CHRISTMAS SIDES ON THE EGG
CHRISTMAS SIDES ON THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks: stars of the restaurant world, stars of the sports stars, stars of interior design and television.
But our penultimate batch of recipes isn’t about the stars, it’s about the supporting cast. They’ve come not from a big-name chef but the team here at Big Green Egg. And they’re all about the humble side dishes that sit alongside that showy festive centrepiece and tie the whole Christmas dinner together. To keep your Christmas cooking as stress-free as possible, we’ve kept the recipes simple and made them so they can be cooked ahead of time and reheated while the turkey or beef is resting.
TAKE IT OUTSIDE
A Christmas dinner cooked on the EGG is a game-changing proposition. First and foremost, it’s about the quality of the food – the way the EGG locks in all those precious juices and imbues everything with a welcome depth of flavour. Almost as importantly, it can make the whole Christmas Day experience less frantic. Taking some of the cookery outside frees up oven space and reduces the chaos in the kitchen – as beneficial to family harmony as it is to the quality of the food.
BIGGER & BETTER
For a multi-dish dinner like the classic Christmas feast, the EGGspander System really comes into its own. This simple set of accessories increases the EGG’s cooking area and allows for the simultaneous use of several different modes. Without an EGGspander you can roast a centrepiece, then cook a side or two while it rests. With an EGGspander you can produce the entire dinner on the EGG, going big on the trimmings without too much plate juggling.
