Differences
This shows you the differences between two versions of the page.
Both sides previous revision Previous revision | Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-12-04 14:30] – [Sparkling water with smoked Ice cubes] alkan | open_sauces:smoke_vapour_recipes [2013-12-05 11:23] – maja | ||
---|---|---|---|
Line 4: | Line 4: | ||
===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
+ | |||
+ | //The guests are arriving, taking off their coats, milling and chatting at the entrance. There is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the ' | ||
Line 12: | Line 14: | ||
* sunflower oil for frying | * sunflower oil for frying | ||
* paper kitchen towel | * paper kitchen towel | ||
- | * smoking gun or home smoker | ||
* smoking chips (oak and maple) | * smoking chips (oak and maple) | ||
- | 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, | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes |
==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
* 18 quail eggs | * 18 quail eggs | ||
- | * black tea leaves | + | * teaspoon of black tea leaves |
- | * smoking gun | + | |
* apple wood chips for smoking | * apple wood chips for smoking | ||
- | for the mayonnaise | + | 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 |
+ | |||
+ | NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | ||
+ | |||
+ | // | ||
* 2 chicken egg yolks | * 2 chicken egg yolks | ||
* 1 teaspoon mustard | * 1 teaspoon mustard | ||
* 1 spoon lemon juice | * 1 spoon lemon juice | ||
- | * salt | + | * pinch of salt |
* ~ 250 ml peanut oil | * ~ 250 ml peanut oil | ||
- | * handful fresh parsley and fennel steamed for a few minutes | + | * handful |
- | + | ||
- | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea leaves 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 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 cut in half with the herbal mayonnaise. | + | |
- | For the mayonnaise: | + | Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender |
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
- | * 6 small sweet peppers | ||
- | * apple wood chips | ||
- | |||
- | for smoked glue | ||
- | * dijon mustard with grilled spices | ||
- | * smoked sun-dried tomatoes | ||
- | for dukkah | + | //Dukkah dust// |
* handful of hazelnuts | * handful of hazelnuts | ||
* handful of almonds | * handful of almonds | ||
Line 58: | Line 54: | ||
* pinch of salt | * pinch of salt | ||
* pinch of smoked paprika powder (spicy) | * pinch of smoked paprika powder (spicy) | ||
- | | + | * |
- | for popping grains | + | |
- | | + | |
Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder into a coarse powder. Smoke with the smoking gun using apple wood chips, then leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non-smoked portion. | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder into a coarse powder. Smoke with the smoking gun using apple wood chips, then leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non-smoked portion. | ||
- | Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | + | //Smoked glue// |
+ | * dijon mustard with grilled spices | ||
+ | * smoked sun-dried tomatoes | ||
+ | * cherry wood chips | ||
+ | |||
+ | Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | ||
+ | |||
+ | |||
+ | // | ||
+ | * 6 small sweet peppers | ||
+ | * apple wood chips | ||
+ | * popping sugar | ||
- | Char peppers with 'flame thrower' | + | Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. |
==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
- | == Steamed carrot and orange syrup == | + | //Steamed carrot and orange syrup// |
* 3 carrots | * 3 carrots | ||
* 3 oranges | * 3 oranges | ||
- | * 1 bullion | + | * 1 vegetable stock cube |
* salt and pepper | * salt and pepper | ||
* fresh coriander | * fresh coriander | ||
- | 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 till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | + | 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 reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. |
- | == Crackers with smoked pistachios | + | //Crackers with smoked pistachios// |
(from an old // | (from an old // | ||
Line 91: | Line 97: | ||
* 250 g peeled pistachios smoked with apple wood with smoking gun | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
- | 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 golden brown. | + | 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. | ||
+ | |||
==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
* 1 litre sparkling water (or use a soda maker to carbonate plain water) | * 1 litre sparkling water (or use a soda maker to carbonate plain water) | ||
* 1 litre still water | * 1 litre still water | ||
- | * Cherry | + | * Cherry |
- | Pour the filtered water into a bottle. Insert the tube from the smoking gun into the bottle (try to ensure | + | Pour the sparkling or filtered |
Line 109: | Line 119: | ||
* splash of lemon (to taste) | * splash of lemon (to taste) | ||
* a few slices of ginger (to taste) | * a few slices of ginger (to taste) | ||
- | * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) | + | * agave syrup (we used one smoked over volcanic rocks in Oaxaca) |
* mesquite wood chips | * mesquite wood chips | ||
- | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// |
===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
+ | After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four ' | ||
==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
Line 121: | Line 132: | ||
* 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
- | Burn the incense ~10 minutes before guests arrive in the Solitary space | + | Light the incense ~10 minutes before guests arrive in the Solitary space |
==== Herbal water ==== | ==== Herbal water ==== | ||
Line 150: | Line 161: | ||
==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== | ||
- | * | + | * |
* pinch of dried dulse seaweed flakes | * pinch of dried dulse seaweed flakes | ||
* pinch of icelandic moss | * pinch of icelandic moss |