friederike's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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100 Grillrezepte
Normandic Skewers / Normannische Spieße : page 126
Very delicious, and a great idea for barbecueing. We really enjoyed how the different flavours of apple, pork and sage came together. It had some shortcomings, though; mainly, that the pork wasn't distinct enough and was somewhat overpowered by the cider. Marinating for one hour only might help, as might buying good quality meat. We added pieces of sweet onions to the second skewers, a good addition, though I would have wished that they could grill slightly longer than the rest. We also served the skewers with rocket salad, new potatoes and Dijonnaise, and I could imagine adding some dijonnaise (or normal mustard) to the pork-marinade as well.
Definitely worth a repetion!
useful (1)
Another variation on the "grilled/baked veggies with a dip"-theme - see also Nigel Slater's Baked Vegetables with an Aubergine Sauce and the BBC Good Food Magazine's Roasted Veg and Couscous Salad - although, admittedly, the latter didn't really use a dip, and for this recipe we should have used a barbecue, not an oven.
The recipe is simple and straighforward, only that fennel really needs more time to cook than most of the other veggies, so add that first. For baking, you'll need to reckon with a longer cooking period - think 40-50 minutes. Although I definitely prefer Slater's Aubergine dip, the pesto dip in this recipe (mix several spoons of homemade/bought pesto with a small cup of yoghurt) makes for a nice and time-saving alternative.
useful (1)
Exotic Rice Salad / Exotischer Reissalat : page 160
A wonderful simple and cheerful side dish! It wasn't particularly exotic in a way - actually I couldn't really place it, with soy sauce and spring onions that seemed to scream 'Chinese', contrasting with the rather Caribbean combination of rice with red peppers, corn and pineapple, but it was delicious all along.
We substituted sesame oil and walnut oil for the peanut and hazelnut oil, and added about 4 tablespoons of pineapple juice. Be careful, the recipe just says 'add pineapple juice' without mentioning how much - don't think they mean all the juice from the can of pineapples.
We served this as a side to the Caribbean Fish Skewers from the same book, a delicious and cheerful combination.
useful (1)
Really delicious! They were crisp and had this very fine taste of coconut, strong enough to taste it but not too strong to overpower the prawns. Next time however I would marinate them for several hours more to see if the flavours would be even stronger then. I might also consider using garlic, as I served them with garlic butter baguettes and that combination was really nice too!
Edited 10 Sept. 2012:
We made this again and served it as part of a mezze platter together with Chicken Wings with Cumin, Lemon and Garlic, Saffron Cauliflower, Beetroot with Yoghurt and some Turkish flatbread, and it was great!
We made a big mistake with the prawn, though: We just flipped them into a pan without draining them properly, and as a result they were slightly dry. I also believe barbecueing them brings out the flavours better. Technically, this was the only dish that didn't fit the Middle Eastern mezze range, but that wasn't really a problem, though next time I would probably rather go for the Prawn with Citrus Salsa.
useful (0)
Very simple and delicious skewers! The smoked paprika added an extra smokey flavour that complemented the barbecue feel very well. Recommended for family use!
We served the Exotic Rice Salad from the same book as a side, and while the salad wasn't particularly caribbean (nor exotic) it was a very nice combination.
useful (1)