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open_sauces:smoke_vapour_recipes [2013-11-11 17:27] – nik | open_sauces:smoke_vapour_recipes [2013-12-12 09:32] – maja | ||
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+ | ====== Smoke & Vapour recipes ====== | ||
- | a collection of recipes to inspire | + | Recipes for dishes that made up the [[smoke_vapour_menu|Smoke & Vapour |
+ | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
- | ====Cheese dumplings==== | + | * 18 quail eggs |
+ | * teaspoon of black tea leaves | ||
+ | * apple wood chips for smoking | ||
- | * 500 g feta cheese (even better, go for 50% feta, 50% roquefort) | + | < |
- | * 3 egg yolks | + | |
- | * 1 Tbsp lard | + | |
- | * 6 Tbsp semolina | + | |
- | * 2 Tbsp flour | + | |
- | * 1 Ts salt | + | |
- | * 1 Ts baking powder | + | |
- | * 1 cup breadcrumbs | + | |
- | | + | |
- | (via http:// | + | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. |
- | ====Knedle sa sirom==== | + | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
- | * 250gr sremskog sira | ||
- | * 2 zumanca | ||
- | * 2 ravne kasicice soli | ||
- | * 2 kasike pavlake | ||
- | * 3 kasike griza | ||
- | * 5 kasika brasna | ||
- | * 2 snega od belanaca | ||
- | (via http://www.coolinarika.com/recept/769208/ ) | + | //Mayonnaise// |
+ | * 2 chicken egg yolks | ||
+ | * 1 teaspoon mustard | ||
+ | * 1 spoon lemon juice | ||
+ | * pinch of salt | ||
+ | * ~ 250 ml peanut oil | ||
+ | * handful of fresh parsley and fennel steamed for a few minutes | ||
- | interesting celery potato dumplings: | + | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge in an airtight container. |
- | steamed celery & potato, then boiled… | ||
- | (via http:// | + | ---- |
+ | ==== Smoked potato skins ==== | ||
- | ====Kroppkakor==== | ||
- | * 1 kg steamed | + | * 2 white potatoes |
- | * | + | * salt |
- | * 1 1/4 cup all-purpose flour | + | * sunflower oil for frying |
- | * (something for the hearty for the filling - sundried tomatoes, almonds, pine nuts, herbs?) | + | * paper kitchen towel |
+ | * smoking chips (oak and maple) | ||
- | **Procedure** | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the peel in the stove smoker for a maximum of 10 minutes. Alternatively, |
- | * Mash the potatoes. Put this on a breadboard and make a small pit in the middle. | ||
- | * Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough. | ||
- | * Make a savoury filling | ||
- | * Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball. | ||
- | * Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface. | ||
- | * Serve hot with (smoked butter emulsion, steamed spinach puree, smoked sour cream) | ||
- | (via https:// | + | ---- |
+ | ==== Peppers in granular dust ==== | ||
- | ====From Noma==== | + | < |
- | **Smoked butter emulsion** | + | //Dukkah dust// |
- | * 100g water | + | * |
- | * 250g butter | + | * |
- | * 5g hay, finely chopped | + | * 1/2 handful pistachios |
+ | * 1/2 handful sesame seeds | ||
+ | * 1 teaspoon chia seeds | ||
+ | * 1 teaspoon hemp seeds | ||
+ | * 1 teaspoon blue thyme | ||
+ | * 1 teaspoon caraway seeds | ||
+ | * pinch of salt | ||
+ | * pinch of smoked paprika powder (spicy) | ||
+ | * apple wood chips | ||
- | Heat the water in a medium pan, cut the butter into pieces | + | Dukkah can be made several days in advance. Mix all ingredients |
- | **Ash Puree** | + | //Smoked glue// |
- | * 10 Green tops of the leeks (the bottoms can be steamed and served hot) | + | * Dijon mustard with grilled spices |
- | * 45g dill oil | + | * |
+ | * cherry wood chips | ||
- | Wash and dry the leek tops and grill them on the barbecue until completely | + | Chop or grind the sun-dried tomatoes into tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving, combine the mustard |
- | **Hazelnut puree** | + | //Peppers// |
- | * 125g hazelnuts | + | * 6 small sweet peppers |
- | * Roast on 160c for 20 mins blend into puree while still warm. | + | * apple wood chips |
+ | * popping sugar | ||
+ | Cut the peppers in half (if they are as small as the ones we used; otherwise into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the ' | ||
- | **Smoked potatoes** | + | ---- |
- | * 8 small vitelote potatoes | + | |
- | * 4 small white potatoes | + | |
- | * 3 handfuls of hay | + | |
- | * 8g applewood chips | + | |
- | * 200g water | + | |
- | * 125g butter | + | |
- | Preheat the oven to 160C. Rinse the unpeeled potatoes and put them in a gastro. Cover completely with hay and bake in the oven for 20 minutes. After cooking cover the potatoes with a damp cloth and let them rest with the hay. When cold cut them in 1/2 and scoop out the middles. Toast the applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. | ||
- | **Mushroom buillon** | + | ==== Nutty crackers and steamed orange syrup ==== |
- | 750g white champignons | + | //Steamed |
- | 1/2 onion | + | |
- | 1/2 leek | + | |
- | 1/2 carrot | + | |
- | butter for sauteing | + | |
- | 750g light chicken stock (or veg?) | + | |
- | 2.25kg water | + | |
- | 6 eggwhites | + | |
- | 100 birch wine, reduced by 2/3 | + | |
- | 20g applewood chips | + | |
- | chop all the vegetables roughly. Saute in butter in small batches, add the stock and boil for 1 hour. Strain the buillon, reduce by half and cool. Lightly whisk the egg whites, add to the buillon and heat slowly to clarify. Strain through a cloth and reduce to a quarter. Toast the wood chips in a pan to release the aromas and pour the buillon over them. Let it infuse for 5-8 minutes, then strain the buillon and add the birch wine to taste. Heat the potatoes in the butter emulsion. | + | |
- | -- | + | * 3 carrots |
+ | * 3 oranges | ||
+ | * 1 vegetable stock cube | ||
+ | * salt and pepper | ||
+ | * fresh coriander | ||
- | **Celeriac in salt crust** | + | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame to condense until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. |
- | * 1 whole celeriac | + | |
- | * 120g icelandic moss | + | |
- | * 500g salt | + | |
- | * 500g flour | + | |
- | * 300g water | + | |
- | Preheat the oven to 220c. Peel the celeriac and cover with icelandic moss. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac. Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Cut the crust open and scoop out 4 pieces with a spoon. | + | // |
- | **Poached egg and dulse** | + | (from an old // |
- | * 4 organic eggs | + | |
- | * 65g dried dulse seaweed powder for rolling | + | |
- | * salt | + | |
- | Blend the dulse into a fine powder and keep dry. Poach the eggs in a water bath for 32 minutes. Crack them open and discard the shells and the whites. Roll the egg yolks in the seaweed powder and season | + | * 3 egg whites |
+ | * 1/2 cup sugar | ||
+ | * 1 cup plain flour | ||
+ | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
- | **Vinaigrette** | + | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till crisp and golden brown. Serve with orange and carrot syrup. |
- | * 30g apple balsamic vinegar | + | |
- | * 25g mustard | + | |
- | * 120g cold pressed mustard oil | + | |
- | Mix the vinegar and mustard and emulsify the oil into the mix | + | ---- |
- | -- | + | ==== Sparkling water with smoked ice cubes ==== |
- | **Smoked | + | Smoked |
- | * 10 quail eggs | + | * 1 litre sparkling water (or use a soda maker to carbonate plain water) |
- | * 20g hay | + | * 1 litre still water |
- | * 50g birchwood | + | * cherry wood chips |
- | Blanch | + | Pour the sparkling or filtered tap water into a bottle. Insert the tube of the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds |
+ | |||
- | Pickle | + | ---- |
- | * 200g water | + | |
- | * 100g rose hip vinegar | + | |
- | Mix the water and vinegar, pickle the eggs in this mixture in a vacuum-pack bag for 10 minutes. Keep warm until they are ready to serve. | + | ==== Smoky mate ==== |
- | Serving | + | * 1/2 litre boiling water |
- | * Hay | + | * 2 teaspoons yerba mate (cold, smoke-dried) |
+ | * splash of lemon (to taste) | ||
+ | * a few slices of ginger (to taste) | ||
+ | * agave syrup (we used some that was smoked over volcanic rocks in Oaxaca) | ||
+ | * mesquite wood chips | ||
- | Cut the hay into short lengths | + | Wet the mate with cold water, strain. Add ginger |
- | -- | ||
- | **Steamed & smoked egg whites** | + | ---- |
- | Crack the eggs and separate the whites from the yolks. Line a plastic container with clingfilm, pour the eggwhites and close with a lid. Steam at 100C for 45m, then cool. Cut into cubes of 2.5-2.5cm and smoke for 15 mins in the smoker. | + | ==== Atlas cedar smoke ==== |
- | -- | + | * 2 Japanese-style incense sticks "Atlas Cedar" |
- | Hay oil | + | Light the incense ~10 minutes before guests arrive in the solitary space |
- | * 25g hay | + | |
- | * 200g grapeseed oil | + | |
- | * salt | + | |
- | Preheat the oven to 200C. Toast the hay in the oven for 1 hour, then while still warm, combine it with the oil and a pinch of salt and vacuum pack it together. Leave it to macerate for 24hrs. | + | ---- |
- | (goes with jerusalem artichokes, hazelnut puree, truffles | + | ==== Herbal water ==== |
+ | |||
+ | * 1 dl boiled, cooled and filtered tap water | ||
+ | * 5 drops of sage flower water | ||
+ | * 2--3 drops of mint water | ||
+ | * 2--3 drops of lemon juice | ||
+ | |||
+ | Boil tap water. Cool and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. | ||
---- | ---- | ||
+ | ==== Cobblestones in fragrant steam ==== | ||
- | Spinach steamed | + | * 3 cobblestones (or other large stones) |
+ | * 5--10 drops of cedar essential oil | ||
+ | * 5--10 drops of rosemary essential oil | ||
+ | * ~1/2l of boiling water | ||
+ | |||
+ | Heat the stones | ||
+ | |||
+ | ---- | ||
+ | |||
+ | |||
+ | ==== Warm pebbles ==== | ||
+ | |||
+ | Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands. | ||
+ | |||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Algal reminiscences from forest and sea ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | * 1 cup of sushi rice | ||
+ | |||
+ | //cube 1// | ||
+ | |||
+ | * pinch of dried dulse seaweed flakes | ||
+ | |||
+ | //cube 2// | ||
+ | |||
+ | * pinch of Icelandic moss | ||
+ | * a few drops of truffle oil | ||
+ | * pinch of arctic salt (with arctic thyme and moss) | ||
+ | |||
+ | //cube 3// | ||
+ | |||
+ | * pinch of Australian bush tomato powder | ||
+ | * pinch of Slovenian //fleur de sel// | ||
+ | * a few twigs of (pickled) samphire | ||
+ | |||
+ | //cube 4 (the fourth rice cube that we didn't serve, but it tastes quite interesting)// | ||
+ | |||
+ | * edible thyme essential oil | ||
+ | * wasabi (freshly ground or in paste) | ||
+ | |||
+ | //to serve// | ||
+ | |||
+ | * dash of lemon juice | ||
+ | * raw samphire (1 twig per person) | ||
+ | |||
+ | |||
+ | Steam rice for about 15 minutes at 100°C. Leave to cool until lukewarm. Divide rice into 4 parts. Mix one part with dulse flakes, another part with Icelandic moss, arctic salt and truffle oil, the third part with bush tomato and //fleur de sel// (place pickled samphire on top). Mix the fourth part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row with raw samphire brushed with lemon juice. | ||
+ | |||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Steamed tea ==== | ||
+ | |||
+ | * gyokuro or matcha tea (steamed Japanese teas) | ||
+ | * water at 70°C | ||
+ | |||
+ | Gyokuro: Infuse the tea for 2--3 minutes. | ||
+ | |||
+ | Matcha: Mix about 1 teaspoon for 3 dl of water. Froth it up with a tea whisk. | ||
+ | |||
+ | |||
+ | ---- | ||
- | * Tea emulsion | + | ==== Smoked mussel consommé ==== |
- | * 250g butter | + | |
- | * 100g water | + | |
- | * 2.5g woodruff | + | |
- | * 2.5g verbena | + | |
- | * 1g black tea | + | |
- | Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the dried herbs and tea for 4 minutes, then strain. | + | < |
- | Spinach and herbs | + | * 2 kg mussels |
- | * 120g baby spinach leaves | + | * 1 leek chopped |
- | * 8g lovage leaves | + | * 2 stalks of celery chopped |
- | * 8g parsley leaves | + | * 2 red onions sliced |
+ | * 2 large carrots chopped | ||
+ | * 2 cloves of garlic peeled | ||
+ | * 1 large bottle (750 ml) of La Chouffe beer | ||
+ | * 5 tomatoes peeled and chopped | ||
+ | * handful of fresh samphire (optional) | ||
* salt and pepper | * salt and pepper | ||
+ | * oak and maple wood chips | ||
- | Rinse the spinach and leaves thoroughly to remove | + | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker |
- | Celery | + | ---- |
- | * 4 sticks celery | + | |
- | Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces. | ||
- | Herbs and bread garnish | + | ==== Energising Smoke ==== |
- | * 20 dill leaves | + | |
- | * 20 goosefoot lives | + | |
- | * 20sprigs chervil | + | |
- | * 2 slices light white bread | + | |
- | * salt | + | |
- | Pull the herb leaves from the stalks, drop the leaves into ice water and strain. Keep dry on kitchen paper. Pull the bread into small pieces and saute them in a pan with butter. Remove when crisp and season with salt. | + | Light one stick of [[http:// |
- | Cheese sauce | + | ---- |
- | * 125g 1 yr old Västerbotten cheese | + | |
- | * 250g water | + | |
- | * 1g salt | + | |
- | Cut the cheese into small pieces and mix with the remaining ingredients in a thermomix for 5 minutes at 50C | + | ==== Tea sorbet ==== |
- | Serving | + | * handful fresh or dried lemon balm (//Melissa officinalis// |
+ | * handful fresh or dried verbena leaves | ||
+ | * 300 ml water | ||
+ | * juice of 1/2 lemon | ||
+ | * 1 table spoon of honey | ||
+ | |||
+ | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50°C) and lemon juice. When completely cooled pour the liquid into an ice cream maker and leave it turning until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person. | ||
+ | |||
+ | ---- | ||
- | Cook the celery pieces for 1 minute in the tea emulsion | + | ==== Steamed garden ==== |
- | Gently heat the discs of spinach and herbs, place one on each plate and put the celery, bread pieces and herbs on top. Foam up the warm sauce with an immersion blender and add the foam to the plate. | + | |
+ | //(Inspired by the ' | ||
- | -- | + | < |
- | **Vegetable field** | + | //Garden vegetables (' |
- | Vegetables (may vary through the seasons) | + | * 1 purple carrot |
- | * 4 orange | + | * 1 orange |
- | * 4 yellow | + | * 1 yellow |
- | * 4 radishes | + | * 1 beetroot |
- | * 4 black, green and red radishes | + | * 1 black radish |
- | * 4 baby leeks | + | * 1 yellow radish |
- | * 1 baby celeriac | + | * 1 parsnip |
+ | * 1 leek | ||
* 1 jerusalem artichoke | * 1 jerusalem artichoke | ||
- | * 1 baby parsley root | + | * 12 florets of purple cauliflower |
- | * 60g water | + | * 12 florets of romanesco cauliflower |
- | * 50g butter | + | * splash of red wine |
+ | * splash of milk | ||
+ | * pinch of milky oolong | ||
+ | * pinch of vanilla | ||
+ | * a twig of rosemary | ||
+ | * a handful of leek sprouts | ||
+ | * a few sprouts of cress | ||
- | Peel the carrots, leaving 1cm of the tops behind to use later, then cut them in hald and keep the tops and bottoms separately. Wipe the radishes and the leeks free of dirt and cut them in the same way as the carrots. Scrape the celeriac and the artichoke and quarter them. Cut the tops off the parsley roots off, rinse them in water and then halve them. Blanc all the vegetables in salt water until tender. Heat the water and whisk in the butter to make an emulsion. | ||
- | Puree | + | Chop all root vegetables in thick slices. Divide 1/2 cauliflower in small florets. Chop one orange carrot and 1/2 beetroot in the thinnest slices on the mandoline. Steam until done (soft, but not falling apart -- it will take between 15 and 30 minutes). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Chop or blend each vegetable in tiny chunks (1/2 cm or less). Keep in separate containers in the bain-marie. |
- | * 80g peeled potatoes | + | |
- | * 5g butter | + | |
- | * 15g cream | + | |
- | * 25g water | + | |
- | Boil the potatoes and crush them with the fork. Add the rest of the ingredients while the potatoes are still warm. | ||
- | Malt soil | + | //The sediment// |
- | * day 1 | + | |
- | * 175g flour | + | |
- | * 85g malt flour | + | |
- | * 50g hazelnut flour | + | |
- | * 25g sugar | + | |
- | * 75g lager | + | |
- | day 2 | + | |
- | | + | * 500 g salt |
- | * 20g malt flour | + | * 500 g flour |
- | * 50g hazelnut | + | * 300 g water |
- | * 4g salt | + | |
- | * 60g butter | + | |
- | Day 1: preheat the oven to 90c. Mix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beer. Spread on a tray and dry in the oven for 3-6 hours. Push through a coarse sieve to remove the thickest lumps | ||
- | Day 2: repeat | + | Preheat |
- | Serving | ||
- | * 2g freshly pressed horseradish juice | ||
- | * 12 leaves from carrot tops | ||
- | * 4 leaves from parsley root tops | ||
- | Heat the vegetables in the butter emulsion. In a separate pan heat the puree, seasoning it with a little horseradish juice. Place a small spoonful on a stone and arrange the vegetables to make them look as though they are sticking up from the ground. sprinkle the malt soil on top. Pick and rinse the leaves and sprinkle them on top of everything. | + | //The grit// |
+ | * 1 cup black quinoa | ||
+ | * 1 cup black (beluga) lentils | ||
+ | * 1 teaspoon coconut oil | ||
+ | * salt and pepper | ||
- | ====In de wulf==== | + | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting). |
- | Jus van groene kruiden | + | For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). |
- | * 60g kervel | + | Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. |
- | * 60g platte peterselie | + | |
- | * 80g jonge spinazie | + | |
- | * 1dl ijs | + | |
- | * 1dl water | + | |
- | * 1/2 chardonnay-azijn | + | |
- | * 2g ascorbine zuur | + | |
- | * 2g zout | + | |
- | * 1g guargom of licht bindmiddel | + | |
- | Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe. | ||
- | (served with a mix of herbs and cream of cheese) | + | //The soil// |
- | Selder sorbet | + | * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160°C for 20 minutess blended into powder while still warm) |
+ | * 2 tablespoons all-purpose flour | ||
+ | * 1 teaspoon of umeshizo (to taste, it's very salty) | ||
+ | * 1/2 teaspoon sugar | ||
+ | * a pinch of salt | ||
+ | * 1 teaspoon of cocoa powder | ||
+ | * 1/2 teaspoon porcini powder | ||
+ | * 1 teaspoon hemp powder | ||
+ | * 3 tablespoons unsalted butter | ||
+ | * 1 teaspoon truffle oil | ||
- | * 600g selderstengelsap | ||
- | * 100g suikerwater | ||
- | * 40g spinaziesap | ||
- | * 20g stabilisator | ||
- | * Mix alle ingredienten, | ||
- | (maybe nice adding | + | Preheat oven to 180°C. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container. |
- | Gele biet | + | //The fertiliser// |
- | * 1 grote biet van 600g | + | |
- | * 3kg zeezout | + | |
- | * 3kg bloem | + | |
- | * 2l water | + | |
- | * 2dl zonnebloem olie | + | |
- | Was de biet maar schil ze niet | + | * 8 g applewood chips |
+ | * 200 g water | ||
+ | * 125 g butter | ||
+ | * pinch of salt | ||
- | Meng alle ingredienten voor het zoutdeeg | + | Toast apple wood chips in a pan to release the aromas and pour water over them. Infuse the mixture for 7--8 minutes |
- | Voor de saus: | + | Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
- | * 1gele biet | + | |
- | * 3c appelazijn | + | |
- | * 1/2 kleine sjalot | + | |
- | * bieslook | + | |
- | * lavas | + | |
- | Laat de gele biet in de sapcentrifuge draaien en vang de sap op. Laat 20cl sap inkoken tot 5cl. Meng de sapreductie met appelazijn en fijngesnipperde sjalot. Voeg vlak voor het serveren dungesneden bieslook en lavas toe. Oversaus de dungesneden biet. | + | Served with: |
+ | |||
+ | ==== Beetroot cocktail ==== | ||
+ | |||
+ | //(Inspired by the 'Bax Beet Pinot' of the Tippling Club)// | ||
+ | |||
+ | * 1 part beetroot | ||
+ | * 1 part Punt e Mes | ||
+ | * 4/5 Fernet Branca / Averna | ||
+ | * dash of lime | ||
+ | * dash of Angosutra bitters | ||
+ | * sliver of grated ginger | ||
+ | |||
+ | // | ||
+ | |||
+ | * 1 part beetroot | ||
+ | * 1 part apple | ||
+ | * a hint of ginger | ||
+ | |||
+ | Juice, mix and shake. | ||
---- | ---- | ||
- | Zuurdesemcrumble | + | ==== Quark dumpling with smoked tomato jam ==== |
- | * 6 dunne plakken zuurdesembrood | + | < |
- | Droog de plakken zuurdesembrood en vermaal ze tot broodkruim. Bak het kruim krokant | + | //(Inspired by various home cooks from ex-Yugoslavia)// |
+ | |||
+ | * 500 g Russian fresh cheese | ||
+ | * 3 egg yolks | ||
+ | * 1 tablespoon butter | ||
+ | * 6 tablespoon semolina | ||
+ | * 2 tablespoon flour | ||
+ | * 1 teaspoon salt | ||
+ | * 1 teaspoon baking powder (not needed if using self-raising flour) | ||
+ | |||
+ | Mix all ingredients. If the mixture is too crumbly, add some of the remaining egg whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15--20 minutes. Steam for 10 minutes at 100°C. | ||
+ | |||
+ | //Bread crumbs// | ||
+ | |||
+ | * 2/3 pumpernickel bread | ||
+ | * 1/3 wheat crackers | ||
+ | * pinch of salt | ||
+ | * 50 g of butter | ||
+ | |||
+ | Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
+ | |||
+ | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme d' | ||
+ | |||
+ | |||
+ | //Smoked tomato jam// | ||
+ | |||
+ | * 200 g cherry tomatoes or plum tomatoes | ||
+ | * 1 clove of garlic | ||
+ | * 1 onion sliced | ||
+ | * 1 small chili pepper chopped | ||
+ | * 1 teaspoon cinnamon powder or 1 stalk of cinnamon | ||
+ | * 1 spoon orange blossom water | ||
+ | * a pinch of saffron | ||
+ | * cherry wood smoking chips | ||
+ | * salt and pepper to taste | ||
+ | |||
+ | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chilli, cinnamon, orange water, and saffron. Bake in the oven at 180°C for 20--30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper to taste. | ||
+ | |||
+ | |||
+ | //Smoked cream// | ||
+ | |||
+ | * 200 g Creme d' | ||
+ | * maple wood chips | ||
+ | |||
+ | Smoke the cream in sauce containers with the smoking gun for 1--2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. | ||
+ | |||
+ | |||
+ | //For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation | ||
+ | |||
+ | < | ||
+ | * 2 egg yolks | ||
+ | * 2 teaspoons | ||
+ | * 2 tablespoons sour cream | ||
+ | * 3 tablespoons semolina | ||
+ | * 5 tablespoons spelt flour | ||
+ | * 1/2 teaspoon baking powder | ||
+ | * 2 beaten egg-whites | ||
+ | |||
+ | Mix all ingredients, | ||
+ | |||
+ | Served with water infused with sweet basil seeds and a hint of stevia. | ||
---- | ---- | ||
- | Aardappelen in algenpoeder | + | ==== Smoke gradients with forest mushrooms ==== |
- | * 4 aardappelen (la bonotte) | + | |
- | * 100g boter | + | |
- | * 20g algenpoeder | + | |
- | Snijd de aardappelen in schijfjes van ongeveer 3mm en laat ze zachtjes konfijten ein warme boter tot ze beetgaar zijn. Bestrooi ze met algenpoeder. | + | < |
+ | |||
+ | //Strong smoke: Smoked mushroom wraps// | ||
+ | |||
+ | * 250 g mixed forest mushrooms | ||
+ | * handful of fresh thyme, sage and parsley | ||
+ | * teaspoon of mild olive oil (able to withstand heat) | ||
+ | * 1 clove of smoked garlic | ||
+ | * handful of seitan (we used [[http://en.limafood.com/ | ||
+ | * cedar grill wraps | ||
+ | * butcher' | ||
+ | * a splash of red wine | ||
+ | * water to cover the wraps | ||
+ | * salt an pepper to taste | ||
+ | |||
+ | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3 of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2 cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' | ||
+ | |||
+ | //Mixed smoke: Smoked potatoes// | ||
+ | |||
+ | * 12 small purple potatoes | ||
+ | * 12 small white potatoes | ||
+ | * 1 rosemary twig | ||
+ | * salt and pepper | ||
+ | * coconut oil | ||
+ | * truffle oil | ||
+ | * 1 alder smoking bag | ||
+ | * hickory wood chips | ||
+ | |||
+ | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. Finally, combine both potatoes on a black plate and smoke for 1 minute with the smoking gun. Serve under the smoking bell, with smoke still present. | ||
+ | |||
+ | //Soft smoke: Tea and Spinach// | ||
+ | |||
+ | //(Inspired by " | ||
+ | |||
+ | //Tea emulsion// | ||
+ | |||
+ | * 25 g butter | ||
+ | * 10 g water | ||
+ | * pinch of yuzu powder | ||
+ | * pinch of nutmeg | ||
+ | * teaspoon of smoked black tea (organic English Breakfast or Assam tea) | ||
+ | * 1/2 teaspoon honey | ||
+ | |||
+ | Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the spices and tea for 4 minutes, then strain. | ||
+ | |||
+ | //Spinach and herbs// | ||
+ | |||
+ | * 200 g organic spinach leaves | ||
+ | * handful of parsley leaves | ||
+ | * salt and pepper | ||
+ | * sprinkle of lemon juice | ||
+ | |||
+ | Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for another few minutes until just wilted, and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, then let cool further. Add lemon juice to taste. Mix spinach and emulsion. Keep in an airtight container until serving. Push through a rectangular mould directly onto the plates. | ||
+ | |||
+ | Served with Tim Adams' Tempranillo | ||
---- | ---- | ||
- | kruidenmayonnaise | + | ==== Green antioxidants ==== |
- | * 75g eigeel | + | |
- | * 45g kruidenazijn | + | |
- | * 35g mosterd | + | |
- | * 40g peterselie | + | |
- | * 15g dille | + | |
- | * 10g dragon | + | |
- | * 25g spinazie | + | |
- | * zout | + | |
- | * 1g xantaangom | + | |
- | * 500g zonnebloem olie | + | |
- | Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden. | ||
- | (to serve with some crunchy thing in the beginning) | ||
- | -- | + | < |
- | gestoomde eidooier | + | * 5 apples |
+ | * 12 celery sticks (about 20cm long) | ||
+ | * a splash of lemon juice (to prevent oxidising) | ||
+ | * 1 bunch of curled leaf parsley | ||
- | spoel de eidooiers | + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple and celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. |
+ | |||
+ | |||
+ | ---- | ||
+ | |||
+ | |||
+ | ==== Smoked cheeses ==== | ||
+ | |||
+ | * hard cheese -- such as Comte | ||
+ | * goat cheese -- such as Crottin | ||
+ | * cow milk cheese -- Folie Bergere herbes | ||
+ | * mozzarella | ||
+ | * Sainte Maure ash cheese (no need to smoke this one) | ||
+ | * hickory and apple smoking chips | ||
+ | |||
+ | < | ||
+ | |||
+ | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat cheese and mozzarella with the smoking gun using hickory wood chips for 3 minutes. Leave the cheeses to stand under the glass bell until served. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Steamed chestnut puree ==== | ||
+ | |||
+ | //(Inspired by a traditional Balkan recipe)// | ||
+ | |||
+ | * 1 kg chestnuts | ||
+ | * 500 ml full milk | ||
+ | * 2 vanilla sugars | ||
+ | * 20 g white sugar | ||
+ | * 18 ml dark rum | ||
+ | * 10 ml Laphroaig (10 yo) | ||
+ | * 4 marron glacé | ||
+ | * sweet cream to taste | ||
+ | |||
+ | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glacé. Serve with a splash of sweet cream and tiny cubes of marron glacé. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | |||
+ | ==== Smoked garlic tiramisu ==== | ||
+ | |||
+ | //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// | ||
+ | |||
+ | < | ||
+ | |||
+ | * 150 ml espresso or very strong coffee, at room temperature | ||
+ | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix | ||
+ | * 2 teaspoons vanilla powder | ||
+ | * 3 large egg yolks | ||
+ | * 50 g granulated sugar | ||
+ | * 225 g mascarpone cheese | ||
+ | * 3 egg whites | ||
+ | * 26 Savoiardi -- Italian ladyfingers | ||
+ | * 30 g raw cocoa powder | ||
+ | * 1 big or two small cloves of smoked garlic | ||
+ | * 1/4 teaspoon coconut oil | ||
+ | * cherry wood chips | ||
+ | |||
+ | Combine espresso, 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. | ||
+ | |||
+ | Caramelise garlic with a bit of the sugar and pinch of coconut oil on low heat until soft and transparent. Mix in a few teaspoons of coffee and cocoa. Smoke using the smoking gun for a few minutes, leave to marinate for 1/2 hour under the smoking bell. | ||
+ | |||
+ | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering | ||
+ | |||
+ | Blend the Savoiardi | ||
+ | |||
+ | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate or plastic | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Poached seasonal fruits ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | //(Inspired by a traditional Dutch recipe for poached pears)// | ||
+ | |||
+ | * 2 large quinces | ||
+ | * 1 litre port wine | ||
+ | * 1 orange (zest and juice) | ||
+ | * a few cloves | ||
+ | * teaspoon of allspice | ||
+ | |||
+ | |||
+ | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until it becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== A selection of smoked fudge and caramels ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | == Fudge with smoked sea salt and smoked vanilla == | ||
+ | |||
+ | * 150 g dark chocolate broken in pieces | ||
+ | * 100 g marshmallows | ||
+ | * 400 g condensed sweet milk | ||
+ | * 100 g brown sugar | ||
+ | * 125 g butter | ||
+ | * smoked sea salt | ||
+ | * 1 vanilla stalk smoked on maple wood chips | ||
+ | |||
+ | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture inside a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | == Caramel with smoked walnuts == | ||
+ | |||
+ | (from // | ||
+ | |||
+ | //Crisp pastry// | ||
+ | |||
+ | * 175 g flour | ||
+ | * 125 g butter | ||
+ | * 4 spoons brown sugar | ||
+ | |||
+ | // | ||
+ | |||
+ | * 55 g butter | ||
+ | * 4 spoonfuls brown sugar | ||
+ | * 400 g sweetened condensed milk | ||
+ | |||
+ | * walnuts smoked on the hickory wood chips with the smoking gun | ||
+ | |||
+ | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190°C for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts. | ||
+ | |||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Whiskey & Cigars ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | * 1 part Rye Whiskey | ||
+ | * 2/5 part Punt e Mes | ||
+ | * dash of Angostura Bitters | ||
+ | * Branch from a cherry tree | ||
+ | * 1 cigar | ||
+ | |||
+ | |||
+ | Break cherry branch into small 4--5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoked cherry ' | ||
+ | |||
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Steamed coffee and green tea ==== | ||
+ | |||
+ | |||
+ | * milky oolong (milk-steamed oolong tea): infuse in water at 85°C, leave the leaves in glasses and serve immediately. | ||
+ | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70°C for 2--3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. | ||
+ | |||
+ | |||
+ | ==== Paan leaves ==== | ||
+ | |||
+ | A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel and aniseed. A small pinch of the leaves per person is sufficient to refresh the mouth and aid digestion. | ||
+ | |||
+ | ---- | ||
- | (via 'In de Wulf' cookbook) | ||
+ | {{> |