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Veal Orloff Skewers
Big Green Egg
4
20 minutes
French
Dinner
Make Orloff-style bacon-wrapped veal skewers on the Big Green Egg with herb gremolata, fresh courgette ribbons, and a lavender goat's cheese cream sauce. This French BBQ recipe uses the Big Green Egg cast-iron grid for a perfectly seared, herb-forward cook with a southern French accent. Grilled lemon gremolata and a Saint-Felicien lavender cream make this an elegant live-fire dish ideal for summer entertaining.
Ingredients
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600–800g (1.3–1.75 lb) Veal, cut into even cubes
12–16 slices Thin bacon (smoked pork belly or bacon)
Salt and pepper
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1 clove Garlic
1 small bunch Flat-leaf parsley
A few leaves Young purple basil
1 Lemon (lightly grilled on the Egg)
4 tbsp Olive oil
Salt and pepper
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1 whole Saint-Felicien cheese
100ml (3.4 fl oz) Cream
100ml (3.4 fl oz) Honey
1 pinch Dried edible lavender
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2 Courgettes (1 yellow + 1 green)
2 tbsp Olive oil
To taste - Salt and pepper
Directions
Prepare the skewers: Wrap each piece of veal in a slice of bacon. Thread onto the skewers. Season lightly.
Prepare the gremolata: Cut the lemon in half and grill it on the Big Green Egg using the cast-iron grid. Lightly squeeze the grilled lemon (without using the zest). Finely chop the garlic and parsley, and add the young purple basil leaves. Mix with olive oil, a dash of grilled lemon juice, salt and pepper.
Prepare the courgettes: Slice the courgettes lengthways very thinly using a mandoline. Season with olive oil, salt and pepper. Set aside in the fridge.
Cook the skewers: Preheat the Big Green Egg to 250°C / 480°F with the cast-iron grid in place. Cook the skewers for 3 minutes on each side, directly on the cast-iron grid.
Make the lavender goat's cheese cream: Place the Saint-Felicien, cut into pieces, in a suitable container. Melt it on the Big Green Egg using the cast-iron grid. Add the cream, honey and lavender. Stir until smooth and glossy.
Plate: Arrange the courgette slices in a rosette or nest shape. Place the hot skewer on top. Drizzle with the lavender goat's cheese cream. Finish with the gremolata for freshness and color.
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