Enjoy! Autumn/Winter 2014 English BGE by Big Green Egg

Autumn/Winter 2014

CULINARY ADVENTURE in the Belgian Ardennes

No-knead bread, Artisanal Northern fresh from your EGG® Limburg [NL]

Adventurous and culinary...

Tasty seasonal vegetables

The easy meal

Want to bake bread without having to knead the dough? This recipe, in which time is one of the principal ingredients, makes that possible!

Discover the best regional products from Northern Limburg. Michelinstarred chef René Brienen takes you on a tour of his suppliers.

The Ardennes in Belgium have a lot to offer on many levels. This culinary adventure is a true experience revolving around the Big Green Egg.

Make the most of delicious Autumn and Winter vegetables like pumpkin, mushrooms, (stewing) pears, chard, purslane, cabbage and root vegetables.

Everyone deserves a delicious meal after a busy day at work. These are also quick and easy to prepare on the Big Green Egg®.

Read more on Page 18

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Big Green Egg

Recipe index Page 5 • Multigrain no-knead bread Page 9 • Côte de boeuf with oxtail and carrot

Big Green Egg innovates continuously. For example, last year we launched, among other things, the beautiful, hand-made Royal Mahogany Tables, the very impressive new XXLarge model and, in the new year, you can expect the MiniMax, a compact model that enables you to enjoy delicious dishes from Big Green Egg with all the family whether at home or on location. Every type will impart the unique flavour created by the NASA-developed ceramic material and the heat rays this reflects onto

Page 12 • Soft-baked EGG rolls • Smoked trout rillettes Page 13 • Sprout soup with Ardennes ham and chestnuts • Wild boar roasted with celery root and ginger cake sauce Page 14 • Chard rolls with a roast beetroot salsa • Roasted pumpkin with walnut and Gruyère

the ingredients, irrespective of the cooking techniques employed. Moreover, you will discover that you require little to no fat too and that, if the dishes and ingredients are cooked slowly, healthy nutrients will be better retained and meat does not burn. We continue to inspire with Enjoy! In an attempt to stimulate all your senses, this new edition once again features the tastiest recipes, an interesting article about a top chef who takes you to meet his regional suppliers and we introduce you to the joys of the Ardennes in Belgium. You will taste the best nature has to offer making full use of top-quality, seasonal products. Because only with the right ingredients can you achieve the best results. Naturally, this involves the Big Green Egg. After all, every cooking aficionado prefers to work with the best ingredients, materials and

Page 15 • Stuffed green cabbage with pied de mouton • Stewed pears • Fried red cabbage with sultanas Page 17 • Wintery vegetable kebabs with purslane pesto • Sauerkraut with apple and roast potato Page 18 • Spaghetti with mussels • Fish burger • Celeriac soup • Beef Stroganoff

equipment that leave flavours unaffected. Of course this edition also features a selection of autumnal and winter dishes because you can continue to enjoy your EGG options and the accompanying sublime taste sensation during these seasons. The next edition, which will be available from your dealer in mid-April 2015, will obviously put the emphasis on spring and summer flavours. If you can’t wait till then why not peruse our entirely renewed website biggreenegg.eu to view prior editions of Enjoy!, but also countless delectable recipes and menus that can be prepared using the Big Green Egg. Enjoy! Big Green Egg Europe

Colofon

Concept & realisation Creative Skills

Enjoy! is published by Big Green Egg Europe BV Jan van de Laarweg 18 2678 LH De Lier, Netherlands Email: enjoy@biggreenegg.eu www.biggreenegg.eu Editor in chief Inge van der Helm Recipes Glenn and Kris Vandorpe (Atelier833, national Big Green Egg training centre), René Brienen, Jan Bronswijk, Coen van Dijk, Leonard Elenbaas, Michel Lambermon and Arjen Rector

Photography Creative Skills With thanks to Yvonne Coolen and Hans van Montfort Distribution Big Green Egg Europe BV Copying articles from Enjoy! is only permitted if written approval is provided by Big Green Egg Europe BV. This edition has been compiled with the greatest of care. However, neither the makers nor Big Green Egg Europe BV can be held liable for possible damage related to the information contained in this edition.

PRE-ANNOUNCEM ENT:

Big Green Egg MiniMax The new year will be heralded by the introduction of the MiniMax, a small format Big Green Egg capable of big things. At 49.5 cm high i.e. the same height as the Mini, the MiniMax is a very compact model. The grid however measures 33 cm in diameter, the same as the Small, which allows more ingredients to be cooked simultaneously. After a long period of development, perfecting and testing the MiniMax is currently being assessed by a number of leading chefs. These professionals make very intensive use of the MiniMax and are all really enthusiastic about the new addition to the Big Green Egg family. The

performance, quality and (flavour) results are as they are accustomed to from Big Green Egg and the small size combined with the relatively large cooking surface of 854 cm2 is viewed as a major advantage. In professional kitchens the MiniMax soon finds its place alongside the other kitchen equipment and chefs often mention how the MiniMax, thanks to its relatively low weight of 28.5 kg, is a fixture at caterings jobs. Thanks to these advantages the MiniMax is an all-round model that is both exceptionally suitable for use in the hotel, restaurant and catering industry, and at home. It makes an ideal table model for home use and if you have planned a picnic,

a boat trip or a trip to a campsite, the MiniMax is easy to take with you. Its capacity is enough to provide for the whole family whether you are preparing a masculine meat fest or delicate dishes. An additional advantage of the MiniMax is that the accessories available for the Small can also be utilised in this new model. A convEGGtor™ expands its options considerably by allowing the EGG to be used as an oven and the Cast Iron Grid makes a welcome addition for hardcore grilling activities. The MiniMax is expected to be available from early 2015 onwards.

™

Would you like more info on the MiniMax? If so, ask your dealer or check out biggreenegg.eu

MiniMax Grid Diameter: 13 in / 33 cm Cooking Area: 132 sq in /854 sq cm Weight: 63 lbs / 28,5 kgs

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FRESH FROM THE BIG GREEN EGG

No-knead bread

Almost every bread recipe emphasises the importance of kneading properly. 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 a dense, hard to digest bread. One of the main ingredients of this revolutionary no-knead bread is time… Doctor Hans van Montfort and gestalt therapist and consciousness trainer Yvonne Coolen of the Centrum voor Integrale Gezondheids zorg [Centre for Integral Healthcare] became acquainted with this originally American invention a few years ago thanks to an article in the newspaper. It wasn’t so much the fact that the dough didn’t need to be kneaded that appealed to them as the process which, due to its health aspect, was unique. But what makes the difference? What makes the bread so healthy and why is kneading unnecessary?

Slow fermentation process ‘What makes this bread so interesting and healthy is the slow fermentation process that precedes baking,’ says Hans. ‘All grains and seeds contain phytic acid, a naturally occurring substance that the plants produce to repel insects. However, phytic acid

hampers the absorption of a number of essential nutrients such as zinc, magnesium, calcium, vitamin C and D and a number of trace elements. This can then lead to nutritional deficiencies. As soon as the dough starts fermenting, the enzyme phytase, another naturally occurring substance, starts working. Phytase breaks down the phytic acid, but this takes time. Time which the preparation of no-knead bread takes, but the making of yeast bread doesn’t.’ Yvonne: ‘Around 60 years ago, our daily bread was made on the basis of sourdough. Yeast bread was a luxury for Sundays and holidays. Sourdough also ferments slowly’.

More easily digestible ‘Commercially speaking it is logical to make yeast bread as the faster the process, the lower the costs. Furthermore, yeast bread is more accessible to the masses as sour dough and no-knead bread have a more distinct flavour. We don’t eat bread much, but if we do it’s either spelt bread or the no-knead bread made in the Big Green Egg. You do have to take your time though so that often means we only do so at the weekend’, explains Yvonne. ‘Another advantage of the fermentation process is that other enzymes break down proteins making no-knead bread more easily digestible. All these aspects make the bread so healthy’, says Hans. ‘It came naturally to bake the bread in the Big Green Egg. The charcoal lends the bread a completely different flavour in comparison to baking it in the oven. The heat, the atmosphere and the humidity in a Big Green Egg are very different after all. Basically the humidity in an electric oven is too low.’

Never use readymade bread mix ‘In line with the original recipe developed by baker Jim Lahey, we only use 1 g of yeast for 430 g of flour. Sometimes we also mix seeds and nuts through the dough. Because they also contain phytic acid on their surfaces, we first soak them in water for a number of hours to make the acid go away. Furthermore, we always utilise pure flour, never ready made bread mixes as many of these contain other ingredients such as egg powder, yeast, fat, powdered milk

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and L-cysteine, a bread improver made of hair. In contrast to the original recipe we don’t bake the bread in a pan on the Big Green Egg, but place the dough directly on the Flat Baking Stone under a heat-proof bowl at a temperature of 260 °C. After half an hour we remove the bowl and bake the bread for an additional 20 minutes at 200 °C. This makes it flatter, but due to the direct contact with the Flat Baking Stone you end up with true floor bread.’

Form of slow cooking Does this mean that no-knead bread is going to experience a massive rise in popularity soon? ‘It definitely has the potential to become a trend’, confirms Yvonne. ‘Luckily, increasing numbers of people are becoming aware of what nutrition can do for their health. Besides nutritional values, time also plays an important role in this. At our health centre we have noticed that nowadays people are more prepared to spend time on their daily meals. This demands a switch in the way the day is structured. Making and baking the bread isn’t the problem, it’s more the amount of time it takes before you can eat it than anything else. Of

course, you can do other things in the meantime. Basically it’s a form of slow cooking. Moreover, no-knead bread smells and tastes delicious. You can proudly serve it to a dinner party with some exquisite olive oil as it always generates conversation!’

The baker and the chef No-knead bread therefore ties in perfectly with a healthy lifestyle and it’s delicious to eat as well. However, the question remains how it is possible to bake tasty, healthy bread without kneading at all. Bakker Jan Bronswijk of the Bronswijk BuytenDelft bakery and chef Leonard Elenbaas of restaurant Pure Passie studied the process. ‘Initially, I wasn’t very confident,’ admits Jan. ‘The gluten present is activated by adding liquid which breaks it down, making it stick together creating strands capable of trapping air. These strands form a flexible skeleton for the bread. This allows the dough to rise and lends good structure. Kneading accelerates this process however - if given sufficient time - the gluten in the bread behaves the same way.’

Nice crust ‘After mixing the ingredients you can, for example, put the dough in a bowl or bucket. It’s important to cover it as otherwise it will dry out. Then time does its magic and the dough will ferment and rise. For the best results, rest the bowl or bucket on a wooden surface not on the cold sink. If you want to bake multiple loaves you can make a single initial dough for the swelling phase then

cut this into portions after allowing it to rise for a further 2 hours,’ explains Leonard. ‘The no-knead bread dough is damper than ordinary dough, it requires support. We bake ours in a cast-iron pan that retains heat well even if you dump the cold dough into it,’ emphasises the chef. ‘Furthermore, it is important to cover the pan at the start of the baking process. Otherwise the heat will make the water evaporate, immediately causing a crust to form which will hamper rising and may cause the loaf to tear or even burst. Commercial bakeries use steam to combat this,’ adds Jan. ‘The yeast present in the dough needs time to do its work. The yeast works harder creating oven rising thanks to the heat of the Big Green Egg. At a certain point, the yeast dies off and end volume has been achieved. We only take the lid off the pan once the bread has taken shape so that a nice crust can develop.’

Good guidelines ‘However, a good crust is no guaran tee that the bread is done. If it hasn’t baked properly it will collapse. The gluten strands may be capable of holding air, but the bread’s foundations are only laid once the starch has hardened. This however only takes place once the core has reached a certain temperature. The temperature the bread is baked at and the cooking time with and without a lid provide good guidelines, in part to ensure that once the bread is done, the crust has the right colour. If you are going to be baking

smaller or larger loaves then the temperature and cooking times must be adjusted accordingly. A huge, heavy loaf simply requires more time to allow the heat to reach the core.’ Leonard: ‘To check whether the bread is done or not you can carefully remove it from the pan and tap the bottom. It should sound hollow. If it doesn’t, the bread is still too damp. If it isn’t done yet, simply put it back in the oven.’

Endless variations ‘The great thing about this recipe is that it provides for endless variation,’ Leonard adds. ‘For instance, if you replace the six-grain mix by flour, wheat flour or spelt flour, the remaining ingredients stay the same.’ Jan: ‘Moreover, it is ideal for baking in the Big Green Egg. All you have to do is mix the ingredients a day in advance, allow to swell the next day and then enjoy a drink while you bake it. You’ll then have delicious, freshly Big Green Egg-baked bread for the start of your dinner!’

Enjoy!

The multi-purpose Dutch Oven Dutch ovens are a style of cast-iron pans which, for many hundreds of years, have served as a cooking utensils. 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 that is known for its ability to retain heat provides perfect heat distribution. The temperature in this type of Dutch oven however remained guesswork and depended on the quantity of charcoal placed on and under the pan.

However, Big Green Egg’s Cast Iron Dutch Oven in conjunction with your EGG makes an ideal combination. Placing the pan on the grid and closing the lid of the EGG means the cast iron becomes as hot as the inside of the EGG and the latter can be accurately regulated. This makes the pan particularly multifaceted. Of course it can be used for stewing, and because the cast iron remains very hot once it has reached the correct temperature and can withstand high temperatures, meat and fish sear perfectly. These properties also make the Cast Iron Dutch Oven ideal for stir frying. It also works great for making tasty (filling) 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 opportunities are endless!

Multigrain no-knead bread % 100 1.8 0.8 78

Ingredients 6-grain mix salt dry yeast water total

Required utensils: • convEGGtor • Flat Baking Stone • Cast Iron Dutch Oven

Quantity 850 g 15 g 7g 663 g 1,535 g

1. Mix the ingredients with a spoon. Allow to rise in a bowl covered with clingfilm at room temperature for 16 hours. 2. Dust your work space with plenty of flour, pour 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. 3. Dust the bowl with flour and return the ball to it with the fold facing up. Allow to rise (covered with clingfilm) for a further two hours. 4. 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.

The Cast Iron Dutch Oven can, depending on the dish concerned, be used with or without its lid. Without the lid, the dish or ingredients will quickly develop the delicious, characteristic flavour you are accustomed to from the Big Green Egg. In total the pan can contain 4.7 litres and it fits all the EGGs from the Medium model up.

@biggreeneggeu Are you interested in the culinary delights of other Big Green Egg enthusiasts or would you like to share your own creations? Then follow @biggreeneggeu on Twitter.

www. guusaanzee.nl @bulldirk

Wok party on the @BigGreen Egg_NL with, among others: roseval potatoes, mushrooms, courgette & beef tenderloin tips, yummy. pic.twitter.com/ FJjUgefONX

Kids, you gotta get up early if you want to make good BBQ. That's all there is to it. Let's do this! @BigGreenEgg !

JaySkinner @Jas_Skinner

For the 4th time in 6 days I'm grilling on the new @BigGreenEgg. Today it's hamburgers for lunch. It's so easy to use anyone can do it.

Erik Dubbeldam @ErikDubb

The summer (holiday) is over! #rain But the good news is that #biggreenegg is on again @BigGreenEgg_NL pic.twitter. com/FTasrIEhMz

partyznl @partyznl

@BBQPitmasterx in the bushes for the best shots of the Peking Duck on the @BigGreenEgg_NL Â pic.twitter.com/iQykHFwzIe

Rutledge Wood @RutledgeWood

Eric Miete @ericmiete

Enjoy life's simple pleasures at @eilandmaurik #LetsSmokeThem! @BigGreenEgg_NL pic.twitter. com/BsKZL7POrw

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It’s all about taste…

The ceramic convEGGtor, our new name for the Plate Setter, enables you to conveniently convert the Big Green Egg into an oven. The heat shield prevents the heat from coming into direct contact with the food, and is ideal for preparing delicate ingredients or for slow cooking. If you combine this with using the Flat Baking Stone, you can bake the most

The Big Green Egg’s strength stems from the high-quality ceramics used to produce the EGG. One of the properties of the ceramic material used is that it retains heat, creating an even flow of hot air. The unique shape of the EGG creates a convection cooking effect, creating exceptional flavours and unrivalled culinary outcomes. What’s more, an amazing amount of heat is retained within the EGG. Because the Big Green Egg is the only cooking appliance in the world made of this exceptional ceramic material, featuring several patented components, it is truly one-of-a-kind. No other cooking appliance is quite as strong, sustainable, weather resistant or heat-retaining.

delicious bread and pizzas boasting an authentic crispy base.

…mixing old wisdom with modern technology...

External temperatures have little impact on the heat within the EGG. The ceramic material performs perfectly despite extreme temperatures and temperature fluctuations; it does not expand or shrink and is therefore highly sustainable. It’s not surprising that Big Green Egg issues a limited lifetime warranty on the materials and structure of all the EGG’s ceramic components.

Clay ovens existed more than 3,000 years ago in Asia. Combining materials and construction, these wood-fired ovens offered various advantages: they retained heat, and produced juicy tasteful dishes to boot. The Big Green Egg was created on the basis of the same principle, only using modern technology and perfected materials. In combination with the lid, the high-quality ceramics support optimal fuel efficiency, along with perfect air circulation enabling you to prepare food at a consistent temperature as required.

With only three firelighters, your EGG can be used within 15 minutes! The natural Big Green Egg lump charcoal consists of a perfect blend of oak and hickory!

Big Green Egg Charcoal Starters are

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

natural firelighters that containno

generate very little ash and create a subtle smoked flavour. A full load of charcoal

chemical components. They are odourless

can hold a consistent temperature for over 8 hours.

and do not affect the flavour.

Lock the wheels on the nest™ or table once

Newspaper, cardboard, lighting gel or other

Determine, on the basis of the desired

Gripper in such a way that one half of the ‘jaws’

the EGG is in the correct position. Never move

flammable liquids can cause substantial fumes,

temperature, the position of the air inlet on

is underneath the grid. If you pick the grid up

the EGG while in use or if it has not cooled

excessive ash and/or unpleasant smells and

the ceramic base and that of the daisy wheel.

from directly above you won’t be able to grip it

down entirely yet.

may possibly negatively influence flavour.

The full user manual including tips on your

as tightly.

Also avoid chemical firelighters.

EGG’s temperature control can be downloaded

Ensure the EGG is set up in a stable

Maintenance and usage tips!

Preferably light the charcoal in the

manner and away from flammable objects.

EGG using Big Green Egg Charcoal Starters.

Place the daisy wheel on the chimney

after the firelighters have burnt down.

Use the specially designed Grill Gripper

to grasp and pick up hot grids. Hold the Grill

from http://www.biggreenegg.eu/en/servicewarranty/installation.

Mini

Grid Diameter: 10 in / 25 cm Cooking Area: 79 sq in / 507 sq cm Weight: 36 lbs / 17 kgs

Small

Grid Diameter: 13 in / 33 cm Cooking Area: 133 sq in / 856 sq cm Weight: 80 lbs / 36 kgs

Medium

Grid Diameter: 15 in / 38 cm Cooking Area: 177 sq in / 1140 sq cm Weight: 113 lbs / 51 kgs

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BIG GREEN EGG EXPLAINED SOLID QUALITY. SUPERIOR CERAMICS. SERIOUS OUTDOOR COOKER! CERAMIC SNUFFER CAP

DUAL FUNCTION METAL TOP

Add the ceramic cap after cooking to

Adjust two ways, to regulate airflow and

extinguish heat and reuse the remaining

precisely control temperature.

charcoal next time. Leave in place when

...and maintaining control Because of the superior heat-retaining ceramics and two adjustable air vents, the dual-function metal top and draft door, you can regulate and maintain the temperature within the Big Green Egg to an accuracy of one degree. Partly because of this, the Big Green Egg can be used for all sorts of cooking like grilling, baking, cooking, stewing, smoking and slow cooking to prepare the most amazing dishes.

the EGG is not in use.

TEMPERATURE GAUGE Gives precise internal temperature readings.

LID WITH CHIMNEY

Monitor cooking progress without opening

Ceramic dome with chimney that can be

the EGG.

opened and closed easily because of the spring mechanism. The ceramic material features a protective, double glazing layer.

STAINLESS STEEL GRID

The insulating, heat retaining properties of

The Stainless Steel Grid is used as the primary

the ceramic material create an air flow

cooking surface for grilling or roasting.

within the EGG, ensuring that dishes are cooked evenly and tastefully.

FIRE RING Stacks on top of the Fire Box, providing the shelf for the heat diffuser and cooking grids.

GRATE Sits inside the Fire Box. Perforated to allow airflow up through the EGG and any ash to

CERAMIC FIRE GRATE

drop down, for easy removal after cooking.

The fire grate rests in the ceramic base and must be filled with charcoal. Since the grate is The dual function metal top

equipped with sophisticated openings and

regulates the airflow and

works with the vents at the bottom of the EGG,

makes it possible to adjust the

the air flow is constant and optimal when the

temperature accurately.

DRAFT DOOR

dual-function metal top and draft door are open.

Works in combination with the dual function

Winter, spring, summer or fall? The Big Green Egg offers you year-round cooking pleasure and delicious dishes!

BASE

top, regulating the inbound air supply

Heavy duty insulated ceramics. Chip and

to control temperature. Also enables easy

fade resistant glaze.Lifetime guarantee.

removal of ash.

Discover and learn more online: biggreenegg.eu

5.â&#x20AC;&#x2030;

6.â&#x20AC;&#x2030;

wheel or ceramic cover on the cooking

biggreenegg.eu provides more tips on the general safety issues, usage and maintenance of your

as the ceramic material is impervious to

chamber (these can be stored inside the EGG).

EGG. If you have any questions pose them on social media (Facebook: Big Green Egg Europe /

use less fuel and your food will be juicier which

weather conditions. To protect the metal parts

This will prevent funguses developing.

Twitter: @biggreeneggeu).

benefits its flavour. Furthermore, this also

it is advisable to use the specially available cover

You should subsequently cover the EGG with

increases the lifespan of the felt and your EGG.

in between uses of the EGG. In the event of

its protective cover. If fungus nevertheless

lengthy inactivity it is important to remove all

develops inside the EGG this can easily

food scraps from the EGG, to fully open the

be removed by firing the EGG to a high

bottom air inlet and to not fit the cast iron daisy

temperature a couple of times.

Try to keep the lid closed. This will allow

you to reach higher temperatures, the EGG will

The Big Green Egg can be kept outdoors

Large

Grid Diameter: 18.25 in / 46 cm Cooking Area: 262 sq in / 1688 sq cm Weight: 162 lbs / 73 kgs

XLarge

Grid Diameter: 24 in / 61 cm Cooking Area: 452 sq in / 2919 sq cm Weight: 219 lbs / 99 kgs

XXLarge Grid Diameter: 29 in / 74 cm Cooking Area: 672 sq in / 4336 sq cm Weight: 490 lbs / 222 kgs

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The chef’s backyard Artisanship in René Brienenn's kitchen

Almost every region has its own specialities. Sometimes with ties to the area and other times because a supplier is located there who loves his profession. SVH Master Chef René Brienen, of the restaurant Brienen aan de Maas in Well in Northern Limburg loves to use these local delicacies. Because at his restaurant and at his suppliers’ everything is about flavour!

René is one of the top names in his field in the Netherlands. His restaurant has been awarded a Michelin Star, occupies a respectable place in the GaultMillau and the chef himself is a member of the Gilde van Nederlandse Meesterkoks [Dutch Guild of Master Chefs], a privilege reserved for those who have carried out and passed the accompanying Meesterproef [test of ability]. Where possible, ingredients from the local area constitute the basis for the dishes served at restaurant Brienen aan de Maas. ‘I was lucky enough to have worked on L1, Limburg’s regional broadcasting service’s TV programme KOPlopers for a number of years which focused on innovation in the agro and food sector. It was in this role that I visited and became acquainted with a lot of companies in the area,’ explains René. ‘Almost everything we can get locally is sourced locally, although not at all costs. Flavour and quality are always the leading considerations!’

Born fisherman He has established long-term relation ships with many of his suppliers. One of these is John Nelissen, a born fisherman who, among other things, catches the famed wild Meuse eel, pike-perch and crayfish. ‘The great thing is that John fishes in an authentic, smallscale, sustainable manner. His is a true family business that has been handed down from father to son for over 200 years. John also conducts biological and ecological research assessing fish stocks, which benefits the latter in the region. He provides a truly natural product that is not only seasonal, but also depends on the catch. I can’t order things from him in advance. John tells

me what the day’s catch brought and I then incorporate that into the day’s menu if it’s suitable. The daily menus utilise a lot of regional products as it is anyway. That keeps things exciting and fun for us!’ Heirloom vegetables Restaurant Brienen aan de Maas is also favourably situated when it comes to vegetables. ‘The range on offer in this area is astounding,’ says René. ‘But what Jac Nijskens has set up is unique. At his Historische Groentehof [historic vegetable garden] he grows well over 600 heirloom vegetables and fruits, ingredients that slowly disappeared from people’s diets, but which Jac has

put back on the map. These products taste so much more intense and everything grows the way nature intended. Our paths crossed some 10 years ago and since then we have developed an exceptional collaboration. Sometimes, Jac just turns up with a crate of products such as yellow and purple carrots, Red Crapaudine beets and Lacinato kale, a product I was unfamiliar with. He has even saved the Buggenummer Muuske potato that is somewhat comparable to the Ratte potato from extinction. This was a very common potato up until the 19th century, however commercialisation made it lose ground due to its relatively low yield per hectare. I also sometimes

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need a particular vegetable or fruit and Jac will hunt them down as his network is huge and stretches right across Europe.’ Abbey pigs Limburg’s countryside not only provides sufficient space for vegetable and fruit growers, but also for traditional livestock farming, ensuring the animals have plenty of room and time to grow. Limburg abbey pigs (Livar) are a prime example of this. ‘Well over 15 years ago, a number of pig farmers took the initiative,’ René tells us. ‘They entered into a cooperation with the monks of the Lilbosch Abbey to raise pigs at the monastery farm in a sustainable manner with the aim of producing meat of the very best quality. This has resulted in delicious, free-range meat that is relatively fatty and therefore chock-full of flavour. Due to its great success there are now a number of farms at which the pigs live under the same conditions. I always refer to the monastery as the company’s

shop window, but you can see and smell that the other locations use the same methods. Things smell of ammonia at your average pig farm, whilst Livar farms just smell of manure. Delicious!’ Natuur Beheer Limburg Just as is the case with pigs, fat marbling also plays a role for beef’s flavour. This was reason enough for Giel Hermans of Natuur Beheer Limburg [Limburg Nature Service] to raise his cattle under the best conditions possible. ‘Giel, who supplies my beef, also raises his animals free range. His Herefords spend almost all year outdoors. The shed where the animals are tended to is shaped like an umbrella. It offers sufficient cover whilst still providing the cattle with an excellent view of their surroundings,’ says René. ‘It’s a very ingenious accommodation, properly aligned with Giel’s objective: producing tasty beef in a sustainable, animal-friendly manner. After slaughter, the meat is given time to ripen on the bone, an ancient

Côte de boeuf with oxtail and carrot Serves 4 • 500 g oxtail • barbecue oil • 1 côte de boeuf • 2 yellow carrots • 2 purple carrots • 1 bunch of thyme • 2 dl veal fond • 30 - 40 silver onions • 1 tsp. cane sugar • fleur de sel Required utensils: Cast Iron Grid Drip Pan Round Grill Gripper convEGGtor

1. Start your preparations a day in advance. Light the Big Green Egg, place the Cast Iron Grid and heat to 200 °C. Sprinkle the oxtails with pepper and salt, then grill thoroughly on all sides. Put them in a Drip Pan Round and pour on sufficient barbecue oil to submerge them. Place the Drip Pan Round on the grid, close the lid and all the air inlets so that the charcoal goes out and allow to cook slowly overnight in the residual heat. 2. The following day remove the oxtails from the oil and pick the meat from the bones. Store the meat in the fridge until required. Allow the côte de boeuf

method which favourably benefits flavour and which, fortunately, is coming back into vogue after having been forgotten for ages.’ Lamb year round ‘I have literally and metaphorically bumped into some of my suppliers. For example, I met shepherd Boudewijn Kooijman and his sheep while I was out walking the dogs. Maasduinen sheep, now recognised breed which Boudewijn bred himself, have par ticular characteristics. For instance, they don’t have a thick wool pelt and moult at certain times of the year. This makes shearing unnecessary. The lambs provide top-quality meat and another useful trait is that the Maasduinen sheep, in contrast to many other breeds, rut throughout the year i.e. lambs are born year round. Nevertheless, demand for lamb is highest in spring. We however also serve young, tender lamb cooked on the Big Green Egg in winter!,’ concludes René.

to come up to room temperature. 3. Light the Big Green Egg again, placing the Cast Iron Grid inside it and heat to 80 °C. Peel the carrots and put them in the Drip Pan Round. Pour on enough oil to cover them, then place them on the EGG. Close the lid and allow to candy for well over 20 minutes. Carefully remove the Drip Pan Round from the EGG and cover with aluminium foil so the carrots continue to cook. Raise the temperature in the EGG to 220 °C. 4. Sprinkle pepper and salt on the côte de boeuf. Place it on the grid, put some thyme on top and around it, then give it some lovely grill marks on all sides. Use the Grill Gripper to pick the grid and the meat up, place the convEGGtor, then return the grid with the meat. The temperature in the EGG will decrease. Reduce the air intake and allow the meat to continue to cook until its core has reached a temperature of 53 °C. 5. Remove the meat from the EGG and allow to rest under aluminium foil. In the meantime, put the veal fond and oxtail meat in a pan and warm. Heat a frying pan, add the silver onions and sprinkle with cane sugar so they caramelize. Remove the carrots from the oil, drain and then cut into pieces. 6. Cut beautiful slices of côte de boeuf and distribute these across the plates along with the carrots. Accompany with a spoonful of oxtail meat and sauce, placing some caramelized silver onions on top. Sprinkle with pepper and fleur de sel.

Enjoy!

René Brienen has no less than three frequently-used EGGs

ISCHGL KART TROPHY Amazing settings, powerful fast carts and Big Green Eggs: these were among the indispensable ingredients at the spectacular, annual Ischgl Kart Trophy 2014 last summer. Around 40 teams from different countries participated in this captivating race in the middle of the Tyrolean Alps.

in the garden of his restaurant. Curious to find out more about his dishes? You will find the recipes below in the recipe database at biggreenegg.eu.

Pike-perch with Meuse eel, crayfish, beetroot and Jerusalem artichoke

Free-range pig with Lacinato kale, turnip and black pudding

Team ‘Lohberger & Friends’, consisting of an impressive group of leading chefs, faced a serious challenge. As ambassadors for the Lohberger firm, which also produces top-notch kitchens for the hotel, restaurant and catering trade and distributes the Big Green Egg in the German and Austrian markets, they did their best to impress. Not only on the days of the races themselves, but also at the culinary kick-off for this prestigious lifetime event. The Big Apple Green Sunset BBQ took place at an altitude of no less than 2,300 metres under the watchful eyes of Roland Trettl (ex-Executive Chef Restaurant Ikarus & RedBull Hangar-7 – Salzburg), Mike Süsser (TV chef & Kochevents by Mike Süsser – Almtal/ Oberösterreich), Andi Schweiger (TV chef, Restaurant Schweiger2 & Kochschule Andi Schweiger – Munich), Andreas Senn (Chef de Cuisine of Gourmet Restaurant Heimatliebe – Kitzbühel & Salzburg), Hans Neuner (Chef de Cuisine of Restaurant Ocean – VILA VITA Parc Portugal) and Didi Maier (restaurant & cooking studio DIDIlicious – Salzburg). An impressive reception dinner for a group of 400 guests from 7 different countries gathered at the exclusive Alpenhaus at the Idalp Alpine refuge. Lohberger supplied an impressive number of Big Green Eggs, which were used to prepare delicious dishes including rosé grilled tenderloin with roast potatoes and herb dip, smoked salmon wraps with sweet chilli sauce and strawberry strudel. “Even for us professionals, grilling often presents a sporty challenge,” said Mike Süsser. “We could not think of a better way to prepare for the race then an evening like this to end in pole position!” However, the next morning saw the jackets of team ‘Lohberger & Friends’ being replaced by professional, green (of course!) racing outfits and the chefs stepping into fittingly green carts to meet the sporty challenge against the other teams. With ladles of passion usually seen behind the stove, they rose to the challenge of being the fastest on the tarmac. “The later you brake, the faster you are,” served as the motto of chef and enthusiastic biker Andi Schweiger. Didi Maier in turn prepared well for the competition on a high protein diet, treating himself to a delicious omelette and home-made banana milkshakes in order to build up strength and stamina for the race. And although Roland Trettl didn’t step into one of the carts in person, he thoroughly enjoyed the brilliant atmosphere and dishes served at the Big Apple Green Sunset BBQ. A flavour-filled kick off to an amazing event!

Lamb with mushrooms and fresh truffle Get an impression of the Ischgl Kart Trophy using Layar.

Barbecue oil René regularly uses barbecue oil in his dishes. This is very easy to make yourself by placing an ovenproof pan or Drip Pan full of olive oil and fresh herbs such as celery, parsley, pimpernel, marjoram and thyme on the Big Green Egg’s grid after you have prepared a dish and then closing the lid and all the air inlets. The glow from the charcoal will provide sufficient heat to infuse the oil with the characteristic charcoal flavour and herb aroma. Next day, season the oil with pepper and salt then pour through a sieve into a clean bottle or jar. Some dishes require considerable amounts of barbecue oil so consult the recipe to determine how much you need.

Scan this page with the Layar app.

Enjoy!

CULINARY ADVENTURE

The Belgian Ardennes…

Adventurous and culinary In recent decades, the Belgian Ardennes has developed to become a popular destination. Droves of people visit for a weekend or longer to enjoy the many different facets of this vast and beautiful area of natural beauty. There is plenty to do, for the adventurous and those hoping to relax. Because before, during or after a day full of adventure, there’s ample of time for a relaxing culinary adventure on the Big Green Egg!

The extensive forests in the area provide a source of great enjoyment. For example, the Durbuy Adventure, which lies at the heart of the Belgian Ardennes offers no less than 60 (outdoor) activities. The mountain ous rock formations offer ample opportunities for climbers, the rivers are popular for canoeing and rafting and the extensive forests provide an ideal setting for mountain biking or long winter hikes. The natural character of the Belgian Ardennes

developed more or less by chance. In the past, Wallonia had a lively mining industry. In order to prop up kilometres of tunnels and mine shafts, the demand for wood was high and over and above the existing natural vegetation, many new trees were planted. The poor quality of the soil and rough, uneven terrain made it unsuitable for agriculture. Extensive infrastructure wasn’t needed; the area was sparsely populated and largely intended for forestry. Closure of the

mines in the 1950s rendered the large volume of wood produced in the region superfluous and, thanks to its rich flora and fauna the region gradually gained popularity for recreational purposes.

A paradise for game Despite the fact that the region is not known for its characteristic local products, delicious treats can be found. Traditional products are a top priority and are produced with

love and care. For example, the Saint Amour jam establishment in Durbuy is widely known for its hand-made jams, jellies and vinegar. Visiting this establishment is a tasty and altogether interesting experience. Not only does it offer a peek behind the scenes at a traditional family business, it offers a broad range of other locally produced products including honey, specialty beers, liqueurs, sweets and herbs. And as is the case for most forest rich

areas, it’s an absolute paradise for game including deer, duck and wild boar. Thanks to its refined flavour, the meat produced from the latter appears on local menus in different forms. And trout fishing on one of the many rivers is also a popular leisure activity.

CULINARY ADVENTURE

Fresh trout For those who are not au fait with fishing but would still like to enjoy fresh trout from the region, a visit to ‘La Truite de Freux’ in Freux would be well worth the effort. Established in 1889, this farm produces beautiful, top-quality trout and crayfish. Fully ecological, organic farming methods were introduced in 2009. The impressive estate is dotted with dozens of lakes where the trout grow up naturally, and the monumental country house is still inhabited by a genuine baroness. The lakes were once created for natural drainage and also serve as a source of water for the crayfish. The space, tranquil lity and time given to the animals while growing up ensure sublime

Enjoy!

flavours, which are further enhanced when prepared on the Big Green Egg. A tasty and authentic culin ary interlude to counterbalance the activities of the day in the Belgian Ardennes!

Soft-baked EGG rolls Serves 4 • 4 crispy round rolls • 4 eggs • flour • 12 rashers of bacon • 12 to 16 cherry tomatoes (bunches) Required utensils: • convEGGtor • Flat Baking Stone

Smoked trout rillettes Serves 4 • 900 g fresh trout • 900 g coarse sea salt • 100 g sugar • juice of ½ a lemon • 2 spring onions • 1 lime • 2 dl cream • farmer’s bread • several young red beet leaves Required utensils: • 2 Cedar Grilling Planks • Hickory Wood Chips

1. Fillet the trout, remove the bones while leaving the skin intact. Mix the sea salt and sugar together, toss half of the mixture into a bowl and lay down the trout fillets. Sprinkle the remaining half of the salt mixture over them and allow to draw for 10 to 20 minutes. In the meantime, heat the Big Green Egg to a temperature of 100 °C and soak the Cedar Grilling Planks and the Hickory Wood Chips in water. 2. Rinse the trout fillets off, dab them dry with kitchen paper and place them skin-down on the Cedar Grilling Planks. Toss the soaked Wood Chips over the glowing charcoal, place the grid in the EGG and put the Grilling Planks on it. Close the lid and smoke for 10 minutes (if you’re using a smaller EGG model, you can cook the fillets in batches. Be sure to set aside a sufficient amount of soaked Wood

Chips for the next batch). Remove the Grilling Planks from the grid and allow the fillets to cool. In the meantime, clean the spring onions and cut them into thin ringlets. Draw the lime zest and beat the cream until firm.

1. In the meantime, heat the Big Green Egg with the convEGGtor, the grid and the Flat Baking Stone to a temperature of 180 °C. Cut the tops off the rolls and hollow them out. Break and egg into each roll and sprinkle with salt & pepper. 2. Sprinkle flour onto the Flat Baking Stone and place the rolls on top. Close the lid and bake for 10 minutes. 3. Carefully remove the Flat Baking Stone with the rolls. Remove the grid and the convEGGtor, but put the grid

back and raise the temperature of the EGG to 200 °C. Lay the rashers of bacon and tomatoes on top of the grid and grill them until the bacon is crispy and the tomatoes are soft. If necessary, briefly place the rolls on the grid to warm them up a bit. Dish the rolls, bacon and grilled tomatoes up on separate plates and serve.

3. Remove the skin from the fillets and grind them coarsely using a food processor or fork. Mix the lemon juice and cream and flavour with salt & pepper. Bring the temperature of the EGG to 180 °C. Cut the bread into slices and grill them on

the Big Green Egg. Spread some of the rillettes on the grilled bread, grind pepper to taste and garnish with the spring onion, lemon zest and beet leaves.

Enjoy!

CULINARY ADVENTURE

Have you got a taste for the Belgian Ardennes? Visit biggreenegg.eu for the recipes below.

Nut bread with pumpkin and sunflower seeds

Wild duck terrine with cranberries

Sprout soup with Ardennes ham and chestnuts Serves 4 • 250 g sprouts • 100 g onion • 1 clove of garlic • 1 leek • 2 celery shafts

1. Heat the Big Green Egg to a tem perature of 180 °C to 200 °C. Peel off

the outer leaves of the sprouts, set aside some of them for garnish and cut the remaining sprouts in half. Clean and finely chop the onion, garlic leek, celery and green cabbage. Finely chop the ham and coarsely chop the chestnuts. 2. Melt the butter in the Cast Iron Dutch Oven on the grid of the EGG and stir fry the sprouts, onion, garlic, leek and celery for several minutes. Quench with stock, stir in the ham and bring to the boil and then simmer

for 15 to 20 minutes. In the meantime, blanch the green cabbage for around 30 seconds in lightly salted water and chill using iced water. 3. Stir the blanched green cabbage through the soup, take the Cast Iron Dutch Oven out of the EGG and blend the soup into a creamy mixture using the hand blender. Ladle the soup into bowls and garnish with the finely chopped chestnut and sprout leaves. Serve bread with the soup.

3. Take the meat off the grid, position the Porcelain V-Rack and place it in the Rectangular Drip Pan. Remove the grid from the EGG, and then place the convEGGtor and grid back again. Place the Rectangular Drip Pan on top and insert the probe of the Dual Probe Wireless Remote Thermo meter into the core of the meat. Close the lid and cook for around half an hour until reaching a core temperature of 60 to 65 °C. 4. In the meantime, for the sauce, pour the port into a saucepan. Quickly bring the mixture to the boil and let it boil down to half its volume. Add the game stock and reduce further to a third of its volume. Turn down the temperature, crumble the ginger cake above the saucepan and use a beater to create a smooth sauce. Take the

sauce off the stove and stir in the butter, and then season to taste with salt & pepper. Halve the porcini mushrooms and cut the figs into quarters. Cut the celery root into slices of around 2 cm thick and using a ring with a diameter of 6 cm cut heart out the middle of each slice. Remove the meat from the EGG and set it aside to cool under silver paper. Remove the accessories from the EGG, but back the Cast Iron Grid and bring it back to the correct temperature. 5. Using a spatula, place the slices of celery root, along with their hearts, on the hot grid and grill both sides for one minute to create the characteristic grilled pattern. At the same time, grill the porcini mushrooms and figs on both sides. If necessary, heat the sauce.

6. Carve the meat into thin slices and halve the celery root rings. Dish up even portions of meat on the plates. On each plate, place a celery root heart and top with the grilled figs

• 250 g green cabbage • 200 g Ardennes ham • 4 sweet chestnuts, fresh or precooked • 20 g butter • 1 l vegetable stock • farmer’s bread for serving Required utensils: • Cast Iron Dutch Oven

Blinis prepared from two types of potatoes with crayfish

Wild boar roasted with celery root and ginger cake sauce Serves 4 • 1 celery root with leaves • 700 g wild leg of wild boar, deboned • 1 bunch of garlic • 2 dl port • 190 ml game stock • 40 g ginger cake • 15 g butter • 120 g porcini mushrooms • 2 ripe figs Required utensils: • Cast Iron Grid • Porcelain V-Rack • Rectangular Drip Pan • convEGGtor • Dual Probe Wireless Remote Thermometer 1. Heat the Big Green Egg to a temperature of 180 °C without the grid. Cut the leaves off the celery root and set aside around 20 leaves. Place the celery root on the glowing charcoal and cook for 2 hours and then clean off the charred skin. Turn regularly while cooking. Blanch the celery root leaves for a few seconds in lightly salted water. Drain and re-cool with iced water. Set aside to drain on kitchen paper. Remove the celery root from the EGG and set aside to cool. 2. Place the Cast Iron Grid in the EGG and bring it back to the correct temperature. Spread the deboned wild boar out on a clean work surface. Halve the bunch of garlic and rub the meat in with this. Sprinkle with salt & pepper, bind up the meat using butcher’s twine and grill evenly until brown.

and mushrooms. Position the halved rings of celery root next to this, dribble sauce over the top and season to taste with ground pepper.

Enjoy!

Tasty seasonal vegetables Vegetables are healthy, unprocessed products the availability of which is tied to the seasons. There is always a huge, constantly changing, variety of seasonal vegetables on sale. Autumn and winter bring us delicious ingredients such as pumpkin, mushrooms, (stewing) pears, chard, purslane and various cabbages and root vegetables. All of which constitute the basis for fabulous dishes from the Big Green Egg. Chard rolls with a roast beetroot salsa

Roasted pumpkin with walnut and Gruyère

Serves 4

Serves 4 • 500 g unpeeled beetroot (not too big) • 25 ml balsamic vinegar • 1 dl olive oil • 500 g coloured chard

• 1 organic pumpkin (1 kg) • olive oil • 4 sprigs of thyme • 100 g walnuts • 200 g Gruyère, grated

Required utensils: • Grill Tong • Round Grill Wok

Required utensil: • convEGGtor 1. Heat the Big Green Egg with the convEGGtor and grid in place to 200 °C. In the meantime, wash the pumpkin and coat it with olive oil. Place the pumpkin on the grid and cook for approximately 30 minutes with the lid closed. Finely chop the thyme. Coarsely chop the walnuts.

1. Heat the Big Green Egg without a grid to 150 °C. In the meantime, wash the beetroots in cold water, dab dry and wrap in aluminium foil. Nestle the beetroots among the glowing coals using the Grill Tong, close the EGG’s lid and allow to roast for approximately 60 minutes. 2. Check whether the beetroots have softened by pricking them with a meat fork and remove them from the EGG (or leave them in there if they need longer). Carefully remove the foil and allow the beetroots to cool. Peel the beetroots and cut them into chunks.

3. Put the beetroot chunks and the balsamic vinegar in a blender, add a dash of water and blend till smooth. Pour the mixture into a bowl, then stir in olive oil pepper and salt to taste. If need be, the salsa can be prepared in advance then stored in the fridge, removed and allowed to come up to room temperature before use. 4. Place the grid in the Big Green Egg, put the Round Grill Wok on top and heat the EGG to 200 °C. In the meantime wash the chard, cutting off the leaves. Cut the stems into thin strips and set aside 10-12 leaves. Put the strips and

any washing water clinging to them in the wok which you then continue to agitate with the lid closed to limit flaming. Steam for 5-10 minutes, then remove the wok from the EGG. 5. Put the chard leaves you set aside earlier on a work surface and spoon some chard strips onto each one. Tightly roll the leaves up and, if so desired, heat briefly on the EGG’s grid. Serve the rolls with the beetroot salsa.

2. Remove the pumpkin from the EGG, allow to cool slightly, then cut horizontally about a third of the way down. Spoon the seeds from the bottom, but ensure that this part otherwise remains intact. Peel the top of the pumpkin. Cut the flesh into large chunks and mix with the thyme, half the walnuts and half the Gruyère. Season the mixture with pepper and salt then spoon into the hollowed out pumpkin. Sprinkle the remaining walnuts and Gruyère on top. 3. Place the stuffed pumpkin on the EGG’s grid, close the lid and heat for approximately 30 minutes.

Enjoy!

Stuffed green cabbage with pied de mouton Serves 4 • 1 large, green cabbage • 1 medium carrot • ¼ celeriac • 1 red onion • 2 cloves of garlic • 200 g pied de mouton (hedgehog mushroom) • 1 sprig of thyme • 2 sprigs of rosemary • 1 bunch of parsley

Stewed pears

• 5 slices of brown bread • 2 eggs • 2 dl whole milk • 2 tbsp. vegetable oil Required utensil: • convEGGtor

Serves 4 • 8 Gieser Wildeman pears • 1 bottle of red wine • 200 g sugar • 10 allspice berries • 20 black pepper peppercorns • 1 orange Required utensil: • Cast Iron Dutch oven 1. Heat the Big Green Egg with the standard grid in place to 200 °C. In the meantime, peel the pears. 2. Pour the wine into the Cast Iron Dutch Oven, add the sugar and the spices then close the lid and allow to come to the boil on the EGG. Whilst this

Fried red cabbage with sultanas Serves 4 • 100 g sultanas • 200 ml Riesling • 200 ml balsamic vinegar (not too old) • 100 g soft brown sugar • 1 small red cabbage • sunflower oil Required utensil: • Cast Iron Griddle Half Moon

1. Heat the Big Green Egg with the convEGGtor and the grid to 160 °C. In the meantime, carefully fold the cabbage’s outer leaves outward and cut out the entire core. Cut the core into thin slices and keep the outside intact. Peel the carrot and the celeriac, then cut into small cubes. Peel and finely chop the onion and garlic. Brush clean the pied de mouton. Strip the leaves from the thyme and the needles from one sprig of rosemary and mince these together with the parsley. 2. Beat the eggs, then stir in the milk. Cut the bread into small pieces then soak in the milk mixture. In the meantime, heat one tablespoon of oil in a large pan on the stove and fry the finely chopped vegetables. Heat the remaining oil in another pan until hot then fry the pied de mouton. Add the mushrooms, the soaked bread and the finely chopped herbs to the vegetables then season with salt and pepper. 3. Thoroughly combine the vegetable mix and fill the outside of the cabbage that you reserved earlier with it. Close the cabbage’s leaves so it once again takes on its original shape pinning it shut with the remaining sprig of rosemary. Place the stuffed cabbage on the grid, close the lid and allow to cook for approximately 45 minutes.

happens, wash the orange, then remove the orange layer of peel with a peeler. Then completely peel the orange and separate the segments. 3. Once the wine mixture is boiling add the orange segments and the pears. Reduce the temperature to 130 °C, close the EGG’s lid and allow to simmer gently for approximately 90 minutes. 4. Remove the Cast Iron Dutch Oven from the EGG and allow to stand for 24 hours with the lid on to intensify the pears’ colour. 5. Remove the pears from the liquid. Pour the latter through a sieve into a pan then reduce somewhat on the EGG or on the stove until it becomes slightly more syrupy. Finally warm up the pears in this liquid.

1. Put the sultanas in a bowl and pour on the Riesling. Allow to soak for 24 hours. Heat the balsamic vinegar in pan on the stove and dissolve the sugar in it. Remove the cabbage’s outer leaves and chop the rest into thin segments. Cut through the core of each segment to ensure they stay intact. Place the cabbage in an ovenproof dish and pour the warm vinegar mixture over it. Allow to marinate in the fridge for 24 hours. 2. Heat the Big Green Egg with the standard grid and the Cast Iron Griddle Half Moon (smooth side up) to 180 °C.

Remove the cabbage from the marinade and partially drip dry. Brush the Cast Iron Griddle Half Moon with some sunflower oil and fry the segments of cabbage on both sides. Pour a spoonful of marinade on each on; this will almost instantly caramelise. 3. Remove the cabbage from the griddle and place it on a nice dish. Wipe the remaining marinade off the Cast Iron Griddle Half Moon to prevent it burning). Sprinkle with the soaked sultanas and serve immediately. Read more on page 17

Handy Big Green EGG accessories Not only does the Big Green Egg differentiate itself on the basis of the possibilities and superb quality of food offered by the EGGs themselves, but the broad range of handy accessories is equally unique. A range of more than 130 different accessories is currently available. In addition to several basic tools, the range includes numerous handy accessories, vastly expanding the world of culinary possibilities offered by the Big Green Egg. The selection of accessories outlined below should give you a general impression of the quality and functional aspects of the extensive range.

Premium Organic Lump Charcoal Using good charcoal is extremely important to achieve and maintain just the right temperature, lending added flavour when preparing ingredients and dishes alike. Big Green Egg charcoal consists of a perfect blend of oak and hickory! The large chunks of charcoal burn for ages and produce very little ash.

Charcoal Starters Depending on the size of your EGG, you only need two to three starter blocks to fire up the charcoal in the Big Green Egg. These natural starter blocks do not contain any chemicals and they do not give off an unpleasant smell or taste.

Cast Iron Griddle Half Moon This particularly functional cast iron griddle is multifunctional, boasting both a ridged and a smooth side. The smooth side is ideal for frying crêpes, blinis or eggs, while the ridged side is perfect for making toasted sandwiches or grilling delicate fish fillets. Because the Cast Iron Griddle Half Moon only covers half the grid, you can grill other ingredients at the same time.

convEGGtor, our new name for the Plate Setter The ceramic convEGGtor works as a heat shield, protecting the food from coming into direct contact with the heat source. In effect, the indirect heat creates a brick-oven effect. This provides an ideal method of preparation for all oven dishes, cooking delicate ingredients, low-temperature cooking and for use in combination with Cast Iron Dutch Oven. The convEGGtor can be combined with the Flat Baking Stone for baking the most delicious bread and pizzas with an authentic crispy base.

Cast Iron Grid The Cast Iron Grid not only guarantees that characteristic grilled flavour, but gives your ingredients – including vegetables, meat and poultry – a nice diamond-shaped pattern too.

Enjoy!

Handmade Royal Mahogany Tables

Continued from page 15

Wintery vegetable kebabs with purslane pesto

The Big Green Egg stands for the highest quality. However, this quality is not only shown in the various models of ceramic cooker but also in the wide range of accessories and ways of extending your workspace. Here too, Big Green Egg is a trendsetter – both in terms of product range, and our ambition to have these made from high-quality, sustainable materials, so that they’re worthy of the Big Green Egg name. Aspects such as ease of use and beautiful appearance are central to the way these products are designed and produced. The new hardwood work tables, which are new to our range, more than satisfy these criteria. They are beautiful, practical and sustainable!

Serves 4 • 1 medium carrot • ½ celeriac • ½ swede • 20 large Brussels sprouts • 100 g purslane • 1 clove of garlic • 25 g pumpkin seeds • olive oil Required utensil: • Cast Iron Grid

1. Heat the Big Green Egg with the Cast Iron Grid in place to 200 °C. Soak 8 wooden skewers in water. Peel the carrot, celeriac and swede. Cut the carrot into slices well over 1 cm thick and cut the celeriac and swede into 3 x 3 cm cubes. Clean the Brussels sprouts and wash all the vegetables. 2. Then place every vegetable on its own piece of aluminium foil including the water clinging to them. Sprinkle with olive oil, pepper and salt and carefully mix. Carefully fold shut the

Sauerkraut with apple and roast potato Serves 4 • 4 large potatoes • 1 kg sauerkraut • 3 large Golden rennet apples • 2 white onions • 4 cloves of garlic • 2 cinnamon sticks • 20 black peppercorns • 20 coriander seeds • 1 l organic apple juice • Sunflower oil

aluminium, place the packages on the grid and allow to cook for approximately 15 minutes. Use a skewer to check whether they are done. Remove the packages from the EGG, allow the vegetables to cool slightly and then alternate them on the soaked skewers. 3. In the meantime, cut the bottom of the purslane stalks off and wash the leaves. Gently dab dry using a clean tea towel. Reserve a couple of leaves for the garnish and put the rest in a blender. Peel the garlic and add this and

Required utensils: • Cast Iron Grid • Cast Iron Dutch oven 1. Heat the Big Green Egg with the Cast Iron Grid in place to 180 °C. Place the potatoes on the grid and roast them for 45 minutes. In the meantime, wash the sauerkraut then squeeze out the liquid. Wash the Golden rennets. Peel the onion and the garlic. Cut the onion into thin rings and mince the garlic. 2. Remove the potatoes from the grid. Place the Cast Iron Dutch Oven on the grid, heat a dash of oil in it then fry the onion and garlic. Add the spices and sauerkraut, and mix well. Pour the apple juice into the Cast Iron Dutch Oven and bring to the boil. Put the lid on the Cast Iron Dutch Oven and close the EGG’s lid. Reduce the

the pumpkin seeds to the purslane. Blend till smooth at the same time pouring in enough oil to give the pesto the desired consistency. Season with pepper and salt. 4. Grill the vegetable kebabs on the EGG. Distribute them across the plates spooning the purslane pesto onto and around them. If so desired, serve with stewed pears as the flavours combine stupendously well!

temperature to approximately 150 °C and allow the sauerkraut to simmer gently for 45 minutes. 3. Towards the end of the cooking time, grate two of the Golden rennets and mix these through the sauerkraut. Leave the lid off the Cast Iron Dutch Oven and close the EGG’s lid so the liquid in the pan reduces. 4. Remove the Cast Iron Dutch Oven from the EGG when almost all the liquid has evaporated then raise the temperature to 180 °C. Slice the remaining two Golden rennets. Place them on the grid together with the roast potatoes and grill the apple slices on either side while the potatoes warm up. Distribute the sauerkraut across the plates and accompany with a roast potato and a grilled slice of apple.

These custom hardwood tables have been made for Big Green Egg in Central America by a firm of craftsmen that specialises in producing indoor and outdoor furniture and related articles. It’s a company with a story behind it, which was more or less created out of love for the land, nature and design. Twenty years ago, Clemente Poncon, a French agronomist, lost his heart to Nicaragua. He devoted himself to preserving the tropical rainforest because he saw so much of it being felled at the expense of its size and biodiversity. The agronomist had a vision. He founded a furniture manu facturing company and planted new trees, increasing the biodiversity and volume of the forest. He also influenced the industry by setting a positive example that has now endured for twenty years. Poncon was far ahead of his time and by using Forest Stewardship Council certified wood, the company soon acquired the Rainforest Alliance seal of approval. In order to carry this seal of approval, strict requirements have to be fulfilled regarding the environment, reforestation, waste management, water protection and working conditions. The company plants, maintains, fells and replants trees in the forest that they manage. The wood is sawn, seasoned and finally transformed into beautiful products in their own facility by the local population. Products such as the Royal Mahogany Tables for Big Green Egg. As the name suggests, these tables are made of FSCcertified Cedro Macho hardwood, also known as Royal Mahogany. The wood comes from a tree that belongs to the mahogany family, from which it derives its hardness, durability, fine grain and warm, red-brown colour. The tables are available in the versions Large (160 x 77 x 85 cm) and XLarge (165 x 93 x 85 cm). Every table is unique because the contours of the tree are left intact. With minimal care, the tables can stand outside throughout the year without any problems. The L and XL models are supplied with a set of metal legs so that the EGG can be safely placed on them.

Enjoy!

Easy meals

Celeriac soup

The Big Green Egg is not only suitable for extensive menus, but also for easy meals. Light your EGG, make your preparations while it heats up and you’ll have a delicious meal on the table in no time. These tasty meals are relatively simple and quick to prepare making them ideal for busy weekday evening meals!

• • • • • • • • •

Spaghetti with mussels

Fish burger

Serves 4

• • • • • • • • • • • • •

• • • • • • • • • • • • • • •

2 kg mussels 1 yellow bell pepper ½ red chili pepper 100 g celeriac 4 tomatoes 2 shallots 2 cloves of garlic ½ a leek 2 spring onions 1 stalk of celery 2 sprigs of celery leaves 200 g spaghetti olive oil

Required utensils: • Cast Iron Grid • Cast Iron Dutch Oven 1. Heat the Big Green Egg with the Cast Iron Grid in place to 180 °C. In the meantime, cook the spaghetti according to the instructions on the pack in lightly salted water with a drop of olive oil until al dente. Drain, then rinse in a colander under the cold tap. In the meantime, check the mussels for broken or open shells, then rinse clean the whole ones in cold water with some salt. 2. Remove the stalk and the seeds from the bell pepper and chili pepper, then cut the bell pepper into small cubes and the chili pepper into thin rings. Peel the celeriac and cut it and the tomatoes into small cubes. Peel the shallots and garlic, finely chop the shallots and mince the garlic. Wash the leek, the spring onions, celery and celery leaves. Finely chop the celery stalk and the leek. Cut the spring onions into thin rings and mince the celery leaves. 3. Heat a liberal dash of olive oil in the Cast Iron Dutch Oven on the EGG’s grid. Briefly fry the bell pepper, the chili pepper, the celeriac, the shallots, the garlic, leek and celery then add the mussels and the cubed tomatoes. Mix well, then close the EGG’s lid and allow to cook for approx. 3 minutes. 4. Check whether the mussels have opened and mix the spaghetti through the mussel mix. Close the lid and heat for 2 minutes. 5. Distribute the mussels and spaghetti across the plates and sprinkle with celery leaf and spring onion.

250 g whitefish 250 g salmon ¼ red chili pepper 3 gherkins 15 silver onions 40 g capers 2 sprigs of parsley 2 egg yolks 10 g grated ginger breadcrumbs 2 eggs 150 g mayonnaise 4 leaves of lettuce olive oil 4 hamburger buns

Serves 4 1 celeriac 7 dl chicken stock 5 dl cream 2 eggs 2 slices of ham 2 sprigs of celery leaf 1 approx. 10 cm piece of French bread 100 g young, hard goat’s cheese sunflower oil

Required utensils: • Cast Iron Grid • Cast Iron Dutch Oven • Cast Iron Griddle Half Moon 1. Heat the Big Green Egg with the Cast Iron Grid in place to a temperature of 180 °C. In the meantime, peel and wash the celeriac, cutting it into 1 cm thick slices. 2. Grill the celeriac slices on both sides. Put the Cast Iron Dutch Oven on the EGG’s grid and place the grilled celeriac in it. Pour on the stock

and the cream, then close the lid. Reduce the temperature to 140 °C and simmer gently for 15 minutes. 3. In the meantime, hard boil the eggs, then plunge them into cold water and subsequently peel them. Cut the ham into strips. Wash the celery leaf, dab dry, then mince the leaves. Cut 4 even, lengthways slices from the French bread. Slices the goat’s cheese and put the latter on the slices of bread. 4. Remove the Cast Iron Dutch Oven from the EGG and place the Cast Iron Griddle Half Moon (smooth side up) on the grid, then close the lid. Use a hand blender to create a creamy consistency and season with pepper and salt. Brush some sunflower oil onto the hot Cast Iron Griddle Half Moon then place the slices of French bread with goat’s cheese on it. Close the lid and bake until golden brown in approximately 1 minute. 5. Distribute the ham and eggs across 4 soup plates, pour in the soup and serve with the goat’s cheese crostini.

Required utensils: • Cast Iron Grid • Cast Iron Griddle Half Moon 1. Heat the Big Green Egg with the Cast Iron Grid and the Cast Iron Griddle Half Moon (smooth side up) in place to 180 °C. In the meantime, finely chop the whitefish and salmon. Remove the stalk and deseed the chili pepper, then finely chop. Chop the gherkins, silver onions, capers and parsley and mix a third through the whitefish, chili pepper, egg yolks, ginger, add pepper and salt to taste, then add enough breadcrumbs to shape nice burgers. Shape four burgers and allow them to stiffen up for 10 minutes in the fridge. 2. In the meantime, hard boil the eggs, then plunge them into cold water so they are easier to peel. Then chop them up. Mix them with the mayonnaise and the remaining gherkin mixture and season with pepper and salt. Wash the salad, then dab dry. 3. Brush the Cast Iron Griddle Half Moon with some olive oil and fry the fish burgers for approximately 2 minutes on either side. Close the EGG’s lid ‘between sides’. Halve the buns then briefly grill the cut face. 4. Put a fish burger on every bun with the special mayonnaise and a lettuce leaf.

Beef Stroganoff Serves 4 • • • • • • • • • • • • • • • • • • • • • •

4 potatoes sunflower oil for deep-fat frying and frying 400 g steak 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 2 onions 250 g mushrooms 2 gherkins 3 cloves of fresh garlic 2 sprigs of thyme 1 sprig of rosemary ½ tbsp paprika powder 2 tbsp tomato puree 1 dl cognac 1 dl vodka 2 dl chicken stock 3 dl cream curry powder 100 g silver onions Tabasco potato starch

Required utensils: • Cast Iron Grid • Cast Iron Dutch Oven 1. Heat the Big Green Egg with the Cast Iron Grid in place to 200 °C. Heat the oil in a deep-fat fryer to 140 °C. In the meantime, thoroughly wash the potatoes, chop them into chunks then rinse them under the cold tap. Dab dry with a clean tea towel then deep-fat fry them for approximately 5 minutes in the hot oil. Allow to drip dry on kitchen roll. 2. Cut the steak into strips. Remove the stalk and the seeds from the bell peppers and chop coarsely approx. 1 ½ cm in wide. Peel the onions, halve then slice. Brush and halve the mushrooms and slice the gherkins. Strip the leaves and needles from the thyme and rosemary, then peel the garlic. Mince the herbs and garlic. Mix one clove of garlic through the herbs and set aside the other two. 3. Heat a liberal dash of olive oil in the Cast Iron Dutch Oven on the EGG’s grid and brown

the steak strips on all sides. Add the bell pepper, onions, mushrooms and the garlic you set aside earlier and mix well. Then mix in the paprika powder followed by the tomato puree. Then douse with the cognac and vodka (be careful of any possible flames), allow to simmer for a few minutes, then add the stock and the cream. Close the EGG’s lid, reduce the temperature to 140 °C and allow to cook gently for 25 minutes. 4. Remove the Cast Iron Dutch Oven from the EGG, place it on a heat-proof surface on the table and put the lid on the pan so the contents stay warm. Heat a dash of sunflower oil in a frying pan on the stove and fry the potato slices until golden brown, then season with salt and pepper, curry powder and the herb mix. Mix the gherkin and silver onions through the stroganoff and then season to taste with pepper, salt and Tabasco. Check the thickness of the stroganoff and, if necessary, mix and add potato starch and water as a thickening agent.

Enjoy!

New: Big Green Egg Premium Toolset Cutting vegetables, meat or bread, filleting a fish and checking for bones, cutting beautiful slices of smoked salmon and placing, turning and picking up ingredients. These are all activities performed during cooking sessions on the Big Green Egg. Every single one demands a particular tool. All these essential tools have been brought together in the new, very comprehensive, high-quality Big Green Egg Premium Toolset that consists of an extensive series of knives and related utensils. The stainless steel the knife blades are made of has a high carbon content which means they score 56 on the Rockwell hardness scale. The higher the hardness, the longer the knife stays sharp and the lower the risk of mishaps. The knives stay sharp for a very long time particularly when used in conjunction with a – preferably diamond – honing steel.

Incidentally, always maintain a 20 - 30 degree angle when honing the knives to ensure good results. The knives and the spatula are equipped with hygienic polypropylene handles in line with HACCP professional hygiene standards.

Hopefully you enjoyed this edition of Enjoy! that had Autumn and Winter as its theme for the stories and recipes. The next Enjoy! will contain a selection of recipes perfectly attuned to Spring and Summer. That’s how we keep you inspired year round…

The 11-part Big Green Egg Premium Toolset costs € 395 (recommended retail price) and consists of pincers, a salmon knife, a fish filleting/boning knife, a paring knife, a bread knife, a cook's knife, a meat knife, XL tweezers, grill tongs and an angled slice. The tools can be stored in a sturdy, closable pouch with a handle that is emblazoned with an embroidered Big Green Egg. This makes the set easy to put away and take with you. The knives and related accessories are dish washer proof.

Seasonal menus Taste Spring & Summer

THE BIG GREEN EGG BOOK

The official Big Green Egg Book was launched at the end of last year. This amazing lexicon, with a foreword from top Dutch chef Jonnie Boer of three-star restaurant De Librije in Zwolle, was a huge success. All the cooking

techniques you can utilise on a Big Green Egg such as baking, roasting, stewing, grilling, smoking and slow cooking receive ample attention and are clearly, extensively described, step by step. The many basic preparations and the slightly more challenging recipes by our ambassadors make the book a valuable source of inspiration for anyone who has a Big Green Egg or wants one. As you are accustomed to, only the finest ingredients are used which, thanks to the use of the Big Green Egg, gain a subtle, unmistakeable flavour nuance. The results? They have been recorded in The Big Green Egg Book in beautiful, mouth-watering photographs. The Big Green Egg Book contains a wealth of information and recipes. The 192-page book measures 24 x 28 cm and is bound in

Next time in Enjoy!

a stylish hardcover. Alongside the book’s existing Dutch edition, English and German editions are expected to be launched in mid-2015.

The chef’s backyard Icelandic specialities Multifaceted! Flammkuchen Enjoy Switzerland From traditional to trendy En route For the picnic hamper

The Big Green Egg Book costs € 57 (recommended retail price) and is available from, among other outlets, the Big Green Egg dealers.

Sustainable Delectable seasonal fish The next Enjoy! will be available from your Big Green Egg dealer in mid-April 2015.

Monthly inspiration To continue to inspire you, Big Green Egg sends out a newsletter 12 times a year called ‘Menu of the month’ that features delicious, three-course menus and recipe variations on the basis of specific products. The recipes are specially developed and the wonderful photographs and instructions clearly indicate how to create them on your EGG. The start of every new season focuses on a particular basic ingredient. Alongside background information about the latter, Ralph de Kok, Dutch

BBQ Champion 2010, owner of the Barbecue Paleis and EGG specialist demonstrates a number of preparations using a variety of cooking techniques. Each of which lends the ingredient featured a slightly different nuance in flavour that can lead to surprising results. SVH Master Chef Michel Lambermon and Executive Chef Arjen Rector are responsible for the threecourse menus featured in the other monthly editions. Their company ‘To Amuse’ provides Big Green Egg workshops among other things.

Would you like to automatically receive the ‘Menu of the month’ in your inbox? If so, register at biggreenegg.eu

Menu of the month book Are you familiar with the Big Green Egg ‘Menu of the month’, the inspiring newsletter we send to our members 12 times a year? ‘Enjoy the menu of the month all year long No. 1’ compiles these menus. The cookbook contains twelve highly varied monthly menus written by Ralph de Kok, Michel Lambermon and

Arjen Rector. They contain a fabulous selection of seasonal ingredients and are described activity by activity. After all, in order to prepare an entire menu on the Big Green Egg it is sometimes necessary to first make preparations for/prepare the main course before working on the starter. The fabulous images of the dishes being prepared and the end results as well as the recipes which are written out step by step clearly indicate how you can prepare these entire menus on your EGG. Furthermore, a wine recommendation is provided for every dish ensuring the correct wine-food combinations. We have included a bonus pizza special which features a test of the EGG in Naples, the pizza’s spiritual home, by master pizza maker Angelo Caprio. All the recipes included in the monthly menus are also written out individually so you can

make them on their own. Thanks to this book and the well over 40 recipes it contains you will, in future, effortlessly serve three-course menus from your Big Green Egg!

The 208 page book costs € 24.95 (recom mended retail price) and is available in both Dutch and English from Big Green Egg dealers.