Grillrelish


Nå tenker jeg grillsesongen har startet stort sett over det ganske land, og i den anledning vil jeg gjerne slå et slag for et tilbehør til pølsa (eller hamburgeren) som jeg synes er et absolutt must:

GRILLRELISH

(Og dersom du har lyst på skikkelig gode pølse- eller hamburgerbrød, lager du dem selv: Hamburger/pølsebrød)

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Grillrelish, oppskrift

  • 4 store, hele sylteagurker
  • ½ rød paprika
  • ½ gul paprika
  • 1 liten rødløk
  • 4 ss eplesidereddik
  • Saft og revet skall av 1 sitron
  • 1 ss sukker
  • 1 ts kvernet svart pepper
  • 1 ss finhakket dill
  • Havsalt

Rens og finhakk løk, paprika og sylteagurk

Bland alle ingrediensene bortsett fra salt, i en liten kjele

Gi det et oppkok, reduser varmen og la det småkoke i 10 minutter.

Avkjøl og smak til med salt

Og så – ha det på pølsa eller burger’n og NYT!

 


Se gjerne også mine andre sommer-favoritter:

Buffalo Kylling Burger

Verdens beste potetsalat

Tzatziki og Greske brød

Rabarbra Marengs Pai (og en liten Margarita)

Gazpacho – perfekt sommermat

Arroz/Paella (no)

Lun laks-, mango- og nudelsalat

 

The best homemade hamburgers


(Norsk versjon: Kjempegode og enkle hjemmelagde burgere  )

The best, tastiest and juiciest burger patties are best made in your own kitchen! It’s not hard! Try these, and I guarantee you will never serve store bought patties ever again!

Recipe, 6 hamburger patties:

  • 600 grams minced meat
  • 100 gram bacon, finely chopped
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

 

Put it all in a bowl and mix well with an electric mixer. Divide into six and form patties with your hands – and then grill them.

How about homemade hamburger buns?

Makes 12 hamburger buns (or 15 hotdog buns)

  • 3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds, optional (or any other seed that tickles your fancy)

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.

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Top it all up with your own homemade BBQ sauce:

To die for BBQ sauce:

  • 3 deciliter brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon ginger powder
  • 2 dl apple cider vinegar 5%
  • 1 1/2 deciliter honey
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 liter ketchup
  • Apple juice to taste (I use a lot of apple juice, 2-3 deciliter.)

Mix brown sugar and all the dry ingredients in a deep pan. Stir in the vinegar, honey, Worcestershire sauce and mustard. Mix well over low heat.

Add the ketchup and bring to a boil. Reduce heat and simmer for 10 minutes. Stir frequently. Add apple juice to taste.

This is a large recipe, and the sauce keeps well in the refrigerator for a couple of weeks. Or you can freeze it.

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Check out some of my other summer favorites as well:

Jam Grottos

A super good fish dish

Relish much?(and Toad in the Hole)

The world’s best potato salad!

Tzatziki and Greek bread

Buffalo Chicken Burger

Rhubarb Meringue Pie (and a Margarita)

Gazpacho – perfect summerfood

Arroz/Paella (no)

Salmon, mango and noodle salad

 

 

Relish much?(and Toad in the Hole)


(Norsk versjon: Grillrelish, og toad in the hole)

I absolutely love to grill, and I make my own marinades and sides. Now that BBQ season has long since commenced, I think a great grill-relish is way overdue! This relish s perfect with your hot dog or burger, and it is so good it probably should be forbidden:

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RELISH

  • 4 large whole gherkins
  • ½ red bell pepper
  • ½ yellow pepper
  • 1 small red onion
  • 4 tablespoons cider vinegar
  • Juice and zest of 1 lemon
  • 1 tablespoon sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon finely chopped dill
  • Sea salt

Clean and finely chop the onion, peppers and pickles

Mix all ingredients – except for salt – in a small saucepan

Bring to the boil, reduce heat and simmer for 10 minutes.

Cool down and add sea salt to taste

Then – put it on your hot dog or burger and enjoy!

(And if you want really great buns for your hot dog or burger, then you best make them yourself – it is really easy: Hamburger/Hotdog Buns)

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And – just because I get the giggles every time I type the word Hamburger, here is a lil something to make you laugh:

 

Sir Nerdalot was responsible for changing the gas flask for the ol’ barbie – which he failed to do! (Tsk-tsk!) Old Mamasan was therefore totally forced to think outside of the box and try something new; the Toad in the Hole! So I will give you a recipe for that too, and if you have a problem with that then take it up with Sir Nerdalot – as this whole thing is his fault!

Toad in the Hole is quite simply sausages in Yorkshire Pudding:

1-12938264_10153850432596622_1401798771064998505_nTOAD IN THE HOLE

  • 4 eggs, put them in a measuring cup
  • milk, same amount as eggs
  • plain flour, same amount as eggs
  • a pinch of salt
  • ca 2 tablespoons lard, butter or vegetable oil
  • Sausages

Measure the eggs in a measuring cup. Pour into a bowl.

Measure up exactly the same amount of milk, and pour in the bowl with the eggs. Add a pinch of salt. Wisk to combine. If you use an electric mixer there will be lots of bubbles and foam on the mixture, if so just let it sit for – minutes before you whisk in the flour.

Measures up the flour – same amount as the eggs, mix it well with the eggs/milk. Rest the batter in the fridge, for several hours if you have the time, or minimum 15 minutes.

Put the lard in a baking tin or ceramic tin, and put it in a preheated oven of 225 degrees Celsius. Leave it in for 5 minutes or til the lard is melted and really hot.

Quickly pour the batter in the baking til, place the sausages in, and put it back in the oven, quite high up. Bake for approximately 30 minutes.

Toad in the Hole is normally served with vegetables, mashed potatoes and onion gravy, but by golly – it worked with the relish too!

 


Check out some other summer favorites as well:

The world’s best potato salad!

Tzatziki and Greek bread

Rhubarb Meringue Pie (and a Margarita)

Gazpacho – perfect summerfood

Arroz/Paella (no)

Salmon, mango and noodle salad

 

 

Grillrelish, og toad in the hole


(English version: Relish much?(and Toad in the Hole))

Hva med litt grillrelish til pølsa eller burgeren? (Og dersom du har lyst på skikkelig gode pølse- eller hamburgerbrød, lager du dem selv: Hamburger/pølsebrød)

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GRILLRELISH

  • 4 store, hele sylteagurker
  • ½ rød paprika
  • ½ gul paprika
  • 1 liten rødløk
  • 4 ss eplesidereddik
  • Saft og revet skall av 1 sitron
  • 1 ss sukker
  • 1 ts kvernet svart pepper
  • 1 ss finhakket dill
  • Havsalt

Rens og finhakk løk, paprika og sylteagurk

Bland alle ingrediensene bortsett fra salt, i en liten kjele

Gi det et oppkok, reduser varmen og la det småkoke i 10 minutter.

Avkjøl og smak til med salt

Og så – ha det på pølsa eller burger’n og NYT!

Og bare fordi jeg ikke kan skrive ordet Hamburger uten å flire, her er litt underholdning mens du venter på at relishen skal bli ferdig:

TOAD IN THE HOLE

I dag ble relishen servert til «Toad in the hole» – som er kjempeenkelt og godt. Det er rett og slett pølser i Yorkshire Pudding. Klikk på linken her: Tradisjonelle Yorkshire Puddings for oppskrift. Ha all røra i en stor ildfastform, legg pølsene i og stek i ca 30 min. Serveres vanligvis med kokte grønnsaker, potetstappe og en løksaus. Men det fungerte utmerket med grillrelish også 🙂

 


Se gjerne også mine andre sommer-favoritter:

Buffalo Kylling Burger

Verdens beste potetsalat

Tzatziki og Greske brød

Rabarbra Marengs Pai (og en liten Margarita)

Gazpacho – perfekt sommermat

Arroz/Paella (no)

Lun laks-, mango- og nudelsalat