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open_sauces:smoke_vapour_recipes [2013-12-06 09:27] – alkanopen_sauces:smoke_vapour_recipes [2013-12-06 09:45] – [Nutty crackers and steamed orange syrup] alkan
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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 a blender or mixer. While blending, pour in 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.
  
  
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 //Dukkah dust// //Dukkah dust//
 +
   *  handful of hazelnuts   *  handful of hazelnuts
   *  handful of almonds   *  handful of almonds
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 //Smoked glue// //Smoked glue//
-  *  dijon mustard with grilled spices+ 
 +  *  Dijon mustard with grilled spices
   *  smoked sun-dried tomatoes   *  smoked sun-dried tomatoes
   *  cherry wood chips   *  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 'smearable', so go easy on the tomatoes - they're also very salty, best to taste after adding a pinch, then decide how much more is needed. +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 with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes – they're also very salty, best to taste after adding a pinch, then decide how much more is needed.
  
 //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 into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the 'skin' side using the kitchen 'flame thrower', or directly on the gas of the stove or wood fire, until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and sprinkle generously with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.
-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. Char the peppers on the 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.+
  
  
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 //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 until 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 condense until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.
  
 <html><a href="http://www.flickr.com/photos/foam/11193130263/" title="131116-185624 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3711/11193130263_670837211c_n.jpg" width="320" height="213" alt="131116-185624"></a></html><html><a href="http://www.flickr.com/photos/foam/11192908384/" title="131122-192200 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7378/11192908384_f9e81cc6fe_n.jpg" width="320" height="250" alt="131122-192200"></a></html> <html><a href="http://www.flickr.com/photos/foam/11193130263/" title="131116-185624 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3711/11193130263_670837211c_n.jpg" width="320" height="213" alt="131116-185624"></a></html><html><a href="http://www.flickr.com/photos/foam/11192908384/" title="131122-192200 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7378/11192908384_f9e81cc6fe_n.jpg" width="320" height="250" alt="131122-192200"></a></html>
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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 ====
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik