Differences
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Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-12-04 09:56] – [Smoked quail eggs with herbal mayonnaise] alkan | open_sauces:smoke_vapour_recipes [2013-12-04 14:30] – [Sparkling water with smoked Ice cubes] alkan | ||
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* 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 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' |
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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 litre sparkling water (or use a soda maker to carbonate |
- | * 1l tap water | + | * 1 litre still water |
* Cherry woodchips | * Cherry woodchips | ||
- | Pour the filtered water in a bottle. | + | Pour the filtered water into a bottle. |
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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 ==== | ||