Spring menu with seasonal products
Each season offers its own beautiful palette of flavours. By incorporating these flavours into a meal, you can almost taste the time of year. This delicious spring menu contains a wide range of seasonal products, such as mackerel, radishes, knuckle of veal, green asparagus and blueberries. And of course, you will prepare these dishes on the Big Green Egg, making those spring flavours stand out even more!
Slow-cooked smoked mackerel with a spring salad
Ossobuco with seasonal vegetables
Blueberry muffin with vanilla ice cream
For the mackerel with a spring salad
- 3 eggs
- 3 mackerel
- 1 lemon
- 1 dl white wine
- 1 small dash of white wine vinegar
- ½ dl olive oil
- 8 sugar snaps
- 8 radishes
- ½ cucumber
- 100 g mayonnaise
- 25 g mixed salad greens
- 10 g herring roe
- extra virgin olive oil
For the ossobuco with vegetables
- 4 veal knuckles
- 30 g flour
- 30 g butter
- 2 dl red wine
- 1 400 g can of peeled tomatoes
- 5 cloves of garlic
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 bay leaves
- 3 dl beef stock
- 12 broad beans
- ½ courgette
- 100 g new potatoes
- 8 small shallots
- 4 spring onions
- 8 green asparagus
- 12 mangetout
- 100 g cherry tomatoes
Voor de muffin met blauwe bessen
- 60 g butter
- 1 vanilla pod
- 1 egg
- 150 g flour
- 60 g fine sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon powder
- ½ tbsp. lemon zest
- 125 ml milk
- 175 g blueberries
- 50 g butter, room temperature
- 50 g flour
- 50 g sugar
- 50 g almond powder
- 25 g almond slivers
- vanilla ice cream
- powdered sugar
- 4 mint tops
PREPARATION IN ADVANCE
To make the egg yolk cream, put the eggs in the freezer 24 hours in advance.
Light the Big Green Egg and heat to 180°C. Put the Cast Iron Grid in the EGG and place the Cast Iron Dutch Oven on top of this. Sprinkle salt and pepper on the veal knuckles and dust both sides with flour. Melt the butter in the Cast Iron Dutch Oven and fry the knuckles on either side. Douse with red wine.
Peel and bruise the garlic. Then add this and the peeled tomatoes, thyme, rosemary, bay leaves and beef stock, and heat to almost boiling. Put the lid on the Dutch Oven, close the EGG and reduce the latter’s temperature to 110°C. Slowly cook for 3½ hours stirring occasionally.
In the meantime, pop the beans from their pods. Blanch them for 2 minutes in boiling water, then cool them down in ice water. Drain and remove their skins. Wash and coarsely cut the courgette and peel the new potatoes. Peel the shallots, the carrots, cut the bottom tip off the asparagus and destring the mangetout.
To make the muffin, melt the butter. Cut the vanilla pod in half and scrape out the seeds then beat the egg. In a bowl, mix the flour, sugar, baking powder, cinnamon, lemon zest and vanilla together then beat the milk into the mixture using a whisk. Add the egg and finally the melted butter. Carefully fold the blueberries through the batter then allow to rest in the fridge.
For the almond crumble pre-heat the oven to 170°C. Put the butter in a mixing bowl, then add the flour, sugar, almond powder and slivered almonds. Mix by hand into a crumbly dough, then spread out on a baking tray lined with ovenproof paper. Bake until golden brown in approximately 10 minutes, turning occasionally. Allow the crumble to cool.
In the meantime, fillet the mackerel,removing the bones using tweezers. Slice the lemon and mix with the white wine, the vinegar and olive oil, then season to taste with pepper and salt. Pour this mixture into the Rectangular Drip Pan adding the mackerel fillets skin-side up.
Take the eggs from the freezer and allow to thaw for approximately 30 minutes. Peel them and remove the soft egg white. Rub the hard yolks through a sieve, season with pepper and salt and put into a piping bag.
Bring a pan of lightly salted water to the boil. De-string the sugar snaps, blanch for 2 minutes, drain, then cool in ice water. Then drain again and halve diagonally. Wash and halve the radishes then peel the cucumber and scoop out small balls using a melon baller (alternately cut into small cubes). Soak the Wood Chips in water.
After 3½ hours remove the ossobuco from the Big Green Egg. Lift the grid, scatter the soaked Wood Chips on the charcoal then replace the grid. Close the lid and reduce the temperature to 100°C. Place the Drip Pan containing the mackerel fillets on the grid, close the lid and smoke fish for approximately 5 minutes.
Remove the Drip Pan from the EGG and carefully skin the fillets. Pluck chunks from the two fillets and mix with the mayonnaise. Share the mixture between the plates and put a fillet on top. Pipe on some egg yolk cream and distribute the sugar snaps, radish and cucumber across the fillets. Garnish with some delicate salad leaves and the herring roe then sprinkle with olive oil. Serve the starter and then finish the ossobuco
Put the Cast Iron Dutch Oven back on the grid and add the courgette, the new potatoes, the shallots and the carrots to the ossobuco. Put the lid on the pan, close the EGG’s lid and reduce the temperature to 110°C. Allow the ossobuco to cook for another 30 minutes, adding the broad beans, asparagus, mangetout and cherry tomatoes 5 minutes before the end.
Remove the Cast Iron Grid from the EGG. Place the convEGGtor then replace the Cast Iron Grid. Close the lid and raise the Big Green Egg’s temperature to 175°C. Place 4 paper muffin cups on the Flat Baking Stone and fill them 2/3rds of the way up with batter.
Put the Baking Stone on the grid, close the EGG’s lid and bake the muffins golden brown in approximately 30 minutes. Allow the muffins too cool slightly, then remove the cups and place every muffin on a plate. Put a scoop of almond crumble next to each one and a nice quenelle of vanilla ice cream. Dust with powdered sugar and garnish with mint.
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