WHO doesn't like the smell of the sizzling grill when the sun is shining and the beers are cold?? The other day in Oslo gave us a taste of summer, and of course we had to go to the park and cook up a feast for dinner.
In Norway there is a tradition for "engangsgrill," which is a small BBQ which is not reusable. It is such a smart thing, though many people argue that they are bad for the environment - which they are. Instead many people have started to buy actual mini-bbq's that serve the same job as the "engangsgrill". However, this time we used the controversial "engangsgrill" but we are looking to buy a mini-bbq for the coming season.
This meal is "sooo good" - my boyfriends words - and I think you all should try it! It is simple to cook, but it takes a bit of time to prepare it all first.
What you need for 2 ppl:
2 chicken filets
1/2 squash
10-15 aroma mushrooms
1 capsicum
4 shallots
fresh rosemary
6-8 amadine potatoes or other small potatoes
2 cloves of garlic
butter
oil
salt and pepper, chili and capsicum powder for seasoning
aluminium foil and small plastic bag
How to:
First chop capsicum, squash, mushrooms and onion into chunks as seen above. Season with salt, pepper and fresh rosemary. Add some butter and olive oil on top - it will help create a good sauce. Make two sizable aluminum foil pieces and make packages with the vedgies as seen below. It is important that they are completely closed so nothing leaks out.
Get the potatoes cooking, small potatoes like these only need to boil for approximately 10 minutes. When they are done add some sea-salt fakes and add them to a box. They will get their last cooking on the grill.
Now over to the marinating of the chicken. I sliced my chicken filets into four pieces per filet. I did this because I find that large filets take so long to cook on the BBQ when you don't have a lid. If you do you can cook them whole.
The marinate:
Pour 1 dl of olive oil, two cloves of minced fresh garlic, fresh rosemary (finely sliced), 1 tsp of chili powder and 1 tsp of capsicum powder into a plastic bag. Add some salt and pepper, then add the chicken.
Then close the bag and massage the chicken so the marinate gets around it all. Leave it like this until its ready to be put on the grill.
Now you've done all the preparation for an outdoor feast! Just remember to bring plates, cutlery, matches, drinks, serviettes etc and you are all set! :)
Put the vegetable-packages on first. Leave them for 10 minutes, and remember to stir the vedgies a bit, so they don't burn. Then you can put on the chicken and potatoes, which take around the same time, if not less.
Good luck and enjoy the meal and the sun!!!
XX
