Enjoy! #8 Autumn/Winter 2016 EN

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Enjoy vegetarian

The taste of Berlin

Patisserie & Desserts

EN - #8 AUTUMN/WINTER

AN HONEST & PURE CUISINE Algarve - Portugal

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Big Green Egg OPEN FLAVOUR Many professionals seduce their customers every day with the delicious touch of flavour that preparation on the Big Green Egg adds to their dishes and creations. Along with its durability and the various cooking techniques that the EGG makes possible, this flavour accent has quickly made the Big Green Egg very popular within the hospitality industry. In the end, just like any cooking enthusiast, they prefer working with the finest ingredients and the best equipment that fully optimises the flavours of the food. Chef Micha Schäfer is one of them...

I never consciously opted for the Big Green Egg. When I was asked by Billy Wagner to come work at Nobelhart & Schmutzig, the kitchen still had to be fully equipped. I didn’t particularly feel like we needed a grill unit; all I could think about was the cleaning that it would require. Until then I had been working in kitchens where there wasn’t a grilling option available. If something had to be grilled we went outside to use the barbecue.

And yet we purchased a Big Green Egg, a Small, on the advice of a friend of Billy's who was tremendously enthusiastic about it. It was purchased in order to be able to grill in the kitchen, but we now use the EGG for various other cooking techniques as well. For instance, we first pre-cook Jerusalem artichoke in combination with the convEGGtor, after which we grill it. We sometimes allow leek to become fully blackened and once the outer leaves are removed the inside is very soft and a little sweet. Also, butter smoked on the Big Green Egg gets a very special flavour.

For me, what plays an important role alongside the EGG's versatility is how safe it is. Under the right conditions, the closed system allows the Big Green Egg to be used in a professional kitchen. This safety aspect is a big issue for me. After all, you are working with natural fire, which can be very hot, but unless you are handling the food on the grid, the Big Green Egg is always closed. This gives you exceptional control over the fire and temperature.

I probably don’t have to explain how happy I am with the Big Green Egg. The Small has been joined by a MiniMax and every day the charcoal is ignited in one of our EGGs. Of the 10 courses that are served daily to guests at Nobelhart & Schmutzig, there is at least one on the menu that we prepare with the Big Green Egg!

Micha Schäfer Chef at Nobelhart & Schmutzig, Berlin

Recipe index Page 3 • Onion soup with gruyère toast • Cassoulet with porcini mushrooms • Sauerkraut casserole Page 6 • Portuguese bread soup • Braised goat leg with roasted potatoes Page 7 • Portuguese stew with pork and clams • Pastéis de nata Page 10 • Grilled leek with rocket pesto and Parmesan cheese • Roasted artichoke with spicy salsa verde Page 11 • Roasted beet salad and grilled broccoli with labne

Page 19 • Beef stew with fennel, tomato and gremolata • Tangerine tart with lemon syllabub Page 20 • S’mores Page 21 • Roasted orange ice-cream • Chocolate truffles • Chocolate fondue

Page 15 • Müritz Arctic char with dill flowers • Roberto's Jerusalem artichoke with curd

Page 22 • Breton flan • Marzipan

Colofon

Printing Rodi Rotatiedruk

Enjoy! is published by Big Green Egg Europe BV Jan van de Laarweg 18 2678 LH De Lier The Netherlands E-mail: enjoy@biggreenegg.eu www.biggreenegg.eu

Recipes Coen van Dijk, Barend Kramer, Micha Schäfer, Ralph de Kok and Hidde de Brabander.

During cooking, the convEGGtor® often needs moving, or to be taken out of the EGG® completely, or the Stainless Steel Grid needs to be replaced by the Cast Iron Grid, or vice versa. Always handle these parts using the right accessories, such as the EGGmitt™ BBQ Glove and the Cast Iron Grid Lifter. Make sure that while the EGG is ignited you always open it carefully in two steps. First, open the lid a few centimetres, so that oxygen can enter in a controlled fashion, and keep it there for a few seconds, before opening the lid fully. Opening the lid in this way prevents a high flame from forming. Before using your EGG for the first time, read all the safety tips on biggreenegg.eu.

Page 18 • Salad of grilled little gem, portobello mushrooms and pancetta with salsa verde

Page 14 • Müritz lamb with celeriac cream and pine needles

Editorial staff Inge van der Helm

SAFETY FIRST

Page 16 • Club sandwich with smoked chicken fillet • Beer can chicken • Highway chicken

Concept & realisation Big Green Egg Europe BV Photography Creative Skills, Remko Kraaijeveld and Anke Kolkman.

Distribution Big Green Egg Europe BV

With thanks to Yvonne Coolen, Hans van Montfort, Maria do Rosário and António Farrajota.

The reproduction of articles from Enjoy! is only permitted with the prior written permission of Big Green Egg Europe. This publication was prepared with the utmost care. However, neither the authors nor Big Green Egg Europe are liable for any loss or damage in connection with the information published in this issue.

Big Green Egg®, EGG®, convEGGtor®, MiniMax™ and EGGmitt™ are trademarks or registered trademarks of Big Green Egg inc.

© 2016 Big Green Egg Europe Enjoy! Autumn/Winter 2016

GREEN DUTCH OVEN No kitchen should be without a casserole, not even an outdoor kitchen, which is why Big Green Egg developed two unique casseroles: the Green Dutch Oven Round and the Green Dutch Oven Oval. Recently, both casseroles were added to our extensive range of accessories, to make outdoor cooking on the Big Green Egg even more versatile. After all, a fragrant stew or casserole can just as easily be prepared in the Big Green Egg. We focussed on a number of issues during development: the pans had to be functional, durable and easy to use, and fit well with the Big Green Egg lifestyle. And we succeeded! Their functionality is reflected in the design of the pans and the material used. The pans are in fact designed so that the lid can be used separately, and can serve as a shallow frying pan, and even as a mould for cakes and desserts. This enables you to use the pans to bake, fry and stew in the Big Green Egg, but also to make a delicious soup, curry or other casserole dishes.

The pan on the table Because the pots are made of enamelled cast iron, heat is distributed very well throughout them. Cast iron absorbs the heat well and releases it very consistently and evenly. The thin layer of enamel ensures that the pan does not absorb food odours and is easy to maintain. The pan will not rust, and is easy to clean. Greasing the inside of the pan (or the cover) is sufficient to prevent sticking or burning. Finished preparing a meal? With their attractive look, these pans can be placed – on a heat resistant surface – on the table!

ROUND & OVAL

The Green Dutch Oven Round has a capacity of 4 litres and the Green Dutch Oven Oval - ideal for large roasts or big chickens - of 5.2 litres.

The pans can withstand temperatures up to 232 °C and both are suitable for use in the Large to XXLarge models.

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EASY MEAL

The Big Green Egg makes it just as easy to make full meals that are quickly ready to serve as meals that don't require your attention as they cook. Quick meals are perfect for those busy weekday evenings. Meals that require longer to prepare are just the thing for a nice, relaxing weekend. While the food is cooking outside on the Big Green Egg, you can enjoy a great glass of wine.

Onion soup

WITH GRUY È R E−

❱ Ignite the charcoal in the Big Green Egg

Preparation time: 55 minutes Serves 4 8 large white onions 4 cloves of garlic 2-3 tbsp sunflower oil 150 + 25 g butter 50 + 25 g flour 1.5 l beef stock 4 cloves 8 sage leaves 200 ml milk nutmeg 100 g gruyère, grated 4 large, or 8 small slices of artisan bread

and heat, with the Cast Iron Grid, to 180 °C. Meanwhile, peel the onions and slice them in half, leaving the crown and bottom intact. Peel and crush the garlic.

TOAST

❱ Put the 150 g of butter in the Cast Iron Dutch ❱ Brush the onions with the sunflower oil and

sprinkle with salt. Place them on the Cast Iron Grid and grill on both sides. Allow them to colour significantly, but not burn. Remove the onions from the grid and allow to cool somewhat. Close the lid of the EGG and reduce the temperature to 150 °C. Coarsely chop the onions.

Oven and place it on the grid of the Big Green Egg. Allow the butter to begin to colour, then add the onion and garlic. Fry the onions until transparent. Stir regularly. Mix in the 50 g of flour and allow to cook for at least 3 minutes. Close the lid of the EGG after handling the food. ❱ While stirring, carefully pour the beef stock

into the Cast Iron Dutch Oven. Add the cloves and the sage. Close the lid of the EGG and bring to the boil. Let the soup simmer for 15-20 minutes.

Meanwhile, make a béchamel sauce: melt the 25 g of butter in a small saucepan on the stove.

Mix in 25 g of flour and allow to cook for several minutes. Be sure it does not begin to colour. Little by little and while using a whisk to stir, add the milk until a smooth sauce forms. Allow to thicken

Accessories: Cast Iron Grid Cast Iron Dutch Oven Cast Iron Griddle Half Moon

until it resembles yoghurt. Season with salt and nutmeg. Mix a third of the gruyère into the béchamel sauce. Spread the slices of bread with the sauce and sprinkle them with the remaining gruyère. ❱ Remove the Cast Iron Dutch Oven from the

EGG and season the soup with salt and pepper.

Place the lid on the pan to keep the soup warm.

Heat the Cast Iron Griddle Half Moon with the smooth side facing up on the grid of the EGG. ❱ Place the bread plain-side up on the Cast Iron

Griddle Half Moon. Close the lid and grill the bread for approx. 8 minutes until it has become crisp and the cheese has melted. Serve the toast with the onion soup.

Sauerkraut casserole Preparation time: 25 minutes + 4.5 hours to cook Serves 8-10

Cassoulet

S WITH PORCINI MUSHROOM

Preparation time: 40 minutes Serves 4 2 thick slices of bacon (approx. 100 g) 2 large cloves of garlic 2 onions 200 g porcini mushrooms 2 sprigs of rosemary 2 cans of lima beans (approx. 400 g) 1 can of confit duck legs (approx. 700 g) 100 ml poultry stock, if required Accessories: Cast Iron Dutch Oven EGGmitt

❱ Ignite the charcoal in the Big Green Egg

and heat, with the Cast Iron Grid, to 180 °C. Meanwhile, slice the bacon into strips. Peel the garlic and the onions. Finely chop the

garlic. Coarsely chop the onion and the porcini mushrooms. Remove the needles from the rosemary and chop finely. Rinse the beans in a colander and allow to drain. Open the can of confit duck legs.

400 g green bacon 800 g (large) potatoes 150 g shallots 600 g pork neck 750 g sauerkraut 150 g goose fat 10 sprigs of thyme 4 large apples 1 cinnamon stick 750 ml unfiltered apple juice 150 ml gin

the remaining slices of potato, goose fat, shallots and thyme. Finally, distribute the remaining sauerkraut over the top. Wash the apples, slice them into thin discs and top the sauerkraut with an overlapping layer of sliced apple. In the middle, leave an opening of approx. 3-4 cm free. Insert the cinnamon stick in the opening, and pour the apple juice and gin over the middle of the exposed sauerkraut.

Accessories: convEGGtor Cast Iron Dutch Oven

❱ Ignite the charcoal in the Big Green Egg and ❱ Place Cast Iron Dutch Oven on the grid and

preheat thoroughly. Heat a spoonful of the fat from the can of confit duck legs in the pan. Place the can next to the pan on the grid so that the duck legs heat up. This will allow you to remove the meat from the bone easier later on.

heat, with the convEGGtor and the grid, to 200 °C. Meanwhile, slice the green bacon into thin strips. Wash the potatoes and slice them into thin discs. Peel and mince the shallots. Thinly slice the pork neck and sprinkle with salt and pepper.

❱ Fry the bacon on all sides in the Cast Iron Dutch

Oven. Add the garlic and the onions and fry until translucent. Next, add the porcini mushrooms and rosemary. Add additional fat from the can if required. Close the lid of the EGG after handling the food. ❱ Use the EGGmitt to remove the can of confit

duck legs from the EGG and remove the flesh from the bone in large chunks. Once the porcini mushrooms are cooked through (approx. 4 minutes after they were added), add the drained beans and the chunks of confit duck leg. Close the lid of the EGG and heat everything thoroughly. If the cassoulet is too dry, add a few spoonfuls of poultry stock. ❱ Remove the Cast Iron Dutch Oven from the EGG

and generously season with freshly ground pepper.

❱ Distribute the green bacon over the bottom of

the Cast Iron Dutch Oven in a single layer. Spread a quarter of the sauerkraut on top of the bacon before using half of the sliced potatoes to create an overlapping layer on top of the sauerkraut.

Spread half of the goose fat over the potatoes, add half of the minced shallots and half of the sprigs of thyme. Add another layer of sauerkraut, the slices of pork neck, a layer of sauerkraut,

❱ Put the lid on the Cast Iron Dutch Oven, place

it on the grid and then close the lid of the EGG. Reduce the temperature to 130 ºC by slightly closing the draft door and the dual functional metal top. Cook for 4 hours. Remove the lid of the Cast Iron Dutch Oven to give the sauerkraut casserole that fantastic Big Green Egg flavour and cook for an additional 30 minutes.

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ALGARVE - PORTUGAL

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THE PURE TASTE OF THE ALGARVE

The Algarve may well be the most famous region of Portugal, but its cuisine is perhaps less well known. Your mind probably immediately goes to fish and shellfish. But the authentic cuisine of the Algarve has much more to offer. If you leave the tourist resorts behind, the cuisine you’ll find is traditionally simple, honest and pure, based solely on fresh ingredients. Meet the pure taste of the Algarve!

Enjoy!

Fair is fair. Excellent restaurants can also be found in the popular resorts of the Algarve.

Between the bars, clubs and souvenir shops, you can sometimes find good places where you can taste the traditional dishes of the Algarve. If you head into the unexplored hinterland of the Algarve, you’ll find that these dishes are staples of the menus both at restaurants and in the homes of locals. These dishes are sometimes prepared on the Big Green Egg by people like Maria do Rosário and António Farrajota.

Old family domain

Maria and António live in Santa Bárbara de Nexe on the Os Agostos estate, an old family property that was once in business as an olive press. In addition to the house, a large guest house, the old mill and several outbuildings, the estate features a beautiful, renovated chapel that today comes in handy for the current activities on the estate.

This is because Os Agostos is an official wedding location. Once the ceremony has been carried out and the party has begun, the Big Green Egg makes its appearance and is often used to prepare the most delicious treats for guests. The Big Green Egg is also regularly used by the family when there are no guests.

Cultivated at home

In order to introduce us to Algarve cuisine, Maria set off to do some shopping with her friend Paula in the nearby town of Loulé. They ignore the big supermarket and walk towards the market hall in the city. Meanwhile, Maria talks about the local cuisine: “A lot of fish is eaten in the north of Portugal, while here in the south, we have an entirely different food culture. Of course, it still includes a lot of fish, but the menu also features plenty of vegetables. Because the Algarve has traditionally been a poor region, these vegetables are often grown by people who live outside, in their own gardens. A number of traditional dishes also incorporate stale bread and eggs, for example in bread soup with poached eggs. The inhabitants had, and often still have, a few chickens scurrying around the house, so there’s never a shortage of eggs and the soup is incredibly tasty and nutritious. In the hinterland of the Algarve, stews with goat, lamb or pork are also popular, and are generally prepared with local wine. Braised goat leg is a real festive meal, served on special occasions. Instead of a goat leg, you can also use

lamb. It’s just as delicious, especially if you've prepared it on the Big Green Egg!"

Portuguese navigators

Also of note is the fact that, in addition to local ingredients, a lot of use is made of herbs and spices. Maria has a logical explanation for this: "The use of herbs and spices is truly woven into our cuisine, as Portuguese navigators brought them with them hundreds of years ago.

Because of its seaside location, not only is fish a staple of our diet, Portugal is also a seafaring nation." Meanwhile, we’ve arrived at the market hall in Loulé to purchase, among other things, vegetables, meat and bread. "You really have to come here on a Saturday," reveals Maria.

“When the selection is even greater. Stalls are set up around the market hall, from which the inhabitants of the countryside sell their wares ranging from fruits and vegetables, to eggs and home-made products."

ALGARVE - PORTUGAL

a cardamom tree and an old carob tree. ardamom pods are dried before sale and carob tree pods are also an ingredient often used in local dishes.

Nursery with a vision

"This year, we started giving tours around the farm," says Vitor. "We would like to bring awareness to young people and show how herbs are grown. During the walk around the nursery, we introduce them to the herbs and their medicinal properties and afterwards they are given a cup of amaranth tea. That's a flower we grow here which, when dried and used to make tea, lubricates the throat." The nursery is built on a beautiful vision. It is a fully organic farm. The required water comes from a spring and the

We still need a nice goat leg, which is taken care of with a visit to a butcher shop located just outside the market hall. A single phone call by the butcher to a nearby goat farm was all it took and the next day he had the goat leg. The only thing missing are fish and lovely fresh herbs – for good reason, it soon transpires. The plan is in fact to visit the fishing village of Olhão the following morning and Paula has good contacts with herb farm Dias de Aromas (aromatic days, ed.) in São Brás de Alportel. They don’t actually sell fresh herbs to individuals, but Paula's friendship with them works wonders. Vitor Rita gives us a tour of the farm, where in addition to the cilantro and parsley we need, there are many other types of herbs growing, such as absinthe, thyme and lemon verbena, as well as

greenhouse and then grown further in the open air. "This increases the risk, but because the herbs grow outdoors they are much stronger and less sensitive to temperature fluctuations, which benefits their quality and shelf life after harvest," concludes Vitor.

Collecting oysters

The next morning, we have to get up early to be in the port of Olhão in time to see the boats arrive. Olhão is known as the largest fishing port in the Algarve and the process of unloading the catch from the boats is a beautiful sight.

The fresh fish, a huge range, is sold in one of the two market halls on the quay; the other hall is used for other fresh products. Having acquired some lovely cod, sea bass and clams, we drive through Parque Natural da Ria Formosa towards Tavira. On the way, we run into local people fishing and Paula tells us that this is a popular pastime, as is collecting wild oysters at low tide.

A little later, we pass small fishing houses where old fishermen knot baskets and fishing nets.

Algarve cuisine is very visible on the streets.

The pure taste of the Algarve

Dias de Aromas

energy comes from solar panels. Four years ago, owner Laura Dias Mendonça decided to set up the farm. The land was already owned by her family, but nothing had been done with it for 60 years. The project was a great success from the outset. Vitor: "The nursery is only 3 hectares, so no mass production takes place here. The first year, we sold only dried herbs and in the second year, we began to supply fresh herbs to the hospitality industry. Today, demand is greater than supply." The quality of the products is exceptional. The herbs are initially grown in a

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Later, we arrived in Tavira, the village of 40 churches, the camper vans of the many people who spend the winter there, and salt.

"Of course we have salt at home, but the Algarve is really famous for its salt: the white gold of the Algarve. When we talk about salt, we mean sea salt. Here at Rui Simeão, you will find 11 hectares of salt pans, good for a production of 2 million kg of salt and 30,000 kg of fleur de sel, or flor de sal, as it is called in Portugal. Sea salt and fleur de sel are often mentioned in the same breath, but there is a big difference. Once the seawater in the salt pans evaporates, the top layer of the crystallized salt is harvested first, which has a very fine crystal structure. That is the fleur de sel. The lower layer has a coarser texture and is just sea salt." Meanwhile, it's time to head back to Os Agostos to taste the pure flavour of the Algarve. António called to tell us that he and his family friend Nuno have just ignited the charcoal in the Big Green Egg...

ALGARVE - PORTUGAL

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PORTUGUES BREAD SOUP Serves 4

100 ml vinegar 4 fresh eggs, at room temperature 500 g cod, with skin sea salt 6 cloves of garlic ½ bunch of coriander 100 ml olive oil 4 slices stale white bread Accessories: Cast Iron Grid Cast Iron Dutch Oven

❱ Ignite the charcoal in the Big Green Egg and

heat, with the Cast Iron Grid, to a temperature of 150-160 °C. Meanwhile, bring a large pot with water and vinegar to a boil on the stove.

Reduce heat to low, break an egg into a ladle and gently immerse it in the water. Repeat with the remaining eggs and poach for about 4 minutes.

Spoon the poached eggs with a slotted spoon and let cool on a plate.

❱ Pour 1 litre of water in the Cast Iron Dutch

Oven and add the cod and sea salt to taste.

Place the Dutch Oven on the grid of the EGG, close the lid and bring to a boil. Poach the cod for about 5 minutes. Remove the Dutch oven from the EGG and spoon the cod from the broth that has developed. Put the lid on the Cast Iron Dutch Oven so the broth stays warm. ❱ Heat the EGG to 180 °C. Meanwhile, peel

the garlic and chop it finely. Pluck the leaves from the coriander and chop finely. Mix a quarter of the garlic and coriander with the olive oil and brush the slices of bread on both sides. Let the cod cool slightly and pluck it into large pieces.

Add the remaining garlic and coriander to the broth in the Dutch Oven. Season with pepper and sea salt. ❱ Briefly grill the bread on both sides on the

grid in the Big Green Egg. Place a slice of bread on each plate, top with a poached egg and spoon the soup into the bowls.

BRAISED GOAT LEG

WITH ROASTED POTATOES Cut the onions into rings and finely chop the garlic. Divide over the Rectangular Drip pan and place the goat legs on top. Keep 4 sprigs of parsley for the garnish. Pick the leaves from the remaining parsley, chop finely and distribute over the goat legs with the bay leaves. Cover and chill 24 hours in the refrigerator.

Serves 4 2 goat (or lamb) legs, 600 g 2 onions 4 cloves of garlic 1 bunch flat-leaf parsley 8 bay leaves 1 red pepper 1 kg Roseval potatoes 300 ml white wine 100 g butter

For the marinade: 2 onions 4 cloves of garlic 200 g pork suet 2 tsp mild paprika powder ❱ One day later, ignite the charcoal in the Big

Accessories: Rectangular Drip Pan convEGGtor Dual Probe Remote Thermometer

Green Egg and heat the EGG to 160 °C. Place the peppers on the glowing charcoal, close the lid and roast for about 10 minutes. Turn the peppers frequently so that the skin blackens on all sides.

Remove the peppers from the EGG and wrap in aluminium foil.

Two days in advance ❱ Peel the onions and garlic for the marinade. Cut the pork suet into cubes. Put all the ingredients for the marinade in a food processor and blend until smooth. Rub the goat legs with the marinade and leave to marinate for one night covered in the refrigerator.

One day in advance ❱ Peel the onions and garlic the following day.

❱ Place the Rectangular Drip Pan on the grid.

Insert the pin of the probe into the core of the meat (be sure that it does not touch the bone) and close the lid of the EGG. Set the core temperature probe to a temperature of 50 °C and braise the goat legs until this temperature

❱ Place the convEGGtor and stainless steel grid

in the EGG and heat it to a temperature of 180 °C. Wash the potatoes, pat dry and cut into thick wedges. Place the potato wedges around the goat legs in the Rectangular Drip Pan. Pour the white wine over the goat legs, and sprinkle the legs and the potatoes with salt and pepper.

Cut the butter into cubes and distribute over the legs and the potato wedges.

has been reached and the potatoes are roasted.

Occasionally baste the goat legs and the potato wedges with the moisture from the Drip Pan. ❱ In the meantime, remove the skin of the

roasted peppers. Cut them in half and remove the stems and seeds. Cut the flesh into strips and place them in the Drip Pan in the EGG just before the core temperature of the goat legs has been reached. Pick the leaves of the sprigs of parsley set aside.

Remove the Drip Pan from the EGG. Cut the meat of the goat legs into neat slices and distribute along with the potato wedges and the pepper strips over the plates. Sprinkle with the parsley, and spoon with some the liquid from the Drip Pan.

ACCESSORIES MAKE IT EVEN MORE FUN! Not only are the Big Green Eggs themselves unique, the wide range of accessories is also unrivalled.

There are over 130 different accessories available now, from handy gadgets to practical tools that make cooking with the Big Green Egg more fun, easier and more versatile! We present a selection from the range. The full collection can be found at biggreenegg.eu

Dual Probe Remote Thermometer A digital thermometer, comprising a transmitter and a receiver, with a double function. This wireless thermometer simultaneously measures, accurate to a degree, the temperature of the ingredient and the dome temperature or the core temperature of two different ingredients. The core temperatures of beef, veal, lamb and pork, poultry, fish and various types of game such as deer, elk, rabbit and duck are pre-programmed and can be adjusted to personal taste and saved. With the receiver at your fingertips, you can read the current temperatures at any time from a distance of 91 metres. Once the desired core temperature has been reached, the receiver of the Dual Probe Wireless Remote Thermometer automatically gives a signal. The stainless steel pins can withstand temperatures up to 380 °C and the thermometer measures temperatures between 0 and 300 °C.

Deep Dish Pizza Stone The Deep Dish Pizza Stone is a practical, ceramic brick with a convenient raised edge. This allows you to use it not only for baking pizzas but also as a quicheor cake pan, to prepare lasagna or other baked goods. The perfect heat distribution of the ceramic guarantees an even cooking. The Deep Dish Pizza Stone has a diameter of 36 cm and is 5 cm high.

Enjoy!

ALGARVE - PORTUGAL

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PORTUGUESE STEW

WITH PORK AND CLAMS

Serves 6 1 kg pork neck 2 tsp paprika powder 1 tbsp sea salt 350 ml dry white wine 2 cloves of garlic 4 bay leaves 1 tbsp olive oil 1 k g of clams. e.g. Venus clams, small mussels or cockles ½ bunch parsley Accessories: Cast Iron Dutch Oven convEGGtor

❱ Cut the meat into cubes of about 2 cm and

place in a bowl. Mix the paprika, sea salt and ½ teaspoon pepper with the wine and pour over the meat. Peel and halve the garlic, and add to the meat together with the bay leaves. Mix well and leave to marinate for at least 6 hours in the refrigerator. Occasionally turn the meat. ❱ Place the charcoal in the Big Green Egg and

Meanwhile, pour the meat in a colander and collect the marinade. Pat the meat slightly dry with paper towel. ❱ With the lid closed, preheat the Cast Iron

Dutch Oven with the olive oil on the grid of the EGG. Add the meat and cook until browned, then scoop the meat out of the pan. Pour the marinade into the pan, close the lid of the EGG and bring the marinade to a boil. Remove any remaining pieces of meat with a wooden spoon and let the marinade reduce to one third.

Remove the Cast Iron Dutch Oven from the EGG. Remove the grid, place the convEGGtor and replace the grid. Replace the Cast Iron Dutch Oven and add the meat again. Close the lid of the EGG and heat to 120 °C. Let the meat simmer for 1-2 hours until it is cooked through and tender. Turn occasionally and add a dash of wine if the marinade has reduced too much.

Meanwhile, wash the clams and remove any open or damaged ones. Pick the leaves from the parsley and chop finely. ❱ Add the clams, close the lid of the EGG and

leave to cook for about 10 minutes until the shells have opened. Sprinkle the stew with parsley and serve immediately.

heat, with the grid, to a temperature of 200 °C.

PASTÉIS DE NATA Repeat with the other ramekins, occasionally dipping your thumbs in the water.

10 pieces 275 g fresh puff pastry (on a roll) 1 vanilla pod 300 ml cream 150 g sugar 1 strip lemon peel 4 egg yolks 40 g flour 4 tbsp caster sugar 2 tsp cinnamon

❱ Halve the vanilla pod lengthwise and scrape

out the marrow. Place the marrow and the cream, half the sugar and the strip of lemon zest in a saucepan and bring to a boil on the stove. Take the pan off the heat and remove the vanilla pod and lemon peel. ❱ Beat the egg yolks with the remaining sugar

and flour in a bowl. Stir 2 large tablespoons of the hot cream into the egg yolk mixture and stir this into the hot cream. Set the pan back on a medium flame (in order to prevent the yolks from congealing too quickly) and heat, while stirring, until the mixture begins to bind.

Accessories: convEGGtor Flat Baking Stone

❱ Ignite the charcoal in the Big Green Egg and

❱ Divide the hot mixture over the coated

heat with the convEGGtor, the standard grid and the Flat Baking Stone to 220 °C.

ramekins. Place them on the Flat Baking Stone, close the lid of the EGG and cook the pastéis de nata for approximately 30-40 minutes until the top is brown. Mix the icing sugar and cinnamon together and place the mixture in a sugar shaker.

❱ Roll out the puff pastry with the paper and cut

the roll into 10 equal slices. Lay each slice in a pastéis de nata ramekin (or use a muffin tin for 10 muffins). Dip your thumbs in water and press the pastry so that the ramekin is completely coated.

This is best done by turning the ramekin around.

convEGGtor® The ceramic convEGGtor is a heat shield that ensures that the food does not come into direct contact with the heat source. Because the heat is indirect, it creates the effect of an oven. This is an ideal way to prepare all oven dishes, to cook delicate ingredients, to cook at low temperatures and to use the Cast Iron Dutch Oven. If you combine the convEGGtor with the Flat Baking Stone you can bake the tastiest bread and pizzas with an authentic crispy bottom.

Available for all models.

❱ Take the pastéis de nata from the EGG, let cool

slightly and remove from the ramekins. Sprinkle with the icing sugar mixture and serve warm.

Cast Iron Sauce Pot with Basting Brush This set is pretty much indispensable if you enjoy outdoor cooking. The cast iron pan is ideal to, for example, melt butter or to heat sauce or marinade on the grid of the Big Green Egg. Because the cast iron holds the heat well, the content of the pan remains warm for a long time, even if it is no longer on the grid of the EGG. The handle of the heat- and dishwashersafe removable silicone brush fits perfectly in the handle of the pan, so any leftovers will simply drip into the pan.

Flat Baking Stone If you place the Flat Baking Stone on the grid in the Big Green Egg, you can effortlessly bake things like delicious, crusty bread and pizzas with an authentic crunchy base. This handy stone is also available as a Half Moon Baking Stone (for Large and XLarge) for baking rolls while grilling meat at the same time, for instance, or for keeping cooked food warm. Available for models Medium through XLarge (also suitable for XXLarge).

NEW! >> Continued on page 18

PRODUCTINFORMATION

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Ancient wisdom and innovative materials combined…

Using the ceramic convEGGtor you can easily convert the Big Green Egg to an oven. The heat shield ensures that the charcoal does not radiate direct heat onto the food, which is ideal for cooking delicate ingredients or slow cooking. Adding the Flat Baking Stone allows you to also bake the best bread, and pizza with an authentic crispy crust.

The Big Green Egg is based on the 3000-year-old Asian clay oven - a traditional wood-fired oven that even in its earliest days created surprisingly pleasing results when it came to taste. This traditional oven was combined with today's knowledge, production processes and innovative materials to create the ultimate cooking apparatus. The first-rate ceramic ensures very low fuel consumption when the lid is closed. Thanks in part to the perfect circulation of air that ensures the food cooks evenly and at just the right temperature, the Big Green Egg enables you to bring exciting delicious and juicy meals to the table.

…to create the ultimate taste experience…

Enjoying the good life together - that's what the Big Green Egg is all about. The combination of the beautiful and functional design of the EGGs and the use of superior materials means that the Big Green Egg is the best of the best. The Big Green Egg is produced from very exclusive and extremely high-quality ceramics that benefited from technologies developed for NASA. In combination with the various patented parts, this special ceramic with exceptional insulating properties makes the Big Green Egg unique. The ceramic can withstand extreme temperatures and temperature fluctuations without expanding or shrinking. It can be heated at least 100,000 times without any loss of quality. Big Green Egg therefore also gives consumers a limited lifetime guarantee on the materials and structure of all the EGG's ceramic parts. No other cooking appliance is as reliable, sustainable, weather-resistant and heat-insulated. Furthermore, the heat bounces back off the ceramic, creating an air flow that gives an exceptional taste to all food and dishes that you prepare in the EGG. The result is the ultimate taste experience.

The natural Big Green Egg charcoal consists of a mix of oak and hickory, a perfect blend! The large pieces of charcoal burn slowly, generating - unlike many other types of charcoal - exceptionally little ash and providing a subtle

With only three firelighters, your EGG can be used within 15 minutes!

smoky flavour. One batch of charcoal provides a constant temperature for an average of 8-10 hours.

l top The dual function meta and regulates the airflow

Big Green Egg Charcoal Starters are natural firelighters that containno chemical

just the makes it possible to ad ely. temperature accurat

components. They are odourless and do not affect the flavour.

…and have fun together!

As it is highly reliable, you can enjoy the Big Green Egg worry-free. The easily regulated temperature is very stable.

As a result of the high-quality heat-insulating ceramic, external temperatures do not affect the temperature inside the EGG. The two adjustable vents - the air regulator and the dual function metal top - make it possible to accurately regulate and maintain the temperature to within a few degrees. The smaller the openings, the lower the temperature, and vice versa.

Partly due to the fact that, with the help of the addition of certain accessories, it has a temperature range from 70-350°C, the Big Green Egg can be used for all manner of cooking techniques, including grilling, searing, baking, stewing, smoking and slow cooking. You'll be amazed by the taste of the dishes.

Mini

Grid: ø 25 cm Cooking surface: 507 cm2 Weight: 17 kg The Mini is delivered as standard without EGG Carrier.

MiniMax

Grid: ø 33 cm Cooking surface: 855 cm2 Weight: 35 kg

Small

Grid: ø 33 cm Cooking surface: 855 cm2 Weight: 36 kg

Medium

Grid: ø 38 cm Cooking surface: 1.140 cm2 Weight: 51 kg

PRODUCTINFORMATION

Enjoy!

THE BIG GREEN EGG EXPLAINED

Maintenance and usage­

TIPS! 1

4

SOLID QUALITY. SUPERIOR CERAMICS. SERIOUS OUTDOOR COOKER!

Do you prefer spending cold, winter

days by a fireplace? You can enjoy delicious Big Green Egg meals then too, leaving a

CERAMIC SNUFFER CAP

DUAL FUNCTION METAL TOP

delicious stew or soup to cook in the Cast Iron

Add the ceramic cap after cooking to

Adjust in two ways, to regulate airflow and

Dutch Oven on the Big Green Egg. Or how

extinguish heat and reuse the remaining

precisely control temperature.

about a nice big piece of meat? The digital

charcoal next time. Leave in place when

Dual Probe Wireless Remote Thermometer means you can read the core temperature

You don't need to put the Big Green

the EGG is not in use.

TEMPERATURE GAUGE

and the dome temperature from a distance

Egg in the shed, even in autumn and winter.

– inside in the warmth, for example. Push

As the ceramics will not be affected by

the probe of the transmitter into the food

weather conditions, you can leave it outside

Gives precise internal temperature readings.

LID WITH CHIMNEY

Monitor cooking progress without opening

and read the temperature from the receiver,

A ceramic dome with chimney that can be

the EGG.

throughout the year. However, to protect the

from up to 91 metres away. Once the right

opened and closed easily because of the

metal components, it’s a good idea to cover

core temperature has been reached, the

spring mechanism. The ceramic material

the EGG when not in use with the special

thermometer automatically gives a signal.

features a protective, double glazing layer.

STAINLESS STEEL GRID

The insulating, heat retaining properties of

The Stainless Steel Grid is used as the primary

the ceramic material create a flow of air

cooking surface for grilling and roasting.

cover.

2

You can keep the moving parts in

optimum condition by spraying them with

5

For longer periods of inactivity, it is

important to ensure that no food residues

WD-40 or a silicon spray. It is also advisable

remain in the Big Green Egg. To remove

to treat the cast iron dual function metal top

these, heat the EGG to a temperature of

with vegetable-based oil to prevent rusting.

about 300°C. Wait until the remains have burned up and then leave the EGG to cool

3

The insulating qualities of the

within the EGG, ensuring that dishes are cooked evenly and tastefully.

FIRE RING Stacks on top of the firebox, providing the shelf for the heat diffuser and cooking grids.

completely. Fully open the draft door and

GRATE

do not leave the cast iron dual function metal

Sits inside the firebox. Perforated to allow

top or ceramic snuffer cap on the dome

extremely high quality ceramics, from which

(these can be placed on the grid in the EGG),

the Big Green Egg is made, mean external

to prevent mould from forming. Cover the

temperatures have no effect whatsoever on

EGG with the protective cover. If mould still

the temperature inside the Big Green Egg.

forms in the EGG, it can be easily removed

Even at temperatures around and below

by firing up the EGG until hot a few times.

freezing, you can adjust the EGG temperature

air flow up through the EGG and any ash to

CERAMIC FIREBOX

drop down, for easy removal after cooking.

The firebox rests in the ceramic base and must be filled with charcoal. Since the firebox 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

to within a degree, meaning you can continue

DRAFT DOOR

dual function metal top and draft door are open.

enjoying delicious dishes all year round.

Works in combination with the dual function

BASE

top, regulating the inbound air supply

At biggreenegg.eu you will find more tips about general safety, use and maintenance

Heavy duty insulated ceramics. Glaze prevents

to control temperature. Also enables easy

regarding your EGG. Do you still have questions? Ask them on our social media channels

chipping and fading. Lifetime guarantee.

removal of ash.

(Facebook: Big Green Egg Europe / Twitter: @biggreeneggeu).

For more information, see: biggreenegg.eu

? r winter o n m u t u ummer, a Spring, s s deliciou t s o m e Enjoy th g Green Eg g i B a n epared o meals pr he year! t t u o h g throu

9

Large

Grid: ø 46 cm Cooking surface: 1.688 cm2 Weight: 73 kg

XLarge

Grid: ø 61 cm Cooking surface: 2.919 cm2 Weight: 99 kg

XXLarge

Grid: ø 74 cm Cooking surface: 4.336 cm2 Weight: 192 kg

10

Enjoy!

The Big Green Egg is often used to cook beautiful pieces of meat or fish, with or without vegetables. You can, however, also prepare easy and delicious vegetarian dishes in the Big Green Egg. The many cooking techniques the EGG has to offer add great flavour to the vegetables.

DELICIOUSLY VEGETARIAN!

Grilled leek Serves 4 150 g blanched hazelnuts 2 (not too thick) leeks 200 + 50 g rocket 100g Parmesan cheese 200 ml extra virgin olive oil ¼ bunch parsley 100 ml olive oil Accessories: convEGGtor Rectangular or Round Drip Pan EGGmitt Cast Iron Grid Cast Iron Grid Lifter

❱ Ignite the charcoal in the Big Green Egg and

heat, with the convEGGtor and the grid, to 160 °C. Put the hazelnuts in the Drip Pan, place the pan on the grid of the EGG and close the lid.

Roast the hazelnuts for approx. 20 minutes.

WITH ROCKET PESTO AND PARMESAN CHEESE

water. Bring a large pan of lightly salted water to the boil. Add the leeks and cook them until soft in about 6 minutes. Drain and leave to cool on a plate.

leek on a dish and sprinkle with the remaining 50 grams of rocket and the roughly chopped hazelnuts. Grate the remaining Parmesan cheese over it and sprinkle with some pesto. Serve the remaining pesto in a separate bowl.

❱ Remove the Drip Pan from the EGG with the

Tip than You can always make more pesto re in Sto pe. what is required for this reci e labl sea the refrigerator in a clean and . container for one week maximum

EGGmitt and leave the hazelnuts to cool. Replace the grid and the convEGGtor in the EGG with the Cast Iron Grid using the Cast Iron Grid Lifter.

Close the lid of the EGG and heat to 180 °C. ❱ To prepare the rocket pesto, put 200 grams of

rocket and 100 grams of the roasted hazelnuts in a food processor with chopping blades. Grate half of the Parmesan cheese over the bowl and add the extra virgin olive oil. Blend until the pesto texture is smooth, and season with salt and pepper. To garnish, roughly chop the remaining hazelnuts. Pull off the parsley leaves and chop finely. ❱ Gently squeeze the remaining cooking juices

from the leeks and brush with olive oil. Place the leeks on the grid and grill for 2-3 minutes on each side.

❱ Meanwhile, remove the dark green leaves

from the leeks and cut them in half lengthwise all the way to the roots. Do not cut the roots.

Thoroughly wash the leeks twice in lukewarm

❱ Remove the leeks from the EGG. Cut off the

roots and divide the leeks into approximately 5 centimetre pieces. Place the grilled pieces of

Roasted artichoke

ERDE V A S L A S Y C I WITH SP

Serves 6

❱ Place the artichokes at the side of the grid and

6 artichokes

close the lid of the EGG. Leave the artichokes to roast for about 40-50 minutes.

For the salsa verde: 1 clove of garlic 1 red onion 1 red chilli pepper 30 capers 1 lemon 1 bunch of watercress 1 bunch flat-leaf parsley 5 sprigs of tarragon ½ bunch of basil 300 ml extra virgin olive oil Accessories: Cast Iron Grid

❱ Meanwhile, peel and roughly chop the garlic

for the salsa verde. Peel and finely chop the red onion. Halve the chilli pepper, remove the stalk and the seeds and finely cut the flesh. Drain the capers and chop coarsely. Squeeze the lemon. ❱ Break off the thickest stems of the herbs, add

the garlic, and finely chop in the food processor.

While the machine is running, gradually pour in the extra virgin olive oil to create a lovely smooth sauce. Do not let the machine run any longer than necessary to prevent the herbs from turning brown. Pour the sauce into a bowl and add the red onion, chilli pepper, capers and lemon juice.

Season with salt and pepper.

❱ Ignite the charcoal in the Big Green Egg and

❱ Remove the roasted artichokes from the EGG.

heat, with the Cast Iron Grid, to 180 °C. Make an incision in the stems of the artichokes, as close to the bottom as possible. Gently break them off so the strings are removed as well. Cut off the top of the artichokes approximately 3 centimetres from the bottom using a serrated knife.

Place them on a dish or place each artichoke on a plate. Remove the leaves and enjoy the deliciously roasted artichoke bottom with spicy salsa verde.

11

Enjoy!

Roasted beet salad

OLI C C O R B D E L L I AND GR WITH LABNE

❱ Lay out six sheets of aluminium foil. Thoroughly

Serves 4 75 g walnuts 2 red beets 2 yellow beets 2 chioggia beets 3 sprigs of rosemary 6 cloves of garlic 12 sprigs of thyme sea salt olive oil 1 head of broccoli white part of ¼ frisée

For the labne: 2 lemons 300 ml Greek yoghurt 100 ml olive oil

Accessories: convEGGtor Rectangular or Round Drip Pan EGGmitt Cast Iron Grid Cast Iron Grid Lifter Cast Iron Griddle Half Moon

wash the beets in tepid water and pat dry.

Remove the needles from the rosemary, peel the garlic and cut into slices. Place two sprigs of thyme, one sixth of the rosemary needles, 1 sliced clove of garlic and a beet on each sheet of aluminium foil. Sprinkle with sea salt and freshly ground pepper and add a drizzle of olive oil. Pack the beets in the foil and make a small opening at the upper side to absorb the flavour from the Big Green Egg.

❱ Remove the Drip Pan from the EGG with the

EGGmitt and leave the walnuts to cool. Replace the grid and the convEGGtor in the EGG with the Cast Iron Grid using the Cast Iron Grid Lifter. Place the Cast Iron Griddle Half Moon (ribbed side up) on the grid.

❱ Ignite the charcoal in the Big Green Egg and

heat, with the convEGGtor and the grid, to 160 °C. Put the walnuts in the Drip Pan, place the pan on the grid of the EGG and close the lid.

Roast the walnuts for approx. 20 minutes.

❱ Place the beets on the Cast Iron Grid, close the

lid of the EGG and heat to a temperature of 180°C. Roast the beets in about 60 minutes until cooked and soft. You can check this by sticking a

thin knife into the beet. In the meantime, make the labne. Squeeze the lemons and mix the juice with the yoghurt, 100 ml of olive oil and season to taste with salt and pepper. Cover and store in the fridge until ready to serve. Cut the broccoli into florets. Sprinkle with salt and pepper and a drizzle with olive oil. Coarsely chop the walnuts and remove the leaves from the frisée. ❱ Place the broccoli florets on the Cast Iron

the grid. Grill the broccoli florets on each side for approx. 5 minutes until nicely coloured and nearly done. Carefully remove the foil from the beets and allow to cool. Remove the peel and cut the beets in attractive segments. ❱ Divide the beet segments, grilled broccoli and

frisée between the plates and sprinkle with the coarsely chopped walnuts. Add a few dashes of labne and serve the remaining labne in a bowl.

Griddle Half Moon and remove the beets from

‘BITTER PILLS MAY HAVE BLESSED EFFECTS’ This is a translation of an old Dutch saying and it doesn't only apply to medication. The entire metabolism benefits if the body takes in sufficient bitter substances. In the old days, there were far more bitter substances in vegetables, fruit and herbs than today. Unfortunately, due to the modern production methods, these substances have disappeared to a great extent. Which explains why we no longer appreciate bitter tasting products.

Prosperity was one of the reasons that sweeter tasting products were developed. Consumers rewarded this effort by buying sweet tasting products en masse. At the same time, the modern farming methods brought about a change in quality that manifested itself as in a change in taste. Plants produce bitter substances to counteract bacteria and fungi. As soon as the plants are sprayed with chemical pesticides, the crops become basically too lazy to produce any antibodies. By administering pesticides, a function of the natural resistance of crops against intruders is superseded. This intervention in the growth process obviously has consequences and we cannot trick nature, which is why only organically grown fruit and vegetables still contain large quantities of bitter substances.

The manner in which people experience a bitter taste is genetically determined. One person will find it more bitter than the other. It is, however, also an issue of learning and getting used to it.

For example, the small children of today will eat olives while many of today's adults never did when they were young. There was no such

variation and food, in general, was far simpler.

Nowadays the food, called fusion, is more mondaine, in part because of the melting pot of different cultures all over the world and because people travel more today than in the past. What an enrichment!

By placing fruit, bitter tasting vegetables and herbs on the menu, the taste buds are reset, so to speak. Bitter activates the metabolism with a greater production of saliva, stomach acid and bile. This helps to digest the food not only quicker but also better. In addition, it will also give us a timely feeling of satiety, preventing us from overeating. There is a reason why the well-known herbal elixirs contain many bitter substances.

The effects of bitter food on the metabolism also ensure a well-balanced intestinal flora.

Furthermore, bitter substances give a strong basic reaction, which delays the acidification as you grow older. Stimulating the bitter receptors in the mouth and intestines will ensure that sugars are absorbed more gradually. This lessens the stress on the metabolism and will delay the development of a too low blood sugar level.

Research has also shown that bitter substances have cancer-resistant properties.

Retaining these substances in ingredients as much as possible highly depends on their preparation.

When boiling vegetables, the bitter substances often end up in the cooking liquid, so if you can,

it would be wise to also use that liquid as it will help preserve the flavour of the ingredient. Please keep a sufficient distance between your food and the fire when cooking on the Big Green Egg. It will keep the vegetables more intact, which benefits both the taste and your health.

Hans van Montfort, Doctor and Researcher. Yvonne Coolen, Gestalt therapist and awareness trainer www.cigmtr.nl

12

BERLIN - NOBELHART & SCHMUTZIG

Micha Schäfer utzig m h c S & t r a lh e Nob Berlin

Enjoy!

Enjoy!

BERLIN - NOBELHART & SCHMUTZIG

13

THE CHEF’S REGION

R’S E F Ä H C S A H C I M E TAST BERLIN

You’ve likely seen it on menus before; the meat is purchased from a local farmer and the vegetables are sometimes grown specifically for that restaurant by a local farm. The basic ingredient of most dishes is from the region and the chef knows the origin of the product.

All ingredients used by Nobelhart & Schmutzig are locally grown. You won’t find pepper and other exotic spices in the kitchen, while citrus fruit or chocolate aren’t on the menu either.

Instead of olive oil, the restaurant uses rapeseed oil from Fläminger Genussland, an arable farm about 80 kilometres south of Berlin. Yoghurt is usually purchased from the Lobetaler Bio Molkerei and salt comes from Saline Luisenhall. Raw milk and raw cream, with which Micha makes, among other things, a nice, sour butter, is purchased from Piotr Kress, a farmer who only has 10 cows. which consists entirely of local products. Once inside, guests are blown away by the interior. The kitchen, featuring a Big Green Egg, is the beating heart of the restaurant. Around this kitchen a nice bar provides space for 28 people, while there is a larger table available for larger groups. The interior has a natural look, with plenty of wood and stone. Making a reservations isn’t required yet is definitely recommended as Nobelhart & Schmutzig has become a true Berlin hotspot.

Beating heart of the restaurant

Nobelhart & Schmutzig is special in many ways.

As an unsuspecting passer-by you’d likely walk right by it on Friedrichstrasse near Checkpoint Charlie. Almost nothing marks it as a hospitality establishment and there is no à la carte option.

All guests are served the same ten-course menu,

Berlin is undoubtedly one of the most popular city trip destinations. A trendy city with history and many good restaurants where local products may not be the first thing to come to mind. Until you’ve eaten at Speiselokal Nobelhart & Schmutzig, as chef Micha Schäfer and his team only work with local ingredients here.

behind Nobelhart & Schmutzig: "Billy wanted to open a restaurant where the focus is on sustainability and regional products. My previous employer, Villa Merton in Frankfurt, shared this philosophy. It's how I cook. We introduce our guests to locally sourced ingredients from the Berlin area and consider this our responsibility to our producers. Consumers these days are so far removed from the grower. In principle, all products we work with are found within a radius of 200 kilometres around Berlin, which allows for close and personal contact with growers."

Fully self-sufficient

Producers in the spotlight

Billy Wagner is the sommelier and owner, while Micha Schäfer is in charge of the kitchen. Each dish on the menu lists the name of the producer of the main ingredient, thereby truly putting them in the spotlight. On the way to visit some of the producers, Micah explains the philosophy

contacts with potential growers and test the ingredients. "It's a process that never stops," the chef explained. "And it's not just about the search itself; sometimes you have to explain the value of the product to the producer. It must meet the legal requirements in order to be used in the hospitality industry, which may result in additional expenses.

I'm happy to pay more, because then I know I have a good product." Micha works with a huge number of producers. For example, the meat alone comes from about eight different farmers. Some companies are so small that the slaughter only takes place once or twice a year. Micha places orders himself, but the logistics are outsourced.

Micha occasionally visits his producers to maintain contact.

Value of the product

The search was not an easy one. A year before Nobelhart & Schmutzig opened in February 2015, Micha already moved to Berlin to establish

Roberto Vena is our first stop. His Wilde Gärtnerei is special, just like Roberto himself, who once moved to Berlin to study classical languages.

His barn is made of clay and he grows moss and herbs on the roof of his trailer. "Roberto is almost entirely self-sufficient," explains Micha. "Only the seeds and diesel are purchased. Furthermore, he makes everything himself, including his own soap and honey. Roberto grows organically but has no license for it. I don’t actually care about that and let my senses guide me. I don’t get all my

14

BERLIN - NOBELHART & SCHMUTZIG

vegetables from Roberto; I work with a total of around six vegetable vendors. The soil here north of Berlin is sandy and not suitable for all products.

After all, in addition to the qualities of the grower, the composition of the soil also affects the taste of an ingredient. Roberto's Jerusalem artichoke, a forgotten vegetable with a slightly sweet, nutty flavour, is great. Roberto only harvests the tubers after the end of the frost period so that they can develop more natural sugars. His leeks and rhubarb are also delicious. Our kale and other types of cabbage, herbs, apples and sometimes fruit juices are usually also from Roberto. I sometimes make broth or ice cream with the fermented liquid of willow branches that grow here."

Fish to order

"For fish I only have access to freshwater varieties," Micha continues. "Fortunately, there are dozens of lakes with good fish stocks in the Müritz National Park, which are carefully managed. A million elvers are placed annually to help maintain the eel level.

The fishery industry is becoming increasingly

Enjoy!

Protein-rich herbs

commercial; small businesses are disappearing and fish is also being cultivated. But that's not for me.

Fishing here is still done in the traditional manner, with small boats and nets with large mesh so that the smaller fish can slip through. When it comes to fish, freshness is extremely important. Luckily I am in the fortunate position that I can communicate what and how much fish I need, which is subsequently caught to order. I even suspect that we serve the freshest fish in all of Berlin."

Finally, Micha takes us to Müritzhof Lamm und Wild GmbH, where around 600 sheep and their lambs graze on about 200 hectares of land. The herds consist of Texel and black-faced sheep, excellent breeds that feast throughout the year on the juicy grass growing there. "The grass here has good nutritional value," says Micha. "It's good soil to keep animals. The sheep and lambs have enough space and spend the entire year outdoors.

You can really taste the difference! The shepherd keeps a close eye on the herd. For example, when the sheep are pregnant and need more protein, he leads the flock to an area where protein-rich herbs grow."

Experience the taste of Berlin

"Everything is very natural here," the chef continues. "Wolves and foxes are kept at bay by the donkey, a guard animal that canids are not very fond of. The slaughter is also carried out in very peacefully so that the animals do not get stressed. This is animal-friendly and benefits the

Müritz lamb

WITH CELERIAC CREAM AND PINE NEEDLES

For this dish, purchase a neck of lamb from a one-year-old lamb that has had a good life. The pine needles should have been picked in May and frozen.

Serves 4 10 g juniper berries 200 ml rapeseed oil + extra for spreading 5 kg celeriac handful of pine needles 1 neck of lamb with bone ½ head endive Accessories: Cast Iron Grid Cast Iron Grid Lifter

a sieve. Bring the celeriac cream to a boil in a pan on the stove and reduce to a thick paste, this may take several hours. Remove the pan from the heat and leave to cool. ❱ Stir the strained oil little by little into the

celeriac cream and store the resulting cream in the fridge. Chop the pine needles in a food processor and store in a sealed container in the freezer.

Prior to serving ❱ Ignite the charcoal in the Big Green Egg and

Additional accessories: grapevines (wood smoke)

One day in advance ❱ Crush the juniper berries. Mix together with the rapeseed oil in a small pan on the stove, and heat to 70 °C. Remove the pan from the heat and leave to stand overnight.

On the day itself ❱ Place a piece of cheesecloth in a strainer and

place it on a bowl. Pour the oil into the strainer.

Peel the celeriac and cut into chunks. Use a juice extractor to juice the celeriac and pour through

heat, with the Cast Iron Grid, to a temperature of 190 °C. Meanwhile, cut the lamb from the leg, brush with a little rapeseed oil and sprinkle with salt.

Place the Jerusalem artichokes on the grid, close the lid of the EGG and cook for approx.

20 minutes. Turn the meat every 5 minutes, making sure that the temperature does not exceed 190 °C. Take the meat out of the EGG, cover loosely with aluminium foil and leave to rest for 20 minutes. Meanwhile, bring a pot of lightly salted water to a boil on the stove.

Pluck and wash the leaves of the endive.

Take the Cast Iron Grid out of the EGG using the Cast Iron Grid Lifter. Put 4 to 5 grapevines

on the embers and put back the grid. Grill the lamb in the flames for about 3 minutes. ❱ Take the meat out of the EGG. Blanch the

endive for a few seconds in boiling water. Drain and press out the moisture. Place a generous spoonful of celeriac cream on each plate. Place the endive beside it and sprinkle with the chopped pine needles. Cut the meat into fine slices, season with salt and arrange on the plates. Serve as hot as possible.

flavour of the meat. The combination of the breed, the quality of life of the animals and the time they are given to grow makes the meat incredibly flavourful and beautifully marbled.

I want this flavour to be reflected in my dishes, which is why each dish always consists of two to a maximum of four main ingredients. In this way, guests can truly experience the taste of Berlin!"

Enjoy!

BERLIN - NOBELHART & SCHMUTZIG

15

Müritz Arctic char

WITH DILL FLOWERS

Because the fish fillet remains raw, it is important to work with very fresh fish, preferably caught no earlier than the day before. Go to a reliable fish supplier. Unable to find Arctic char? Use trout or rainbow trout

Serves 4

Prior to serving ❱ Fill the fire box of the Big Green Egg with

100 g cress seed 5 00g freshly squeezed apple juice from Elstar apples ½ cabbage handful of dried dill flowers 1 fresh 500 g Arctic char, cleaned Accessories: Cast Iron Grid

charcoal to about 5 cm above the rim and ignite.

It is important that you grill the fish fillets as close to the glow of the charcoal as possible.

Place the Cast Iron Grid in the EGG and bring to a temperature of 180 °C. In the meantime, gently fillet the char, leaving the skin on the fillets.

Remove any bones from the fish fillets and cut each fillet into two equal pieces. ❱ Place a fish fillet on the grill of the EGG

One day in advance ❱ Put the cress seeds in a bowl. Add the apple juice and leave to soak overnight in the refrigerator. Break the leaves of the cabbage and cut out the coarse veins. Wash the leaves and pat dry. Sprinkle with salt and place in a vacuum bag.

Seal the vacuum and leave to soak overnight.

Grind the dried dill flowers in a food processor until they become powder, rub through a sieve and store in a sealed container.

ROBERTO'S JERUSALEM ARTICHOKE WITH CURD

Try to obtain Jerusalem artichokes exclusively harvested in late winter. They develop many natural sugars as protection against frost.

Serves 4

Prior to serving ❱ Ignite the charcoal in the Big Green Egg and

1 litre raw milk 1 large tbsp sour yoghurt 500 g Jerusalem artichokes rapeseed oil Accessories: convEGGtor EGGmitt

heat, with the convEGGtor and the stainless steel grid, to a temperature of 200 °C. Meanwhile, wash the Jerusalem artichokes, pat dry and brush with rapeseed oil. Place the Jerusalem artichokes on the grill, close the lid of the EGG and cook 20 minutes. ❱ Take the Jerusalem artichokes from the grid.

Turn off the heat and allow to cool to a temperature of 41 °C. Stir in the yoghurt and leave, for example in the oven, for 24 hours at a temperature of about 40 °C until the milk mixture acquires a firm texture.

Remove the grid and the convEGGtor with the EGGmitt and lay the grid back. Bring the temperature of the EGG back up to 180 º C. Halve the Jerusalem artichokes and put them - skin side down - on the grid. Close the lid of the EGG and grill for approx. 20 minutes. Make sure the temperature does not rise, as Jerusalem artichokes burn quickly.

One day in advance

❱ Remove the Jerusalem artichokes from the

❱ Place a piece of cheesecloth in a colander and

EGG when the skin is crisp and sprinkle with salt.

Spread on plates and place a generous spoonful of curd alongside.

Two days in advance ❱ Heat milk in a saucepan on the stove to 82 °C.

place it on a bowl. Transfer the milk mixture into the colander and leave it to drain overnight in the refrigerator.

with a spatula, grill 5 to 10 seconds and then immediately remove from the grid. Repeat with the remaining fillets. Pull off the skin of the fillets and season to taste with a little salt. Place a fillet on each plate. Spoon a spoonful of the soaked cress seeds next to it and place a few cabbage leaves over it. Finally sprinkle with the dill flower powder.

16

Enjoy!

3x CHICKEN

3 DIFFERENT WAYS

BEER CAN

chicken

A classic. It may be hugely popular, but I still get a lot of questions about this one, so I wanted to share my method. The twist in this recipe is that I use Radler (shandy). The refreshing sweet citrus taste of the Radler is a real treat! While the chicken is cooking, the beer in the can evaporates, keeping the chicken tender and juicy inside, which is primarily for the sake of the breast meat, which cooks quicker than the leg meat. The great thing about this recipe is that you only need half a can, so make sure the beer is nice and cold!

❱ Ignite the charcoal in the Big Green Egg. Put

the convEGGtor into the EGG, close the lid and heat to 180 °C. Meanwhile, mix together all the ingredients for the rub. Carefully lift the skin away from the chicken meat by sliding your fingers under the skin and moving them from left to right. Spread some of the rub between the skin and the meat and rub it in well. Also spread some rub into the cavity of the chicken. Thoroughly rub olive oil into the skin, then spread rub onto the skin until it is completely covered. ❱ Fix the half-full can of Radler into the Folding

Serves 2

Chicken is delicious, versatile and ideally suited to many different preparation methods on the Big Green Egg. This delicious bird can easily be prepared whole or in parts and there are many, many different ways of spicing up a chicken dish with herbs and spices. The Big Green Egg offers a wide range of ways to prepare chicken and Ralph de Kok is more than happy to share a few of them here. Take a look at the following recipes and get the best out of your ingredients and your Big Green Egg!

CLUB SANDWICH

with smoked chicken fillet

Stainless Beer Can Chicken Roaster and put the chicken over it. Put in the Round Drip Pan and place in the middle of the convEGGtor. Close the lid of the EGG and cook the beer can chicken for 60 to 70 minutes.

1 organic chicken olive oil 1 can of Radler (half-full) 1 organic lime 1 organic lemon

❱ Remove the Drip Pan from the EGG using the

EGGmitt and grate some lime and lemon zest over the bird before serving.

For the rub: 1 tbsp black pepper 1 tbsp salt 2 heaping tbsp paprika powder 3 heaping tbsp brown sugar 1 tsp ground cloves 1 heaping tsp onion powder 1 heaping tsp cumin powder 1 heaping tsp garlic powder 1 heaping tsp chilli powder Accessories: convEGGtor Folding Stainless Beer Can Chicken Roaster Round Drip Pan EGGmitt

HIGH WAY Home-smoking organic chicken fillet is absolutely worth it and very easy. Why not try in a sumptuous crisp salad with mango and goat's cheese, or on a sandwich? Here, I've opted to make a club sandwich.

One chicken fillet is enough for two people, but if you smoke an extra fillet while you're at it, you can slice it into pieces for use in a salad, for instance.

Serves 2 2 organic chicken fillets coarse sea salt sugar 6 pieces of white bread ½ bunch chives 1 organic lime 3 heaping tbsp mayonnaise 3 heaping tbsp crème fraîche ¼ red cabbage ¼ iceberg lettuce 1 beef tomato 1 boiled egg ¼ cucumber 2 heaping tbsp coarse mustard 6 pieces of bacon, crispy fried

door to leave only 1½ centimetres open. Allow the temperature to gradually reach 120 °C. Leave the chicken fillet to cook for approximately 40 minutes until the core temperature has reached 75 °C. Check this using the Instant Read Digital Thermometer. Remove the fillets from the grid and leave to cool.

chicken

There are a number of names for this type of preparation. I have chosen a tongue-in-cheek name.

I think it's clear what it refers to... It is a technique that is very popular in Southern Europe and South American countries: Pollo al Mattone. The trick is to be able to cook the entire chicken in about 30 minutes and in order to do so, we snip the chicken open and grill it flat under two bricks on the Cast Iron Grid, which we've placed upside down in the Big Green Egg. Because the grid's bars are wider on the bottom, using it this way provides more contact heat.

Serves 2 1 organic chicken 1 large red chilli pepper 4 cloves of garlic 1 small bunch of sage olive oil coarse sea salt 1 organic lemon 150 g butter

165-175 °C. Meanwhile, wrap two bricks in high-quality aluminium foil and heat them up on the grid. ❱ Put the chicken, skin side down, flat on the grid

and use the EGGmitt to place the bricks on top of the chicken. Close the lid of the EGG and grill for 15-20 minutes until the skin is crisp and golden.

Accessories: Rectangular Drip Pan Cast Iron Grid EGGmitt ❱ Meanwhile, lightly grill both sides of the slices

Accessories: Apple Smoking Chips convEGGtor Instant Read Digital Thermometer

coarse sea salt and sugar. Leave to absorb for 2-3 hours in the refrigerator.

of bread on the grid. Finely chop the chives and grate the lime zest. Mix the chives and lime zest with the mayonnaise and crème fraîche. Season with the lemon juice and salt and pepper to taste.

Slice the red cabbage and the iceberg lettuce into thin strips. Cut the tomato and the egg into slices and shred ribbons off the cucumber. Cut one of the chicken fillets into thin slices and use the second chicken fillet in a salad, for example.

❱ Soak a handful of Apple Smoking Chips in

❱ Spread one slice of bread with the mayonnaise

water. Distribute three charcoal starters over the charcoal and ignite them. Open the draft door of the ceramic base and leave the lid of the EGG open for 10 minutes. Take the fillets out of the fridge and rinse them thoroughly. Dab them dry.

mix and top it with the iceberg lettuce, tomato and crispy bacon. Lay the next slice of bread on top, spread it with coarse mustard and top it with cucumber, smoked chicken, red cabbage and sliced egg. Spread another slice of bread with the mayonnaise mix and use it to complete the sandwich, spread side down. Insert two wooden skewers into the sandwich and cut it in half diagonally. Repeat with the remaining ingredients to make a second sandwich.

❱ Very generously sprinkle the chicken fillets with

❱ Sprinkle the soaked Smoking Chips onto the

glowing charcoal, place the convEGGtor and the Stainless Steel Grid in the EGG. Put the fillets on top, close the lid immediately, and close the draft

❱ Using poultry scissors, cut the backbone out of

the chicken by cutting through the ribs on both sides of the vertebra. Squash the chicken flat by pushing it down firmly with your open hands. ❱ Remove the stem and the seeds from the

chilli pepper and peel the garlic. Finely chop the pepper, garlic and five sage leaves. Put the chicken, skin-side down, into the Rectangular Drip Pan, sprinkle generously with olive oil and sea salt. Sprinkle with half the pepper, garlic and sage, and grate half lemon zest over it. Turn the chicken over and do the same with the other half of the same ingredients. Squeeze the juice of half a lemon onto the chicken. Put the Drip Pan in the refrigerator and leave to marinate for 4 hours. ❱ Ignite the charcoal in the Big Green Egg,

and place the Cast Iron Grid upside down in the EGG. Close the lid and heat up the EGG to

❱ Turn the chicken over, put the bricks back on

the chicken, close the lid and grill for another 10-15 minutes until the chicken is cooked.

Meanwhile, finely chop the remaining sage leaves, and heat up the butter and a pinch of sea salt in a pan. Drizzle the butter over the chicken before serving.

17

Enjoy!

Filling, lighting & cooking The Big Green Egg is suitable for many cooking techniques. After lighting up the EGG, various accessories can be used to set up the Big Green Egg for grilling, baking, boiling, stewing, smoking or slow cooking. On this page you will find a guide to the basic setups and a number of preparations they make possible.

Lid with chimney Ceramic cap snuffer

Temperature gauge

ss Stainle rid G l Stee

Fire ring

convEGGtor & Stainless Steel Grid

on Grid Cast Ir s Stainles id r G Steel

1. Fill the ceramic fire pit with charcoal to about five centimeters over the rim. Add three Big Green Egg Charcoal Starters (firelighters).

tor

convEGG

3. After 10-15 minutes, if the firelighters have burned up, install the accessories for the desired setup, depending on what you are cooking.

Grate

4. Close the lid and install the dual function metal top. Set the temperature with the draft door and dual function metal top.

N.B. After lighting up, keep the lid of the Big Green Egg closed as much as possible to maintain the desired temperature. r Draft doo

TEMPERATURE & TIMES Setup 1 Grilling Fruit & vegetables Shellfish Fish Côte de boeuf Rib Eye Lamb chops Chicken Duck breast Setup 2 Cooking with indirect heat Pork neck Leg of lamb Rump steak Full chicken Chicken leg Chicken breast Smoking Pork neck Rump steak Salmon Setup 3 Stewing Meat stew Vegetable stew Setup 4 Cooking on stone Pizza (crust 2-3mm) Roasting potatoes Roasting root vegetables Hot chocolate cake

2

Cast Iron Grid

2. Fully open the air control at the base and light the firelighters.

Leave the lid open. The large amount of oxygen will soon get the charcoal glowing.

Base

Preparation

1

HOW TO LIGHT UP THE BIG GREEN EGG

ction Dual fun op t l meta

ic Ceram firebox

BASIC SETUPS

Weight

Big Green Egg Core Temperature temperature

Time (approx.)

20-100 g 20-100 g 150-250 g 1 kg 100-250 g 100-250 g 150-250 g 300 g

220°C 220°C 220°C 230-250°C 220°C 220°C 150°C 190-200°C

- 55°C 55°C 52-58°C 50-68°C 50-68°C 77°C 54°C

2-5 min.

13 min.

13 min.

16-20 min.

5-10 min.

5-10 min.

16-20 min.

6-8 min.

2-5 kg 2-5 kg 2-5 kg 1,5 kg 250 g 250 g

120°C 120°C 120°C 180°C 180°C 180°C

65°C 55°C 48°C 77°C 77°C 77°C

4 hour 3 hour 1,5 hour 75-90 min.

35 - 45 min.

16 - 20 min.

2-5 kg 1-3 kg 180 g

90°C 90°C 90°C

65°C 48°C 50°C

8-9 hour 1,5 hour 20-25 min.

2-8 kg 1-5 kg

150°C 150°C

- -

3-4 hour 20 min.

- - - -

250°C 150°C 150°C 200°C

- - - -

6-10 min.

2-3 hour 2-3 hour 10 min.

For serious grilling!

Indirect cooking

Using the Cast Iron Grid for direct cooking gives the food beautiful, distinctive grill stripes. Cast iron retains heat better than stainless steel.

By installing the convEGGtor you turn the Big Green Egg into an oven.

Suitable for low and high temperatures, potentially with the addition of wood smoke to smoke ingredients.

Uses include: Short meat preparations / Vegetables / Fish / Fruit / Scallops

Uses include: Cooking large pieces of meat / Fish Smoking large pieces of meat & fish

3

Stainless Steel Grid & Dutch Oven

4

convEGGtor, Stainless Steel Grid & Flat Baking Stone

king Flat Ba e Ston

Dutch Oven

s Stainles id r G l e Ste

tor

convEGG

s Stainles l e e t S Grid

Useful instruction videos This page provides the basic principles for using the Big Green Egg. How exactly do you bake a delicious pizza or bread on the EGG? How you can easily control the temperature and how can the Big Green Egg be used as a smoker? These and many other questions are answered in the seven highly informative instruction videos ‘Lighting and putting out the EGG’, Temperature control’, ‘Direct grilling’, ‘Cooking with indirect heat’, ‘Smoking’, ‘Working with the pizza stone’, and Cleaning and maintenance’ on biggreenegg.eu.

Stewing

Cooking on stone

By using the Cast Iron Dutch Oven without a lid the delicious aromas for which the Green Egg is known are absorbed by the dish.

For baking pastry like cakes, breads, pizzas, and roasting of, for example, potatoes, sweet potatoes, and vegetables.

Uses include: Stewed pork cheek / Vegetable stew Boeuf Bourguignon / Stewed onions

Uses include: Bread / Pizza / Hot chocolate cake Roasting potatoes and vegetables

18

Enjoy!

THREE COURSES FROM

g g E n e e r G g the Bi Have you ever prepared a complete menu in the Big Green Egg? It may appear a bit tricky, ensuring that the timing of the dishes coincides with you enjoying a delicious meal together with family or friends, but the proper preparation should take care of this superbly.

PREPARATION Beef stew

centimetre thick. Peel the onions and cut them into half rings. Peel the garlic and chop finely, then chop the thyme and rosemary finely.

❱ Ignite the charcoal in the Big Green Egg and

Ingredients (Serves 4)

5 eggs 280 g almond flour 100 g flour

Starter: Salad 4 heads of little gem 2 portobello mushrooms white part of ¼ frisée 50 ml olive oil 200 g pancetta, not too thinly sliced

heat, with the grid, to 200 °C. Cut the braising steak in little cubes of 2 x 2 cm and put the meat in a bowl. Sprinkle with salt, pepper and the flour and mix well to make sure the flour is evenly distributed.

For the syllabub: 2 organic lemons 30 rosemary needles 100 ml white wine 100 ml cognac or brandy 50g sugar 200 ml whipping cream

For the salsa verde: 1 clove of garlic 1 red onion 30 capers 1 lemon 1 bunch of watercress 1 bunch flat-leaf parsley ½ bunch chervil ½ bunch of basil 300 ml extra virgin olive oil

Accessories: Cast Iron Dutch Oven convEGGtor EGGmitt Round Drip Pan Cast Iron Grid Cast Iron Griddle Half Moon

❱ Heat up the olive oil in the Cast Iron Dutch

❱ Place the Cast Iron Dutch Oven on the grid of

the EGG, close the lid and preheat the pan for approximately 8 minutes. Meanwhile, remove the leaves from the fennel roots, cut the fennel root in half and cut each half in slices of about half a

GEM, PORTOBELLO LE TT LI D LE IL R G F E SALAD O WITH SALSA VERD TA ET C N PA D N A MUSHROOMS

Main course: Beef stew 500 g braising steak 2 tbsp flour 2 fennel bulbs 3 red onions 5 cloves of garlic 3 sprigs of thyme 20 rosemary needles 100 ml olive oil 300 ml red wine 1 can of peeled tomatoes (approx. 400 g)

❱ Pull off the parsley leaves and chop finely to

start preparing the gremolata. Peel and finely chop the garlic. Mix the parsley, garlic and lemon zest and store in a sealable container in the refrigerator until ready to serve. ❱ After stewing the meat for one hour, cover the

Cast Iron Dutch Oven with a lid and leave the beef stew to stew for another 3 hours. Meanwhile, start preparing the salad.

For the gremolata: ½ bunch parsley 1 clove of garlic Zest of 1 lemon

Salad

❱ Cut the little gems in half lengthwise and

sprinkle the cut surface with salt. Cut the portobello mushrooms in slices of approximately half a centimetre and sprinkle with salt. Cover and store in the refrigerator until needed.

Dessert: Tangerine tart (Serves 8) 2 00 g butter, at room temperature + extra for greasing 300 + 80 g sugar 6 organic mandarins (e.g. clementines) 1 organic lemon

❱ Meanwhile, peel and roughly chop the garlic for

the salsa verde. Peel and finely chop the red onion. Drain the capers and chop coarsely.

Squeeze the lemon.

Continued from page 7

Cast Iron Griddle Half Moon This very practical cast-iron baking tray has a double function owing to its flat and ribbed sides. The flat side is ideal for cooking pancakes, blinis or eggs while the ribbed side is perfect for making toasted sandwiches or grilling delicate fish fillets. Because the Cast Iron Griddle Half Moon covers only half of the grid you can grill other ingredients at the same time.

Oven and brown the meat on all sides. Add the fennel, half onion rings, garlic, thyme and rosemary and add the red wine. Add the peeled tomatoes and some salt and pepper and mix all ingredients thoroughly. Remove the Cast Iron Dutch Oven from the EGG using the EGGmitt.

Remove the grid, place the convEGGtor and replace the grid. Replace the Cast Iron Dutch Oven and close the lid of the EGG. Reduce the temperature to 120 ºC by slightly closing the draft door and the dual function metal top. Leave to simmer for about 1 hour.

Round Drip Pan This multifunctional, round drip tray is versatile. It captures grease and any other released juices and can, if necessary, be filled with a layer of water in order to create a higher humidity within the EGG, and can also be used as a pan to heat liquids in, among other things. Partly due to the non-stick coating, which makes the pan easy to clean, it is also possible to use the Round Drip Pan as a pie dish. Especially in combination with the Sittin’ Chicken/Turkey Ceramic Roaster and the Vertical Chicken/Turkey Roaster this is a very popular accessory.

19

Enjoy!

TANGERINE TART ABUB WITH LEMON SYLL

BEEF STEW W ITH FENNEL, TOMATO AND GREMOLATA

❱ Break off the thickest stems of the herbs, add

the garlic, and finely chop in the food processor.

While the machine is running, gradually pour in the extra virgin olive oil to create a lovely smooth sauce. Do not let the machine run any longer than necessary to prevent the herbs from turning brown. Pour the sauce in a bowl and add the red onion, capers and lemon juice. Season with salt and pepper and cover to store in the refrigerator until ready to serve.

lemon and squeeze out the juice. Place these in a fireproof bowl or pan and add 80 grams of sugar.

After fifteen minutes place the bowl or pan on the grid of the EGG, next to the tart. The juice will reduce to about half the quantity.

lid and reduce the liquid to about two-thirds in 30-40 minutes. ❱ Remove the Drip Pan from the EGG with the

EGGmitt. Pour the contents through a sieve and leave it to cool. Extinguish the EGG by closing the draft door and the dual function metal top or set it up for the preparation of the salad, if you want to continue preparing the food.

Beef stew

Beef stew

❱ Remove the Cast Iron Griddle Half Moon and

the Cast Iron Grid from the EGG using the EGGmitt. Place the convEGGtor and the grid in the EGG and reduce the temperature of the EGG to 120 °C. Place the Cast Iron Dutch Oven with the beef stew and its closed lid on the grid. Close the lid of the EGG and heat for about 30 minutes.

❱ Mix the whipping cream and the cooled down

liquid until mushy. Cover and store in the refrigerator until ready to serve.

Remove the pan from the EGG and remove the lid. If necessary, add extra salt and pepper and leave to cool. Cover and store in the refrigerator until needed.

Tangerine tart

❱ Place the Round Drip Pan in the EGG, close the

PREPARATION

❱ Heat the EGG to a temperature of 180 °C.

❱ Check if the tart is done by sticking a cocktail

Grease a round cake tin (Ø 28 cm) and line with parchment paper. Greasing the tin will keep the paper in its place.

stick into it. If it comes out clean the tart is ready.

Remove the cake tin and the bowl or pan with juice from the EGG using the EGGmitt. Pierce the tart with a fork and brush with the reduced juice several times until all the juice is absorbed. Allow the tart to cool. Keep covered in the refrigerator until ready to serve.

Salad

❱ Remove the grid and the convEGGtor from the

EGG. If necessary, ignite the charcoal. Heat the EGG, with the Cast Iron Grid and the Cast Iron Griddle Half Moon (ribbed side up), to 180 °C. Pull the leaves from the frisée and brush the halved heads of little gem and the portobello slices with olive oil.

the convEGGtor from the EGG using the EGGmitt and replace the grid. Again, heat the EGG to a temperature of 180 °C. Meanwhile, peel thin strips from the lemon peel using a peeler and place these in the Round Drip Pan together with about 20 rosemary needles. Halve the lemons and squeeze out the juice over the Drip Pan. Add the white wine, cognac or brandy and the sugar.

❱ Finely chop the remaining rosemary (of the

syllabub). Cut the tart into wedges and arrange them on the plates. Ladle a big spoonful of syllabub over the wedges and sprinkle with the finely chopped rosemary.

❱ Place the butter and 300 g sugar in a bowl and ❱ Grill the little gem on the grid for about

10 minutes, flipping them over after 5 minutes.

Grill the portobello slices on the grid for about 3 minutes, flipping them over after 1.5 minutes.

At the same time, using the Cast Iron Griddle Half moon, fry the pancetta slices crispy on either side in portions. ❱ Remove the ingredients from the EGG. Cut the

little gem in half again, length-wise, and divide these between the plates, then add the portobello slices, the pancetta and the frisée leaves. Sprinkle with salsa verde.

❱ Pour the batter in the tin and spread evenly.

Place on the grid and close the lid of the EGG. Bake the tart for approx. 45 minutes until golden brown and done. Halve the tangerines and the

EGG and place on a heat-resistant surface on the table. Ladle some beef stew on each plate and sprinkle with the gremolata.

Tangerine tart

❱ To prepare the syllabub, remove the grid and

whisk using a mixer until well blended, but not light and fluffy. Finely grate the peel from the tangerines and lemon over the bowl and mix with the butter mixture. Add the eggs, one by one, and add the almond flour as soon as the eggs have been fully absorbed. Finally, mix in the flour and a pinch of salt creating a homogeneous and thick batter.

❱ Remove the Cast Iron Dutch Oven from the

Cast Iron Grid The cast-iron grid gives your food that characteristic grilled taste and a beautiful diamond pattern on ingredients like vegetables, meat and poultry.

Available for models Mini to Large.

RENEWED! EGGmitt™ The EGGmitt has many advantages over regular barbecue gloves.

For instance, the inside is lined with soft cotton while the outside is made of fire-resistant and heat-resistant fibres. Hand, wrist and forearm are therefore protected. Because the fingers are separate from each other and the glove is finished with a silicone profile, it provides a superior grip. The EGGmitt can withstand temperatures up to 246 °C and is suitable for both left and right hand.

RECEIVING RECIPES DIGITALLY? Would you also like to receive the latest seasonal menus and recipe specials for the Big Green Egg by e-mail? Sign up for Inspiration Today on biggreenegg.eu and you’ll be inspired by the tastiest recipes time and time again.

Stainless Steel Tool Set A good tong, spatula and silicone brush are necessary accessories for cooking outdoors. This stylish three-piece stainless steel set allows you to place ingredients on the grid, turn and remove them from the grid safely and hygienically and brush them with, for example, butter, oil or sauce. The shape of the handles makes the utensils easy to hold and their size ensures ample distance between hands and the heat of the charcoal. The set includes an extra brush (with removable head).

All utensils of this set are also available separately.

NEW!

20

Enjoy!

A PÂTISSIER'S

SECRETS

We're sure you often use the Big Green Egg to bake or prepare a dessert. And if not, it's about time you started! Because the Big Green Egg will also add additional flavour to any pastries you prepare in it. The Big Green Egg is part of pâtissier Hidde de Brabander's standard equipment, both at home and at his company Dreams of Magnolia. But what does the Big Green Egg add for him?

It only takes a split second for Hidde to answer that question: "Flavour! That, and the fact that all sorts of preparation techniques are possible with a Big Green Egg. I add a specific flavour to

certain ingredients and creations by using the Big Green Egg in combination with a particular preparation technique. The technique I use most is smoking. Smoking baked foods, nuts or

S’MORES

For about 10-15 biscuits

For the biscuits: 190 g flour + extra for sprinkling 115 g cold butter 50 g cane sugar 1 g salt 4 g sodium bicarbonate 8 g honey For the filling: 75 g dark chocolate (Callebaut 811) 12 g gelatine sheets 150 g granulated sugar 50 g dextrose 50 g glucose syrup 62 g water Accessories: convEGGtor Flat Baking Stone EGGmitt

❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 170 °C. Lay out two sheets of parchment paper of approximately the same size as the Flat Baking Stone. For the biscuits, sieve the flour over a mixing bowl and cut the butter into cubes. ❱ Mix the cane sugar, the salt and sodium bicarbonate through the flour. Stir in the honey and finally knead in the butter to create a dough.

Roll out the dough on a worktop dusted with flour to about 2 mm thick. Cut out rounds with a

diameter of approx. 7 cm and place these on the parchment paper. ❱ Carefully lay the first sheet of parchment paper onto the Flat Baking Stone and place the stone on the grid. Close the lid of the EGG and bake the biscuits for approx. 15 minutes until golden brown and done. Repeat with the second portion of biscuits. Leave to cool. Remove the Flat Baking Stone, grid and convEGGtor from the EGG using the EGGmitt and replace the grid. Close the lid of the EGG and heat to 225 °C. ❱ While baking the biscuits, break the chocolate into small pieces, if necessary. Melt the chocolate in a bain-marie. Spread thinly on a sheet of parchment paper using a palette knife and leave to harden. ❱ Soak the gelatine sheets in water until soft.

Meanwhile, bring the granulated sugar, dextrose, glucose syrup and the water to the boil. Remove the pan from the stove, squeeze the gelatine and dissolve it in the sugar mixture. Put the mixture in a mixing boil and whisk with the mixer until the mixture shows nice peaks and then ladle it in a piping bag. ❱ Score the chocolate and break into pieces. Aim for a size that's similar to that of the biscuits.

Spread out half the biscuits over the worktop and pipe on a little bit of filling on each biscuit.

Place a slice of chocolate on top and pipe on a bigger portion of the filling. Cover with a biscuit. ❱ Place the s’mores on the grid of the EGG, close the lid and heat for approx. 8 minutes.

cocoa-beans. My Single Malt Nougat, where I add the smoky taste of whiskey to the nougat, owes much of its flavour to smoking the almonds I add in the Big Green Egg. Smoke, however, can also add more depth to sweet products; depth that is added as they cook in the EGG." No matter what, the Big Green Egg

will always add a subtle flavour, even when you only use it to prepare dishes or heat them up.

As Hidde puts it so eloquently in his book Patisserie., this flavour does not come in a pot and can only be achieved by preparing the food in the Big Green Egg.

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Enjoy!

ROASTED ORANGE For 1 litre of ice-cream approx. 10-15 oranges 4 vanilla pods 100 g granulated sugar 400 g water Accessories: Rectangular Drip Pan EGGmitt

❱ Ignite the charcoal in the Big Green Egg and heat, with the grid, to 170 °C. ❱ Halve the oranges. Place as many oranges as possible in the Rectangular Drip Pan with the cut

ICE-CREAM

surface upwards. Cut two vanilla pods lengthwise, scrape out the marrow and spread the marrow and the pods over the oranges. Place the Drip Pan on the grid of the EGG, close the lid and allow the oranges to roast for about 20 minutes. ❱ Remove the Drip Pan from the EGG using the EGGmitt and leave the oranges to cool.

Repeat with the remaining oranges and vanilla pods. ❱ Squeeze the juice from the oranges and weigh out 500 g of juice. Mix in the sugar and the water and whisk into ice cream in an ice cream maker.

If you don't have an ice cream maker, you can place the mixture in a shallow container in the freezer until frozen. Stir the mixture regularly to prevent the ice cream from crystallising.

CHOCOLATE TRUFFLES For 20-25 truffles

175 g whipped cream 1 star anise or 1 cinnamon stick, optional 300 g milk chocolate (Callebaut 823) 300 g shaved almonds 75 g dark chocolate (Callebaut 811) Accessories: convEGGtor Cast Iron Sauce Pot EGGmitt Drip Pan

Usually fresh fruit and sometimes even marshmallows are served with chocolate fondue. For the real chocoholics we also recommend serving chocolate truffles. The Cast Iron Dutch Oven will ensure that the fondue stays warm for a long time.

Serves 4-6 600 g whipped cream 600 g dark chocolate (Callebaut 811)

To serve: chocolate truffles marshmallows pieces of fresh fruit Accessories: convEGGtor Cast Iron Dutch Oven EGGmitt

❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180 °C. ❱ Pour the whipped cream in the Cast Iron Dutch Oven, place it on the grid and then close the lid of the EGG. Heat until the whipped creams boils.

Meanwhile, break the chocolate into small pieces (if necessary). ❱ Remove the Cast Iron Dutch Oven from the EGG using the EGGmitt, add the chocolate and stir until it has melted and blended with the whipped cream. ❱ Heat up the fondue in the EGG. Place the Cast Iron Dutch Oven on a fireproof surface on the table and serve with the truffles, marshmallows and the fruit.

❱ Remove the Cast Iron Sauce Pot from the EGG using the EGGmitt and pour the whipped cream through a sieve if you have added star anise or a cinnamon stick. Add the milk chocolate and stir until it has melted and blended with the whipped cream. Pour into the dish lined with cling wrap and leave to harden for 18 hours at room temperature. ❱ Prepare an almond crumble as a coating for the truffles. To do so, heat the EGG to a temperature of 160 °C. Spread the shaved almonds evenly over the Drip Pan and place the pan on the grid.

Close the lid and roast for about 15 minutes.

One day in advance ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180 °C. Line a dish of approximately 20 x 20 cm with cling wrap.

❱ Remove the Drip Pan from the EGG with the EGGmitt and leave to cool. Finely chop in a food processor with chopping blades. Store in a sealed food container until needed.

❱ Pour the whipped cream, (if you wish with the star anise or the cinnamon stick), in the Cast Iron Sauce Pot, place it on the grid and then close the lid of the EGG. Heat until the whipped creams boils. Meanwhile, break the milk chocolate into small pieces (if necessary).

❱ The following day, cut the hardened whipped cream-chocolate mixture in 20 to 25 equal squares. If necessary, break the dark chocolate into small pieces and melt in a bain-marie. Dip the squares in the melted chocolate and coat with the almond crumb.

CHOCOLATE

FONDUE

22

BRETON FLAN

Enjoy!

❱ Ignite the charcoal in the Big Green Egg and

heat, with the convEGGtor and the grid, to 190 °C. Grease a flan tin with a diameter of approx. 30 centimetres with butter.

For 1 flan 1000 g whole milk 180 g granulated sugar 120 g potato starch 100 g egg 20 g egg yolk 5g of mixed spices, such as five-spice powder or speculaas spices butter, for greasing Accessories: convEGGtor EGGmitt

❱ Pour the milk in a pan, add the granulated

sugar, and bring to the boil on the stove. Mix the potato starch, the egg, the egg yolk and spices in a mixing bowl. ❱ Add a splash of the hot milk to the egg mixture

and stir in well. Stir this mixture through the hot milk and bring to the boil while stirring. ❱ Evenly spread the mixture in the greased tin.

Place the tin on the grid of the EGG and close the lid. Bake the flan for about 30 minutes until golden brown and done, and remove the tin from the EGG using the EGGmitt.

MARZIPAN

For 800 grams 400 g shaved almonds 400 g granulated or cane sugar 30 g egg white Accessories: Cast Iron Dutch Oven Pecan Wood Chips convEGGtor EGGmittt

❱ Remove the Dutch Oven from the EGG using the EGGmitt and leave the smoked shaved almonds to cool. ❱ Place the shaved almonds in a food processor with chopping blades, add the sugar and the egg white and whisk into marzipan.

❱ Ignite the charcoal in the Big Green Egg and heat to a temperature of 125 °C. Evenly spread the shaved almonds in the Cast Iron Dutch Oven (or in a Drip Pan). ❱ Sprinkle a handful of Pecan Wood Chips over the smouldering charcoal, place the convEGGtor and the grid in the EGG. Place the Dutch Oven on the grid, close the lid of the EGG and allow the shaved almonds to smoke for about 20 minutes.

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Open your world ilities! of culinary possib

PLAYING WITH

flavour

One of the reasons the Big Green Egg is so popular among professionals and consumers is the subtle flavour accent it gives ingredients and dishes during preparation, irrespective of the preparation technique chosen. But in terms of flavour accents, there is still much more to discover, because you can use the Big Green Egg to play with flavours. How? By, among other things, smoking both savoury and sweet ingredients and dishes.

The closed system of the Big Green Egg has several advantages.

One is that smoking is one of the available preparation techniques, which means a separate appliance isn’t required when smoked ingredients are on the menu. By spreading (soaked) Wood Chips over the glowing charcoal, ingredients and dishes are smoked and cooked at the same time, and are given a nice, characteristic smoky flavour.

New flavour combinations Big Green Egg Wood Chips are available in the following flavours: Apple, Cherry, Pecan and Walnut. Each wood type provides a slightly different and milder or stronger flavour. Many new flavour combinations can be discovered by experimenting with the different types. One type sometimes better matches a particular ingredient than another.

Curious? Here are some tips: • Apple gives a mild natural sweetness and a mild smoky flavour.

This is a tasty combination with poultry like chicken and turkey, pork, fish, shellfish, citrus fruits, yellow fruits and almonds.

• Cherry is a wood type that creates a fairly mild smoky flavour and a slightly fruity aroma. It can be really nice to use these Wood Chips to smoke lamb, beef, pork, all kinds of game, duck, dark chocolate, red fruit, bell peppers and more.

• Pecan creates a little zest, but is also somewhat sweet.

Use it with, for example, classic American grill dishes, fish, poultry, milk chocolate and caramel.

• Walnut gives a concentrated smoky flavour and goes well with fruit, nuts, white chocolate, beef, pork and all kinds of game. It is better not to use it with ingredients that have very gentle flavours.

With this knowledge, it’s time to take the acid test. If you would like to go through the basics of smoking once more before you get started, visit biggreenegg.eu, go to Instructions and watch the video about smoking.

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Enjoy!

INSPIRATION TODAY Do you regularly use our inspirational recipe database at biggreenegg.eu? Because this database can help you to easily choose from many surprising recipes, recipe specials and menus, and provide you with all previously published editions of Enjoy! Thus, you can always, 24/7, get tasty ideas for preparing delicious meals on your Big Green Egg. This database is constantly being expanded, with the aim of continually inspiring you at any time of the day and year. If you want to be the first to know about the latest recipes, you can register here for our digital newsletter Inspiration Today.

You will regularly receive the latest menus and recipes in your mailbox. They always clearly detail every task, and the beautiful accompanying photos show both the steps and the delicious end result. The recipes are tasty and varied, but not complicated. You really don’t have to be a chef to prepare these dishes.

Enjoying together

Inspiration Today offers a wealth of variety, and the cooking is always seasonal. This inspirational newsletter could consist of a glorious threecourse menu on one occasion, while on another occasion the focus could be on preparation techniques. Chef Coen van Dijk develops and cooks the menus, and shows you how, with the

LET US HAT W W O KN ANT YOU W OVER C S I D TO

NEXT TIME IN ENJOY!

right preparation, you can effortlessly serve a Big Green Egg starter, main course and dessert.

After all, with proper planning you yourself can also enjoy wonderful food, together with family or friends. Big Green Egg expert Ralph de Kok delves deeper into the various preparation techniques, He takes a specific ingredient, fresh produce group or dish as his starting point.

Ralph provides practical product information, explains the techniques and demonstrates three preparations. This will gradually introduce you to all the cooking techniques that are possible with a Big Green Egg in a very tasty way.

Would you like to receive the latest seasonal menus and recipe specials for the Big Green Egg by e-mail? Sign up for Inspiration Today at biggreenegg.eu so you will time and again be inspired by the most delicious recipes.

Every issue of Enjoy! is a journey of discovery. A journey featuring the most delicious recipes, the most wonderful ingredients and interesting countries and regions, and during which we seek out – sometimes hidden – local produce and traditional dishes. Professionals and foodies alike share their stories and recipes, because they are proud of their trade, traditions and specialities and want you to enjoy this by sharing their knowledge and preparations on the Big Green Egg. As Enjoy!, as well as the newsletter Inspiration Today, are there to inspire you, we want to offer you with what you need. For instance, do you have a favourite recipe but you want to know how to prepare it on the Big Green Egg? Would you like more attention on a particular cooking technique or do you look back fondly on the local dishes of a certain region? Let us know via enjoy@biggreenegg.eu so we can go exploring for you.

THE BIG GREEN EGG

BOOK

We hope you have once again enjoyed the recipes, menus and background stories in this issue of Enjoy! The next issue will again be full of inspiration, with a focus on spring and summer, and their seasonal products.

If you would like to know what you can expect, we have included a preview below!

The region of chef Edwin Vinke Discover the flavours of Zeeland, the Netherlands Varying with meat Surprising meat preparations Atlanta The birthplace of the Big Green Egg Cooking technique The perfect pizza Fun for young and old Cooking with kids

Do you already have The Big Green Egg Book? This beautiful reference work, including a foreword by Dutch top chef Jonnie Boer of the three-star restaurant De Librije in Zwolle, has become a valuable source of inspiration for many Big Green Egg lovers.

In the first part, you will find a wide variety of everyday recipes. Basic and tasty, from oysters cooked in their own juices to ash-cooked vegetables, and from tasty beef ribs braised in five spice sauce to tiger prawns cooked on banana leaves. Recipes that are suitable for different occasions, whether you want to cook a tasty meal on the Big Green Egg for your partner or family, or are igniting the charcoal in the Big Green Egg at a party to serve a la minute dishes from the Big Green Egg. In the second part, a number of professionals will share some of their recipes, because they too have discovered the value of the Big Green Egg. In addition, these international chefs, including Jonnie Boer (Netherlands), Roger van Damme

(Belgium), Sasu Laukkonen (Finland) and Didi Maier (Austria), will passionately explain what the Big Green Egg has meant to them.

Every cooking technique possible on a Big Green Egg - such as baking, roasting, stewing, grilling, smoking and slow cooking - is discussed in detail in the various recipes, which are clearly described step by step. The combination of many basic techniques and more challenging recipes from our Big Green Egg ambassadors make this book perfect for everyone who owns a Big Green Egg or has one on their wish list. Of course, the best ingredients are used, and are given that subtle, unmistakeable Big Green Egg flavour. The results?

They have been captured in The Big Green Egg Book as beautiful mouth-watering photos.

The Big Green Egg Book contains a wealth of information and recipes, and is available in French, German, Swiss German, English, Swedish and Dutch. It contains 200 pages, is 24 x 28cm and is bound in a stylish hard cover. The Big Green Egg Book is available through the Big Green Egg outlets.

The next Enjoy! will be available from your Big Green Egg dealer at the end of March 2017.