Christmas 2018: shared dining
Menu
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315 minutes
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100 minutes
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415 minutes
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6 persons
Each year, the question as to ‘What will we eat this Christmas?’ returns. Of course, you would prefer to prepare a Christmas menu on your Big Green Egg. How about a table filled with tasty dishes and homemade sauces? Shared dining is thoroughly enjoying food together! And if you want to serve snacks while having drinks, prepare a festive dessert or once again ignite the charcoal in your EGG on the 26th of December… We have plenty of Christmas options that will undoubtedly be a great hit.
INGREDIENTS
ROULADE
- 1 bunch of lovage
- 1 bunch of marjoram
- 1 bulb of garlic
- 1 pork neck of approx. 2 kg
- sea salt
PORTOBELLO MUSHROOMS
- 6 Portobello mushrooms
- 300 g mixed wild mushrooms
- 2 shallots
- 100 g Parmesan cheese
- 1 small black truffle (about 30 g)
- sea salt
CHUTNEY
- 2 yellow peppers
- 2 shallots
- 1 bulb of garlic
- 2 yellow courgettes
- 2 tbsp olive oil
- 250 g yellow Tomberry tomatoes (or yellow cherry tomatoes, halved)
- sea salt
SAFFRON SAUCE
- 2 shallots
- 2 tbsp olive oil
- 3 g saffron
- 5 tbsp mayonnaise
- 5 tbsp crème fraîche
- sea salt
FENNEL SALSA
- 2 fennels
- 6 spring onions
- 3 tbsp olive oil
- 200 ml white wine
- sea salt
COUSCOUS SALAD
- 500 g couscous (optional; with sundried tomatoes)
- 3 tbsp olive oil
- 200 g sugar snaps
- 200 g mini zucchinis
- 200 g green mini asparagus
- 3 600 g lobsters
- sea salt
HASSELBACK ARTICHOKES
- 1 bunch of rosemary
- 1 bunch of thyme
- 1 bulb of garlic
- 200 ml olive oil
- 6 Nicola (or other waxy) potatoes
- 3 artichokes
- sea salt
CAULIFLOWER
- 1 large cauliflower
- 3 tbsp chermoula spice mix
- 500 g mascarpone
- sea salt
- 6 tbsp crème fraîche
PREPARATION
ROULADE
- Remove the lovage and marjoram leaves from the stalks and finely chop them. Peel the garlic, chop the cloves finely and mix with the herbs.
- Cut a large slice of the pork neck by cutting the meat at approximately 3 centimetres. Roll the meat over your worktop as you keep cutting until you have a rectangular slice that is about 3 centimetres thick.
- Season the pork neck with sea salt to taste and the herb mixture. Roll the meat starting from the short side and tie the roulade with kitchen twine. Cover and store the roulade in the refrigerator.
PORTOBELLO MUSHROOMS
- Cut the stalks off the Portobello mushrooms and spoon out the lamella in the cap. Cut the wild mushrooms in little cubes, peel and finely chop the shallots and place them in a bowl. Grate the Parmesan cheese and truffle over it and mix well adding sea salt to taste.
- Fill the Portobello mushrooms with the mushroom mixture, cover and store in the refrigerator.
CHUTNEY
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180°C. Place the Cast Iron Skillet on the grid to heat it up when the EGG has almost reached the right temperature.
- Meanwhile, halve the peppers, remove the stems, seeds and piths and cut the flesh into small cubes. Peel and slice the shallots and garlic. Cut the courgettes into slices of about ½ cm thick and cut these into cubes.
- Heat the olive oil in the skillet. Add the peppers, shallots and garlic and fry them for approx. 6 minutes. Stir every now and then and close the lid of the EGG after each action.
- Stir the courgette cubes and tomatoes into the pepper mixture and leave to cook for another 5 minutes.
- Take the skillet from the EGG, season the chutney with sea salt to taste and spoon into a bowl. Leave the chutney to cool and store it covered until ready to serve. Wash the skillet as you will need it at a later stage.
SAFFRON SAUCE
- Place the Cast Iron Sauce Pot on the grid to heat it up. Meanwhile, peel and finely chop the shallots.
- Heat the olive oil in the Cast Iron Sauce Pot. Add the shallots, close the lid of the EGG and cook for approx. 4 minutes until glassy.
- Mix in the saffron, remove the pan from the EGG and place the mixture in a pretty bowl, adding the mayonnaise and crème fraîche and sea salt to taste. Allow the saffron sauce to cool and store covered in the refrigerator.
FENNEL SALSA
- Place the Cast Iron Skillet on the grid in order to heat it up. In the meantime, cut the stems from the fennels and dice the tubers. Cut the spring onions into thin rings.
- Heat the olive oil in the skillet. Add the fennel and the spring onions, close the lid of the EGG and fry the vegetables for approx. 6 minutes. Stir every now and then and close the lid of the EGG after each action.
- Deglaze the vegetables with the white wine, close the lid of the EGG and let the wine reduce for about 5 minutes.
- Remove the skillet from the EGG, season the salsa with pepper and sea salt and spoon into a bowl. Allow to cool, cover and store until ready to serve. Wash the skillet as you will need it at a later stage.
COUSCOUS SALAD
- Remove the grid and the convEGGtor from the EGG and place the Cast Iron Grid in the EGG using the Cast Iron Grid Lifter. Close the lid and heat the EGG to 220°C.
- In the meantime, bring 600 ml water to the boil. Mix the couscous with the olive oil in a dish and pour in enough boiling water to submerge the couscous. Cover the dish and leave the couscous.
- Take off the tips of the sugar snaps and remove the string from the sides. Halve the mini courgettes lengthwise. Remove any possible hard ends of the asparagus.
- Divide the sugar snaps, mini courgettes and asparagus over the grid and grill for approx. 2 minutes. Turn the vegetables over and grill for another 2 minutes. Remove them from the EGG and leave to cool.
- Put the tip of a chef’s knife just behind the head of a lobster and cut lengthwise through the head in one swift movement. Then halve the entire lobster lengthwise. Remove the intestines by rinsing the halves. Break the legs with the pincers and the tail fins off the head. Repeat with the remaining 2 lobsters.
- Place the legs on the grid and grill for approx. 7 minutes. Turn the legs over and put the tails, meat side down, on the grid. Grill for approx. 2 minutes, turn the legs onto the carapace and grill them for a further 5 minutes. Close the lid of the EGG after handling the food.
- Remove the legs and the tails from the EGG. Cut the legs at the joints and use a pair of scissors to cut the carapace away from the legs. Crack open the legs and remove the meat. Scoop out the lobster tails.
- Loosen the couscous with a fork. Cover the couscous, the grilled vegetables and the lobster and store separately in the refrigerator.
HASSELBACK & ARTICHOKES
- Use the Cast Iron Grid Lifter to lift the Cast Iron Grid from the EGG. Set up the convEGGtor and place the stainless steel grid inside the EGG. Close the lid and reduce the temperature to 180°C (By placing the convEGGtor, this temperature will be reached quickly).
- In the meantime, for the herb oil, remove the needles from the rosemary and the leaves from the thyme, and chop finely. Peel and finely chop the garlic. Mix the herbs and the garlic with the olive oil.
- Wash the potatoes, pat them dry and cut them crosswise two thirds of the way every couple of millimetres. There is a neat trick to make even incisions: put a skewer lengthwise into every potato before you start cutting, so that you don’t accidentally cut too deep.
- Cut the stems from the artichokes and place them in the Cast Iron Skillet together with the potatoes. Brush the potatoes and artichokes generously with the herb oil.
- Put the skillet in the EGG, close the lid and leave the vegetables to cook for 90 minutes: spoon some warm herb oil from the skillet over the vegetables every 30 minutes.
- Remove the skillet with the Hasselback potatoes and the artichokes from the EGG. Place them on a dish and leave to cool (cover the cooled vegetables and store them in the refrigerator). Wash the skillet as you will need it for the next dish.
CAULIFLOWER
- Remove the leaves from the cauliflower and cut the stem off straight, so that you can position the cauliflower on its stalk.
- Mix 2 tablespoons of the chermoula spice mix and sea salt to taste into the mascarpone. Put the cauliflower in the Cast Iron Skillet and brush the cauliflower gently with the mascarpone mixture. Place the skillet in the EGG, close the lid and leave the cauliflower to cook for around 60 minutes.
- Mix the rest of the spice mix with sea salt to taste into the crème fraîche and leave it covered in the refrigerator.
- Remove the skillet with the cauliflower from the EGG. Place on a heat-resistant surface and leave the cauliflower to cool in a dish. Cover and store the cooled cauliflower in the refrigerator. Shut down the EGG or continue with your preparations as per the indicated setup. Wash the skillet as you will need it again for preparation.
PREPARATION
ROULADE & PORTOBELLO MUSHROOMS
- Light the charcoal in the Big Green Egg and with the Cast Iron Grid heat to a temperature of 220°C.
- Place the roulade on the grid and close the lid of the EGG. Grill the roulade for about 50 minutes. Roll the pork roulade a little bit further every 5 minutes for a nice evenly crispy outside and to prevent burning. The roulade is ready when it reaches a core temperature of 58°C; you can measure the core temperature every now and then near the end of the preparation with the Instant Read Digital Thermometer. While the roulade is cooking, remove all the prepared dishes from the refrigerator so that they can reach room temperature.
- Place the Portobello mushrooms on the grid about 10 minutes before the roulade is done and close the lid of the EGG. Grill the mushrooms for approx. 5 minutes.
- Rotate the Portobello mushrooms a quarter of a turn and continue to grill for another 5 minutes producing a nice grilled diamond pattern.
- Remove the roulade from the EGG and cover loosely with aluminium foil. Remove the grilled Portobello mushrooms from the EGG and serve them on an attractive plank or dish and loosely cover with aluminium foil to keep them warm.
HASSELBACK & ARTICHOKES
- Use the Cast Iron Grid Lifter to lift the Cast Iron Grid from the EGG. Set up the convEGGtor and place the stainless steel grid inside the EGG. Close the lid and reduce the temperature to 180°C (By placing the convEGGtor, this temperature will be reached quickly).
- Place the Hasselbacks and the artichokes in the Cast Iron Skillet. Place it on the grid, close the lid of the EGG and heat the vegetables in approx. 10 minutes.
- Remove the skillet with the Hasselback potatoes and artichokes from the EGG and place on an attractive plank or dish. Sprinkle with sea salt to taste and loosely cover with aluminium foil to keep warm.
CAULIFLOWER & COUSCOUS SALAD
- Place the cauliflower in the skillet. Close the lid of the EGG and heat the vegetables for about 10 minutes.
- Stir to loosen the couscous and mix in the grilled vegetables and the lobster and season to taste with pepper and sea salt, to taste.
TO SERVE
- Remove the skillet with the cauliflower from the EGG and place on a heat-resistant mat on the table. Serve the crème fraîche as a side dish.
- Remove the aluminium foil from the various dishes and place the roulade, the Portobello mushrooms, the Hasselback potatoes, the artichokes, the couscous salad, the chutney, the fennel salad and the saffron sauce on the table together with the cauliflower.
- Cut the cauliflower and the roulade in appealing slices and enjoy!
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