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open_sauces:arrival_and_descent [2013-12-09 14:05] – alkanopen_sauces:arrival_and_descent [2013-12-12 09:56] – [Smoked quail eggs with herbal mayonnaise] maja
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 ==== Smoked potato skins ==== ==== Smoked potato skins ====
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-A wonderful way to reduce the waste of peeling (organic) potatoes for a wintery mash. Instead of throwing away potato peels, they can be turned into a delicious appetiser. 
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 <html><a href="http://www.flickr.com/photos/foam/11192934556/" title="131122-191741 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5482/11192934556_69bbe8a45e_n.jpg" width="320" height="213" alt="131122-191741"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192934556/" title="131122-191741 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5482/11192934556_69bbe8a45e_n.jpg" width="320" height="213" alt="131122-191741"></a></html>
  
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 +The first amuse-bouche at Smoke & Vapour playfully questions the edge between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked to become an alternative to crisps.
  
   * 2 white potatoes   * 2 white potatoes
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 ==== Smoked quail eggs with herbal mayonnaise ==== ==== Smoked quail eggs with herbal mayonnaise ====
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-Another waste-reducing recipe: eating eggs with shell. Not only are they surprisingly tasty and crunchy, the shells also contain a good amount of digestible calcium, excellent for bone density in cold wintery months.  
  
 <html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html><html><a href="http://www.flickr.com/photos/foam/11193003325/" title="131116-184800 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7301/11193003325_b175d4cc48_n.jpg" width="320" height="227" alt="131116-184800"></a></html> <html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html><html><a href="http://www.flickr.com/photos/foam/11193003325/" title="131116-184800 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7301/11193003325_b175d4cc48_n.jpg" width="320" height="227" alt="131116-184800"></a></html>
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 +Pairing smoke and egg-yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.
    
   * 18 quail eggs   * 18 quail eggs
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   * 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 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 //(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 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.
  
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  • open_sauces/arrival_and_descent.txt
  • Last modified: 2020-06-05 08:18
  • by nik