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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-11-18 17:14] – [Smoked Quail Eggs] nik | open_sauces:smoke_vapour_recipes [2013-11-18 17:35] – [Algal reminiscences from forest and sea] nik | ||
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| Line 18: | Line 18: | ||
| * ? herb jus ? | * ? herb jus ? | ||
| - | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[cooking eggs]])) | + | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) |
| Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
| Line 114: | Line 114: | ||
| - | Steam rice for about 15 minutes on 100C. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | + | Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. |
nik