Shall we eat indoors or outdoors?
The month of September offers enough warm evenings to make the most of eating and cooking outdoors. Bad weather? Just set the table indoors and let the Big Green Egg do its job outdoors. That way, you can continue to enjoy our delicious dishes and menus, such as this menu with fish pâté to start, spare ribs with grilled potatoes and aubergine as the main course, and a refreshing blackberry cake for dessert!
Fish paté with courgette salad
Spare ribs with grilled potatoes and aubergine
For the fish paté
- 200g skinned cod fillet
- 100g skinned salmon fillet
- ½ small broccoli stem
- 5 sprigs of chervil
- 2 egg yolks
- 100g crème fraîche
- 1 green courgette
- 1 yellow courgette
- 1 red chilli pepper
- 1 small bunch of chives
- 1 lemon
- olive oil
- 200ml organic yoghurt
For the spare ribs
- 1.5kg spare ribs
- 2 red chili peppers
- 3 cloves of garlic
- 10 sprigs of thyme
- coarse sea salt
- 12 small floury potatoes
- 3 sprigs of rosemary
- 2 aubergines
- olive oil
For the blackberry cake
- 300g blackberries
- 100g butter, at room temperature + extra butter for greasing
- 100g sugar
- 2 eggs
- 100g self-raising flour
- milk, if required
- 100g crème fraîche, optional
PREPARATION IN ADVANCE
As the fish paté tastes best at room temperature, you can prepare it in advance in the morning or early afternoon. Then cook the spare ribs on the Big Green Egg for a few hours. The dough for the blackberry cake is best made just before preparation; it only takes a few minutes.
Cut the cod fillet into small pieces, place in a container and leave in the freezer for 30 minutes so that the fish is firm, but not frozen solid. Switch on the Big Green Egg and use the convEGGtor to heat the Stainless Steel Grid to 150°C. Cut the salmon into four equal portions and use a small knife to cut minuscule florettes from the broccoli (the size of couscous). Finely chop the chervil.
Put the frozen cod fillet, along with the egg yolks, crème fraîche and salt and pepper to taste, into a food processor and blend until smooth. Add the broccoli and chervil and mix briefly in the food processor so that the ingredients are distributed evenly. Use oil to grease 4 small baking dishes with a capacity of 150ml and fill them two thirds with the fish mixture. Sprinkle salt and pepper on the salmon pieces and press them into the mixture. Split the remaining mixture between the dishes and smooth the surface flat. Place the baking dishes in the Round Drip Pan, fill it with hot water to half the height of the dishes and place the Round Drip Pan on the grid. Close the lid of the EGG and cook the paté for around 30 minutes until they reach a core temperature of 57°C. Check the temperature with the Instant Read Digital Thermometer.
Using the EGGmitt, carefully remove the Round Drip Pan from the grid. Remove the oven dishes from the pan and allow them to cool in the mould to room temperature. Meanwhile, cook the spare ribs.
Heat the Big Green Egg to a temperature of 130°C. Remove the spare ribs from the fridge. Remove the stalk and seeds of the chili peppers and cut the flesh finely. Peel the garlic and chop finely, pluck the leaves from the thyme and chop finely. Set aside half the chili pepper and a third of the garlic to use for preparation of the marinated aubergine (or cut and chop when required). Sprinkle coarsely ground sea salt over the spare ribs and rub in with the remaining chili pepper, garlic and thyme. Wrap the meat in aluminium foil, place on the grid of the EGG and close the lid. Cook for 4.5 hours.
Meanwhile, wash the potatoes and the aubergines. Boil the potatoes with 2 sprigs of rosemary in generously salted water for around 15 minutes until cooked al dente. They should not fall apart, but should be soft when pricked with a fork. Leave the potatoes to cool while immersed.
Cut the cap off the aubergine, then cut the aubergine lengthways into 1.5cm-thick strips. Place in a large dish, drizzle with olive oil and sprinkle with salt and the chili pepper and garlic that was set aside earlier. Marinate for 30 minutes, turn the aubergine strips and marinate for another 30 minutes. It does not matter if the aubergines marinate for longer. At worst, they may be somewhat softer and therefore require a shorter period of grilling.
Use the EGGmitt to remove the foil-wrapped spare ribs from the grid. Use the Grid Gripper to remove the grid and the Pit Mitt BBQ Glove to remove the convEGGtor and replace the grid. Carefully open the aluminium foil and return the meat to the grid. Close the lid of the EGG and allow the spare ribs to cook for another 30 minutes. Pour the juices that have collected in the foil into a dish and pour over the meat regularly while cooking.
Remove the meat from the grid as indicated.
Wash the blackberries and drain in a colander.
Wash the courgettes and cut the ends off. Shave off long ribbons using a mandoline and place in a dish. Remove the stalk and seeds from the chili pepper and slice the flesh finely. Cut the chives finely and squeeze the juice from the lemon. Drizzle the lemon juice and olive oil over the courgette ribbons, mix in the chili pepper and chives and season with salt.
Season the yoghurt with olive oil, salt and pepper. Scoop the fish paté onto plates and serve with the yoghurt and courgette salad.
Use the Grill Gripper to remove the grid from the EGG and use the Cast Iron Grid Lifter to put the Cast Iron Grid in. Close the lid and heat the EGG to a temperature of 180°C. Cut the spare ribs between the bones and separate the ribs. Place the potatoes on a chopping board and press them somewhat with your hands so that they break open slightly. Divide the ribs and potatoes across the grid, close the lid and grill for around 5 minutes. Turn the ribs and the potatoes, place the aubergine strips beside them, and close the lid. After approximately 2 minutes, turn the aubergine strips, close the lid again and grill for around 2 minutes more. The meat should now be golden brown and crispy, the potatoes grilled and the aubergines soft. Meanwhile, pluck the leaves from the remaining rosemary sprig and chop finely.
Place all ingredients on a flat dish, (or divide between the plates) and sprinkle sea salt on the potatoes and the finely chopped rosemary over the ribs.
Use the Cast Iron Grid Lifter to lift the Cast Iron Grid from the EGG. Position the convEGGtor using the Pit Mitt BBQ Glove and put the standard stainless steel grid in the EGG. Close the lid and heat to a temperature of 190°C. Grease a cake tin or quiche mould and cover with a circular piece of baking paper.
Meanwhile, put the butter and sugar in a mixing bowl and beat into a light consistency with an electric mixer. Beat the eggs and mix in, one by one. Fold the flour into the mixture with a spatula and, if necessary, add a dash of milk. The mixture should be slightly ‘runny’.
Carefully fold the blackberries into the mixture so that they remain whole. Keep a few blackberries aside to use for garnishing if desired. Pour the mixture evenly into the mould and place on the grid of the EGG. Close the lid and bake the cake for approx. 25 minutes until golden brown.
Remove the mould from the grid and allow the cake to cool down for about 5 minutes. Remove the cake from the mould, cut into nice slices and serve warm. If you like, spoon a generous portion of crème fraîche onto each plate to serve.
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