A nice, cold gazpacho is always a treat for the taste buds on a sultry summer night. And a paella, which is traditionally made with rabbit and chicken, will get you in the holiday mood straightaway. Of course you can make these Spanish dishes on the Big Green Egg. They are easier to prepare than you may think. Finish with a tasty almond cake, which can be prepared entirely in advance, and your menu is complete.
Serves 4 (cake serves 10)
Advance preparation time: 180 minutes
Preparation time: 55 minutes
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 banana shallot
2 cloves of garlic
1 bunch of basil
100ml red wine vinegar
200ml olive oil
4 chicken thigh fillets
4 cloves of garlic
4 banana shallots
800 g fresh broad beans
1 red chilli pepper
2 sprigs of rosemary
4 sprigs of oregano
3 tbsp olive oil
1 tsp grated zest of an unsprayed orange
320g paella rice
1 tsp paprika
15 saffron threads
2 bay leaves
1l chicken stock
2 unsprayed lemons
1 bunch flat-leaf parsley
1 tsp ground cinnamon
50g soft butter
1 tsp ground cinnamon
finely grated zest of 1 unsprayed lemon
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. In the meantime, halve the tomatoes. Cut the bell peppers lengthwise into quarters and remove the stalks, seeds and pith. Peel and halve the banana shallot.
Place the cut vegetables on the grid and close the lid of the EGG. Grill for 1.5 minutes and then turn. Turn again after another 1.5 minutes. Grill the vegetables for about 6 minutes in total. Turn them every 1.5 minutes and close the lid of the EGG after each action.
Remove the vegetables from the EGG (reduce the temperature if you want to prepare the cake) and leave to cool slightly. In the meantime, peel and half the garlic. Wash the cucumber and chop coarsely. Pluck the leaves off the sprigs of basil and put some small leaves aside for garnishing the gazpacho.
Coarsely chop the grilled vegetables and blend together with the garlic, cucumber, basil and red wine vinegar until smooth. Turn the blender to low speed and add the olive oil in a thin trickle. Season the gazpacho with salt and pepper to taste and store in the refrigerator until ready to serve. Keep the basil for the garnish in the refrigerator as well.
Cut the rabbit into coarse chunks. Cut the chicken thighs into cubes. Peel and finely chop the banana shallot and the garlic. Pod the broad beans and cut the red chilli pepper into thin half-rings. Remove the needles from the rosemary and the leaves from the oregano, and chop finely. Cover and store the ingredients separately in the refrigerator.
Heat the EGG to 150°C, if you haven't done so yet. In the meantime, spread the almonds for the stuffing over the Perforated Cooking Grid.
Lay the Mesquite Wood Chunk on the smouldering charcoal and place the convEGGtor in the EGG. Lay the grid in the EGG, and put the Perforated Cooking Grid with the almonds on top of it. Close the lid of the EGG and smoke the almonds for about 15 minutes.
In the meantime, put all the ingredients for the base in the bowl of a food processor, add a pinch of salt, and knead to form a smooth dough using the flat beater. Line the bottom of a springform tin (Ø 26cm) with parchment paper. Roll or press the dough into a circle big enough to cover the base of the tin and line the tin with it.
Remove the Perforated Cooking Grid with the almonds from the EGG. Let them cool down and grind them in a food processor with chopping blades. Place the Baking Stone on the grid and bring the EGG to 180°C.
For the filling, separate the eggs, and beat the egg whites with half of the sugar in a food processor with whisk until frothy. Spoon the egg whites out of the food processor into another bowl and keep separately for the time being.
Put the egg yolks, the remaining sugar, the ground cinnamon, the lemon zest and a pinch of salt in the food processor bowl and whisk until airy. Using a spatula, fold the smoked almond powder and half of the whisked egg whites through the egg yolk mix. When this mix is consistent, fold in the rest of the egg whites.
Divide the filling over the springform tin base. Place the springform tin on the Baking Stone and close the lid of the EGG. Bake the cake for about 30 minutes.
Cover the springform tin with tinfoil and bake for another 20 minutes.
Remove the Tarta de Santiago from the EGG and allow to cool. In the meantime, prepare the EGG for the paella by heating it up to the desired temperature.
Spoon the gazpacho into attractive bowls or soup dishes, and sprinkle with the basil kept aside for garnishing. Season to taste.
Remove the accessories from the EEG, use the Cast Iron Grid Lifter to put the Cast Iron Grid in the EGG, then heat the EGG to 200°C (if you haven't done so yet).
Heat the olive oil in the Stir-Fry & Paella Grill Pan on the grid of the EGG. Add the pieces of rabbit, chicken thigh fillets and half of the garlic, and brown the meat all over. Stir occasionally while frying and close the lid of the EGG after each action.
Deglaze with the cognac. Do this carefully as cognac is inflammable. Close the lid of the EGG and leave the meat to simmer for 10 minutes.
Spoon the meat out of the pan and put aside. Add the banana shallot and the remaining garlic to the pan and fry for about 5 minutes until the shallot is soft. Some olive oil will be left in the pan, but you can add more if needed.
Spoon the broad beans into the shallot mix and fry for approximately 5 more minutes. Close the lid of the EGG after each action. Mix in the orange zest and fry for another 2 minutes.
Sprinkle the rice in the pan and stir carefully to mix thoroughly with the other ingredients. Fry the rice for about 3 minutes, then add the paprika and fry for another 2 minutes. Keep closing the lid of the EGG.
Add the red chilli pepper, the chopped herbs, the saffron and the bay leaves, and pour the stock into the pan. Add salt and pepper to taste if desired. Bring the stock to the boil and stir well across the bottom of the pan to prevent the ingredients from sticking. Spoon in the rabbit and chicken and mix carefully. Again, stir well across the bottom of the pan. Close the lid of the EGG and allow the paella to cook for about 10 minutes. In the meantime, slice the lemons and pluck and finely chop the parsley leaves. Stir the contents of the pan occasionally during cooking. Check towards the end of the preparation time whether some more stock or water is required or whether the rice is already cooked.
Remove the pan from the EGG. Sprinkle with the parsley, garnish with lemon slices and put the pan in the middle of the table.
Sprinkle the Tarta de Santiago with icing sugar and cut into nice wedges.