Actor Adnan Maral and chef Ivana Sanshia Austermayer open the barbecue season. There are tricks and crazy experiences in the interview.
Actor, writer and amateur chef Adnan Maral (54, “Turkish for Beginners”) and professional chef Ivana Sanshia Austermayer open the barbecue season. In the eight-part cooking show “Grillen mit Ivana und Adnan” (from May 7, Sundays, 5:15 p.m., Bayerisches Fernsehen), the artist, who was born in Turkey and grew up in Frankfurt am Main, and the chef, who was born in Germany and grew up in South Africa, show Tricks and trends relating to the popular pastime. In a double interview, they talk about their own unforgettable barbecue experiences. They also give insights into their creative crossover cuisine – with surprising desserts from the fireplace.
What is the first barbecue experience you remember?
Adnan Maral: We went with my parents to a small stream near Frankfurt and had a barbecue there. Then hikers came by and my parents, in their hospitality, invited everyone who looked a little longer to eat. We children found that a bit strange because we didn’t know the people. Most were happy, but moved on. I think having a barbecue somewhere outdoors was just not that common in Germany in the 1970s.
Ivana Sanshia Austermayer: I can’t even remember my first barbecue experience, I was so young. I grew up with it in South Africa, so it’s nothing unusual for me. It’s great, but also very normal. There’s even a special holiday dedicated to barbecuing, Braai Day. But there is also a barbecue every Sunday and on every other occasion.
What was your craziest barbecue experience?
Maral: I was in Tunisia for a film shoot. And after my driver and I had driven through the desert for what felt like two or three hours, a little house suddenly appeared that said “Grill”, as he explained to me. At the cottage you could choose pieces of meat and then grill them. That was really a surprise.
Austermayer: That reminds me of a road trip I once did along the coast of South Africa. There was also a sign with “Braai”, i.e. “Grill”. We drove there and found a huge stone BBQ that stretched 100 meters right on the beach. A wide variety of fish, shrimp and side dishes were prepared there. I will never forget this sight.
What is your favorite grilled dish?
Austermayer: I love fish dishes. The smoke flavor just goes really well with it. I also really like it, is when there are several courses from the grill. So don’t just put meat on it, grill it, done. Grilled bread with fresh garlic tastes great. Then a fish or meat course and, as with any good meal, a dessert is also part of the barbecue. You can also prepare sweets on the grill.
Maral: I’m a lamb chops fan. That inspires me at any time of the day or night. I also think it’s really great to simply let a whole pineapple grill on the fire, then peel it and enjoy it. That’s really fabulous – and we also show it on the show.
What is also special about your show “Barbecue with Ivana and Adnan”?
Maral: We don’t just grill, we cook and grill on the fire.
Austermayer: Adnan showed me about the pineapple. Just putting something on the grill without preparing it beforehand was new to me. It tastes really good. I will do that again.
Probably not everyone immediately thinks of desserts when they grill. Besides the pineapple, what else is particularly suitable for the fireplace?
Austermayer: Actually you can prepare everything on the grill. Simply cut open the oranges and apples and place them on top.
Maral: We recently put apples in white wine, turned them in sugar and then roasted them on the grill and let them caramelize. There was also mascarpone with orange zest and it was just awesome. If you like it a little faster, you can simply cut a banana, add chocolate and place directly on the embers. You can spoon it out wonderfully after grilling. Chocolate banana – a dream.
Austermayer: We have also prepared a sweet risotto with flambéed fruit for dessert on the grill. You just have to dare to be creative and exchange ideas.
Do you always place the food to be grilled directly on the grill or rather in bowls?
Austermayer: Everything is allowed, we also have pans and pots on the grill. That’s why we talk about cooking on the grill.
In your experience, what does not belong on the grill? Or what went really wrong?
Austermayer: We made a cake once and then forgot it while turning it on the grill. When we checked three hours later, of course he was totally black. In fact, we were able to save it by cutting away everything that was charred. In general, you always have to keep an eye on the time when cooking. Other than that, I can’t remember anything that I would advise against.
What do you think of neck ridges, sausages and potato or pasta salad?
Maral: Fine too. I find it important in the context of where you get the products. We attach great importance to sustainability and regionality.
Are these also the trend topics when grilling?
Maral: I think there is no way around it. During the shooting we noticed how many people are already dealing with these topics. We made the sweet risotto mentioned earlier with Bavarian rice. This is a mixture of ancient grain varieties from the Chiemgau. As a further trend topic, we have also tried out a fire bowl with an integrated grill plate on which you can roast.
Do you prefer to grill with charcoal or with gas?
Maral: I personally like the classic charcoal and of course I prefer just wood. For me, gas doesn’t quite match the taste.
Austermayer: I live in Munich and most of them have a balcony here. Of course, a gas grill is better if you don’t want to smoke the neighbors. With a few tricks, you can also create a charcoal aroma on a gas grill. We’ll tell you how on the show.
What should not be missing when barbecuing by the river or lake?
Maral: Good mood, a grill – the big stones are usually available on site -, charcoal, olive oil, salt, pepper, food to be grilled, cutlery, plates, napkins, drinks and a container for the rubbish.
What do you think of people calling grilling the “Last Man’s Stand”?
Austermayer: It sounds funny to me, because where I grew up, there were women just as much as men at the grill. Otherwise, it’s high time to get away from that thought.
Maral: Ivana is the cook for us, I am the hobby cook – and we like to stand by the fire together and conjure up something nice. There is no talk of men’s bastion.