Enjoying seasonal ingredients: oysters, suckling pig and rhubarb
Now that the warmer weather allows us to spend time in the garden with friends during the afternoon or evening, nothing is more enjoyable and delicious than surprising your guests with dishes prepared on the Big Green Egg. To inspire you, our chefs have once again created a sublime three-course menu that, of course, is full of seasonal ingredients. Invite family members and friends to join you for a wonderful meal!
Grevelingen oysters with Tom Kha Kai foam
Wine tip: Sauvignon Blanc from Marlborough, New Zealand
Suckling pig with broad beans and new potatoes in their jackets
Wine tip: Rioja Rosado from Spain
Blondie with rhubarb compote
Wine tip: Vin Santo from Tuscany
For the oysters
- 12 Grevelingen oysters
- ½ leek
- ¼ daikon (large white radish)
- 100 g wakame (seaweed)
- Borage Cress
For the tom kha kai foam
- ¼ red chilli pepper
- ¼ stalk lemongrass
- 30 g fresh ginger
- 1 lime
- 100 ml soya sauce
- 50 ml ginger syrup
- 50 ml oyster sauce
- 60 g coconut milk
- 125 ml poultry bouillon
- 125 ml unsweetened whipping cream
For the soya marinade
- 1 TBSP soya sauce
- ½ TBSP oyster sauce
- ½ TBSP ginger syrup
- 100 ml sunflower oil
For the suckling pig
- 12 stalks asparagus (class AA1)
- 2 blades mace
- 500 g small new potatoes, unpeeled
- Leaves from 2 sprigs rosemary
- Leaves from 2 sprigs thyme
- 2 cloves garlic, crushed
- 4 eggs
- ½ bunch curly parsley
- 600 g suckling pig racks
- 600 g broad beans (unshelled)
- 200 g butter
For the blondie
- 175 g white chocolate chips, of which 50 g chopped
- 40 g butter
- 3 eggs
- 170 g white caster sugar
- 80 g flour, sifted
- 400 g rhubarb
- 2 vanilla beans
- 150 g sugar
- 50 ml crème de cassis
- 2 star anise
- Dash cinnamon
- 200 g mascarpone
- powdered sugar, to taste
- 4 sprigs mint
PREPARATION IN ADVANCE
For the Tom Kha Kai foam: chop the chilli pepper (be sure to remove the seeds first). Bruise the lemongrass and grate the ginger. Zest and juice the lime. Put the lime juice and the other ingredients for the foam, except for the whipping cream, in a pan. Simmer over a low flame for 30 minutes to allow the flavours to combine. Pour the mixture through a sieve and put the liquid in the refrigerator to cool.
Once the mixture is cool, combine with the whipping cream using a hand blender. Pour the mixture into a whipped cream dispenser (with a ½ litre capacity) and insert one charger. Put the dispenser in the refrigerator until needed.
In the meantime, for the soya marinade: put the soya sauce, oyster sauce and ginger syrup in a bowl and mix with a whisk. Add the sunflower oil drop by drop, beating with the whisk the entire time.
For the garnish: cut the white part of the leek in thin rings. Peel the daikon. Use a vegetable peeler to cut long ribbons from the daikon. Put the ribbons in ice water and chill in the refrigerator until needed.
Suckling pig with broad beans
Peel the asparagus and cut off the hard ends of the stalks. Put the asparagus peels and the parts you have cut off into a large pan along with the mace. Add lightly salted water to the pan until the vegetables are just covered. Bring the water to a boil and simmer for 10 minutes. Pour the cooking liquid through a sieve, and return the liquid to the pan and bring back to a boil.
Carefully place the asparagus in the pan and cook gently for 5 minutes. Turn off the flame and allow the asparagus to continue to cook in the hot liquid.
In the meantime, wash the new potatoes. Put the potatoes in a pan with lightly salted water along with the thyme, rosemary and garlic. Cook until al dente and drain. Make hard-boiled eggs by boiling the eggs for about 6 minutes. Cool them in cold water and then peel. Wash and finely chop the parsley.
Blondie with rhubarb compote
Grease four small ramekins with butter. Put 125 grams of the white chocolate chips and the butter in a heat-proof bowl. Melt the chocolate and butter au bain-marie. Remove the bowl from the pan of boiling water, and use a spatula to mix the melted chocolate and butter until well incorporated. Beat the eggs with the sugar and fold this into the melted chocolate mixture. Now fold in the flour and finally the chopped white chocolate. Fill the ramekins one-third full with the batter, and place in the refrigerator.
In the meantime, peel the rhubarb and slice open the vanilla bean lengthwise. Put the rhubarb peels into a pan and add 75 millilitres of water, the vanilla bean, sugar, crème de cassis, star anise and a dash of cinnamon. Simmer over a low flame for 15 minutes. Pour the cooking liquid through a sieve into a second pan.
Now cut the rhubarb into similar-size pieces and add to the cooking liquid in the second pan. Bring to a boil and cook gently for around 30 minutes until you have a thick compote. Slice open the second vanilla bean lengthwise, scrape out the insides, and mix this into the mascarpone, adding powdered sugar to taste. Store in the refrigerator until needed.
Heat the Big Green Egg to 200°C and position the Cast Iron Grid in the EGG. Arrange the oysters on the flat side of the Grill Wok, place this on the grid and close the lid. Cook the oysters for about 4 minutes, until the shells open. Remove the Grill Wok with the oysters from the Big Green Egg and reduce the temperature of your EGG to 180°C to prepare the main dish.
Use an oyster knife to open the oysters and cut the adductor muscle. Divide the wakame among the plates. Place three oysters on each plate and spoon some of the soya marinade on top. Using the whipped cream dispenser, squirt some of the Tom Kha Kai foam on the plate. Garnish with the leek rings, the daikon ribbons and the Borage Cress.
Sprinkle the suckling pig racks with salt and pepper and soak a handful of Pecan Wood Chips in water. Put the unshelled broad beans on the grid, close the lid, and grill them for 5 minutes. Take the broad beans of the grid, let cool slightly (until you can handle them) and then shell the beans.
In the meantime, place the suckling pig racks diagonally on the grid, close the lid and grill them for 2 minutes. Turn the racks 90 degrees and grill them for 2 minutes more, so you have attractive perpendicular grill marks. Flip the fillets over and repeat this process. Take the racks off the grill, cover with aluminium foil and let the meat rest.
Put the ramekins on the grid of the Big Green Egg and bake for about 15 minutes, until the blondies are nicely puffed up and golden brown.
Scoop a generous tablespoonful of rhubarb compote and an equivalent amount of vanilla mascarpone on the blondies, and garnish with a spring of mint.
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