Vegetables, too, are delicious from the Big Green Egg®. A great way to prepare a delicious, nutritious and filling meal. June is a month of plenty when it comes to vegetables to cook on the Big Green Egg, or salad ingredients to accompany Big Green Egg meals. It’s also a great month for fruit. Strawberries in a pavlova with mascarpone are a sweet treat to finish.
Veal pastrami with young green beans
Wine tip: the pickled meat and young green beans lend themselves perfectly to: A young, crisp, dashing Sauvignon Blanc from New Zealand.
Ginger Beer Can Chicken with stir-fried noodles
Wine tip: the ginger and noodles give the meal an Oriental twist. Perfect with: A chilled Beaujolais cru, such as Fleurie.
Pavlova with strawberries and mascarpone
Wine tip: The creamy mascarpone combined with the strawberries and the crispy pavlova calls for: A bubbly and fruity, yet dry rose, such as a Kir Royal (Champagne with a drop of Crème de Cassis).
For the veal pastrami
- 500g veal steak (rump)
- 3 sprigs of tarragon
- 1 tsp mustard seed
- 1 tsp coriander seed
- 10g coarse sea salt
- 5g sugar
- 100g French beans
- 100g runner beans
- 500g broad bean pods
- 100g pea pods
- 100g smoked bacon slices
- white part of 1/2 endive
- 1 shallot
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
For the ginger beer can chicken
- 1.5kg whole chicken
- 1 lime
- 4 cloves of garlic
- 2 chilli peppers
- 2 sweet pointed peppers
- 1 red onion
- 5 spring onions
- 200g mange-tout
- 100g shiitake
- 100g beansprouts
- 20g fresh root ginger
- 250g egg noodles
- approx. 100ml sesame oil
- 1 can of ginger beer
- 1 stalk of lemon grass
- the leaves from 5 coriander sprigs
For the pavlova
- 4 egg whites
- 200g sugar
- 500g strawberries
- 250g mascarpone
- 250g whipped cream
PREPARATION IN ADVANCE
Veal pastrami (two days in advance)
Take the meat out of the fridge. Pick off the tarragon leaves and chop finely. Mix the mustard seeds, coriander seeds, sea salt and sugar. Rub the mix into the meat, wrap in cling film and leave in the fridge for 48 hours.
Veal pastrami (on the day)
Soak a handful of Hickory Wood Chips in water for approx. 1 hour. Take the meat out of the fridge and let it come to room temperature. Ignite the Big Green Egg and heat it up to 130°C. Sprinkle the soaked wood chips onto the hot coals, fit the convEGGtor and the Stainless Steel Grid into the EGG.
Put the veal steak onto the grid and push the Dual Probe Remote Thermometer into the centre of the meat. Set the temperature to 52°C, shut the lid and leave the meat to cook for 15 to 20 minutes until the temperature set is reached.
In the meantime, cut the French beans into long thin pieces and blanche them al dente in lightly salted water for approx. 1.5 to 2 minutes. Drain, cool in ice water and leave to drain in a colander. Top and tail the runner beans and blanche them al dente in lightly salted water for approx. 3 minutes. Drain, cool in ice water and leave to drain in a colander. Cut the runner beans in half lengthways and mix them with the French beans. Remove the meat from the grid and leave to cool. Lift the grid out of the EGG, remove the convEGGtor using the EGGmitt, then put back the grid. Shut the lid and turn the temperature up to 180°C.
Spread out the broad bean pods and pea pods on the grid, shut the lid and grill them for approx. 5 minutes, turning them halfway through the cooking time. Remove the pods from the grid and leave them to cool slightly. Put the bacon slices on the grid, shut the lid of the EGG and grill the bacon until golden brown and crispy. Remove from the grid and leave to cool.
Pod the broad beans and the peas. Set aside the 4 best-looking bacon slices and cut the rest of the bacon into pieces. Peel the leaves off the endive. Mix together the broad beans, peas and pieces of bacon, then add to the French beans and green beans, and add the endive and cress, then mix together. Peel and finely chop the shallots and mix with the white wine vinegar and the olive oil. Store the salad and dressing separately. Store the crispy bacon on a piece of kitchen roll in a closed container in the fridge.
Remove the grid from the EGG, fit the convEGGtor, then put the grid back. Adjust the flow draft door and/or the dual function metal top such that the EGG reaches a temperature of approximately 100°C. In the meantime, cut out a circle of baking paper with a diameter slightly less than the diameter of the Baking Stone.
Put the egg whites in a mixing bowl and add the sugar and a pinch of salt. Whisk the mixture using an electric mixture or food processor, until fluffy and stiff. Put the baking paper on the Flat Baking Stone and spoon three equal portions of the egg white mixture on to it (with plenty of space in between!). Smooth into equal circles about 2cm thick. Place the Flat Baking Stone on the grid of the EGG, shut the lid and leave to cook for 60 minutes. Close the air regulator and the dual function metal top so that the EGG extinguishes, because there is enough heat remaining to cook the meringues. The meringues can be slightly soft on the inside.
Use the Aluminum Pizza Peel to remove the meringues from the Baking Stone. Leave to cool and store in an airtight container until ready to serve. Wash the strawberries, remove the tops and halve them. Whip the cream until thick then mix it with the mascarpone using a spatula. Store the strawberries and cream mixture in the fridge until needed.
Ginger beer can chicken
Halve the lime and 3 garlic cloves. Put the chicken on the work surface and rub the skin with the garlic and lime halves. Cover and store in the fridge until needed. Save the lime and garlic clove halves.
Remove the stalk and seeds from the chilli peppers and sweet pointed peppers. Peel the onion and clean the spring onions. Cut these vegetables, the mange-tout and the shiitake into strips. Peel and grate the root ginger. Peel the last garlic clove and chop finely. Put all of the vegetables and the beansprouts together in a bowl. Cover and store in the fridge until needed. Cook the noodles in salted water according to the packaging instructions. Strain, rinse with cold water and allow to drain. Sprinkle with sesame oil to stop them sticking and store in a closed container in the fridge.
Ginger beer can chicken (part 1)
Ignite the Big Green Egg and pre-heat it with the convEGGtor and the standard stainless-steel grid. Open the ginger beer can and fit it into the Beer Can Chicken Roaster.
Halve the lemongrass stalk, push it into the opening of the can and put the chicken over the Beer Can Chicken Roaster. Fit the Round Drip Pan and put the saved garlic and lime halves next to it. Drizzle the chicken with the sesame oil, place on the EGG grid, then shut the lid. Leave to cook for approx. 90 minutes. Regularly pour the dripping from the Drip Pan over the chicken. In the meantime, serve the veal pastrami.
Cut the veal pastrami into thin slices and allow to reach room temperature. Sprinkle the salad with the dressing. Divide the pastrami across the plates, add some salad, and a piece of crispy bacon on top.
Ginger beer can chicken (part 2)
Put on the EGGmitt and take the Drip Pan with the chicken on it out of the EGG. Cover it with aluminium foil. Remove the grid from the EGG, place the convEGGtor and place the grid back. Shut the lid and turn the temperature up to 200°C.
Fit the Grill Wok onto the EGG grid. Drizzle the chopped vegetables with sesame oil and stir-fry them in the wok. Once the vegetables are soft, add the noodles, and keep stirring until the noodles are warm. Put in a bowl.
Take the chicken off the Beer Can Chicken Roaster and pour some of the dripping in the Drip Pan over the stir-fried noodles and vegetables. Cut the chicken into pieces, arrange them on the noodles and garnish with the coriander.
Put a piece of meringue on a plate and spoon half of the whipped cream onto it. Spread out the cream and top with half of the strawberries. Repeat the process, finishing with meringue on top.
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