Enjoy! - Big Green Egg

Transcription

Enjoy!
Autumn/Winter 2013
...the world of culinary possibilities
Game à la
®
Big Green Egg
Read more on page 9
Cooking in
The taste
autumn & winter of Périgord
Close to
nature
Culinary
jam session
Quick
& easy
You can cook on the Big Green Egg all
year round. In the coming months,
too, there’s a nice supply of ingredients
to prepare delicious menus.
Read more on pages 3 & 16
Game has been a hot favourite amongst
connoisseurs for centuries. Now, as the
seasons change, head off to the German
Alps and enjoy a range of game dishes.
Read more on page 9
Chef meets chef: this meeting
between a Dutch and a Slovene
chef led to a sumptuously
symbiotic story.
Read more on page 14
Don’t hesitate to fire up the
Big Green Egg on a busy weekday
evening. It needn’t take long to
prepare a delicious meal.
The foundation of a tasty meal begins
with the quality of the ingredients.
Chef de Cuisine Bas Holten let us taste
the flavours of ‘his’ Périgord.
Read more on page 4
2
Enjoy the world of culinary possibilities!
Big Green Egg
…the world of culinary possibilities
In the wake of the successful launch of ‘Enjoy!’ you are now reading the second edition of this
colourful culinary publication. We hope that you’ll put your Big Green Egg to optimal use, as you
enjoy yourself preparing these delicious autumn and winter dishes. Even in these seasons,
you can get the most out of what your EGG® offers. The insulated, top-class ceramics prevent
external temperatures from having an impact on the heat within the Big Green Egg. Even at
temperatures of well below zero, you can maintain and control your EGG’s temperature to an
accuracy of one degree between 70°C and 350°C, making it possible to continue to enjoy the most
amazing dishes all year round. Highly economic lump charcoal use, perfect heat distribution and
the subtle flavours brought out in the ingredients and dishes you cook put the Big Green Egg into
a league of its own.
Because everyone who loves cooking prefers to use the best ingredients, materials and equipment,
we’re pleased to be able to contribute towards making this possible as Europe’s importer of the
Big Green Egg. More than a decade ago, the first Big Green Eggs we imported were instantly snapped
up by several leading European chefs. They immediately saw the qualities and opportunities;
connoisseurs also experienced the fine flavours and got to know the wide variety of preparation
methods offered by the Big Green Egg. From that moment on, this unique natural charcoal-fired
ceramic cooking appliance grew in popularity like wildfire amongst cooking enthusiasts too.
In combination with its superior quality, the Big Green Egg popped up on many a wish list.
Practically all ingredients and dishes can be prepared using the Big Green Egg, from nicely grilled,
tender meat or delicious fish in a salty crust to stir-fried shellfish and a robust winter stew or crunchy
bread to delicate desserts. The culinary possibilities are endless. What’s more, the Big Green Egg
makes responsible cooking a synch. Little or no fat is needed and when dishes or ingredients are
cooked slowly, they retain far more vitamins and the meat does not burn. Take inspiration from the
dishes in this edition of Enjoy!
In the forthcoming edition, available from your dealer from mid-April 2014, the emphasis will
again be on tasty spring and summer dishes for the Big Green Egg.
Enjoy!
Big Green Egg Europe
Winter, spring,
summer or fall?
The Big Green Egg
offers you year-round
cooking pleasure
and delicious dishes!
3
Recipe index
Page 3
Three-course menu:
• Roast pumpkin curry with pearl
barley and smoked sturgeon
• Duck breast Yakitori with grilled
turnip cabbage and spinach
• Prune tartlet with grilled fennel puree
Page 13
• White Glühwein
Page 4
• Bapao with pancetta, truffle and
sweet-and-sour chili sauce
Page 16
• Grilled red mullet with carrot,
spring onion and fresh herb salad
• Pigs’ cheek stew
Page 8
• Duck breast with apple and
Pécharmant sauce
• Tarte flambée Périgourdine
• Périgourdine Hamburger
Page 10
• Haunch of wild boar with roast jacket
beets and potatoes in coffee sauce
Page 11
• Roasted venison cutlets with yellow
beets and sourdough
• Double hare dish with cranberries,
mushrooms and Spätzle
Page 12
• Schmaltz with apple and onion
• Grilled partridge with sauerkraut,
Vitelotte potatoes and blueberry
compote
Page 14
• Grilled tuna with icicles
• Grilled venison with mashed
pumpkin, ‘štruklji’ and ‘tepka’ sauce
Page 16
Three-course menu:
• Trout off the plank with smoked
potatoes and fresh herbs
• Wild boar roulade filled with
chestnuts and mushrooms with
coffee-chestnut sauce and Spätzle
• Kaiserschmarrn (or ‘the emperor’s
mishmash’)
Taste
the
autumn
Page 18
• Boeuf Bourguignon with tasty
potatoes
• Mussels with French bread and
herb butter
• Turkey pie with Guinness
• Oriental butternut soup with
farmer’s bread
Editor in chief Inge van der Helm
Recipes Leonard Elenbaas,
Jeroen Hazebroek, Bas Holten,
Bine Volčič, Michael Lohmüller,
Arjen Rector and Michel Lambermon
With thanks to Yvonne Coolen,
Hans van Montfort
and Château les Merles
Distribution Big Green Egg Europe
Shopping list for four people
Roast pumpkin curry with pearl barley and
smoked sturgeon
Copying articles from Enjoy! is only
permitted if written approval is provided
by Big Green Egg Europe BV. This edition
has been compiled with the greatest of
care. However, neither the makers nor
Big Green Egg Europe BV can be held liable
for possible damage related to the
information contained in this edition.
© 2013 Big Green Egg Europe BV
Enjoy! Autumn / Winter 2013
Interesting facts...
The history of tableware is paired to that of fire. After food was first cooked
on a fire, it became too hot to be held in our hands. Early items of cutlery
consisted of branches taken from trees or bushes, offering ready-to-use
chopsticks. In general, portions of food were small because fuel was scarce
and it was quicker to prepare in smaller pieces. Later on, bigger pieces
of food were cooked as well and presented on large dishes for serving
on smaller planks, flat earthenware or a hollowed out area in the table.
Of course, smaller pieces had to be cut off with a sharp knife with a point.
The knife could be used to carve the roast and as a tooth pick. However,
using one’s fingers and a knife was not enough. The food, sometimes
covered in sauce, was served hot. This meant burned fingers, but using a
fork made it possible to eat bits of meat, fish and vegetables. The reason for
keeping our hands above the table when eating also stems from this period.
The knife was more of a dagger than a table knife. Enemies often pulled up
a seat at banquets thrown by the court. So knives and forks had to be held
above the table to keep an eye on things. This is how everyone managed to
keep the peace…
Duck breast Yakitori with grilled turnip cabbage
and spinach
Soak the chili peppers and peel and
cut the shallots and garlic. Toss the
rest of the ingredients into a food
processor and grind until fine.
Main course:
•1 turnip cabbage
•250 g fresh spinach
•1 duck breast fillet
•teriyaki sauce
•sesame seeds
Dessert:
•1 large or 2 small fennel tubers
•50 g + 4 tbsp sugar
•1 vanilla pod
•40 prunes
•4 tbsp cane sugar
•4 slices of puff pastry
•butter, for greasing
Hans van Montfort (doctor) and
Yvonne Coolen (gestalt therapist and awareness trainer)
In ‘Enjoy!’, we address health-related issues and questions on the background
of food and nutrition, touching on different social, emotional and
psychological aspects. If you have any questions, feel free to send an e-mail
to the ‘Enjoy!’ editorial team at [email protected]. Perhaps your
question will be answered in the next edition.
Starter:
•50 g sea salt
•5 g sugar
•4 sturgeon or trout fillets
•50 g pearl barley
•red beetroot juice
•1/8 part yellow curry paste
(See basic recipe. Save the remaining
paste in a clean jar in the fridge.)
•400 ml coconut milk
•¼ blade of lemon grass
•½ tbsp palm sugar
•fish sauce, optional
•1 Red Kuri pumpkin
•1 Little Gem head
Basic recipe Yellow curry paste
•3 dried chili peppers, seedless
•5 roast shallots
•10 cloves roast garlic
•1 tsp finely chopped laos
•1 tsp finely chopped ginger
•1 tbsp finely chopped turmeric
(yellow root)
•1 tbsp finely chopped lemon grass
•1 tbsp coriander powder
•1 tbsp cumin powder
•1 tbsp sea salt
•1 tbsp trassi
Concept & realisation Creative Skills
Photography Creative Skills
Would you like to get a tasty, inspirational three-course
menu in your mailbox each month? Register for the
‘Menu of the Month’ at biggreenegg.eu
Accessories needed:
•Cedar Grilling Plank
•Stainless Steel Grid
•Cast Iron Grid
•Cast Iron Grid Lifter
•Plate Setter
Colofon
Enjoy! is published by
Big Green Egg Europe BV
Jan van de Laarweg 18
2678 LH De Lier, Netherlands
Email: [email protected]
www.biggreenegg.eu
Autumn offers a host of wonderful seasonal products
for you to use to prepare the most delicious dishes and
menus using the Big Green Egg. Bas Holten, Chef de
Cuisine at Château les Merles in Mouleydier prepared
a flavour-filled three-course menu with them.
Prune tartlet with grilled fennel puree
Preparation in advance: curry
Mix the sea salt and sugar. Spread
half on the bottom of a dish, lay the
sturgeon fillets on top and sprinkle the
rest of the sea salt mixture over them.
Set aside for four hours to soak in.
Following the instructions on the
packet, cook the pearl barley in the
beetroot juice. Drain and add salt &
pepper to taste.
Heat the curry paste in a frying pan for
the curry sauce. Stir in the coconut
milk, bruise the lemon grass and add
together with the palm sugar and
some fish sauce to taste (optional).
Allow the source to simmer gently for
a few minutes and take the pan off
the stove.
Peel the pumpkin, remove the seeds
and cut into slices. Soak the Grilling
Plank in plenty of water and pick the
leaves off the Little Gem.
Preparation: curry
Remove the Stainless Steel Grid from
the EGG, position the Cast Iron Grid
using the Cast Iron Grid Lifter and
reduce the temperature to 150°C.
Rinse the sturgeon fillets, dab them
dry and lay them on the soaked Grilling Plank on the grid. Close the lid and
smoke the fillets for around eight
minutes. Take them out the EGG and
raise the temperature to 250°C. In the
meantime, heat up the pearl barley
and curry sauce.
Grill the slices of pumpkin on both
sides and season with salt & pepper.
Cut the sturgeon fillets into nice
pieces and dish them up evenly across
the plates with the grilled pumpkin.
Garnish with Little Gem leaves, pearl
barley and curry sauce and serve the
starter. Reduce the temperature of the
EGG to 200°C to prepare the Yakitori.
Preparation in advance: Yakitori
Peel the turnip cabbage, cut it into
slices and halve them. Blanch the
turnip cabbage for three minutes in
lightly salted water and drain. Blanch
the spinach for two minutes in lightly
salted water in a second pot, drain and
press out all the moisture. Create a
tight roll of spinach working on a clean
tea towel. Slice the duck breast fillet
into 16 long thin slices, roll up and jab
four rolls onto each skewer.
Preparation: Yakitori
Cut the spinach roll into eight thick
slices and grill them on both sides for
around 1½ minutes. Grill the slices of
turnip cabbage for three minutes on
both sides. Grill the skewers with the
duck breast rolls for around four
minutes turning once, and shortly
before they are ready baste them with
teriyaki sauce.
Share the turnip cabbage across the
plates, dip the spinach slices in sesame
seeds and lay two slices of spinach
on each plate. Lay the duck breast
Yakatori next to them and dribble
teriyaki sauce around the portions.
Remove the Cast Iron Grid using the
Cast Iron Grid Lifter, position the Plate
Setter with its legs facing upwards and
put the grid back. Raise the temperature of the EGG to 250°C to finish
preparing the dessert.
Preparation in advance: prune tartlet
Heat the Big Green Egg and Stainless
Steel Grid to a temperature of 220°C.
Cut the fennel into slices and grill each
slice for around three minutes on both
sides. Add 50 grams of sugar to one
decilitre of water and the core of the
vanilla pod in a pot and simmer until it
reduces into syrup. Cook the grilled
fennel in this mixture for four to five
minutes and then blend the mixture
into a puree. Grind the puree through
a sieve and set aside to cool.
Halve the prunes, remove the pips and
sprinkle the cane sugar over them.
Grease four small cake moulds and
cover them with baking paper. Grease
the paper with butter and sprinkle the
remaining four tablespoons of sugar
over them. Shake the surplus sugar out
of the moulds, cover them with the
puff pastry and divide the fennel puree
into equal portions. Stand the halved
prunes up in the moulds.
Preparation: prune tartlet
Place the cake moulds on the grid and
bake them for 12 to 15 minutes until
golden brown and ready.
Enjoy!
4
Tuber Melanosporum (black truffle)
Another natural, underground treasure
of the Périgord; although nowadays
a great deal of effort is being invested
in cultivating this exclusive delicacy.
Bas is quite an authority on this
front too, and we tagged along on a
truffle hunt. “The most well-known
and delicious truffle in the region is
the black Périgord truffle, also known
under its Latin name Tuber Melanosporum. It’s exceptionally aromatic
and flavour filled and, as a result
very popular.
The chef’s back yard
Duck, Blonde d’Aquitaine, sturgeon and black truffles: the delectable flavour of the Périgord
All good chefs like to cook with the best ingredients, preferably seasonal and from within the region. Most of these products have a story and
an inimitable taste. Bas Holten is one of these chefs and is lucky enough to stand behind the stove at Château les Merles in the Périgord region.
The region is known for its flavour-filled products, which include the famous Périgord truffle and delicious duck and goose specialities.
Bas doesn’t beat about the bush when
it comes to his ingredients, which have
to be of the finest quality to ensure a
good basis for the dish. Heralding from
the Netherlands, but now living and
working in France, Bas sees himself
as more of a craftsman than an artist.
“You can compare my profession to
that of a carpenter. You can only
produce something beautiful if you
work with the best materials and
proper tools. Working in the kitchen
is no different.”
This comparison certainly fits the bill
and perhaps explains why you will
find an old-fashioned bench-vice in
the kitchen at Château les Merles.
Bas knows what he’s talking about;
after completing his studies he trained
for significant periods of time under
great names including Paul Bocuse***
in Collonges-au-Mont-d’Or and Aux
armes de France* in Ammerschwir.
After an eight-year stint at Sofitel in
The Hague, the chef was ready for a
new challenge and sought this in the
kitchen of a 17th-century castle in the
Périgord region.
Organic vegetable garden
Over and above the regional specialities
that feature prominently in the dishes
mastered by Bas, he also has access to
his own organic vegetable garden.
The Blonde d’Aquitaine, an awesome
breed of beef cattle, has also conquered
the Périgord and the chef enjoys working with fish – including sturgeon –
fished from nearby waters. He gets his
duck from Domaine de Barbe, one of
the local farms; a company that places
priority on sustainability and respect
for animals. “Duck and goose special
ities are one of the most important
regional products,” Bas explains. “The
animals raised on this farm are used
in their entirety. That is, with the
exception of their heads, feet and
digestive tracts. Until the ‘gavage’, the
birds get to enjoy rummaging around
the meadows. It’s absolutely not as
callous as many people might think
and the people here do everything
possible to ensure that the animals
have a good life.”
Winter migration
A visit to the farm shows that the
natural process is in fact simulated
and stimulated. Bas: “In 2,700 BC, the
Egyptians already knew that geese
gorge themselves in preparation for
their annual winter migration. In so
doing, wild ducks and geese equip
themselves to brave the cold and their
bodies store sufficient energy to make
the long journey. In fact, a wild duck
can double in size during this stage
and the fat is stored naturally. The
Jewish immigrants brought this know
ledge with them to the Périgord, which
later led to the foundation of duck
and goose farms. They make the most
amazing specialities from the meat at
Domaine de Barbe, including confits,
rillettes and pâtés, which are popular
delicacies in the region. It goes without
saying that I make these dishes myself,
but I especially enjoy working with the
duck breast product.”
5
Bapao with pancetta,
truffle and sweetand-sour chili sauce
For 10 portions
•2 tbsp coarse sea salt
•2 tbsp sugar
•400 g pancetta, thick cut
•5 g truffle
•1 mushroom
For the dough:
•250 g flour
•10 g sugar
•25 g butter
•135 ml milk
•12.5 g yeast
•5 g salt
For the sauce:
•½ a chili pepper
•1 clove garlic
•1 dl water
•50 ml vinegar
•50 g sugar
•2 tbsp finely chopped parsley
•potato starch
Accessories needed:
•Plate Setter
The Périgord truffle can be found
between the start of December and
mid-February. Most of the stock
nowadays comes from ‘plantations’.
While this may sound like unlimited
quantities can be harvested, nothing
could be less true. Truffles grow in
calcareous soil in a Mediterranean
climate. They also favour the roots of
particular trees like the (holly) oak and
hazelnut bush. Growing is a question
of know-how, patience and lots of
luck. Saplings are inoculated with
truffle spores and then cultivated
further in a greenhouse. It’s possible
after roughly two years to see the
newly formed system of spores. If this
is the case, the trees are cultivated in
the plantation where up to a year
later, only 15% to 20% ‘produce’ truffles.
Growing truffles therefore remains a
mysterious freak of nature, keeping
them a delectable rarity,” explains Bas.
1. Mix the sugar and salt together and
rub the thick-cut pancetta in with the
mixture. Cover the pancetta and allow
it to marinate for around six hours in
the fridge.
2. Heat the Big Green Egg with the
Plate Setter – legs facing upwards –
and Stainless Steel Grid to a temperature of 140°C and grill the pancetta for
around an hour. Allow the pancetta to
cool completely and cut it into cubes.
3. In the meantime, for the bread
dough, put the flour, sugar, butter,
milk, yeast and salt into a bowl and
knead until the dough forms nicely.
Cover the bowl with a clean tea towel
Truffle hunt
These days, truffles are generally
hunted down by specially trained
truffle dogs. Bas: “Pigs were used a lot
in the past; they’re mad about the
delicacy and can somehow smell the
ripe ones by their sweet smell. How
ever, there’s a high risk of them eating
the truffles once they’ve found them.
The truffle fly is another option. They
lay their eggs on the truffles and stay
close to them. If you can’t chase
them away, the chances are there are
truffles nearby. However, this particular
method is relatively time consuming
and labour intensive. Dogs are ideal;
they’re trained to pick up the scent
and are keen to be rewarded afterwards. The truffle hunter must be fast
and do the digging himself to prevent
any damage to the gems. But the find
is usually an exceptionally aromatic
and flavour-filled fungus.”
The ‘autumn blues’
As nature lovers we intuitively feel when autumn arrives. We smell the overripe blossoms all around, the moisture
in the air gains the upper hand and even the wind feels different.
We walk through silky threads of gossamer, while our tanned skin harks back to those lazy summer evenings.
Outdoor cafés fire up their overhead heaters, we pull on warm socks and wrap ourselves up in a cosy blanket.
Instead of rosé, our glasses boast a full-bodied red. The Big Green Egg enhances the atmosphere with its aromas,
because as I write its innards conceal a delicious mushroom pâté.
The kids are busily collecting walnuts scattered around us in the grass. It’s time for the ‘autumn blues’. We’re now in
mid-autumn, with winter lurking just around the bend. In tune with nature, we shift our focus inwards. Exuberance
and frivolity echo behind us and life centres in and around the home. Our melancholic mood harmonises with the
red-brown backdrop, without losing warmth or intimacy. The seeds have been sown for the future.
But would you believe winter if it said that it already held the promise of spring in its heart?
Yvonne Coolen (gestalt therapist and awareness trainer) and Hans van Montfort (doctor)
Quality, taste and sustainability
The chef attaches importance to other
elements over and above fresh in
gredients: quality and sustainability.
“The materials I work with are just as
important as the ingredients. This is
one of the main reasons I like working
with the Big Green Egg. Not only is
it sustainable and made from the
best-quality materials, it lends the
ingredients extra-delicious flavour.
After all, that’s what it’s all about,” Bas
concludes. Want to see for yourself?
The following recipes come from Bas’
kitchen.
and allow the dough to rise out of the
draught until it has doubled in size.
Shred the truffle, cut the mushroom
into pieces and mix with the pancetta
cubes.
4. Lift the grid. Then in order to create
steam, place an aluminium container
or oven-proof dish filled with water on
top of the Plate Setter and return the
grid. Heat the EGG to a temperature
of 150°C. Split the dough into balls
of around 30 grams each and fill
them with the pancetta, truffle and
mushroom mix. In so doing, first poke
a hole into each ball using your thumb;
then press the filling into the hole and
fold the hole closed. Lay the stuffed
balls down on the seam on a piece
of baking paper and bake for around
15 minutes.
5. In the meantime, for the sauce,
clean the chili pepper, peel the garlic
and chop finely. Bring the water and
vinegar to the boil in a saucepan. Turn
the temperature down, add the sugar,
chili pepper and garlic and allow to
steep for a few minutes. Taste and
season with salt & pepper if necessary.
Take the saucepan off the stove, stir in
the finely chopped parsley and bind
with potato starch. Serve the chili
sauce with the bapao.
More recipes on page 8
Big Green Egg
fans
Many Big Green Egg fans
are crazy about cooking,
especially in company
when they can spoil their
guests with tasty dishes
prepared using lots of
seasonal products.
By cooking in sync with
the seasons, a broad
selection of ingredients
can be used creatively
to prepare surprisingly
delicious meals.
Big Green Egg fans seek
challenges in terms of
the dishes they prepare
and only use the nicest
ingredients and the best
materials and utensils.
The resulting flavours
and reliability afforded by
the Big Green Egg fit in
perfectly with the passion
and lifestyle of these
fun-loving fans.
“Although we don’t align ourselves with a specific brand as a barbecue
team, there’s no getting around the Big Green Egg. Everyone on the team’s
wish list included a similar appliance, with endless possibilities in terms
of both preparation techniques and temperature range. We bought our
first one a few years ago, and since then most of the other team members
have changed track, drawn by the attractive features of the Big Green Egg.
Personally, I’ve got a medium EGG at home that works perfectly. A nice
piece of meat or fish, potato or vegetable garnish, a refined smoked
flavour… Now that’s enjoyment!
Within the team, the Large, Extra Large and Mini BGEs are used regularly.
Throughout the year, I’ve got to say, because for real enthusiasts, barbecuing
isn’t only restricted to summer. A delicious game dish in autumn or a winter
stew with accompanying garnish; we enjoy doing it and our audience loves
it. Thanks to our pastry chef and the high degree of temperature control
afforded by the EGG, we all know how to prepare the perfect pizza, bread
and all kinds of pastries and cakes on the EGG.
During the barbecue cook-offs we unite all manner of techniques. Slow
cooking large pieces of meat at a low temperature or in smaller portions for
high-temperature grilling, being creative with different garnishes and all
the while keeping up a cheerful dialogue with the spectators. Touching
often, I might add, on just how easy the Big Green Egg is to use!”
Yves Van De Ven, Belgium
Barbecue Team Qlinaria
www.coolinary.be
“The Big Green Egg has definitely had a positive impact on how I cook.
For example, I now smoke and cook outdoors all year round, while I only
fired up my previous barbecue in summer. One of the plus points is the
airflow, which is vital if you want to cook slowly at a low temperature.
Even without electronic appliances, the EGG is capable of maintaining an
extremely stable temperature for ages at a minimal airflow. To date, when
roasting half a pig’s head, my record lies at 16 hours at 80°C – using only
3 kg of charcoal. But pulled pork, spareribs, chicken and leg of lamb have
never been quite as tasty or juicy either.
It’s probably clear that I don’t cook traditional barbecue dishes using my
EGG. I had expected to be able to prepare nice pieces of meat, fish and
poultry, and I was not at all disappointed. But what’s surprised me most,
is the possibility of baking bread and other pastries perfectly too. Naan
bread, pizzas and even desserts like cobbler have never tasted this good.
I’ve been to Italy several times, but if I’m totally honest the best pizza I’ve
ever tasted came straight from my very own Big Green Egg.
The EGG is special in that you can use it all year round, irrespective of the
weather conditions or outside temperature. This is essential to me living in
Norway, where winters can be pretty tough after all. I’m already looking
forward to roasting an entire turkey for our traditional Christmas dinner
this year. There’s nothing like the tender meat and crispy skin of that
perfect roast turkey when it emerges from the EGG.”
Olav Birkeland, Norway
www.hobbykokken.no
6
7
BIG GREEN EGG EXPLAINED
It’s all
about taste…
SOLID QUALITY. SUPERIOR CERAMICS. SERIOUS OUTDOOR COOKER!
Charcoal is what fuels the Big Green Egg, but no two charcoals are alike. Smaller
pieces of charcoal burn relatively faster, making it necessary to top up in
between and some types of charcoal produce more ash than others.
Big Green Egg natural lump charcoal consists of a perfect blend of 80% oak
and 20% hickory! The big pieces burn the longest, generate very little ash and
contribute a subtle smoked flavour.
CERAMIC SNUFFER CAP
DUAL FUNCTION METAL TOP
Add the ceramic cap after cooking to extinguish
Adjust two ways, to regulate airflow and
heat and reuse the remaining charcoal next
precisely control temperature.
time. Leave in place when the EGG is not in use.
LID WITH CHIMNEY
TEMPERATURE GAUGE
Ceramic dome with chimney that can be opened
Gives precise internal temperature readings.
and closed easily because of the spring
Monitor cooking progress without opening
mechanism. The ceramic material features a
the EGG.
protective, double glazing layer. The insulating,
heat retaining properties of the ceramic
material create an air flow within the EGG,
STAINLESS STEEL GRID
ensuring that dishes are cooked evenly
The Stainless Steel Grid is used as the primary
and tastefully.
cooking surface for grilling or roasting.
FIRE RING
Stacks on top of the Fire Box, providing the
One measure of charcoal can produce a constant temperature
for an average of 8 to 10 hours.
The Big Green Egg’s strength stems from the high-quality ceramics used to
produce the EGG. One of the properties of the ceramic material used is that it
absorbs and reflects warmth, creating the EGG’s hallmark hot air flow. The
unique heat waves penetrate to the core of the product or dish, creating
exceptional flavours and an unrivalled outcome. What’s more, coupled with
top-quality ceramics, optimal air flow ensures heat retention and temperature
control to an accuracy of one degree.
Because the Big Green Egg is the only cooking appliance in the world made of
this exceptional ceramic material, featuring several patented components, it is
truly one-of-a-kind. No other cooking appliance is quite as strong, sustainable,
weather resistant or heat-retaining as the Big Green Egg. External
temperatures have no impact on the heat within the EGG. The ceramic material
performs perfectly despite extreme temperatures and temperature
fluctuations; it does not expand or shrink and is therefore highly sustainable.
It’s not surprising that Big Green Egg issues a limited life-long guarantee on the
materials and structure of all ceramic components.
The so-called ‘nest’, a metal base,
ensures that you can move the
Big Green Egg easily and at any time.
When sprinkled on the charcoal,
soaked wood shavings give the
ingredients and dishes added flavour.
shelf for the heat diffuser and cooking grids.
GRATE
Sits inside the Fire Box. Perforated to allow
…mixing old
wisdom with modern
technology...
Clay ovens existed more than 3,000 years ago in Asia. Combining materials and construction, these wood-fired ovens
offered various advantages: they retained heat, and produced juicy tasteful dishes to boot. The Big Green Egg was created
on the basis of the same principle, only using modern technology and perfected materials. In combination with the lid,
the high-quality ceramics support optimal fuel efficiency, along with perfect air circulation enabling you to prepare food
at a consistent temperature as required.
airflow up through the EGG and any ash to
...and
maintaining
control
CERAMIC FIRE GRATE
drop down, for easy removal after cooking.
The fire grate rests in the ceramic base and must
be filled with charcoal. Since the grate is
equipped with sophisticated openings and works
with the vents at the bottom of the EGG, the air
flow is constant and optimal when the
dual-function metal top and draft door are open.
DRAFT DOOR
Works in combination with the dual function
Because of the superior heat-retaining ceramics and two adjustable air
vents, the dual-function metal top and draft door, you can regulate and maintain
the temperature within the Big Green Egg to an accuracy of one degree.
Partly because of this, the Big Green Egg can be used for all sorts of
cooking like grilling, baking, cooking, stewing, smoking and slow cooking
to prepare the most amazing dishes.
BASE
top, regulating the inbound air supply
Heavy duty insulated ceramics. Chip and
to control temperature. Also enables easy
fade resistant glaze.Lifetime guarantee.
removal of ash.
Discover and learn more online: biggreenegg.eu
Ask the Big Green Egg expert
The dual function metal top
regulates the airflow and
makes it possible to adjust the
temperature accurately.
If you have any questions about the (quality of the) Big Green Egg, one of the many cooking techniques at your
disposal or a particular method of preparation, don’t hesitate to ask in English or Dutch via Big Green Egg Europe
on Facebook or @BigGreenEgg on Twitter. Your question will be answered by our Chef de Cuisine and Big Green
Egg expert Jeroen Hazebroek, owner of all five Big Green Egg models.
Winter, spring, summer or fall?
The Big Green Egg offers you year-round
cooking pleasure and delicious dishes!
Jeroen is a specialist when it comes to cooking with the Big Green Egg. As a professional, he provides workshops,
demonstrations and catering services throughout the world. Of course, our Facebook and Twitter pages should
also serve as a source of inspiration, providing you with a perfect channel to share your own Big Green Egg
culinary creations.
The ceramic Plate Setter enables you to conveniently convert the
Big Green Egg into an oven. The heat shield prevents the heat from
coming into direct contact with the food, and is ideal for preparing
delicate ingredients or for slow cooking.
If you combine this with using the Flat Baking Stone, you can bake the
most delicious bread and pizzas boasting an authentic crispy base.
Big Green Egg Charcoal Starters
are natural firelighters that contain
no chemical components.
They are odourless and do not
affect the flavour.
With only three firelighters, your EGG can
be used within 15 minutes!
Mini
Small
Medium
Large
Extra Large
8
The chef’s
back yard
For four people
•4 potatoes
•30 g butter
•1 duck breast fillet
•4 apples
•8 walnuts, peeled
For the sauce:
•2 onions
•1 chicken leg
•20 g butter
•5 dl red wine from Pécharmant
Accessories needed:
•Cast Iron Grid
•Cast Iron Griddle Half Moon
•2 Fire Wires
1. Peel and chop up the onion for
the sauce. Cut the chicken leg into
pieces, heat the butter in a frying
pan and fry the chicken leg at a high
temperature. Turn down the tem
perature, add the onion and fry until
golden brown. Quench with red wine,
bring to the boil again and flambé
the wine. Cook gently for around
90 minutes. Pour the sauce in through
a sieve and simmer until it thickens.
2. In the meantime, heat the Big
Green Egg with the Cast Iron Grid
and Cast Iron Griddle Half Moon to
a tem
perature of 200°C and roast
the walnuts. Chop the walnuts into
chunks.
3. 
Peel the potatoes, boil them in
lightly salted water until cooked and
drain them. Press them through a
sieve, mix them with half the butter
and season with salt & pepper. Thinly
slice the duck breast fillet. Peel the
apples, cut them into slices of around
Tarte flambée
Périgourdine
For four people
1½ cm thick and press out circles of
around 3 to 4 cm in diameter. Roll
a slice of duck breast around each
circle and jab them onto the Fire
Wires. Cut the remaining pieces of
apple into pieces, stew them until
done in the remaining butter and mix
half of the chopped walnut through
the potato puree.
4. Take the Cast Iron Griddle Half Moon
out of the EGG and grill the apple with
duck breast until done. Dish the apple
with duck breast up onto each of
the plates. Create little towers of
puree on each plate and garnish with
the remaining walnuts. Drizzle sauce
around each tower.
•1 leek
•1 onion
•½ duck breast fillet
•2 dl volvette cream cheese
•1 egg
•4 tbsp flour
For the dough:
•250 g flour
•10 g sugar
•135 ml milk at room temperature
•12.5 g yeast
•25 g butter in cubes
•5 g salt
out of the draught for around an hour.
2. In the meantime, heat the Big Green
Egg to a temperature of 250°C and
roast the leek between the glowing
coals until the outside is charred
black. Remove from the EGG and
allow to cool. Then remove the outer
leaves. Position the Plate Setter with
its legs facing upwards, the Stainless
Steel Grid and the Flat Baking Stone in
the EGG.
3. Cut the leek into ringlets, peel the
onion and cut it into half rings, and
slice the duck breast fillet into narrow
strips. Mix the cream cheese with the
egg and flour and season with salt &
pepper.
4. Press the air out of the dough and
divide it into four evenly sized balls.
Sprinkle flour onto your work surface
and roll the balls out into very thin
bases. Cover them with a layer of the
cream cheese mixture and evenly
divide the leek, onion and duck breast
across the bases. Fry, at 250°C, each
tarte flambée for around 7 minutes.
Accessories needed:
•Plate Setter
•Flat Baking Stone
1. Mix the flour and sugar together in a
bowl. Add the yeast to the milk and stir
this into the flour and sugar mixture.
Knead the butter into the mixture,
add salt and knead well for at least 15
minutes. Cover the bowl with a clean
tea towel and allow the dough to rise
Périgourdine
Hamburger
For 1 bun
•150 g beef fillet
•vegetable oil
•1 hamburger bun
•1 tbsp mayonnaise,
preferably homemade
•1 lettuce leaf of choice
•10 g truffle
Accessories needed:
•Cast Iron Grid
9
Close to nature
Continued from page 5
Duck breast
with apple and
Pécharmant sauce
GAME À LA BIG GREEN EGG
1. Heat the Big Green Egg with the Cast
Iron Grid to a temperature of 200°C.
In the meantime, cut the beef fillet
into cubes. Mince or chop up 50 grams
of the cubes and mix them together.
Season with salt & pepper and form
into a sturdy burger.
2. Baste the hamburger lightly with
oil and grill evenly on both sides on
the grid until nicely browned and
ready. Slice the bun in half and toast
the freshly cut side on the grid.
3. Spread mayonnaise on the bottom
half of the bun and cover with the
lettuce leaf. Lay the hamburger on top
and grate the truffle over it. Cover with
the top half of the bun and enjoy!
The delicate taste of game has been a favourite amongst connoisseurs for centuries. And justifiably so, because this exceptionally
sustainable free-range meat has a pure, characteristic flavour. What’s more, it’s a natural product of note containing relatively
few calories. This makes game a healthy choice. And, in keeping close to nature, you naturally prepare it on an ‘open’ fire.
The Big Green Egg enables you to do so in a controlled manner, ensuring you of the right ‘cuisson’ or act of cooking.
10
Hunting is as old as life itself; in bygone
days, a necessity to survive. And meat then
was roasted on an open fire and the animal
skins and bones were used as clothing, to
create living space and warmth, and to make
rudimentary tools. Nowadays, hunting is
essential in order to conserve and maintain
healthy game populations. The meat and
poultry produced in this manner are a tasty
spinoff. Although some types of game are
generally available, this period of the year is
known as the official game season. Simply
because the supply of fresh game is plentiful
and because this is the right time to hunt
most types of game. The young animals are
self-sufficient and the headcounts carried out
throughout the year provide a clear indication
of the surplus game population.
For four people
•4 venison racks
•4 yellow beets
•½ sourdough bread
•olive oil
•salt & pepper
•leaves from 1 sprig of thyme
Accessories needed:
•Cast Iron Grid
•Plate Setter
above sea level and its amazing
woods and surrounding mountains
have a rich history.
In 500 AD, it was home to a Celtic
settlement and the Königsweg upon
which ‘Berghof Schwarzenberg’ stands
harks back to these times; King
Maximilian II of Bavaria had it specially
built, so that the monarch could move
in comfort from the village to his
hunting cabin.
Respect for nature
The family history is clearly visible in
this informal Gasthof. The many antlers
adorning the walls serve as trophies
attesting to a hunting line of many
generations, passed from father to son
until modern times. Not as a hobby, but
as with many professional huntsmen,
rooted in a genuine respect for nature.
Responsible game conservation forms
an important part of this. What’s more,
huntsmen also focus on improving
the outdoor environment of animals
living in the wild. Given the fact that the
area covers a total of around 2,500
hectares, this responsibility is carried
by others alongside Klaus and Michael.
Together with a number of colleagues
they continue to carry out this task,
although the hunt itself is coordinated
by the Lohmüller family.
For six to eight people
Accessories needed:
•Cast Iron Grid
•Plate Setter
1. Cut grooves into the haunch of wild
boar in several places, rub some olive
oil into the grooves and season with
salt & pepper. Peel and cut the cloves of
garlic in half lengthwise (keep one clove
aside for the sauce). Finely chop the
1. Heat the Big Green Egg and Cast
Wash and dry the beets, place them at
the edge of the grid and bake them –
depending on their size – until ready
in around an hour. Turn the beets
every so often while cooking.
In the meantime, remove the skin
from the racks and scrape the bones
clean. Rub olive oil into the racks and
season with salt & pepper.
2. Take the beets off the grid and
raise the temperature of the EGG to
225°C. Place the racks on top of the grid
and grill a nice diamond pattern into
them by rotating a quarter of a turn.
3. Using the Cast Iron Grid Lifter
remove the grid, position the Plate
Setter in the EGG and place the grid
back again. Reduce the temperature
to 150°C, lay the racks back on top
of the grid and insert the probe
thermometer into the centre of
the meat. Allow to cook for 10 to
15 minutes until a core temperature
of 54°C (medium-rare) is achieved.
Take the racks off the grid and set aside
for 5 minutes under silver paper. In the
meantime, warm the beets up a bit on
the grill.
4. Carve the racks into nice cutlets,
season with salt & pepper and sprinkle
with chopped thyme. Serve with the
baked beets and thin slices of sourdough bread.
Double hare dish
with cranberries,
mushrooms and
Spätzle
•50 ml Armagnac
•green Tabasco
•1 large carrot
•1 large red onion
•200 g pancetta or smoked bacon,
in cubes
•15 g flour
•200 ml veal stock
•50 g organic cranberries
•3 tbsp crème fraîche
•4 saddle of hare fillets
•olive oil
•freshly ground salt & pepper to taste
For the Spätzle:
•500 g flour
•6 eggs
•200 ml water, approx.
•salt
•vegetable oil
Accessories needed:
•Cast Iron Grid
•Cast Iron Dutch Oven
•Plate Setter
•Paella Grill Pan
stock, remaining beer, captured meat
juice and marinade, followed by the
cranberries.
5. Put the lid on the oven and allow the
jugged hare to stew gently for 45 to 60
minutes at a temperature of approximately 150°C until tender but not
overdone. Be careful not to boil the
jugged hare, as this will make the
meat less juicy. Take the Cast Iron
Dutch Oven off the Plate Setter and
put the grid in between.
6. Finally, stir in the crème fraîche and
season with salt & pepper. Prepare the
jugged hare in your own time well in
advance. The flavour only gets better.
7. Now make the Spätzle. Mix the
flour, eggs and a pinch of salt. Beat in
as much water as needed to achieve
a smooth, compact yet light batter.
Bring a large pot of lightly salted
water with a dash of olive oil to
the boil and – above the pot – press
the batter through a Spätzle sieve or
(potato) masher. Boil until cooked for
around two minutes, rinse with cold
water and drain. Set aside in the fridge
until needed for preparation.
You need to prepare this dish well in
advance, but the flavour is spectacular.
For four people
•500 g jugged hare meat
(generally cut from the
forequarters or hindquarters)
•150 g pied de mouton
(hedgehog mushroom)
or chanterelle mushrooms
•100 g horse mushrooms or
small white mushrooms
•2 cloves of garlic
•3-4 bruised juniper berries
•1 sprig of rosemary
•33 cl sweet, dark beer
•1 tbsp red wine vinegar
•1 bay leaf
•2 cloves
Haunch of wild boar
with roast jacket
beets and potatoes
in coffee sauce
•1 haunch of wild boar with
bone of 2.5 kg
•1 bunch of garlic
•1 bunch of rosemary
•6-8 large jacket potatoes
(slightly floury to firm)
•6-8 beets of different types (yellow,
purple, Chioggia and beetroot)
•olive oil
•freshly ground coarse salt & pepper
For the sauce:
•50 g boiled chestnuts
•50 g mushrooms
•½ onion
•15 g butter
•10 g flour
•dash of cognac or brandy
•200 ml veal or game gravy
•100 ml espresso
rosemary (strip the leaves off a stem
for later use) and press them into the
grooves along with half a clove of garlic.
Wash the potatoes and beets well.
2. Heat the Big Green Egg and Cast Iron
Grid to a temperature of 225°C. Place
the haunch of wild boar on the grid
and grill a nice diamond pattern into
the meat by rotating a quarter of a
turn and cook until golden brown on
the outside. Take the haunch out of
the EGG and lift the grid out using the
Cast Iron Grid Lifter. Position the Plate
11
Roasted venison
cutlets with
yellow beets and
sourdough
“In principle, meat cannot get more organic than this”
Rich history
Europe has numerous hunting areas,
one of which is located in the
German state of Bavaria. From ‘Berghof
Schwarzenberg’, the Lohmüller Gasthof in the village of Obermaiselstein
in the Oberallgäu region, father Klaus
and son Michael Lohmüller wave
the sceptre over the local, ancient
hunting domain. The friendly village
is located more than 1,000 metres
Setter – with its legs facing upwards –
on the ceramic inner ring and put the
grid back. Place the haunch in the
centre of the grid, with the potatoes
surrounding it and the beets on the
outside. The beets need more heat to
cook, which is the case at the edge
with this indirect method of preparation. Insert the probe thermometer
into the centre of the meat and lower
the temperature of the EGG to 150°C.
3. Cook the meat for approximately
1.5 hours until it reaches a core tem-
perature of 63°C. Set aside for half an
hour under silver paper. Check if the
potatoes and beets are done nicely.
Still too hard? Heat the EGG back up to
a temperature of 200°C so that they
can be served at the same time as the
haunch of wild boar.
4. For the sauce, finely chop the
chestnuts, slice the mushrooms and
chop up the onion and garlic you set
aside. Melt the butter in a saucepan
at a medium temperature and fry
the chestnuts, mushrooms, onion and
garlic. Once the ingredients begin to
colour stir in the flour and once the
mixture begins to bond stir in the
cognac or brandy and the veal or game
gravy. Keep stirring until the sauce
thickens and season with salt & pepper
and a shot of espresso.
5. Carve the haunch of wild boar into
nice slices, season with salt & pepper
and sprinkle with chopped rosemary
leaves. Cut the potatoes in half and the
beets into slices, place them around the
haunch and cover lavishly with sauce.
The night before:
Don’t discard the juices from the meat
if you’ve stored it a vacuum bag or if it
was frozen. You can use them later in
your preparations.
1. 
Cut the jugged hare meat into
2x2 cm cubes and season with salt
& pepper. Brush off the mushrooms
to clean them and cut them in half.
Peel and chop up the garlic, bruise the
juniper berries and finely chop the
rosemary. Toss the meat and the
mushrooms into a plastic or stainless
steel mixing bowl and pour in enough
beer to submerge the meat (set aside
the remaining beer). Add the garlic,
juniper berries, rosemary, wine vinegar,
bay leaf, cloves, Armagnac, a few drops
of Tabasco and 2 grams of pepper; stir
the mixture well and set it aside in the
fridge to marinate.
The morning after:
Allow the jugged hare meat to drain
off in a colander and capture the
marinade for later use. Cut the large
carrot into 2x2 cm cubes and the
onion into quarter rings.
3. Place the Cast Iron Dutch Oven on
the grid without its lid and close the
EGG. Wait until the bottom of the
oven gets very hot, toss in a tablespoon of olive oil and fry the pancetta
until it turns golden brown. Fry the
carrot and onion as well and add the
drained meat and mushrooms. Then
mix in the flour.
4. Take the Cast Iron Dutch Oven out
of the EGG and lift the grid out using
the Cast Iron Grid Lifter. Put the Plate
Setter in the EGG with its legs facing
upwards on the ceramic inner ring
and place the Cast Iron Dutch Oven
directly on top of the Plate Setter.
Then, one after the other, add the veal
Shortly before serving:
8. Heat the jugged hare in the Cast
Iron Dutch Oven to a temperature of
at least 60°C. In the meantime, heat
the Big Green Egg and Cast Iron Grid
to a temperature of 225°C. Sprinkle
salt onto the saddle of hare fillets and
grill them for a few minutes (medium
rare), making a nice diamond pattern
by rotating a quarter of a turn. Take
them out of the EGG, set aside under
silver paper and heat up the Spätzle.
9. Heat a dash of oil in the Paella
Grill Pan on the grid and warm up the
Spätzle while stirring regularly. Dish
up portions of Spätzle in the centre of
each plate. Carve the fillets into nice
slices, arrange them next to it and
season with salt. Dish up the jugged
hare on the other side of the plate and
enjoy!
12
No natural enemies
Klaus emphasises that hunting is not
an indulgence, but that it’s key to
maintaining a healthy population.
“Today’s infrastructure has driven the
game into the mountains.
“Not hunting
isn’t an
option!”
Because food is increasingly scarce
as a result of this migration, they
head off in search of alternatives like
devouring trees for example. Additionally, the animals have few – if any –
natural enemies, leading to a surplus
population in the absence of hunting.
To conserve the woods and different
wildlife species, not hunting isn’t
an option,” he explains. “Along with
Schmaltz with
apple and onion
On a cold winter’s day, this spread is
delicious on a slice of brown bread.
If desired cover with extra onion rings.
most of our colleagues, we also give
the animals extra food. If we were
to discontinue hunting and supplementing their diet, all the game in this
area would die out within roughly
a decade.”
Quota system
Several headcounts are held in the
course of the year to closely monitor
the game population. On this basis,
a quota is set for the number of animals
in the seasonal hunt. This quota differs
for each country and for each hunting
region. Michael: “Each year, we shoot
around 70 red deer; there are no limits
on wild boar at the moment. We also
hunt fox, roe deer, chamois, mountain
goat and (ibex) goat. Wherever possible,
the meat is used for consumption;
in principle, meat cannot get more
organic than this. What’s more, the
consumption of game hunted in the
wild is incredibly sustainable. The
animal populations have to be kept in
check and it would be a shame if the
meat went to waste.” And, it should be
noted, the hunters leave the processing
For around 500 grams
•2-3 onions
•1 large Granny Smith
•500 g cured and smoked hard fat
(pork)
•250 g goose, chicken or duck fat
•1 sprig of marjoram
•1 sprig of thyme
•salt & pepper
Accessories needed:
Grilled partridge
with sauerkraut,
Vitelotte potatoes
and blueberry
compote
For four people
•6 - 8 large Vitelotte potatoes
•500 g fresh wine sauerkraut
•1 tbsp goose or duck fat
•50 g pancetta, in cubes
•½ white onion
•¼ tsp turmeric
•250 ml German white wine
(Spätlese or Auslese)
•2 juniper berries
•13 bay leaves
•4 red-legged partridges
•4 slices of cured and smoked
hard fat (pork)
•freshly ground salt & pepper
•olive oil
•blueberry compote
Accessories needed:
1. Heat the Big Green Egg to a maximum temperature of 200°C. Wash the
Vitelotte potatoes and position them
around the side of the grid (above the
ceramic ring so that they don’t burn).
Bake the potatoes for 45 to 50 minutes
until done.
2. 
Wash the sauerkraut (optional,
the bitterness is delicious in combi
nation with the fatty ingredients) and
press out the liquid. Melt the goose
or duck fat in the Cast Iron Dutch
side of the equation to specialists. The
food is subsequently served to the
guests at Berghof for example, where
simple yet nourishing game dishes
feature on the daily menu. During
the weekly Hüttenabend – an evening
dominated by a host of specialities from
Allgäuer – there’s even live music in the
spirit of the house.
Care and education
Oven, add the pancetta and fry until
golden brown. Perhaps do this inside
on the stove so that all the ingredients are ready together. Finely chop
the onion and add it along with the
For 7.5 decilitres
•1 lemon
•6 cloves
•2 star anise
•½ l white wine (demi-sec or dry)
•200 ml apple juice
•1 tsp ginger powder (djahé)
•75 g white (candy) sugar
•50 ml orange liqueur
Wild game from close up
Because of the policy on game conservation, visitors and guests staying at
Berghof Schwarzenberg in the winter
months witness a rare spectacle as
dusk approaches. The animals are fed
at the Berghof itself. If they can’t find
sufficient food in the wild, the deer
emerge from the woods, converging on
the Berghof. An overwhelming daily
scene, attracting 60 to 100 animals
and quite a few tourists. This offers
visitors a unique opportunity to see
wild game from close up with their
own eyes.
1. Peel and chop up the onion. Peel the
apple, cut it into quarters and remove
the core. Cut the fruit and pork fat into
cubes. Strips the herb leaves and chop
finely.
2. Heat the Big Green Egg to a temperature of 150°C. Place the Cast Iron
Dutch Oven on the grid and melt the
blocks of pork fat together with the
goose, chicken or duck fat. Once this
begins to colour, add the onion and fry
until golden brown.
3. Take the Cast Iron Dutch Oven off
the grid, add the apple cubes and
herbs and season with salt & pepper.
Transfer the mixture into a nice clean
pot and set aside to cool.
White Glühwein
1. Heat the Big Green Egg to a tem
perature of 150°C. Scrub the lemon
clean under hot running water, cut it in
half and press the cloves and star anise
into its surface.
2. Pour the wine and apple juice into
the Cast Iron Dutch Oven, add the
lemon, ginger powder and sugar and
bring to the boil. Add the orange liqueur
and allow it to steep gently for around
20 minutes.
3. Pour the Glühwein from the Cast Iron
Dutch Oven into nice tea glasses and
serve hot.
13
Handy Big Green EGG
accessories
The Big Green Egg differentiates itself on the basis of the endless
possibilities it offers and the superb quality of the EGGs themselves.
The broad range of handy accessories is equally unique. BGE enthusiasts
can currently choose from a range of 130 different accessories. In addition
to several basic tools, the range includes numerous handy accessories,
vastly expanding the world of culinary possibilities offered by the Big Green
Egg. The selection of accessories outlined below should give you an idea of
the quality and functional aspects of the extensive range.
Accessories needed:
Recommended
wines for game
But for the Lohmüller family, it’s more than just running the Berghof,
hunting game in the area and supplementing the animals’ natural diet.
At the associated Alpine Game Reserve they also take care of wounded
animals found in the wild. “In principle, they’re set free again once they’ve
recovered. Only if they become so tame that they would be unable to fend for
themselves, do we make an exception and allow them to stay in the reserve,”
says Klaus. “But we don’t only take care of the same species of game we hunt
in the reserve,” his son Michael adds.
“Visitors can see all kinds of woodland creatures including deer and eagles,
pigs, owls, ferrets and badgers. This provides you with a good impression
of the wild animals that inhabit the region. In this way, the game reserve
plays a role in terms of both care and education. The small entrance fee paid
by the visitors is solely intended for feeding and caring for the animals,”
concludes Michael.
turmeric. Fry the sauerkraut as well
until nicely done. Quench with white
wine, add the juniper berries, one bay
leaf, season with salt and pepper, and
stew for around 30 minutes.
A few suggestions,
for each type of game
and preparation
method.
Source: www.wildplaza.com
Wild boar
Now the muscles emerge from
the bottle: Châteauneuf-du-Pape,
Gigondas, Barolo, Amarone,
Douro (Portugal), Californian
Zinfandel, Tinta Baroccca (South
Africa), Toro (Spain). But if the
boar has been prepared to perfection, and your budget is sufficient,
you could switch to a grand cru
from Margeaux, Saint-Emilion
or Saint Julien, not to mention
the heavyweight Bourgognes
Gevrey-Chambertin, Pommard
or Corton.
With game ragout or stew, or
jugged game opt for Shiraz from
Australia, Malbec from Argentina,
Grilled fillet
with crystallised
drumstick
Would you like to make a more exclusive version of this dish? Don’t serve the
partridge whole, but as a grilled fillet
with crystallised drumstick.
Red deer
Red deer meat has a slightly stronger
flavour than roe deer and we
therefore look for combinations with
‘warmer’, more flavoursome wines.
Examples here include Barolo and
Barbaresco from Italy, wines
produced from the Nebbiolo grape.
Chianti Classico and Vino Nobile di
Montepulciano are also eligible. And
a notch higher: Madiran or Malbec.
Good candidates here include a
range of red Bourgognes and wines
from the Merlot grape from Chile,
New Zealand or South Africa.
Hare
A good selection of red wines fit
perfectly with a delicious, gentle pink
saddle of hare fillet. Examples here
include Beaujolais cru, Bourgogne of
the Côte de Beaune variety, a Douro
from Portugal, Zinfandel from
California and wines produced from
the Pinot Noir grape from New
Zealand, to name but a few. If the
dish includes fruit in the form of
berries or apple, Beaujolais Villages
would be a good choice. With jugged
hare, the recommended wine choice
would be more robust: Malbec from
Argentina, Côtes du Rhône, Fitou
from the Pyrenees, Châteauneuf-duPape, Rioja Reserva, Vino Nobile di
Montepulciano or other full-bodied
Italians: Nebbiolo or Primitivo.
3. Using kitchen string, tie a slice of
pork fat to the breast of each partridge
and rub olive oil into each of them and
season with salt & pepper. Grill the
partridges on the grid of the Big Green
Egg while turning for around 5 to 10
minutes. Divide the remaining bay
leaves in groups of four overlapping
pieces, as close to the side of the grid
as possible. Then place the partridges
on top of the beds (this lends
flavour and stops the undersides from
burning). Insert the probe thermo
meter into one of the partridges and
roast them for around 20 to 25 minutes
until reaching a temperature of 67°C.
4. Dish up a partridge onto each plate,
along with the halved Vitelotte potatoes and stewed sauerkraut and garnish with blueberry compote.
Variation tip
Gigondas, Châteauneuf-du-Pape,
Nebbiolo, Zinfandel or Cabernet
Sauvignon.
Preparation in advance:
Split the partridges in fillets and drumsticks (or ask the poulterer to do so).
Rub salt & pepper into the drumsticks.
In the morning or night before, melt a
sizeable amount of goose fat in the
Cast Iron Dutch Oven, add rosemary, bay
leaves and juniper berries and allow to
crystallise for around 1.5 hours. Be sure to
keep the temperature just below 100°C.
The drumsticks are properly cooked if
the meat comes off the bone easily. Take
the drumsticks out of the fat and allow
to drip off. Set them aside in the fridge
until needed for preparation.
Preparations:
Rub salt & pepper into the fillets and
grill them on both sides until golden
brown once the potatoes are almost
ready. Take the crystallised drumsticks out the fridge and heat them
on the grid.
Partridge
With partridge, the recommended
choice would be a full white wine
such as a Chardonnay from Australia
or California. But a nice white
Bourgogne would certainly
do the trick too. Lighter red Bourgognes including Volnay and
Pommard cannot be ruled out.
If you’re preparing wild grey
partridges, make your table shine
with a nice red Bordeaux or Bourgogne. Examples here include
Pauillac and Margaux (Bordeaux) or
Aloxe-Corton, Gevrey-Chambertin or
Beaune (Bourgogne). But you could
select a good quality South African
Pinotage, Australian Shiraz or
Chilean Cabernet Sauvignon to
complement the subtle delicious
flavours of this game dish.
Cast Iron Dutch Oven
The Cast Iron Dutch Oven stewing pot is ideal for preparing all one-pot dishes
like casseroles, mashes, soups or simply delectable pieces of braised meat.
The Cast Iron Dutch Oven is suitable for boiling, simmering and roasting.
Plate Setter
The ceramic Plate Setter works as a heat shield, protecting the food from
coming into direct contact with the heat source. In effect, the indirect heat
creates an oven. This provides an ideal means to prepare all oven dishes and
cook delicate ingredients. It also enables low-temperature cooking and can
be used in combination with the Cast Iron Dutch Oven. The Plate Setter can be
combined with the Flat Baking Stone for baking the most delicious bread and
pizzas with an authentic crispy base.
Cast Iron Grid
The Cast Iron Grid provides the characteristic grilled flavour as well as the
authentic grill marks on your meat or poultry.
Cast Iron Grid Lifter
Securing the Cast Iron Grid Lifter by rotating it a quarter of
a turn enables you to quickly and easily put the Cast Iron
Grid into the Big Green Egg and take it out again. The handle
provides good grip and will protect your hand when the
going gets hot.
Paella Grill Pan
This handy, stainless steel paella grill pan can be used to prepare traditional
Spanish paella in your EGG; it can also be used to make many other dishes.
Examples here include rice, pasta and stir-fried vegetables, along with curries,
ratatouille and fried potatoes.
14
CHEF
MEETS
CHEF
Grilled red mullet
with carrot,
spring onion and
fresh herb salad
For two people
•4 red mullet fillets, with skin
•1 carrot
•1 spring onion
•fresh coriander leaves
•fresh chervil leaves
•juice from 1 lime
•olive oil
•salt & white pepper
Accessories needed:
•Cast Iron Grid
Up for a mouth-watering culinary jam session? Invite a fellow cooking enthusiast, get hold of all the right fresh ingredients
and fire up your Big Green Egg. An afternoon of cooking together is sure to deliver plenty of surprisingly tasty dishes and you’re
bound to learn a lot from one another along the way. Dutch Chef de Cuisine Leonard Elenbaas of ‘Pure Passie’ and Slovene chef
Bine Volčič of ‘Kitch ’n’ Art’ paved the way. They get to the source of the ingredients, demonstrating and providing a taste of how
simple it is to prepare exceptionally delicious dishes using genuinely pure products; of course, prepared in the Big Green Egg to
create the characteristically subtle flavours that make such dishes so unique.
Grilled tuna
with icicles
For four people
•4 (100 g) white tuna fillets (Albacore)
•8 radish icicles
•2 sprigs of coriander
•4 tbsp olive oil
•salt & pepper
Accessories needed:
•Cast Iron Grid
Grid to a temperature of 250°C.
Douse the tuna fillets in olive oil and
grill both sides for exactly 30 seconds.
2. Take the tuna off the grill and set
the fillets aside for a few minutes.
In the meantime, peel and cut the
radish icicles in half, cut the coriander
into narrow strips and prepare with
olive oil and salt & pepper.
3. Cut the tuna into nice slices, season
with salt & pepper and serve on
the plates. Garnish with icicles and
coriander, and drizzle an extra spot
of olive oil over the dish.
Grid to a temperature of 250°C. In the
meantime, use a mandoline to cut the
carrot julienne, slice the spring onion
into small ringlets and finely chop the
herbs. Mix the ingredients and season
the salad to taste with the lime juice,
olive oil and salt & pepper.
2. Sprinkle salt & pepper onto the red
mullet fillets, add a dash of olive oil
and grill on the skin side in the Big
Green Egg. Dish up two red mullet
fillets on each plate and garnish with
salad.
Pigs’ cheek
stew
For four people
•1.5 kg pigs’ cheeks
•400 g celery root
•400 g winter carrot
•400 g onion
•6 sprigs of rosemary
•6 sprigs of thyme
•1 dl olive oil
•1 l red wine
•1 l water
•corn starch
•salt & pepper
•coarse-grain farmers’ bread
(see biggreenegg.eu for recipe)
Accessories needed:
•Cast Iron Grid
Place the Cast Iron Dutch Oven with
out its lid directly onto the grid
so that it warms up nicely. In the
meantime, cut up the celery root and
winter carrot into cubes and the
onion into half rings. Coarsely chop
the rosemary and thyme.
2. Heat the olive oil in the Cast Iron
Dutch Oven and give the pigs’ cheeks a
roasting on all sides. Add the vegetables and herbs; roast them as well and
then quench with red wine and water.
Close the lid of the EGG (not the Cast
Iron Dutch Oven’s lid) and allow it to
stew for around four hours until the
pigs’ cheeks are done. Check every
so often if there’s enough liquid
in the Cast Iron Dutch Oven and, if
necessary, add extra water.
3. If you like, bind the stew with a
corn flour solution and season with
salt & pepper.
Serve the stew with coarse-grain
farmers’ bread.
Grilled venison with
mashed pumpkin,
‘štruklji’ and ‘tepka’
sauce
For this dish, Bine used dried Slovene
‘tepka’ pears, a small sweet pear grown
in Slovenia since the 18th century.
If you can’t get hold of them, you can use
unpeeled dried pears.
For two people
•300 g venison fillet, single piece
•salt & white pepper
•Affilla Cress, optional
For the ‘štruklji’:
•250 g cottage cheese
•100 g cream
•2 eggs
•2 pieces of filo pastry
•sunflower oil for deep frying
For the mash:
•200 g pumpkin, first remove seeds
and peel
•50 g butter
For the sauce:
•300 ml game stock
•5 dried (‘tepka’) pears
Accessories needed:
•Hickory Wood Chips
•Plate Setter
•Cast Iron Grid
15
1.Prepare the ‘štruklji’. Soak a handful
of Hickory Wood Chips in cold water for
half an hour. Heat the Big Green Egg to a
temperature of 50°C. Sprinkle the soaked
Hickory Wood Chips over the glowing
coals, position the Plate Setter, and place
a saucepan with the cottage cheese on
top. Smoke the cheese for around seven
minutes, take it out of the Big Green Egg
and stir in the cream and eggs. Season to
taste with salt & white pepper. Grease
a piece of silver paper bigger than the
filo pastry. Lay a double layer of filo
pastry and cover it with a 4-mm layer
of cottage cheese mixture. Roll tightly
and evenly and pack well into silver
paper. Bring a large pot filled with water
to the boil and cook the ‘štruklji’ for
around half an hour before setting aside.
2. In the meantime, take the Plate Setter
out of the EGG, place the Cast Iron Grid
and raise the temperature to 200°C. For
the mash, cut the pumpkin into cubes
and season with salt & white pepper.
Wrap in silver paper and grill until done
in around 25 minutes. Rub the cooked
pumpkin through a pointed sieve and
stir in the butter to produce a nice
smooth mash. In the meantime, for the
sauce, cut the dried pear into pieces.
Bring the game stock with the pieces of
pear to the boil and reduce until the
sauce thickens. Grind through a sieve
and season with salt & pepper.
3. Grill the venison on all sides in around
six minutes on the grid and set aside
under silver paper for four minutes. In
the meantime, cut the ‘štruklji’ in 3 to
4 cm pieces and fry them until golden
brown in sunflower oil. If necessary,
heat the pumpkin mash and sauce.
4. Cut the venison into nice slices. Create
a strip of pumpkin mash on each plate
and place the venison and the ‘štruklji’
on top. Plate the sauce in a line and
garnish with Affilla Cress if desired.
Leonard Elenbaas
Although Leonard Elenbaas is something of a late developer in the field
of professional cooking, he now
appears to be catching up at breakneck
speed. Once with the Marine Corps,
Leonard started his culinary career on
Curaçao. After serving for nine years,
defence cutbacks prompted his career
initiative. The SPE certified chef
decided to stay on the Caribbean
island, began working in the kitchen
and developed a taste for cooking.
“Once I returned to the Netherlands,
I began training as a chef specialising
in classical French cuisine,” says
Leonard. “To broaden my experience, I worked at various restaurants, including
some with Michelin stars.” He opened his own restaurant in 2009: ‘Pure Passie’ in
’s Gravenzande, a name that stands for the love of pure products and a passion
for delicious food and beverages. Over and above quality and sustainability, the
restaurant has a flair for flavour. “Wherever possible, we source our ingredients
from local farmers and growers to make sure that we use tasty, fresh products.
When I was first introduced to the Big Green Egg six months after opening, I
knew immediately that it belonged in my kitchen. Offering incredible versatility
when it comes to preparing all kinds of dishes, this ceramic cooker is in a class
of its own. What’s more, the ingredients and dishes emerge boasting subtle
flavours. You can taste the difference, even if the ingredients are only cooked in
the EGG for a few minutes,” Leonard adds.
Having fully mastered the art of cooking in the Big Green Egg, the enthusiastic
chef regularly provides demonstrations for consumers, his Dutch colleagues,
cooking squads from well-known restaurants including the likes of Noma or
Arzak, and talented young students at the Cas Spijkers Academy.
Bine Volčič
Slovene chef Bine Volčič can certainly
be referred to as a culinary jack-of-alltrades. He is the creative mind behind
Kitch ’n’ Art, a studio for culinary arts,
and the star of the Slovene cooking
show ‘A Restaurant Seeking Chef’.
Bine’s passion for cooking came to the
fore at a young age and he could often
be found in his mother’s kitchen as a
child. After studying catering and
gaining seven years’ experience
working in the industry, the young
chef decided to specialise further in
France at the legendary cooking school
‘Le Cordon Bleu’. After working under
great chefs such as Alain Passard and
Jean-Pierre Vigato, Bine returned to his roots. “I combine the knowledge I
picked up in France with traditional Slovene cuisine. I love fusion – new
techniques and fresh seasonal products can produce surprisingly delicious
combinations. By reading and travelling a lot, I continue to gain inspiration;
shared with my right-hand man Branko Horevat, this always produces
something exceptional. I continually aim to surprise my guests, with
unexpected yet authentic flavours”, says the talented chef.
“As far as that’s concerned the Big Green Egg fits in perfectly. In my quest for
new techniques, I was pleasantly surprised. A new world full of culinary
inspiration opened up for me. The ‘Large’ in the kitchen is used daily, especially
to cook and smoke vegetables; but the options are endless. I see it as a
challenge to discover them step by step. In a world, the unique flavour you
can create is amazing!”
16
Mushroom tips
Taste
the
winter
In winter, your Big Green Egg should
not stand idle in the garden shed or
under its cover. Even during this season,
there are so many delicious ingredients
and dishes that stand to gain just that
extra bit of flavour by being prepared in
the EGG.
Would you like to get a tasty, inspirational
three-course menu in your mailbox
each month? Register for the ‘Menu of
the Month’ at biggreenegg.eu
Shopping list for four people
Wild boar roulade filled with chestnuts and
mushrooms, coated in coffee-chestnut sauce
and complimented with Spätzle
Kaiserschmarrn
Autumn is the season for picking wild mushrooms; a flavour-filled, versatile
ingredient. You can serve them with a filling as a snack, add them to a dish
or sauce or simply use them as a tasty garnish. Fancy a few grilled mushrooms?
You can use the Cast Iron Griddle Half Moon or Half Moon Perforated Grid.
But, because it’s important to prepare mushrooms correctly, here are some
handy tips:
Accessories needed:
•Cedar Grilling Planks
•Plate Setter
•Cast Iron Grid
•Paella Grill Pan
•Instant Read Digital Thermometer
Trout off the plank with smoked potatoes and
fresh herbs
17
Starter:
•6 potatoes, floury
•4 fresh trout, cleaned
•3 lemons
•1 red onion
•200 ml crème fraîche
•¼ bunch of parsley
•¼ bunch of chives
•olive oil
•salt & pepper
Main course:
•100 g boiled chestnuts
•100 g mushrooms
•½ onion
•4 cloves of garlic
•20 g butter
•1 kg wild boar, shoulder cut
•1 bunch of thyme
•10 g flour
•dash of cognac or brandy
•200 ml veal or game gravy
•100 ml espresso
For the Spätzle:
•500 g flour
•6 eggs
•200 ml water, approx.
•salt
•vegetable oil
•1 pear
•300 ml apple juice
•cranberry compote
•freshly ground salt & pepper
Dessert:
•30 g raisons
•2 tbsp rum
•4 eggs
•30 g sugar
•core of ½ vanilla pod
•375 ml milk
•125 g flour
•40 g butter
•salt
Serve with:
•icing sugar
•blueberry jam
Preparation in advance: trout
Peel and cut the potatoes in half. Put
them in a pot with lightly salted water.
Cut the lemons into sections, finely
chop the onion and parsley, and finely
cut the chives. Baste both sides of
each trout with olive oil, season with
salt & pepper and stuff them with
sections of lemon. Mix the onion into
the crème fraîche, divide this onto
each of the plates and sprinkle with
half the chopped chives. Cover and set
aside the trout, the plates with crème
fraîche and the parsley, along with the
remaining chives, in the fridge until
needed. Soak the Cedar Grilling Planks
for 30 minutes in water.
wild boar roulade
For the roulade and the sauce,
finely chop the chestnuts, slice the
mushrooms and chop up the onion
and garlic. Melt the butter in a saucepan at a medium temperature and fry
the chestnuts, mushrooms, onion and
garlic and set aside to cool.
For the Spätzle, mix the flour, eggs
and a pinch of salt. Beat in water as
needed to achieve a smooth, compact
yet light batter.
Bring a large pot of lightly salted water
with a dash of olive oil to the boil
and - above the pot - press the batter
through a Spätzle sieve or (potato)
masher. Boil until cooked for around
two minutes, rinse with cold water
and allow to drain. Set aside in the
fridge until needed for preparation.
Slice the wild boar shoulder cut
halfway through and fold open.
Spread half the fried ingredients over
the opened shoulder cut (save the remaining ingredients for the sauce).
Strip the thyme and sprinkle the
leaves over the filling and season
with salt & pepper. Roll the meat up
into a roulade and bind with kitchen
string. Set aside in the fridge until
needed for preparation.
Kaiserschmarrn
Toss the raisins and rum into a bowl
and let them steep for half an hour.
Separate the eggs. Beat the egg yolks
with three quarters of the sugar, the
vanilla core and a pinch of salt to
produce a smooth yet light mixture.
Beat the milk in, gradually adding the
flour. Drain the raisons and mix them
into the batter using a spatula. Set the
egg whites aside for later preparation.
Preparations 1: wild boar roulade
Heat the Big Green Egg to a temperature of 120°C with the Plate Setter
(legs facing upwards), a drip tray on
the Plate Setter and the Cast Iron Grid.
Place the roulade on the grid of the
preheated EGG and insert a probe
thermometer into the roast. Allow
to cook for around two hours until a
core temperature of 60°C has been
reached. Take the roulade out of the
Big Green Egg. Lift the grid using
the Cast Iron Grid Lifter, remove the
drip tray and the Plate Setter and
Cast Iron Griddle Half Moon
This particularly functional cast iron griddle is multifunctional, with both a
ridged and a smooth side. The smooth side is ideal for frying crêpes, blinis or
eggs, while the ridged side is perfect for making toasted sandwiches or grilling
delicate fish fillets. Because the Cast Iron Griddle Half Moon only takes up half
the grid, you can prepare other ingredients at the same time.
put the Cast Iron Grid back into the
EGG. Heat the EGG to a temperature
of 220°C.
Place the roulade on the Cast Iron Grid
and grill a nice pattern onto the meat.
Then remove it from the Big Green Egg
and keep heated in a preheated oven
at a temperature of 50°C while you
complete preparations for the starter.
Preparations: trout
For the trout, boil the potatoes for
around 20 minutes until cooked. Place
a stuffed trout on each of the soaked
Cedar Grilling Planks and, once the
potatoes have been cooking for around
15 minutes, place them on the grid in
the EGG. Drain the potatoes and let
them cool for around 5 to 10 minutes.
Cook the trout for around 15 to 20
minutes until the dorsal fins fall off or
a core temperature of 50°C is reached.
Serve the trout and potatoes on the
plates, season with salt and sprinkle
with the remaining herbs. Serve the
crème fraîche at the same time as
a sauce.
Preparations 2: wild boar roulade
Once your guests have enjoyed their
starters, take the roulade out of the
oven and wrap it in silver paper. Peel
the pear and cut it lengthwise into
quarters. Heat for several minutes in
the apple juice in a saucepan at a
medium temperature. Be sure not to
allow the juice to boil. The pear must
be soft, while still retaining its form.
Heat the saucepan with the remaining
fried ingredients at a low temperature.
Stir in the flour and once it begins to
bond add the cognac or brandy and
veal or game gravy. Bring the sauce to
taste with salt & pepper, and then stir
in the espresso. Heat a dash of oil in
the Paella Grill Pan on the Cast Iron
Grid and warm up the Spätzle.
Serve the Spätzle along with a quarter
of a pear on each plate and drizzle
with cranberry compote. Carve the
roulade into nice slices, place each
portion on the prepared plates and
sprinkle with freshly ground pepper
and coarsely ground sea salt. Ladle the
sauce onto each serving and enjoy.
Lower the temperature of the EGG to
180°C and wash the Paella Grill Pan to
prepare the Kaiserschmarrn.
Preparations: Kaiserschmarrn
Take the batter for the Kaiserschmarrn
out of the fridge and, in a second bowl,
beat the egg whites you set aside with
the remaining sugar until the mixture
stiffens. Mix this carefully through the
batter using a spatula.
Place the Paella Grill Pan on the grid in
the EGG and heat the butter. Pour the
batter (a healthy layer) into the pan
and fry until the underside is golden
brown. Turn the ‘pancake’ and fry the
other side until it too turns golden
brown. Lay the pancake on a cutting
board and cut it into pieces. Toss the
pieces back into the pan and sprinkle
with icing sugar. Serve with a small
dash of blueberry jam.
• Picked the mushrooms yourself?
Always ask an expert to check if
they’re edible.
• Off the shelf, mushrooms must
be fresh and dry.
• Broadly speaking, you can use
mushrooms within three days
of purchase, although the fresher
they are the better.
• Do not place them next to strong
smelling ingredients such as
onions, leeks or garlic. They readily
absorb (unintended) smells.
• Don’t store them next to tomatoes
or (citrus) fruit; they give off
ethylene, which accelerates the
breakdown of fungus.
• Store mushrooms in the fridge in
BGE Premium Organic Lump Charcoal
Using premium lump charcoal is very important for the flavour of the products
you prepare and to make sure you reach and maintain the desired temperature.
Big Green Egg charcoal consists of a perfect blend of 80% oak and 20% hickory.
The large chunks of charcoal burn for ages and produce very little ash.
the packaging they came in or in
a paper bag – never airtight
because they need to ‘breathe’.
• Do not wash mushrooms in water
but brush them off carefully
using a brush or slightly damp
cloth. Mushrooms absorb
moisture quickly, compromising
their unique flavour.
Mushrooms as medicine
Charcoal Starters
Depending on the size of your EGG, you only need one or two starter blocks to
fire up the charcoal in the Big Green Egg. These natural starter blocks do not
contain any chemicals and do not give off an unpleasant smell or taste.
Mushrooms exist as humus tag-alongs growing on any dead organic matter, as parasites or in symbiosis with plants
of a higher order. In nature, organisms that grow in humus play an especially important role in breaking down
organic matter. Parasitic mushrooms can cause enormous damage because they live on dead parts of trees. In cases
where mushrooms live symbiotically with certain types of trees, they extract substances from the host and in
exchange the mushrooms support the tree with minerals. These trees grow faster than trees without mushrooms
and are more resistant to disease as well.
Picking mushrooms for consumption is a tricky business. We must be very familiar with the characteristics so as
not to pick the poisonous ones. Collectors must be properly trained and restrict their search – at least initially –
to the ‘safe’ types. Because mushrooms also play such a pivotal role in nature it is vital to conserve the flora.
Always leave the other types intact and only eat mushrooms that have been properly analysed. Check them
one by one to avoid any switching with other types. Many edible mushrooms are slightly poisonous when raw.
And alcohol has to be avoided when eating certain types. When in doubt, do not eat them!
Wooden Grilling Planks
Wooden Grilling Planks infuse ingredients like meat and fish with extra flavour
and aroma. Place the ingredients on the (water-soaked) plank on the grill.
Soaking the planks in water ensures that they smoulder, producing the best
smoked flavour. For different flavours, you can purchase Wooden Grilling Planks
made from different types of wood including Cedar, Alder, Maple and Oak.
However, the edible varieties are extremely healthy. They contain loads of essential nutrients and are low in calories
and fat. In addition to a large number of minerals, they also contain essential sugars. These sugars act as building
blocks in all the cells of the body. They are also important because they interact, forming part certain hormones and
neurotransmitters. Mushrooms have always been seen as a source of food and medicine. The most well-know of
them include the oyster mushroom, the shiitake and the almond mushroom. These properties also relate to the
sugar molecules. In short, it’s very healthy to eat mushrooms regularly because they contain nourishing nutrients,
few calories and serve to prevent a number of illnesses.
In the 1970s, Johannes Mario Simmel wrote a book entitled ‘Het kan niet altijd kaviaar zijn’ (It can’t always be
caviar). The main character in the book always used to dream up good ideas when cooking. One of his recipes was
a vegetarian mushroom pâté, one of our absolute favourites. We usually combine it with a mustard cream sauce
and a few fried chanterelles flambéed with calvados (apple brandy). Add to this a few sugar snaps and cloves of
garlic, done slowly in the Big Green Egg with oil and garden herbs. Coconut cream serves as a good substitute for
dairy cream. As healthy as it gets!
Hans van Montfort (doctor) and Yvonne Coolen (gestalt therapist and awareness trainer)
Instant Read Digital Thermometer
This handy digital thermometer can be used to quickly read the exact core
temperature of the meat, fish or poultry you are cooking. This enables you to
simply and safely ensure the food is cooked properly. Insert the stainless steel
probe into the centre of the product and you will be able to read the core
temperature at a glance on the large LCD display. The Instant Read Digital
Thermometer has a range of up to 232°C and switches off automatically after
being idle for five minutes.
18
Easy Meals
Not only is the Big Green Egg ideal for preparing elaborate
meals, it lends itself perfectly for easy meals too. Fire up your
EGG, make a few preparations in advance and in practically
no time at all, you will have conjured up a delicious meal.
These sumptuous one-pot dishes are relatively easy and quick
to prepare and therefore ideal for busy days during the week!
Boeuf Bourguignon with
tasty new potatoes
Mussels with French bread
and herb butter
For four people
For four people
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800 g round steak
100 g bacon (1 rasher)
½ large carrot
¼ celery root
½ leek
200 g mushrooms
1 large onion
1 red pepper
3 cloves of garlic
1 bay leaf
2 dl red wine
5 dl meat stock or demi-glace
8 new potatoes
2 sprigs of parsley
2 tbsp vegetable oil
3 kg fresh mussels
¼ large carrot
¼ celery root
½ onion
½ leek
2 celery shafts
1/3 chili pepper
2 cloves of garlic
leaves from 2 sprigs of thyme
leaves from 1 sprig of rosemary
½ dl sunflower oil
1 dl white wine
½ bunch of parsley
1 French bread
herb butter
Accessories needed:
• Cast Iron Grid
• Cast Iron Dutch Oven
Accessories needed:
• Cast Iron Grid
• Paella Grill Pan
1. Heat the Big Green Egg to a temperature of
200°C and place the Cast Iron Grid on the grid. In
the meantime, cut the steak into strips and the
bacon into blocks. Peel the carrot and celery root
and cut them into 1x1 cm cubes. Cut the leek into
rings and mushrooms into quarters. Peel the onion, cut the peppers in half and remove the stem
and seeds, and cut them into large chunks. Peel
and finely chop the garlic.
2. Place the Cast Iron Dutch Oven on the grid of
the EGG, heat the oil in it and briefly fry the onion
and garlic. Add the bacon, carrot, celery root, leek,
mushrooms, peppers and bay leaf while heating
evenly, and then finally add the strips of steak.
Roast the ingredients while quenching with red
wine. Pour in the vegetable stock, put the lid on
the Cast Iron Dutch Oven and close the EGG. Allow
to stew for 20 minutes.
3. In the meantime, peel the potatoes, boil them in
lightly salted water until cooked and drain them.
Finely chop the parsley. Sprinkle parsley onto the
potatoes and serve with the Boeuf Bourguignon.
200°C and place the Cast Iron Grid on the grid. In
the meantime, check that there are no broken or
open mussel shells and rinse the good ones off
properly under cold running water. Peel the carrot, celery root and onion and cut these vegetables along with the leek and celery into small
cubes. Cut the chili pepper into thin ringlets, peel
and finally chop the garlic, along with the thyme
and rosemary. Finely chop the parsley too.
2. Place the Paella Grill Pan on the grid of the
EGG, heat the oil and briefly fry the carrot, celery
root, onion, leek and celery. Toss in the chili
pepper, garlic, thyme and rosemary. Then add the
mussels. Pour in the white wine, stir the dish and
close the lid of the EGG. Leave to cook for around
five minutes until the shells open.
3. Take the Paella Grill Pan off the grid and
sprinkle the chopped parsley on top. To pick up a
delicious grilled flavour, briefly lay the French
bread down on the grid of the EGG. Serve the
mussels with the French bread and herb butter.
Turkey pie with Guinness
Preferably prepare the filling and the dough the day before.
For four people
For the dough:
• 1 kg flour
• 20 g salt
• 60 g sugar
• 500 g butter, at room temperature
• 4 eggs
• 1 dl cold water
For the filling:
• 1 kg turkey fillet
• 1 yellow pepper
• 1 red pepper
• ¼ large carrot
• ½ leek
• 100 g mushrooms
• 2 onions
• 2 tbsp vegetable oil
• ½ tbsp Madras curry powder
• 40 g flour
• 1 bottle Guinness beer
Along with:
• butter and flour to grease and sprinkle
• 1 egg yolk
Accessories needed:
• Plate Setter
• Stainless Steel Grid
• Deep Dish Pizza Stone
1. First make the dough: mix the flour and salt
together in a mixing bowl. Add the butter, eggs
and water and knead the mixture until it forms
dough. Do not knead for too long; this prevents
gluten from developing. Divide the dough into
two parts (approx. 3/5 and 2/5 of the dough),
wrap them well in cling wrap and set aside in
the fridge.
19
2. For the filling, cut the turkey fillet into 1x1 cm
chunks. Cut the peppers in half and remove
the stem and seeds and peel the large carrot.
Cut both veggies into 1x1 cm cubes. Cut the leek
into rings of 1 cm thick and halve the mushrooms.
Peel and finely chop the onion and heat the oil
in a large frying pan.
Gently fry the onion until golden brown. Add
the turkey chunks, peppers, carrot, leek and
mushrooms and fry them too. Stir in the curry
powder and flour and quench with beer. Simmer
gently until bonded and season with salt &
pepper. Allow the filling to cool, cover it and set it
aside in the fridge.
150°C and position the Plate Setter and Stainless
Steel Grid. Grease the Deep Dish Pizza Stone with
butter and sprinkle with flour. Sprinkle flour onto
a board and roll both portions of dough out into
4-mm thick pieces.
The one piece of dough must be big enough to
cover a dish easily; the other piece will be used
for the top of the pie and must be a little bigger
than the form. Using a rolling pin, cover the dish
with the larger piece of dough. Allow the dough
to hang slightly over the rim and press it down
well into the dish.
4. Fill the form with the ingredients up to the rim.
Mix a little flour with the egg yolk and coat the
edge of the pie with the mixture. Using a rolling
pin, lay the dough lid on top of the pie, press the
edges down gently and fold the outer edges back
towards the centre.
5. Poke a small round hole in the middle of the pie
and insert a small ‘chimney’ made of silver paper
to allow the steam to escape. Place the pie on the
grid of the Big Green Egg and bake it for around
half an hour.
Monthly inspiration
To continue inspiring you, Big Green Egg develops sumptuous three-course menus twelve times a year.
The beautiful photographs and recipes clearly illustrate how you can prepare a complete menu each
month of the year using your EGG.
The start of each season is celebrated with a season’s special created by Ralph de Kok, Dutch BBQ Champion for 2010, owner of the
Barbecue Palace and acclaimed EGG specialist. Along with inspirational recipes, the seasonal menus also contain useful tips and
interesting product information. SVH master chef Michel Lambermon and executive chef Arjen Rector are responsible for the menus
created for the months in between. Through their company, ‘To Amuse’ they also offer Big Green Egg workshops.
Would you like to get the Menu of the Month in your mailbox each month? Register at biggreenegg.eu
Oriental butternut soup with farmers’ bread
For four people
•
•
•
•
•
•
•
•
•
•
3 butternut squash
1/3 chili pepper
20 g fresh ginger
1 dl ginger syrup
5 dl unsweetened cream
7 dl poultry stock
2 dl coconut milk
4 sprigs of coriander
1 farmers’ whole-wheat bread
salted butter
Accessories needed:
• Cast Iron Grid
• Cast Iron Griddle Half Moon
• Cast Iron Dutch Oven
200°C and place the Cast Iron Grid and the Cast
Iron Griddle Half Moon on the grid with the
ridged side facing upwards. Peel and cut the butternuts in half and remove the seeds. Cut the
butternut into slices of 1 cm thick. Cut the chili
pepper into thin ringlets, cut the ginger skin off
and slice thinly.
2. Grill the butternut slices on both sides on the
Cast Iron Griddle Half Moon and put them inside
the Cast Iron Dutch Oven. Take the Cast Iron Griddle Half Moon off the grid and place the Cast Iron
Dutch Oven on the grid. Pour in the ginger syrup
and allow it to briefly caramelise. Add the chili
pepper, ginger, cream, stock and coconut milk,
put the lid onto the Cast Iron Dutch Oven and
close the EGG. Allow the soup to cook gently for
around half an hour until the butternut is done.
In the meantime, finely chop the coriander.
3. Make the soup smooth using a hand blender or
kitchen blender and season with salt & pepper.
Serve in soup bowls, topped off with the finely
chopped coriander, along with the bread and
butter.
We hope you’ll enjoy all the colourful recipes shown
in this edition of Enjoy! Where the focus now lies
on tasty dishes for autumn and winter, the next Enjoy!
will be brimming with scores of summer delights.
We’ll keep you inspired all year round…
Next time in Enjoy!
Seasonal menus Taste the spring & summer
Nordic cuisine Fresh fish, crustaceans and shellfish
Food festival! Creative with the kids
Healthy Veggies on the grill
A sweet sin High tea
The next Enjoy! brimming with new inspiring recipes will be available from your Big Green Egg dealer from mid-April 2014
En route Picnicking with the mini
Enjoy the world of
culinary possibilities.
®
Big Green Egg.
Big Green Egg presents: five models with unlimited culinary possibilities. There isn’t anything the Big Green Egg can’t do.
Grilling, baking, cooking, stewing, smoking, slow cooking... From beautifully grilled, tender meat to slowly done langoustines
and from crispy bread to refined desserts. Because of the double walled ceramic material the temperature can be adjusted
to the exact degree. Therefore the Big Green Egg is the secret behind uncountable culinary ‘tours de force’. That is why the
Big Green Egg is the favorite of many starred chefs and hundreds of thousands of foodies. Discover the Big Green Egg for
yourself at one of our dealers or at visit us: biggreenegg.eu
BIGGREENEGG.EU

Enjoy! - Big Green Egg

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