Márton Stoller's extra grill recipes for the last days of August

Grilling isn't just about the grill: you can also prepare complete meals in a well-heated cast iron skillet. Shrimp cooks quickly, tomatoes, white wine and butter add a juicy base, and feta adds a salty character.

For the shrimp:

• 500 g peeled, raw shrimp
• 300 g cherry tomatoes
• 3 cloves garlic
• 1.5 dl dry white wine
• 100 g pass
• 30 g of salt
• 1 tablespoon olive oil
• 1 bunch of fresh parsley
• Grated zest of 1 untreated lemon
• only
• freshly ground black pepper

To serve:

• 4–6 slices of sourdough bread
• a little olive oil

Preparation:

Place a cast iron skillet on the grill and let it get really hot. Pour in a little olive oil, add the finely chopped garlic and sauté for 20-30 seconds, taking care not to burn it.

Add the halved cherry tomatoes and sauté until they collapse slightly and release their juices. Pour in the white wine and simmer over high heat until the liquid is reduced by about half.

Add the shrimp to the pan and cook for about 1 minute per side until done. Add the butter, then crumble the feta on top. Finally, sprinkle with fresh parsley and grated lemon zest.

Lightly brush the sourdough bread slices with olive oil and toast them directly on the grill. Serve the shrimp hot with the grilled bread, which you can also use to soak up the tomato-white wine sauce.

Tip and trick:

Heat the cast iron pan thoroughly before adding the ingredients: this way you will actually be browning it, not stewing it. The shrimp need very little time, so only add it to the pan at the very end, about a minute per side is enough to cook it but not lose its juiciness.

For even more summer grilling recipes, check out:

Grilled cabbage with brown butter

Cabbage is one of the most exciting, yet undeservedly underrated, grilled vegetables: the high heat browns the outer leaves and caramelizes its natural sugars, while the inside remains sweet and juicy.

Ingredients:

• 1 medium head of cabbage
• a little olive oil
• only
• freshly ground black pepper
• 100 g of rice
• 1 tablespoon apple cider vinegar or apple cider vinegar
• 1 bunch of fresh chives

Preparation:

Cut the cabbage into 4-6 larger pieces, leaving some of the stem on each piece, which will hold the leaves together while grilling. Lightly brush the pieces with olive oil, season with salt, and grill over medium heat until the inside of the cabbage gradually warms up and softens.

When it's almost done, turn the heat up and brown it all around. It's okay if the outer leaves brown heavily in places: this gives the cabbage its characteristic smoky, caramelized character.

Meanwhile, make the brown butter. Melt the butter over medium heat. At first, foam will form on top, then as the water evaporates, the milk proteins will begin to brown. When the butter turns golden brown and has an intense, nutty aroma, remove it from the heat immediately. Strain through a fine sieve to prevent the milk proteins from turning bitter as they continue to brown.

Mix the apple or cider vinegar into the brown butter. Drizzle the freshly grilled cabbage with the acidic brown butter, then finish with freshly ground black pepper and generously chopped chives.

Tip and trick:

Don't put the cabbage on the hottest part of the grill right away. If you let it warm up and soften on medium heat first, and then raise the temperature only at the end, you'll get a juicy interior and an intensely browned exterior at the same time. And don't cut the stem off before grilling: this simple trick keeps the cabbage pieces together on the grill.