Morberg grillar
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New edition of Morberg grills!
"As soon as it's sunny, it's time to grill. Why? Because we like a little challenge and origin. And we feel like kings in our own kingdom when we stand there on a windless evening in the fumes of warm summer soil with a glass of wine and a long spatula in our hands. The smells that spread visibly and tease every neighbor's barbecue craving. There is also room for a competition. Who has the biggest grill? Who has the fastest? Who has the smallest?
Per Morberg likes to cook outdoors, not only on a grill but also on a griddle. The frying pan is good when he needs to "fry up seven hundred kilos of mushrooms or feed four hundred kids", otherwise an ordinary ball grill will do. In this book, he offers his best recipes with delicious accompaniments. The 30 or so dishes include entrecote with cauliflower and blue cheese sauce, large meatballs with feta cheese, chicken skewers with chilli aioli, salmon with sesame seeds and teriyaki sauce, and asparagus with parmesan cream. There is a lot of meat and fish, but also a lot of vegetables that can easily be put on the grill and develop new flavors. There are also tips on how to mix the perfect marinade. Somewhere along the way, a filo-milk lunch has crept in: "God, filo is so good! Those damn pieces of meat are sticking in my throat." Even a barbecue enthusiast can have too much of a good thing - but only for the moment. New edition in a larger format and expanded with a few more recipes.
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