28 Jun Big Green Egg Summer Recipes
We caught up with the guys from Big Green Egg to talk all things food and flavour, we asked them what their trending summer recipes were for 2019. There were lots to choose from but below are a couple that caught our fancy and we decided to try them out on our BGE back at Kaluma head office. We have also included our new summer tipple the Kaluma Kick Ass Paloma!
Baked Beetroot with Labneh, Dill, Lovage & Lemon
Cooking whole beetroot over a hot fire crisps and darkens the skin while sweetening and softening the insides — for an unbelievable contrast of flavours and textures. I find it works best with new-season beetroot, about golfball size. Just give them a quick scrub and chuck them on the grill, leaves and all. They only take 30-40 minutes to cook. Served with herbs, lemon and labneh (a simple homemade yoghurt cheese), they’re completely, surprisingly delectable.
- 1 large bunch of dill
- olive oil
- A generous sprinkle of chilli flakes
- grated zest from 1 lemon
- 12 small, fresh beetroot, with the leafy tops if possible
- Salt and pepper
For the Labneh
- 500ml natural cow’s or sheep’s yoghurt
- ½ tsp fine salt
Start by making the labneh. Place the yoghurt in a bowl, add the salt and give it a good mix. Line a sieve with a large square of clean muslin or a clean, thin cotton cloth. Spoon the salted yoghurt into the centre of the cloth, then gather up the sides. I use a piece of kitchen string to tie the cloth at the top.
Suspend the labneh over a bowl and leave to drain for 2-8 hours, depending on how thick you’d like it.
When drained, lift the labneh from the cloth into a bowl. Chop half the dill and add this to the labneh along with 2 tbsp olive oil, some chilli flakes and half the lemon zest. Mix well and refrigerate until needed.
Light your EGG. When the temperature reaches 220c and the charcoal is white you’re ready to cook. Add the beetroot directly to the charcoal and cook for 30-40 minutes or until tender when pierced with a knife. Turn the beetroot regularly as they cook. The tops will smoke and burn but this all adds to the theatre and the flavour. Don’t worry if the beetroot blacken; it’s all good stuff.
When the beetroot are cooked, cut them in half and place them in a bowl. Add plenty of salt and pepper, a little more olive oil, the remaining dill (chopped), chilli flakes and lemon zest. Tumble together.
Take a large serving platter and spread the labneh over it. Arrange the dressed beetroot over the labneh and bring to the table.
Fish on a Plank
People have been cooking food on wood planks for thousands of years. Using wood smoking planks gives any fish a wonderful flavour but also imparts magnificent colour and texture. The beauty of smoking planks is that they protect your food from the direct heat of the charcoal. They gently steam as they heat, releasing moisture and infusing flavour into the fish. The fish will never dry out and will have a remarkable texture. In this recipe we are using cedar planks. The planks will need to be soaked in water for a minimum of 15 minutes before use so they do not ignite during cooking!
- Salt & Pepper
- Coriander to garnish
- 4 Fresh smoked salmon and haddock fillets – serves 4
– Pre soak the wooded planks in water for 15 minutes before cooking.
– Set up your EGG for DIRECT cooking. You want your EGG at 400°F /200°C with the stainless steel grid resting on the fire ring.
Prepare the fish - Season the fish and garnish with slices of lemon
The EGG - Your EGG should already be set up for direct cooking, with the stainless steel searing grid.
Target Temperature is 400°F / 200°C. Once the EGG is up to temperature place the Smoking Plank on the stainless steel grid to pre-heat for 5-10 minutes.
Using the Grill Gripper, remove the plank from the EGG and place on a heat-proof surface. Turn the plank over so the side that was touching the grid is uppermost. Place fish on to the hot wooden surface. Garnish with lemon, salt and pepper and return to the EGG to start cooking.
Cooking - The length of cooking time will vary with the size of fish fillet. For 1″-2″ wide fillet cooking time is approximately 8-10 minutes. For 3″ + you are looking at 15 minutes. The best way to tell when it’s cooked is by touch, it should feel firm when ready.
Enjoy - Remove the plank from the EGG using the grill grippers and be sure to place it on a heat proof surface. Remember the underside of the plank will be very hot. Serve the fish with some fresh coriander and a good squeeze of lemon – you can keep it on the plank to serve – just carefully place on a heat proof surface in the middle of the table. The ultimate summer recipe.
Pecan Aubergine with Pine Nut and Pomegranate
Vegetarian-friendly, carnivore-friendly, a dish that can be centre stage or an exceptional side.
Target EGG temperature 200c.
For the Aubergines:
- 2 large Aubergines (cut lengthways about 3cm thick and scored very lightly)
- 150 grams Greek feta
- 100 grams pomegranate seeds or 1 fresh pomegranate
- 60ml virgin olive oil (for dressing)
- 50ml rapeseed oil
- 1 bunch of fresh mint
- 75 grams pine nuts (toasted)
- Maldon salt
- Cracked black pepper
For the Sauce:
- 150 ml natural yoghurt
- 1 pinch of chilli flakes
- zest of one lemon
- 1 pinch of sweet-smoked paprika
Mix the sauce ingredients together and leave covered for the flavours to settle.
Take a tray. Dress it with rapeseed oil and season with Maldon salt.
Massage the aubergine slices in the oil and seasoning, adding extra if you need.
Add the pre-smoked pecan chips to your EGG.
Lay the slices onto you cast iron grid and close the lid to allow to cook. This will take longer than you think, just be brave and give it time, it should take around 6–8 minutes on each side.
Once cooked take off the aubergine and arrange onto a serving plate or service tray. Arrange the aubergine overlapping with one another and crumble the feta over with a good glug of olive oil. Cling film and leave to allow the flavours to mingle for around 10–15 mins.
Unwrap the aubergine and garnish with pine nuts, fresh mint and pomegranate before seasoning lightly.
Serve with our favourite cocktail this summer:
Kaluma Kick Ass Paloma
- 2 oz Mezcal or Good quality tequila
- 3 oz Fresh grapefruit juice
- ¼ Fresh lime juice
- ½ Simple syrup
- 2 oz Soda
- Coriander sprig
- 1 x slice of jalapeno chili
- ½ slice of Grapefruit
- Chili Salt
Rim half of a rocks glass with chilli salt.
Add the mezcal/tequilla, juices and syrup to a shaker with ice and shake.
Strain into the prepared glass over fresh ice.
Top up with soda.
Garnish with a grapefruit quarter wheel, coriander sprig and jalapeño round.