The recipe offered by the boss to L. Norkevičienė became a real discovery: it will be a success this summer.

Vidas Bareikis leads a culinary show with unexpected grilled experiments and conversations with Lithuanian musicians. In the first show, he spoke with Liepa Norkevičienė.

Inspire food and music

During the show, the interpreter Liepa said that she is increasingly cooking on the house’s newly furnished terrace: “My husband and I did the first grill tests at home, so I am very happy to be participating in this show and I hope learn”. new grilling tricks. ”

Julio revealed that in summer he produces ribs and chicken very frequently, and he especially likes seafood and fish. To save time, the artist often chooses ready-made products.

“Food is one of the joys and joys in life to me, but music is no less important to me, and I’m constantly looking for inspiration to create it,” Liepa said.

The fruit hits the fruit

During filming, he first heard from chef Vido Liepa about the possibility of grilling fruit. “I never knew and didn’t even think it was possible. For me, this is a great discovery that will be a success this summer. When we tried the chef’s fried watermelons and peaches, the taste was really unexpected and suited the ice cream perfectly. I’m hoping that my husband and I can try all the chef’s advice on the newly furnished terrace, ”L.Norkevičienė performed after the show.

Chef Vidas clarified that the fruit can be baked over a fire until the desired consistency is obtained. “You want softer fruits, cook them longer, you want harder fruits, cook them shorter.” Anyone can experiment to their liking and there are no hard and fast rules. And unroasted ice cream is more suitable for fried watermelon, ”joked Vidas.

Golden rules for fish

July says that the dorado could recognize even when closed: these fish have long “arrived” in your kitchen, it is not difficult to prepare them for grilling. “For fried fish to dissolve in your mouth, not overcook and stay juicy, you need to know some basic rules for its preparation,” says Vidas Nadzeika, a meat technician at Rimi.

The specialist advises using various herbs and citrus juices to marinate the fish, and season it with salt and pepper to taste. To better absorb the spices, the chef recommends cutting the sides of the fish slightly and rubbing the inside of the fish well. “Place the fish on a very hot grill, and so that it does not fry, a little oil on the grill beforehand,” advises the specialist.

After graduation, he dreams of increasing the family.

While presenting his barbecue products, V. Bareikis also spoke about his personal plans in July. July shared plans to release a new song and music video soon, but so far his schedule includes a break from a busy life period: I am very happy that I chose political science, I am very interested in this area. “

July hopes that the live concerts will start soon, because the stage and its listeners were lost. Now that I have defended my undergraduate thesis and finished all the filming, I have more time for myself, rest, production, as well as music. When the calmest stage of life arrives, my husband and I think more and more about the increase of the family; I feel like we’re both ready for it It is true that despite all future changes in life, music will always remain first, “opens L.Norkevičienė.

Recipes for chef V. Nadzeika’s dishes

Grilled sea bream with Pak choi ginger salad

Cooking time: 40 min.

The dish will need:

Pak choi salads will need:

Cooking process

Gel the fish, wash it under running water and pat dry with a paper towel.

Cut the sides of the fish to better absorb the spices.

Peel and grate the ginger root, peel and mince the garlic cloves.

In a bowl, combine the soy sauce, lemon zest, garlic, chopped lemongrass stalks, hot peppers, and cilantro. Mix everything in a bowl. Fill and rub the fish with the resulting spicy mass. Marinate for 10-30 minutes.

Sprinkle the fish with oil and fry on a hot grill. Bake on both sides for 15-20 minutes.

In a bowl, mix sesame oil, sesame seeds, soy sauce and ginger, lemon juice.

Cut the Pak choi salad lengthwise and place on a grill over moderate heat.

Sprinkle the baked salad regularly with the prepared sauce. Bake for about 5 minutes.

Note. If the heat of the embers is higher, you can wrap the Pak choi salad in aluminum foil.

Grilled watermelon and peach chunks with vanilla ice cream

Cooking time: 30 min.

The plate will need:

Cut the watermelon into triangles. Cut the peaches in half, remove the pits. Grease the fruit with oil. Use a pastry brush for this.

Bake chunks of watermelon and peaches on a hot grill for about 5-8 minutes until golden brown.

Serve fried fruit with ice cream. Garnish with thyme leaves.

Advice. The dish is perfect for vegans if you serve it with vegan ice cream.