Big Green Egg Modus Operandi - Become your own master chef on the Big Green Egg!

Page 1


• 1 turkey • 1 tbsp butter • 500 g lard slices 2–3 mm thick STUFFING

• 500 g baby potatoes • 2 carrots • 2 onions • 1 lemon • 3 cloves of fresh garlic • 2 sprigs of sage • 100 g butter



> 60 minutes

stuffed turkey PREPARATION For the stuffing, wash the potatoes and boil them skin on in lightly salted water for about 10 minutes al dente. Meanwhile, peel the carrots and peel and roughly chop the onions. Cut the lemon in wedges. Peel the garlic and roughly chop the cloves. Pick the leaves from the sage and chop them roughly. Cut the butter into cubes. Drain the potatoes. Season the cavity of the turkey with salt and pepper. Mix all ingredients for the stuffing and stuff the turkey. Melt the butter. Brush the turkey all over with the butter and season with pepper and salt. Cover the breast and legs of the turkey with the lard slices slightly overlapping and truss with butcher’s twine. Bake the turkey (indirectly with a drip pan, 120 °C) with the lard side up to a core temperature of 75 °C. You measure the core temperature of the turkey in the thigh; be careful not to hit the bone.

SUGGESTION The turkey in the image was 12 kg. This is quite unique and you need the XXL model for it.



• 1 octopus of approx. 3 kg • 1 tbsp salt • 100 g pearl onions • 2 cloves of fresh garlic • 100 ml of olive oil • 1 tsp sambal manis • 1 tbsp smoked paprika (sweet) BROTH

• 1 large onion • 1 orange • 1 lime • 2 tomatoes • 1 bulb of fresh garlic • 2 cm fresh ginger • ½ yellow habanero chilli pepper • 2 stalks of lemongrass • 2 sprigs of thyme • 2 sprigs of rosemary • 3 bay leaves • 1 tsp green cardamom pods • 1 tsp fennel seeds • 1 tsp white peppercorns • 1 tbsp sea salt • 50 ml red wine vinegar • 250 ml of white wine



> 60 minutes

poached and fried octopus PREPARATION Cut off and discard the octopus head just below the eyes. Push the jaw out of the body. Place the octopus in a container in the sink, add the salt and fill with cold water. Meanwhile, for the stock, peel the onion and cut it and the orange and lime into wedges. Halve the tomatoes and roughly chop the (unpeeled) garlic. Cut the fresh ginger into slices. Remove the stalk and seeds from the chilli pepper. Crush the lemongrass and roughly chop the sprigs of thyme and rosemary. Heat the oval enamelled Dutch oven (indirect, 200 °C). Add the octopus and all the ingredients for the stock and pour in enough water to cover the octopus as much as possible. Wait until the temperature of the EGG has risen again to 200 °C and let the octopus cook for about 15 minutes. Bring the temperature of the EGG to 140 °C and let the octopus poach for approx. 3 hours; regularly scoop some stock from the pan over the octopus if it rises above the stock. Remove the octopus from the stock and let it cool slightly. Heat the skillet while you bring the temperature of the EGG back to 200 °C. In the meantime, drain the pearl onions, peel the garlic and chop the cloves. Add the olive oil, pearl onions, garlic, sambal and sweet bell pepper and fry for about 5 minutes. In the meantime, cut the octopus’ tentacles apart. Add the tentacles to the skillet and bake for about 10 minutes.



> 60 minutes

Vol-au-vent de volaille PREPARATION Cut the chicken thigh fillets into cubes of 3 cm and season with salt and pepper. Peel and chop the onions and garlic. Melt the butter in the enamelled Dutch oven (indirect, 140 °C); don’t let the butter get coloured. Add the onion and garlic and fry.


• 1 kg of chicken thigh fillets • 2 onions • 1 clove of fresh garlic • 200 g mushrooms • 200 g morels • 50 g butter • 2 tbsp flour • 500 ml cold poultry stock

Add the chicken cubes and fry them without colouring. Add the flour to the chicken and cook for 3–4 minutes. Slowly pour the cold stock into the pan while stirring and bring the temperature of the EGG back up to 120 °C. Leave the ragoût for about 30 minutes to simmer gently. In the meantime, clean the mushrooms and morels. Cut the mushrooms into slices. Meanwhile, pick and finely chop the parsley leaves. Stir in the double cream, mushrooms, morels and peas to the ragoût and stir. Season with salt and pepper and finally add the parsley.

(see page 356)

• 1 sprig of curly parsley • 100 ml of double cream • 100 g shelled peas • 6–8 vol-au-vent cases (see page 722)

Spoon the ragout into the vol-au-vent cases.



• 4 veal cheeks • 1 winter carrot • 1 leek • 1 onion • 150 g celeriac • 1 bulb of fresh garlic • 2 sprigs of thyme • 2 sprigs of rosemary • 6 bay leaves • 4 cloves • 6 juniper berries • 200 ml of red wine • approx. 300 ml beef stock (see page 554)


• 1 bulb of fresh garlic • 1 sprig of thyme • 1 sprig of rosemary • 3 bay leaves • 100 g coarse sea salt



> 60 minutes +

braised veal cheeks PREPARATION For the herb salt, roughly chop the garlic bulb. Cut the sprigs of thyme and rosemary and the bay leaves fine. Mix all ingredients for the seasoning salt. Put the veal cheeks on the herb salt and put in the fridge for about 4 hours. Turn the cheeks after 2 hours. Bring the temperature of the EGG to 160 °C. Rinse the veal cheeks and pat dry. Clean the vegetables and cut them into chunks. Cut the garlic bulb in half widthways. Place the vegetables, veal cheeks, garlic and herbs and spices in the Dutch oven. Sprinkle 1 handful of cherry smoke chips on the charcoal, place the heat shield and the grid and place the Dutch oven on it. The temperature will drop to about 120 °C; let it smoke for about 30 minutes. Remove the Dutch oven, the grid and the heat shield from the EGG. Put the grid back and bring the temperature of the EGG to 180 °C. Put the Dutch oven back and wait until the veal cheeks are slightly colored. Deglaze with the red wine and wait for it to come to a boil. Pour in the beef stock and bring to a boil again. Place the heat shield back between the charcoal and the grid so that the temperature drops to about 140 °C. Let the veal cheeks simmer gently for about 2.5 hours until they are soft; add some extra beef stock or water if the liquid reduces too much.



• 4 golden rennet apples • 1 tbsp granulated sugar • ½ tsp grounded cinnamon • 2 tbsp raisins • 2 tbsp pine nuts • 2 tbsp panko • 4 tbsp butter • 1 sprig of rosemary • 8 slices of phyllo dough of 22.5 g • flour, for dusting • icing sugar, for dusting SAUCE

• 1 lime • 2 tbsp icing sugar • 200 ml Greek yogurt



< 60 minutes

apple strudel with lime yogurt PREPARATION Peel the golden rennet apples and cut out the cores. Cut the apples into slices about 2 cm thick. Grill the apple slices for approx. 3 minutes per side (direct, 190 °C); turn them a quarter turn after about 1.5 minutes for a beautiful grill pattern. Let the apple slices cool down. Remove the cast iron grid, insert the heat shield and place the stainless steel grid in the EGG. Bring the temperature to 200 °C. Cut the apple slices into thin strips. Mix the granulated sugar with the cinnamon and combine it with the raisins, pine nuts and panko with the apple. Melt the butter. Remove the needles from the rosemary and chop them finely. Place a slice of phyllo dough on your work surface and drizzle with melted butter. Cover with a slice of phyllo pastry and sprinkle it with the melted butter. Repeat until you have used all the dough sheets. Divide the apple mixture on the bottom of the long side of the dough. Keep approx. 5 cm free from the sides. Fold the sides over the apple and roll up the dough. Place the apple strudel on the seam. Brush with the rest of the melted butter and sprinkle with rosemary. Place the apple strudel on the cold floured pizza stone. Place these on the grid and bake the apple strudel for 25–30 minutes until golden brown and cooked through. For the sauce, finely grate the zest of the lime (you don’t use the juice in this recipe). Mix the zest with the icing sugar and yogurt and serve the sauce with the apple strudel.



< 30 minutes

for approx. 250 ml


< 30 minutes

for approx. 600 ml



Peel and chop the onions. Peel the garlic and chop the cloves.

Skin the beef tomatoes. Halve the tomatoes, scoop out the seeds and

Remove the stalk and seeds from the chilli and cut the pulp fine.

cut the pulp into cubes. Peel and chop the shallots and the garlic. Finely chop the tarragon leaves.

Heat the olive oil in the enamelled Dutch oven (direct, 200 °C). Add the onion, garlic and chilli pepper. Add the spices and fry until the

Heat the olive oil in the enamelled Dutch oven (direct, 180 °C).

onion is translucent. Remove the pan from the EGG and allow the

Add the shallot and garlic and fry until the shallot is translucent.

onion mixture to cool slightly. Deglaze with the tomato juice and heat for a few minutes. Pluck meanwhile, the leaves of the parsley and oregano and chop them finely.

Remove the pan from the EGG. Add the rice vinegar and freshly ground black pepper and salt to taste and mix in the tomato and tarragon.

Mix the red wine vinegar and the herbs in the onion mix and season with freshly ground black pepper and salt.



• 1 red onion • 1 onion • 2 cloves of fresh garlic • ½ red red chilli pepper • 100 ml of olive oil • ½ tsp grounded ginger • ½ tsp grounded cumin seeds • ½ tsp madras curry powder • 1 tsp mustard powder • 1 bunch of flat-leaf parsley • ½ bunch of oregano • 2 tbsp red wine vinegar

• 6 beef tomatoes • 2 shallots • 3 cloves of fresh garlic • 5 tarragon leaves • 3 tbsp olive oil • 100 ml of tomato juice • rice vinegar, to taste



< 30 minutes

for approx. 500 ml


< 30 minutes

for approx. 175 ml


herbal Mayonnaise

Make sure all ingredients are at room temperature.

Finely chop the chives. Pick the leaves from the remaining herbs and chop them finely.

Mix all ingredients, except the sunflower oil, with the hand blender. While you continue to mix, slowly add the sunflower oil until you have

Mix all ingredients.

have a nice thick mayonnaise. Store the herb mayonnaise for up to 2 weeks in a clean, closed jar in Store the mayonnaise in a clean, closed container for up to 2 weeks

the refrigerator.

jar in the fridge.



• 50 ml egg yolk • 50 ml sushi vinegar • 15 ml ginger syrup • 5 ml of gherkin juice • 10 g Dijon mustard • 2 drops of sriracha sauce • 5 g icing sugar • 5 g of fine sea salt • approx. 400 ml sunflower oil

• 5 chives stems • 2 sprigs of celery • 2 sprigs of curly parsley • 2 sprigs of basil • 1 sprig of cilantro • 1 tip of tarragon • 150 ml mayonnaise (see the recipe next to this page)


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.