Enjoy! Autumn/Winter 2013

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.

Read more on page 18

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

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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!

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 • Slow-roasted leg of wild boar with a coffee sauce, roast beetroot and jacket potatoes 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: • Planked trout with boiled potatoes and fresh herbs • Wild boar roulade filled with chestnuts and mushrooms with coffee-chestnut sauce and Spätzle • Kaiserschmarrn (or ‘the emperor’s mishmash’) Page 18 • Boeuf Bourguignon with tasty potatoes • Mussels with French bread and garlic herb butter • Turkey pie with Guinness • Oriental butternut soup with farmer’s bread

Colofon Enjoy! is published by Big Green Egg Europe BV Jan van de Laarweg 18 2678 LH De Lier, Netherlands Email: enjoy@biggreenegg.eu www.biggreenegg.eu Editor in chief Inge van der Helm Recipes Leonard Elenbaas, Jeroen Hazebroek, Bas Holten, Bine Volcˇicˇ, Michael Lohmüller, Arjen Rector and Michel Lambermon

With thanks to Yvonne Coolen, Hans van Montfort and Château les Merles Distribution Big Green Egg Europe 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.

Concept & realisation Creative Skills Photography Creative Skills

© 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…

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 enjoy@biggreenegg.eu. Perhaps your question will be answered in the next edition.

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Enjoy the world of culinary possibilities!

Taste the autumn

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.

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

Shopping list for four people

Roast pumpkin curry with pearl barley and smoked sturgeon

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

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

Prune tartlet with puree of grilled fennel

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!

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Enjoy the world of culinary possibilities!

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.”

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 • Stainless Steel Grid

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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 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

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It’s all about taste…

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.

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.

When sprinkled on the charcoal, soaked wood shavings give the ingredients and dishes added flavour.

…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.

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!

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BIG GREEN EGG EXPLAINED SOLID QUALITY. SUPERIOR CERAMICS. SERIOUS OUTDOOR COOKER!

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

The so-called ‘nest’, a metal base, ensures that you can move the Big Green Egg easily and at any time.

shelf for the heat diffuser and cooking grids.

GRATE Sits inside the Fire Box. Perforated to allow airflow up through the EGG and any ash to

...and maintaining control

CERAMIC FIRE GRATE 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!

Mini

drop down, for easy removal after cooking.

The fire grate rests in the ceramic base and must

Small

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.

Medium

Large

Extra Large

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Continued from page 5

The chef’s back yard Duck breast with apple and Pécharmant sauce 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 • Stainless Steel Grid • 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

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!

Enjoy the world of culinary possibilities!

GAME À LA BIG GREEN EGG

9

Close to nature

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

GAME À LA BIG GREEN EGG

Enjoy the world of culinary possibilities!

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.

“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

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.

Read more on page 12

aside for the sauce). Finely chop the 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 leg 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 Setter – with its legs facing upwards – on the ceramic inner ring and put the grid back. Place the leg 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 temperature 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 leg 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 leg 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 leg and cover lavishly with sauce.

Slow-roasted leg of wild boar with a coffee sauce, roast beetroot and jacket potatoes.

For six to eight people • 1 leg 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 Accessories needed: • Cast Iron Grid • Cast Iron Grid Lifter • Plate Setter 1. Cut grooves into the leg 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

Enjoy the world of culinary possibilities!

GAME À LA BIG GREEN EGG

11

Roasted venison cutlets with yellow beets and sourdough 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 • Cast Iron Grid Lifter • Plate Setter 1. Heat the Big Green Egg and Cast Iron Grid to a temperature of 200°C. 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 • Cast Iron Grid Lifter • 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

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: 2. Heat the Big Green Egg and Cast Iron Grid to a temperature of 200°C. 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

GAME À LA BIG GREEN EGG

Continued from page 10 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: • Cast Iron Dutch Oven

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: • Cast Iron Dutch Oven

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

Enjoy the world of culinary possibilities!

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

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.

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

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.

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

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.

Enjoy the world of culinary possibilities!

White Glühwein 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

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.

GAME À LA BIG GREEN EGG

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: • Cast Iron Dutch Oven

Recommended wines for game 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,

Gigondas, Châteauneuf-du-Pape, Nebbiolo, Zinfandel or Cabernet Sauvignon.

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.

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.

Read more on page 17

14

Enjoy the world of culinary possibilities!

CHEF MEETS CHEF

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 Volcˇicˇ 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

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

1. Heat the Big Green Egg and Cast Iron 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.

For the sauce: • 300 ml game stock • 5 dried (‘tepka’) pears Accessories needed: • Hickory Wood Chips • Plate Setter • Cast Iron Grid

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.

Enjoy the world of culinary possibilities!

15

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 1. Heat the Big Green Egg and Cast Iron 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 • Cast Iron Dutch Oven 1. Heat the Big Green Egg and Cast Iron Grid to a temperature of 180°C. 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.

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 Volcˇicˇ Slovene chef Bine Volcˇicˇ 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!”

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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

Accessories needed: • Cedar Grilling Planks • Plate Setter • Cast Iron Grid • Cast Iron Grid Lifter • Paella Grill Pan • Instant Read Digital Thermometer

Shopping list for four people

Planked trout with boiled potatoes and fresh herbs

Wild boar roulade filled with chestnuts and mushrooms, coated in coffee-chestnut sauce and complimented with Spätzle

Kaiserschmarrn

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.

Preparation in advance: 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.

Preparation in advance: 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

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.

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Mushroom tips

Continued from page 13

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: 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.

• 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.

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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 garlic herb butter

For four people

For four people

• • • • • • • • • • • • • • •

• • • • • • • • • • • • • • •

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 garlic 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.

1. Heat the Big Green Egg to a temperature of 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 the 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.

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.

3. Heat the Big Green Egg to a temperature of 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.

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 1. Heat the Big Green Egg to a temperature of 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.

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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

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

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