ENJOY! SPRING/SUMMER 2015

ENJOY! SPRING/SUMMER 2015
SWITZERL
Infosheet March 2015
17
AND
Enjoy!
h
leaves wit
pe sauce
gra
olive oil.
e with
r and drizzl cheese and tie
and peppe
goat
make
over the
with salt
do this,
vine leaves
twine. To
on the
Wrap the
kitchen
package
ge with
, put the
t with
the packa
n twine
d it. Repea
of kitche
a cross
twine aroun
es.
wrap the
r, redand chees
cross and
ic vinega
ning leaves
balsam
remai
the
the
iron pan
sauce, heat in a small cast
s
3. For the
the grape
r and sugar
Egg. Add
so
wine vinega the Big Green
g every
of
es, stirrin
cover
on the grid about 2 minut
grid and
sauce:
cook for
from the
s
and
pan
grape
grape
blue
ve the
For the
ss red or
often. Remo
grid and
300 g seedle ic vinegar
ts on the
e packe
with a lid.
grill for
balsam
chees
and
r
tbsp
1
the goat
them over
ine vinega
4. Place
packets
es, turn
cheese
1 tbsp red-w
3 minut
In
the goat
grill for
minutes.
es. Take
2
1 tsp sugar
for
minut
3
rest
with
another
leave to
one side
grill and
bread on
for 1
from the
brush the
surface
rd grid,
covered
meantime,
the standa
10 the
toast the
Egg, with
oil and
leaves for
plate.
the Big Green
in olive
the vine
on each
1. Heat
diately
Blanch
baguette
cheese
minute.
80°C .
cool imme
toasted
the goat
to 175-1
dry with
water and
Place a
twine from cheese on the
in boiling
vine leaves
ick 5.
kitchen
pat the
seconds
the
cm-th
goat
d
3
and
ve
into
Remo
top and
. Drain
the melte
baguette
sauce on
ice water
and put
. Cut the
of grape
packets
grapes.
a scoop
with it.
paper towel sauce, halve the
Place three
bread. Spoon ning bread along
the
olive oil.
slices. For
remai
leaves with overlapping each
serve the
the vine
2. Brush
veins up,
, sprinkle
, with
the middle
vine leaves goat cheese in
a
other. Place
Grilled
ese in vine
goat che
Serves 4
vine leaves
12 large
cheeses
4 80 g goat
tte
1 bague
olive oil
New Enjoy! is available
Cedar-
wood-s
Serves 4
moked
trout
d
350 g, cleane
x.
of appro
4 trout
olive oil
s
2 lemon
dill
¼ bunch
thyme
¼ bunch
basil
¼ bunch
parsley
¼ bunch
salt
coarse sea
Enjoy!
rd grid,
the standa
g
Egg, with
en Grillin
the Big Green the Cedar Wood
1. Heat
the head
80°C . Soak meantime, cut
water.
to 175-1
the
under cold
water. In
of
Planks in
rinse clean
the inside
trout and
towel. Brush with freshly
off the
with a paper and sprinkle
oil
Pat dry
with olive
with
salt.
the trout
trout
and sea
the
r
peppe
and fill
closed
ground
into slices
the trout
lemons
herbs. Tie
2. Cut the
slices and
on
the lemon
g Planks
n twine.
en Grillin
5-10
with kitche
Cedar Wood
lid. Wait
the
the
3. Place
and close
. Turn the
to smoke
of the EGG
.
the grid
planks begin
both planks
until the
trout on
minutes
until the
stuffed
place a
minutes
planks and
smoke 6-8
cover and
Close the
Planks from
d.
Grilling
the
fish is cooke
en Cedar
and serve
the Wood
n twine
kitche
4. Take
the
Remove
plate.
the EGG.
or on a
the plank
trout on
The new Enjoy! is now available. In this 5th edition, the focus is on spring and summer, the
dishes bring the seasons to your plate and the sun to your table.
Our aim is that the Big Green Egg is used optimally by the customers, so they can have fun
delighting their taste buds together with friends and family. To encourage this, we attempt
to inspire in a variety of ways, including in this Enjoy! with the goal of putting together
a tasty source of inspiration, we went out and about to gather information on the best
ingredients, and to find the most delicious recipes. In this issue we will introduce you to the
culinary versatility of Switzerland. On page 22 you will find a guide to some of the basic
techniques (lighting, temperatures and setups). A handy guideline for consumers who just
started to use Big Green Egg.
5
The chef’s backyard
:
Accessories en Grilling Planks
Wood
2 Cedar
Discover the ingredients of Salzburgerland with Didi Maier
Sometimes known only as his mother’s son, the young chef has built
up a considerable reputation of his own. Didi Maier,
son of famous chef Johanna Maier of restaurant Hubertus in Filzmoos
in Salzburgerland, has won several competitions for
professionals and opened DIDIlicious in Salzburg in September 2014.
Whether he is cooking in Filzmoos or in Salzburg,
nature’s flavours always form the basis of his dishes.
23
Enjoy!
My best feature ...
is my enthusiasm.
This advice was given to me by ...
Displays and refill boxes
Dad.
As a child I wanted to ...
become an Indian and
always be free!
This personality fascinates me ...
Rudi Angermeier
in the film Kirschblüten.
The best thing that happened
to me in the last 5 years ...
Tasty seasonal fish
my two children,
Simon and Jonas.
Talent or ambition?
A bit of both,
but without ambition you
won’t get anywhere.
Fish, and shellfish, lend themselves well to being prepared using the Big Green Egg. Furthermore, they contain valuable nutrients
stay true to yourself and
and these treasures from the sea are incredibly delicious too. They do not necessarily have to featurelisten
prominently
in every
to your conscience.
dish, simply incorporating them into meals allow fish and shellfish to be used in a multitude of ways. Let the seasons inspire
Most people only know Filzmoos as an idyllic winter sport
you, as some fish are at their best
during
particular seasons, which is partly how the fish population is maintained.
village.
In itself that’s not surprising, as
The last advice I followed ...
My most recent AHA moment was
when I saw my son Simon
playing with a slug,
like I used to do myself.
...
Same as previous edition of the Enjoy! there is a display available that comes with 26
newspapers and refill boxes with 100 copies. For this new edition we use the same displays,
when the displays are still in a good state, they can be reused.
The fun of grilling is ...
the flavour and the company,
which contribute considerably
to the atmosphere.
the Alps covered with
a beautiful white blanket are a wonderful place to be. In
summer, nature presents an entirely different side of itself and
Fried tuna with green asparagus
Serves 4
400 g tuna fillet
4 green asparagus
4 radishes
1 red bell pepper
Cajun spices
2 limes
1tbsp Kikkoman soy sauce
1tbsp ketjap manis
wasabi mayonnaise
chervil leaves
olive oil
Accessories:
Cast Iron Grid
Cast Iron Grid Lifter
convEGGtor
Flat Baking Stone
1. Heat up the Big Green Egg, with
the Cast Iron Grid, to 200°C. Cut
the tuna fillets into pieces of 2x2 cm.
Peel the lower part of the asparagus
and cut off the hard bottom of the
stalks. Bring them to a boil in a saucepan
with lightly salted water and blanch the
asparagus for approx. 1 minute. Drain,
and cool in ice water. Drain and pat dry
the asparagus with a paper towel.
is not only pleasing to the eye but also to the palate. It
is
precisely during this season that nature provides an incredible
number
of ingredients.
2. Place the
asparagus,
radishes andDidi, his mother Johanna, and brother
bell peppers
on the
grid
of the
Johannes
love
treating
their guests. “The main ingredients of
Big Green our
Egg,
closeare
thethelidlove
andof the job, a good
cuisine
sense of taste and
grill for about
3 minutes.
Turn
the
respect
for nature.
The
other ingredients are skill, enthusiasm
vegetables and
halfway
through. Remove
expressiveness.
All creations are a declaration of love to
the vegetables from the EGG and
our guests,” says Johanna. The Maier children grew up with this
cover with aluminium foil so they are
philosophy.
lukewarm upon serving (or heat up
later in a stainless steel bowl on the
Flat Baking Stone in the EGG).
3. Take the Cast Iron Grid out of the
EGG using the Cast Iron Grid Lifter
and put in a safe place. Place the
convEGGtor and lay the standard
stainless steel grid with the Flat Baking
Stone on top in the EGG. Close the lid
and let the EGG and the Flat Baking
Stone heat up. In the meantime,
sprinkle the Cajun spices on a plate
and roll the tuna through it. For the
dressing, squeeze the juice of 1 lime
and mix with the soy sauce and ketjap.
4. Place the strips of tuna on the Flat 5. Divide the tuna and vegetables
Baking Stone and fry for 1 minute across the plates and grate some lime
on all sides. Leave to cool slightly. zest on top (use the juice of this lime
In the meantime, cut the asparagus for another dish). Garnish with wasabi
into pieces and sprinkle with salt and mayonnaise and chervil. Drizzle the
pepper. Cut the radishes into thin plate with the dressing and olive oil.
slices and the peppers into thin strips.
Cut each tuna strip into four cubes.
Salad with smoked
halibut and grilled
vegetables
Serves 4
400 g halibut fillet without skin
1 red pepper
1 yellow pepper
1 courgette
4 celery stalks
4 baby corn
1 spring onion
2 cloves of garlic
2-3 sprigs of thyme
olive oil
100 g glasswort
2 tbsp sushi vinegar
1 lime
chives
basil
#5 EN - Spring
1. Heat up the Big Green Egg with the
Cast Iron Grid to 170°C. Soak a handful
of Pecan Wood Chips in water. Remove
the stalk and the seeds from the peppers
and slice into large chunks. Cut the top
and bottom of the courgette and cut
the fruit into quarters lengthwise. Peel
the celery. Peel the garlic and finely
chop along with the thyme. Mix into
3 tablespoons of olive oil and coat the
vegetables with the mixture. Blanch
the glasswort for 1 minute in boiling
water, then drain. Cool immediately in
ice water and leave to drain.
2. Place the vegetables, except the
glasswort, on the grid of the Big Green
Egg, close the lid and grill for about 3
minutes. Turn the vegetables halfway,
then remove them from the grid.
3. Take the Cast Iron Grid out of the
EGG using the Cast Iron Grid Lifter and
place in a safe place. Close the lid of
the EGG and open the air valve and the
dual function metal top a small crack
so that the temperature drops. Wait
until it is around 130°C, then open
the lid and sprinkle the soaked Pecan
Wood Chips on the embers. Place
the convEGGtor and lay the standard
stainless steel grid and the Flat Baking
Stone in the EGG. Close the lid and
Share with your local dealers
This edition will run until the end of September 2015. Make sure all your
copies are ‘sold out’ before that time. Bring the displays and the refill
boxes to your local dealers and check regularly if there’s still enough in
stock.
This edition is printed in the English, German, Dutch, Italian, Swedish,
Swiss and Russian language. Would you like to have the next issue in your
own language? Please contact us.
/Summer
Accessories:
Cast Iron Grid
Pecan Wood Chips
Cast Iron Grid Lifter
convEGGtor
Flat Baking Stone
TASTE
SAVOUR THE ND
LA
R
ZE
IT
SW
OF
wait approx. 5 minutes for the Flat
Baking Stone to become hot.
4. Place the halibut on the Flat Baking
Stone and sprinkle with salt and pepper.
Brush with olive oil and close the lid.
Leave to smoke for about 15 minutes.
The fish meat must remain somewhat
glassy. In the meantime, finely chop
the vegetables. Mix the sushi vinegar
with 4 tablespoons of olive oil and salt
and pepper and drizzle the dressing
over the vegetables.
5. Arrange the grilled vegetables and
glasswort in the middle of the plates.
Remove the halibut from the EGG
with a spatula and place on a cutting
board. Sprinkle with pepper and grate
lime zest to taste. Cut the fish fillets
into cubes and arrange on the plates.
Garnish with the basil and chives.
>>
Promote Big Green Egg!
To get in contact with the target group make use of events, goodie bags,
magazines, the website etc. Promote Big Green Egg by spreading the Enjoy!
with a
Maier grew up
Head Chef Didi
and for nature.
love for the profession
further.
skill brought him
Ambition and
Didi what ingredients
Discover with
Land has
the Salzburger
the nature of
to offer.
Picnicking with
portable
alty:
Alsace speci
n
Flammkuche
s
Tasting the chef’
local produce
>> 5
en, is a
aka flammkuch
Tarte flambée,
the
specialty from
delicious and versatile
to bake this
Read here how
Alsace region.
Egg® to
on the Big Green
ancient delicacy
with that delicious
get the best results
crispy base.
>> 10
Tasty seasonal
Traditional or
?
trendy dining
a
for
Mini or the MiniMax
Bring along the
other
a boat trip or
a day at the beach,
the
allow you to enjoy
daytrip. This will
taste
with that special
tastiest dishes
for
y offers something
Swiss gastronom
to
age-old traditional
everyone, from
Enjoy the diversity,
bold trendy dishes.
tart to
authentic apricot
from a delicious
tuna tartare.
a modern smoked
>> 15
on location.
>> 12
fish
themselves
shellfish, lend
Fish, as well as
with the Big Green
well to preparation
some
inspire you, as
Egg. Let the seasons
best during particular
fish are at their
seasons.
>> 23
Let this Enjoy! be a guide to enjoy the best dishes, prepared using the finest
seasonal ingredients.
22
Enjoy!
Filling, lighting & cooking
The Big Green Egg is suitable for many cooking techniques. After lighting
up the
EGG, various accessories can be used to set up the Big Green Egg for
grilling, baking,
boiling, stewing, smoking or slow cooking. On this page you will find
a guide to the
basic setups and a number of preparations they make possible.
Dual function
metal top
Lid with chimney
Ceramic
snuffer cap
Temperature
gauge
Stainless
Steel Grid
Fire ring
BASIC SETUPS
1
2
Cast Iron Grid
convEGGtor &
Stainless Steel Grid
Grid
Cast Iron
HOW TO LIGHT UP
THE BIG GREEN EGG
Stainless
Steel Grid
1. Fill the ceramic fire pit with charcoal to about 5cm over the
rim. Add 3 Big Green Egg Charcoal Starters (firelighters).
convEGGtor
2. Fully open the air control at the base and light the firelighters.
Leave the lid open. The large amount of oxygen will soon get
the charcoal glowing.
3. After 10-15 minutes, if the firelighters have burned up,
install the accessories for the desired setup, depending on
what you are cooking.
Ceramic
firebox
Grate
4. Close the lid and install the dual function metal top. Set the
temperature as shown in tip 3 on page 9.
N.B. After lighting up, keep the lid of the Big Green Egg
closed as much as possible to maintain the desired
temperature.
Base
Draft door
TEMPERATURES & TIMES
In this list you will find the setup, temperature and time indication for
Preparation
Setup 1:
Grilling fruit & vegetables
Grilling shellfish
Grilling fish
Short meat preparations
Rib Eye
Chicken
Lamb chops
Setup 2:
Large meat preparations
Pork neck
Leg of lamb
Rump steak
Smoking
Pork neck
Rump steak
Salmon
Setup 3:
Meat stew
Vegetable stew
Setup 4:
Pizza
Roasting potatoes
Roasting root vegetables
Hot chocolate cake
Weight
common cooking preparations on the Big Green Egg.
Big Green Egg
temperature
Core
temperature
For serious grilling!
Indirect cooking
Using the Cast Iron Grid for direct
cooking gives the food beautiful,
distinctive grill stripes.
Iron retains heat better than
stainless steel.
By installing the convEGGtor you turn
the Big Green Egg into an oven.
Suitable for low and high temperatures,
potentially with the addition of wood
smoke to smoke ingredients.
Uses include:
Short meat preparations /
Vegetables / Fish / Fruit / Scallops
Uses include:
Cooking large pieces of meat / Fish
Smoking large pieces of meat & fish
Time (approx.)
20-100 g
20-100 g
150-500 g
220°C
220°C
220°C
55°C
55°C
2-5 min.
13 min.
13 min.
100-250 g
100-250 g
100-250 g
220°C
220°C
220°C
50-68°C
75°C
50-68°C
5-10 min.
20 min.
5-10 min.
2-5 kg
2-5 kg
2-5 kg
120°C
120°C
120°C
65°C
55°C
48°C
4 hour
3 hour
1,5 hour
2-5 kg
1-3 kg
75-125 g
90°C
90°C
100°C
65°C
48°C
50°C
4 hour
1,5 hour
5 min.
2-8 kg
1-5 kg
150°C
150°C
-
3-4 hour
20 min.
-
250°C
150°C
150°C
200°C
-
5-6 min.
2-3 hour
2-3 hour
10 min.
3
Stainless Steel Grid
& Dutch Oven
4
convEGGtor,
Stainless Steel Grid
& Flat Baking Stone
Flat Baking
Stone
Dutch
Oven
Stainless
Steel Grid
convEGGtor
Stainless
Steel
Grid
After use
Closing the lower air slide of the Big
Green Egg after use and sealing the
chimney with the ceramic cover cap
extinguishes the charcoal. You can
simply light up the remaining charcoal
once again the next time you use it.
Stir the remaining coal with a poker
so that the ash falls down. Add new
charcoal and light up the Big Green Egg.
This overview was put together with the assistance of gastronomixs.com.
Stewing
The idea generator for chefs and food professionals.
Cooking on stone
By using the Cast Iron Dutch Oven
without a lid the delicious aromas
for which the Green Egg is known
are absorbed by the dish.
For baking pastry like cakes, breads,
pizzas, and roasting of, for example,
potatoes, sweet potatoes,
and vegetables.
Uses include:
Stewed pork cheek / Vegetable stew
Boeuf Bourguignon / Stewed onions
Uses include:
Bread / Pizza / Hot chocolate cake
Roasting potatoes and vegetables