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open_sauces:smoke_vapour_recipes [2013-12-02 11:10] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:50] – alkan | ||
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===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
- | * 2 large white potatoes | + | * 2 white potatoes |
- | * pinch of salt and pepper | + | * salt |
- | * frying | + | * sunflower |
- | * xxx Wood chips | + | * paper kitchen towel |
+ | * smoking gun or home smoker | ||
+ | * smoking | ||
- | Peel the potatoes. | + | Peel potatoes |
+ | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
+ | |||
+ | * 18 quail eggs | ||
+ | * black tea | ||
+ | * smoking gun | ||
+ | * apple wood chips for smoking | ||
+ | * For the mayonnaise | ||
+ | * 2 chicken egg yolks | ||
+ | * 1 teaspoon mustard | ||
+ | * 1 spoon lemon juice | ||
+ | * salt | ||
+ | * ~ 250 ml peanut oil | ||
+ | * handful fresh parsley and fennel steamed for a few minutes | ||
+ | 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 tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain out 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 cut in half with the herbal mayonnaise. | ||
- | ==== Smoked quail eggs ==== | + | 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. |
- | * 12 quail eggs | ||
- | * smoked black tea | ||
- | * pinch of smoked salt flakes | ||
- | * pepper | ||
- | * herbal mayonnaise | ||
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- | Boil the eggs for 2 minutes in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | ||
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- | 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 ==== | ||
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==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
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* 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
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* thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
* wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
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==== Smoked mussel consommé ==== | ==== Smoked mussel consommé ==== | ||
+ | |||
+ | * 2 kg mussels | ||
+ | * 1 leek chopped | ||
+ | * 2 stalks of celery chopped | ||
+ | * 2 red onions sliced | ||
+ | * 2 large carrots chopped | ||
+ | * 2 cloves of garlic peeled | ||
+ | * 1 large bottle of La Chouffe beer | ||
+ | * 5 tomatoes peeled and chopped | ||
+ | * handful of fresh samphire (optional) | ||
+ | * salt and pepper | ||
+ | * oak and maple wood chips | ||
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+ | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over everything. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
- | === Silent convivium === | + | ===== Silent convivium |
==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
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based on http:// | based on http:// | ||
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