Rabbit served Tuscan style
This is really a footnote to the recipe “Slow cooked rabbit with boozy apricots”. Slow cooked meat dishes with a rich sauce are often served in the same way that the Tuscans serve their rich soups, (more…)
This is really a footnote to the recipe “Slow cooked rabbit with boozy apricots”. Slow cooked meat dishes with a rich sauce are often served in the same way that the Tuscans serve their rich soups, (more…)
My friend Nicola has been playing with last month’s pumpkin recipe a little but to great success as you can see in the pictures. She made a couple of small modifications from the one we published a couple of weeks ago and I thought they would be good to share. (more…)
The bread we have found in Italy certainly goes hard quickly! Partly the weather and partially the absence of additives in the bread. You quickly realise why there are so many Italian recipes that include the use of “stale bread”!!
Well here is ours ……….
Focaccia rinascere (Focaccia Reborn!!).
Toasted focaccia with olive oil By: MarkFocaccia rinascere
Ingredients
Directions
These were simply prepared as the Egg was heating up to grill a main course. The bread was sliced 1cm thick and toasted on the cast iron grill – but it would have worked just as well with the stainless steel grill (it actually works best of all with slightly stale bread too so perfect for those moments when you’re trying to use up the loaf!).
Whilst the toast was cooking it was time to chop up a couple of ripe tomatoes – if they have lots of seeds squeeze some of them out and discard and chop the tomato flesh into chunky pieces. Take the toast off the grill and rub the “most toasted side with a clove of garlic – don’t peel it first simply cut off the base and use the toast to act like sandpaper and wear away the garlic (this is why slightly stale bread works best!)
Add the chopped tomatoes to the toast, glug a little olive oil on the top and pop back on the BGE around the edge (now with the least toasted side facing the flame) this will help to warm the tomatoes a little – this is more important doing this in the UK than in the warmth of Italy!
After two minutes remove from the Big Green Egg and add some torn basil leaves and some fresh salt and pepper. If you are feeling very Mediterranean then add a little more oil and a touch of vinegar.
…Deliciously simple!
Fresh tomatoes on garlic infused toasted bread with olive oil
By: Mark
Hi,
My name is Mark and these pages reflect some of the enjoyment my wife Jackie and I have with our outdoor cooking. The idea of cooking over wood, or charcoal has a certain primeval appeal and we have been through a whole series of outdoor cooking devices and different BBQs over the years to get to where we are now!
That change to “where we are now” came with discovery of the ‘Big Green Egg®” inspired by clay cooking vessel developed around 3000 years ago in China, it now embraces the Japanese name “Kamado” actually meaning oven or fireplace.
The Big Green Egg really transformed our outdoor cooking and indeed led us to move a lot of our “indoor cooking” to our “outside oven”. So when warm enough in the UK we cook and eat outside – when cooler – we often cook outside and eat-in!
The versitility of the Big Green Egg will hopefully become apparent as you “flick though these pages”. This blog started as a simple repository for ideas and to record our cooking “experiments” but is beginning to expand to include some “tried and tested” recipes as well as those used in the cooking experiments which are included in the Blog pages!
As well as being versatile the Big Green Egg is a very “forgiving” cooking device but one which also encourages surprising consistency and opportunities for experiment.
We do hope you enjoy the site and enjoy experimenting with some of the recipes!
Best wishes
Mark
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