Restaurant-quality menu on the Big Green Egg
Are you always so impressed by how beautiful the plates are at fancy restaurants? You can do that at home, too, with the dishes you make on your Big Green Egg. If you take the time to do it properly, with a bit of good planning and preparation you can even create a deluxe three course meal to serve from your kamado. With this Big Green Egg menu, you can discover the chef’s secrets.
Avocado salad with lobster cooked on cedar wood and grilled asparagus
Deluxe racks of lamb
Brie-filled apple bombs
AVOCADO SALAD; COURT BOUILLON
- 150 g winter carrots
- 150 g fennel
- 2 onions
- 150 g leek
- 150 g celeriac
- 15 white peppercorns
- 15 green cardamom pods
- 2 Canadian lobsters, approx. 500 g each
- 1 tbsp olive oil
- 1 small head of broccoli
- 1 sweet apple, such as Jonagold
- 2 tbsp mayonnaise
- 1 lime
- 1-2 cm fresh ginger
- 2 avocados
- 1 tbsp olive oil, plus extra for greasing
- 8 green asparagus
- 1 tbsp olive oil
- 20 Salty Fingers
- 12 sprigs of dill
- 12 small chive stalks
- 4 small nasturtium leaves
- 4 nasturtium flowers
DELUXE RACKS OF LAMB; HERB-CRUSTED TOMATOES
- 15 g parsley leaves
- 10 g chervil
- 10 g basil
- 10 g tarragon
- 50 g Parmesan cheese
- 50 g soft butter
- 50 g breadcrumbs
- 12 cherry tomatoes
SMOKED SHIMEJI MUSHROOMS
- ½ bunch of shimeji mushrooms
- ½ tbsp olive oil
MASHED SWEET POTATOES
- 2 purple sweet potatoes
- 2 orange sweet potatoes
- 3 tbsp olive oil
- 1 red sweet pointed pepper
- ½ tbsp olive oil
RACKS OF LAMB
- 2 racks of lamb
- 1 tbsp olive oil
- 1 small onion
- 1 clove of garlic
- 1 tbsp olive oil
- 3 star anises
- 1 sprig of thyme
- 1 sprig of rosemary
- 50 ml red wine
- 200 ml veal stock
- 1 bulb roasted fresh garlic
- 12 sprigs of watercress
- 4 small apples, Jonagold or Elstar
- 8 long slices of streaky bacon
- 1 tbsp soft butter
- 100 ml barbecue sauce
- 4 tips of thyme
- 4 tips of rosemary
- 50 g butter
- 25 g pine nuts
- 25 g unsalted blanched almonds
- 25 g unsalted cashews
- 25 g unsalted blanched hazelnuts
- 15 g breadcrumbs
- 2 tbsp farmhouse brie
PREPARATION IN ADVANCE
DELUXE RACKS OF LAMB 1
- For the herb-crusted tomatoes, pluck the leaves off the herbs. Dice the Parmesan cheese. Grind up the herbs as finely as possible in a food processor. Add the butter to the food processor, mix into the herbs and then add the cubes of Parmesan. Then add and grind the breadcrumbs.
- Scoop the herb mixture onto a sheet of foil. Cover with a second sheet of foil and roll it out to make a square or rectangular slice about 3 mm thick. Put the slice in the refrigerator to set for at least 1 hour.
- In the meantime, for the court bouillon, chop the vegetables into large chunks. Crush the peppercorns and cardamom pods. Put all ingredients in a large pan, add 4.5 l of water and bring to a boil. Reduce to a low heat and let simmer for 30 minutes.
- Soak a Cedar Wooden Grilling Plank in a bowl of water for at least 30 minutes. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to a temperature of 190°C. Grilling it indirectly prevents the avocado from burning.
- Pour the bouillon through a sieve, then pour back into the pan and return to a boil. Add 1 lobster to the bouillon and boil for 4 minutes. Scoop the lobster out of the pan, then boil the next lobster. The bouillon has to remain at a boil when adding the lobster, which is why you only add 1 lobster at a time. Boil the lobsters shorter than the guideline of 1 minute for every 100 grams, because you will also be grilling them later. Let the lobsters cool.
- For the salad, bring a pan of water to a boil and prepare a bowl of ice water. Submerge the head of broccoli in the boiling water for about 1 minute. Drain and cool the broccoli in the ice water. Drain the broccoli again until dry. Cut the florets off the broccoli.
- Peel the apple and remove the core. Cut the apple into small cubes and mix into the broccoli, along with the mayonnaise. Halve the lime and squeeze out the juice over the apple-broccoli mixture. Peel the ginger and chop finely. Mix into the apple-broccoli mixture.
- Break the legs and the pincers off the lobsters and remove the heads. Save the legs for the garnish. Crack open the pincers and remove the meat. Finely chop the meat from the pincers and mix into the apple-broccoli salad. Keep the tails in the carapace separate.
- Halve the avocados and remove the stones. For the garnish, cut off the hard ends of the asparagus. Sprinkle salt and pepper over the exposed surface of the avocados and the asparagus and coat them in olive oil. Grease the grid with olive oil using a paper towel. Grill the avocados (on the exposed surface) and the asparagus for 2-3 minutes. Rotate the avocados a quarter turn and rotate the asparagus, then grill for another 2-3 minutes. Close the lid of the EGG after each action.
- Remove the avocados and asparagus from the EGG. Remove the grid and the convEGGtor. Put the Stainless Steel Grid in the EGG and bring the temperature to 200°C. Spoon the avocado flesh out of the peel (don’t let it go to waste!) and mash finely using a fork. Halve the asparagus and finely chop the bottom half. Mix the avocado and the finely chopped asparagus into the apple-broccoli mixture and add salt and pepper to taste. Scoop the avocado salad into a piping bag.
- Rub olive oil into the lobster tails in the shell and place on the soaked grill plank. Place the plank on the grid and grill the tails for about 5 minutes. Let cool for a bit, remove the carapace and cut each tail into 2 equal parts. Remove the intestinal tracts. Save all the ingredients, including the avocado peels, cover and refrigerate.
- Heat the EGG to 180°C. In the meantime, for the filling, heat the butter in a heavy-bottomed saucepan over low heat until golden brown. Cool the pan with the butter in a large bowl of cold water.
- Place the Cast Iron Skillet on the grid. Add the pine nuts and the nuts and roast for about 5 minutes until golden brown, stirring them occasionally and then closing the lid of the EGG after each action. Chop finely once they have cooled. Mix together all the ingredients for the filling.
- Peel and remove the cores of the apples. Fill the apples with the filling, then wrap 2 slices of streaky bacon horizontally around each apple, overlapping a bit so that the sides are covered. Secure with toothpicks; cover and store the filled apples in the refrigerator.
DELUXE RACKS OF LAMB 2
- For the herb-crusted tomatoes, bring a pan of water to a boil. Cut a shallow X into the cherry tomatoes and submerge them in the boiling water for about 5 seconds and remove the skins. Set the tomatoes aside until you prepare them.
- For the shimeji mushrooms, soak a Cedar Wooden Grilling Plank in a bowl of water for at least 30 minutes.
- Allow all ingredients to reach the desired temperature for at least 15 minutes.
- Fill the avocado skins with the salad and smooth it out with a palette knife. Place a white napkin in each plate/dish and fill them with a layer of ice cubes; the napkin will keep the ice in place.
- On each plate, place a salad-stuffed avocado skin and place half of a lobster tail on top. Put the legs in the salad and place or insert 2 asparagus halves into each avocado half. Garnish with the Salty Fingers, the dill, the chives and the nasturtium leaves and flowers.
DELUXE RACKS OF LAMB
- Bring the temperature of the EGG to 160°C. For the smoked shimeji mushrooms, cut to separate the mushrooms and rub with olive oil. Sprinkle with salt and pepper. Place the shimeji mushrooms on the soaked grill plank, then place that on the grid. Close the lid of the EGG and leave the mushrooms to cook for about 8 minutes. In the meantime, for the mashed sweet potatoes, wash the potatoes and pat them dry. Rub on 1 tablespoon of the olive oil. Wrap each potato in aluminium foil. For the roasted pepper, coat the pepper in olive oil.
- Remove the grill plank from the EGG and set the shimeji mushrooms aside. Remove the grid, insert the convEGGtor and the Disposable Drip Pan and replace the grid. Place the sweet potato packets and the pepper on the grid and bring the EGG to a temperature of 190°C. Roast the pepper for about 20 minutes until the skin has blackened; turn the pepper occasionally while roasting. Roast the sweet potatoes for about 40 minutes until soft.
- Remove the pepper from the EGG and let it cool in a sealed plastic bag.
- Remove the sweet potatoes from the EGG and carefully remove the foil. Cut the sweet potatoes in half, scoop the potato out of the skins and mash with a fork; keep the purple and the orange potato separate. Mix 1 tablespoon of olive oil into the purple mashed potatoes and 1 tablespoon of olive oil into the orange mashed potatoes and add salt and pepper to taste. Scoop both colours of mashed potato separately into waterproof, heat-proof Ziploc bags and put them in a bowl or pot of hot water at a temperature of 60°C until you serve them.
- Remove the grid from the EGG and put in the Cast Iron Grid. Heat to 170°C. Remove the membrane from the racks of lamb and scrape the ribs clean; save what you scrape off for the gravy. Sprinkle salt and pepper over the meat and coat the racks with olive oil.
- Place the racks of lamb on the grid, with the ribs curving down. Push the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the core temperature to 40°C. Let the racks of lamb cook until this temperature has been reached.
- Meanwhile, peel the onion and garlic for the gravy. Dice the onion and finely chop the clove of garlic. Heat the olive oil in a pan and add the scrapings of the racks of lamb, the onion, garlic, star anise and sprigs of thyme and rosemary. Cook until the onion is translucent. Deglaze with the red wine and veal stock, then let the gravy reduce to 150 ml.
- Rotate the racks of lamb and set the core temperature on the thermometer to 57°C. Let the racks cook until this temperature has been reached. In the meantime, take the herb crust out of the refrigerator and use a round cutter to cut 12 circles with the same diameter as the peeled tomatoes (you can save the rest of the herb crust in the freezer for another time). Place a slice on each tomato and put them in the Cast Iron Skillet. Remove the skin, stalk and seeds from the peppers. Place the pepper flat on your work surface and cut out 20 circles with a round cutter (approx. Ø 2 cm).
- Remove the racks of lamb from the EGG and cover loosely with aluminium foil. Let them rest for about 10 minutes. Remove the grid from the EGG and put in the Stainless Steel Grid. While the racks of lamb are resting, preheat the plates (in the oven, for example). Put the skillet with the herb-crusted tomatoes in the EGG and heat for about 5 minutes. For the garnish, cut the roasted clove of garlic lengthwise into quarters and heat them and the shimeji mushrooms in the skillet with the tomatoes for about 2 minutes. Pour the gravy through a sieve.
- Playfully arrange the pepper circles and the herb-crusted tomatoes on the plates. Using 2 small spoons, create nice mashed potato quenelles and place about 5 differently coloured quenelles on each plate. Garnish with the shimeji mushrooms and the watercress. Cut the racks of lamb into chops or into larger pieces with 3 or 4 ribs each and place them on the plates. Place a quarter clove of roast garlic on top and pour the gravy over the meat.
- Grease the Cast Iron Skillet with butter and place the apples inside. Coat them in some of the barbecue sauce.
- Put the skillet in the EGG and bring the temperature to 180°C. Bake the apples for 30-40 minutes until soft; regularly coat them in barbecue sauce while they are baking. Save a bit of barbecue sauce to dress the plate.
- Remove the apple bombs from the EGG and leave to cool slightly. In the meantime, use a brush to create a line of barbecue sauce on each plate. Place an apple bomb on each place and stick a sprig of thyme and rosemary in the filling of each apple.
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