Keep the fires burning…
At this time of year, outdoor temperatures can often be capricious. But regardless of whether it’s a pleasant or bleak winter’s day, we keep the fires burning. The insulating qualities of our unique ceramics mean external temperatures have no effect whatsoever on the temperature inside the Big Green Egg and as always, the EGG can continue to use relatively little charcoal. This means that we can keep preparing the tastiest dishes and menus on the Big Green Egg.
Brioche scallops with grilled vegetables and butter sauce
Wine tip: Extra dry Riesling from Rheingau, Germany
Grilled entrecote steaks with roasted red pepper and sweet potato fritters
Wine tip: Spicy Pinotage from Stellenbosch, South Africa
Crepes with caramelised mandarin
Wine tip: Extra sweet Cadillac Côtes de Bordeaux, France
For the scallops
- 4 scallops in the shell
- 3 small carrots
- 3 spring onions
- 1 fennel
- 1 egg yolk
- fleur de sel
For the sauce
- 2 shallots
- 250 ml fish stock
- 100 ml white wine
- 250 ml cream
- 150 g salted butter
- 2 sprigs of tarragon
- extra virgin olive oil
For the brioche dough
- 250 g flour
- 90 g milk
- 10 g fresh yeast
- 3 g sugar
- 50 g butter, at room temperature
- 60 g egg
- 5 g salt
For the entrecote steaks
- 250 g sweet potato
- 1 bulb fresh garlic
- 4 sprigs of thyme
- 2 yellow peppers
- 4 stalks of chicory
- 1 lemon
- 65 g flour
- ½ tbs baking powder
- 25 g (approx. ½) egg
- 8 rashers smoked bacon
- 200 g pork suet
- 8 sprigs of parsley
- 2 x 250 g entrecote steaks
- sunflower oil, for deep fat frying
For the crepes
- 4 mandarins
- ¼ red chilli pepper
- 25 g fresh ginger root
- 150 g sugar
- 50 g butter
- 100 ml Licor 43
- 200 ml orange juice
- 1 vanilla pod
- 50 g crème fraîche
- 8 fresh basil leaves
For the dough
- 125 g flour
- ½ tsp salt
- 3 eggs
- 300 ml full fat milk
- butter, for frying
PREPARATION IN ADVANCE
Start with the sauce. Peel the shallots and cut them into rings. Heat a saucepan and add the shallots, fish stock and white wine. Bring to the boil and allow to reduce by half.
Meanwhile, prepare the brioche dough. Put the flour into a mixing bowl and heat the milk to 39°C. Dissolve the yeast and sugar into the milk while stirring, and knead this mixture into the flour. Once the liquid has been absorbed, knead the butter, egg and finally the salt into the mixture. Shape the dough into a nice ball, wrap in clingfilm and refrigerate for at least 15 minutes.
Stir the cream into the boiled down fish stock and again allow to reduce by half. Strain the liquid, cut the butter into little cubes and mix into the sauce with a blender or hand mixer, cube by cube. Allow the sauce to cool.
Meanwhile, open the scallops with a blunt knife. To do so, grasp the shell with a dishcloth, with the rounded side facing down. Insert the knife between the halves of the shell and disengage the retractor muscle from the flat half of the shell. Open the shell and remove the flat half. Remove the coral and rinse the scallops. Ensure the scallop remains attached to the rounded half of the shell. Peel the carrots and wash the spring onions. Slice the underside of the fennel and peel away the leaves. Cover and refrigerate all ingredients until needed.
Ignite the Big Green Egg and heat, with the Cast Iron Grid, to 180°C. Wash the sweet potatoes and wrap them in a large piece of aluminium foil along with the garlic and thyme. Place the package, along with the peppers, on the grid of the EGG and close the lid. Give the peppers a quarter turn every few minutes. Remove them from the EGG when the skin is blackened and starting to come loose. Allow to cool. Roast the sweet potatoes and garlic for approx. 1.5 hours until the potatoes are cooked.
Meanwhile, wash the chicory and bring a saucepan with plenty of water to the boil on the stove. Squeeze the juice from the lemon and add to taste with salt. Cook the chicory al dente for a few minutes and drain. Allow to steam dry on a clean dishcloth.
Carefully remove the skin, stalk, seeds and membrane from the peppers. Ensure the peppers remain whole so that they can easily be heated in the EGG later.
Remove the aluminium foil package from the EGG and allow to cool. Extinguish the EGG by closing the flow draft door and the dual function metal top, or use the Cast Iron Grid Lifter to prepare the EGG as indicated for preparation of the scallops and heat to a temperature of 220°C. Peel the sweet potatoes and push the flesh through a sieve. Weigh 125 grams of puree and mix with the flour, baking powder and egg. Season with salt and pepper. Cut the chicory stalks in half lengthwise and wrap with a rasher of smoked bacon. Cover and refrigerate the ingredients until needed.
Cut the pork suet into cubes. Heat a pan on the stove and fry over low heat for about 20 minutes until crispy. Meanwhile, peel 4 cloves of the roasted garlic and chop finely. Finely chop half the parsley. Mix the garlic into the crisp fried crackling, season with salt and pepper and allow to cool. Cover and refrigerate the ingredients until needed.
Peel the mandarins. Wash the chilli pepper and slice the flesh finely. Peel the ginger and chop finely.
Prepare the mixture for the crepes. Put the flour, salt and eggs into a mixing bowl. Add the milk a little at a time while stirring and mix with an electric mixer until smooth. Cover and refrigerate all ingredients until needed.
If you extinguished the Big Green Egg, reignite it. Insert the convEGGtor and the Cast Iron Grid and heat to 220°C. Grill the vegetables for a few minutes on both sides and remove from the grid. Allow to cool somewhat and cut into small pieces. Finely chop the tarragon and mix into the grilled vegetables with a dash of olive oil and salt and pepper to taste. Divide the vegetables over the scallops.
Dust the work surface with flour and roll out the dough into a thickness of 3 millimetres. Cut neat circles out of the dough, big enough to cover a scallop. Beat the egg yolk and brush over the edges of the dough circles so that the dough attaches firmly to the shells. Cover each scallop with a dough circle and press the edges firmly. Brush the egg yolk over the top of the dough and sprinkle with fleur de sel.
Place the dough-covered scallops on the grid of the Big Green Egg, close the lid and allow to bake for 6 minutes until the dough is golden brown. Meanwhile, heat the sauce. At the table, cut open the brioche and spoon some butter sauce into the shell. Use the Cast Iron Grid Lifter to lift the Cast Iron Grid out of the EGG, remove the convEGGtor and replace the Cast Iron Grid. Adjust the flow draft door and/or the dual function metal top somewhat so that the EGG reaches a temperature of approximately 180°C.
Sprinkle the entrecote steaks with salt and pepper to taste. Place them on the grid and grill for 2 minutes on each side. Keep the lid of the EGG closed when not turning the steaks. Remove the meat from the grid and put to one side. Detailed cooking instructions to follow later.
Place the Half Moon Raised Grid on the grid and place the Half Moon Cast Iron Plancha Griddle (with the smooth side facing upwards) beside it. Heat the sunflower oil to 170°C in a deep fryer. Place the roasted peppers on the Half Moon Raised Grid and cook the chicory for a few minutes on each side on the Cast Iron Griddle Half Moon. Place the chicory beside the peppers on the Half Moon Raised Grid to keep warm. Use the EGGmitt to carefully remove the Half Moon Cast Iron Plancha Griddle from the grid. Put the meat on the grid and grill until a core temperature of 51°C (rare) to 55°C (medium) is achieved. Check the cooking progress with the Instant Read Digital Thermometer and turn the meat when a temperature of around 30°C is reached.
Meanwhile, use two tablespoons to make pretty sweet potato puree quenelles and deep fry these for about 2 minutes in the hot oil until golden brown. Finally, deep fry the remaining parsley for a few seconds. Heat the crackling and mix the finely chopped parsley into it. Halve the peppers and the entrecote steaks and divide between the plates with the chicory and sweet potato quenelles. Spoon the crackling over the meat and garnish with the fried parsley.
Remove the Half Moon Raised Grid from the grid and bring the temperature of the EGG to 170°C. Place the Round Drip Pan on the grid. Add the sugar and allow to melt slowly. Stir in the butter and allow the mixture to caramelise.
To prevent flaming, use The Pit Mitt BBQ Glove to remove the Round Drip Pan from the EGG and add the Licor 43 and the orange juice to the caramel. Slice the vanilla pod lengthwise and add it together with the chilli pepper and ginger. Put the Round Drip Pan back on the grid.
Close the lid of the EGG and allow the sauce to cook for about 2 minutes. Put the mandarins into the Drip Pan and heat them in the sauce for about 5 minutes. Regularly drip the caramel sauce over the mandarins, keeping the lid of the EGG closed when not dripping. Meanwhile, melt a lump of butter in a cast iron saucepan on the grid of the EGG and fry a total of 8 crepes.
Remove the Round Drip Pan from the grid. Fold the crepes into quarters, put two crepes on each plate and spoon with some sauce. Put a caramelised mandarin on each plate and garnish with a crème fraîche quenelle and the basil. Spoon over extra sauce if necessary.
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