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Greenfield Services (Southern) Ltd
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Big Green Egg Dealers for Sussex: Follow for recipes and more! http://www.biggreeneggsussex.co.uk/
Big Green Egg Dealers for Sussex: Follow for recipes and more! http://www.biggreeneggsussex.co.uk/

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Salsa Verde Chicken Pasta
From the Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients:
• 3 boneless, skinless chicken breasts, cubed
• 1½ tbsp olive oil
• 3 tomatillos, chopped
• 1 large white onion, chopped
• 1 large red bell pepper, chopped
• 1½ tsp paprika
• Salt and pepper to taste
• 450g uncooked rigatoni or rotini pasta
• 500ml chicken broth (low sodium)
• 200g salsa verde
• 4 tbsp chopped cilantro (save more for garnish)
• 5 ounces cream cheese
• 1 lime, juiced
• Diced avocado for topping

EGGcessories:
• Cast Iron skillet
• Stainless Steel Grid

Directions:
• Set EGG for direct cooking without the convEGGtor at 350°F/177°C.
• Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
• Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
• Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
• Top with diced avocado and cilantro
• Serves 6

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Down and Dizzy Shepherd’s Pie
From the Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients:
• 2 pounds russet potatoes, peeled and cut into 1 inch cubes
• 175 ml milk
• 6 tbsp butter
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 1 pound ground beef or lamb
• 1 pound ground sage sausage
• 4 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 4 tbsp Dizzy Gourmet® Down and Dizzy™ Seasoning
• 470 ml beef broth
• 85g frozen peas

EGGcessories:
• Deep dish pizza & baking stone
• Dutch oven
• Stainless Steel Grid

Directions:
• Set EGG for direct cooking at 350°F/177°C.
• Add Dutch oven to the cooking grid. Place potatoes in Dutch oven and cover with water by 2 inches. Bring to a boil and cook 16 to 18 minutes or until tender. Drain potatoes, set aside in a large bowl.
• In the Dutch oven, heat milk, butter, salt, pepper; stir until butter is melted. Pour milk mixture into the bowl with potatoes; mash until smooth. Set aside.
• Return clean Dutch oven on the cooking grid and add olive oil; heat until almost smoking. Add onions and carrots and cook 8 to 10 minutes until vegetables are softened but not browned, stirring occasionally.
• Add meat and Down and Dizzy™ Seasoning and cook until no longer pink. Add tomato paste and Worcestershire sauce; cook 1 minute.
• Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas.
• Transfer mixture to a Deep Dish Baking Stone
• Add convEGGtor to the EGG and stabilize at 350°F/177°C. Spread mashed potatoes in even layer over mixture; sprinkle with additional Dizzy Gourmet® Down and Dizzy™ Seasoning.
• Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.
• Serve warm.
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9/14/17
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Pot Roast with Vegetables
From the Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients:

• 3lbs boneless beef chuck roast
• 2 tbsp. plain flour
• 2 tbsp. olive oil
• 2 potatoes, skin on, washed and cut into 2 inch chunks
• 6 carrots, peeled and cut into 2-inch lengths
• 10 brussels sprouts, cut in half
• 1 large onion, peeled and cut into 1 inch chunks.
• 120ml vegetale broth
• 120ml red wine
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tsp salt
• ½ ground black pepper
• 3 cloves garlic, minced
• 1 onion, sliced.

EGGcessories:
• Enameled Cast Iron Dutch Oven
• Stainless Steel Grid


Directions:
1. Prepare EGG for direct cooking without the convEGGtor at 400-350°F/117°C.
2. Coat the beef chuck evenly with flour and set aside Heat the olive oil in the dutch oven.
3. Brown the beef chuck on all sides, about 10 mmintes total; remove from the heat
4. Add the vegetables to the cooking grid and cook until slightly charred and tender.
5. Add the potatoes to the Dutch oven and poured in the broth and wine. Sprinkle with the basil, oregano, thyme, salt & pepper. Add the garlic, onion slices and the roast.
6. Cover and cook in the EG for 2 ½ hours. Add the carrots, brussel sprouts and onion chunks and additional broth if needed.
7. Continue roasting, covered, until the roast pulls apart easily with a fork- about 1 hours longer. Dome temp will usually maintain a gentle steady simmer.
Let cool slightly before serving!
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Whirly Bird Chicken Stew
From the Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients:
• 2 large or 3 small boneless skinless chicken breasts
• Dizzy Gourmet® Whirly Bird Seasoning
• 2 tbsp. cooking oil
• 1 very large sweet onion (or 2 small ones), coarsely chopped
• 1 head of garlic
• 3 medium potatoes
• 1 bunch of asparagus
• 1⁄4 cup all-purpose flour
• 1.5 quarts chicken broth (low sodium)
• Large cast iron Dutch Oven or heavy bottomed pan

EGGcessories:
• Cast Iron Dutch Oven
• Stainless Steel Grid


Directions:
1. Generously coat chicken breasts with Whirly Bird Seasoning.
2. Prepare EGG for direct cooking at 400-450°F/204°C-232°C.
3. Preheat Dutch Oven for 5 minutes.
4. Add oil to pan and spread to cover pan. When oil starts to smoke, brown chicken for 2-4 minutes per side. The goal here is good, dark browning, but don’t fully cook the chicken. It will have time to finish cooking in the stew later. Reserve chicken.
5. Close vents a bit to reduce heat, and add onions, garlic and a few shakes of Whirly Bird Seasoning.
6. Stir onions and garlic while scraping brown bits off the bottom of the pan. If necessary, add a splash of chicken broth to help with deglazing the pan.
7. Once onions are soft and cooked, add potatoes and stir for a few minutes until hot.
8. Sprinkle flour over everything and stir to incorporate and stir for about 2 minutes until pan is dry. (flour will absorb all the moisture in the potatoes/onions/garlic).
9. Add chicken broth and stir to incorporate. Add 1 tbsp. Whirly Bird Seasoning.
10. Bring to boil and reduce heat and simmer until potatoes are nearly tender, a 275-300°F/135°C- 149°C dome temp will usually maintain a gentle steady simmer. Add chicken, return to simmer for 10-15 minutes.
11. Add asparagus, simmer 2 minutes and remove from heat.
12. Add Whirly Bird and/or salt to taste. Let cool slightly before serving.

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Gordon Ramsay’s Salt Beef Brisket

Recipe from The Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients for rub:
• 5 tbs Smoked paprika
• 1 tbs curry powder
• 1 tbs chilli flakes
• 1 tbs cinnamon
• 1 tbs star anise powder
• 3 tbs onion powder
• 2 tbs garlic powder
• 1 zest of orange

For the salt beef:
• 2kg of salted beef brisket
• 2 tbls pink salt
• 5lts of water
• 2 cinnamon sticks
• 2 tsp Maldon sea salt

Eggcessories:
• Plate setter (ConvEGGtor)
• Apple smoking chunks
• Meat Claws


Directions:

1. Place the salt beef inside a large pan and boiler with the pink salt & cinnamon for 2 hours. Allow to cool in the water, remove & pat dry

2. Make the dry rub by mixing the spices with zest of orange in a bowl.

3. Place beef on large flat tray. Pour spice mix over and rub/massage the spice mix into the meat. Leave for 2 minutes to start absorbing then repeat the process with any left over dry spice mix.

4. Light your EGG- target temperature is 120C. After 15 minutes when up to temperature, add the pre-soaked Apple smoking chunks.

5. Add plate setter (legs up) with stainless steel grid on top for indirect cooking.

6. Place salt beef on the stainless grid and slow cook the meat for 2-3 hours (until the internal temp reaches minimum 90C)

7. Once cooked, pull the meat apart with the meat claws & serve in a bun- Gordon Ramsay suggests with pickles & BBQ sauce or for a more festive theme, add cranberry sauce!


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Brownies

From Big Green Egg adapted by Emily at Greenfield Services.

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients.
• 200g unsalted butter
• 200g best dark chocolate
• 60g plain flour
• 80g cocoa powder
• 1tsp baking powder
• 50g white chocolate
• 50g milk chocolate
• 4 large egg
• 300g golden caster sugar
• 2 tsp vanilla extract
• 20cm square tin, cut out a square of non-stick baking parchment to line the base.

EGGcessories.
• Plate Setter
• Stainless Steel Grid
• Apple or Cherry wood chips

Directions.
1. Set the EGG for indirect cooking with the plate setter feet up with the stainless steel grid resting on the feet, Sprinkle a very small handful of pre-soaked apple chips on top of the charcoal. Set at 320°F/160°C.

2. Start the brownie mixture by cutting up the unsalted butter into cubes and breaking up the dark chocolate into small pieces and combining in a medium bowl. Fill a small saucepan roughly a quarter full with hot water and place the medium bowl on top, ensuring that the bottom of the bowl does not touch the water. The temperature should be at a low heat, enough to melt the chocolate and butter- stir occasionally to mix.

3. Once melted, remove the bowl from the pan and leave the melted mixture to cool to room temperature. Another method of melting is to cover the chocolate and butter loosely with cling film and put in the microwave for 2 minutes, stirring in-between.

4. Meanwhile, break the eggs into a large bowl and add the caster sugar, with an electric mixer on maximum speed, whisk the eggs and sugar together until they look thick and creamy, like a milkshake. This can take between 3-8 minutes. Add the vanilla extract.

5. Pour the cooled chocolate mixture over the eggy mousse, and then GENTLY fold together with a rubber spatula, by folding the mixture you are combining the two without knocking out the air so be as gentle and slow as you like, eventually achieving a mottled dark brown mixture.

6. Sieve plain flour, cocoa powder & baking powder into a medium bowl to get rid of any lumps and re-sieve into the brownie mixture, gently fold in this powder using the figure of eight action, at first it will look dusty and dry but with patience the mixture will end up looks fudgy and moist.

7. With a sharp knife, chop the white and milk chocolate into chunks and combine into your brownie mixture until they are dotted throughout.
8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula, ensuring the brownie is evenly levelled in the tin.

9. Place the brownie mixture into the egg and cook for 30-45 minutes, or until a toothpick inserted into the centre comes out almost clean.


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7/31/17
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Brownies

From Big Green Egg adapted by Emily at Greenfield Services.

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients.
• 200g unsalted butter
• 200g best dark chocolate
• 60g plain flour
• 80g cocoa powder
• 1tsp baking powder
• 50g white chocolate
• 50g milk chocolate
• 4 large egg
• 300g golden caster sugar
• 2 tsp vanilla extract
• 20cm square tin, cut out a square of non-stick baking parchment to line the base.

EGGcessories.
• Plate Setter
• Stainless Steel Grid
• Apple or Cherry wood chips

Directions.
1. Set the EGG for indirect cooking with the plate setter feet up with the stainless steel grid resting on the feet, Sprinkle a very small handful of pre-soaked apple chips on top of the charcoal. Set at 320°F/160°C.

2. Start the brownie mixture by cutting up the unsalted butter into cubes and breaking up the dark chocolate into small pieces and combining in a medium bowl. Fill a small saucepan roughly a quarter full with hot water and place the medium bowl on top, ensuring that the bottom of the bowl does not touch the water. The temperature should be at a low heat, enough to melt the chocolate and butter- stir occasionally to mix.

3. Once melted, remove the bowl from the pan and leave the melted mixture to cool to room temperature. Another method of melting is to cover the chocolate and butter loosely with cling film and put in the microwave for 2 minutes, stirring in-between.

4. Meanwhile, break the eggs into a large bowl and add the caster sugar, with an electric mixer on maximum speed, whisk the eggs and sugar together until they look thick and creamy, like a milkshake. This can take between 3-8 minutes. Add the vanilla extract.

5. Pour the cooled chocolate mixture over the eggy mousse, and then GENTLY fold together with a rubber spatula, by folding the mixture you are combining the two without knocking out the air so be as gentle and slow as you like, eventually achieving a mottled dark brown mixture.

6. Sieve plain flour, cocoa powder & baking powder into a medium bowl to get rid of any lumps and re-sieve into the brownie mixture, gently fold in this powder using the figure of eight action, at first it will look dusty and dry but with patience the mixture will end up looks fudgy and moist.

7. With a sharp knife, chop the white and milk chocolate into chunks and combine into your brownie mixture until they are dotted throughout.
8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula, ensuring the brownie is evenly levelled in the tin.

9. Place the brownie mixture into the egg and cook for 30-45 minutes, or until a toothpick inserted into the centre comes out almost clean.


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7/31/17
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Pork Joint with Crackling

From Emily at Greenfield Services on the MiniMax

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients.
• Pork Joint with Crackling
• Salt & Pepper

EGGcessories.
• Plate Setter

Directions.

1. Bring the pork rib to room temperature
2. Score the skin into a criss-cross pattern, making sure you only score the fat and not deep enough to cut into the meat.

Scoring the pork exposes more fat to the heat, therefore resulting in more fat being rendered during cooking!

3. Light the EGG ready for indirect cooking with the plate setter feet up and stainless steel grid resting on the legs. Heat to 250 C.
4. Once the EGG has reached desired temperature, place the drip pan on the stainless-steel grid with the V-rack on top.
5. Place the Rack of pork in the V-rack, ensuring that the Drip pan is underneath to catch juices. Or alternatively, place the pork joint in the drip pan.
6. Cook the pork at 250 C for approximately 30 minutes or until desired crackling is achieved
7. Drop the temperature to 130 C and cook for roughly 1-1.5 hours, until the pork cooked throughout, the internal temperature should be at 65 C or until the juice runs clear when pierced in the thickest part of the joint.

Serve with roasted potatoes and veggies for the perfect Sunday dinner!



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5/30/17
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Pork Joint with Crackling

From Emily at Greenfield Services on the MiniMax

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients.
• Pork Joint with Crackling
• Salt & Pepper

EGGcessories.
• Plate Setter

Directions.

1. Bring the pork rib to room temperature
2. Score the skin into a criss-cross pattern, making sure you only score the fat and not deep enough to cut into the meat.

Scoring the pork exposes more fat to the heat, therefore resulting in more fat being rendered during cooking!

3. Light the EGG ready for indirect cooking with the plate setter feet up and stainless steel grid resting on the legs. Heat to 250 C.
4. Once the EGG has reached desired temperature, place the drip pan on the stainless-steel grid with the V-rack on top.
5. Place the Rack of pork in the V-rack, ensuring that the Drip pan is underneath to catch juices. Or alternatively, place the pork joint in the drip pan.
6. Cook the pork at 250 C for approximately 30 minutes or until desired crackling is achieved
7. Drop the temperature to 130 C and cook for roughly 1-1.5 hours, until the pork cooked throughout, the internal temperature should be at 65 C or until the juice runs clear when pierced in the thickest part of the joint.

Serve with roasted potatoes and veggies for the perfect Sunday dinner!



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5/30/17
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Sweet potato, red pepper & chorizo

From Charlotte at Greenfield Services

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

Ingredients:

• Spanish Chorizo Ring 225G
• Red bell pepper x2
• 3 Large Sweet potatoes.
• Olive oil
• Salt & Pepper

EGGcessories.
• Plate Setter
• Stainless Steel Grid

Directions.

1. Light the EGG ready for indirect cooking with the plate setter feet up and stainless steel grid resting on the legs. Heat to 400-450 F/200-250 C
2. Start by preparing the ingredients: peel the sweet potato and chop into bitesize pieces. Wash the red peppers and slice into quarters length-wise, removing the inner seeds, Slice into long strips.
3. In an Egg safe dish, put the prepared veggies in and cover liberally with olive oil.
4. Cook in the egg for 20 minutes.
5. Meanwhile prepare the chorizo, peel the skin off and chop into bitesize pieces.
6. After 20 minutes, add the chorizo to veggie mix, tossing in oil and cook for a further 5-10 minutes, until brown and warmed through.




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