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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-06 09:09] – alkan | open_sauces:smoke_vapour_recipes [2013-12-06 09:47] – [Sparkling water with smoked Ice cubes] alkan | ||
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| * 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 to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, | + | 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 strips in the stove smoker for a maximum of 10 minutes. Alternatively, |
| ==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
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| 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. | 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. | ||
| - | NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | + | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
| // | // | ||
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| * handful of fresh parsley and fennel steamed for a few minutes | * handful of fresh parsley and fennel steamed for a few minutes | ||
| - | Place the two egg yolks, mustard, lemon juice and a pinch of salt in the 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. | + | 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. |
| Line 48: | Line 48: | ||
| //Dukkah dust// | //Dukkah dust// | ||
| + | |||
| * handful of hazelnuts | * handful of hazelnuts | ||
| * handful of almonds | * handful of almonds | ||
| Line 63: | Line 64: | ||
| //Smoked glue// | //Smoked glue// | ||
| - | | + | |
| + | | ||
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
| * cherry wood chips | * cherry wood chips | ||
| - | Chop or grind sun-dried tomatoes | + | Chop or grind the sun-dried tomatoes |
| //Peppers// | //Peppers// | ||
| + | |||
| * 6 small sweet peppers | * 6 small sweet peppers | ||
| * apple wood chips | * apple wood chips | ||
| * popping sugar | * popping sugar | ||
| - | + | Cut the peppers in half (if they are as small as the ones we used; otherwise | |
| - | Cut the peppers in half (if they are as small as the ones we used, otherwise | + | |
| Line 82: | Line 83: | ||
| //Steamed carrot and orange syrup// | //Steamed carrot and orange syrup// | ||
| + | |||
| * 3 carrots | * 3 carrots | ||
| * 3 oranges | * 3 oranges | ||
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| * 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 to reduce | + | 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 |
| < | < | ||
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| * 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 crisp and 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. |
| - | + | ||
| - | Serve with orange and carrot syrup. | + | |
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
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| * 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 sparkling or filtered tap water into a bottle. Insert the tube from 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 and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. | + | 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 and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. |
nik