Differences
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| Both sides previous revision Previous revision | Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-03 17:10] – [Nutty crackers and steamed orange syrup] alkan | 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. | ||
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