In the Gharahkhani family, Masud is the grill master. For him, it is grilling that creates the good summer feeling. – I think everyone who has seen me can see that I love food. Norwegian leg of lamb and chicken are some of the best available. But I think it would be a bit boring with just salt and pepper, so I make a Persian-inspired marinade, says the President of the Storting. Gharahkhani thinks Persian marinated Norwegian chicken is delicious. He lets the flavors marinate for at least a couple of days in the fridge. Gharahkhani explains that several herbs are used in Persian cuisine. Spices such as turmeric, smoked paprika and the luxury item saffron are used. – When people hear saffron, they think “oh, that’s expensive!” But you shouldn’t put in that much. Use spices, lots of chopped onion and lemon. This should then marinate well for a couple of days. And use a charcoal grill, says Gharahkhani. – The great thing about Norway is that you can find many butchers with good meat, says Gharahkhani. Photo: Juni Hoem / news – One of the few good memories Gharahkhani had of a tasteful childhood, and one person in particular became a great inspiration for him in the kitchen. – One of the few good memories I have from my childhood in Iran is my grandmother cooking. Now she has unfortunately passed away, but food was always a topic of conversation when we talked. So I have been inspired by her, and become a bit of a grill master myself, then. Try this Norwegian-Persian barbecue dish Masud Gharahkhani recommends that all would-be grill masters try this barbecue dish: Ingredients Norwegian chicken (preferably chopped chicken thigh) Onion Lemon juice Salt, pepper, turmeric, smoked paprika and saffron. Make a marinade with lots of onions, lemon juice, salt, pepper, turmeric, smoked paprika and saffron. Leave the chicken to marinate in the fridge for a couple of days. Put the chicken pieces on skewers and grill them, preferably on a charcoal grill. – Then it will be beautiful. Then it’s just a matter of enjoying yourself, says Gharahkhani. Use the fruit bowl Food influencer and vegetarian enthusiast Hanne-Lene Dahlgren believes that everything can be grilled. – Many people make a big salad for the barbecue, and then it’s good to grill some ingredients for it. For example, a marinated corn on the cob that gets a delicious smoky flavor on the grill. You can cut it up and put it in the salad. Dahlgren grills both fruit and vegetables, and recommends others to do the same. Photo: Privat Dahlgren recommends boiling hard vegetables for 2 to 5 minutes before placing them on the grill. – Then they preserve their color and it takes less time on the grill. Feel free to think that the vegetables are not just a side dish, but that they can be part of the main course. – Eggplant is one of the vegetables that becomes something completely different on the grill than in the oven, says Dahlgren. Photo: Privat She also likes to prepare something sweet on the grill. – I think grilled fruit is underrated. I make a very good salad with grilled peaches. And then grilled pineapple with ice cream is a super dessert. There is one grilled dish with fruit that she remembers well from her childhood. – Grilled banana with chocolate on top, it’s incredibly good. I don’t think my children have actually had that yet, but they will this summer. Grilled peach salad Photo: Mads Dreyer Time: 25 minutes Portions: 2-6 Ingredients: cooking oil 1 corn on the cob or small can of corn 1-2 peaches, in boats 1 heart salad, divided into four lengthwise 1 large can of lentils, rinsed (230 g) salt and pepper ½ lime, juice 75 g feta cheese, chopped 1 handful of pecans, chopped chilli flakes etc. slices of fresh chili 2 tablespoons balsamic vinegar or creme de balsamic 1. If you are going to use corn on the cob, start by brushing a little oil on the outside of it, season with salt and pepper and place it on the grill for 10-15 minutes on medium heat. Turn it over in between. If you want, you can instead take a tin of corn and fry it in a pan in a little oil until golden. 2. Brush a little oil on the peaches and lettuce and place the peach slices on the grill for about three minutes on each side until they have nice grill stripes. 3. Finally, grill the courgette with one cut side down for a couple of minutes, and then on the other side. 4. Then toss the rinsed lentils in salt, pepper and lime. 5. Find a large serving dish, place the courgette on it, then the lentil mixture. 6. Sprinkle over the rest of the ingredients, and finish with sour balsamic vinegar or creme di balsamic for a sweeter salad. From “A really good cookbook 3” by Hanne-Lene Dahlgren Chicken skewers on the grill. Photo: Izaokas Shapiro Grilling butter and cream Eline Sofie Sunde from Stavanger is a chef at the Norwegian Chefs Association, and has worked in a restaurant since she was 15 years old. She grills all year round. – There are many spices that you can use in the winter, which do not go so well in the summer. As long as it doesn’t rain or blow away, why not barbecue? Chef Eline Sofie Sunde also makes cheese sandwiches on the grill. Photo: Bit Map in Stavanger If you want to try something new, she suggests grilling butter or cream. – Heat the charcoal until it is almost white and add it to a metal bowl with cream or melted butter. Then it gets an incredibly strong, grilled taste, says Sunde. She recommends using the butter and cream for brioche, in pasta sauce or marinade. Avoid this mistake Sunde praises Dahlgren and Gharahkhani for experimenting with grilled food. But there is one barbecue mistake the chef believes you should avoid. – Do not overcook the meat. When you buy meat at the store, it often comes in thin slices, so that it can be done quickly. Instead, fry it briefly and let it rest. And feel free to use a roasting thermometer, if you have one available. Published 19.07.2024, at 11.30 am
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Barbecue tips from the president of the Storting, the influencer and the chef – news Buskerud – Local news, TV and radio
