This gorgeous recipe comes courtesy of ‘The Big Green Egg cookbook’ on sale at Grillstock 2010

Cedar Planked Salmon with Honey Glaze

Grilling on Cedar plank infuses the salmon with a woody, smoky flavour while keeping the fish moist. The flavour is boosted by basting the fish with a honey citrus glaze.

Serve this right on the plank for a rustic presentation.

Ingredients:

• ½ cup Dijon mustard
• ¼ cup honey
• 1 tablespoon balsamic vinegar
• 2 teaspoons grated orange zest
• 1 teaspoon finely chopped fresh thyme
• 2 tablespoons extra virgin olive oil
• 4 (7 ounce) salmon fillets, skin on
• Rock salt and ground pepper to flavour.
• 2 Cedar Wood planks

Place the cedar planks in a pan, cover with water and soak for an hour (to eliminate burning).

Set the Egg for Direct Cooking with the porcelain grate. Heat the Egg to 400F

Whisk the mustard, honey, balsamic vinegar, orange zest and 1 teaspoon of thyme together in a small bowl.

Place the Cedar Planks on the grid, close the lid and pre-heat for 3 minutes.

Open the lid and turn the planks over, brush them with the olive oil and place 2 salmon fillets on each plank.

Season the salmon with salt and pepper and brush generously with the honey glaze.

If you prefer a stronger flavour you can marinate the salmon fillets in the marinade before hand.

Close the lid of the Egg. Cook the salmon for 12 -15 minutes for medium done.

Remove from heat, garnish with thyme and serve immediately.

This gorgeous recipe comes courtesy of 'The Big Green Egg cookbook' on sale at Grillstock 2010

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This gorgeous recipe comes courtesy of ‘The Big Green Egg cookbook’ on sale at Grillstock 2010

Thin Crust Pizza Dough

If you have never cooked pizza over the coals, you are missing a real treat. The Big Green Egg produces the same crispy, smoky flavour as a traditional brick pizza oven.

This particular dough recipe cooks thin and crispy. It’s the perfect base for your favourite toppings. You will get the best results if you preheat the baking stone on the Egg for 10 minutes.

Preheat the Egg to 500F-600F and place the baking stone on top of the inverted heat diffuser.

Ingredients:

• 1 cup of warm water (105-115 degrees Fahrenheit)
• 1 teaspoon granulated sugar
• 1 teaspoon active dry yeast
• 3 cups of all purpose or bread flour
• 1 teaspoon table salt
• 2 tablespoons of olive oil

Pour the warm water into a bowl, add the sugar, sprinkle the yeast and let sit for 10 -15 minutes.
Pour the flour, and salt into the bowl of an electric mixer with a dough hook, or mix it by hand in a large bowl.
Add the liquid yeast mixture and mix until combined, then add olive oil.
Once blended, turn out on to a floured surface and knead for 5 minutes until the dough becomes smooth and elastic.
Place the rounded ball of dough into an oiled bowl. Turn the dough to coat with olive oil. Cover with cling film then leave somewhere warm to sit for 1 ½ hours until doubled in size.

Turn the dough onto a well-floured surface, knead the dough lightly and then cut the dough into two circular balls. Each will make a pizza base. Using a rolling pin, roll each piece of dough out to a 10-12inch circle.

Tip:
When rolling pastry or dough, roll in one direction several times and then turn the dough in a continual clockwise direction. Repeat rolling. By turning the dough and not the rolling pin direction you will get a more uniform shaped circle.)

Lightly dust your pizza peel with flour so the dough will slide off easily onto the baking stone. Cover the pizza with desired toppings. Cook for about 12 minutes or until the dough is light brown and crisp.

This gorgeous recipe comes courtesy of 'The Big Green Egg cookbook' on sale at Grillstock 2010

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This gorgeous recipe comes courtesy of ‘The Big Green Egg cookbook’ on sale at Grillstock 2010

Pepper Crusted Rib Eye with Morel Cognac Cream Sauce

If Morels are not in season, substitute any available variety of mushrooms.

Ingredients:

• 1 tablespoon of unsalted butter
• ¼ cup morel mushrooms cut in quarters
• ¼ cup chopped shallots
• 1 clove garlic, minced
• ½ cup cognac or brandy
• 2 cups of single cream
• Rock salt and freshly ground black pepper
• Pinch of cayenne pepper
• 2 1/2lb bone in rib-eye steaks from a good local butcher

Pre-heat the Big Green Egg with the Cast Iron grate to 650 degrees Fahrenheit

Morel Cognac Cream Sauce

Melt the butter in a frying pan and add mushrooms and sauté until tender. Add the shallots and garlic and stir briefly.
Carefully add the Cognac- it will ignite so add it slowly with care!
Allow the Cognac to burn off then turn down the heat to allow the cognac to reduce by two thirds.
Add the cream, stirring constantly for 3 to 4 minutes, until the sauce thickens enough to coat the back of a wooden spoon.
Season the sauce with salt and pepper. (If you add the salt to early, the sauce will become too salty as it reduces).
Add a pinch of cayenne or more if desired. Cayenne will cut though some of the richness of the cream. Keep the sauce warm over a low heat.

Steak

Meanwhile coat both sides of the steak with a generous amount of salt and pepper. Place the steaks on the pre heated cast iron grid and close the lid of the Egg. Grill for about 6 minutes for medium rare, 8 – 10 minutes for medium.

When the steak is ready, transfer to a plate lined with tin foil and allow to rest.

Slice the steak against the grain ¼ inch thick and place the slices on a platter. Pour the sauce over the steaks and serve immediately.

This gorgeous recipe comes courtesy of 'The Big Green Egg cookbook' on sale at Grillstock 2010

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