Are you are looking for the perfect gift for friends – or the family? Something that will bring them all together, helping out, giving advice – and just enjoying being in each other’s company? Then it’s time to join the Big Green Egg family! Hirsch’s has the whole selection of Big Green Eggs – and the amazing accessories that go with them!
Festive feasting will be so much fun with a BGE from Hirsch’s. Here is a rundown!
The most popular size EGG, it easily handles a 10kg turkey or 12 burgers for the family cook-out. New EGG owners can choose from a hardwood table or nest option or even to have the EGG be uniquely fitted into their patio space at home.
Short on space but hungry for flavour? This EGG weighs in at 50kg and 70cm but its 38cm grid diameter perfectly fits a large pork belly, a couple of ribs or burgers.
Complete with its own carrier nest, the baby EGG is ready for “on the move” cooking such as camping and entertaining at the rugby. It’s also the most popular “2nd EGG” for many Large and XL EGG owners.
Incidentally, if you’re looking for a pure, chemical free briquette, take home a bag of Big Green Egg all natural lump charcoal. It’s made from the invasive Black Wattle, so will not be missed in the veld.
RECIPES
Boozy Rosemary and Peach Bacon Jam
Fills: 2 x 470 ml glass jars/ 4 x 230 ml glass jars
Prep Time: 15 min
Cook Time: 1.5 hours
Ingredients:
- 600 gr, wood smoked streaky bacon, finely sliced
- 15 ml olive oil
- 4 brown onions, finely chopped
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 teaspoons crushed garlic
- 600 gr, in season peaches, sliced
- 3 tablespoons finely chopped, fresh rosemary
- ¼ cup water
- ¼ cup bourbon
- ¼ cup balsamic vinegar
- ½ teaspoon salt
Method:
- Heat the Big Green Egg by filling the ceramic fire box with Big Green Egg Natural Lump charcoal and light it. Set for direct cooking.
- Once the Egg reaches 300 degrees Celsius – within approximately 15-20 minutes – place the Enameled Cast Iron Dutch Oven on the grid to heat up.
- Heat the olive oil and place the chopped bacon in the hot pot, allowing to cook and fry for 30 minutes. Keep on checking the bacon and stirring the pot, to prevent burning – with Egg lid closed.
- Once the bacon has just become crispy, scoop it out with a heat resistant, slotted spoon, leaving the cooking fats behind. Set aside.
- Next up, fry the brown onions in the hot cast iron pot – for about 7 minutes until soft and translucent.
- Now add the sugar, maple syrup and garlic – and allow to caramelize – simmering for a good 10 – 15 minutes.
- Remove the fried onions from the cast iron pot with a slotted spoon, leaving all cooking liquids behind and set aside.
- Place the peaches, rosemary and water in the pot, and allow to simmer with the lid closed for 15 minutes, until soft.
- Add the bourbon, balsamic vinegar and salt. Mix.
- Now bring the fried bacon and onions back to your pot and give it all a good mix through.
- Close the top and bottom vents and reduce the temperature to 150 degrees Celsius.
- Simmer the bacon jam for another 30 minutes, stirring in intervals, until the jam is fully incorporated and sticky.
Three Cheese and Mustard Sourdough Braaibroodjie
Serves: 4
Prep time: 20 min
Cook time: 10 min
Accessories: 30cm Superlight Round Griddle, Sauce Pan, Silicone Brush
Ingredients:
Sweet Mustard Sauce:
- 4 large eggs whisked
- 1/2 cup water
- 3/4 cup sugar
- 4 tablespoons mustard powder
- 1/2 teaspoon salt
- 1/2 cup vinegar
Three Cheese Braaibroodjie:
- 8 slices of good quality sourdough bread
- Butter to spread
- 200 gr grated mozzarella cheese
- 200 gr sliced emmental cheese
- 200 gr grated mature cheddar cheese
Method:
- Combine the ingredients for the sweet mustard sauce in a Sauce Pan.
- Place on medium heat and allow sauce to heat and thicken, while whisking. This will take about 5 – 7 minutes.
- When the mustard sauce has thickened, set aside to cool slightly.
- Prepare your braaibroodjies by spreading the outside with butter.
- Layer one slice with the three cheeses, and give the other slice a spread of sweet mustard sauce. You can also add a teaspoon of chutney if you so wish.
- Close the braaibroodjies (remember to have the butter on the outside).
- Braaibroodjies are usually the last to go on the grill. Ensure your EGG has reached a temperature of 200 degrees Celsius.
- Place the 30cm Superlight Round Griddle – on your grid with the EGG set to direct cooking (convEGGtor removed).
- Place the braaibroodjies on the flat grid and close the egg, allowing the bread to toast for about 2 minutes a side, or until the bread is nicely toasted and cheese melted.
The perfect treat to enjoy with friends and family!