This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Pan-fried kale with vegetarian gravy
Kale may not be the first thing that comes to mind when you consider the Big Green Egg. You can, however, also prepare this delicious vegetable in your EGG in various ways. This recipe may remind you of a vegetarian hotchpotch, with the exception of the potatoes and kale being pan-fried instead of mashed. It is served with a delicious vegetable gravy that easily measures up to any type of meat gravy, thanks to the lovely combination of grilled vegetables.
FOR THE KALE
3 large potatoes (very large)
6 tbsp sunflower oil
300 g cut kale
3 tbsp coarse mustard
250 ml crème fraîche
FOR THE GRAVY
3 red beets
5 celery stalks
200 g shiitake mushrooms
1 bulb of garlic
½ bunch lovage
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to 250°C. Meanwhile, wash the red beets, aubergine, courgette, carrots, celery stalks and the leeks in preparation for the gravy. Cut the beets and shiitake mushrooms into slices. Cut the aubergine and courgette into slices lengthwise. Halve the carrots lengthwise. Cut the celery stalks and the white part of the leeks into approx. 10 cm pieces. Halve the onions and the bulb of garlic crosswise.
Grill the freshly cut vegetables on both sides, all around or where cut (this depends on the type of vegetable) until nicely browned. This can’t be done in one go so you will have to grill the vegetables in portions. After grilling, place the vegetables in the Cast Iron Dutch Oven. Close the lid of the EGG after handling the food.
Use the Cast Iron Grid Lifter to remove the Cast Iron Grid and lay the Stainless Steel Grid in it. Reduce the temperature of the EGG to 180°C. Add the lovage to the grilled vegetables in the Dutch Oven. Add enough hot water to the Dutch Oven to fully submerge the vegetables. Place the Dutch Oven on the grid, close the lid of the EGG and allow to simmer for about 3 hours.
Remove the Dutch Oven from the EGG and use a fine sieve when pouring the contents into a pan or heat-resistant bowl. Use a wooden spoon to press the moisture from the vegetables. Dispose of the vegetables and pour the moisture into the Dutch Oven. Place the Dutch Oven on the grid, close the lid of the EGG and allow to reduce to a creamy gravy for about 1.5 hours.
Remove the Dutch Oven from the EGG, season to taste with salt and pepper and pour the desired amount of gravy into the Cast Iron Sauce Pot. Keep the remaining gravy for the next time (see tip).
Wash the Dutch Oven, place it on the grid and close the lid of the EGG. Heat the pan for about 10 minutes. The temperature of the EGG will remain at 180°C. Meanwhile, peel the potatoes and cut them into 1.5-2 cm cubes. Wash the starch off the potato cubes and pat dry. Peel and finely chop the onion.
Heat the sunflower oil in the Dutch Oven. Add the potato cubes and the onion and leave to fry for about 8 minutes. Stir from time to time while cooking and close the lid of the EGG after handling the food.
Add the cut kale and fry it for approx. 5 minutes. Stir from time to time. Add 1 dl of water and wait until it has completely evaporated. Stir in the mustard and crème fraîche and heat with the rest of the food. Place the Cast Iron Dutch Oven on the grid of the EGG to heat the gravy.
Season the kale mixture to taste with salt and pepper and serve with the vegetarian gravy.
There is more than enough vegetarian gravy than needed for this dish. Leave the remaining gravy to cool. Freeze it in a sealed container or pour it into an ice cube tray and use the cubes as bouillon cubes.
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