Derek Sarno | Irresistible Grilling Tips You Need Now @DerekSarnoChef | Uploaded July 2023 | Updated October 2024, 3 hours ago.
All natural minimal ingredient BBQ Skewers and a variety of veggie dishes. W
dereksarno.com
Lions Mane mushroom grow kits UK from @marvellousmushrooms
RECIPE:
5x Mushroom on the Grill
White Buttons, Crimini Browns (Baby Portobellos), Lions Mane, Shiitake and Brown Oyster
Orange Teriyaki Glaze
Gold Rice
Smokey Grilled Veg
Veg Stir Fry White Sauce
Wicked Meaty BBQ Veg Fried Rice
TERIYAKI GLAZE
5 Garlic Cloves, Peeled
5 TBS Ginger, Sliced
3 Cups/700ml Mushroom Broth
3 TBS Brown Sugar
2 TBS Rice Vinegar
2 Oranges, the juice
2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve
1 TBS White Peppercorns
1 Cup Soy Sauce
1 Chili and Jalapeno (optional) Depends how spicy you like.
12cm Lemon Grass Stalk, bruised and chopped
1 Star Anise
*2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve
Add all the things (except *) to medium sauce pot and slowly bring to boil, stirring often. Add corn starch slurry and mix, bring back to boil for 1 minute, lower to simmer for 5 minutes then remove from heat. Strain and store in squirt bottle or jars
GOLD RICE
1 cup Basmati Rice
2 Cups Water
½ tsp turmeric
Pinch Salt flakes
Wash rice, add to small sauce pot, add water, bring to boil on medium high heat uncovered. When boiling, lower to simmer, cover 90% leaving room for steam to escape, cook for 5-8 minutes. Check after 5, if no water drips when tilted – remove from heat and let rest.
LIONS MANE TERIYAKI SKEWERS:
Slice Lions mane into two-finger size pieces and marinate in teriyaki glaze for at least 20 minutes. Squish excess marinade and save for basting, skewer, grill and baste. Can also be pan seared and oven roasted.
*Basting liquid – teriyaki sauce, additionally I whisked in 2 TBS of veg oil and 1 TBS date syrup and pinch of black pepper.
BROWN OYSTER MUSHROOMS:
1 tsp veg Oil
1 tsp Oil
1 TBS Black Pepper
Pinch salt
Separate mushroom petals into bowl, add oil and toss to coat well so seasonings have something to stick too. Add pepper and salt and mix well to make sure each piece is covered. Skewer
SHIITAKE:
1 tsp sesame oil
1 tsp smoked paprika.
1 tsp garlic granulated.
In medium bowl add shiitake mushrooms, add oil and toss to coat well so seasonings have something to stick too. Add seasonings and mix together so each one is covered before skewering.
CRIMINI BROWN MUSHROOMS:
1 tsp oil
2 TBS BBQ Seasoning,
In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.
WHITE BUTTON:
1 tsp Oil
1 TBS Black pepper
1 TBS Five-Spice, pinch salt
In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.
VEG SKEWERS:
BRUSSELS SPROUTS | RADISH
In medium pot of boiling water, blanch Brussels Sprouts and Radishes for 1 minute, remove and let drain and cool for a few minutes before adding marinade. Can use ice bath of preferred.
- Brussels Sprouts: 1 lemon (juice), tsp sesame oil, Salt and Pepper
- Radishes: A little oil to coat & Salt and pepper. Baste while on the grill.
Grilled PAC CHOI:
Blanch/Quick poach in boiling water for 1 minute, each (until green really pops)
Brussels: Marinate with splash of each, fresh lemon, sesame oil, soy, sauce, black pepper
Skewer, save marinade for basting.
For Wok Veg:
300g Snow Peas/ManGetOut
10 ea. Baby Corn, cut in half
1 leek, sliced
Pac Choi. Chopped
Add all to a Hot pan/wok and sauté – stir fry a few minutes until half way done then add
Splash of Teriyaki Glaze
1 Tbs Corn Starch to 3 Tbs water mixed together for slurry
Wicked Meaty Stir Fry RICE:
3 Cups Grilled mushrooms
3 Cups Grilled Brussels Sprouts
3 Cups Grilled Radishes
3 Cups Golden Rice
In HoT Wok or pan add 1 tbs oil and stir fry the mushrooms, add the veg and rice and heat wicked fast mixing together until done.
All natural minimal ingredient BBQ Skewers and a variety of veggie dishes. W
dereksarno.com
Lions Mane mushroom grow kits UK from @marvellousmushrooms
RECIPE:
5x Mushroom on the Grill
White Buttons, Crimini Browns (Baby Portobellos), Lions Mane, Shiitake and Brown Oyster
Orange Teriyaki Glaze
Gold Rice
Smokey Grilled Veg
Veg Stir Fry White Sauce
Wicked Meaty BBQ Veg Fried Rice
TERIYAKI GLAZE
5 Garlic Cloves, Peeled
5 TBS Ginger, Sliced
3 Cups/700ml Mushroom Broth
3 TBS Brown Sugar
2 TBS Rice Vinegar
2 Oranges, the juice
2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve
1 TBS White Peppercorns
1 Cup Soy Sauce
1 Chili and Jalapeno (optional) Depends how spicy you like.
12cm Lemon Grass Stalk, bruised and chopped
1 Star Anise
*2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve
Add all the things (except *) to medium sauce pot and slowly bring to boil, stirring often. Add corn starch slurry and mix, bring back to boil for 1 minute, lower to simmer for 5 minutes then remove from heat. Strain and store in squirt bottle or jars
GOLD RICE
1 cup Basmati Rice
2 Cups Water
½ tsp turmeric
Pinch Salt flakes
Wash rice, add to small sauce pot, add water, bring to boil on medium high heat uncovered. When boiling, lower to simmer, cover 90% leaving room for steam to escape, cook for 5-8 minutes. Check after 5, if no water drips when tilted – remove from heat and let rest.
LIONS MANE TERIYAKI SKEWERS:
Slice Lions mane into two-finger size pieces and marinate in teriyaki glaze for at least 20 minutes. Squish excess marinade and save for basting, skewer, grill and baste. Can also be pan seared and oven roasted.
*Basting liquid – teriyaki sauce, additionally I whisked in 2 TBS of veg oil and 1 TBS date syrup and pinch of black pepper.
BROWN OYSTER MUSHROOMS:
1 tsp veg Oil
1 tsp Oil
1 TBS Black Pepper
Pinch salt
Separate mushroom petals into bowl, add oil and toss to coat well so seasonings have something to stick too. Add pepper and salt and mix well to make sure each piece is covered. Skewer
SHIITAKE:
1 tsp sesame oil
1 tsp smoked paprika.
1 tsp garlic granulated.
In medium bowl add shiitake mushrooms, add oil and toss to coat well so seasonings have something to stick too. Add seasonings and mix together so each one is covered before skewering.
CRIMINI BROWN MUSHROOMS:
1 tsp oil
2 TBS BBQ Seasoning,
In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.
WHITE BUTTON:
1 tsp Oil
1 TBS Black pepper
1 TBS Five-Spice, pinch salt
In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.
VEG SKEWERS:
BRUSSELS SPROUTS | RADISH
In medium pot of boiling water, blanch Brussels Sprouts and Radishes for 1 minute, remove and let drain and cool for a few minutes before adding marinade. Can use ice bath of preferred.
- Brussels Sprouts: 1 lemon (juice), tsp sesame oil, Salt and Pepper
- Radishes: A little oil to coat & Salt and pepper. Baste while on the grill.
Grilled PAC CHOI:
Blanch/Quick poach in boiling water for 1 minute, each (until green really pops)
Brussels: Marinate with splash of each, fresh lemon, sesame oil, soy, sauce, black pepper
Skewer, save marinade for basting.
For Wok Veg:
300g Snow Peas/ManGetOut
10 ea. Baby Corn, cut in half
1 leek, sliced
Pac Choi. Chopped
Add all to a Hot pan/wok and sauté – stir fry a few minutes until half way done then add
Splash of Teriyaki Glaze
1 Tbs Corn Starch to 3 Tbs water mixed together for slurry
Wicked Meaty Stir Fry RICE:
3 Cups Grilled mushrooms
3 Cups Grilled Brussels Sprouts
3 Cups Grilled Radishes
3 Cups Golden Rice
In HoT Wok or pan add 1 tbs oil and stir fry the mushrooms, add the veg and rice and heat wicked fast mixing together until done.
