Kenny Atkinson & Daniel Clifford on Saturday Morning Kitchen
Daniel Clifford and Kenny Atkinson seen here cooking on the Big Green Egg on Saturday Morning Kitchen with James Martin - Daniel cooked an exquisite looking dish of Roast daurade (gilt-head bream) with Parma ham and rosemary butter sauce – cooking the fish on a Mini EGG in the studio kitchen. Michelin Star chef Daniel Clifford, of 4AA Rosette Midsummer Restaurant in Cambridge, is a big fan of his Big Green Egg -
“I have never come across a barbecue that offers such versatility and control as the Big Green Egg. I am completely blown away by the results – it has become an obsession. I use the EGG for all manner of items on my menu. People are so surprised to see on the menu that the fish is cooked on a barbecue that they always want to come in to the kitchen to see it for themselves.”
Michelin starred chef Kenny Atkinson manages the magnificent 3AA Rosette restaurant The Orangery and the recently opened contemporary offering The Brasserie by Atkinson at Rockcliffe Hall in County Durham. He joined Rockliffe Hall in December 2009, and before long he was appearing on the Great British Menu and shot to national fame with his much loved and winning mackerel dish. Now it’s time for you to get cooking some fish on your Big Green Egg.
If you haven’t yet, you will be amazed at how simple and easy it is – you don’t need to be a Michelin Chef to get truly delicious results. Check out our instructional recipe video on the website or have a look at the recipe Daniel cooked on the Recipes & Tips section here.