Various Grilled Dishes

Ingredients

• 4 medium potatoes
• 2 Zucchini
• 4 beef tomatoes
• aluminum foil
• oil
• Zucchini flesh
• 10 black olives (pitted)
• 0.5 bunch Basil
• 50 g sheep cheese
• salt (pepper)
• 100 g Gorgonzola
• 2 tbsp Sour cream
• salt (pepper)
• Tomato pulp
• 75 g spicy Gouda
• 1 bunch parsley (chopped)
• 25 g croutons
• salt (pepper)
• 4 butterfly steaks
• 4 tsp pesto (jarred)
• 40 g salami (thin slices)
• 50 g mozzarella
• 2 tsp oil
• 4 basil leaves
• salt (pepper)
• Chicken (with sage)
• 0.5 bunch sage
• 4 chicken drumsticks
• 100 g quince jam
• 4 tbsp cider
• 2 tbsp oil
• Salt
• pepper (ground)
• Herring (with thyme)
• 12 green herrings (ready-to-eat from fishmonger)
• Salt
• pepper (ground)
• 2 tbsp oil
• 2 tbsp grainy mustard
• 1 bunch thyme
• 1 unbleached lemon (sliced)

Instructions

1. 1.

   Wash potatoes, boil in salted water with skins for 15 minutes, drain, halve and hollow out. Boil zucchini in salted water for about 5 minutes, cut lengthwise, hollow out. Wash tomatoes and cut off the tops, also hollow them.

2. 2.

   For the potato filling finely chop basil, zucchini flesh and olives; crumble sheep cheese, mix all with salt and pepper, fill potatoes, wrap in lightly oiled aluminum foil and grill for about 10–15 minutes.

3. 3.

   For the tomato filling mash the hollowed potato pulp, stir in Gorgonzola, sour cream, salt and pepper, fill tomatoes, wrap each in a piece of lightly oiled aluminum foil. Grill on hot grill for 5 minutes, then cover with lids before serving.

4. 4.

   For the zucchini filling mix chopped tomato pulp, grated Gouda and parsley with croutons, season with salt and pepper, fill zucchini, wrap in lightly oiled aluminum foil and grill for 6–8 minutes.

5. 5.

   Wash meat, pat dry. Wash basil. Lightly salt and pepper the meat, spread pesto on it, top with basil and salami. Slice mozzarella thin, place atop, fold steaks together and secure with wooden skewers. Grill over hot grill while turning every few minutes for 15 minutes, brushing with oil repeatedly.

6. 6.

   Carefully loosen chicken drumstick skin and slip in 2–3 sage leaves underneath. Warm quince jam, mix with cider, oil and pepper, coat the drumsticks in the mixture and marinate for about 4–6 hours, turning occasionally. Grill chicken drumsticks for about 30 minutes, brushing with the sauce in the last few minutes and salting.

7. 7.

   Clean herring, pat dry. Whisk together oil, mustard, salt and pepper to make a glaze; brush the inside of each herring with it, fill with thyme sprigs and lemon slices.

8. 8.

   Place herring in grill baskets or aluminum trays, brush with glaze and grill for about 10 minutes.