Ingredients:

• 1 cup brown sugar
• 1 T sea salt
• 3 1/2 cups pecan halves
• 4 slices of bacon diced
• 1/3 cup  beer
• 1 tsp black pepper

Method: 

1. Set the Big Green Egg  for indirect cooking at approximately 180°C and scatter some wood chips through the lit charcoal.
2. Line a baking sheet with aluminium foil sprayed with Cook ‘n Spray.
3. Combine all the ingredients except for the nuts in an Enameled Cast Iron Dutch Oven and let it come to the boil. Stir often for 10 minutes.
4. Add the pecans and transfer to the well sprayed and lined baking sheet.
5. Bake for between 15 and 20 minutes.
6. Transfer to another piece of aluminium foil and let cool. Serve at room temperature or in a sterilised glass jar as a gift.

The post Beer Glazed Pecan Nuts appeared first on Big Green Egg Africa.

Prep time: 10 min

Cook time: 20 min

Ingredients:

• 5 large strawberries, halved
• 1 large pineapple, peeled and sliced into thick rings
• 2 lemons, halved
• 500 ml – 750 ml coconut water
• 1 cup simple syrup:
  • 1 pineapple; peeled, cored and chopped
  • 4 strawberries, cleaned and halved
  • ½ cup sugar
  • 2 cups water
• ½ cup desiccated coconut
• Fresh mint

Method:

1. Place the strawberries, pineapples and lemons on the hot grid, with direct heat.  Allow to char on both sides, remove and set half the fruits aside for garnish.
2. Place the charred strawberries and pineapple in a cocktail shaker and muddle with half the coconut water. Set aside.
3. In a Cast Iron Sauce Pot heat the ingredients for the simple syrup and allow to reduce until you are left with a sticky syrup. Strain and discard the fruit.
4. Fill a jug with crushed ice and top with muddled coconut water.
5. Add the symple syrup, charred lemon and fresh mint.
6. Give the contents of the jug a stir, and top up with more coconut water.
7. Toast the desiccated coconut until dark and roasted.
8. Dip the leftover charred fruit in the toasted coconut and serve as garnish.

The post Grilled Strawberry and Pineapple “Mocktail” appeared first on Big Green Egg Africa.

Ingredients:

• 100g Butterscotch sweets
• 4 sheets of puff pastry (10cm x 10cm)
• 1 Egg
• 2 Large apples
• Flour, for dusting
• Ice cream

Method:

1. Set four butterscotch sweets aside and finely grind the remainder in a food processor.
2. Roll out the thawed puff pastry onto a floured work surface.
3. Beat the egg and brush the sides of the pastry.
4. Halve the apples widthwise so that you have 4 thick rings.
5. Place an apple ring on each slice of puff pastry with the widest part pointing up.
6. In the middle of the apple (where the core was), place one butterscotch sweet and sprinkle the finely ground butterscotch candies over the apple ring.
7. Position the puff pastry pieces with the apple rings onto the Baking Stone and bake for 15-20 minutes until golden brown.
8. Serve with ice cream.

Recipe courtesy of Big Green Egg Europe.

The post Butterscotch Baked Apple appeared first on Big Green Egg Africa.

Ingredients:

• 8 slices of thick-ish sliced bread **Brioche works well
• 2 tbs unsalted butter at room temperature plus 8 tbs butter, melted
• 2 cups full cream milk
• 2 cups heavy cream / Greek yoghurt
• ½ cup granulated sugar
• 8 large eggs, beaten
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 cups dried figs, quartered
• 1/2 cup pine nuts

**Any variety of dried fruits and nuts can be used.

Caramel Sauce

• ½ cup granulated sugar
• 1 tbs maple syrup
• ¼ cup water
• ½ cup heavy cream / Greek Yoghurt
• 1 tbs sambuca
• 2 tbs unsalted butter

Method: 

1. Preheat the Big Green Egg to 170°C and set for indirect cooking using the convEGGtor.
2. Spread each slice of bread with the 2 tablespoons of room temperature butter and place buttered side up on a baking sheet. Lightly toast in an oven  before letting it cool. Cut into 2 cm cubes.
3. Using a wooden spoon, mix the milk, cream/yoghurt, sugar, the 8 tablespoons of melted butter, the eggs, vanilla, cinnamon, nutmeg, figs and pine nuts in a large bowl. Stir until completely combined.
4. Add the bread and mix well until the bread is thoroughly coated.
5. Cover and refrigerate for 6-8 hours or overnight.
6. Spread the bread mixture evenly in the oiled Deep Dish Baking Stone and place on the grid.
7. Close the lid of the EGG and bake for 45 minutes or until golden brown.
8. Remove the bread pudding and let rest for 10 minutes.
9. To make the caramel sauce, while the bread pudding is baking, heat the sugar, maple syrup and water in a small heavy-bottomed saucepan on the stovetop over medium heat for 6-8 minutes until caramel in colour.
10. Add the cream/yoghurt, sambuca and butter and whisk until smooth and creamy.
11. Remove the pan from the heat and let cool for 15 minutes, then keep warm.
12. Serve with the bread pudding.

Serves 6

The post Bread Pudding with Figs and Pine Nuts appeared first on Big Green Egg Africa.

Ingredients

• 500g black cherries, pitted
• 150g cake flour
• 180g sugar
• 2 eggs
• 240 ml cream
• 2 tsp vanilla extract
• 1 tbsp brandy (optional)
• Butter, for buttering the baking tin

Method

1. In a medium bowl, combine flour and sugar and set aside. In another small bowl, whisk eggs, cream, vanilla extract and brandy (if using) until well blended. Pour it into the bowl with sugar and flour mixture, whisking continuously till it forms a smooth batter. Let it rest for about half an hour.
2. Set the Egg for indirect cooking using the convEGGtor in the legs down position. Stabilise the temperature at 200°C.
3. Butter and flour a Round Drip Pan.
4. Place the cherries in the dish and pour the batter over.
5. Place the dish on the convEGGtor and bake for 30-35 mins, until the batter rises and the top is golden.
6. Serve warm. You can sprinkle some icing sugar over the top if you want a sweeter flavour.

The post Cherry Clafoutis appeared first on Big Green Egg Africa.