Vegetarian seasonal menu: the robust flavours of summer!

STARTER

Carpaccio of roast summer beets with goat cheese

Wine tip: Côtes de Provence Rosé

MAIN COURSE

Terrine of grilled vegetables

Wine tip: Pinot Gris d’Alsace

DESSERT

Puff pastry pizza with hot strawberries and red pepper cream

Wine tip: Sparkling Shiraz Rosé

Carpaccio of roast summer beets

Use a peeler to cut thin slices of goat cheese and make nice round shapes using a form cutter. Reduce the balsamic vinegar and soft brown sugar to a syrup and put it in a clean siphon. Grate 20 grams of horseradish, and use a spatula to mix the lime juice through the crème fraîche and add salt and pepper to taste.

Terrine of grilled vegetables

Peel the potatoes, boil them until cooked al dente in lightly salted water and cut them into thin slices. Cut the courgettes lengthways into thin slices, if necessary using a cheese slicer. Remove the hard ends of the green asparagus and cut the mozzarella into thin slices as well.

Mix the cream, milk, 75 grams of the grated cheese and the eggs in a mixing bowl. Crush the garlic onto the mixture; add the Italian herbs and salt and pepper to taste, and mix well again.

Make four heaps of parmesan cheese on a piece of baking paper or silicone mat. Sprinkle lightly with flour and press together gently. Cut off the bread crusts, roll flat with a rolling pin and cut each slice in half diagonally. Splash olive oil onto both sides of the bread and sprinkle with finely chopped oregano and thyme.

Skin the tomatoes for the tomato salsa and cut them into chunks. Finely chop the peppers and the shallot. Finely chop the herbs and mix all the ingredients together.

Puff pastry pizza

Blanch the basil for 10 seconds in boiling water, then drain and chop off the bunch. Put the blanched basil in a blender, add the olive oil and mix until smooth. Pour the basil oil through a coffee filter and keep the oil in a clean jar until needed.

Clean the chilli pepper and chop into fine pieces. Set aside a few pieces and mix the remaining chilli pepper into the sunflower oil. Heat slowly, allow to cool, and then pour through a coffee filter. Set aside in a clean jar until needed.

Put the egg whites, yoghurt and lime juice into a measuring jug and mix using a hand blender. Dribble the red pepper oil in while mixing until a nice creamy result is achieved. Beat the cream using a mixer and set aside in the fridge until needed.

Roll the edges of the puff pastry back, coat with egg yolk and sprinkle with sugar. Cut the strawberries into halves.

Carpaccio

Prepare this dish well in advance – it’s best served cold!

Fill the Big Green Egg^® with charcoal up to the fire ring and light it up. Place the summer beets on the glowing coals and roast them with a closed lid until lightly scorched. Let the beets cool and then skin them. Place the peppers on the glowing charcoal for the vegetable terrine. Cut them into very thin slices using a sharp knife and make nice round shapes of different sizes using different cutting forms. Arrange the slices of goat cheese in the shape of a flower on the plates.

Prepare the rucola using the white balsamic vinegar and olive oil and place a bed in the middle of each plate. Place a serving of crème fraîche on top and garnish with edible flowers and watercress. Grate some fresh horseradish over the Carpaccio and garnish with the balsamic syrup.

Terrine

Once their skins are charred, take the peppers off the coals. Place them in a dish and cover with foil or pop them into a plastic packet and allow them to cool for at least 20 minutes.

Position the grid and heat the EGG^® to a temperature of 220°C. Splash a small amount of olive oil across the courgette slices and green asparagus and grill the vegetables on both sides for three to four minutes. Toast the bread briefly on both sides as well.

Remove the charred skin of the peppers and cut them into strips of around 3 cm wide. Spread out the strips of courgette across the terrine form or cake form and cover with a layer of potato slices. Pour some of the cream mixture over this and then build up layers of courgette, pepper, mozzarella and asparagus. Then spread out another layer of potato slices and pour some more of the cream mixture over this. Repeat these steps until all the vegetables have been used or until the form is full (set aside 8-12 asparagus). Sprinkle the remaining grated cheese over the top.

Remove the grid and position the convEGGtor in the Big Green Egg with the legs facing downwards. Place the Baking Stone on top and heat the EGG to a temperature of 180°C. Lay the baking paper with the parmesan heaps on the Flat Baking Stone and bake for around 10 minutes until the cheese has melted and turned golden brown. Take the mat out the EGG and allow to cool until crispy cheese cookies form. Place the filled cake form on the Plate Setter and cook the terrine for around 40 minutes. Take the terrine out of the EGG using the EGGmitt or another oven glove, allow to cool somewhat and tip it onto a breadboard.

Dish up a portion of tomato salsa onto each plate, cut the vegetable terrine into slices and, with the toasted bread, share out the remaining asparagus and parmesan cookies.

Puff pastry pizza

Remove the Baking Stone. Place the slices of puff pastry on a piece of baking paper on the convEGGtor and press the edges using a fork. Close the lid and bake for around eight minutes until golden brown.

Open the lid and share out the strawberries and remaining pieces of chilli pepper across puff pastry bases. Close the lid and bake for around six minutes until the ‘pizzas’ are deliciously brown and crispy.

Using a teaspoon sprinkle some of the red pepper oil between the hot strawberries, spread the remaining fresh fruit out and, using a piping bag, top with a nice burst of cream. Splash on the basil oil and enjoy!