Steaming is a technique that the Big Green Egg is not often used for. However, it is a healthy way of cooking and while steaming, the smell of the charcoal gives a subtle smoky undertone to the dish. In this recipe, we will steam stew skewers. Using the broth’s moisture as steam adds additional flavour. For this recipe, the carrots and potatoes are first blanched. Do you intend to steam soft vegetables or fish, for example? These usually don’t require any pre-cooking.
For the stew skewer
- 1 L vegetable broth
- 2 carrots
- 4 potatoes
- 1 smoked sausage
- 1 red onion
- 9 bay leaves
- sea salt
- 50 g melted butter (optional)
- Ignite the charcoal in the Big Green Egg and place the Stainless Steel Grid. Bring to a temperature of 220°C. Bring the broth to a boil in a saucepan on the stove. Meanwhile, peel the carrots and potatoes and cut them into slices of about 1 cm thick. Cut the sausage into slices of about 1 cm. Peel the onion and cut into quarters.
- Blanch the slices of carrot and potato for about 8 minutes in the boiling broth. Drain, catch the broth and return it to the pan. If necessary, cool the sliced carrots and potatoes in cold water, then drain and leave to cool slightly. Bring the broth to a boil again.
- Place the slices of potato, carrot, onion and smoked sausage alternately on four broad, flat skewers. Occasionally include a bay leaf. Place the Round Drip Pan on the grid of the Big Green Egg. Place the skewers on the Drip Pan in such a way that the ends rest on the edge. Pour a layer of boiling broth into the Drip Pan and close the lid of the EGG directly so that the boiling broth does not cool down. Steam the stew skewers for approximately 25-30 minutes or until softened and cooked.
- Remove the Drip Pan with the EGGmitt from the grid and slide the vegetables and the meat from the skewers with a fork. Remove the bay leaves, mash the vegetables to a puree and season with sea salt. For an extra creamy result, sprinkle with melted butter.
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