PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. In the meantime, slice the venison fillet for the satay in equal size pieces and thread them onto four Bamboo Skewers.

Cut off the tops and bottoms of the apples and remove the cores. Cut the butter into four equal cubes and fill the apples with the butter. Stick a sprig of thyme and rosemary in the filling of each apple.

Wash the leaves of curly kale for the garnish and let them drain. Cut out the stem if it is very thick. Remove the stalk and the seeds from the chilli pepper and finely chop the flesh. Cut the butter into small cubes.

PREPARATION

Place the satay and the blood pudding on the grid, close the lid of the EGG and grill for about 1.5 minutes so that there are nice grill marks. Turn over the satay and the blood pudding and grill so that the other side also has nice grill marks. In the meantime, grease the Cast Iron Skillet with butter.

Remove the satay and the blood pudding from the EGG and set them aside. Remove the grid, place the convEGGtor and the Stainless Steel Grid in the EGG. Place the Small Cast Iron Skillet on the grid and put in the curly kale. Sprinkle with the chilli pepper and place the apples on the kale. Pour the white wine over the kale and close the lid of the EGG. The temperature of the EGG will already have reduced to about 160 °C by installing the convEGGtor. Maintain this temperature and let the curly kale and the apples stew for approximately 20 minutes. If necessary, pour more white wine into the skillet so that the curly kale changes colour, but does not fry.

After about 20 minutes, place the satay and the blood pudding on the kale and heat them until the satay reaches a core temperature of 52-55 °C. You can measure the core temperature with the Instant Read Thermometer.

Remove the skillet from the EGG and place on a heat-resistant mat on the table so that everyone can serve themselves satay, blood pudding, an apple and the curly kale.