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open_sauces:smoke_vapour_recipes [2013-12-04 09:56] – [Smoked quail eggs with herbal mayonnaise] alkanopen_sauces:smoke_vapour_recipes [2013-12-04 10:02] – [Sparkling water with smoked Ice cubes] alkan
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. 
  
  
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 ==== 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
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik