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• 2 tablespoons canola oil
• 1 small onion, coarsely chopped
• 4 pieces of fresh ginger (each about the size and thickness of a 25 cent coin; no need to peel the skin), coarsely chopped
• 2 teaspoons of Raghavan’s Blend (page 39 of Indian Cooking Unfolded) or store-bought Madras curry powder
• ½ cup canned diced tomatoes with their juices
• ½ cup half-and-half
• 1 ½ pounds skinless, boneless chicken breasts, cut into 2-inch cubes
• 1 teaspoon coarse kosher or sea salt
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Instructions

Set the EGG for direct cooking at 400ºF/204ºC.

Heat the oil in a Big Green Egg Stir-fry and Paella Pan; once the oil appears to simmer, add the onion, garlic and ginger and stir-fry until the onion is light caramel brown around the edges (4 to 5 minutes).

Sprinkle the spice blend into the pan and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change (10 seconds). Pour in the tomatoes and stir once or twice. By adjusting the upper and lower air vents, begin to lower the heat to 300ºF/149ºC and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce (5 to 7 minutes).

Pour the half-and-half into the pan and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the pan and releasing those flavors back into the sauce. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

Return the sauce to the pan and stir in the chicken and salt. Simmer the curry with the dome closed, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear (12 to 15 minutes).

Sprinkle the cilantro on top of the chicken curry and serve.

Delightfully serves a party of 4

The post Ultimate Chicken Curry appeared first on Big Green Egg Africa.

Ingredients:

• 35g Corn flour
• 35g Flour
• 160g Sugar
• 3 Eggs
• 500ml Milk
• 5ml Vanilla
• 5ml Cinnamon
• 2 Cinnamon Sticks
• 200g Phyllo Pastry

Cinnamon Whipped Cream

Ingredients:

• 200ml Fresh Cream
• 3g Cinnamon powder
• 5ml Vanilla Essence
• 10g Castor Sugar

Glazed Grilled Pineapple

• 30g Pineapple
• 10g Castor Sugar
• 5g Butter
• 3g Roughly chopped Fresh Mint

Method:

1. Mix the corn flour, flour, sugar and eggs together till well combined.
2. Combine the milk, vanilla essence and cinnamon sticks together in a saucepan and heat up till scalding point.
3. Slowly temper the hot milk mixture with the egg mix and return to a very gentle heat whilst stirring constantly until thick and the flour has been fully cooked out.
4. Line the dish with buttered phyllo pastry and fill with the custard mix. Lightly dust the top with the cinnamon powder.
5. Put the cream, cinnamon powder, vanilla essence and start whisking vigorously, whilst slowly adding the sugar. Beat until soft peaks are formed.
6. Peel and cut the pineapple and Sautee in a hot pan with the sugar and butter until glazed. Sprinkle the chopped mint over and serve.

The post Greek Milk Tart appeared first on Big Green Egg Africa.

Serves: 7 jaffles
Prep Time: 35 Min
Cook Time: 40 Min     

Milk tart filling:

• 500ml full cream milk
• 35 ml Amarula liqueur
• 1 teaspoon vanilla essence
• 2 tablespoons melted butter
• 4 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons flour
• 1 heaped tablespoon maizina or cornflour
• Pinch of salt
• 3 egg yolks
• 3 egg whites
• Zest from one naartjie
• 1 x mosbolletjie loaf

Whipped cream:

• 250 ml cream
• Zest from one naartjie

Cinnamon Sugar for dusting:

• 50 gr castor sugar
• 1 teaspoon ground cinnamon

Method:

1. In a microwave safe bowl, combine the milk, amarula, vanilla essence, butter, coconut sugar and cinnamon – heat in the microwave for a few minutes.
2. In a smaller mixing bowl combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix until you have a smooth paste.
3. Mix this floury paste into the warm milk mixture and whisk through.
4. Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
5. Return the bowl to the microwave and cook for another few minutes, while whisking, until the mixture has thickened. Leave to cool.
6. Fill the fire ring of the Big Green Egg with Big Green Egg All Natural Lump charcoal and light with Greenfire Eco-firelighters. Allow the coals to simmer red, before starting with the jaffles.
7. Slice the mosbolletjie loaf in thick slices and spray the jaffle iron with nonstick spray.
8. Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoon of milk tart filling in the centre.
9. Top with another slice of bread and carefully close the jaffle iron and place it on the hot grill.
10. Keep an eye on the jaffle iron by turning it every minute or so. Toast the jaffles on each side until brown.
11. Beat the cream until stiff and add the zest of naartjie. Dust the finished jaffles with cinnamon sugar and serve hot with whipped cream.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

The post Mosbolletjie Amarula Milk Tart Jaffles appeared first on Big Green Egg Africa.

Ingredients: 

• 1kg white bread dough (home made or store brought)
• 200g kalamata olives, pitted & halved
• 250g plain feta, crumbled
• 125ml basil pesto
• 500ml good quality olive oil
• Flaked sea salt
• Ground black pepper

Method:

Preheat the Big Green Egg to 220 degrees Celsius with the ceramic convEGGtor and Baking Stone in place.

Divide dough into two equal parts.

Put the one piece of dough aside, covered with oiled cling wrap.

Place the other piece of dough on the Big Green Egg Aluminium Pizza Peel, making sure the peel is well oiled. Drizzle the dough with some olive oil to allow easy shaping.

Flatten the piece of dough into a flat uneven disc, about 1cm in thickness (it doesn’t have to be a perfect round, the more natural the better).

Repeat with the second piece of dough, place this dough on an oiled metal baking tray.

Then begin to place the olives, feta and small dollops of basil pesto onto the dough. Use as much or little as you prefer, seasoning with salt & pepper.

Don’t allow the dough to continue to rise, as you want a flat bread, and it will rise during baking too.

Check that the EGG has come to temperature and then slide the focaccia off the oiled pizza peel onto the hot ceramic stone. Close the lid of the Big Green Egg.

Allow to bake for 10 minutes, before checking the bread. Once the bottom of the focaccia is crispy and golden brown, and there is some colour to the top of the bread, remove and drizzle with olive oil, then roughly cut up and ENJOY!

Repeat the same baking process with the second focaccia.

Insider’s tip: Serve with smoked chicken cooked to perfection on the Big Green Egg. 

Recipe courtesy of chef Megan Kate Swan. Photo credit to Tim Bowles.

The post Baked Focaccia and Smoked Chicken appeared first on Big Green Egg Africa.

Ingredients:

Pudding:

• ¾ cups of flour
• 1 teaspoon baking powder
• 2 tablespoons brown sugar
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• Pinch of salt
• 1 large egg
• 1 ½ tablespoons smooth apricot jam
• 1 tablespoon melted butter
• ⅓ cup of milk

Caramel Sauce:

• 1 cup white sugar
• ½ cup cream
• 1 teaspoon vanilla essence
• Pinch of salt

Smoked  Nut and Lemon Crumble:

• 100 gr mixed nuts, crushed
• 1 lemon, zest retained

Method:

1. Fill the Minimax firebox ⅓ with charcoal and light it with the Greenfire Eco-Firelighters. Set it up for indirect cooking (convEGGtor in legs down position) and allow the temperature to stabilise at 180 degrees Celsius.
2. Prepare the pudding in two greased, heart shaped ramekins by mixing all the dry ingredients together in a mixing bowl.
3. Add the wet ingredients and mix until incorporated.
4. Scoop the batter into the ramekins and place on the convEGGtor. Close the lid and bake for 15 – 20 minutes.
5. In the meantime, place the sugar for the caramel sauce in a small oven safe saucepan.
6. Halfway through the baking time for the pudding, open the Minimax  lid and place the saucepan with the sugar, on the convEGGTOR. Close the lid to allow the sugar to melt for the rest of the baking time.
7. After 15 minutes, test the puddings with a cake tester. If ready, remove the ramekins with the heat resistant Silicone BBQ mitt, and set aside. If not, allow another 5 minutes in the egg until ready.
8. Swirl the sugar and allow to melt and caramelise.  Keep a close eye on the sugar and when it starts to change to a dark amber colour, remove the saucepan with the heat resistant BBQ mitt.
9. Carefully add the cream, vanilla essence and salt. Mix well with a whisk and set aside.
10. Now remove the convEGGTOR with your heat resistant BBQ mitt and place the soaked wood chips on the coals (a handful of Pecan Wood Chips should be sufficient). Carefully replace the convEGGTOR into the Minimax.
11. Place the nuts and lemon zest in an oven safe bowl and transfer it to the smoky EGG.
12. Close the lid and allow the temperature to build up once more, allowing the nuts to smoke and roast gently. This will take about 10 minutes.
13. Carefully remove the smoked nuts and start assembling your pudding.
14. On a large platter, turn the ramekins upside down and remove the pudding. Top with generous amounts of caramel sauce and sprinkle with smoked nut and lemon crumble.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

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Ingredients:

• 350g tinned pears (drained of syrup)
• 50g sugar
• 2 tsp cornflour
• 30ml brandy
• 3 egg whites
• 50g castor sugar

Method:

1. Set the EGG for indirect baking with the convEGGtor in place (legs up position with the grid and baking stone on top). Allow it to reach 165 °C. Insider’s Tip: when the baking stone and convEGGtors go in, the temperature automatically drops a bit. Allow it to climb again before sliding in the ramekins with the soufflé ingredients. 
2. Butter ramekin dishes twice and dust with caster sugar and freeze.
3. Puree the pears and add to a pot with sugar and bring to the boil.
4. Mix the cornflour with the brandy to make a slurry and beat into the pear mix. You should have a thick, fairly dry puree. Cool to room temperature.
5. Beat the egg whites to firm, adding the sugar a little bit at a time until you have a thick meringue.
6. Gently fold in 1/3 of the puree, then fold in the rest.
7. Gently spoon into prepared chilled ramekins and smooth the top.
8. Bake for 10-20 minutes. You can peep – very quickly and carefully!
9. For the Muscovado cream, whip up 250ml cream and add  50g treacle sugar (or to taste) and 1/2 tsp vanilla extract.
10. Once risen by 4cm or more, they are ready to be served accompanied by the spiced Muscovado cream or any ice cream of your choice.

The post Pear Soufflé with Muscovado Cream appeared first on Big Green Egg Africa.

Ingredients:

Cake:

• 1cup Walnuts chopped
• Packet cake mix
• Packet vanilla instant pudding
• 4 Eggs
• ½ Cup cold water
• ½ Cup NOMU olive oil
• ½ cup Bacardi dark rum

Glaze:

• 100g Butter
• ¼ Cup water
• 1 Cup Castor sugar
• ½ Cup Bacardi dark rum

Method:

1. Preheat the Big Green Egg for indirect cooking at 160°C and grease a large Bundt pan.
2. Sprinkle the chopped nuts over the bottom of the pan.
3. Mix all the cake ingredients together then pour the batter over the nuts. Bake for 1 hour.
4. While the cake is baking melt the butter in a saucepan. Stir in the water and sugar.  Boil for about 5 minutes stirring consistently.  Remove from the heat and stir in the rum.
5. Once the cake is baked, tip it out and poke with holes.
6. Pour the glaze over and allow the cake to absorb it.

*Insider’s Tip: You can burn off the rum if you don’t want a very strong rum taste.

The post Bacardi Rum Cake appeared first on Big Green Egg Africa.

 

• 3 slabs of 70% Lindt Chocolate
• 150g butter
• 3 eggs
• 250ml castor sugar
• 50ml Espresso
• 150g flour
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Cream cheese topping:

• 250g full fat cream cheese
• 50g castor sugar
• 1 egg
• Zest of ½ orange

Additional smoked ganache:

• 2 slabs of 70% Lindt chocolate
• 100g butter
• 100g Apple wood chips soaked and drained
• 100g Cherry wood chips soaked and drained

Method:

1. Set the Big Green Egg for indirect baking (convEGGtor in place) to a temperature of 170°C.
2. Place the butter and chocolate in a bowl and smoke indirectly for roughly 15 minutes until the chocolate has melted.
3. In a separate bowl, whisk the eggs and castor sugar until thick then add the espresso.  Add the flour and lastly the melted smoked chocolate then mix well.
4. Scrape mixture into a 20 x 20 greased baking tin.
5. For the cheesecake topping, beat the cream cheese, castor sugar, egg and orange zest until smooth.
6. Top the raw brownie mixture with the cream cheese topping.  Run a knife through to create a marble effect.
7. Bake for 40 – 50 minutes.  Set aside to cool and serve.
8. Top with the extra smoked ganache to enhance the smoky flavor.

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