Differences
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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 15:51] – [Quark dumpling with smoked tomato jam] maja | open_sauces:smoke_vapour_recipes [2013-12-04 09:56] – [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 | ||
| Line 31: | Line 31: | ||
| * 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 69: | Line 69: | ||
| ==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
| - | Steamed carrot and orange syrup | + | == Steamed carrot and orange syrup == |
| * 3 carrots | * 3 carrots | ||
| Line 80: | Line 80: | ||
| - | Crackers with smoked pistachios (from an old // | + | == Crackers with smoked pistachios |
| + | |||
| + | (from an old // | ||
| * 3 egg whites | * 3 egg whites | ||
| Line 88: | Line 90: | ||
| 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. | 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 ==== | ||
| Line 191: | Line 192: | ||
| ===== Silent convivium ===== | ===== Silent convivium ===== | ||
| + | |||
| + | Light one stick of [[http:// | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
| Line 474: | Line 477: | ||
| ==== 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 ==== | ||
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