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| open_sauces:smoke_vapour_recipes [2013-11-18 21:24] – maja | open_sauces:smoke_vapour_recipes [2013-11-23 10:34] – [Smoky Mate] maja | ||
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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 ==== | ||
| Line 75: | Line 76: | ||
| * 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 (slightly smoky one) | + | * 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. If too strong, add more water. Chill before serving. | + | |
| + | 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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| * 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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| - | 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: | ||
| Line 363: | Line 366: | ||
| Assemble Tiramisu | Assemble Tiramisu | ||
| - | | + | 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. |
| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
| - | * 3 large quinces | + | * 2 large quinces |
| * 1l port wine | * 1l port wine | ||
| - | * 1 orange | + | * 1 orange |
| + | * a few cloves | ||
| + | * teaspoon of allspice | ||
| - | Slice quinces in at least 4 parts. Poach quinces in wine, orange juice and orange peel until soft, but not falling apart. Reduce the juice until becomes a syrup, pour over quinces | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices |
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
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| ==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
| + | * 1 part Rye Whiskey | ||
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch from a cherry tree | ||
| + | * 1 cigar | ||
| + | |||
| + | |||
| + | 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 ' | ||
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| * milky oolong | * milky oolong | ||
| * shincha wakama with yuzu peel | * shincha wakama with yuzu peel | ||
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| + | ---- | ||
nik