fish: back wonderfully to the goose on versatile source ... · paella grill pan dual probe remote...

ENJOYHUNTING!

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#1 | EN

LET THE HUNTER’S LIFE TASTE GOOD

Goose on the menu

Fish: wonderfully versatile

Backto the source

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2 3Enjoy Hunting! Let the hunter’s life taste good

GAME RECIPES

As a hunter, you know how good game tastes and that it is a product that needs to be prepared with respect. The Big Green Egg has lots to offer in that regard. It gives game

incredibly delicious, subtle flavour accents, while retaining the meat’s natural character. Because the lid of the Big Green Egg is closed after every time the food is handled, this

method of cooking outdoors poses practically zero risk to your surroundings.

Grill until a nice diamond

pattern forms and

the meat is golden brown.WITH ROAST JACKET BEETS AND POTATOES IN COFFEE SAUCE

HAUNCH OF WILD BOAR

Accessories:

Cast Iron Grid Cast Iron Grid Lifter convEGGtor Dual Probe Remote Thermometer

❱ Cut grooves into the haunch of wild boar in several places, rub some olive oil into the grooves and season with salt & pepper. Peel and cut the cloves of garlic in half lengthwise. Keep one clove separate for the sauce. Snip the sprigs of rosemary into pieces, removing the needles from one sprig for later use. Press the cut sprigs into the grooves on the haunch together with the garlic. Thoroughly wash the potatoes and the beets.

❱ Heat the Big Green Egg to a temperature of 225°C with the Cast Iron Grid. Place the haunch of wild boar on the grid. Grill until a nice diamond pattern forms and the meat is golden

brown. Remove the haunch from the EGG and use the Cast Iron Grid Lifter to lift the grid. Place the convEGGtor with its legs facing upwards on the ceramic ring and return the grid to the EGG. Place the haunch in the middle of the grid with the potatoes surrounding it and the beets towards the edge of the grid, where, thanks to this indirect preparation method, they will receive the heat they need to cook. Insert the probe of the core-thermometer into the centre of the meat. Close the lid of the EGG and bring the temperature to 150°C.

❱ Cook the meat for approximately 1.5 hours until it reaches a core temperature of 63°C. Set aside for half an hour under aluminium foil. Check whether the potatoes and beets are soft and cooked. If they are still too hard, heat the EGG back up to a temperature of 200°C so that they can be served at the same time as the haunch of wild boar.

❱ For the sauce, finely chop the chestnuts, slice the mushrooms and chop up the onion and garlic you set aside. Melt the butter in a completely fireproof saucepan on the grid of the Big Green Egg and sauté the chestnuts, mushrooms, onion and garlic. Once the ingredients begin to colour, stir in the flour and once the mixture begins to bond, stir in the cognac or brandy and the veal or game gravy. Keep stirring until the sauce thickens and season with salt & pepper and a shot of espresso.

❱ Carve the haunch of wild boar into nice slices, season with salt & pepper and sprinkle with the rosemary needles you set aside. Cut the potatoes in half and the beets into slices, place them around the haunch and cover lavishly with sauce.

Serves 6-8

• 1 haunch of wild boar with bone (approx. 2.5 kg)

• 1 bulb of garlic• 1 bunch of rosemary• 6-8 large, unpeeled potatoes

(mildly floury to waxy)• 6-8 beets, different types,

such as yellow, purple, Choggia and heritage

• olive oil

For the sauce:• 50 g cooked chestnuts• 50 g mushrooms• ½ onion• 15 g butter• 10 g flour• dash of cognac or brandy• 200 ml veal or game gravy• 100 ml espresso

GAME RECIPESon the hunt for the true

taste of game

Colofon

Enjoy Hunting! is published byBig Green Egg Europe BVJan van de Laarweg 182678 LH De Lier, the NetherlandsE-mail: [email protected]

EDITOR IN CHIEFInge van der Helm

RECIPES Jeroen Hazebroek, Angelo Caprio, KC Wallberg, Coen van Dijk, Leonard Elenbaas, Jan Bronswijk, Arjen Rector, Michel Lambermon, Ralph de Kok and Martin Rotteveel.

CONCEPT & REALISATION Big Green Egg Europe BV

DESIGN The Crazy Ones

PHOTOGRAPHY Creative Skills

DISTRIBUTION Big Green Egg Europe BV

PRINTER Rodi Rotatiedruk

The reproduction of articles from Enjoy! is only permitted with the prior written permission of Big Green Egg Europe. This publication was prepared with the utmost care. Neither the authors nor Big Green Egg Europe, however, are liable for any loss or damage in connection with the information published in this issue.

Big Green Egg®, EGG®, convEGGtor® and MiniMax™ are Trademarks or Registered Trademarks of Big Green Egg Inc.

© 2016 Big Green Egg Europe

With Enjoy!, our Inspiration Today newsletter and the select recipes featured on biggreenegg.eu, we aim to provide you with continuous inspiration. But obviously, using the Big Green Egg starts with the basics, which is why Big Green Egg has devised a number of instructional videos in which these basics are clearly explained. This will help you get even more pleasure from your EGG!

A Big Green Egg is not just a barbecue, it’s a versatile stove with numerous culinary possibilities. A Big Green Egg gives ingredients and dishes a delicious flavour, regardless of the cooking technique used. Exactly how much charcoal should I put in the fire box? What’s the best way to light the charcoal in the EGG? Should the lid be open or closed when the fire starters are lit? How do I turn the Big Green Egg into a brick oven to bake the most delicious pizzas and bread? How do I precisely control the temperature? What other cooking techniques are possible? How do I set up the Big Green Egg to use them? What is the added value of a cast iron grid?

DO’S AND DON’TSThese and many other questions are answered in the seven very informative instructional videos: ‘Igniting and extinguishing’, ‘Temperature control’, ‘Direct grilling’, ‘Indirect cooking’, ‘Smoking’, ‘Working with the pizza stone’ and ‘Cleaning and maintenance’. Because the videos are organised thematically, you can choose a particular subject or simply watch all the videos. Each video lasts only 1.5 to 2 minutes and they all discuss do’s and don’ts succinctly and effectively. Your mouth will undoubtedly be watering from the start, and there are lots of useful and tasty tips. Through the videos you will become familiar with the basics of using the Big Green Egg and you can use this knowledge, with or without the recipes in Enjoy! or on biggreenegg.eu, to experiment further.

CURIOUS ABOUT THEINSTRUCTIONAL VIDEOS? Watch all 7 videos on biggreenegg.eu.Happy viewing and cooking!

PRACTICAL INSTRUCTIONAL VIDEOS

Being at one with nature. The contributions you make as a hunter to conservation by being active in the area of game management, together with the teamwork involved in the hunt for big game, making hunting a fascinating activity. The meat it delivers is very sustainable and it lets diners enjoy the taste of nature. In order to really bring out these flavours, the right preparation is necessary and just as the right equipment is essential to the hunt, the same applies to cooking game. With the Big Green Egg, you can bring out the best in game, whether you are looking to grill or smoke freshly caught fish, prepare a delicious game stew, or slowly cook a haunch of venison at low temperatures. This unique piece of cooking equipment is of course also able to take on the preparation of many other types of food, from freshly baked bread to deliciously hearty soups.

The secret of the Big Green Egg can be found in its unparalleled quality, thanks to the use of various patented components and extremely high-quality ceramic originally developed for NASA. Worldwide, Big Green Egg is the only Kamado that is made of this special ceramic. The ceramic reflects the heat waves, which has a delicious impact on the taste of foods and dishes cooked with each model, from the Mini to the XXLarge, regardless of the technique used. You’ll discover that Big Green Egg stands for responsible and healthy cooking. There is little to no fat needed and when slow cooking at low temperatures, healthy nutrients are preserved and the meat does not burn. The many premium accessories are also unique. They make outdoor cooking safer and easier, and include accessories to enable you to use the Big Green Egg in more ways that you’d expect. Moreover, the accessories complete the Big Green Egg lifestyle.

To help inspire you, here is this edition of Enjoy!: ‘Enjoy Hunting!’. This issue contains many delicious game and fish recipes, as well as simple dishes that are ideal for preparing meals while out at the cabin on a days-long hunt. You will soon experience the ease and advantages of the Big Green Egg and before you know it, you won’t every want to leave home without it. The taste of freshly shot game and the other dishes you can prepare on the Big Green Egg complement any hunt. Enjoy what the EGG has to offer, together with your family and friends.

Let the hunter’s life taste good.

Big Green Egg Europe

ContentsGame recipes

Page 3Fish recipes Page 6Product information Page 8Pizza recipes Page 10Chef and hunter KC Wallberg Page 12Goose recipes

Page 18User instructions Page 19No-knead bread 0Easy meal Page 22

BIG GREEN EGGLET THE HUNTER’S LIFE TASTE GOOD


GAME RECIPES

Accessories:

Cast Iron Grid Cast Iron Dutch Oven Cast Iron Grid Lifter convEGGtor Paella Grill Pan Dual Probe Remote Thermometer (optional)

The night before:Don’t discard the juices from the meat if you’ve stored it a vacuum bag or if it was frozen. You can use them later in your preparations.

❱ Cut the jugged hare meat into 2 x 2 cm cubes and season with salt. Brush off the mushrooms to clean them and cut them in half. Peel and chop the garlic, bruise the juniper berries and finely chop the rosemary. Toss the meat and the mushrooms into a plastic or stainless steel mixing bowl and pour in enough beer to submerge the meat (set aside the remaining beer). Add the garlic, juniper berries, rosemary, wine vinegar, bay leaf, cloves, Armagnac, a few drops of Tabasco and 2 grams of pepper; stir the mixture well and set it aside in the fridge to marinate.

The next morning:❱ Heat the Big Green Egg to a temperature of 200°C with the Cast Iron Grid. Allow the jugged hare meat to drain in a colander and capture the marinade for later use. Cut the winter carrot into 2 x 2 cm cubes and the onion into quarter rings.

❱ Place the Cast Iron Dutch Oven on the grid without its lid and close the EGG. Wait until the bottom of the oven gets very hot, add a tablespoon of olive oil and fry the pancetta until golden brown. Sauté the carrot and onion as well and add the drained meat and mushrooms.

Mix in the flour. Close the lid of the EGG after handling the food.

❱ Remove the Cast Iron Dutch Oven and use the Cast Iron Grid Lifter to lift the grid. Place the convEGGtor with its legs facing upwards on the ceramic ring and place the Cast Iron Dutch Oven directly on top of the convEGGtor. Add in sequence the veal stock, remaining beer, captured meat juice and marinade, and the cranberries.

❱ Place the lid on the pan, close the lid of the EGG and allow the jugged hare stew to cook gently at a temperature of approx. 150°C for 45-60 minutes. The meat should be soft, but not falling apart. Placing the convEGGtor in the EGG will automatically reduce the temperature by about 50°C. Be careful not to boil the jugged hare, as this will make the meat less juicy. Remove the Cast Iron Dutch Oven from the convEGGtor and set the grid between them.

❱ Finally, stir in the crème fraîche and season with salt & pepper. Prepare the jugged hare in your own time well in advance. This will make it taste even better.

❱ Now make the Spätzle. Mix together the flour, eggs and a pinch of salt. Beat in as much water as needed to achieve a smooth, compact yet light batter. Bring a large pot of lightly

salted water with a dash of olive oil to the boil and – above the pot – press the batter through a Spätzle sieve or (potato) masher. Boil until cooked for around two minutes, rinse with cold water and drain. Set aside in the fridge until needed for preparation.

Shortly before serving:❱ Heat the Big Green Egg with the Cast Iron Grid to a temperature of 225°C. As the EGG is heating up, place the Cast Iron Dutch Oven with the jugged hare stew on the grid so that it can warm slowly. Allow the stew to reach a temperature of at least 60°C before removing the Cast Iron Dutch Oven from the grid.

❱ Sprinkle salt onto the saddle of hare fillets and grill them for a few minutes (medium rare), making a nice diamond pattern on both sides. The fillets should have a core temperature of about 50°C. Remove them from the EGG, set aside under aluminium foil to rest and prepare to heat up the Spätzle.

❱ Heat a dash of vegetable oil in the Paella Grill Pan on the grid and warm up the Spätzle while stirring regularly. Portion the Spätzle over the plates. Carve the fillets into nice slices, arrange them next to the Spätzle and season with salt. Dish up the jugged hare on the other side of the plate and enjoy!

Accessories:

Cast Iron Grid Cast Iron Grid Lifter convEGGtor Dual Probe Remote Thermometer

❱ Heat the Big Green Egg with the Cast Iron Grid to a temperature of 200°C. Wash and dry the beets, place them at the edge of the grid. Close the lid of the EGG and roast the beets until cooked. Depending on their size, this should take approx. 60 minutes. Turn the beets every so often while cooking. In the meantime, remove the skin from the racks and scrape the bones clean. Rub olive oil into the racks and season with salt & pepper.

❱ Take the beets off the grid and raise the temperature of the EGG to 225°C. Place the racks on the grid and grill a nice diamond pattern into them by first grilling them for 1 minute and then rotating them a quarter of a turn and grilling them for another minute. Flip the racks and grill a nice diamond pattern on the opposite side too. Close the lid after handling the food.

❱ Remove the racks from the EGG. Use the Cast Iron Grid Lifter to remove the grid. Place the convEGGtor in the EGG and return the grid. Reduce the temperature to 150°C, lay the racks back on the grid and insert the probe of the core-thermometer into the centre of the meat.

Close the lid of the EGG and cook the racks for 10 to 15 minutes until a core temperature of 54°C (medium-rare) is reached. Take the racks off the grid and set aside for 5 minutes under aluminium foil. In the meantime, warm up the beets a bit on the grid.

❱ Carve the racks into nice cutlets, season with salt & pepper and sprinkle with the thyme. Serve with the roasted beets and slices of sourdough bread.

Accessories:

Cast Iron Grid Cast Iron Dutch Oven Dual Probe Remote Thermometer

❱ Heat the Big Green Egg with the Cast Iron Grid to a temperature of no more than 200°C. Wash the Vitelotte potatoes and position them around the side of the grid (above the ceramic ring so that they don’t burn). Close the lid of the EGG and bake the potatoes for 45 to 50 minutes until done.

❱ In the meantime, wash the sauerkraut (optional. The brine is delicious in combination with the fats in this recipe) and press out the liquid. Remove the potatoes from the grid and heat up the Cast Iron Dutch Oven in the EGG. Melt the goose or duck fat in the Cast Iron Dutch Oven, add the pancetta and fry until lightly golden. Peel and finely chop the onion and add it along with the turmeric. Fry the sauerkraut as well until nicely done. Deglaze with the white wine add the juniper berries, one bay leaf, season with salt and pepper, and stew for around 30 minutes. Close the lid of the EGG after handling the food.

❱ Using kitchen twine, tie a slice of pork fat to the breast of each partridge and rub olive oil, salt and pepper into each of them. Remove the Cast Iron Dutch Oven from the EGG and place the lid on the pan to keep the contents warm. Grill the partridges on the grid of the Big Green Egg on all sides for around 5 to 10 minutes. Divide the remaining bay leaves in groups of

four overlapping leaves as close to the side of the grid as possible. Then place the partridges on top of the beds. This lends flavour and stops the undersides from burning. Insert the probe of the core-thermometer into one of the partridges, close the lid of the EGG and roast them for around 20 to 25 minutes until a core temperature of 67°C is reached. Briefly return the potatoes to the grid to warm.

❱ Dish up a partridge onto each plate, along with the halved Vitelotte potatoes and stewed sauerkraut. Garnish with berry compote.

Accessories:

Cast Iron Grid Cast Iron Dutch Oven

❱ Heat the Big Green Egg to 180°C with the Cast Iron Grid and the Cast Iron Dutch Oven. Place the rabbit on a cutting board and remove the haunches from the saddle. Cut (dice) the bacon into blocks of 0.5 x 0.5 cm. Peel the celeriac and potatoes, peel the onions and cut the vegetables into large pieces. Peel and crush the garlic.

❱ Sprinkle the rabbit portions with salt and pepper and then with the flour. Knock off the excess flour. Heat the olive oil in the Cast Iron Dutch Oven and sauté the rabbit. Add the onion and garlic and sauté briefly. Deglaze with the white wine and add the stock. Add the thyme, rosemary and bay leaf and put the lid on the Cast Iron Dutch Oven. Close the lid of the EGG,

bring the temperature down to 90°C and leave to stew for about 1½ hours.

❱ After 1½ hours, add the celeriac and potatoes. Allow to stew for a further 30 minutes without the lid. Meanwhile, brush clean the chanterelles and cut off the bottom part of the stems. Coarsely chop the parsley. Add the chanterelles 5 minutes before the end of the cooking time.

❱ Spoon the contents of the Cast Iron Dutch oven into a bowl and garnish with the olives and chopped parsley. Serve with country bread.

BRAISED RABBIT

ROASTED VENISON CUTLETS

WITH YELLOW BEETS AND SOURDOUGH

Serves 4-6

• 4-6 yellow beets

• 4 racks of venison

• ½ sourdough bread

• olive oil• the leaves of 1 sprig of thyme

TWO TYPES OF HARE

with cranberries, mushrooms and Spätzle

While you have to prepare this dish well in advance, its taste is spectacular.

Serves 4

• 500 g jugged hare meat (from the forelegs and haunches)

• 150 g pied de mouton or chanterelles• 100 g horse mushrooms or small

white mushrooms• 2 cloves of garlic• 3-4 juniper berries• 1 sprig of rosemary• 300 ml of sweet, dark beer• 1 tbsp red-wine vinegar• 1 bay leaf• 2 cloves• 50 ml Armagnac• green Tabasco• 1 winter carrot• 1 red onion• 200 g pancetta or smoked bacon,

diced• 15 g flour• 200 ml veal stock• 50 g organic cranberries• 3 tbsp crème fraîche• 4 saddle of hare fillets• olive oil

For the Spätzle:• 500 g flour• 6 eggs• approx. 200 ml water• vegetable oil

GRILLED PARTRIDGE WITH SAUERKRAUT, VITELOTTE POTATOES AND BERRY COMPOTE

If you would like to make a more exclusive version of this dish, serve the partridge as grilled fillets with a glazed drumstick.

Serves 4

• 1 wild rabbit (saddle and haunches)

• 100 g of bacon in one piece

• ½ celeriac

• 4 waxy potatoes

• 3 onions

• 2 cloves of garlic

• 100 g all purpose flour

• 2 tbsp olive oil

• 500 ml white wine

• 500 ml chicken stock

• 2 sprigs of thyme

• 2 sprigs of rosemary

• 1 bay leaf

• 100 g chanterelles

• ¼ bunch of flat leaf parsley

• 25 g Taggiaska olives

• country bread

WITH CELERIAC, POTATOES

AND CHANTERELLES

Serves 4

• 6-8 large Vitelotte potatoes• 500 g fresh wine sauerkraut• 1 tbsp goose or duck fat• 50 g pancetta, diced• ½ white onion• ¼ tsp turmeric• 250 ml German white wine (Spätlese or Auslese)• 2 juniper berries

• 13 bay leaves• 4 red-legged partridges• 4 slices of pork suet• olive oil

• berry compote

GAME RECIPES


FISH RECIPESFISH RECIPES

Fish and the Big Green Egg are the perfect duo. Because so many cooking techniques are possible with a Big Green Egg, a specific type of preparation can be chosen in order to create extra flavour or to give the fish a specific texture. A number of possibilities are

listed below:

❱ Place the salmon fillets skin-side-down in a dish and generously sprinkle with coarse sea salt and sugar. Place the bay leaves on top and next to the fillets and allow to marinate a minimum of 1, and a maximum of 4, hours in the refrigerator. Soak a handful of Apple Smoking Chips in water.

❱ Use three starter blocks to ignite the charcoal in the Big Green Egg and leave the lid open for 8-10 minutes. The temperature will soon reach 68°C, which is the ideal temperature for hot smoking. In the meantime, rinse the salmon fillets under the tap and pat dry with paper kitchen towels. Rub vegetable oil on the Stainless Steel Grid using paper kitchen towels.

❱ Scatter the soaked Apple Smoking Chips on the glowing charcoal, put in the convEGGtor and place the grid in the EGG. Place the salmon fillets skin side down on the grid, close the lid and allow to smoke 20-25 minutes.

❱ Take the salmon fillets off of the grid and remove the skin. Serve, for example, with different beetroot dishes such as roasted beetroot, beetroot purée and sweet and sour beetroots and grilled little gem lettuce.

Steaming is a cooking technique that is not used very often on outdoor cooking devices, but it is a very delicious method. Among other things, it is ideal for cooking fillets of white fish as it is actually very simple and produces delicious results. Heat the Big Green Egg to 150°C. Set a Round Drip Pan containing boiling hot liquid, with or without extra flavourings, on the grid and then place a Round Perforated Grid with the fish fillets on top. It is important that the temperature in the dome is not too high so that the fish is cooked mainly by the aromatic steam.

Hot smoking is not only a cooking method, but it is primarily used to add extra flavour. Hot smoking has no effect on the ingredient’s shelf life. Maintain a dome temperature between 60 and 90°C. Use a light type of wood, such as apple, for types of fish with a milder taste such as white fish. Fattier types of fish that have a more pronounced flavour can also be smoked, but it they are particularly tasty smoked with a heavier type of wood such as oak or whisky wood.

PREPARING

Accessories:

Apple wood chips convEGGtor

❱ For the chutney, bring a pan of water to a boil on the stove. Slice a shallow X into the tomatoes and submerge them, one by one, in the boiling water for 10 seconds until the skin is released. Rinse immediately with cold water and remove the skin. Halve the tomatoes and remove the seeds. Cut the flesh into chunks.

❱ Peel the mango and remove the stone. Cut the flesh into 5 mm cubes. Peel and slice the shallots and garlic. Cut open the chilli, remove the seeds and chop finely. Peel the ginger and chop finely. Heat the olive oil in a pan on the stove and gently sauté the shallots. Stir in the tomato and mango and then add the chopped chilli, ginger and the garlic. Add the white wine, vinegar and ginger syrup and leave to simmer until the liquid has reduced and a lovely chutney forms. Remove the pan from the heat and allow to cool to room temperature.

❱ Light the charcoal in the Big Green Egg and heat to 180°C, with the Cast Iron Grid and the Cast Iron Griddle Half Moon (with the smooth side facing upward) inside. In the meantime,

rinse the sardines under cold water so that the scales and side fins are removed. Cut the head off and cut the belly open lengthwise. Carefully remove the centre bone. Fold open the sardines, remove any remaining bones, intestines and the dorsal fin. Rinse under the tap and close the sardines again. Peel and chop the garlic and mix with the olive oil. Clean the spring onions and cut them into thin strips. Cut the sourdough bread into nice slices.

❱ Drizzle the slices of bread on one side with the garlic oil and sprinkle with salt and pepper. Grill the bread for 1 minute on each side on the Cast Iron Griddle Half Moon. Remove from the EGG and place on a plate. Place the sardines on the Cast Iron Griddle Half Moon and grill with the lid closed for 1 minute on each side. Take the sardines from the EGG and garnish with spring onion. Serve with the toasted bread and chutney.

GRILLED SARDINES

Accessories:

1 Ceder Grilling Plank Cast Iron Grid (optional)

❱ Soak the Cedar Grilling Plank in water and ignite the charcoal in the Big Green Egg. Heat to 180°C with the Cast Iron Grid or Stainless Steel Grid. In the meantime, fillet the mackerel and cut both fillets in half lengthwise.

❱ Place the fillets skin-side down on the soaked Cedar Grilling Plank, sprinkle with sea salt and pepper and place the plank on the grid of the EGG. Close the lid and cook the mackerel for approx. 12 minutes until done.

❱ Remove the plank from the EGG and sprinkle the mackerel with some lemon juice and olive oil.

SMOKED MACKEREL

WITH TOMATO & MANGO CHUTNEY

Accessories:

Cast Iron Grid Cast Iron Griddle Half Moon

Serves 4

• 12 sardines• 1 clove of garlic• 200 ml olive oil• 2 spring onions• 1 loaf of sourdough bread

For the chutney:• 500 g (preferably) yellow

tomatoes• ½ mango• 2 shallots• 1 clove of garlic• ½ chilli pepper• 25 g ginger root• 1 tbsp olive oil• 100 ml white wine• 100 ml white wine vinegar• 50 ml ginger syrup

Cedar wood

SMOKED SALMONHot

FRESH FISH

Grilling is one of the techniques used most often. By grilling the fish on the grid at a temperature of 200-220°C, it gets wonderfully crisp on the outside with a characteristic grilled flavour. However, fish is delicate and it can stick to the grid. Always turn the fish with a spatula, rather than tongs, in order to prevent the fish from being pulled apart and use a Perforated Grid or the Cast Iron Griddle Half Moon for fish that is not as firm, and for delicate parts, such as fillet. Another option is to use a grill plank. Because the fish lies on the plank and not directly on the grid, the fish does not have to be turned during cooking and it also gets a very subtle smoky flavour. Or wrap the fish (fillet), for example, in bacon. The bacon forms a protective layer and is delicious in combination with the fish.

GRILLING SMOKING STEAMING

Serves 4

• 4 salmon fillets, skin on, 180 g each• coarse sea salt• sugar• 8 bay leaves• vegetable oil

Serves 4

• 1 large fresh mackerel• sea salt• lemon juice• olive oil

wonderfully versatile

Fish You can do so many things with fish. Almost every type of fish has a characteristic flavour that tastes even more delicious when prepared

on the Big Green Egg. Fish also lends itself easily to various methods of

preparation so that you can highlight a specific flavour.


PRODUCT INFORMATIONPRODUCT INFORMATION

THE BIG GREEN EGG EXPLAINED

The dual function metal top regulates the airflow and makes it possible to adjust the temperature accurately.

Ancient wisdom and innovative materials combined...

Big Green Egg Charcoal Starters are

natural firelighters that containno chemical

components. They are odourless and do

not affect the flavour.

With only three firelighters, your EGG can be used within 15 minutes!

The Big Green Egg is based on the 3000-year-old Asian clay oven - a traditional wood-fired oven that even in its earliest days created surprisingly pleasing results when it came to taste. This traditional oven was combined with today’s knowledge, production processes and innovative materials to create the ultimate cooking apparatus. The first-rate ceramic ensures very low fuel consumption when the lid is closed. Thanks in part to the perfect circulation of air that ensures the food cooks evenly and at just the right temperature, the Big Green Egg enables you to bring exciting delicious and juicy meals to the table.

The natural Big Green Egg lump charcoal consists of a perfect blend of oak

and hickory! The big pieces burn the longest and, in contrast to other types of

charcoal, generate very little ash and create a subtle smoked flavour.

A full load of charcoal can hold a consistent temperature for over 8 hours.

As it is highly reliable, you can enjoy the Big Green Egg worry-free. The easily regulated temperature is very stable. As a result of the high-quality heat-insulating ceramic, external temperatures do not affect the temperature inside the EGG. The two adjustable vents - the air regulator and the dual function metal top - make it possible to accurately regulate and maintain the temperature to within a few degrees. The smaller the openings, the lower the temperature, and vice versa. Partly due to the fact that, with the help of the addition of certain accessories, it has a temperature range from 70-350°C, the Big Green Egg can be used for all manner of cooking techniques, including grilling, searing, baking, stewing, smoking and slow cooking. You’ll be amazed by the taste of the dishes.

...and have fun together!

Using the ceramic convEGGtor you can easily turn

the Big Green Egg into an oven. The heat shield ensures

that the heat does not come into direct contact with

the food which is ideal for cooking delicate ingredients

or slow cooking. Adding the Flat Baking Stone allows you

to also bake the best bread and pizza with an authentic

crispy bottom.

Enjoying the good life together - that’s what the Big Green Egg is all about. The combination of the beautiful and functional design of the EGGs and the use of superior materials means that the Big Green Egg is the best of the best. The Big Green Egg is produced from very exclusive and extremely high-quality ceramics that benefited from technologies developed for NASA. In combination with the various patented parts, this special ceramic with exceptional insulating properties makes the Big Green Egg unique. The ceramic can withstand extreme temperatures and temperature fluctuations without expanding or shrinking. It can be heated at least 100,000 times without any loss of quality. Big Green Egg therefore also gives consumers a limited lifetime guarantee on the materials and structure of all the EGG’s ceramic parts. No other cooking appliance is as reliable, sustainable, weather-resistant and heat-insulated. Furthermore, the heat bounces back off the ceramic, creating an air flow that gives an exceptional taste to all food and dishes that you prepare in the EGG. The result is the ultimate taste experience.

…to create the ultimate taste experience…

Spring, summer, autumn or winter?

Enjoy the most delicious

meals prepared on a Big Green Egg

throughout the year!

6 The Big Green Egg can be kept

outdoors as the ceramic material is impervious

to weather conditions. To protect the metal

parts it is advisable to use the specially

available cover in between uses of the EGG. In

the event of lengthy inactivity it is important to

remove all food scraps from the EGG, to fully

open the bottom air inlet and to not fit the cast

iron daisy wheel or ceramic cover on the cook-

ing chamber (these can be stored inside the

EGG). This will prevent funguses developing.

You should subsequently cover the EGG with its

protective cover. If fungus nevertheless

develops inside the EGG this can easily be

removed by firing the EGG to a high tempera-

ture a couple of times.

tips!

2 Preferably light the charcoal in

the EGG using Big Green Egg Charcoal Starters.

Newspaper, cardboard, lighting gel or other

flammable liquids can cause substantial fumes,

excessive ash and/or unpleasant smells and

may possibly negatively influence flavour. Also

avoid chemical firelighters.

5 Try to keep the lid closed. This will allow

you to reach higher temperatures, the EGG

will use less fuel and your food will be juicier

which benefits its flavour. Furthermore, this

also increases the life span of the felt and

your EGG.

4 Use the specially designed Grill

Gripper to grasp and pick up hot grids. Hold

the Grill Gripper in such a way that one half

of the ‘jaws’ is underneath the grid. If you

pick the grid up from directly above you

won’t be able to grip it as tightly.

1 Ensure the EGG is set up in a stable

manner and away from flammable objects.

Lock the wheels on the Nest® or table once

the EGG is in the correct position. Never

move the EGG while in use or if it has not

cooled down entirely yet.

At biggreenegg.eu you will find more tips about general safety, use and maintenance

regarding your EGG. Do you still have questions? Ask them on our social media channels

(Facebook: Big Green Egg Europe / Twitter: @biggreeneggeu).

3 Place the daisy wheel on the chimney

after the firelighters have burnt down.

Determine, on the basis of the desired tem-

perature, the position of the air inlet on the

ceramic base and that of the daisy wheel. The

full user manual including tips on your EGG’s

temperature control can be downloaded

from biggreenegg.eu

Maintenance

and usage SOLID QUALITY. SUPERIOR CERAMICS. SERIOUS OUTDOOR COOKER!

CERAMIC SNUFFER CAPAdd the ceramic cap after cooking to

extinguish heat and reuse the remaining

charcoal next time. Leave in place when

the EGG is not in use.

LID WITH CHIMNEYA ceramic dome with chimney that can be

opened and closed easily because of the

spring mechanism. The ceramic material

features a protective, double glazing layer.

The insulating, heat retaining properties of

the ceramic material create a flow of air

within the EGG, ensuring that dishes are

cooked evenly and tastefully.

FIRE RINGStacks on top of the firebox, providing the

shelf for the heat diffuser and cooking grids.

CERAMIC FIREBOXThe firebox rests in the ceramic base and

must be filled with charcoal. Since the firebox is

equipped with sophisticated openings and

works with the vents at the bottom of the EGG,

the air flow is constant and optimal when the

dual function metal top and draft door are open.

BASEHeavy duty insulated ceramics. Glaze prevents

chipping and fading. Lifetime guarantee.

DUAL FUNCTION METAL TOPAdjust in two ways, to regulate airflow and

precisely control temperature.

TEMPERATURE GAUGEGives precise internal temperature readings.

Monitor cooking progress without opening

the EGG.

STAINLESS STEEL GRIDThe Stainless Steel Grid is used as the primary

cooking surface for grilling and roasting.

GRATESits inside the firebox. Perforated to allow

air flow up through the EGG and any ash to

drop down, for easy removal after cooking.

DRAFT DOORWorks in combination with the dual function

top, regulating the inbound air supply

to control temperature. Also enables easy

removal of ash.

For more information, see: biggreenegg.eu

Large Grid: ø 46 cm Cooking surface: 1,688 cm2

Weight: 73 kg

XLarge Grid: ø 61 cm Cooking surface: 2,919 cm2

Weight: 99 kg

XXLarge Grid: ø 74 cm Cooking surface: 4,336 cm2

Weight: 192 kg

Medium Grid: ø 38 cm Cooking surface: 1,140 cm2

Weight: 51 kg

Small Grid: ø 33 cm Cooking surface: 855 cm2

Weight: 36 kg

Mini Grid: ø 25 cm Cooking surface: 507 cm2

Weight: 17 kg

MiniMax Grid: ø 33 cm Cooking surface: 855 cm2

Weight: 35 kgThe Mini is delivered as standard without EGG Carrier


❱ Heat the Big Green Egg to approximately 320°C as indicated under ‘Firing up the Big Green Egg’. Dust the worktop with flour and lightly knead the ball of dough by hand into a round, flat and smooth 35 cm diameter base. ❱ Spoon the puréed tomatoes on the pizza base and use the back of the spoon to spread the paste in a circular motion. Tear the mozzarella

into pieces. Distribute the mozzarella over the base and sprinkle with Parmesan cheese and a drizzle of olive oil. Place the basil in the centre of the pizza.

❱ Dust the Pizza Peel and the Flat Baking Stone with a small amount of flour. Place the Pizza Peel under the pizza and let the pizza slide onto the Flat Baking Stone. Close the lid of the EGG and bake the pizza for about 3 minutes until golden brown.

❱ Use the Pizza Peel to remove the pizza from the Flat Baking Stone onto a cutting board. Cut the pizza into slices using the Rolling Pizza Cutter.

PIZZA RECIPESPIZZA RECIPES

❱ Place the water, the salt, yeast and 10% of the flour in a large bowl. Stir well. Gradually add the rest of the flour while manually kneading the dough for 10 minutes until it feels soft and elastic. Cover with a moist cloth and leave to rise for 2 hours at approx. 25°C.

❱ If you have prepared dough for multiple pizza bases, divide the dough into pieces of 250 grams each and knead these into ‘rolls’ (i.e. round at the top with a flat base). Place these in a plastic (storage) box and leave them to rise for 6 hours (for a 2nd time) at approx. 25°C. After another 6 hours the bases will be ready to be topped and baked. Alternatively, you can take the dough rolls to the hunting cabin and keep them in a cool place for 24 hours before further processing the dough.

❱ Fill 3/4 of the Big Green Egg with charcoal. Open the draft door at the bottom and leave the chimney completely clear. Spread three charcoal starters beneath the charcoal and ignite them. Place the dual function metal top on the chimney once the charcoal is glowing fiercely and leave it fully open. Set up the convEGGtor and place the grid on top of it. Close the lid of the Big Green Egg and heat it to approximately 320°C. This will take about 45 minutes. Ten minutes prior to baking the pizza(s) place the Flat Baking Stone on the grid.

PIZZA Accessories:

Aluminium or Wooden Pizza peel Rolling Pizza Cutter

Accessories:

Calzone Press (Ø 28 cm) Aluminium or Wooden Pizza peel Rolling Pizza Cutter

❱ Heat the Big Green Egg to approximately 320°C as indicated under ‘Firing up the Big Green Egg’. Dust the worktop with flour and lightly knead the dough roll by hand into a round, flat and smooth 28 cm diameter base.

❱ Place the base on the Calzone Press, which is specially made for this type of pizza. Cut the salami into cubes and tear the mozzarella into small pieces. Distribute two-thirds of the puréed tomatoes over one half of the base, add the salami and mozzarella and crumbled ricotta. Place 2 basil leaves on top, fold the pizza using the Calzone Press and firmly press the edges down. Remove the Calzone from the Press, spoon the remainder of the puréed tomatoes on top of

it and use the back of a spoon to spread them easily. Sprinkle with Parmesan cheese and place the remaining basil over the top.


❱ Use the Pizza Peel to remove the pizza from the Flat Baking Stone onto a plate.

❱ Heat the Big Green Egg to approximately 320°C as indicated under ‘Firing up the Big Green Egg’. Dust the worktop with flour and lightly knead the dough roll by hand into a round, flat and smooth 35 cm diameter base.

❱ Wash the mussels and/or clams, peel a clove of garlic and chop finely. Spoon the puréed tomatoes on the pizza base and use the back of the spoon to spread the paste in a circular motion. Distribute the fruits de mer over the pizza, sprinkle with oregano and garlic and a drizzle of

olive oil. Place the basil in the centre of the pizza.


❱ Use the Pizza Peel to remove the pizza from the Flat Baking Stone onto a cutting board. Cut the pizza into slices using the Rolling Pizza Cutter.

PIZZAMARGHERITA

PIZZA CALZONE

PIZZA PESCATORE

What a great idea!

For one 35 cm diameter

pizza base

You can multiply the quantities below

depending on the number of pizzas

you want to bake.

• 130 ml water

• 6,6 g salt

• 0,4 g yeast

• 250 g flour

Accessories:

convEGGtor Flat Baking Stone

PIZZA BASE

For 1 pizza

• dough for 1 pizza base

(see basic recipe)

• 80 g peeled tomatoes, puréed

• 80 g mozzarella

• 10 g grated Parmesan cheese


• 2 fresh basil leaves

• flour, for dusting

For 1 pizza

• dough for 1 pizza base (see basic recipe)• 125 g of mussels and/or clams• 1 clove of garlic• 80 g peeled tomatoes, puréed• 20 g calamari rings• 20 g peeled prawns• 1 tsp oregano

• 2 tbsp olive oil• 2 fresh basil leaves

For 1 pizza

• dough for 1 pizza base (see basic recipe)• 30 g salami• 50 g mozzarella• 80 g peeled tomatoes, puréed• 100 g ricotta

• 4 fresh basil leaves• 40 g grated Parmesan cheese

FIRING UPTHE BIG GREEN EGG

When you plan to spend a couple a days in a hunting cabin you could, of course, take along ready-made

food. However, it is so much tastier and more varied to cook a meal on the Big Green Egg after enjoying a day in nature. There are a great many dishes that are easy

and fast to make on the EGG, such as pizza. Prepare the dough one day in advance and the only thing you need to do on location is add toppings and bake the pizza in

a couple of minutes. Bon appétit!

Accessories:

Aluminium or Wooden Pizza peel Rolling Pizza Cutter


CHEF AND HUNTER KC WALLBERGCHEF AND HUNTER KC WALLBERG

KC WALLBERG - CHEF AND

HUNTERBACK TO THE SOURCE

KC Wallberg is a celebrated Swedish chef, a known ambassador of pure, Swedish cuisine. As such, he knows how to successfully communicate his idealistic philosophy and anyone who has been introduced to KC’s vision has not easily forgotten it. “I didn’t grow up with all the aspects of hunting,” KC remembers. “We lived in the Stockholm area, while the hunting grounds are located in the more northern parts of the country. However, we did live close to the sea and my father went fishing regularly on weekends. Until the moment I was allowed to join him I couldn’t wait until he came home with his catch.”

TIME TO HUNTFresh and pure ingredients have always occupied centre stage; during KC’s childhood, while being educated at the Grythyttan School of Hospitality, Culinary Arts and Meal Sciences, and in his various restaurant jobs. KC: “After I had finished my education, I worked in New York for a number of years. It was an exceptional experience that I wouldn’t want to have missed. The quality of the restaurants I worked in was extremely high. However, that meant that we were working 80-hour weeks. When I decided to return to Sweden in 2005, I knew that I wanted to spend time on other passions, such as teaching young students at, among others,

the acclaimed Le Cordon Bleu culinary school in London. In 2008, I opened the Gubbhyllan restaurant in Stockholm, where we prepare top-quality, but relatively simple dishes for a wide audience. Because the restaurant doesn’t need me to be constantly present, I have time to teach and to hunt.”

SOURCE OF THE PRODUCT“My creed is ‘simplicity is the foundation of all good dishes’,” he continues. “You can make a superb meal by using a number of good ingredients and getting the most out of them. But to be able to do that, knowledge is essential. Knowledge of the preparation techniques, but also of the ingredients that you use. The reason that I took up hunting ten years ago was that I wanted to return to the source of the product. I’ve been hunting regularly ever since. Sometimes I hunt alone, sometimes in a group. Sometimes I hunt for fowl, sometimes for big game. I find it very enjoyable to relax in this way. I have loved the outdoor life ever since I was a kid. It’s second nature to me. The next thing I want to do is to learn fly-fishing.”

Any self-respecting chef will only work with the best ingredients because that is the only way to prepare the best dishes. Swedish chef KC Wallberg takes this creed

even further. He sources his ingredients, if possible, from... yes, from the source. This is the main reason why

KC got into hunting some ten years ago.


CHEF AND HUNTER KC WALLBERGCHEF AND HUNTER KC WALLBERG

❱ Sprinkle salt on the elk entrecote and rub it into the meat. Roll the entrecote and tie it with butcher’s twine so that it forms a roulade. Leave the meat to rest for two hours.

❱ Ignite the charcoal and heat the Big Green Egg, with the convEGGtor, the standard grid and the Cast Iron Griddle Half Moon (with the ribbed side up) to 175°C. Meanwhile brush the mushrooms and cut off the stems. To prepare Hasselback potatoes, first wash the potatoes and pat them dry. Score the potato (up to two-thirds in depth) as thinly as possible. Place the butter for the potatoes in the Round Drip Pan and place it on the grid for the butter to melt and turn a nice shade of brown. You don’t want the butter to burn, so stay with it and stir regularly. Close the draft door and the dual function metal top slightly so the temperature will slowly drop to 125°C. When preparing the potatoes, the first 20 minutes require a dome temperature of 175°C. After that bring it down to 125°C.

❱ As soon as the butter starts to bubble place the potatoes in the Round Drip Pan. Leave them to cook for 45 minutes and coat them every 5 minutes with the butter from the Drip Pan. Meanwhile grill the mushrooms on both sides on the Cast Iron Griddle Half Moon until they have shrunk to about half their original size. Melt 20 grams of butter on the Cast Iron Griddle Half Moon and mix in the mushrooms so they can absorb the butter. Scoop the mushrooms from the grill plate, season with salt and pepper and keep them to one side. Use The Pit Mitt BBQ Glove to remove the plate.

❱ Place the meat next to the Drip Pan with the potatoes on the grid. Stick the pin of the core-thermometer into the centre of the meat. Close the EGG lid and set the thermometer at a core temperature of 48°C. Let the potatoes cook until the total preparation time of 45 minutes is completed and the meat has reached the set core temperature. Clean the leek and slice the white section into thin strips. Wash the other vegetables and use a peeler to shred them into ribbons.

❱ Remove the potatoes and the meat from the EGG. Cover the Drip Pan with aluminium foil and wrap the meat in aluminium foil as well. The meat must continue to cook until it has reached a core temperature of 56°C. Heat up the Cast Iron Dutch Oven on the EGG’s grid. After adding the vegetables add a dash of water. Mix the vegetables, close the EGG lid and stew the vegetables until done. Add salt and pepper to taste and stir the grilled mushrooms into the vegetables. Remove the pan from the EGG and sprinkle some extra virgin olive oil over the vegetables.

❱ Cut the meat into four nice slices and divide among the plates with the potatoes and vegetables. Sprinkle some salt flakes on the meat and potatoes. Enjoy!

ELK ENTRECOTE

Accessories:

convEGGtor Cast Iron Griddle Half Moon Round Drip Pan

The Pit Mitt BBQ Glove Dual Probe Remote Thermometer Cast Iron Dutch Oven

GRILLED PTARMIGAN

Accessories:

Cast Iron Grid Round Drip Pan

❱ Remove any irregularities from the fillets, rinse and pat dry. Mix the sugar, salt and cardamom powder. Rub the mixture into the fillets and allow to stand for 45 minutes. Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to 175°C. Meanwhile, peel the potatoes, cook until al dente and drain. Leave them in the closed pan. Cut the cauliflower into florets. Clean the spring onions and slice into thin rings.

❱ Rinse the fillets and pat dry with paper kitchen towels. Place the fillets and the cauliflower florets on the grid. Grill the fillets on both sides until they are a nice brown colour and the cauliflower florets until they start to discolour.

❱ Remove the fillets and the cauliflower florets from the grid. Heat the butter in the Round Drip Pan on the grid until it is golden brown in colour and acquires a nutty aroma. Be careful not to burn the butter.

❱ Mash the cauliflower florets, butter, cream and crème fraîche into the potatoes and season to taste with salt, pepper and nutmeg. Cut the fillets in half and place them with the purée on the plates. Sprinkle the spring onion and sea salt on top. Tip:Carefully clean the ptarmigan as the blood has a nasty and bitter taste. Make sure that the blood and the meat do not come into contact with each other.

with cauliflower-potato purée

Serves 4

• 650 g elk entrecote• 7 g salt• salt flakes

For the vegetables:• 12 mushrooms• 20 g butter• 1 leek• 1 small (yellow) courgette• 1 small round courgette• 1 parsnip• 1 orange carrot• extra virgin olive oil

For the potatoes:• 4 potatoes (waxy) of• average size• 100 g butter

Serves 4

• 4 ptarmigan breast fillets

• 14 g sugar

• 12 g salt

• ½ tsp cardamom powder

• 8 floury potatoes

• ½ cauliflower

• 2 spring onions

• 30 g butter

• 50 ml cream

• 2 tbsp crème fraîche

• freshly grated nutmeg

• sea salt

TRADITIONAL TECHNIQUESAt Gubbhyllan, the meals are prepared according to the seasons

and with respect for the ingredients and Swedish traditions. KC and his team

make their own cold cuts and sausages, as well as 30 different types of pickles. These can also be bought at Mitt Matrike, KC’s store in the Slakteriet indoor market in Västerås. “’Mitt Matrike’ means ‘my culinary kingdom’,” KC explains. “I hope to inspire people with the products that we sell and with the book of the same name that I have written. The ingredients we use come from various parts of Sweden, from the sea, the woods, the lakes and the mountains. We try to get the most out of each ingredient. Beetroot for instance, becomes much tastier if you preserve it with sugar, salt and vinegar. Many traditional techniques, such as pickling and preserving, are still very much usable, even if you want to present the dishes in a modern way. Nothing beats the taste of self-made broth.”

LESS POPULAR CUTS ARE DELICIOUS“Out of respect for nature and animal, we also apply Swedish tradition to game, of course. Furthermore, for us, sustainability is the key to everything. Many people prefer fillet because they don’t know how to prepare the less popular cuts. But these less popular cuts can be delicious. Only, sometimes you need to prepare them differently in order to get the most out of them. It is essential to treat and prepare each part of the animal in the right manner. This doesn’t need to be complicated. Meat and fish for instance are always tastier if you first preserve them in water and salt, a traditional way of preserving that also makes meat more tender. The rule of thumb here is: the bigger the cut, the longer it should lie in

brine. The taste of game is accentuated when you rub it with a mixture of 60% sugar and 40% salt and let it rest for a while. That technique is primarily known in the context of preparing gravlax.”

RELISHING THE MEMORY OF THE HUNT“The Big Green Egg is a valuable piece of equipment when preparing game and other ingredients,” KC continues. “It goes together well with my philosophy on sustainability and taste. A Big Green Egg is very fuel efficient. The ceramics insulate really well, so very little charcoal is needed. Even if the charcoal has been burnt up the temperature remains constant for a very long time thanks to the EGG’s excellent insulation. Also, you can deploy the Big Green Egg for many different types of preparation, at high and low temperatures, whereby the temperature control is very precise. For instance, if you grill above 140°C the maillard reaction occurs, which results in a very special taste. Lower temperatures are ideal for slow cooking. If you cook at high temperatures for too long the enzymes of the product will be destroyed, which is disastrous for its taste. By cooking at low temperatures you will preserve these tastes. Also, the design appealed to me straight away. It befits the outdoor life. Cooking on the Big Green Egg together is the perfect way to relish the memory of a successful hunt.”

with stewed vegetables,

grilled mushrooms and

Hasselback potatoes


Roasted forelegs

Grilled saddle of hare

Infused thighs

If you have shot a nice hare, you will obviously want to turn it into a very tasty dish. It is often the case that each body part is best prepared in a specific way. In

these recipes the various parts, from head to tail, will be cooked. The forelegs and the saddle of hare can be

prepared at the same time; you can cook the thighs earlier and heat them before serving.

hareTrio of

CHEF AND HUNTER KC WALLBERG CHEF AND HUNTER KC WALLBERG

Accessories:

Round Drip Pan

Accessories:

Cast Iron Dutch Oven convEGGtor

❱ Remove any irregularities and bloody sections of the legs. Any membranes are easier to remove after the legs have been pickled. Dissolve the salt in 1 litre of water, add the fennel seed and place the legs in it. Make sure they are well covered and leave them to pickle in the fridge for a minimum of 1 day and a maximum of 4 days.

❱ Ignite the charcoal in the Big Green Egg and heat, with the standard grid, to 225°C. Remove the legs from the brine and tear off any membranes. Rinse the legs briefly under cold water and pat dry with paper kitchen towels. Peel the onion and the garlic and roughly chop the onion. Peel the carrot and cut into big chunks, brush the mushrooms and cut into quarters.

❱ Heat the Round Drip Pan on the grid of the Big Green Egg. Add the cut vegetables, all the herbs and spices and roast. Place the legs in the pan and add the red wine. Add water, if necessary, to make sure that all ingredients are well covered. Close the lid of the EGG and slightly close the draft door and the dual function metal top to allow the temperature within the EGG to slowly drop to 125°C. Leave the legs to cook for approx. 2 hours until done. Regularly check the water level in the pan and add water when necessary.

❱ Debone the thighs and remove any irregularities and bloody sections. Any membranes are easier to remove after the legs have been pickled. Dissolve the salt in 1 litre of water, place the meat in it and add the fennel seed. Make sure that the meat is well covered and leave it to pickle in the fridge for a minimum of 1 day and a maximum of 4 days.

❱ Ignite the charcoal in the Big Green Egg and heat, with the standard grid, to 225°C. Remove the thighs from the brine, briefly rinse under cold water and pat dry with paper kitchen towels. Firmly bind the thighs separately from each other, with butcher’s twine. Peel the onion and the garlic and roughly chop the onion. Peel the carrot and the ginger and cut into big pieces and slices. Brush the mushrooms and cut into quarters.

❱ Heat the Cast Iron Dutch Oven (or any other cast-iron pan) on the grid of the Big Green Egg. Add the cut vegetables and other ingredients,

with the exception of the olive oil, and leave it to cook for several minutes. Remove the pan from the grid, lift the grid up and place the convEGGtor. Replace the grid and put the pan back on it. Place the bound thighs in the pan and add enough olive oil until they are covered. Place the lid on the pan and close the lid of the Big Green Egg. The temperature will drop automatically, use the draft door and the dual function metal top to reduce it further to 125°C and leave the thighs to infuse for approximately 90 minutes. Alternatively, maintain a dome temperature of between 75-90°C and leave to infuse for approx. 4 hours.

ROASTED FORELEGS

❱ Remove any irregularities, loose membranes and ‘inner fillets’ from the saddle. Remove the leaves from the thyme, finely chop them, mix with the sugar and salt and rub the mixture into the meat. Allow to stand for 45 minutes.

❱ Ignite the charcoal in the Big Green Egg and heat, with the standard grid, to 125°C. Rinse the meat and pat dry with paper kitchen towels.

❱ Place the meat, rib side down, on the grid and close the lid of the EGG. Leave to grill for about 20 minutes. Turn the saddle of hare over, stick the pin of the core-thermometer in the centre of the meat and set the temperature for 53°C. Close the lid and leave to cook until the set temperature has been reached.

GRILLED SADDLE OF HARE

• 2 hare forelegs• 50 g salt• 1 tbsp fennel seed• 1 yellow onion• ½ bulb of garlic• ½ carrot

• 200 g of chestnut mushrooms (or other forest mushrooms)• 1 tbsp fennel seed• ½ tbsp allspice powder• ½ tbsp black pepper• 3 sprigs of wild thyme• 500 ml strong red wine (not too much oak, preferably red fruit)

• 2 hare thighs

• 50 g salt

• 1 tbsp fennel seed

• 1 yellow onion

• ½ bulb of garlic

• ½ carrot

• 2 cm fresh ginger

• 200 g of chestnut mushrooms

(or other forest mushrooms)

• 1 tbsp fennel seed

• ½ tbsp allspice powder

• ½ tbsp black pepper

• 3 sprigs of wild thyme

• 1/8 peel of a lemon (only the yellow

part and not the white flesh)

• about 600 ml of olive oil

Accessories:

Dual Probe Remote Thermometer

To give the legs a delicious smoky flavour, sprinkle a handful of soaked Apple Wood Chips over the glowing charcoal about 15-20 minutes before the end of the preparation time.

INFUSED THIGHS

Not only are the Big Green Eggs unique themselves, but the extensive range of accessories is also unequalled. There are now more than 130 different accessories available, from handy gadgets to practical tools that make cooking on the Big Green Egg even more fun, easier and more versatile. Below you will find a selection from the range. The complete collection can be found at biggreenegg.eu

Cast Iron GridThis cast-iron grid ensures a characteristic grilled flavour, and contact with the food also means a wonder grilled diamond on ingredients such as vegetables, meat and poultry.Available for Mini up to XLarge models.

Wood ChipsSprinkling wood chips, soaked or otherwise, over the coals means the ingredients and dishes are smoked, and acquire a characteristic smoked flavour. Big Green Egg Wood Chips are available in the flavour varieties Walnut, Pecan, Apple and Cherry.

The Pit Mitt® BBQ GloveThe Pitt Mitt BBQ Glove boasts various advantages compared with a regular barbecue glove; the inside is lined with soft cotton while the outside is made from fire-resistant and heat-protective aramid fibres, a material also used for this purpose in space travel. Because the fingers are separate from each other and the glove is finished with a silicone profile, it provides a superior grip. The Pit Mitt BBQ Glove is suitable for both right and left hands.

Dual Probe Remote ThermometerA digital thermometer, consisting of a transmitter and a receiver, with a double function; this wireless thermometer simultaneously measures, up to one degree of accuracy, the core temperature of the ingredient and the dome temperature or the core temperature of two different ingredients. The core temperature of beef, veal, lamb and pork, poultry, fish and various types of game such as venison, elk, rabbit and duck are preprogrammed, and can be adjusted and saved to personal taste. With the receiver within hand’s reach, you can read the current temperature up to a distance of 91 meters at any time. Once the desired core temperature has been reached, the receiver of the Dual Probe Wireless Remote Thermometer automatically gives a signal. The stainless steel pins withstand a temperature of up to 380°C, and the thermometer measures temperatures between 0 and 300°C.

convEGGtor®The ceramic convEGGtor is a heat shield that ensures that the food does not come into direct contact with the heat source. Because the heat is indirect, the convEGGtor recreates the effect of an oven. This is an ideal way to prepare all oven dishes, to cook delicate ingredients, to cook at low temperatures and when using the Cast Iron Dutch Oven. It’s possible to combine the convEGGtor with the Flat Baking Stone, on which you can bake the most delicious bread and pizzas with an authentic, crispy base.Available for all models.

Serves 4-6

ACCESSORIES MAKE IT EVEN MORE FUN!

• one 400-450 g saddle of hare

• 4 sprigs of wild thyme

• 14 g sugar• 12 g salt


USER INSTRUCTIONSGOOSE RECIPES

One day before or early in the morning❱ For the brine, bring 500 ml water to the boil. Remove the pan from the hob, dissolve the sea salt and the sugar in the water and pour into a dish. In the meantime, crush the garlic and the pepper corns. Add to the cure and allow to cool.Place the goose-breast fillets in the cure and allow to pickle in the fridge for at least six hours.

On the day itself❱ Soak a handful of Apple Smoking Chips in water. Ignite the charcoal in the Big Green Egg and heat

to a temperature of 120°C. Remove the goose-breast fillets from the cure and pat them dry. Sprinkle the soaked Wood Chips with remaining moisture over the smouldering charcoal, set up the convEGGtor and place the stainless steel grid in the EGG. Place the goose-breast fillets on the grid, insert the core-thermometer pin into the centre of the meat and close the lid of the EGG. By setting the convEGGtor, the temperature will fall to around 80°C. Close the draft door and/or dual function metal top slightly, so the temperature remains at about 80°C. Set the thermometer to a core

temperature of 62°C and smoke the fillets until this temperature is reached.

❱ In the meantime, cut the leaves from the carrots. Peel the vegetables and halve them lengthwise. Wash the watercress. Remove the stems and keep the nicest leaves separate (around two thirds) for the salad. Finely chop the other leaves and mix with 1 tablespoon of the olive oil and salt and pepper to taste and the yoghurt. Remove the goose-breast fillets from the grid and allow to cool.

❱ Remove the grid and the convEGGtor with the Pit Mitt BBQ Glove and place the Cast Iron Grid using the Cast Iron Grid Lifter into the EGG. Close the lid and heat the EGG to 170°C. Drizzle the halved carrots with the remaining olive oil and sprinkle with salt to taste. Grill the carrots for around 10 minutes on both sides and remove them from the grid.Cut the goose-breast fillets into nice, thin slices. Divide them with the grilled carrots and the watercress over the plates and pour the yoghurt dressing over and around the salad.

❱ Ignite the charcoal in the Big Green Egg and heat to 180°C with the Cast Iron Grid. Grill the goose legs on both sides and wrap each one in aluminium foil. Take the Cast Iron Grid out of the EGG using the Cast Iron Grid Lifter. Set up the convEGGtor and place the stainless steel grid inside. Place the goose legs wrapped in aluminium foil on the grid. Close the lid. By placing the convEGGtor, the temperature will fall to around 130°C. Close the draft door and/or dual function metal top slightly, so that the EGG remains at 130°C. Allow the legs to cook for around 2.5 hours, until the meat is almost falling off the bone.

❱ In the meantime, take the eight thickest stalks of the celery. Remove the strings by pulling them out or peeling the stalks. Place the stems separately and keep the strings. Pluck the nice, young leaves from the middle stalks and keep these. Cut the young, middle stalks into thin

strips and place them in iced water, Peel and chop the shallot and the garlic. Heat the sunflower oil in a large pan on the cooker and sauté the shallot, garlic, thyme and celery strings. Add 1 litre of water and 5 grams of salt. Bring to the boil, reduce to a low heat and simmer for 15 minutes.

❱ Pour the stock through a sieve, place back in the pan and return to the boil. Add the 8 thick celery stalks and boil for about 3 minutes, Drain, collect the stock and return to the pan. Rinse the haricot beans in a colander under the tap and heat them in the stock. Spoon the beans from the pan and blend in the food processor or blender to a smooth cream, adding as much stock as necessary. Grate half of the lemon peel over this, halve the lemon and squeeze the juice from one half over the cream. Season with pepper and stir the cream well. Remove the legs from the grid using the Pit Mitt BBQ Glove and carefully unwrap them. Place the legs back and roast for a further 20-25 minutes.

❱ Remove the legs from the EGG and allow to cool slightly. Remove the meat from the bone before they have fully cooled down, which makes removing easier. In the meantime, remove the grid and the convEGGtor. Use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG, then heat to 180°C.In the meantime, allow the strips of celery to drain and finely slice the

young celery leaves. Cut the apple into quarters, remove the core and slice two quarters into strips (you can simply eat the rest). Squeeze the second lemon half. Mix the goose meat with the strips of celery, finely sliced celery leaves and the strips of apple, and drizzle with the lemon juice and 3 tablespoons of olive oil. Season with salt and pepper.

❱ Sprinkle the goose-breast fillets with salt and pepper and grill the fillets on both sides for about 10 minutes, until nice and still pink in the middle. Grill the pre-cooked stalks of celery briefly on both sides. Heat the haricot-bean cream in a pan on the cooker.

❱ Remove the goose-breast fillets from the grid and allow them to rest for 2 minutes. In the meantime, finely chop the lovage leaves and mix with the remaining olive oil. Cut the goose-breast fillets into nice slices and divide over the plates with the bean cream and grilled celery. Sprinkle with the lovage oil and serve the salad on the plates or separately.

It’s tempting to always smoke goose, but just like many other types of game, the Big Green Egg offers a plethora of ways to prepare it, whether you’re incorporating the meat into a broader dish, or serving it as part of a meal. If you’ve shot a goose, take this opportunity to put these delicious dishes on the menu for your family and friends to enjoy.

GOOSE ON THE MENU

SALAD OF SMOKED GOOSE-BREAST FILLET

The Big Green Egg is suitable for many cooking techniques. After lighting up the EGG, various accessories can be used to set up the Big Green Egg for grilling, baking, boiling, stewing, smoking or slow cooking. On this page you will find a guide to the basic setups and a number of preparations they make possible.

Filling, lighting & cooking

Serves 4

• 2 wild (young) goose-breast fillets, skinless

• 8 young carrots• 1 bunch of watercress• 2 tbsp olive oil• 100 ml yoghurt

For the cure:• 50 g sea salt• 25 g sugar• 2 cloves of garlic• 20 black pepper corns

Accessories:

Apple Wood Chips convEGGtor Dual Probe Wireless Remote

Thermometer

The Pit Mitt BBQ Glove Cast Iron Grid Cast Iron Grid Lifter

GRILLEDGOOSE BREAST

WITH HARICOT BEAN PURÉECELERY SALAD AND GOOSE-LEG

Accessories:

Cast Iron Grid Cast Iron Grid Lifter convEGGtor The Pit Mitt BBQ Glove

Serves 4

• 4 wild (young) goose legs

• 1 small bunch of celery

• 1 shallot• 1 clove of garlic

• 1 tbsp sunflower oil

• 1 sprig of thyme

• 1 300 g tin of haricot beans

• 1 organic lemon

• 1 Granny Smith apple


• 2 wild (young) goose fillets

• 1 sprig of lovage

GRILLED CARROTS AND WATERCRESS

Cast Iron Grid

convEGGtor

convEGGtor

Flat Baking Stone

Dutch Oven

Stainless Steel Grid



BASIC SETUPS1 Cast Iron

Grid 2 convEGGtor & Stainless Steel Grid

3 Stainless Steel Grid & Dutch Oven 4 convEGGtor,

Stainless Steel Grid & Flat Baking Stone

For serious grilling!Using the Cast Iron Grid for direct cooking gives the food beautiful,

distinctive grill stripes. Iron retains heat better than

stainless steel.

Uses include:Short meat preparations /

Vegetables / Fish / Fruit / Scallops

Indirect cookingBy installing the convEGGtor you turn

the Big Green Egg into an oven. Suitable for low and high temperatures, potentially with the addition of wood

smoke to smoke ingredients.

Uses include:Cooking large pieces of meat / FishSmoking large pieces of meat & fish

StewingBy using the Cast Iron Dutch Oven without a lid the delicious aromas for which the Green Egg is known

are absorbed by the dish.

Uses include:Stewed pork cheek / Vegetable stewBoeuf Bourguignon / Stewed onions

Cooking on stoneFor baking pastry like cakes, breads, pizzas, and roasting of, for example,

potatoes, sweet potatoes, and vegetables.

Uses include:Bread / Pizza / Hot chocolate cakeRoasting potatoes and vegetables

Dual function metal top

Lid with chimney


Grate

Ceramic firebox

Fire ring

Base

Draft door

Ceramic snuffer cap

Temperature gauge

HOW TO LIGHT UP THE BIG GREEN EGG1. Fill the ceramic fire pit with charcoal to about 5 cm over the

rim. Add 3 Big Green Egg Charcoal Starters (firelighters).

2. Fully open the air control at the base and light the firelighters. Leave the lid open. The large amount of oxygen will soon get the charcoal glowing.

3. After 10-15 minutes, if the firelighters have burned up, install the accessories for the desired setup, depending on what you are cooking.

4. Close the lid and install the dual function metal top. Set the temperature with the draft door and dual function metal top.

N.B. After lighting up, keep the lid of the Big Green Egg closed as much as possible to maintain the desired temperature.

TEMPERATURES & TIMES Weight Big Green Egg Core Time (approx .) Temperature temperature

20-100 g 220°C - 2-5 min. 20-100 g 220°C 55°C 13 min. 150-250 g 220°C 55°C 13 min. 1 kg 230-250°C 52-58°C 16-20 min. 100-250 g 220°C 50-68°C 5-10 min. 100-250 g 220°C 50-68°C 5-10 min. 150-250 g 150°C 77°C 16-20 min. 300 g 220°C 48°C 6-8 min. 150 g 220°C 48°C 4-5 min. 150 g 220°C 50°C 6-8 min. 130-170 g 190-200°C 58-63°C 8-10 min.

2-5 kg 120°C 65°C 4 hour 2-5 kg 120°C 55°C 3 hour 2-5 kg 120°C 48°C 1,5 hour 1,5 kg 180°C 77°C 75-90 min. 250 g 180°C 77°C 35 - 45 min. 250 g 180°C 77°C 16 - 20 min. 2 kg 100°C 54°C 1 - 1,5 hour 1-1,5 kg 120°C 52°C 50 - 60 min.

2-5 kg 90°C 65°C 8-9 hour 1-3 kg 90°C 48°C 1,5 hour 180 g 90°C 50°C 20-25 min. 130-170 g 90°C 58-63°C 40 min. 100-130 g 90°C 52-54°C 25-35 min.

2-8 kg 150°C - 3-4 hour 1-5 kg 150°C - 20 min. 1-2 kg 150°C - 2-2,5 hour

- 250°C - 6-10 min. - 150°C - 2-3 hour - 150°C - 2-3 hour - 200°C - 10 min.

Preparation

Setup 1GrillingFruit & vegetablesShellfishFishCôte de boeufRib EyeLamb chopsChickenDuck breastVenison steakSaddle of hare filletPheasant breast filletSetup 2Cooking with indirect heatPork neckLeg of lambRump steakFull chicken Chicken legChicken breastHaunch of venison with boneHaunch of venison without bone (roulade)SmokingPork neckRump steakSalmonPheasant filletWild duck breastSetup 3Meat stewVegetable stewRabbit stewSetup 4Pizza (crust 2-3mm)Roasting potatoesRoasting root vegetablesHot chocolate cake


NO-KNEAD BREADNO-KNEAD BREAD

NO-KNEAD BREAD

Whether you’re at home or out in the woods, there’s no easier way to bake your own bread. In addition to the ingredients, a Big Green Egg, a Cast Iron Dutch Oven, a mixing bowl or a clean bucket and a small work surface, the only thing you need is time. About 20 hours of it, in fact. But this will ensure that kneading is unnecessary. The various steps only take a couple of minutes each and afterwards, all the dough needs is rest in order to develop. The result is delicious, freshly baked bread.

A SIMPLE PRINCIPLEThe principle behind no-knead bread is actually very simple: by adding water, the gluten contained in the flour is activated. Gluten plays an important role in producing a good dough for bread. The gluten molecules break and stick together, forming chains that are able to trap air. In fact, they form a type of flexible

skeleton for the bread, which allows the dough to rise and take on a nice shape. Kneading accelerates this process, but if the gluten in the dough is given enough time to develop, the same effect is achieved. Once the ingredients have been mixed, the next step is to place the dough in a mixing bowl or clean bucket. It’s important to cover the bowl or bucket so that the dough doesn’t dry out. Next, time does all the work and the dough will ferment and rise. For the best results, place the bowl or bucket on a wooden surface and not on a cold countertop. For now (say, about 16 hours) you can forget about your dough.

BAKING IN A PANNow a couple of minutes of action are required to remove the air from the dough and to work it into the right shape. After 2 more hours of rising, it’s time to bake your bread. Because the

no-knead bread dough is looser than regular bread dough, it will require some support, which it receives by baking it in the Cast Iron Dutch Oven. Additionally, baking bread in this cast iron pan offers a significant advantage: cast iron retains heat very well, even if cold dough is dumped onto it. During the first part of the baking process, the dough must be covered. This is very easy to do with the Cast Iron Dutch Oven; all you have to do is put the lid on the pan. This will help the dough to retain moisture. Otherwise, it will evaporate too quickly and a crust will form immediately, which hampers further rising.

ENJOY!Once the baking time is up, check the bread to see whether it is finished. Baking times are always just an indication and a nice crust is no guarantee that the bread is baked all the

way through. To check whether the no-knead bread is fully baked, carefully remove it from the pan. By tapping on the bottom, it will be immediately clear whether the loaf requires more time. If the loaf sounds dull, it contains too much moisture still. If it sounds hollow, it’s ready. If your bread isn’t ready yet, just put it back in the pan on the Big Green Egg and bake it for a couple of more minutes. Once your bread is fully baked, let it cool for a bit and enjoy!

Accessories:

convEGGtor Flat Baking Stone Cast Iron Dutch Oven

❱ Mix the ingredients with a spoon. Allow to rise in a bowl covered with clingfilm at room temperature for 16 hours.

❱ Dust your work space with plenty of flour, dump the dough onto the surface and fold shut from both sides multiple times, leaving the fold on one side. Continue until you have created a ball.

❱ Dust the bowl with flour and return the ball to it with the fold facing up. Cover with clingfilm and allow to rise for a further two hours.

❱ Heat the Big Green Egg with the convEGGtor, grid and Flat Baking Stone in place to 220°C. Pre-heat the Cast Iron Dutch Oven in the EGG. Grease lightly with some oil and dump the dough into the Cast Iron Dutch Oven in one go. Bake the bread with the lid on the Cast Iron Dutch Oven for the first half hour, then without for an additional 20 minutes.

NO-KNEAD BREAD

The Dutch Oven is a Dutch invention which usually it takes the form of a cast iron pan. Dutch Oven-style pans have been used as a cooking pot for many hundreds of years in various parts of the world. Over time, a variant on legs was developed so it could be placed over a layer of glowing coals to cook its contents. The lids were equipped with raised rims so that a layer of charcoal could be placed there too. Cast iron is a material known for its heat retaining properties, ensuring the heat is distributed perfectly. However, the temperature in this type of Dutch Oven remained guesswork and depended on the quantity of charcoal placed on and under the pan. The combination of Big Green Egg’s Cast Iron Dutch Oven and your EGG makes for the perfect pair. By placing the pan on the grid and closing the lid of the EGG, the cast iron heats up to the interior temperature of the EGG, and this can be perfectly controlled. This makes the pan particularly useful. It can also of course be used for stewing, and because the cast

iron remains very hot once it has reached the correct temperature and can withstand high temperatures, its sears meat and fish perfectly. These properties also make the Cast Iron Dutch Oven ideal for stir frying as well as for making delicious, hearty soups, blanching vegetables, roasting a juicy chicken, or frying some simple potato wedges or shellfish. Furthermore, the Cast Iron Dutch Oven can serve as a deep-fat fryer and as a tin for bread or cake. The possibilities are endless! Depending on what you want to make, the Cast Iron Dutch Oven can be used with or without its lid and without the lid, the dish or ingredients will quickly develop that delicious, characteristic Big Green Egg flavour. In total the pan can contain 4.7 litres and it fits all the EGGs from the Medium model up.

Have you acquired a taste for cooking on the Big Green Egg and are you looking for more inspiring recipes? Our website at biggreenegg.eu features a database of delicious recipes and it is easier than ever to make a choice from the many recipes, recipe specials and menus.

This database is constantly being expanded, with the aim of continually inspiring you at any time of the day and year. If you want to be the first to know about the latest recipes, you can register here for our digital newsletter Inspiration Today. You will then regularly and automatically receive the latest menus and recipes. These clearly describe every stage, and the beautiful corresponding photos clearly demonstrate the various steps and the delicious end results. The recipes are particularly varied, but not complicated; you really don’t need to be a chef to prepare them.

Enjoying togetherInspiration Today offers a wealth of variety and the cooking is always seasonal. This inspirational newsletter will consist of a glorious three-

course menu on one occasion, while on another occasion the focus is on preparation techniques. Chef Coen van Dijk develops and cooks the menus, and shows you how, with the right preparation, you can effortlessly serve a Big Green Egg starter, main course and dessert. After all, with proper planning you yourself can also enjoy wonderful food, together with family or friends. Big Green Egg expert Ralph de Kok delves deeper into the various preparation techniques, for which he takes a specific ingredients or dish as a starting point. Ralph provides practical product information, explains the techniques and demonstrates three preparations. This will gradually introduce you to all the cooking techniques that are possible with a Big Green Egg in a very tasty way.

Would you also like to receive the latest seasonal menus and recipe specials for the Big Green Egg by e-mail? Sign up for Inspiration Today at biggreenegg.eu so you will time and again be inspired by the most delicious recipes.

THE VERSATILITY OF THE DUTCH OVEN

Multigrain

This recipe uses six-grain

flour.

If you wish, you could replace

this with a different type of flo

ur,

such as patent, wheat or spel

t

flour. The rest of the in

gredients

remain the same.

% Ingredient Quantity

100,0 six-grain flour 850 g

1,8 salt 15 g

0,8 dry yeast 7 g

78,0 water 663 g

total 1.535 g

Almost every bread recipe emphasises the importance of proper kneading. If the dough hasn’t been kneaded well enough, the bread is doomed to fail, so writes many an author. The dough won’t rise enough resulting dense, hard to digest bread. As such, no-knead bread is a revolutionary discovery, in addition to being a handy technique for easily baking fresh bread.

INSPIRATION TODAY


EASY MEAL

OURSTORY

We are Big Green Egg. Call us foodies, food freaks or culinary hedonists. We just believe that life tastes good, that our senses are a gift to enjoy life to the fullest.

Inspiring people all over the world and making them happy by enjoying the finest & honest flavours nature has to offer, is what drives us.

We developed a contemporary cooking device based on old Japanese ‘kamado’ traditions to bring out the most refined flavours of natural food. In a healthy and sustainable way. We named it what it looks like: a Big Green Egg!

By using ceramic technology developed by NASA, we have created a unique heating system that brings out unrivaled, mouth-watering flavours while cooking, baking, grilling, stewing or smoking your favourite game recipes.

Enjoy the Big Green Egg as you enjoy the hunt. Discover its culinary possibilities and let your creativity run wild. But most of all, let the hunter’s life taste good!

❱ Heat the Big Green Egg to a temperature of 180°C with the Cast Iron Grid. In the meantime, peel and wash the celeriac and cut it into slices of 1 cm thick.

❱ Place the slices of celeriac on the grid and grill them on both sides. Remove the celeriac from the grid, place them in the Cast Iron Dutch Oven and set it on the EGG’s grid. Add the stock and

cream and close the lid of the EGG. Reduce the temperature of the EGG to 140°C and leave to cook gently for 15 minutes.

❱ In the meantime, hard boil the eggs and place them briefly in cold water. Peel the eggs and chop them finely. Slice the ham into strips. Wash the celery, dab it dry and chop the leaves finely. Cut the baguette lengthwise into 4 nice, thin

strips. Slice the goat cheese and top the strips of baguette with it.

❱ Remove the Cast Iron Dutch Oven from the EGG, place the Cast Iron Griddle Half Moon (with the smooth side facing upward) on the grid and close the lid. Use a hand blender to blend the soup until smooth and season with salt and pepper. Brush the Cast Iron Griddle Half

Moon with sunflower oil and place the baguette topped with goat cheese on top. Close the EGG lid and bake for about 1 minute until golden brown.

❱ Portion the ham and eggs over four deep plates and pour the soup on top. Sprinkle the goat cheese topped baguette with celery and serve with the soup.

❱ Heat the Big Green Egg to a temperature of 200°C with the Cast Iron Grid. Heat the sunflower oil in a pan on the stove to 140°C in preparation of deep fat frying. In the meantime, wash the potatoes well, slice them into large segments and rinse them under cold water. Dab the potatoes dry with a clean tea towel and deep fry them for approx. 5 minutes in the hot oil. Leave to drain on kitchen paper.

❱ Slice the steak into strips. Remove the stems and seeds from the peppers and chop them coarsely into pieces of approx. 1.5 cm. Peel the onions and cut them into half rings. Slice the mushrooms in half and slice the gherkins into

discs. Remove the needles from the rosemary and the leaves from the thyme, and peel the garlic. Finely chop the herbs and garlic. Mix one clove of garlic with the herbs, keeping the other two finely chopped cloves separate for later.

❱ Heat a generous dash of oil in the Cast Iron Dutch Oven on the grid of the EGG and sauté the strips of steak on all sides. Add the peppers, onions, mushrooms and the remaining chopped garlic, and stir. Stir in the paprika powder and then the tomato puree. Deglaze with the cognac and vodka, watching out for possible gouts of flame. Allow to cook for several minutes before adding the stock and cream. Close the lid of the

EGG, reduce the temperature to 140°C and leave to cook gently for 25 minutes.

❱ Remove the Cast Iron Dutch Oven from the Egg and place on a heat-proof surface on the table. Set a lid on the pan to keep the contents warm. In a frying pan, heat a dash of sunflower oil on the stove. Fry the potato segments until golden brown and season with salt, pepper, curry powder and the mixed herbs. Mix the gherkins and pickled onions into the stroganoff and season with salt, pepper and Tabasco. Check the thickness of the stroganoff and, if necessary, thicken it with a paste made from potato starch.

❱ Heat the Big Green Egg to 220°C with the Stainless Steel Grid. In the meantime, check for broken or open mussels and throw these away. In a colander, rinse the remaining intact mussels with cold water. Peel the garlic and chop finely. Remove the leaves from the thyme and the needles from the rosemary, and chop finely. Mix the wasabi with the soy sauce.

❱ Heat the olive oil in the Stir-Fry & Paella Grill Pan on the grid of the EGG. Wait until the oil is very hot. Add the vegetables and garlic, cook

for a few minutes then add the herbs and the mussels. Add the white wine or bock beer, and the mixed soy sauce and wasabi. Close the lid of the EGG and cook the mussels for about 5 minutes until the shells are fully open. In the meantime, remove the leaves from the parsley and chervil, and finely chop them together with the chives. Mix into the crème fraîche.

❱ Spoon the mussels into a bowl. Serve with the bread, and the crème fraîche with herbs.

CELERIAC SOUP

MUSSELS

EASY MEALIt’s easy to make a nutritious, hearty soup, a quick stew, or a simple meal of mussels on the Big Green Egg. These are all delicious mealsthat are ready quickly and which anyone can prepare. Ignite the charcoal, make your preparations and before you know it, you’ll be sitting down to dine!

Instead of serving theBeef

Stroganoff with homemade

fries, boiled rice makes a tasty alternative.

BEEF STROGANOFF

Accessories:

Cast Iron Grid Cast Iron Dutch Oven

Serves 4

• 4 potatoes• sunflower oil, for deep fat

frying and frying• 400 g steak• 1 red pepper• 1 yellow pepper• 1 green pepper• 2 onions• 250 g mushrooms• 2 gherkins• 2 sprigs of thyme• 1 sprig of rosemary• 3 cloves of garlic• ½ tbsp paprika powder• 2 tbsp tomato puree• 100 ml cognac• 100 ml vodka• 200 ml chicken stock• 300 ml whipping cream• curry powder• 100 g pickled onions• Tabasco• potato starch

WITH BREADAccessories:

Stir-Fry & Paella Grill Pan

Accessories:

Cast Iron Grid Cast Iron Dutch Oven Cast Iron Griddle Half Moon

Serves 2

• 2 kg mussels

• 2 cloves of garlic

• 2 sprigs of thyme

• 2 sprigs of rosemary

• ½ tsp wasabi

• 100 ml soy sauce


• one 400 g bag of mussel or

soup vegetables

• 500 ml white wine or

1 bottle of bock beer

• 5 sprigs flat parsley

• 5 sprigs of chervil

• 5 chive leaves

• 200 g crème fraîche

• baguette or other bread,

for serving

Serves 4 • 1 celeriac• 700 ml chicken stock• 500 ml whipping cream• 2 eggs• 2 slices of ham• 2 stalks of celery• 1 piece of a baguette (approx. 10 cm)• 100 g mild hard goat cheese• sunflower oil

THERE IS ONLYONE WAYTO BRING THE HUNTTO A GOOD END

fish: back wonderfully to the goose on versatile source ... · paella grill pan dual probe remote...

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