Easter Roasts: THE ULTIMATE RECIPE COLLECTION
2022
Easter is a time for eggs – but it’s also a time for EGGs. Traditionally, at the heart of the British Easter experience is a roast dinner. Roasting is one of the seven cooking modes that make the Big Green Egg such an incredibly versatile tool. To show you its potential, we’re sharing a collection of recipes designed to elevate the Easter roast. These could be cooked in your oven, but you’d miss out on the extra dimension that comes from roasting over quality charcoal, the way the EGG’s ceramic Dome locks in flavour, and the sheer pleasure that comes from gathering outdoors on a sunny spring day. (We can guarantee two of those things; the final one is out of our hands.)
CLASSIC ROASTS Ultimate Roast Chicken p7 Pork Belly with Membrillo Alioli p8 Slow-Cooked Lamb Shoulder p10 Forerib of Beef p12 Classic sides Roast Potatoes p14 Roasted Gravy p15 Giant Yorkshire Pudding p16 Cauliflower Cheese p17 Braised Red Cabbage p18 Burnt Apple Sauce p18 Suet Pudding p19
SHOWSTOPPING ROASTS Crown Roast Lamb p21 Beef Wellington p22 Dover Sole En Papillote with Crayfish and Caper Butter p26 Roasted Butternut Squash p28 Showstopping sides Berrichonne Potatoes p30 Tenderstem Broccoli with Flaked Almonds and Anchovies p31 Stuffed and Roasted Onions p32 Salt-Baked Carrots with Cumin p33
CREATIVE ROASTS Berber-Spiced Loin of Pork with Black Garlic and Burnt Lime p35 Sichuan Smoked Leg of Lamb p36 Jerk-Brined Chicken p38 Creative sides Charred Sweet Potato with Miso and Five Spice p40 Chinese Greens with Ginger, Sesame and Soy p42 Fried Plantain with Pimento Salt p43
EASTER DESSERTS Hot Cross Bun Bread and Butter Pudding p45 Ginger Sponge with Rhubarb p46
ROASTING GUIDES How to Load & Light p49 How to Set Up for Roasting p50 Cook to Temperature, Not Time p51
ESSENTIAL EQUIPMENT Roasting Accessories p52
CLASSIC ROASTS The roast in its most essential form. No embellishments, no twists. A true national treasure, not just for Easter Sunday but for every Sunday
ULTIMATE ROAST CHICKEN RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Indirect · Recommended charcoal: Canadian Maple ·E GG target temperature: 180˚C-200˚C · Cooking time: 1 hour 10 minutes, or until you reach an internal temperature of 72˚C for the legs or 63˚C for the breasts
INGREDIENTS
· 1-5kg free range chicken · Rapeseed oil · Sea salt · Black pepper
Overview
This family favourite is a great example of how the EGG breathes magic into even the humblest of meals. A simple chicken with salt and rapeseed oil may not sound like much, but with a whisper of charcoal and an all-over crisp skin, it becomes something truly memorable. That’s why this is the ultimate roast chicken.
Method
Set up your EGG for indirect cooking with the ConvEGGtor in the legs up position and a Stainless Steel Grid on top. We like to use a Stainless Steel Vertical Chicken Roaster, with a Drip Pan underneath to catch all the juices, but a Stainless Steel Grid will do the job just fine. Pat the skin dry, then coat the chicken in rapeseed oil. Season liberally with flakey sea salt. You can add a prepared herb mix straight onto the skin, or if you’re feeling adventurous, make your own herby butter (think thyme, rosemary, garlic and parsley) and stuff it under the skin. Bring the EGG up to 180˚C. Place your chicken in the EGG and shut the lid. For an average sized chicken, the cook time is about an hour. You are looking for an internal temperature of 72°C for the legs and 63˚C for the breast. Remove the chicken from the EGG, cover and rest for 10 minutes. Carve while wondering at the crispy skin and amazing juiciness! 7
PORK BELLY WITH MEMBRILLO ALIOLI RECIPE ESSENTIALS
SERVES: 6-8 PEOPLE ·E GG set up: Indirect with ConvEGGtor in legs up position with the Stainless Steel Grid on top ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 130150°C, then 180-200°C ·C ooking time: 1½–2 hours, until the internal temperature of the meat reaches about 60-65°C
INGREDIENTS
FOR THE PORK · 1.5kg piece of pork belly or collar, skin scored with a sharp knife FOR THE MEMBRILLO ALIOLI · 1 plump clove of garlic · 250g membrillo (quince paste) · 150ml oil (equal parts extra virgin olive oil and sunflower oil) · Lemon juice, to taste · Salt and freshly ground black pepper
Overview
Pork and smoke are a wonderful combination and one of those classic barbecue flavours. When you bought your EGG, a big hunk of pork was no doubt on your list of things to cook first. This recipe works equally well with a boned and rolled pork collar roasting joint. Adding wood chips here is very much a matter of personal taste. It can get a bit much on slow cooks, and if you are using a quality charcoal there is plenty of flavour already. We suggest you master these recipes without wood chips and then experiment once you are confident. That way you will have a base flavour to compare ‘chips vs no chips’, safe in the knowledge you have not made a mistake in the cooking process.
Method
Set up your EGG with the ConvEGGtor in legs up position and the Stainless Steel Grid on top. Season the joint all over with salt and pepper on the flesh side. Place on the grill skin-side up, close the lid and roast for 1½-2 hours, until the internal temperature of the meat reaches about 60-65°C. While the pork is roasting, make the alioli. Peel and crush the garlic with a little salt then add to a blender. Add the membrillo and blend slowly, adding the oil in a thin stream, stopping a few times, until all the oil is emulsified into the membrillo. Add salt, pepper and lemon juice to taste. Increase the temperature of the EGG to 180°C and turn the pork skin-side down to crackle the skin. Check every 2 or 3 minutes, moving it away from any hot spots near the edge if it looks like it might scorch before crackling. Allow to rest for 20 minutes before carving or slicing and serving with the membrillo alioli. Recipe from Cooking on the Big Green Egg by James Whetlor (Quadrille)
Top tip If you’re a stickler for tradition, swap the membrillo alioli for our Burnt Apple Sauce (p.18)
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SLOW-COOKED LAMB SHOULDER RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·C ooking time: 4-5 hours ·R ecommended charcoal: Oak & Hickory ·E GG set up: Indirect ·E GG target temperature: 140°C, then 160°C
INGREDIENTS
· 1 lamb shoulder, bone-in · 2 tbsp rapeseed oil · 5 anchovy fillets · 5 cloves of garlic, cut in half lengthways · 3 tbsp local honey · 1 large bunch of rosemary · Salt and cracked black pepper
Overview
The shoulder is a hardworking muscle that risks being tough unless you take it to 84°C. Take it further still and magic happens – the fats, collagens and sinews will melt down giving you the most tender meat imaginable.
Method
Set up your EGG with the ConvEGGtor in the legs up position. This is an indirect cook, but you’ll also be using the Cast Iron Grid. The target temperature for your EGG is 140°C. Place your anchovies and rapeseed oil into a pestle and mortar with a pinch of sea salt. Work this into a paste. Make 10-14 deep incisions in your lamb. Rub the entire shoulder with rapeseed oil then your anchovy paste. Insert pieces of garlic and sprigs of rosemary into the incisions. Drizzle the shoulder with honey and season with cracked black pepper. You can prepare the lamb shoulder up to this point the night before to help the marinade. Remove from the fridge two hours before your cook. Once your EGG is up to temperature, place the shoulder directly onto the grid and cook until it reaches an internal temperature of 84˚C. This should take around 4-5 hours. Open up your EGG and turn over the lamb shoulder to caramelise. You can do this by turning the EGG up to 160°C, and waiting until the shoulder reaches a core temperature of 90˚C. Make sure you keep an eye on the internal temperature, as you don’t want it to overcook. Take your lamb off the EGG and cover with tin foil. Leave to rest for 45 minutes. To serve, carve or just pull apart!
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FORERIB OF BEEF RECIPE ESSENTIALS
SERVES: 6-8 PEOPLE ·E GG set up: Indirect then direct · Recommended charcoal: Eucalyptus ·E GG target temperature: 120°C then 250°C ·C ooking time: 3-4 hours or until you reach an internal temperature of 55-60˚C (medium-rare), 60-65˚C (medium), or 65-70˚C (medium-well)
INGREDIENTS
· 4-bone rib of dry-aged beef, French trimmed by your butcher · 25ml rapeseed oil · Salt and freshly ground pepper
Overview
If you’re after an impressive roast dinner centrepiece, look no further. Cooking it on the bone using the reverse sear method then giving it plenty of time to rest will ensure perfect ‘doneness’ all the way through, crisp, charred fat and incredible flavour.
Method
Set up your EGG for indirect cooking, with the ConvEGGtor legs up and the Stainless Steel Grid on top. Your target temperature is 120˚C. If you own an EGGspander, set it up without the top shelf. Remove the beef from the fridge a minimum of 2 hours before cooking to allow it to reach room temperature. Rub the meat with rapeseed oil and season heavily all over with salt. When you’re done, place it in the EGG. Roast for 3-4 hours, or until the internal temperature reaches 58˚C. Remove the joint from the EGG, wrap in foil and leave to stand. Remove the ConvEGGtor and replace it with your Cast Iron Searing Grid. Raise the EGG temperature to 250˚C. Put the joint back on the EGG, and sear each side for some trademark char lines. This should only take a few minutes. As a guide, for medium-rare cook to 55-60˚C, medium cook to 60-65˚C, or medium-well cook to 65-70˚C. Remove the beef, season with freshly ground black pepper and rest in a warm place for at least 45 minutes. The ideal resting temperature is 5860˚C. Carve the beef off the bone and make sure to give each person a thick slice. It’s easier to portion and looks pretty impressive. Serve with your favourite roast dinner trimmings.
Top tip You’ll want a joint with a good covering of fat and marbling throughout.
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CLASSIC SIDES ROAST POTATOES RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Eucalyptus ·E GG target temperature: 180˚C ·C ooking time: 40 minutes
INGREDIENTS
· 10 medium King Edward potatoes · 100g lard · 100g duck fat · 4 cloves of garlic, crushed with skins on · 4 sprigs of rosemary
Overview
If you’ve struggled to consistently achieve crispy, golden roasties, fear not. This recipe is foolproof. To get the right balance of crunch, colour and flavour, we use two kinds of fat and slice our potatoes lengthways to give them the biggest possible surface area.
Method
Set your EGG up indirect cooking with the ConvEGGtor in place. Bring the temperature up to 180˚C. Parboil your potatoes for 3 minutes. Drain well and leave in a colander to steam. Put your fats in a Drip Pan in the EGG to heat up. Once the fats are smoking, carefully remove the pan from the EGG to a table. Add the garlic cloves, rosemary and potatoes, and turn in the oil to ensure they’re all covered. Sprinkle with a liberal amount of salt. Place the pan back into the EGG on the Stainless Steel Grid and cook for 20-25 minutes until the bottom side is crisping up. Remove, turn, place back in and repeat, until golden all over.
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ROASTED GRAVY RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Direct and indirect · Recommended charcoal: Eucalyptus · EGG target temperature: Whatever temperature your meat needs, then 250˚C ·C ooking time: However long it takes your meat to cook, plus 10 minutes
INGREDIENTS
· 1 carrot, roughly diced · 1 onion, roughly diced · 2 sticks of celery, roughly diced · 1 bouquet garni · ½ bottle of red wine · 1 litre beef stock · 1 tbsp tomato puree · Salt and freshly ground black pepper
Overview
Any good gravy base relies on the beautiful roasting juices your meat’s been cooked in. Roast Sirloin of Beef is our go-to here as it gives you a gravy that’s somehow both delicate and bold. That said, the same method would work perfectly well with any other roast meats, such as lamb, pork or chicken. Where appropriate, simply swap the beef stock for lamb or chicken stock, and the red wine for white wine.
Method
Get your EGG to the required temperature for whatever meat you’re roasting. You should set up for indirect cooking. Add a mirepoix of carrots, celery and onions to your Drip Pan, together with a bouquet garni and enough water to cover. Place your roasting joint on top and get cooking. After 1 hour, pour in your beef stock and wine. Top up occasionally with water if your liquid is reducing too much. When your meat’s done cooking, take it out and rest it over the Drip Pan on a Roasting Rack. Once it’s time to carve, strain your Drip Pan into a saucepan or Dutch Oven, forcing as much through a sieve as you can. Bring the temperature up to 250˚C. Reduce your stock by a third. If you want, you can thicken with cornflour. Adjust the seasoning at the end and taste, taste, taste. You can always add, but you can’t take away. Remember that the further you reduce the stock the more the flavour intensifies. 15
GIANT YORKSHIRE PUDDING RECIPE ESSENTIALS
SERVES: 4-6 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Oak & Hickory ·E GG target temperature: 180˚C ·C ooking time: 25 minutes, plus 3 hours resting
INGREDIENTS
· 100g plain flour · 2 tbsp cold water · ¼ tsp of salt · 3 large free-range eggs · 225ml milk · 30g lard
Overview
This giant Yorkshire pudding is a total showstopper; the Sunday Roast pièce de résistance.
Method
The target temperature for your EGG is 180˚C. Set up for indirect cooking. Whisk all the ingredients (except the lard) together in a bowl, being mindful not to over mix. Little lumps are totally fine. Place the batter in the fridge and leave to rest for at least 3 hours. You can do this first thing in the morning.
Top tip The secret to a great Yorkshire pudding is making the mix well inadvance. Giving it time to rest allows the gluten to relax and makes for a lighter, crispier result.
Take a suitable non-stick tray (we use a small enamelled Dutch Oven lid), add the lard and put it into your EGG to heat up. Once the lard is hot and smoking, it’s time to add the mixture. Open your EGG and fill the dish halfway up. Close the EGG. Don’t open it again for at least 10 minutes. This is important, as it’ll need to rise and firm up during this initial cooking period. If you open up, it could deflate. Once your 10 minutes are up, you can check the Yorkshire Pudding every 10-15 minutes to confirm that it’s rising. Cook until the sides are golden and well risen.
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CAULIFLOWER CHEESE RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Oak & Hickory ·E GG target temperature: 180˚C · Cooking time: 45 minutes
INGREDIENTS
· 1 whole cauliflower, cut into large florets · 710ml full-fat milk · 30ml white wine · 25g butter · 25g flour · 500g mature cheddar, grated · 250g stilton, crumbled · 25g panko breadcrumbs · 1 tsp English mustard
Overview
If you’re here for a pale, pasty, school dinner throwback, you’re in the wrong place. Our take on cauliflower cheese is rich and creamy, with bite, depth and two British cheeses for an extra layer of gooey deliciousness.
Method
Bring your EGG to 180˚C and set up for indirect cooking. Blanch your cauliflower in the milk until just cooked and drain. Keep the milk for later. Make a classic roux in a saucepan: combine the butter and flour and cook until the mixture is thickened and blonde. Add the white wine and stir until fully combined and the mixture starts to thicken again. Now gradually add the poaching milk from the cauliflower, bringing to the boil each time you add more. Once the sauce is thick and smooth, add the cheddar and mustard. Stir on a simmer until combined. Tip the cauliflower into an EGG-proof dish. Cover in the cheese sauce. Sprinkle with stilton and breadcrumbs then place into your EGG for 25-30 minutes, after which it should be bubbling and golden.
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BRAISED RED CABBAGE RECIPE ESSENTIALS
SERVES: 8 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 160°C ·C ooking time: 3 hours
INGREDIENTS
· 1 red cabbage, shredded · 2 tbsp cranberry sauce · 2 cinnamon sticks · 3 star anise · 5 cloves · 1 litre orange juice · 3 tbsp cider vinegar · 3 tbsp brown sugar
BURNT APPLE SAUCE RECIPE ESSENTIALS MAKES: 1 LITRE
· EGG set up: Direct ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 280˚C-300˚C ·C ooking time: 10-15mins
Method
Simply add all the ingredients to a Cast Iron Dutch Oven and leave to simmer gently for several hours until the cabbage is soft but still retains some bite.
INGREDIENTS · 6 Cox apples · A large bunch of thyme · 200g butter · Apple cider vinegar · Salt · 2 tbsp honey
Method
Place a bunch of thyme directly on the coals, then add the apples and close the lid. Return every 5 minutes and rotate the apples until they are charred and softened. This will take around 15 minutes. Place the apples in a blender and puree, adding butter, a little at a time, until all the butter is incorporated and you have a smooth mixture. Season with vinegar, salt and honey to taste. 18
SUET PUDDING RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Indirect with the Stainless Steel Grid ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 180˚C · Cooking time: 30 minutes
INGREDIENTS
· 340g self-raising flour · 2 tsps baking powder · 170g suet · A pinch of salt · A bunch of fresh thyme · 50g melted butter
Overview
Suet pudding is our favourite medium for soaking up all that rich, decadent gravy. With a fluffy-yet-crispy texture and satisfying mouthfeel, suet pudding ties a roast together..
Method
Set your EGG to 180˚C. You’ll be cooking indirect with the Stainless Steel Grid. You’ll also need a greased baking dish; it looks lovely in one of those enamelled tin dishes if you’re going for flair. Sift the self-raising flour into a mixing bowl. Then add your suet, baking powder and salt. Mix together. While mixing, add just enough cold water to bring the mixture into a sticky dough. Cover with a tea towel, and leave it to rise until it has almost doubled. Once you’ve removed your meat for resting, gently add the dough to the greased baking dish. Place this in your EGG for 25 minutes. When the top has crisped up, brush with melted butter and continue to bake until golden brown. Remove and rest for 5 minutes before carving. Serve alongside the roasted joint and use to mop up whatever’s left on the plate. 19
SHOWSTOPPING ROASTS Stunning dishes that show how your EGG’s Roasting mode can work for a sophisticated dinner as well as a lazy Sunday afternoon
CROWN ROAST LAMB RECIPE ESSENTIALS
SERVES: 4-6 PEOPLE ·E GG set up: Indirect with the ConvEGGtor legs up ·R ecommended charcoal: Eucalyptus ·E GG target temperature: 200°C ·C ooking time: Around 40 minutes
INGREDIENTS
· 4 carrots · 4 shallots · 4 parsnips · 1 small cauliflower · 4 cloves of garlic · Rapeseed oil · 1 crown rack of lamb (usually 2 Frenchtrimmed best ends, tied into a crown shape – ask your butcher) · 150ml vegetable stock · 3 courgettes · 3 small leeks · 250g butter · A large bunch of rosemary · Salt and ground black pepper · 20ml honey
Overview
This somewhat retro dish certainly makes an impression. Good enough to be eaten by royalty; almost elegant enough to be worn by them.
Method
Load and light your EGG and set it to cook indirectly at 200°C, with the ConvEGGtor legs up and a Stainless Steel Grid on top. Prepare all your vegetables by peeling and cutting them into even sizes. Place all the vegetables except the courgettes and leeks into a large Cast Iron Skillet, season and drizzle with rapeseed oil. Place into the EGG for 20 minutes. Wrap each of the trimmed bones of your rack with foil to protect them from burning. Remove the skillet from the EGG. Place the crown lamb rack on top of the vegetables, and add the rosemary, courgettes and leeks into the middle. Pour the vegetable stock into the centre. Season well and return to the EGG. Cook until the lamb reaches 48°C (around 30 minutes). Remove, drizzle with honey, then return to the EGG. Once the lamb reaches 58°C (about another 10-15 minutes) remove and allow to rest. Once rested, carve and serve. 21
BEEF WELLINGTON RECIPE ESSENTIALS
SERVES: 6-8 PEOPLE ·E GG set up: Indirect with the ConvEGGtor legs up ·R ecommended charcoal: Eucalyptus ·E GG target temperature: 180°C ·C ooking time: 30 minutes prep, overnight resting, then 35-40 minutes cooking
INGREDIENTS
FOR THE BEEF · 1kg fillet of beef, trimmed and rolled tightly by your butcher. Chill in the fridge for at least 12 hours to help it retain its shape before embarking on the recipe · Sea salt · 2 savoy cabbages · 10 slices of serrano ham · 2 tbsp English mustard · 2 rolls of pre-made allbutter puff pastry · 100g plain flour, for dusting · 5 egg yolks · Fresh thyme FOR THE MUSHROOM DUXELLES · 500g assorted wild mushrooms or chestnut mushrooms, chopped · 3 cloves of garlic, crushed · 25g butter · 2 shallots, diced · 1 bunch of fresh thyme · 150g fresh breadcrumbs
Overview
Beef Wellington – the Duke of roasts. Fillet of beef is coated with wild mushroom duxelles and wrapped in puff pastry, emerging golden on the outside and perfectly pink through the middle. While some recipes call for herbed pancakes, we find that cabbage brings better flavour and texture.
Day 1
Set up your EGG for indirect cooking with the ConvEGGtor in legs-up position. Your target temperature is 180˚C. Alternatively, do this initial prep on your kitchen hob. Fill a Cast Iron Skillet halfway with water and place directly on the ConvEGGtor. Season with salt and bring to a boil. prepare the cabbageblanch the cabbage leaves Remove the stalks from your cabbage leaves and blanch them in the boiling water, four or five at a time. Once softened, remove and immediately place into ice-cold water. Once all the cabbage is blanched, remove the skillet from the EGG, empty the water and give it a wipe. Fit the Stainless Steel Grid on top of the ConvEGGtor and place the Skillet back in. Add the butter, diced shallots and garlic and cook until softened. Now add the chopped mushrooms and sprigs of thyme. Stir well and cook until the moisture from the mushrooms has come out and evaporated, and they begin to caramelise. Remove from the heat, add the breadcrumbs and season well. Leave the mushroom duxelles to cool completely. fry your shallots in butteradd the mushrooms to the shallots and butter Add a Plancha to your EGG. Remove any string from your chilled fillet, rub all over with rapeseed oil and season with salt. Sear all sides of the fillet, so that it gains as much colour as possible. Remove and allow to cool. To build the wellington, overlap two pieces of clingfilm onto a large chopping board. Wring out the cabbage and lay it onto the clingfilm, slightly overlapping, in a double row. On top of this, add a layer of serrano ham, then an even layer of the mushroom duxelles (you may want to use a rolling pin to spread it). Rub your fillet all over with English mustard and place in the centre of your wellington layers. Carefully roll the layers around the fillet. Twist both ends of the clingfilm to make sure you end up with a tightly wrapped sausage shape. Refrigerate overnight.
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Day 2
Lay one sheet of pre-rolled puff pastry on a board, roll it a little thinner, then egg wash all over. Unwrap the wellington and place it at one end of the pastry. Roll the wellington in the pastry, ensuring not to overlap too much. Seal the ends by tucking them in on themselves. Now take a second sheet of puff pastry and lay it on the floured table, dust the surface of the pastry with flour, then roll a lattice cutter along its full length to create a lattice. Egg wash the wellington again and, using two hands, cover with the lattice, trimming and tucking in the sides. Give the wellington one final egg wash, then stud the lattice with thyme leaves. Leave to rest in the fridge for at least 1 hour. Load and light your EGG and get it to 200˚C with the Baking Stone in place. Place the wellington on the stone and cook for 30 minutes. You are looking for an internal temperature of 54˚C so after these 30 minutes, begin checking every 5-10 minutes (the wellington should take between 35 and 40 minutes in total). Once at 54˚C, remove and rest for 30 minutes before carving and serving.
Top tip In the autumn and winter consider swapping the beef fillet for venison loin and adding prunes to the duxelles.
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DOVER SOLE EN PAPILLOTE WITH CRAYFISH AND CAPER BUTTER RECIPE ESSENTIALS
SERVES: 2 PEOPLE ·E GG set up: Indirect and direct ·R ecommended charcoal: Eucalyptus ·E GG target temperature: 200°C ·C ooking time: 20 minutes
INGREDIENTS
· 4 leeks · 2 lemons · 1 fennel bulb · 1 savoy cabbage · ½ small cauliflower · 3 carrots · Fresh dill · 2 dover soles, black skin removed · 400g crayfish tails · 1 jar of capers · 170g butter · 10 tbsp dry white wine (chablis is perfect)
Overview
The EGG is known for its variety of modes – grilling, roasting, dirty cooking, baking, pan cooking and smoking. This recipe adds another mode into the mix: steaming. You could try any number of flavour combinations using the same method. Sea bass with strips of spring onion, ginger and chilli, and a drizzle of soy sauce, would work equally well.
Method
Load and light your EGG and set it to 200°C. If you have an EGGspander System, Add the ConvEGGtor Basket in with a Half Moon Baking Stone bottom left, Half Moon Stainless Steel Grid top left and a Half Moon Cast Iron Searing Grid top right. This will allow you to cook indirectly (on the left) and directly (on the right) at the same time. If not, add the ConvEGGtor to the EGG, legs up, with Stainless Steel Grid on top. Finely slice the fennel, savoy cabbage, cauliflower and carrots. Cut the butter into small pieces then, in a bowl, mix together the crayfish tails, butter and capers. Season well. Lay out a sheet of greaseproof paper and place half of the sliced vegetables in the centre with some dill. Add one of the dover soles on top of the vegetables. Spoon a large amount of the crayfish butter onto the fish. Gather up the sides of the paper and crimp together to form a parcel that will contain the fish, leaving a hole at one end. Add 5 tablespoons of white wine through the hole then completely seal the package. It should look a bit like a Cornish pasty. Repeat the process for the second fish. Rub the leeks with rapeseed oil and salt and place directly on the Cast Iron Searing Grid (or directly on the coals underneath the ConvEGGtor if you don’t have the EGGspander). Halve the lemons and place next to the leeks, face down. Place the fish packages on a tray inside the EGG, on the Stainless Steel Grid side. Cook for 20 minutes, rotating the leeks from time to time. Once the lemon and leeks are charred, place them on the tray alongside the fish parcels. Place the leeks on a serving platter, split over and dress with the burnt lemon. Open the dover sole packages ceremoniously at the table and serve, along with the leeks.
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ROASTED BUTTERNUT SQUASH RECIPE ESSENTIALS
SERVES: 4-6 PEOPLE ·E GG set up: Indirect with the ConvEGGtor legs up ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 200°C ·C ooking time: 1-1½ hours, depending on size
INGREDIENTS
· 1 large butternut squash · 150g cooked red quinoa · 150g cooked white quinoa · 200g feta · 1 tin of black beans, drained and rinsed · A small bunch of parsley, leaves picked and chopped · A small bunch of mint, leaves picked and chopped · Honey · Salt and pepper
Overview
Joints of meat have a habit of stealing the limelight when it comes to Sunday roasts but, as the EGG is the master of elevating humble veg, vegetarian centerpieces should not be overlooked. This stuffed butternut squash brings a similar wow factor and can be carved at the table ceremoniously, much like any other roast.
Method
Load and light your EGG and set it to cook indirectly at 200°C, with the ConvEGGtor legs up and a Stainless Steel Grid on top. Cut the squash in half lengthways and scoop out all the insides, scraping all the way down. Mix the grains, black beans, feta and chopped herbs in a bowl and season well. Stuff both sides of the squash and place them together. Wrap in tin foil and tie together to keep tight. Place on a Roasting Rack in a Drip Pan. Pour the stock into the Drip Pan and place in the EGG to roast for about 1-1½ hours, until the squash softens. Remove the tin foil carefully, drizzle with honey, then return the squash to the EGG uncovered for 15 minutes. Remove, carefully carve (you want it to hold together as much as possible) and serve.
Top tip We’re lucky to have a huge variety of squashes and pumpkins available to us in the UK. When they are in season, try swapping your regular butternut squash with Acorn or Green Hokkaido.
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SHOWSTOPPING SIDES BERRICHONNE POTATOES RECIPE ESSENTIALS
Method
·E GG set up: Indirect with the ConvEGGtor legs up and a Stainless Steel Grid on top ·R ecommended charcoal: Canadian Maple · EGG target temperature: 200°C · Cooking time: 1 hour
Prepare your potatoes by peeling them and shaping them into barrels (this is called ‘turning’ potatoes).
SERVES: 4 PEOPLE
INGREDIENTS
· 12 medium king edward potatoes · 2 shallots, diced · 6 rashers of smoked streaky bacon, cut into lardons · 500ml vegetable stock · 50g butter, melted · Chopped parsley
Load and light your EGG and set it to cook indirectly at 200°C, with the ConvEGGtor legs up and a Stainless Steel Grid on top.
Add the bacon and diced shallots to a skillet and place in the EGG. Return regularly while the lardons render. Once the bacon is crispy, remove from the skillet and add the potatoes. Stir them around in the bacon fat, then add stock until the potatoes are half covered. Brush the tops with melted butter and return to the EGG. Cook until the potatoes soften (around 45 minutes), then return the lardons and shallots and place into the EGG for a further 10 minutes. Scatter with chopped parsley, then serve.
TENDERSTEM BROCCOLI WITH FLAKED ALMONDS AND ANCHOVIES RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Direct with Cast Iron Searing Grid ·R ecommended charcoal: Eucalyptus ·E GG target temperature: 200°C ·C ooking time: 20 minutes
INGREDIENTS · 1 jar of anchovies in oil · A handful of flat leaf parsley · 150g whole almonds · 250g butter, softened · 500g Tenderstem broccoli · Rapeseed oil · Salt and ground black pepper · 2 lemons, halved
Method
Load and light your EGG and set it to cook directly at 200°C with a Cast Iron Searing Grid. Chop the anchovies, flat leaf parsley and almonds, and mix together with the softened butter. Drizzle the broccoli with rapeseed oil and sprinkle with salt, then place on the heated Cast Iron Searing Grid. Turn every 5 minutes. Once it begins to char, add dollops of your flavoured butter on top, holding half back. Place your lemons face down alongside the broccoli to char. Remove the broccoli once it’s cooked but still has a bite to it. Transfer to a plate and add the remaining butter on top to melt through. Finish with a squeeze of the burnt lemon and serve immediately. 31
STUFFED AND ROASTED ONIONS RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Indirect with the ConvEGGtor legs up and Stainless Steel Grid on top ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 180°C · Cooking time: 1 hour
INGREDIENTS
· 6 medium white onions · 50g butter · Salt and pepper · 420g good sausage meat · 6 rashers of smoked streaky bacon · Fresh thyme · 120g fresh breadcrumbs
Overview
Move over stuffed peppers! Here, the humble onion is given an indulgent twist. Ideal for serving as part of a roast or Christmas dinner. Before you start cooking, you’ll want to get your hands on 12 cocktail sticks.
Method
Load and light your EGG and set it to cook indirectly at 180°C, with the ConvEGGtor legs up and a Stainless Steel Grid on top. Peel and cut the top off your onions. Scoop out the centre to create a cup. Add a small cube of butter to each onion and season. Season the sausage meat and fill the onions. Wrap each onion with streaky bacon and hold together with cocktail sticks. Top the onions with sprigs of fresh thyme and place on a Cast Iron Skillet. Add the skillet into your EGG and cook until the onion softens and the bacon begins to crisp (around 45 minutes). Add the remaining butter to the skillet and top the onions generously with breadcrumbs. Close the lid and leave to cook for a further 10 minutes. Remove and serve.
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SALT-BAKED CARROTS WITH CUMIN RECIPE ESSENTIALS
SERVES: 8 PEOPLE ·E GG set up: Indirect with the ConvEGGtor legs up with a Baking Stone or Skillet ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 180°C ·C ooking time: 1 hour resting, 1 hour 30 minutes cooking
INGREDIENTS
· 200g cooking salt · 25g cumin seeds · 2 tbsp caraway seeds · 600g plain flour · 2 tbsp fennel seeds · 3 egg whites · 1 small bunch of rosemary, chopped · 12 multicoloured heritage carrots · Flour for dusting · 25g Panko breadcrumbs · 1 tsp English mustard
Top tip This method can be used for any number of vegetables, such as carrots or beetroots, as well as for fish.
Overview
There’s something incredibly satisfying about cutting the lid off a salt crust to reveal the treasure inside. But there’s more to salt baking than just looking impressive. The crust insulates your ingredients, allowing them to cook slowly and evenly so you end up with a soft texture and perfect seasoning.
Method
Mix all the dry ingredients together, then add the egg whites and enough water to form a dough. Rest in a bowl for one hour, on the kitchen counter. Wash the carrots well then pat dry and set aside. Dust a surface with flour and roll the dough out into a rectangle a little longer that the carrots. Pile the carrots in the centre of the dough and wrap completely. Load and light your EGG and set it to cook indirectly at 200°C, with the ConvEGGtor legs up, Stainless Steel Grid and a Baking Stone (or another flat surface such as a baking tray or Cast Iron Skillet). Place the parcel on the Baking Stone at 200°C and bake for 1½ hours. Remove and rest for 30 minutes. Break the crust and serve. 33
CREATIVE ROASTS Expansive, inventive fusion dishes that bring an orchestra of global flavours to your Easter feast
BERBER-SPICED LOIN OF PORK WITH BLACK GARLIC AND BURNT LIME RECIPE ESSENTIALS
SERVES: 4-6 PEOPLE ·E GG set up: Indirect then direct (reverse sear) ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 150°C then 180°C ·C ooking time: 3½ hours
INGREDIENTS
FOR THE PORK · 4-bone loin of pork, chine bone removed · 15 sage leaves · 2 limes FOR THE BERBER SPICE RUB · 2 tbsp Aleppo chilli · 1 tsp black peppercorns · 2 tsp coriander seeds · 2 tsp cumin seeds · 1 tsp cardamom pods · 2 tsp fenugreek seeds · ½ tsp cloves · 3 tsp flaky sea salt · 2 tsp smoked paprika · 2 tsp allspice · 1 tsp grated fresh nutmeg FOR THE BLACK GARLIC SAUCE · 2 tsp cooking oil · 3 small shallots, sliced · 2 cloves of garlic, sliced · 3 sprigs of thyme · 100ml balsamic vinegar · 400ml red wine · 1 tbsp bacon or red miso · 2 tsp salt · 1 tsp ground black pepper · 220ml single cream · 2 tbsp runny honey · 2 tbsp thinly sliced black garlic · 2 tbsp urfa chilli flakes · 5 sprigs of dill, chopped
Overview
Matt Burgess, executive chef of London’s Caravan restaurants, takes an inventive approach to global ingredients, typical of a wave of Kiwi cooks who’ve reinvigorated the concept of fusion food. This Berber-Spiced Loin of Pork takes a North African spice blend (or a Matt-ish version thereof) and applies it to a decidedly un-North African choice of meat, while a highly novel black garlic sauce brings a full orchestra of flavours to the party.
Method
To make the spice blend, toast the black peppercorns, coriander seeds, cumin seeds, cardamom pods and fenugreek seeds in a dry frying pan. Place all the ingredients into a blender or pestle and mortar, then grind into a smooth fragrant powder. For the black garlic sauce, pour oil into a heated saucepan and add the shallots, white garlic and thyme and cook for 5 minutes until translucent. Add the balsamic vinegar and boil the liquid until thick and syrupy. Add the red wine and miso on a low simmer to reduce by half. Add the cream and honey, bring back to boil then pass through a sieve. Keep the liquid in a jug. While hot, add the urfa chilli and thinly sliced black garlic. Pat the pork loin all over with kitchen paper to dry it. Liberally sprinkle 4 tbsp Berber spice all over the pork. Load and light your EGG and set for indirect cooking at 150°C, with ConvEGGtor in legs up position and a Cast Iron Grid on top. Scatter a handful of pre-soaked Apple Premium Woodchunks onto the coals then place the pork directly on the grid. Close the lid and cook for 3 hours. Once the pork reaches an internal temperature of 58°C, remove the ConvEGGtor and bring the temperature of the EGG up to 180°C with the Cast Iron Searing Grid in place. Put the pork skinside down on the grid and carefully crackle the skin. Be careful not to burn it! Rest the pork for 15 minutes. Meanwhile, fry the sage leaves in a pan until lightly crispy. Halve the limes, then place cut-side down on the grill until burnt. Cut the pork into four large chops – with your knife flush to the bones of the loin, cut down to remove the meat. Lay on a serving platter. Just before serving, re-heat the black garlic sauce and add the fresh dill. Spoon over the pork, finishing the plate with the sage leaves and the burnt lime halves.
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SICHUAN SMOKED LEG OF LAMB RECIPE ESSENTIALS
SERVES: 4-6 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 150°C-160°C ·C ooking time: 4 hours
INGREDIENTS
· 2kg leg of lamb · 8g cumin seeds · 10g Sichuan peppercorns · 20g salt · 2 whole star anise · 1g Aleppo or gochugaru · pepper flakes · 50g ketjap manis (Indonesian sweet soy sauce)
Overview
As far as Matt Burgess is concerned, it doesn’t matter if a combination of ingredients isn’t a familiar one – either here or anywhere else in the world – as long as they work. His Sichuan Smoked Leg of Lamb involves smothering the joint with Sichuan pepper and Indonesian soy sauce, then roasting it slowly with plenty of applewood smoke, resulting in a perfect balance of sweetness, smoke and numbing punch.
Method
Toast the cumin, star anise and peppercorns in a dry frying pan for 4-5 minutes until smoky. Place in a mortar and pestle or blender, together with the salt and Aleppo chilli, and grind to a powder. Smother the lamb in ketjap manis (this will be the glue for your seasoning), then sprinkle over the seasoning, coating both sides of the lamb. Load & light your EGG and set it for slow cooking at 150°C. Add a couple of Apple Premium Woodchunks onto the coals then place your ConveGGtor inside the EGG, legs up, with a Cast Iron Searing Grid on top. Place your lamb leg onto the grid.Close the lid and cook for 2 hours, ensuring the temperature doesn’t fluctuate. Close the lid and cook for 2 hours, keeping the temperature between 140-160°C. After 2 hours, wrap the lamb in Pink Butcher’s Paper, place back in the EGG and continue to cook for another 2-2½ hours. Remove and rest for at least 20 minutes. Remove the foil, then use a couple of spoons to work the meat away from the bone in big, delicious chunks. Sprinkle a little sea salt over the meat before presenting.
36
JERK-BRINED CHICKEN RECIPE ESSENTIALS
SERVES: 4 PEOPLE · EGG set up: Direct then indirect · Recommended charcoal: Eucalyptus · EGG target temperature: 150°C then 180°C · Cooking time: 25 minutes
INGREDIENTS FOR THE CHICKEN · 1 whole chicken, spatchcocked
FOR THE JERK BRINE · 2 fresh jalapeño or scotch bonnet peppers, roughly chopped · ½ red onion, roughly chopped · 1 thumb-sized piece of ginger, roughly chopped · 1 bunch of coriander, roughly chopped · 3 cloves of garlic, peeled and roughly chopped · 6 tbsp pineapple or red wine vinegar · 2 limes, zest and juice · 4 tbsp soy sauce · 3 tbsp vegetable oil · 2 tbsp brown sugar · 1 tbsp ground allspice
Overview
During the 2020 pandemic Matt Burgess began making his own pineapple vinegar, sweet and tangy with a deep molasses undertone. This pairs beautifully with his jerk-inspired chicken, but you can also use red wine vinegar.
Method
In a blender, blend all of the ingredients for the jerk brine to a purée. If you’re having trouble, keep turning off the blender, stirring the mixture, then going again. Don’t be tempted to add water, as you want a thick paste. Slash the chicken four or five times on the breasts and legs. Massage the paste into the chicken, making sure you get the brine into all the crevasses. Leave to marinate for 24 hours – this is key for tender, moist meat. Set up the Big Green Egg for direct and indirect cooking, opening both dampers. Place a couple of Oak Premium Woodchunks onto the coals, then fit a Cast Iron Searing Grid on top. Sear the chicken on the grid until it starts colour, then flip it, and close the lid for 10 minutes. Keep repeating this process until the thickest part of chicken reaches an internal temperature of 72°C.
Top tip You can ask your butcher to spatchcock the chicken for you, but here’s how to do it yourself: remove any packaging and place the chicken on a large chopping board, breast side down with the legs facing towards you. Using good-quality kitchen scissors, cut as closely as you can all the way along one side of the chicken’s spine. Repeat on the other side. Remove the spine (this can be used for stock), turn the chicken over and with the palm of your hand, press down on the chicken to flatten it.
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CREATIVE SIDES CHARRED SWEET POTATO WITH MISO AND FIVE SPICE RECIPE ESSENTIALS
SERVES: 4 PEOPLE ·E GG set up: Direct ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 150°C-160°C ·C ooking time: 50 minutes
INGREDIENTS
FOR THE SWEET POTATO · 1kg white sweet potatoes (kumara) · 1kg orange sweet potatoes · 2 tbsp chopped coriander · 2 spring onions, sliced · ½ red chilli, sliced · Coriander leaves, to garnish
Overview
Matt Burgess takes flavours from Japan, China and the Middle East and applies them to sweet potatoes in a way that shouldn’t make sense but somehow does.
Method
For the tahini miso dressing, weigh out all the ingredients into a bowl and whisk together. Leave to sit for 20 minutes before use. Make the fried garlic oil by placing the garlic and oil into a cold pan and bringing up to a low temperature to cook. Add the salt and five spice and fry for 2 minutes. Remove and leave to cool. Cut the sweet potato into even wedges and toss in olive oil. Load & light your EGG setting it up for direct cooking at 160°C. Place a couple of pre-soaked Apple Premium Woodchunks onto the coals, and cover with a Cast Iron Searing Grid. Once to temperature, lay your sweet potato wedges onto the grid. Cook for 20 minutes, turning the potatoes from time to time so they cook evenly. Remove the potatoes, toss in the chopped coriander and place on a plate. Spoon over 2 tablespoons of tahini miso dressing and 1 tablespoon of fried garlic oil. Sprinkle over the chilli and spring onions and finish the dish with a few coriander leaves.
FOR THE TAHINI MISO DRESSING · 10g lime juice · 10g ginger · 20g miso · 30g tahini · 5g soy sauce · 20g water · 10g sugar FOR THE FRIED GARLIC OIL · 3 tbsp flavourless oil · 13g thinly sliced garlic · A small pinch of sea salt · ½ tsp Chinese five spice
40
CHINESE GREENS WITH GINGER, SESAME AND SOY RECIPE ESSENTIALS
Method
·E GG set up: Direct with Cast Iron Searing Grid ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 150°C-160°C ·C ooking time: 4 minutes
In a bowl, stir the pickled ginger, fresh ginger, sugar, sesame oil and soy to form a dressing.
SERVES: 4 PEOPLE
INGREDIENTS
· 4 pak choi, halved · 10g pickled ginger, thinly sliced · 10g fresh ginger, thinly sliced · 1 heaped tsp white sugar · 1 tsp sesame oil · 1 tbsp soy sauce
Place the pak choi in salted, boiling water for 1 minute, then plunge directly into ice-cold water to stop the cooking.
Load and light your EGG, setting it up for direct cooking at 160°C with a Cast Iron Searing Grid in place. Once to temperature, place the pak choi halves directly onto the grid. Close the lid and cook for 3-4 minutes, turning from time to time so they cook evenly. Plate the pak choi and spoon over the dressing. Eat immediately.
FRIED PLANTAIN WITH PIMENTO SALT RECIPE ESSENTIALS
SERVES: 4 PEOPLE ·E GG set up: Indirect ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 180°C ·C ooking time: 10 minutes
INGREDIENTS
· 4 ripe plantains · 2 tbsp oil · 1 tsp ground allspice · 1 tsp ground cinnamon · 2 sprigs of fresh thyme, leaves picked · 1 tsp salt · 1 tsp ground black pepper · 1 tsp Aleppo chilli flakes
Overview
Although they come from the same family, plantains aren’t sweet like bananas. Instead they have a drier texture, similar to potatoes, which makes them the perfect accompaniment to Jerkbrined chicken or the BerberSpiced Loin of Pork.
Method
Mix the spices, salt and thyme together, then grind with a pestle and mortar for 1 minute to release the oils and flavour. Peel the plantains and halve them lengthways. Heat the oil in a frying pan, then add the plantains, sliced side down. Cook for around 8-10 minutes, carefully turning until crispy and brown all over. Remove from the heat and place onto kitchen paper to drain any excess oil. Liberally sprinkle with the spice mixture, then serve warm. 43
EASTER DESSERTS Sweet options to round off your Easter feast
HOT CROSS BUN BREAD AND BUTTER PUDDING RECIPE ESSENTIALS
SERVES: 6-8 people ·E GG set up: Indirect, with a Baking Stone on the Stainless Steel Grid ·R ecommended charcoal: Canadian Maple ·E GG target temperature: 200°C · Cooking time: 35 minutes
INGREDIENTS · 25g melted butter · 8 hot cross buns · 50g salted butter · 100g good quality marmalade · 5 large egg yolks · 125g refined caster sugar · 750ml whole milk · 1 lemon, zested · 1 orange, zested · 50ml Grand Marnier (optional)
Overview
This is the fresh, vibrant, zesty lovechild of two traditional British favourites: bread and butter pudding and hot cross buns. The dish is greater than the sum of its parts. By swapping out the usual stale bread, you get a rich, aromatic flavour, as well as a variety of textures. Topped off with clotted cream, this is the most delicious way to finish an Easter feast.
Method
Brush melted butter over the surface of your baking dish (we use the small Cast Iron Skillet). Split your hot cross buns and butter them. Spread each half with marmalade. Whisk together the egg yolks, sugar and whole milk, plus the orange and lemon zest. Place the first layer of hot cross buns into your baking dish. Pour over half of your custard mix. Add a second layer of hot cross buns, with the tops arranged in an attractive pattern. Pour over the remaining custard mix. Leave to sit in the fridge until ready to bake. Light your EGG and set up for indirect cooking. Place your Baking Stone directly on the Stainless Steel Grid. Your target temperature is 200˚C. Place the dish onto the Baking Stone and cook for 35 minutes. Remove once the custard has set and the pudding is firm to touch. Serve with clotted cream or custard.
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GINGER SPONGE WITH RHUBARB RECIPE ESSENTIALS
SERVES: 6 PEOPLE ·E GG set up: Direct then indirect ·R ecommended charcoal: Canadian Maple · EGG target temperature: 180°C · Cooking time: 45 minutes
INGREDIENTS
FOR THE RHUBARB · 300ml natural yoghurt · 3 tbsp honey · 4-5 stalks of forced rhubarb, cut into 10cm pieces · Wood aven syrup (optional) FOR THE SPONGES · 260g self-raising flour · 1½ tsp ground ginger · ¼ tsp bicarbonate of soda · 100g dark muscovado sugar · 2 tbsp treacle · 120g unsalted butter, melted · 125ml yoghurt · 3 eggs · 75g crystallised ginger, finely chopped · 75g fresh ginger, finely chopped
Overview
Based in Surrey, The Salt Box offers a wide range of cooking courses and dining events that champion locally sourced and wild ingredients cooked over fire. They say: “We love to end our feasts with these ginger sponges. They hit all the right spots thanks to the mix of fresh ginger (which gives a little fiery heat) and crystallised ginger (for a moreish sweetness). A light wisp of smoke really elevates this dessert to another level, adding more depth and another dimension to the sponge that you just wouldn’t be able to achieve in a conventional oven. The sponges can be paired with any seasonal fruit. Try charred peaches brushed with cardamom-infused honey, for example, some ripe plums with a little star anise and brown sugar, or even some fire-roasted pineapple laced with rum butter and lime.”
Method
Set your EGG up for direct cooking at 180°C with a Stainless Steel Grid or Cast Iron Searing Grid in place. Grill your forced rhubarb until charred and tender. Set aside on a tray. If you have some wood aven syrup, give the rhubarb a brush with this. Add the ConvEGGtor to the EGG, with legs up and Stainless Steel Grid on top. Sift the flour, ground ginger and bicarb into a bowl. Add the sugar, treacle, butter, yoghurt and eggs. Whisk until combined. Add the ginger and fold through. Lightly grease 6 dariole moulds. Divide the mixture into your prepared moulds and bake for 20-25 minutes until golden. To test for doneness, use a temperature probe – you are looking for a core temperature of 95°C. While the sponges are cooking, mix 300ml yoghurt with a little honey and set aside. Remove the puddings from the EGG and turn out onto plates. Serve the ginger sponges warm with the fire-roasted rhubarb and sweetened yoghurt. Recipe courtesy of The Salt Box, Surrey.
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ROASTING GUIDES All the information you need to get the most out of your EGG’s Roasting mode
HOW TO LOAD & LIGHT
GETTING STARTED
Simply fill your EGG with lumpwood charcoal, place a firelighter in the centre, and you’re off.
5CM BELOW THE TOP OF THE FIRE RING
For the right amount of clearance beneath your cooking surfaces, stop adding charcoal when it reaches 5cm below the rim of the Fire Ring.
DIG A WELL, BUILD A TEEPEE.
Give your firelighter some space to nestle in the coals by making a little well. Once it’s in, build a little teepee of charcoal on top and light with one of our long matches or the EGGniter.
LEAVE IT TO WORK.
Once your firelighter is lit, just walk away. Our charcoal is so good that you’ll very soon have a roaring fire going.
ONCE YOUR EGG IS GOING...
After about 5-10 minutes, when there’s some serious smouldering in your charcoals, close the lid of your EGG being mindful to keep both the Draft Door and the rEGGulator Cap fully open.
PUT IN YOUR SURFACES
When the EGG’s ceramics start to feel hot to the touch and the thermometer is 10°C away from your target temperature, it’s time to put in your chosen cooking surfaces. As you do, your temperature will drop slightly. Don’t worry – your EGG will self regulate and the temperature will come back up. Once you’ve reached your target temperature, you can begin to adjust the Draft Door and rEGGulator in tandem. Make these adjustments in small increments for precision. Once the temperature has stopped fluctuating, you’re ready to cook!
49
HOW TO SET UP FOR ROASTING WHEN SHOULD I ROAST?
If your cook is likely to take longer than 20 minutes, and will need a cooking temperature of 200˚C or less, Roasting is probably the cooking mode for you. Low & Slow and Hot Smoking are also forms of Roasting but at much lower temperatures.
St ai nl ess ste el gri d sit s on top of the Con vEGGtor for in direc t cookin g
HOW TO SET UP FOR ROASTING
Load and light your EGG. Once the ceramics are warmed up and you are close to your recipe’s target temperature, insert your ConvEGGtor onto the Fire Ring, place the Stainless Steel Grid on top and close the lid. When you are 10˚C from your target temperature again, adjust your rEGGulator and Draft Door by half, then in 1cm increments until the temperature stops fluctuating. After about 10 minutes, you’ll be ready for a roast.
THE RIGHT TOOLS FOR THE JOB
Whatever you’re roasting, your choice of accessories – and when you decide to use them – is crucial. Want to capture all of your meat’s flavourful juices? Add a Drip Pan. But do this too early and your juices risk burning and becoming acrid. For bigger cuts of meat that require longer cooking times, you may therefore want to consider adding a Drip Pan halfway through or, better still, pouring some stock or wine into a Drip Pan at the start. Want all-over crispy skin or an even crust? Use the Vertical Roaster or a Roasting Rack to lift your meat up so that it isn’t sitting in liquid. Don’t be tempted to use foil; the EGG locks in flavour and moisture all on its own. Foil will only prevent the skin from crisping and colouring.
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COOK TO TEMPERATURE, NOT TIME FOR AN OUTSTANDING ROAST, USE A THERMOMETER
“Cook to temperature, not time” is a bit of a mantra round these parts. That’s because no two cuts of meat are the same, no matter how similar they look. They’ll differ in size, shape and fat distribution, which means that they’ll differ when it comes to cooking times. It’s only by checking internal temperatures that you’ll get truly reliable results.
QUICK READ THERMOMETER
Cut out and keep me!
KEY TEMPERATURES to cook to:
POULTRY
Turkey & chicken Poultry legs: 70°C Poultry breast: 63°C
PORK & HAM Pork & ham: 62°C Pullable: 93°C
BEEF
Top tip
Rare: 50°C Medium-rare: 54°C Medium: 60°C Medium-well: 65°C Well done (if you must): 70°C
Think about investing in an EGG Genius – which will give you real time temperature readings and allow you to effortlessly control your EGG’s vents from your smartphone, tablet or computer.
LAMB, GOAT & MUTTON Medium: 60°C Well done (if you must): 70°C Pullable: 93°C
EGG GENIUS
FISH
On or off the bone: 50°C
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ESSENTIAL EQUIPMENT The Big Green Egg accessories that will make your Easter roast easier to produce and tastier to eat
EGGSPANDER STARTER KIT
A multi-level shelf system that makes use of the EGG’s volume and allows for the simultaneous use of multiple modes.
SHOP
KEY FOR ROASTING
CONVEGGTOR An innovative ceramic device that diffuses the airflow around the EGG, creating the environment of an oven.
SHOP
CAST IRON SEARING GRID
A grid that really holds the heat, ensuring you get lovely char marks on your steaks, vegetables and fish.
SHOP
QUICK READ THERMOMETER
A simple thermometer that provides accurate food temperature readings in seconds. Fits conveniently in a pocket.
SHOP
STAINLESS STEEL GRID
An absolute essential. This classic accessory is the primary cooking surface for roasting, searing or smoking.
NON-STICK DRIP PAN
These pans are perfect for collecting cooking juices or roasting vegetables. An absolute essential if you’re making gravy.
SHOP
CAST IRON DUTCH OVEN
Ideal for cooking stews, soups and chillies. Offers efficient heat distribution and excellent durability against day-to-day wear.
SHOP
ENAMELLED DUTCH OVEN
Designed for slowcooking, braising, roasting, simmering and baking. The lid doubles as a shallow dish or platter.
SHOP
PREMIUM WOODCHUNKS
Infuse food with flavoursome smoke. Each type of wood imparts its own distinct aroma.
SHOP
BAKING STONE
A ceramic stone that, with the ConvEGGtor, provides a cooking surface for bread, pizzas and other bakes.
SHOP
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CAST IRON SKILLET
A pre-seasoned skillet with two easy-grip handles, perfect for searing, braising, baking, sautéing or roasting.
SHOP
ROASTING RACK
A dual-purpose rack that can be used upright to hold roasting joints or poultry, or flipped over to hold ribs.
SHOP
CAST IRON SAUCEPOT
Perfect for basting and glazing, this heavy duty little pot comes with a silicone brush that sits neatly in the handle.
SHOP
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