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| open_sauces:smoke_vapour_recipes [2013-12-06 09:35] – [Smoked quail eggs with herbal mayonnaise] alkan | open_sauces:smoke_vapour_recipes [2013-12-06 09:42] – [Peppers in granular dust] alkan |
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| //Dukkah dust// | //Dukkah dust// |
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| * 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 |
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| 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. |
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| //Peppers// | //Peppers// |
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| * 6 small sweet peppers | * 6 small sweet peppers |
| * apple wood chips | * apple wood chips |
| * popping sugar | * popping sugar |
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| | 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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nik