Our chili pepper and garlic olive oil are perfectly suitable to give that extra flavor to your meat.
In essence, that’s all you need. If you would like something more advanced for more of a challenge and you have time left to season your meat, there is another great seasoning option!
Perfect for a leg of lamb, spareribs or a large chicken.
Ingredients seasoning from 4 to 6 persons
1 tbsp of cumin seed
2 tsp of fennel seed
Sea salt and black pepper
Grated skin and the juice of one orange
4 tsp paprika powder
6 tbsp balsamico vinegar
1,5 dl organic tomato ketchup
8 tbsp All’Aglio olive oil
10 leaves of laurel
Crush the cumin seed, fennel seed and cloves in a mortar with some salt and pepper. Chop the thyme, rosemary leaves and skin of the orange until it’s a fine mixture. Put everything together in a bowl, add the garlic oil and the rest of the ingredients to the seasoning and mix well.
The seasoning is done!
Rub the seasoning into the meat of your choosing and make sure to cover everything. Put the meat into a baking tray, scoop the rest of the seasoning over and cover with aluminum foil. If you want the meat to get extra tasty, put in a preheated oven (180˚C) to precook the meat until tender (appr. 30 minutes). After this, grill the meat on the BBQ and sear on both sides. The inside of the meat will stay tender, while the outside is grilled nicely.
Pepper-lime dressing for smoked crustaceans on the BBQ
Fresh mint (small bunch)
Fresh leave parsley
Fresh fennel tips
Grated skin and juice of 2-3 limes
Salt and pepper
Al Peperoncino olive oil
For the herbs, only make use of the leaves. Chop the leaves finely, put in a large bowl together with quite a bit Al Peperoncino olive oil, about the double amount of the lime juice. Season the mixture with some extra salt and pepper and have a try. The dressing may be quite limey.
Mix the dressing with roasted crustaceans, such as clams, mussels, lobster and scallops. It is optional to serve with chopped fresh herbs and don’t forget the napkins!