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open_sauces:smoke_vapour_recipes [2013-12-03 17:10] – [Nutty crackers and steamed orange syrup] alkanopen_sauces:smoke_vapour_recipes [2013-12-04 09:59] – [Peppers in granular dust] alkan
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 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.
Line 48: Line 48:
   *  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
Line 60: Line 60:
   *  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. 
  
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik