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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 12:49] – alkan | open_sauces:smoke_vapour_recipes [2013-12-04 12:02] – [Smoked quail eggs with herbal mayonnaise] alkan | ||
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| Line 20: | Line 20: | ||
| * 18 quail eggs | * 18 quail eggs | ||
| - | * black tea | + | * black tea leaves |
| * smoking gun | * smoking gun | ||
| * apple wood chips for smoking | * apple wood chips for smoking | ||
| - | * For the mayonnaise | + | |
| + | for the mayonnaise | ||
| * 2 chicken egg yolks | * 2 chicken egg yolks | ||
| * 1 teaspoon mustard | * 1 teaspoon mustard | ||
| Line 31: | Line 33: | ||
| * handful fresh parsley and fennel steamed for a few minutes | * handful fresh parsley and fennel steamed for a few minutes | ||
| - | 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 10 minutes. Strain | + | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea leaves |
| 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. | 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. | ||
| Line 48: | Line 50: | ||
| * handful of hazelnuts | * handful of hazelnuts | ||
| * handful of almonds | * handful of almonds | ||
| - | * 1/2 handful | + | * 1/2 handful |
| * 1/2 handful sesame seeds | * 1/2 handful sesame seeds | ||
| * 1 teaspoon chia seeds | * 1 teaspoon chia seeds | ||
| Line 60: | Line 62: | ||
| * popping sugar | * popping sugar | ||
| - | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder | + | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder |
| Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | ||
| - | Char peppers with 'flame thrower' | + | Char peppers with 'flame thrower' |
| ==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
| + | == Steamed carrot and orange syrup == | ||
| + | * 3 carrots | ||
| + | * 3 oranges | ||
| + | * 1 bullion cube | ||
| + | * salt and pepper | ||
| + | * fresh coriander | ||
| + | |||
| + | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | ||
| + | |||
| + | |||
| + | == Crackers with smoked pistachios == | ||
| + | |||
| + | (from an old // | ||
| + | |||
| + | * 3 egg whites | ||
| + | * 1/2 cup sugar | ||
| + | * 1 cup plain flour | ||
| + | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
| + | |||
| + | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till golden brown. | ||
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
| - | * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) | + | * 1 l sparkling water (or use the soda maker to add gas bubbles in plain water) |
| - | * 1l tap water | + | * 1 l tap water |
| * Cherry woodchips | * Cherry woodchips | ||
| Line 96: | Line 118: | ||
| ==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
| - | |||
| * 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
| Line 139: | Line 160: | ||
| * thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
| * wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
| - | |||
| Line 156: | Line 176: | ||
| ==== 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 ===== | ||
| + | |||
| + | Light one stick of [[http:// | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
| Line 292: | Line 328: | ||
| 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. | 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' | ||
| + | For the smoked tomato Jam: | ||
| - | Serve with cold smoked Creme D' | + | * 200 g cherry tomatoes or plum tomatoes |
| + | * 1 clove of garlic | ||
| + | * 1 onion sliced | ||
| + | * 1 small chili pepper chopped | ||
| + | * 1 teaspoon cinnamon powder or 1 stalk of cinnamon | ||
| + | * 1 spoon orange blossom water | ||
| + | * saffron | ||
| + | * cherry wood smoking chips | ||
| + | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or home smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron in a baking tray. Cook in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper if needed. | ||
| - | For the smoked tomato jam: | ||
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| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
| + | == Fudge with smoked sea salt and smoked vanilla == | ||
| + | * 150 g dark chocolate broken in pieces | ||
| + | * 100 g marshmallows | ||
| + | * 400 g condensed sweet milk | ||
| + | * 100 g brown sugar | ||
| + | * 125 g butter | ||
| + | * smoked sea salt | ||
| + | * 1 vanilla stalk smoked on maple wood chips | ||
| + | |||
| + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring constantly. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving. | ||
| + | |||
| + | == Caramel with smoked walnuts == | ||
| + | |||
| + | (from // | ||
| + | |||
| + | For the crisp pastry: | ||
| + | * 175 g flour | ||
| + | * 125 g butter | ||
| + | * 4 spoons brown sugar | ||
| + | For the caramel: | ||
| + | * 55 g butter | ||
| + | * 4 spoonfuls brown sugar | ||
| + | * 400 g sweetened condensed milk | ||
| + | |||
| + | * walnuts smoked on the hickory wood chips with the smoking gun | ||
| + | |||
| + | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts. | ||
| ==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
| Line 790: | Line 862: | ||
| Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
| + | |||
| * 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
| * 100g boter | * 100g boter | ||
| Line 798: | Line 871: | ||
| ---- | ---- | ||
| - | kruidenmayonnaise | + | Kruidenmayonnaise |
| * 75g eigeel | * 75g eigeel | ||
| * 45g kruidenazijn | * 45g kruidenazijn | ||
| Line 815: | Line 889: | ||
| ---- | ---- | ||
| - | 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 831: | Line 905: | ||
| 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 842: | Line 917: | ||
| (A variation from http:// | (A variation from http:// | ||
| - | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
| based on http:// | based on http:// | ||
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