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| open_sauces:smoke_vapour_recipes [2013-11-18 17:14] – [Smoked Quail Eggs] nik | open_sauces:smoke_vapour_recipes [2013-11-23 10:34] – [Smoky Mate] maja | ||
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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| * 12 quail eggs | * 12 quail eggs | ||
| + | * smoked black tea | ||
| * pinch of smoked salt flakes | * pinch of smoked salt flakes | ||
| * pepper | * pepper | ||
| - | * | + | * |
| - | 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]])) | + | Boil the eggs for 2 minutes |
| - | 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, serve with herbal mayonnaise |
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
| + | * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) | ||
| + | * 1l tap water | ||
| + | * Cherry woodchips | ||
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| + | |||
| + | Pour the filtered water in a bottle. Place the end of the smoking gun tube in the bottle (try to close it completely so not much smoke goes out). Smoke the water with cherry wood chips for a few minutes. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water in ice cube molds and freeze overnight. | ||
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| - | ==== Smoky Matte ==== | ||
| + | ==== Smoky Mate ==== | ||
| + | * 1/2 l boiling water | ||
| + | * 2 teaspoons yerba mate (cold smoke dried) | ||
| + | * splash of lemon (to taste) | ||
| + | * a few slices of ginger (to taste) | ||
| + | * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) | ||
| + | * mesquite wood chips | ||
| + | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea 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!)// | ||
| ===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
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| - | 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. |
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| * pinch of vanilla | * pinch of vanilla | ||
| * a twig of rosemary | * a twig of rosemary | ||
| + | * a handful of leek sprouts | ||
| + | * a few twigs of cress | ||
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| * 300g water | * 300g water | ||
| - | Preheat the oven to 220c. 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 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | + | 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 |
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| For the soil | For the soil | ||
| - | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC |
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
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| - | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; 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 soil-like consistency and reserve in an airtight container. | + | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; 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 soil-like consistency and reserve in an airtight container. |
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| - | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets. | + | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
| Served with: | Served with: | ||
| ==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
| + | |||
| + | * 1 part beetroot | ||
| + | * 1 part Punt Emes | ||
| + | * 4/5 Fernet Branca / Averna | ||
| + | * dash of lime | ||
| + | * dash of Angosutra bitters | ||
| + | * sliver of grated ginger | ||
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| Served with Tim Adam's Tempranillo | Served with Tim Adam's Tempranillo | ||
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| + | ==== Green antioxidants ==== | ||
| + | |||
| + | (after so much smoke, an antioxidant palate bath is needed!) | ||
| + | |||
| + | * 5 apples | ||
| + | * 12 celery sticks (about 20cm long) | ||
| + | * a splash of lemon juice (to prevent oxydising) | ||
| + | * a bunch of 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 tea strainer or muslin cloth. Serve in shot glasses. | ||
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| ==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
| - | ==== Steamed smoked chestnuts ==== | + | * ash goat cheese (young) |
| + | * cherry woodchips | ||
| + | * sheep cheese in wine leaves | ||
| + | * apple woodchips | ||
| + | * smoked aged cow cheese | ||
| + | |||
| + | ==== Steamed smoked chestnuts ==== | ||
| + | |||
| + | * 1kg chestnuts | ||
| + | * 500ml full milk | ||
| + | * 2 vanilla sugars | ||
| + | * 20g white sugar | ||
| + | * 25ml rum and laphroaig mixture | ||
| + | * 4 marron glace | ||
| + | * a bit of sweet cream | ||
| + | |||
| + | Boil chestnuts and peel them. Steam peeled chestnuts over vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glace, smoke it together with cream in milky oolong tea and add the bits to the puree. Whip the cream until ferm. Serve warm, whipped cream optional. | ||
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| ==== Smoked garlic tiramisu ==== | ==== Smoked garlic tiramisu ==== | ||
| + | |||
| + | |||
| + | * 120 ml espresso or very strong coffee, at room temperature | ||
| + | * 60 ml rhum & laphroaig mixture | ||
| + | * 2 teaspoons vanilla powder | ||
| + | * 3 large egg yolks | ||
| + | * 50 g granulated sugar | ||
| + | * 225 g mascarpone cheese | ||
| + | * 3 egg whites | ||
| + | * 18 to 20 Savoiardi Italian ladyfingers | ||
| + | * 30 g raw cocoa powder for dusting | ||
| + | * 2 cloves of honey fermented, caramelised, | ||
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| + | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and a tablespoon of sugar in a wide, small bowl. | ||
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| + | Caramelise garlic with a bit of the sugar on low heat until transparent. Set aside. | ||
| + | |||
| + | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | ||
| + | Remove bowl from heat then beat in mascarpone cheese until just combined. | ||
| + | Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | ||
| + | |||
| + | Assemble Tiramisu | ||
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| + | Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a square dish. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer, sprinkle with garlic. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. | ||
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| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
| + | |||
| + | * 2 large quinces | ||
| + | * 1l port wine | ||
| + | * 1 orange (zest and juice) | ||
| + | * a few cloves | ||
| + | * teaspoon of allspice | ||
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| + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft, but not falling apart. Take the quince out. Reduce the juice until becomes a syrup, filter, pour over quince parts and reserve in the fridge. | ||
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
| - | ==== Smoked dessert cocktail | + | |
| + | ==== Whiskey & Cigars | ||
| + | |||
| + | * 1 part Rye Whiskey | ||
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch from a cherry tree | ||
| + | * 1 cigar | ||
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| + | 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 ' | ||
| ==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
| + | * milky oolong | ||
| + | * shincha wakama with yuzu peel | ||
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| + | ---- | ||
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| (A variation from http:// | (A variation from http:// | ||
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| + | ===== Tiramisu recipe ===== | ||
| + | |||
| + | based on http:// | ||
nik