Big Green Egg 2017 Christmas menu


Are you looking for delicious Christmas recipes? Well, you have found them! These recipes allow you to prepare a complete Christmas menu on the Big Green Egg. The menu consists of 4 courses, for which it is easy to make preparations in advance. That way, you only have to do a few things during the Christmas dinner itself, allowing you to relax and enjoy a lovely evening together with your guests.

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4-course meal from the Big Green Egg


Are you looking for delicious Christmas recipes? Well, you have found them! These recipes allow you to prepare a complete Christmas menu on the Big Green Egg. The menu consists of 4 courses, for which it is easy to make preparations in advance. That way, you only have to do a few things during the Christmas dinner itself, allowing you to relax and enjoy a lovely evening together with your guests.

The first course is an amuse: scallop, grilled in its shell, with hazelnuts and grilled chicory. This is followed by a prawn cocktail with a Big Green Egg twist: the prawns, avocado and tomato are grilled on the EGG, giving them that subtle smoky flavour. The main course is an undisputed classic: stuffed turkey. The dessert is a sumptuous chocolate pie that will be greeted with plenty of oohs and aahs. We advise you to carve the meat at the table. Enjoy!


INGREDIENTS


Serves 6 (1 pie)
 

Advance preparation time: approx. 2 hours + 30 minutes, excluding 2 hours for marinating, plus cooling off and hardening
Preparation time: approx. 3 hours + 40 minutes

 

scallops
 

6 scallops in their shells

3 heads of chicory

50g white hazelnuts

2 tbsp. hazelnut oil

 

Prawn cocktail

 

1kg large, peeled, raw prawns

4 cloves of garlic

4 tbsp. sunflower oil

1 unsprayed lime

8 tbsp. crème fraîche

2 avocados

16 cherry tomatoes

15g rocket

 

 

Stuffed turkey
 

1 turkey of 4-5kg

5 tbsp. olive oil

 

For the herb salt:

4 cloves of garlic

6 sprigs of rosemary

10 sprigs of thyme

5 tbsp. coarse sea salt

 

For the stuffing:

350g turkey thigh meat

50g chestnut mushrooms

150g chicken livers

12g spring onions, cut in rings

15g red onion, finely chopped

15g dried apple, coarsely chopped

23g red paprika, diced

37g dried apricot, coarsely chopped

60g dried cranberries

37g egg

35g breadcrumbs

1 tbsp. chicken spices

 

Serve with:

garnish of your choice, such as baked sweet potato with crème fraîche and chives, and grilled green asparagus with little gem.

 

Chocolate pie 

 

For the batter:

½ lemon, for degreasing

butter, for greasing

7 eggs

210g sugar

110g flour + extra for dusting

110g cocoa powder

 

For the bilberry mousse:

4 gelatine sheets

200g bilberry purée

juice of 1 lemon

200g bilberries

400ml whipping cream

160g sugar

400g mascarpone

 

For the chocolate icing:

2 gelatine sheets

250g dark chocolate

300ml whipping cream

200g sugar

100g salted butter

 

For decorating:

raspberries

bilberries

chocolate decorations

Atsina cress or mint

edible flower petals

 

 

 


PREPARATION IN ADVANCE


A FEW DAYS IN ADVANCE

Stuffed turkey 1

Prepare the herb salt a few days in advance, if possible. This will allow the flavours plenty of time to mingle. Peel and finely chop the garlic. Remove the needles from the rosemary and the leaves from the thyme, and chop finely. Mix all the herb salt ingredients and store in a sealed container.

 

ON THE DAY

Prawn cocktail 1

Put the prawns in a bowl. Peel and finely chop the garlic. Mix with the sunflower oil and stir into the prawns. Cover and leave to marinate in the fridge for at least 2 hours.
 

Chocolate pie 1

Ignite the charcoal in the Big Green Egg and, with the convEGGtor, the grid and on top of that the Flat Baking Stone, heat to 180°C. Degrease a mixing bowl and the mixer beaters using half a lemon. Line the bottom of a springform tin (Ø 26cm) with parchment paper. Grease the rim with butter, dust with flour, and turn the tin over to tap out the excess flour.

Beat the eggs for the batter and gradually add the sugar, while continuing to beat. Mix in the flour and the cocoa powder. Pour the batter into the tin and place on the grid of the Big Green Egg. Close the lid and bake the cake for about 30 minutes until done. Prick the cake with a cocktail stick to check whether it is cooked. Remove the cake from the tin, let it cool down, and then cut it into three horizontal slices.

In the meantime, for the bilberry mousse, soak the gelatine sheets in cold water. Heat up the bilberry purée with the lemon juice. Squeeze the gelatine and dissolve it in the bilberry mixture.

Finely chop the bilberries. Whip the cream and sugar until thick. Mix the mascarpone into the bilberry mixture and fold, together with the chopped bilberries, into the thickly whipped cream. Spoon the mousse into a piping bag.

Pipe a layer of bilberry mousse onto the bottom cake slice. Gently press the second slice on top of it and pipe a second layer of mousse onto this slice as well. Save some mousse for decorating. Carefully cover with the third slice of cake and place the cake on a grid, which can then be placed on a platter or large plate.

For the chocolate icing, soak the gelatine sheets in cold water and break the chocolate into small pieces. Bring the cream with the sugar and the butter to the boil on a low heat. Remove the pan from the stove, squeeze the gelatine and dissolve it in the cream mixture. Fold the chocolate in and keep folding until it has melted.

Pour the chocolate icing over the cake, making sure that the top and sides are completely covered. Decorate with the raspberries, bilberries, chocolate decorations, Atsina cress or mint, edible flower petals and the bilberry mousse that you have kept aside. Allow the icing to harden. Store the cake in the fridge until you are ready to serve.


PREPARATION IN ADVANCE


ON THE DAY

Prawncocktail 2

Take the Flat Baking Stone, the grid and the convEGGtor out of the EGG and put the Cast Iron Grid in using the Cast Iron Grid Lifter. Heat to 230°C. In the meantime, finely grate the lime peel. Squeeze the lime and mix the juice with the finely grated peel into the crème fraîche. Season to taste with salt and pepper.

Halve the avocados and remove the stones. Leave the skin on and cut each half in five equal wedges. Halve the cherry tomatoes. Grill the marinated prawns without turning them for about 4 minutes. Grill the avocado wedges on both sides for 2 minutes and grill the cherry tomatoes on their skins for 2 minutes. Extinguish the charcoal in the EGG by closing the draft door and dual function metal top.

Keep 36 prawns aside. Mix about half of the lime cream with the avocado, tomatoes and grilled prawns, and divide across the glasses. Divide the prawns that you have kept aside across the glasses and spoon the remaining lime cream on top of them. Store in the fridge until you are ready to serve.
 

Stuffed turkey 2

For the stuffing, dice the turkey thigh meat and slice the chestnut mushrooms. Blend, together with the other stuffing ingredients, into a course mixture in a food processor. Fill the turkey cavity with the stuffing and truss the turkey tightly using butcher’s string. Cover and store in the refrigerator.
 

Grilled scallops

Open the scallop shells as follows: Hold the scallop with the flat side of the shell on your hand and the smooth edge against your fingers. Carefully pry a narrow and flat kitchen knife between the shell halves at around wrist height until you can slide the knife into the shell. Hold the knife with the cutting edge angled downwards slightly against the flat shell and carefully cut clockwise (if you are right-handed). Once the shell opens, break the halves apart. Ensure the scallop remains attached to the rounded half of the shell. Remove the intestines around the scallop by hand. Rinse and clean the scallop in its shell under the cold tap. Open and rinse all shells in this way, cover them and store them in the fridge until you start preparing them.


Preparation


PREPARATION

Stuffed turkey 1

Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 160°C. In the meantime, brush the turkey with olive oil and sprinkle all over with the herb salt.

Place the Rectangular Drip Pan on the convEGGtor and place the grid inside the EGG. Place the stuffed turkey on it. Stick the pin of the probe thermometer in the centre of the stuffing and set the temperature for 67°C. Close the lid of the EGG and leave the turkey to cook until the set core temperature has been reached. This will take approximately 3 hours.

Remove the turkey from the EGG and wrap in a few layers of aluminium foil. Prepare the scallops and cocktail while the turkey rests.
 

Grilled scallops

Remove the grid, the Drip Pan and the convEGGtor from the EGG. Place the Cast Iron Grid in the EGG using the Cast Iron Grid Lifter and heat the Big Green Egg to 230°C. Meanwhile, halve the chicory heads lengthwise and finely chop the hazelnuts.

Place the scallop shells upside down with the scallop on the grid and put the chicory next to them, cut side down. Grill for 2 minutes.

Turn the shells and sprinkle the chopped hazelnuts in them. Turn the chicory 1/4 turn. Grill for 2 minutes. Remove the chicory from the EGG and let the scallops cook for another 2 minutes. Meanwhile, cut the grilled chicory into strips. Sprinkle with hazelnut oil and season to taste with salt and pepper.

Remove the shells from the EGG, divide the chicory over them and serve immediately. Extinguish the charcoal in the EGG. You won’t need this anymore, although you could prepare the garnish for the stuffed turkey on it.
 

Prawncocktail

Remove the glasses from the refrigerator. Garnish the prawn cocktail with the rocket and serve.
 

Stuffed turkey 2

Serve the stuffed turkey with a garnish of your choice.
 

Chocolate pie

Cut the pie into wedges.


Used
Accessoires


Flat Baking Stone

Flat Baking Stone

Aseta litteä paistokivi Eggin ritilälle ja voit paistaa vaivatta herkullisia, rapeakuorisia leipiä ja pizzoja, joiden pohja on aidon rapea.

Rectangular Drip Pan

Rectangular Drip Pan

Suorakulmainen valutusvuoka on pyöreän tavoin monitoiminen alumiininen valutusvuoka.

Dual Probe Remote Thermometer

Dual Probe Remote Thermometer

Tällä digitaalisella, langattomalla lämpömittarilla voit mitata samaan aikaan asteen tarkkuudella tuotteiden ydinlämpötilan sekä kuvun lämpötilan.

 

Cast Iron Grid Lifter

Cast Iron Grid Lifter

Kun kiinnität valurautaisen ritilänostimen kääntämällä sitä neljänneskierroksen, voit asettaa valurautaritilän helposti Eggiin ja nostaa sen taas pois. 

convEGGtor

convEGGtor

Keraaminen convEGGtor toimii lämpösuojana estäen ruuan joutumisen suoraan kosketukseen lämmönlähteen kanssa. 

Cast Iron Grid

Cast Iron Grid

Valurautaritilä antaa ruualle tyypillisen grillatun maun sekä kauniit ruutukuviot vihanneksiin, lihaan ja siipikarjaan.


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