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.

• 4 onions, cut into 2cm rings
• 2 Tbsp olive oil
• ½ cup brown sugar
• ½ cup apple cider vinegar
• 1 tablespoon fresh thyme
• Salt and freshly ground black pepper

The post Onion and Thyme Jam with Smoked Gouda appeared first on Big Green Egg Africa.

Ingredients:

The post Planked Brie with Cranberry Relish appeared first on Big Green Egg Africa.

Ingredients:

• 250g Frozen strawberries, defrosted and cut in half
• 250g Cherry or apple wood chips, soaked in water for 20 minutes
• 15ml Castor sugar

Method:

1. Set your Big Green Egg for indirect cooking at 120°C – 150°C. Scatter the dried wood chips amongst the coal.
2. Place the defrosted strawberries in an Enamel Cast Iron Dutch Oven and and smoke on the Big Green Egg for 20 minutes, giving it a stir to prevent the sugar from burning or crystalising to the sides of the pot.
3. Pour the smoked strawberries into a food processor or jug and blitz the mixture to create a smooth sauce or jus.
4. Decant the cooled mixture in a Mason jar and store in the fridge. Lovely stirred into ice cream, as a sorbet or cake topping.

Recipe courtesy of chef Gerhard Koekemoer.

The post Smoked Strawberry Coulis appeared first on Big Green Egg Africa.

For the chocolate mash:

• 1cup Cold mashed potato
• 2cups Dark chocolate chips (85%)
• 10ml Coconut oil
• 10ml Vanilla extract

For the cake:

• 1cup Castor sugar
• 100g Butter
• 125ml Sunflower Oil
• 2 Large eggs
• 1cup of Cake flour
• 5ml Baking powder
• 1cup Coconut
• 250ml Milk or coconut milk

Method:

1. Prepare the potato mash by peeling your potatoes and boiling until completely soft. Using a masher or food processor, mash the potatoes and let them cool.  Set aside for use later.
2. Pour the coconut oil and chocolate chips in a glass bowl and melt in the microwave using 30 second intervals on the maximum power level. After every 30 seconds, stir the chocolate using a spatula.  Carry on with 30 second intervals until the chocolate has melted and has a glossy appearance.  You may also melt the chocolate using a double boiler if you prefer.  Set the chocolate aside for use later.
3. Mix the cooled mashed potato into the melted chocolate mixture followed by the vanilla extract. Beat this mixture well with an electric beater to create a smooth consistency.  Set this mixture aside for use later.
4. Prepare the cake by creaming the sugar, butter & oil together until you have a creamy paste.
5. Add the eggs one at a time and beat well. The eggs are optional and you may leave them out.
6. Add the cake flour, baking powder and coconut to the mixture and beat well. Your cake mixture will be very stiff.
7. Next add the milk and mix well until the milk is incorporated before adding the mashed potato mixture. This will give your cake a mouse-like appearance.
8. Once the batter is well mixed, pour this into a prepared 20 x 10 (sprayed with baking spray) silicone Bundt pan.
9. Bake indirectly with convEGGtor in place at 175°C for 50 – 60 minutes until a skewer comes out clean.
10. Top with ganache.

The post Potato Truffle Chocolate Cake appeared first on Big Green Egg Africa.

Prep Time:   10 min

Cook Time:  20 min

Ingredients:

• 3 peaches, cut into thick slices or halved
• 2 limes, cut into halves
• 500 ml -750 ml soda water
• 4 tots of Jack Daniels Whiskey
• 1 cup Simple Syrup:
  • 2 peaches, cut into slices
  • 4 basil leaves
  • ½ cup sugar
  • 2 cups water
• Fresh basil leaves to serve

Method:

 After you enjoyed grilling your favourite meat, the egg will be hot enough to grill and char some fruit for cocktails.

1. Place the peaches and limes on a hot grill, with direct heat. If you’ve just finished a braai, your EGG should be around 200°C which is perfect for caramelising the fruits.
2. Allow to char on both sides.  Set some fruits aside for garnish.
3. Place the charred fruit in a cocktail shaker, and add the soda water.  Muddle and strain.
4. In a cast iron sauce pot heat the ingredients for the simply syrup, and allow to bubble and reduce, for about 8-10min.  Strain and discard the fruit, so that you are left with a sticky sweet syrup.
5. Fill each glass with ice and pour a tot of Jack Daniels whiskey in each glass.
6. Top with muddled soda water, and a tablespoon of simple syrup.
7. Garnish with leftover charred fruit.
8. Serve immediately.

The post Roasted Peach and Basil Whiskey Smash 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:

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.

The post Malva Pudding with Smoked Nut and Lemon Crumble appeared first on Big Green Egg Africa.

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:

• 120g Camembert per person
• 200g toasted walnuts
• 150g honey
• Dash of port
• 1/2 apple per person thinly sliced
• Grissini / your favourite bread

Method: 

1. Lay out the Camembert in the pan. Insider’s tip: Set the EGG for indirect cooking with the convEGGtor in place. You want to heat the cheese gently at a low heat.
2. Dress with the port, nuts, honey and apple.
3. Place in the EGG until cheese is warm and slightly melted.
4. Serve with a stack of grissini or your favourite bread

The post Port Baked Camembert with Apple, Walnuts and Honey appeared first on Big Green Egg Africa.