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| open_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:48] – alkan | ||
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| 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.) | 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 ==== | ||
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