Great on the side


 

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Great on the side


Is there a juicy steak or fresh fish on the menu and are you interested in serving something on the side? A green salad is always an option, but it would be even better if you made something on the Big Green Egg. An EGG makes so much variation possible. Let yourself be inspired by these delicious recipes and pick out something delicious to complete your meal!


Ingredients


Stuffed aubergine rolls 

 

 

Serves 4

Advance preparation time: 15 minutes

Preparation time: 20 minutes

 

Aubergine rolls:

1 aubergine

6 spring onions

3 cloves of garlic

4 tbsp olive oil

sea salt

 

 

 

 

 


Fried tempeh


 

Serves 4

Advance preparation time: 15 minutes

Preparation time: 15 minutes

 

Tempeh:

400 g tempeh

1 tbsp curry powder

sea salt

6 tbsp sunflower oil

2-3 tbsp ketjap manis

Bruschetta with raw ham and roasted fig

 

Serves 4

Advance preparation time: 15 minutes

Preparation time: 12 minutes

 

Bruschetta:

8 fresh figs

60 g goat cheese

8 slices of brown farmhouse bread, or your choice of bread

2 tbsp olive oil

1 clove of garlic

8 slices of raw ham

balsamic vinegar crème



Baked sweet potatoes with feta and parsley

 

Serves 4

Advance preparation time: 15 minutes

Preparation time: 90 minutes

 

Sweet potatoes:

4 medium-sized sweet potatoes

200 g feta cheese

½ bunch of flat-leaf parsley

 


Couscous salad with roasted vegetables

 

Serves 4

Advance preparation time: 15 minutes

Preparation time: 80 minutes

 

Couscous salad:

2 purple carrots

2 yellow carrots

2 parsnips

1 fennel

150 g salted butter

400 g pearl couscous

½ bunch of flat-leaf parsley

4 tbsp olive oil

 

 

 


PREPARATION IN ADVANCE


Stuffed aubergine rolls 

 

 

Grilled aubergine is incredibly delicious and is a great accompaniment to all types of meat, fish and poultry. This aubergine recipe really is something special. Serve it as a vegetable on the side, as a starter or at a party as a vegetarian snack.
 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Cast Iron Plancha Griddle (with the ribbed side up), to a temperature of 200°C.

Meanwhile, cut 8 slices measuring 3-4 mm thick from the aubergine and sprinkle them with 3 tbsp olive oil. Cut the spring onions diagonally into thin rings. Peel and finely chop the garlic, and mix with the spring onions. Drizzle with the remaining olive oil and sprinkle with sea salt, to taste.



 

Fried tempeh


 

Tempeh is a cake made of fermented soya beans. It's extremely nutritious and as a result, this fried tempeh is a very healthy side dish with an Indonesian twist.

 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Half Moon Cast Iron Plancha Griddle (with the smooth side up), to a temperature of 200°C.

Meanwhile, cut the tempeh into 8 slices of approx. 1 cm thick. Sprinkle them on both sides with the curry powder and sea salt to taste.

Bruschetta with raw ham and roasted fig

 

Figs and goat cheese are a match made in heaven! And when you roast them in the Big Green Egg, as we do in this bruschetta recipe, they only get better. Serve the bruschetta as a simple side dish, or perhaps as a snack to go with drinks.

 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 200°C.

Meanwhile, cut the stems from the figs and slice them partway through diagonally. Cut the goat cheese into 8 pieces and stuff each fig with a piece of cheese. Place the figs in an oven dish.


 

 

 

Baked sweet potatoes with feta and parsley

 

Are you crazy about classic baked potatoes with crème fraiche and chives? Then get ready to mix things up with this recipe for baked sweet potatoes as a vegetarian side dish. And you'll of course be preparing them on the Big Green Egg. It's just as easy as using the oven, but it tastes so much better!

 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 180°C.

 


Couscous salad with roasted vegetables

 

A couscous salad may not be the first thing that comes to mind when you think of the Big Green Egg. However, the EGG provides this salad with a delicious flavour accent when you use it to roast vegetables, which you then mix with pearl couscous. The result is a delicious lukewarm salad that can be served as lunch or on the side.

 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Half Moon Cast Iron Plancha Griddle (with the smooth side up), to a temperature of 160°C.

Meanwhile, wash the vegetables thoroughly and pat dry.

 

 


PREPARATION


Stuffed aubergine rolls 

 

 

Place the 4 slices of aubergine on the Cast Iron Plancha Griddle. Close the lid of the EGG and grill for about 4 minutes. Turn the aubergine slices over and grill for another 4 minutes. Repeat with the remaining slices.

Spoon a tablespoon of the spring onion mixture onto a slice of grilled aubergine and roll it up. Repeat with the other slices of grilled aubergine until you have created 8 rolls.

 

 

 

 

 

Fried tempeh



 

Heat the sunflower oil on the griddle. Place the sliced tempeh on the griddle and close the lid of the EGG. Fry the tempeh for about 6 minutes.

Flip the sliced tempeh and fry for another 6 minutes.

Remove the tempeh from the EGG. Sprinkle with ketjap and maybe some additional sea salt to taste.

Bruschetta with raw ham and roasted fig

 

Place the oven dish on the grid and close the lid of the EGG. Roast the figs for approx. 10 minutes. Meanwhile, brush the slices of bread with olive oil and briefly grill them on both sides.

Peel and halve the garlic, and rub one side of the bread with it. Top with a slice of raw ham.

Remove the dish from the EGG. On each bruschetta, place a roasted fig. Sprinkle with the balsamic vinegar crème.

 

 

 

 

Baked sweet potatoes with feta and parsley

 

Place the sweet potatoes on the grid and close the lid of the EGG. Bake the potatoes for about 90 minutes until soft. Meanwhile, cut the feta cheese into strips. Pluck and finely chop the parsley.

Remove the sweet potatoes from the EGG and cut them lengthwise about two-thirds of the way through. Stuff them with the strips of feta cheese and sprinkle them with the finely-chopped parsley.
 

Tip

If you don't have any sweet potatoes, or if you want to offer your guests a choice, you can prepare and stuff normal potatoes in exactly the same way. We recommend using floury potatoes for the best and most delicious results.

 


Couscous salad with roasted vegetables

 

Melt the butter on the griddle. Place the vegetables on the griddle and close the lid of the EGG. Roast the vegetables for around 75 minutes, flipping them every 15 minutes. Meanwhile, cook the pearl couscous according to the instructions on the packaging. Pluck and finely chop the parsley.

Strain the pearl couscous and mix with the olive oil. Check whether the vegetables are ready, (this depends on how thick they are). Roasting them until al dente is sufficient. They don't have to be completely soft.

Cut the vegetables into slices and pieces, and mix them into the pearl couscous. Sprinkle with the finely-chopped parsley.

 

 


Used
Accessoires


Cast Iron Plancha Griddle

Cast Iron Plancha Griddle

Tämä valurautainen grilli ja ritilä tekee Big Green Eggistä entistä monikäyttöisemmän. 

convEGGtor

convEGGtor

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

Half Moon Cast Iron Plancha Griddle

Half Moon Cast Iron Plancha Griddle

Tämä erittäin hyödyllinen puolikuun muotoinen valurautainen grillauslevy on monikäyttöinen. 


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