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| Both sides previous revision Previous revision | Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-02 12:49] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:50] – alkan | ||
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| ==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
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| * 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, | ||
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