Barbecue season is on! Will you resist currant marinade and blueberry dessert?

Let’s go for a bbq! The season is on! And berry additions will surely enrich a friend or family bbq party. To impress others, we encourage you to prepare an interesting marinade of black currants. It makes great combination with pork neck or chicken breast. And as a dessert, try to make fruity shashliks with vanilla ice creams or mascarpone cheese. Sounds tasty? Let’s do this!

Barbecue berry inspirations

BBQ meat currant marinade

Barbecue berry inspirations

Ingredients for approx. 1 kg of meat, e.g. pork neck or chicken breast:

  • 2 garlic cloves;
  • 1 spoon of Dijon mustard;
  • 1 tea spoon of ground coriander;
  • 1 tea spoon of cumin;
  • 1 tea spoon of salt;
  • 300g of black currants;
  • 2-3 cloves;
  • 1 spoon of sugar;
  • freshly ground pepper.

Squeeze garlic into a small bowl, add mustard, coriander, cumin, salt and freshly ground pepper. Mix everything thoroughly. Rub pork neck or chicken breast with spices, wrap into a food film and put into a fridge, best leave it overnight. Put currants into a pot, add sugar and cloves. Fry until fruits fall into pieces. Sieve for smooth mousse. Cut pork neck or chicken breast into slices. Gently rub each of them with currant mousse and leave in a fridge for 30 minutes. Then have your meat grilled!

Fruity shashliks with raspberry coulis:

Barbecue berry inspirations

Ingredients: (for approx. 12 pcs.)

  • 4 large bananas;
  • 4 peaches;
  • 500g of strawberries;
  • 250g of highbush blueberries;
  • 1 can of pineapple.

For coulis:

  • 300 g of raspberries;
  • 1/2 of an orange;
  • pinch of grated lemon peel;
  • 2 tea spoons of sugar.

Wash all fruits and dry them with a paper towel. Peel bananas and cut into thick slices (approx. 2-3 cm), cut peaches into eights. Cut pineapple slices into quarters. Cut larger strawberries into half. Leave smaller ones in whole, as well as blueberries. Then, stick every piece of fruit, up to 2/3 of a stick. Place shashliks on a grill and grill for around 10 minutes, until fruits get darker and roasted. During that time, prepare coulis. Blend washed raspberries, half of orange and sugar into a mousse, and then add a pinch of grated lemon peel. Serve the roasted shashliks with coulis, and best with vanilla ice cream or mascarpone cheese.

Smaller fruits, such as raspberries, blackberries, currants, cherries, small strawberries or blueberries, can also be roasted, but due to their small sizes, it is best to roast them in whole on aluminum plates. Just take them off the grill after 10 minutes and add warm into ice cream.

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