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open_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] majaopen_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan
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 +==== Smoked potato skins ====
  
 +Smoked potato skins
  
-==== Smoked Potato Skins ==== +  * 2 white potatoes 
- +  * salt 
-  * 2 large white potatoes +  * sunflower oil for frying 
-  * pinch of salt and pepper +  * paper kitchen towel 
-  * frying oil +  * smoking gun or home smoker 
-  * xxx Wood chips +  * smoking chips (oak and maple)
- +
-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 potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on paper towels again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towels and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.)
  
-==== Smoked Quail Eggs ====+==== Smoked quail eggs ====
  
-  *  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/cottage cheese+  *  500 g Russian fresh cheese 
 +  *  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' from Croatia, perhaps these dumplings cannot be steamed but must be boiled.... NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better. 
 + 
 +<del>  * 250g eastern European quark/cottage cheese
   * 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'Issigny (or sour cream) for serving
  
-  * 1 cup bread crumbs (2/3 pumpernickle bread, 1/3 crackers) +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 and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. </del>
-  * pinch of salt +
-  * 50g of butter +
-  * a dollop of Creme d'Issigny (or sour cream)+
  
-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 and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. Serve with cold smoked Creme D'Issigny and warm tomato jam.+  * 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 and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. 
 + 
 + 
 + 
 + 
 +Serve with cold smoked Creme D'Issigny and warm tomato jam.
  
  
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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' from Croatia and try again... +
-  * perhaps these dumplings cannot be steamed but must be boiled...+
  
  
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 based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao
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  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik