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open_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] maja | open_sauces:smoke_vapour_recipes [2013-12-02 11:10] – alkan | ||
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- | ==== Smoked | + | ==== Smoked |
* 2 large white potatoes | * 2 large white potatoes | ||
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* xxx Wood chips | * xxx Wood chips | ||
- | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker, or smoking gun for 5-10 minutes. Serve warm. | + | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker or smoking gun for 5-10 minutes. Serve warm. |
- | ==== Smoked | + | ==== Smoked |
- | * 12 quail eggs | + | * 12 quail eggs |
- | * smoked black tea | + | * smoked black tea |
- | * pinch of smoked salt flakes | + | * pinch of smoked salt flakes |
- | * pepper | + | * pepper |
- | * herbal mayonnaise | + | * herbal mayonnaise |
Boil the eggs for 2 minutes in tea. 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 in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | ||
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* apple wood chips | * apple wood chips | ||
- | for smoked glue: | + | for smoked glue |
* dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
* smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
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==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
- | * 250g eastern European quark/ | + | |
+ | * 3 egg yolks | ||
+ | * 1 Tbsp butter | ||
+ | * 6 Tbsp semolina | ||
+ | * 2 Tbsp flour | ||
+ | * 1 Ts salt | ||
+ | * 1 Ts baking powder (not needed if using self-raising flour) | ||
+ | |||
+ | 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. | ||
+ | |||
+ | 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 | * 2 egg yolks | ||
* 2 teaspoons of salt | * 2 teaspoons of salt | ||
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* 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
* 2 beaten egg-whites | * 2 beaten egg-whites | ||
+ | * a dollop of Creme d' | ||
- | * 1 cup bread crumbs | + | Mix all ingredients, |
- | * pinch of salt | + | |
- | * 50g of butter | + | |
- | * a dollop | + | |
- | Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter | + | * 1 cup bread crumbs |
+ | * 2/3 pumpernickel bread | ||
+ | * 1/3 wheat crackers | ||
+ | * pinch of salt | ||
+ | * 50g of butter | ||
+ | |||
+ | Dry pumpernickel bread overnight, or in the oven. Break into small pieces | ||
+ | |||
+ | |||
+ | |||
+ | |||
+ | Serve with cold smoked Creme D' | ||
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- | This is the dumpling recipe we used, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation: | + | |
- | * use only egg yolks | + | |
- | * use self raising flour | + | |
- | * get 'ostro brasno' | + | |
- | * perhaps these dumplings cannot be steamed but must be boiled... | + | |