Smoked salmon, farmhouse chicken and crepes taste great in combination with summer fruit and vegetables
The shelves are full of summer fruits in June. These juicy treats are a perfect addition to a delicious summer menu using the Big Green Egg®. The menu for the month of June is completed with a farm-fresh chicken and tasteful seasonal vegetables. Fire up your EGG® and put it to the test. Wanna bet it’ll taste like more?
Cedar wood smoked salmon with raspberry dressing
Wine tip: Rich, Californian Chardonnay ripened in wood cask
Farm-fresh chicken with white beer
Wine tip: Cru du Beaujolais, a Morgon for example
Strawberries Romanoff crêpe
Wine tip: Prosecco Spumante with a dash of crème de cassis (black-currant-flavoured liqueur)
For the smoked salmon
- 1 salmon fillet
- finely grated zest of one lemon
- ras el hanout spices
- 150 ml olive oil
- 4 mini beetroots
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 fennel
- 1 butterhead lettuce
- 15 purslane leaves
- 1 garlic clove
- 1 avocado
For the dressing
- 1 shallot
- ¼ apple
- 50 ml raspberry vinegar
- 100 g honey
- 300 ml sunflower oil
- 8 raspberries
- 1 bowl of Affilla Cress
For the farm-fresh chicken
- 3 potatoes
- 1 corncob
- 1 yellow pepper
- 1 red pepper
- ½ green courgette
- ½ yellow courgette
- 4 bunched carrots
- 100 g Marloeskes (small onions)
- 3 cloves of garlic
- 4 thyme sprigs
- 4 rosemary sprigs
- 500 g peas in the pod
- 1 farm-fresh chicken
- 1 can of white beer
- 50 g rucola
- olive oil
For the strawberries
- 125 g flour
- 2 eggs
- 300 ml milk
- 1 tbsp melted butter
- 500 g strawberries
- 50 g sugar
- 500 g mascarpone
- dash of fraîche de bois (wild strawberry liqueur)
- dash of vodka
- dash of crème de cassis (black-currant-flavoured liqueur)
- 2 tbsp icing sugar, + extra to sprinkle
- sunflower oil
- 4 mint sprigs
PREPARATION IN ADVANCE
Remove any pin bones from the salmon fillet using tweezers or kitchen pliers. Trim the fillet to remove the skin and any fat around the belly area and halve it lengthwise. Mix half the lemon zest with the ras el hanout spices and add salt & pepper to taste and 100 millilitres of olive oil. Baste the fish with the marinade.
Boil the mini beetroots in lightly salted water with the thyme and rosemary till cooked al dente and drain. Cut the fennel into sections. Boil in lightly salted water as well until cooked al dente, rinse with cold water and drain. Remove the outer leaves of the lettuce and cut the heart into eight pieces lengthwise. Wash the purslane and carefully pat it dry.
Finely chop the garlic. Clean the avocado and cut into chunks. Mix the finely chopped garlic, remaining lemon zest and salt & pepper to taste with the chunks of avocado. Soak the Wooden Grilling Planks in water for around half an hour.
For the dressing, cut the shallot into big pieces and mix it in a blender until fine with the apple, raspberry vinegar, honey and salt & pepper to taste. While blending, add sunflower oil drop by drop until the desired consistency is achieved. Grind the dressing through a sieve and pour it into small bowls.
Peel the potatoes, cut into chunks and blanch them lightly in salted water. Drain. Clean the corncob and boil for approximately 10 minutes in lightly salted water. Drain and slice into thick sections. In the meantime, halve the peppers, remove the seeds and cut into broad strips. Cut the courgettes and carrots into pieces. Peel the Marloeskes onions and garlic. Cut the onions into sections and finely chop the garlic. Finely chop the thyme and rosemary and mix all the above ingredients. Sprinkle with olive oil and add salt & pepper to taste.
Pod the peas, sprinkle salt & pepper on the chicken and smear it in with olive oil.
For the crêpe batter, sieve the flour and add a pinch of salt to a dish. Make a hole in the middle, add the eggs and mix together with a splash of the milk. Mix the ingredients together while adding the remaining milk and the butter.
Remove the tops of the strawberries. Add 100 grams of strawberries to the sugar and 50 millilitres of water in a pot and heat until smooth at a medium temperature. Cut the remaining strawberries into halves. Allow the strawberry mixture to cool to room temperature and set aside in the fridge.
Place the blanched beetroot on the grid. Heat the Wooden Grilling Planks for around eight minutes until they begin to colour slightly on the underside. Now place the marinated salmon on the planks, close the lid and smoke the salmon for around five minutes.
Take the planks with salmon and the beetroot out of the Big Green Egg. Peel the beetroots, cut them into quarters, sprinkle with olive oil and add salt & pepper to taste. Splash olive oil onto the fennel and butterhead lettuce as well, sprinkle with salt & pepper and grill while turning on the grid. Divide the beetroot, lettuce, fennel and avocado across the salmon and garnish with Affilla Cress, purslane and raspberries. Serve the raspberry dressing separately.
Heat the Big Green Egg to a temperature of 175°C and place the Cast Iron Grid in the EGG. Open the can of white beer and pour a small layer of beer into the Round Drip Pan. Place the can in the Beer Can Chicken Roaster and put the chicken on top. Place it in the Drip Pan and surround it with the vegetables, except the peas. Roast the chicken for around 45 minutes with a closed lid, until the chicken leg reaches a core temperature of 73°C. Turn the vegetables every now and then during preparation. Mix the peas in with the other vegetables around five minutes before the end.
Once the desired core temperature has been reached, take the Drip Pan with its contents off the grid, cover it with silver paper and bring the temperature of the Big Green Egg back to 170°C.
After preparing or consuming the salmon, heat the Drip Pan with the chicken and vegetables (without silver paper) in the EGG for five minutes.
Take the chicken off the Beer Can Chicken Roaster and cut off the breasts and legs. Spread the vegetables across a large dish, place the chicken on top and garnish with rucola.
Bring the temperature of the Big Green Egg to 180°C and place the Half Moon Cast Iron Plancha Griddle on the grid with the smooth side facing upwards.
For the Romanoff, use a spatula to mix the cooled strawberry mixture, mascarpone, fraîche de bois, vodka, crème de cassis and icing sugar together. Baste the Cast Iron Griddle Half Moon with some sunflower oil and allow to heat. For each of the crêpes, pour some batter on the plate and fry them until golden brown on both sides. Briefly heat the halved strawberries on the Cast Iron Griddle Half Moon and cool with a splash of crème de cassis.
Place a crêpe on each plate, cover with strawberries and Romanoff and close. Garnish with mint and a cloud of icing sugar.
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