The post Cauliflower Cheese appeared first on Big Green Egg Africa.

Fills: 2 x 470 ml glass jars/ 4 x 230 ml glass jars

Prep Time:   15 min

Cook Time:   1.5  hours

Accessories: Enameled Cast Iron Dutch Oven Round,

 Ingredients:

• 600 gr, wood smoked streaky bacon, finely sliced
• 15 ml olive oil
• 4 brown onions, finely chopped
• ¼ cup brown sugar
• ¼ cup maple syrup
• 2 teaspoons crushed garlic
• 600 gr, in season peaches, sliced
• 3 tablespoons finely chopped, fresh rosemary
• ¼ cup water
• ¼ cup bourbon
• ¼ cup balsamic vinegar
• ½ teaspoon salt

Method:

1. Heat the Big Green Egg by filling the firebox with Big Green Egg All Natural Lump charcoal and lighting it with the GreenFire Eco-firelighters.
2. Place the Cast Iron grid on top and set up for direct cooking i.e. no convEGGtor.
3. Once the Big Green Egg reaches 300 degrees Celsius, place the Enameled Cast Iron Dutch Oven in the Egg to heat up.
4. Heat the olive oil and place the chopped bacon in the hot pot, allowing to cook and fry for 30 minutes.  Keeping the lid closed, check on the bacon and stir the pot to prevent burning.
5. Once the bacon has just become crispy, scoop it out with a heat resistant, slotted spoon, leaving the cooking fats behind.  Set aside bacon.
6. Next up, fry the brown onions in the hot cast iron pot – for about 7 minutes until soft and translucent.
7. Now add the sugar, maple syrup and garlic – and allow to caramelize – simmering for a good 10 – 15 minutes.
8. Remove the fried onions from the cast iron pot with your slotted spoon, leaving all cooking liquids behind and set aside.
9. Next up, place the peaches, rosemary and water in the pot, and allow to simmer with the lid closed for 15 minutes, until soft.
10. Add the bourbon, balsamic vinegar and salt.  Mix.
11. Now bring the fried bacon and onions back to your pot and give it all a good mix through.
12. Close the daisy wheel and the vent at the bottom of your egg, to reduce the temperature to 150 degrees Celsius.
13. Simmer the bacon jam for another 30 minutes, stirring in intervals, until the jam is fully incorporated and sticky.
14. Remove the cast iron pot from the Egg using your Pitt Mitt High Heat gloves, and leave to cool before scooping it into glass bottles.
15. Store in a fridge for up to two weeks.

The post Boozy Rosemary and Peach Bacon Jam appeared first on Big Green Egg Africa.

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: 20 min

Cook time: 10 min

Accessories: Half Moon Cast Iron Dual Side Griddle, Cast Iron Sauce Pot with Silicone Brush

Ingredients:

Sweet Mustard Sauce:

• 4 large eggs whisked
• 1/2 cup water
• 3/4 cup sugar
• 4 tablespoons mustard powder
• 1/2 teaspoon salt
• 1/2 cup vinegar

Three Cheese Braaibroodjie:

• 8 slices of good quality sourdough bread
• Butter to spread
• 200 gr grated mozzarella cheese
• 200 gr sliced emmental cheese
• 200 gr grated mature cheddar cheese

Method:

1. Combine the ingredients for the sweet mustard sauce in a Cast Iron Sauce Pot.
2. Place on medium heat and allow sauce to heat and thicken, while whisking.  This will take about 5 – 7 minutes.
3. When the mustard sauce has thickened, set aside to cool slightly.
4. Prepare your braaibroodtjies by spreading the outside with butter.
5. Layer one slice with the three cheeses, and give the other slice a spread of sweet mustard sauce.  You can also add a teaspoon of chutney if you so wish.
6. Close the braaibroodtjies (remember to have the butter on the outside).
7. Braaibroodtjies are usually the last to go on the grill. Ensure your egg has reached a temperature of 200 degrees celsius.
8. Place the half moon cast iron grid – with the smooth side facing up – on your grid with the egg set to direct cooking (convEGGtor removed).
9. Place the braaibroodtjies on the flat grid and close the egg, allowing the bread to toast for about 2 minutes a side, or until the bread is nicely toasted and cheese melted.
10. Perfect accompaniment to Reverse Sear Prime Rib Steak with spicy rub.

The post Three Cheese and Mustard Sourdough Braaibroodjie appeared first on Big Green Egg Africa.

• 2 egg yolks
• 1 large onion smoked in the Big Green Egg until completely soft
• 0.5 tbsp dijon mustard
• 1 tbsp white wine vinegar
• 250 ml canola oil
• Salt
• Pepper
• Lemon juice

Method:

1. Place egg yolk, smoked onion flesh, mustard and vinegar in food processor.
2. Gradually add the canola oil until it thickens to resemble a mayonaise.
3. Season to taste with salt pepper and lemon juice.

Recipe courtesy of chef Maritz Jacobs of Longridge Wine Estate.

The post Smoked Onion Mayonnaise appeared first on Big Green Egg Africa.

Prep Time: 15 min
Cook Time: 40 min

Accessories: Silicone BBQ Mitt, Jack Daniels Wood Chips, Stainless Flexi Grilling Basket

 Ingredients:

• 500 gr, fresh snoek fillets
• 1 cup jack daniels wood chips soaked in water for at least 1 hour/the night before
• 1 lemon, sliced.
• 1 tub (250gr) plain cream cheese
• 2 tablespoons thick plain yogurt
• 1 stalk celery, grated
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped coriander
• Juice of one lemon
• Pinch of chili flakes
• Salt and black pepper to season
• Olive oil to serve

Method:

1. Fill the fire ring with charcoal and light with Greenfire Eco-Firelighters, allowing the coals to burn red.
2. Close the egg lid and allow temperature to reach 180 degrees Celsius.
3. Next, transfer the soaked Jack Daniels wood chips over the coals. Insider’s Tip: To pre-soak or not the wood chips is quite a personal choice!
4. Place the stainless steel cooking grid on top.
5. Dry the fillets with paper towel and arrange the snoek fillets in the Stainless Flexi Grill Basket with a few slices of lemon.
6. Next, position the basket with the snoek fillets on the grid.
7. Close the lid and allow the fillets of snoek to smoke for 40 – 50min, turning the basket with detachable handle, every 30 minutes. Cooks notes: Even though hot smoking fish (like salmon) can take a couple of hours, these fillets of snoek were quite thin and was done in less than an hour.  For a deeper, smokier taste, you can leave the snoek in the egg for longer. As the smoked snoek fillets will be shredded, there is no risk of overcooking.
8. After smoking time, remove the fillets from the basket and leave to cool.
9. Carefully remove the bones from the snoek and place the shredded fish in a food processor with the cream cheese, yogurt, celery, herbs and spices.
10. Pulse until you have a thick Pâté, season to taste.
11. Transfer to a serving bowl and refrigerate until use.

 Homemade Melba Toasts

Ingredients:

• 1 ciabatta loaf, sliced lengthwise
• ½ cup softened butter
• 3 tablespoons freshly chopped basil

Method:

1. With a rolling pin, flatten each slice of ciabatta until thin.
2. Mix the butter and basil in a mixing bowl.
3. Spread the bread on both sides with basil butter.
4. Place the slices of bread on the grid next to the flexi basket, for 5 minutes on each side, or until toasted.
5. Serve with Snoek Pâté.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

The post Hot Smoked Snoek Pâté with Melba Toast appeared first on Big Green Egg Africa.

Serves: 4-6
Prep Time: 18 hours (including brining)
Cook Time: 2 hours

Accessories: convEGGtor, Premium Silicone Basting Brush and Drip Pan Round (23cm).

Ingredients:

Brine:

• 1,5 litre water
• 1 cup kosher salt
• ½ cup brown sugar

Duck:

• 1 x whole duck, appr 1.5kg
• Salt to season
• 3 tablespoons olive oil

Cherry glaze:

• 180 gr fresh cherries
• 3 ml ground cinnamon
• 4 tablespoons sugar
• ¼ cup water

Sweet potato, ginger and brown sugar parcels:

• 4 x medium sized sweet potatoes
• 2 teaspoons freshly grated ginger
• 4 teaspoons brown sugar
• 4 tablespoons butter

Summer salad:

• 3 large oranges
• 80 gr baby herb leaves
• 300 gr vine tomatoes
• 35 gr mixed nuts and seeds

Method: 

1. Prepare the duck by combining all the ingredients for the brine in a large, deep saucepan. Bring to a boil until sugar and salt have dissolved.  Leave to cool and submerge the duck in the brine.  Cover the pot with a lid and leave overnight or 12 – 18 hours.
2. Before roasting, carefully prick the skin of the duck with a sharp knife to only puncture the skin and cover with boiling water. Set aside while the EGG comes to temperature.
3. Set the Egg to indirect cooking with the convEGGtor (legs up) in place. Place the round drip tray in place and lastly the grid on top and heat the egg to  200°C.
4. Pat the duck dry and score the skin. Season with salt. Rub the duck with olive oil and place the duck breast side up on the grid.  Close the egg and leave for 1 hour.
5. In the meantime, prepare the cherry glaze. Remove the stalks and pips of the cherries and combine it with the sugar, spice and water. Use a hand blender to blend and heat up in small saucepan until sugar has dissolved.
6. While the duck is roasting, prepare the sweet potato parcels by adding the chopped sweet potato in four foil parcels. Add ½ teaspoon of ginger, 1 teaspoon of sugar and 1 tablespoon of butter to each parcel and close tight. Set aside.
7. After an hour of roasting time, open the egg and prick the skin of the duck once again with a sharp knife to render the fat. If you choose to glaze the duck, gently brush the whole bird with cherry glaze. Place the sweet potato parcels on the grid. Close the egg and leave to roast for a further 45 minutes.
8. After 45 minutes, give the duck one more prick all over the skin. Give it another baste with the cherry glaze if you choose. Leave the duck and parcels for a further 15 min.
9. Prepare the salad by slicing one orange in slices and adding it to the grill to caramelize.  Segment the other oranges and combine all the salad ingredients in a salad bowl.
10. For the last 15 minutes, the skin of the duck will crisp up if you haven’t used the glaze. After roasting time, carefully remove the parcels, orange slices and transfer the roasted duck to a serving platter.
11. Serve duck with fresh cherries, caramelized orange, sweet potato parcels and summer salad.

Recipe courtesy of Anina Meyer of Anina’s Recipes.

The post Roast Duck with Sweet Potato Parcels appeared first on Big Green Egg Africa.

Makes :  4 Margarita Pizza

Ingredients:
Dough

• 250g Cake flour
• 5ml Salt
• 2.5ml Sugar
• 5g Instant yeast
• 125ml Lukewarm water
• 15ml Olive oil
• Olive oil to brush

Method:

1. Mix flour, salt and sugar together. Add the Instant Yeast and mix.
2. Mix the lukewarm water and oil together and add to the flour mixture to form soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.
3. Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
4. Knock the dough down, divide into 4 equal pieces and roll each piece into a round ball.
5. Roll each ball on a lightly floured surface into rounds and place on a lightly greased baking tray. Brush the rounds with oil.
6. Spread each round with tomato puree. Sprinkle with cheese, cherry tomatoes and organum. Cover with greased plastic and rise in a warm place for about 5 minutes.
7. Set Big Green Egg for indirect baking (convEGGtor legs down, stainless steel grid on top with Baking Stone last) at 220 °C and bake for 8 – 10 minutes until golden brown and crisp.

Variations: Cookingfoody baked smoked cherry tomato and cheese pizza with rocket and balsamic reduction as well as smoked ham and pineapple pizza at the recent Fijnwyn Food and Wine festival.

Tomato Base

Ingredients

1 tin chopped tomatoes (blended) – or tomato and onion

I small  tin tomato puree

Oregano spice/mixed herbs

Salt and pepper

Garlic salt

1t olive oil

1 t sugar depending on taste.

Method

Add all ingredients in a pot cook for about 5 min until thickness required

Cool down and spread on pizza’s.

The post Margarita Pizza appeared first on Big Green Egg Africa.

The post Rosemary and Sea Salt Pull-Aparts 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.