three great barbecue recipes to enjoy on a beautiful summer day
Barbecue season is on! We partnered up with the guys from OFYR and selected 3 delicious barbecue recipes which will pair perfectly with a glass AIX Rosé.
We hope to bring the laid-back elegance, spontaneity and generosity of the Provence into your homes with these delicious meals.
salmon in cedar wood
- 1 salmon fillet (1,5 kg, scaled)
- 2 cedar wood sheets (approx. 50 by 20 cm)
- 1 lemon
- 1,5 tbsp juniper berries
- 1 bunch of oregano
- 2 level tbsp fleur de sel
- 2 dl rum
- Freshly ground pepper
Soak the cedar wood in the rum and debone the salmon fillet.
Crush the juniper berries with the salt in a mortar, add pepper and spread this mix over the salmon.
Place half of the oregano sprigs on 1 cedar wood sheet and place the salmon on top. Cover the salmon with wafer-thin slices of lemon and the remaining oregano. Sprinkle with olive oil and cover with the second cedar wood sheet. Let set for 45 minutes.
Switch on the OFYR cooker to ensure the cooking plate is hot when you start cooking.
Place the salmon, covered in wood, on the hot OFYR cooking plate, skin down, for 25 minutes.
Regularly flip the salmon horizontally and sprinkle or spray the wood with water to ensure the cedar wood does not catch fire.
After 25 minutes, turn around on the other side and let it cook another 10 minutes. Turn vertically one more time and remove the upper cedar wood sheet, oregano, and lemon slices.
Serve one piece of salmon per person on a plate, sprinkled with a generous dash of olive oil.
lamb rack, baby corn, asparagus
- 2 lamb racks
- 9 baby corns
- 18 green asparagus
- Teriyaki sauce
- Pepper & Salt
- Beet leaves
Boil the baby corn for 4 minutes and rinse immediately with cold water.
While the corn is boiling, remove the fat of the lamb racks and cut 2-bones chops. Cut the baby corn in half lengthwise.
Grill the lamb chops on a hot barbecue until crispy.
Base the chops with teriyaki sauce and place them on a less hot part of the barbecue.
Grill and the green asparagus on the hot barbecue.
Serve the lamb chops, green asparagus and baby corn on a plate, sprinkle with salt and pepper and garnish with beet leave
gambas with spicy dip
- 12 small gambas
- 5 tablespoons of Ketchup
- 1 1/2 tablespoon horseradish
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon tabasco
- Juice and grated zest of 1/2 lime
For the dip, mix the ketchup, horseradish, Worcestershire sauce, tabasco and lime juice and zest together in a bowl.
Cut the gambas open at the back and remove the vein. Sprinkle them thoroughly with salt and bake until crispy.
Set them aside to rest on a cedar board and serve with the spicy dip.
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