Veal Orloff Skewers

Name: Veal Orloff Skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 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; 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; 1 whole Saint-Felicien cheese; 100ml (3.4 fl oz) Cream; 100ml (3.4 fl oz) Honey; 1 pinch Dried edible lavender; 2 Courgettes (1 yellow + 1 green); 2 tbsp Olive oil; To taste - Salt and pepper

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Cuisine

French

Author:

Big Green Egg

Servings

Cook Time

20 minutes

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.

Cook Mode

Ingredients

Skewers

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

Herb Gremolata

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

Lavender Goat's Cheese Cream

1 whole Saint-Felicien cheese
100ml (3.4 fl oz) Cream
100ml (3.4 fl oz) Honey
1 pinch Dried edible lavender

Fresh Courgettes

2 Courgettes (1 yellow + 1 green)
2 tbsp Olive oil
To taste - Salt and pepper

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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.