The Original FX Mayr

MAYR BBQ: light summer dishes on the grill

August 2017

 

Whether it be courgette, tomatoes, rack of lamb or fresh trout, food simply tastes better when it is cooked outside on the grill. Read our tips on how to create your own Mayr BBQ at home and Chef Andreas shares his recipe for Mayr courgette parcels.

TIPS FOR A HEALTHY MAYR BBQ

Cooked correctly and by choosing the right meats, fish and vegetables, barbecuing can be a healthy way of preparing food, as virtually all minerals are preserved.

 

GRILLING THE HEALTHY, INDIRECT WAY

When barbecuing the general rule is that the more gently barbecued, the healthier the food. The best option is to cook over a medium indirect heat. Vegetables in particular remain much more succulent and tasty when cooked like this. If food is cooked too fast or too hot and becomes charred or black, it is best not to eat it as it looses its healthy benefits.

HEALTHIEST CHOICES FOR YOUR BBQ

We generally recommend you follow the 2:1 Rule. Two portions of alkaline vegetables should be accompanied by one high protein portion of fish or meat. The best options are local fish, poultry or a good piece of lamb or beef. For vegetables anything in season works best, from peppers and tomatoes to aubergines, courgettes, carrots and sweet potatoes. Or for something a bit different, try our Mayr courgette parcels - they are easy to make and mouthwateringly delicious (see below for the recipe).

 

INCLUDE GRILLED VEGETABLES IN SUMMER SALADS

Heat up the BBQ and put a selection of vegetables on the grill. Once grilled mix with feta, fresh herbs, olive oil and lemon juice for a zingy summer salad.

 

SIDE DISHES MAKE THE DIFFERENCE

For light dressings, we would suggest yoghurt with fresh herbs instead of mayonnaise, as it is better for your digestion. Homemade pesto with herbs or tomatoes makes a delicious accompaniment to meat (see below for the recipe). During the Mayr cure you should try and avoid raw salads at BBQ side dishes. After the cure, you should only eat raw salads at lunchtime, applying the ‘no raw after four’ rule.

 

OUR FX MAYR RECIPES

 

Mayr Courgette Parcels

Ingredients per person:

  • 2 slices of courgette (each approx. 50 g) – cut lengthwise
  • 2 x 20 g feta cheese
  • Basil pesto
  • Salt
  • Lemon zest
  • 2 rosemary sprigs for fixing or toothpicks

 

Preparation:

Cook the courgette slices on the barbecue and then marinate with pesto. Marinate the feta cheese with the pesto too. Then wrap each courgette slice around a piece of feta cheese and fix with a rosemary sprig (or toothpick), add salt and season with lemon zest. Then put the courgette parcels back on the barbecue for a short time.

Tomato pesto a la Mayr

  • 80 g dried tomatoes (preserved in oil, drained)
  • 20 g Pecorino
  • 25 g pine nuts
  • 50 ml olive oil
  • 50 ml vegetable bouillon
  • Rosemary and thyme

 

Preparation:

Toast the pine nuts until brown without adding any oil. Then finely puree together with the dried tomatoes (drain first) and the rest of the ingredients. Stored in sealable jars and covered with olive oil, the tomato pesto can be kept in the fridge for several weeks.

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