How To Chargrill Meat And Vegetables | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out the way to griddle meat and vegetables to perfection.
1. Brush meat with a little oil on both sides to help it colour without sticking. Season both sides with pepper and salt.
2. When chargrilling, always oil food being cooked – don’t add oil to pan as it just collects in grooves and doesn’t help food to stop sticking.
3. When chargrilling vegetables, choose veg ones that can be cut into large, thick slices, such as peppers, courgette and aubergine.
4. Brush vegetables with oil on both sides and season also.
5. Put a griddle pan on a high heat and allow to heat up. Make sure pan is very hot before adding food, otherwise you won’t get defined griddle marks.
6. Lay meat on griddle pan and cook on one side until underside has clear griddle marks on it, then turn over. It’s important not to move food once you’ve put it on griddle otherwise you won’t get clear griddle marks. The cooking time of meat depends on thickness, to judge softly press down in middle of meat. Rare is soft, medium is springy and well done is firm.
7. Take off heat and allow meat to rest for a couple of min, so fibres relax and juices reabsorb.
8. Add vegetables to pan. Turn vegetables when griddle marks appear on underside. Soft vegetables such as aubergine and courgette, will cook quicker than harder vegetables such as peppers. So remove from heat when ready.
Find out how to chargrill meat and vegetables on the Good Housekeeping website: http://bit.ly/2I9GQpR
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
1. Brush meat with a little oil on both sides to help it colour without sticking. Season both sides with pepper and salt.
2. When chargrilling, always oil food being cooked – don’t add oil to pan as it just collects in grooves and doesn’t help food to stop sticking.
3. When chargrilling vegetables, choose veg ones that can be cut into large, thick slices, such as peppers, courgette and aubergine.
4. Brush vegetables with oil on both sides and season also.
5. Put a griddle pan on a high heat and allow to heat up. Make sure pan is very hot before adding food, otherwise you won’t get defined griddle marks.
6. Lay meat on griddle pan and cook on one side until underside has clear griddle marks on it, then turn over. It’s important not to move food once you’ve put it on griddle otherwise you won’t get clear griddle marks. The cooking time of meat depends on thickness, to judge softly press down in middle of meat. Rare is soft, medium is springy and well done is firm.
7. Take off heat and allow meat to rest for a couple of min, so fibres relax and juices reabsorb.
8. Add vegetables to pan. Turn vegetables when griddle marks appear on underside. Soft vegetables such as aubergine and courgette, will cook quicker than harder vegetables such as peppers. So remove from heat when ready.
Find out how to chargrill meat and vegetables on the Good Housekeeping website: http://bit.ly/2I9GQpR
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC