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open_sauces:smoke_vapour_recipes [2013-11-25 17:56] – maja | open_sauces:smoke_vapour_recipes [2013-12-02 12:55] – alkan | ||
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+ | ==== Smoked potato skins ==== | ||
+ | * 2 white potatoes | ||
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * smoking gun or home smoker | ||
+ | * smoking chips (oak and maple) | ||
- | ==== Smoked Potato Skins ==== | + | 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 the paper towel 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 towel 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 with herbal mayonnaise ==== |
- | * pinch of salt and pepper | + | |
- | * frying | + | * 18 quail eggs |
- | * xxx Wood chips | + | * black tea |
+ | * smoking gun | ||
+ | * apple wood chips for smoking | ||
+ | * For the mayonnaise | ||
+ | | ||
+ | * 1 teaspoon mustard | ||
+ | * 1 spoon lemon juice | ||
+ | * salt | ||
+ | * ~ 250 ml peanut | ||
+ | * handful fresh parsley and fennel steamed for a few minutes | ||
- | 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. | + | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea with the smoking gun for 3 minutes then leave under the smoking bell. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another |
+ | For the mayonnaise: Place the two egg yolks, mustard, lemon juice and a pinch of salt in the kitchen robot or blender. While blending, add a small stream of oil continuously till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. | ||
- | |||
- | ==== Smoked Quail Eggs ==== | ||
- | |||
- | * 12 quail eggs | ||
- | * smoked black tea | ||
- | * pinch of smoked salt flakes | ||
- | * pepper | ||
- | * 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]])) | ||
- | |||
- | 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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* 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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==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
- | |||
* 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
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* thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
* wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
- | |||
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==== Smoked mussel consommé ==== | ==== Smoked mussel consommé ==== | ||
+ | |||
+ | * 2 kg mussels | ||
+ | * 1 leek chopped | ||
+ | * 2 stalks of celery chopped | ||
+ | * 2 red onions sliced | ||
+ | * 2 large carrots chopped | ||
+ | * 2 cloves of garlic peeled | ||
+ | * 1 large bottle of La Chouffe beer | ||
+ | * 5 tomatoes peeled and chopped | ||
+ | * handful of fresh samphire (optional) | ||
+ | * salt and pepper | ||
+ | * oak and maple wood chips | ||
+ | |||
+ | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over everything. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
- | === Silent convivium === | + | ===== Silent convivium |
==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
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Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
+ | |||
* 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
* 100g boter | * 100g boter | ||
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---- | ---- | ||
- | kruidenmayonnaise | + | Kruidenmayonnaise |
* 75g eigeel | * 75g eigeel | ||
* 45g kruidenazijn | * 45g kruidenazijn | ||
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---- | ---- | ||
- | gestoomde | + | Gestoomde |
spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | ||
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Shake over ice, strain into a wine glass. (via "The Tippling Club") | Shake over ice, strain into a wine glass. (via "The Tippling Club") | ||
- | ====Ode to Bax Beet Pinot==== | + | ==== Ode to Bax Beet Pinot ==== |
* 2 cl Fernet Branca | * 2 cl Fernet Branca | ||
* 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | ||
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(A variation from http:// | (A variation from http:// | ||
- | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
based on http:// | based on http:// | ||
- |