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open_sauces:smoke_vapour_recipes [2013-12-05 16:41] – [Smoke gradients with forest mushrooms] maja | open_sauces:smoke_vapour_recipes [2023-05-08 11:40] (current) – nik | ||
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+ | ====== Smoke & Vapour recipes ====== | ||
- | Smoke & Vapour | + | Recipes for dishes that made up the [[smoke_vapour_menu|Smoke & Vapour |
- | + | ||
- | + | ||
- | ===== Arrival & Descent ===== | + | |
- | + | ||
- | //The guests arrive, take off their coats, mill and chat at the entrance to the space. On a low table there is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the ' | + | |
- | + | ||
- | + | ||
- | ==== Smoked potato skins ==== | + | |
- | + | ||
- | * 2 white potatoes | + | |
- | * salt | + | |
- | * sunflower oil for frying | + | |
- | * paper kitchen towel | + | |
- | * 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, | + | |
==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
- | + | ||
* 18 quail eggs | * 18 quail eggs | ||
* teaspoon of black tea leaves | * teaspoon of black tea leaves | ||
* apple wood chips for smoking | * apple wood chips for smoking | ||
+ | |||
+ | {{> | ||
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. |
+ | |||
+ | ---- | ||
+ | |||
+ | ==== Smoked potato skins ==== | ||
+ | |||
+ | |||
+ | * 2 white potatoes | ||
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * 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 peel in the stove smoker for a maximum of 10 minutes. Alternatively, | ||
+ | |||
+ | |||
+ | ---- | ||
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
+ | {{> | ||
//Dukkah dust// | //Dukkah dust// | ||
+ | |||
* handful of hazelnuts | * handful of hazelnuts | ||
* handful of almonds | * handful of almonds | ||
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//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 into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the ' | ||
- | 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 ' | + | ---- |
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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 | + | 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 |
//Crackers with smoked pistachios// | //Crackers with smoked pistachios// | ||
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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 | + | Smoked ice surprises most palates. It doesn' |
* 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. |
- | ==== Smoky Mate ==== | + | ---- |
+ | |||
+ | ==== Smoky mate ==== | ||
- | * 1/2 l boiling water | + | * 1/2 litre boiling water |
- | * 2 teaspoons yerba mate (cold smoke dried) | + | * 2 teaspoons yerba mate (cold, smoke-dried) |
* 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 one smoked over volcanic rocks in Oaxaca) | + | * agave syrup (we used some that was 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 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 | + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C 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. |
- | ===== 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 | + | ==== Atlas cedar smoke ==== |
- | * 2 japanese-style incense sticks "Atlas Cedar" | + | * 2 Japanese-style incense sticks "Atlas Cedar" |
- | Light the incense ~10 minutes before guests arrive in the Solitary | + | Light the incense ~10 minutes before guests arrive in the solitary |
+ | |||
+ | ---- | ||
==== Herbal water ==== | ==== Herbal water ==== | ||
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* 1 dl boiled, cooled and filtered tap water | * 1 dl boiled, cooled and filtered tap water | ||
* 5 drops of sage flower water | * 5 drops of sage flower water | ||
- | * 2-3 drops of mint water | + | * 2--3 drops of mint water |
- | * 2-3 drops of lemon juice | + | * 2--3 drops of lemon juice |
- | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. | + | Boil tap water. Cool and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. |
+ | ---- | ||
==== Cobblestones in fragrant steam ==== | ==== Cobblestones in fragrant steam ==== | ||
* 3 cobblestones (or other large stones) | * 3 cobblestones (or other large stones) | ||
- | * 5-10 drops of cedar essential oil | + | * 5--10 drops of cedar essential oil |
- | * 5-10 drops of rosemary essential oil | + | * 5--10 drops of rosemary essential oil |
* ~1/2l of boiling water | * ~1/2l of boiling water | ||
- | Heat the stones in the oven for about 1/2 hour at 200ºC. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask) just before serving. Place the stones in the space, pour boiling scented water over them 2-3 times. | + | Heat the stones in the oven for about 1/2 hour at 200°C. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5--7 drops per flask) just before serving. Place the stones in the space, pour boiling scented water over them 2--3 times. |
+ | |||
+ | ---- | ||
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Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands. | Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands. | ||
+ | |||
+ | ---- | ||
==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== | ||
+ | |||
+ | {{> | ||
* 1 cup of sushi rice | * 1 cup of sushi rice | ||
//cube 1// | //cube 1// | ||
- | | + | |
+ | | ||
//cube 2// | //cube 2// | ||
+ | |||
* pinch of Icelandic moss | * pinch of Icelandic moss | ||
* a few drops of truffle oil | * a few drops of truffle oil | ||
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//cube 3// | //cube 3// | ||
+ | |||
* pinch of Australian bush tomato powder | * pinch of Australian bush tomato powder | ||
- | * pinch of Slovenian fleur-de-sel | + | * pinch of Slovenian |
* a few twigs of (pickled) samphire | * a few twigs of (pickled) samphire | ||
- | //(the fourth rice cube that we didn't serve, but it tastes quite interesting)// | + | //cube 4 (the fourth rice cube that we didn't serve, but it tastes quite interesting)// |
* edible thyme essential oil | * edible thyme essential oil | ||
* wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
//to serve// | //to serve// | ||
+ | |||
* dash of lemon juice | * dash of lemon juice | ||
* raw samphire (1 twig per person) | * raw samphire (1 twig per person) | ||
- | Steam rice for about 15 minutes | + | Steam rice for about 15 minutes |
- | ==== Steamed | + | ---- |
+ | |||
+ | ==== Steamed | ||
* gyokuro or matcha tea (steamed Japanese teas) | * gyokuro or matcha tea (steamed Japanese teas) | ||
- | * water at 70C | + | * water at 70°C |
- | Gyokuro: Infuse the tea for 2-3 minutes. | + | Gyokuro: Infuse the tea for 2--3 minutes. |
- | Matcha: Mix about 1 teaspoon for 3dl of water. Froth it up with a tea whisk. | + | |
+ | Matcha: Mix about 1 teaspoon for 3 dl of water. Froth it up with a tea whisk. | ||
+ | |||
+ | ---- | ||
==== Smoked mussel consommé ==== | ==== Smoked mussel consommé ==== | ||
+ | {{> | ||
* 2 kg mussels | * 2 kg mussels | ||
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* 2 large carrots chopped | * 2 large carrots chopped | ||
* 2 cloves of garlic peeled | * 2 cloves of garlic peeled | ||
- | * 1 large bottle (750ml) of La Chouffe beer | + | * 1 large bottle (750 ml) of La Chouffe beer |
* 5 tomatoes peeled and chopped | * 5 tomatoes peeled and chopped | ||
* handful of fresh samphire (optional) | * handful of fresh samphire (optional) | ||
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Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. 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, | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. 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 ===== | + | |
- | + | ||
- | //The soup bowls remain warm for a while in the guests' | + | |
==== Energising Smoke ==== | ==== Energising Smoke ==== | ||
- | Light one stick of [[http:// | + | Light one stick of [[http:// |
+ | |||
+ | ---- | ||
==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
- | * handful fresh or dried lemon balm (melissa | + | * handful fresh or dried lemon balm (// |
* handful fresh or dried verbena leaves | * handful fresh or dried verbena leaves | ||
- | * 300ml water | + | * 300 ml water |
* juice of 1/2 lemon | * juice of 1/2 lemon | ||
* 1 table spoon of honey | * 1 table spoon of honey | ||
- | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50C) and lemon juice. When completely cooled pour the liquid into an ice-cream maker. Leave it turning | + | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50°C) and lemon juice. When completely cooled pour the liquid into an ice cream maker and leave it turning until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person. |
+ | |||
+ | ---- | ||
==== Steamed garden ==== | ==== Steamed garden ==== | ||
- | //(inspired | + | //(Inspired |
+ | |||
+ | < | ||
//Garden vegetables (' | //Garden vegetables (' | ||
+ | |||
* 1 purple carrot | * 1 purple carrot | ||
* 1 orange carrot | * 1 orange carrot | ||
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- | Chop all root vegetables in thick slices. | + | Chop all root vegetables in thick slices. |
- | //The 'sediment'// | + | //The sediment// |
* 1 whole celeriac root | * 1 whole celeriac root | ||
- | * 500g salt | + | * 500 g salt |
- | * 500g flour | + | * 500 g flour |
- | * 300g water | + | * 300 g water |
- | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC | + | |
+ | Preheat the oven to 220°C. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160°C | ||
//The grit// | //The grit// | ||
+ | |||
* 1 cup black quinoa | * 1 cup black quinoa | ||
* 1 cup black (beluga) lentils | * 1 cup black (beluga) lentils | ||
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* salt and pepper | * salt and pepper | ||
- | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) | + | |
+ | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting). | ||
For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). | For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). | ||
+ | |||
Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. | Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. | ||
//The soil// | //The soil// | ||
- | | + | |
+ | | ||
* 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
- | * 1 teaspoon of ume-shizo | + | * 1 teaspoon of umeshizo |
* 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
* a pinch of salt | * a pinch of salt | ||
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- | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container. | + | Preheat oven to 180°C. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container. |
//The fertiliser// | //The fertiliser// | ||
- | | + | |
- | * 200g water | + | |
- | * 125g butter | + | * 200 g water |
+ | * 125 g butter | ||
* pinch of salt | * pinch of salt | ||
- | Toast applewood | + | |
+ | Toast apple wood chips in a pan to release the aromas and pour water over them. Infuse | ||
Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. | Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. | ||
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==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
- | //(inspired | + | //(Inspired |
* 1 part beetroot | * 1 part beetroot | ||
- | * 1 part Punt Emes | + | * 1 part Punt e Mes |
* 4/5 Fernet Branca / Averna | * 4/5 Fernet Branca / Averna | ||
* dash of lime | * dash of lime | ||
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* sliver of grated ginger | * sliver of grated ginger | ||
- | //Non alcoholic// | + | //Non-alcoholic// |
* 1 part beetroot | * 1 part beetroot | ||
* 1 part apple | * 1 part apple | ||
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Juice, mix and shake. | Juice, mix and shake. | ||
+ | |||
+ | ---- | ||
==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
- | //(inspired | + | < |
+ | |||
+ | //(Inspired | ||
* 500 g Russian fresh cheese | * 500 g Russian fresh cheese | ||
* 3 egg yolks | * 3 egg yolks | ||
- | * 1 Tbsp butter | + | * 1 tablespoon |
- | * 6 Tbsp semolina | + | * 6 tablespoon |
- | * 2 Tbsp flour | + | * 2 tablespoon |
- | * 1 Ts salt | + | * 1 teaspoon |
- | * 1 Ts baking powder (not needed if using self-raising flour) | + | * 1 teaspoon |
+ | |||
+ | Mix all ingredients. If the mixture is too crumbly, add some of the remaining egg whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15--20 minutes. Steam for 10 minutes at 100°C. | ||
- | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | + | //Bread crumbs// |
- | //Bread crumbs// | ||
* 2/3 pumpernickel bread | * 2/3 pumpernickel bread | ||
* 1/3 wheat crackers | * 1/3 wheat crackers | ||
* pinch of salt | * pinch of salt | ||
- | * 50g of butter | + | * 50 g of butter |
Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
- | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme D'Issigny | + | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme d'Isigny |
//Smoked tomato jam// | //Smoked tomato jam// | ||
+ | |||
* 200 g cherry tomatoes or plum tomatoes | * 200 g cherry tomatoes or plum tomatoes | ||
* 1 clove of garlic | * 1 clove of garlic | ||
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* salt and pepper to taste | * salt and pepper to taste | ||
- | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron. Bake in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper to taste. | + | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chilli, cinnamon, orange water, and saffron. Bake in the oven at 180°C |
//Smoked cream// | //Smoked cream// | ||
- | | + | |
+ | | ||
* maple wood chips | * maple wood chips | ||
- | Smoke the cream in sauce containers with the smoking gun for 1-2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. | + | Smoke the cream in sauce containers with the smoking gun for 1--2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. |
+ | //For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' | ||
- | // At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | ||
- | < | + | * < |
- | * 2 egg yolks | + | * <del>2 egg yolks</ |
- | * 2 teaspoons of salt | + | * <del>2 teaspoons of salt</ |
- | * 2 tablespoons sour cream | + | * <del>2 tablespoons sour cream</ |
- | * 3 tablespoons semolina | + | * <del>3 tablespoons semolina</ |
- | * 5 tablespoons spelt flour | + | * <del>5 tablespoons spelt flour</ |
- | * 1/2 teaspoon baking powder | + | * <del>1/2 teaspoon baking powder</ |
- | * 2 beaten egg-whites | + | * <del>2 beaten egg-whites</ |
- | Mix all ingredients, | + | <del>Mix all ingredients, |
+ | |||
+ | Served with water infused with sweet basil seeds and a hint of stevia. | ||
+ | |||
+ | ---- | ||
==== Smoke gradients with forest mushrooms ==== | ==== Smoke gradients with forest mushrooms ==== | ||
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//Strong smoke: Smoked mushroom wraps// | //Strong smoke: Smoked mushroom wraps// | ||
- | | + | |
+ | | ||
* handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
* teaspoon of mild olive oil (able to withstand heat) | * teaspoon of mild olive oil (able to withstand heat) | ||
* 1 clove of smoked garlic | * 1 clove of smoked garlic | ||
- | * handful of seitan (we used [[http://vg-zone.net/2010/05/09/ | + | * handful of seitan (we used [[http://en.limafood.com/en-gb/our-products/ |
* cedar grill wraps | * cedar grill wraps | ||
* butcher' | * butcher' | ||
* a splash of red wine | * a splash of red wine | ||
* water to cover the wraps | * water to cover the wraps | ||
- | * salt & pepper to taste | + | * salt an pepper to taste |
- | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' | + | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3 of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2 cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' |
//Mixed smoke: Smoked potatoes// | //Mixed smoke: Smoked potatoes// | ||
+ | |||
* 12 small purple potatoes | * 12 small purple potatoes | ||
* 12 small white potatoes | * 12 small white potatoes | ||
* 1 rosemary twig | * 1 rosemary twig | ||
- | * salt & pepper | + | * salt and pepper |
* coconut oil | * coconut oil | ||
* truffle oil | * truffle oil | ||
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* hickory wood chips | * hickory wood chips | ||
- | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun. Serve under the smoking bell, with smoke still present. | + | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. Finally, |
//Soft smoke: Tea and Spinach// | //Soft smoke: Tea and Spinach// | ||
- | //(inspired | + | //(Inspired |
//Tea emulsion// | //Tea emulsion// | ||
- | | + | |
- | * 10g water | + | |
+ | * 10 g water | ||
* pinch of yuzu powder | * pinch of yuzu powder | ||
* pinch of nutmeg | * pinch of nutmeg | ||
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//Spinach and herbs// | //Spinach and herbs// | ||
- | | + | |
+ | | ||
* handful of parsley leaves | * handful of parsley leaves | ||
* salt and pepper | * salt and pepper | ||
* sprinkle of lemon juice | * sprinkle of lemon juice | ||
- | Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further | + | Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for another |
Served with Tim Adams' Tempranillo | Served with Tim Adams' Tempranillo | ||
+ | |||
+ | ---- | ||
==== Green antioxidants ==== | ==== Green antioxidants ==== | ||
- | //(after so much smoke, an antioxidant palate bath is needed!)// | + | |
+ | < | ||
* 5 apples | * 5 apples | ||
* 12 celery sticks (about 20cm long) | * 12 celery sticks (about 20cm long) | ||
- | * a splash of lemon juice (to prevent | + | * a splash of lemon juice (to prevent |
* 1 bunch of curled leaf parsley | * 1 bunch of curled leaf parsley | ||
- | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. | + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple and celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. |
- | ===== Sweet emergence ===== | + | ---- |
- | // The doors to the kitchen are opened and it is announced that the dessert is served. The guests walk into the kitchen, where the dishes were prepared and presented. On the presentation table, still covered in notes and instructions the dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks from the speakers and the kitchen begin blending into an informal composition. The sounds of china and glassware, descriptions of desserts, instructions on how to make green tea... The table is covered with small dishes and bite-sized morsels. Smoked cheeses with glazed quince, milk-steamed oolong tea, smoky caramels and tiramisu, steamed chestnuts, liquid whiskey and cigars. Slowly the volume of the conversation rises, the cooks leave their pots and pans and join the guests for a cup of tea. The silence disappears, but the tastes and the sounds linger in the corners of people' | ||
==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
- | * hard cheese - such as Comte | + | * hard cheese |
- | * goat cheese - such as Crottin de Chavignol or Crottin Affine | + | * goat cheese |
- | * cow milk cheese - Folie Bergere herbes | + | * cow milk cheese |
* mozzarella | * mozzarella | ||
* Sainte Maure ash cheese (no need to smoke this one) | * Sainte Maure ash cheese (no need to smoke this one) | ||
* hickory and apple smoking chips | * hickory and apple smoking chips | ||
- | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. | + | < |
- | ==== Steamed smoked chestnuts ==== | + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat cheese and mozzarella with the smoking gun using hickory wood chips for 3 minutes. Leave the cheeses to stand under the glass bell until served. |
- | //(inspired | + | ---- |
+ | |||
+ | ==== Steamed chestnut puree ==== | ||
+ | |||
+ | //(Inspired | ||
- | * 1kg chestnuts | + | * 1 kg chestnuts |
- | * 500ml full milk | + | * 500 ml full milk |
* 2 vanilla sugars | * 2 vanilla sugars | ||
- | * 20g white sugar | + | * 20 g white sugar |
- | * 18ml rum | + | * 18 ml dark rum |
- | * 10ml Laphroaig (10) | + | * 10 ml Laphroaig (10 yo) |
* 4 marron glacé | * 4 marron glacé | ||
* sweet cream to taste | * sweet cream to taste | ||
- | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron | + | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron |
+ | |||
+ | ---- | ||
- | ==== Smoked garlic | + | ==== Smoked garlic |
+ | |||
+ | //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// | ||
- | //(inspired | + | < |
* 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature | ||
- | * 60 ml rum & Laphroaig PX mixture | + | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix |
* 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder | ||
* 3 large egg yolks | * 3 large egg yolks | ||
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* 225 g mascarpone cheese | * 225 g mascarpone cheese | ||
* 3 egg whites | * 3 egg whites | ||
- | * 26 Savoiardi, Italian ladyfingers | + | * 26 Savoiardi |
* 30 g raw cocoa powder | * 30 g raw cocoa powder | ||
* 1 big or two small cloves of smoked garlic | * 1 big or two small cloves of smoked garlic | ||
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Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. | Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. | ||
- | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate, or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. |
+ | ---- | ||
==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
- | //(inspired | + | < |
+ | |||
+ | //(Inspired | ||
* 2 large quinces | * 2 large quinces | ||
- | * 1l port wine | + | * 1 litre port wine |
* 1 orange (zest and juice) | * 1 orange (zest and juice) | ||
* a few cloves | * a few cloves | ||
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- | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until it becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. |
+ | |||
+ | ---- | ||
==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
+ | |||
+ | < | ||
== Fudge with smoked sea salt and smoked vanilla == | == Fudge with smoked sea salt and smoked vanilla == | ||
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* 1 vanilla stalk smoked on maple wood chips | * 1 vanilla stalk smoked on maple wood chips | ||
- | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture | + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture |
+ | |||
+ | ---- | ||
== Caramel with smoked walnuts == | == Caramel with smoked walnuts == | ||
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//Crisp pastry// | //Crisp pastry// | ||
+ | |||
* 175 g flour | * 175 g flour | ||
* 125 g butter | * 125 g butter | ||
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//Caramel// | //Caramel// | ||
+ | |||
* 55 g butter | * 55 g butter | ||
* 4 spoonfuls brown sugar | * 4 spoonfuls brown sugar | ||
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* walnuts smoked on the hickory wood chips with the smoking gun | * walnuts smoked on the hickory wood chips with the smoking gun | ||
- | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts. | + | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190°C |
+ | |||
+ | ---- | ||
==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
+ | |||
+ | < | ||
* 1 part Rye Whiskey | * 1 part Rye Whiskey | ||
Line 567: | Line 648: | ||
- | Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry ' | + | Break cherry branch into small 4--5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoked |
+ | |||
+ | ---- | ||
==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
- | * milky oolong (milk steamed oolong tea): infuse in water at 85C, leave the leaves in glasses and serve immediately. | + | * milky oolong (milk-steamed oolong tea): infuse in water at 85°C, leave the leaves in glasses and serve immediately. |
- | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70C for 2-3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. | + | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70°C for 2--3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. |
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---- | ---- | ||
- | [[smoke_vapour]], | ||
+ | {{> |