Differences
This shows you the differences between two versions of the page.
Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-11-25 17:56] – maja | open_sauces:smoke_vapour_recipes [2013-12-02 12:48] – alkan | ||
---|---|---|---|
Line 6: | Line 6: | ||
+ | ==== Smoked potato skins ==== | ||
+ | * 2 white potatoes | ||
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * smoking gun or home smoker | ||
+ | * smoking chips (oak and maple) | ||
- | ==== Smoked Potato Skins ==== | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.) |
- | | + | ==== Smoked quail eggs with herbal mayonnaise ==== |
- | * pinch of salt and pepper | + | |
- | * frying oil | + | |
- | * xxx Wood chips | + | * black tea |
- | + | * smoking gun | |
- | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker, or smoking gun for 5-10 minutes. Serve warm. | + | * apple wood chips for smoking |
- | + | * For the mayonnaise | |
- | + | * 2 chicken egg yolks | |
- | + | * 1 teaspoon mustard | |
- | ==== Smoked Quail Eggs ==== | + | * 1 spoon lemon juice |
+ | * salt | ||
+ | * ~ 250 ml peanut oil | ||
+ | * handful fresh parsley and fennel steamed for a few minutes | ||
- | * 12 quail eggs | + | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea with the smoking gun for 3 minutes then leave under the smoking bell. Add the smoked |
- | * smoked black tea | + | |
- | * pinch of smoked | + | |
- | * pepper | + | |
- | * | + | |
- | Boil the eggs for 2 minutes | + | For the mayonnaise: Place the two egg yolks, mustard, lemon juice and a pinch of salt in the kitchen robot or blender. While blending, add a small stream of oil continuously till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. |
- | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise | ||
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
Line 36: | Line 41: | ||
* apple wood chips | * apple wood chips | ||
- | for smoked glue: | + | for smoked glue |
* dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
* smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
Line 840: | Line 845: | ||
based on http:// | based on http:// | ||
- |