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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:55] – alkan | ||
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| * smoking chips (oak and maple) | * smoking chips (oak and maple) | ||
| - | 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 | + | 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 ==== | + | ==== Smoked quail eggs with herbal mayonnaise |
| + | |||
| + | * 18 quail eggs | ||
| + | * black tea | ||
| + | * smoking gun | ||
| + | * apple wood chips for smoking | ||
| + | * For the mayonnaise | ||
| + | * 2 chicken egg yolks | ||
| + | * 1 teaspoon mustard | ||
| + | * 1 spoon lemon juice | ||
| + | * salt | ||
| + | * ~ 250 ml peanut oil | ||
| + | * handful fresh parsley and fennel steamed for a few minutes | ||
| - | * 12 quail eggs | + | 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 |
| - | * smoked black tea | + | |
| - | * pinch of smoked | + | |
| - | * pepper | + | |
| - | * herbal mayonnaise | + | |
| - | Boil the eggs for 2 minutes | + | 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. |
| - | 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 89: | Line 96: | ||
| ==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
| - | |||
| * 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
| Line 132: | Line 138: | ||
| * thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
| * wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
| - | |||
| Line 149: | Line 154: | ||
| ==== 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 ==== | ||
| Line 783: | Line 802: | ||
| Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
| + | |||
| * 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
| * 100g boter | * 100g boter | ||
| Line 791: | Line 811: | ||
| ---- | ---- | ||
| - | kruidenmayonnaise | + | Kruidenmayonnaise |
| * 75g eigeel | * 75g eigeel | ||
| * 45g kruidenazijn | * 45g kruidenazijn | ||
| Line 808: | Line 829: | ||
| ---- | ---- | ||
| - | 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) | ||
| Line 824: | Line 845: | ||
| 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) | ||
| Line 835: | Line 857: | ||
| (A variation from http:// | (A variation from http:// | ||
| - | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
| based on http:// | based on http:// | ||
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