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open_sauces:smoke_vapour_recipes [2013-12-02 15:51] – [Quark dumpling with smoked tomato jam] majaopen_sauces:smoke_vapour_recipes [2013-12-04 12:02] – [Smoked quail eggs with herbal mayonnaise] alkan
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   * 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
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   * 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 out the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve cut in half with the herbal mayonnaise.+Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea leaves 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 off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve cut in half with the herbal mayonnaise.
  
 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.
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   *  handful of hazelnuts   *  handful of hazelnuts
   *  handful of almonds   *  handful of almonds
-  *  1/2 handful pistachos+  *  1/2 handful pistachios
   *  1/2 handful sesame seeds   *  1/2 handful sesame seeds
   *  1 teaspoon chia seeds   *  1 teaspoon chia seeds
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   *  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 to a coarse powder. Smoke with the smoking gun using apple wood chips, leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non smoked part. +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 into a coarse powder. Smoke with the smoking gun using apple wood chips, then leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non-smoked portion. 
  
 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 'smearable', so go easy on the tomatoes - they're also very salty, so taste after adding a pinch, then decide how much more is needed. 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 'smearable', so go easy on the tomatoes - they're also very salty, so taste after adding a pinch, then decide how much more is needed.
  
-Char peppers with 'flame thrower' or directly on the gas of the stove or wood fire on the 'skin' side. The inside of the pepper should still be rather raw and crispy. Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Smear the glue on the inside of the peppers and dip in the dukkah. At the end, just before serving add popping sugar. +Char peppers with 'flame thrower' or directly on the gas of the stove or wood fire on the 'skin' side. The inside of the pepper should still be rather raw and crispy. Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Smear the glue on the inside of the peppers and dip in the dukkah. Just before serving, add popping sugar. 
  
  
 ==== 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
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- Crackers with smoked pistachios (from an old //Australian Women's Weekly// magazine) +== Crackers with smoked pistachios == 
 + 
 +(from an old //Australian Women's Weekly// magazine)
  
   * 3 egg whites   * 3 egg whites
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 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 ====
  
-  * 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
  
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 ===== Silent convivium ===== ===== Silent convivium =====
 +
 +Light one stick of [[http://www.cieldazur.fr/fr/plantes/gamme_comp.php?cat=12#Citronnelle|Citronelle Incense]] a few minutes before people arrive.
  
 ==== Tea sorbet ==== ==== Tea sorbet ====
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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 //Chocolate: 100 Everyday Recipes,// by Parragon Books)
 +
 +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 ==== 
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik