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Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-12-03 15:20] – [Silent convivium] maja | open_sauces:smoke_vapour_recipes [2013-12-04 13:42] – [Tea sorbet] 81.164.200.52 | ||
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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 | + | 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. | ||
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* 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 | ||
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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 | + | 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 | + | == Steamed carrot and orange syrup == |
* 3 carrots | * 3 carrots | ||
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- | Crackers with smoked pistachios (from an old // | + | == Crackers with smoked pistachios |
+ | |||
+ | (from an old // | ||
* 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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==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
+ | * handful fresh or dried melissa leaves | ||
+ | * handful fresh or dried verbena leaves | ||
+ | * juice of 1/2 lemon | ||
+ | * 1 spoon of honey | ||
+ | * | ||
+ | Make a tea with the melissa and verbena leaves, letting it stand for 15 minutes till the colour becomes a light brown. Strain it. Add honey and lemon juice. Let it cool, then pour the mixture into an ice maker. Leave it turning in the ice maker until the mixture thickens. Transfer to a container and place the tea in the freezer until needed. | ||
==== Steamed garden ==== | ==== Steamed garden ==== | ||
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==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
- | * ash goat cheese (young) | + | * hard cheese - such as Comte cheese (from Delhaize) |
- | * cherry woodchips | + | * goat cheese - such as Crottin de Chavignol (from Delhaize) or Crottin Affine (from Efarmz) |
- | * sheep cheese | + | * cow milk cheese |
- | * apple woodchips | + | * mozzarella (from Efarmz) |
- | * smoked aged cow cheese | + | * Sainte Maure ash cheese |
+ | * hickory and apple smoking chips | ||
+ | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. | ||
==== Steamed smoked chestnuts ==== | ==== Steamed smoked chestnuts ==== | ||
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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. | 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: | + | == Caramel with smoked walnuts |
+ | |||
+ | (from //Chocolate: | ||
For the crisp pastry: | For the crisp pastry: | ||
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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. | 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. | ||
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==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||