Plank Archives - Big Green Egg Africa

Cedar Planked Salmon with Honey Glaze

Kerry Hancock — Wed, 15 Jan 2020 22:00:00 +0000

Recipe courtesy of Robert Mondavi, Jr. – Co-Founder and President of Winemaking, Michael Mondavi Family Estate and Folio Fine Wine Partners.

Ingredients

2 Cedar Grilling Planks
½ cup (120 ml) Dijon mustard
¼ cup (60 ml) honey
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) grated orange zest
1 tsp (5 ml) minced fresh thyme plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil
4 (7 ounce/200 g) salmon fillets, skin on
Kosher salt and freshly ground black pepper

Instructions

Place the planks in a pan, cover with water and let soak for at least one hour and up to eight hours.

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Whisk together the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme.

Place the planks on the grid, close the lid of the EGG and preheat for 3 minutes. Open the lid and turn the planks over, brush with the olive oil, and place 2 salmon fillets on each plank. Season with salt and pepper and brush generously with the honey glaze. Cook for 12 to 15 minutes for medium.

Remove from the heat and garnish with thyme. Pair with a glass of Spellbound Chardonnay.

Serves 4

The post Cedar Planked Salmon with Honey Glaze appeared first on Big Green Egg Africa.

Planked Brie with Cranberry Relish

Kerry Hancock — Thu, 14 Dec 2017 22:00:00 +0000

Ingredients:

1 wheel of Brie
½ cup Cranberry relish
1 orange, sliced into thin rounds
2 cedar planks
1 bottle white wine for soaking the plank

Method:

Set the EGG for direct cooking without the convEGGtor at 190°C.
Soak the cedar planks in white wine and water for 30 minutes. Place the planks logo-side down for 3 minutes. Flip the planks; place the orange rounds on the cedar plank then add the brie on top.
Smoke for 12-15 minutes, then top with the cranberry relish. Smoke for 3 more minutes; serve on the plank with crackers or toasted crostini.

Cranberry relish
Ingredients:

1½ cups granulated sugar
½ cup cranberry juice
½ to ¾ tsp freshly grated ginger
½ tsp ground cinnamon
cranberries
Zest of 1 orange (orange part only)

Method:

Set the EGG for direct cooking without the convEGGtor at 190°C.
In a Cast Iron Skillet, add sugar, juice and spices. Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil.
In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to the boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes – be careful not to cook them too long or they will get mushy. Skim the foam off the surface with a metal spoon and discard.
Remove from heat, stir in orange zest and cool to room temperature, uncovered.
Place in container, cover and store in the fridge for up to 3 months.

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