21 Dec Big Green Egg Festive Recipes

We share some festive favourites from Big Green Egg.

As you know we are BIG fans of the Big Green Egg at Kaluma. We just had the fantastic team over in St Anton training up our new staff on the delights of using the Egg. With Christmas and New Year feasts at the forefront of everyone’s mind we asked the BGE guys what their favourite recipes were for knocking the socks of guests over the festive period and they shared with us the following recipes.

Main: Ale Maple sherry and mustard glazed ham

Serves 8-10

Ingredients

For the Boiling Liquor
2-4 kg unsmoked boneless gammon joint (tied by your butcher if possible)
2 white Spanish onions
2 carrots
2 celery stalks
4 bay leaves
10 black pepper corns
8 cloves
1 bottle of local or your favourite IPA Ale
1 dried ancho chilli
1 cinnamon stick
Enough boiling water to cover

For the Glaze
4 tblsp English mustard
1 tblsp mustard powder
20ml maple syrup
2 ladles of boiling liquor
20ml bourbon
a small handful of cloves
50g soft brown sugar

Place your gammon in a large EGG-proof saucepan or Dutch oven.

Add in all your ingredients and cover with boiling water.

Place into your EGG at 200°c, directly on the ConvEGGtor. Close lid and wait for the magic to happen. Your gammon’s internal temperature needs needs to reach 63°c.

Whilst the gammon is cooking, you can make a start on the glaze. Add maple syrup, mustard powder, bourbon and stock into a saucepan and bring to the boil. Once you’ve got it going, remove it from the heat.

It won’t be too long before the gammon reaches its target temp. Once it has, remove it from the cooking liquor and chill for at least an hour. You can do this up to two days in advance if you want.

Once chilled, gently remove the outer skin. Leave any fat as it is, unless it’s excessive.

Score the gammon and brush with English mustard, stud with the cloves and place in a drip pan in a roasting rack.

Place in your EGG at 180°c for 15 minutes.

Remove the gammon and baste it generously with your warm glaze. Return to the EGG, and repeat this process every 10 minutes or so.

Once your gammon is a deep golden colour, remove it from the EGG, and allow it to rest for a good 30-40 minutes before carving. Bon appétit!

Dessert: Mince Meat Tart

Ingredients 

Sweet crust pastry
Caster sugar
2 Egg yolks
35g Butter (Un-salted)

For the Mince Meat
250g Raisins
375 g Currants
100ml Brandy
Zest of 1 lemon/ Juice of half
300 g shredded suet
250 g Brown sugar
85 g mixed peel
½ fresh nutmeg
1 grated bramley apple (peeled)

For the Mince
Soak the raisins and currants in the brandy and lemon juice for 1 hour until plump, then drain and set the steeped liquid aside.

Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed.

Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months if needed.

Alternatively buy the highest quality pre-made mince money can buy!

Building the Tart
Take your puff pastry and divide into ⅔ and ⅓.

With the ⅔’s roll into a circle large enough to line your Dutch oven lid (a fluted pastry dish will also work).

Once lined, allow the pastry to rest for 1 hour and then sprinkle the bread crumbs into the base of the tart case.

Now, spoon in your mincemeat evenly throughout the tart and flatten the surface slightly.

With your ⅓ piece of pastry, roll out to 1cm thick and cut into 2cm thick strips.

Alternately, line the strips on top of the tart, tucking in the edges and laying the excess over the top.

Once finished crimp the edges of the tart and brush with egg yolk only and sprinkle with caster sugar.

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