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open_sauces:smoke_vapour_recipes [2013-12-04 12:02] – [Smoked quail eggs with herbal mayonnaise] alkanopen_sauces:smoke_vapour_recipes [2013-12-05 11:23] – maja
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 ===== Arrival & Descent ===== ===== Arrival & Descent =====
 +
 +//The guests are arriving, taking off their coats, milling and chatting at the entrance. There is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the 'grass', wash and dry their hands under a long table cloth/towel. Drinks are served by a friendly barman - alcoholic and non-alcoholic, smoked and gaseous. The bite-sized finger food comes on sonic trays served by the gracious waiters and the two head chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers in the centre of the trays. Sounds of food in and around the mouth. // 
  
  
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   * sunflower oil for frying   * sunflower oil for frying
   * paper kitchen towel   * paper kitchen towel
-  * smoking gun or home smoker 
   * smoking chips (oak and maple)   * smoking chips (oak and maple)
  
-Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.)+Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.
  
 ==== Smoked quail eggs with herbal mayonnaise ==== ==== Smoked quail eggs with herbal mayonnaise ====
    
   * 18 quail eggs   * 18 quail eggs
-  * black tea leaves +  * teaspoon of black tea leaves
-  * smoking gun+
   * apple wood chips for smoking   * apple wood chips for smoking
  
-for the mayonnaise+Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. 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 in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise.  
 + 
 +NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. 
 + 
 +//Mayonnaise//
  
   * 2 chicken egg yolks   * 2 chicken egg yolks
   * 1 teaspoon mustard   * 1 teaspoon mustard
   * 1 spoon lemon juice   * 1 spoon lemon juice
-  * salt+  * pinch of salt
   * ~ 250 ml peanut oil   * ~ 250 ml peanut oil
-  * handful fresh parsley and fennel steamed for a few minutes+  * handful of 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 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. +Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge, in an airtight container.
- +
-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.+
  
  
 ==== Peppers in granular dust ==== ==== Peppers in granular dust ====
  
-  *  6 small sweet peppers 
-  *  apple wood chips 
- 
-for smoked glue 
-  *  dijon mustard with grilled spices 
-  *  smoked sun-dried tomatoes 
  
-for dukkah+//Dukkah dust//
   *  handful of hazelnuts   *  handful of hazelnuts
   *  handful of almonds   *  handful of almonds
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   *  pinch of salt   *  pinch of salt
   *  pinch of smoked paprika powder (spicy)   *  pinch of smoked paprika powder (spicy)
-   +  *  apple wood chips
-for popping grains +
-  *  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 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.  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// 
 +  *  dijon mustard with grilled spices 
 +  *  smoked sun-dried tomatoes 
 +  *  cherry wood chips 
 + 
 +Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, 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, best to taste after adding a pinch, then decide how much more is needed. 
 + 
 + 
 +//Peppers// 
 +  *  6 small sweet peppers 
 +  *  apple wood chips 
 +  *  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. +Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers on the 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.
  
  
 ==== 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
   * 3 oranges   * 3 oranges
-  * 1 bullion cube+  * 1 vegetable stock cube
   * salt and pepper   * salt and pepper
   * fresh coriander   * fresh coriander
  
-Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.+Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame to reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.
  
  
-== Crackers with smoked pistachios ==+//Crackers with smoked pistachios//
  
 (from an old //Australian Women's Weekly// magazine) (from an old //Australian Women's Weekly// magazine)
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   * 250 g peeled pistachios smoked with apple wood with smoking gun   * 250 g peeled pistachios smoked with apple wood with smoking gun
  
-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 crisp and golden brown. 
 + 
 +Serve with orange and carrot syrup. 
 + 
 ==== Sparkling water with smoked Ice cubes ==== ==== Sparkling water with smoked Ice cubes ====
  
-  * 1 l 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 plain water) 
-  * 1 l tap water +  * 1 litre still water 
-  * Cherry woodchips+  * Cherry wood chips
  
  
-Pour the filtered water in a bottle. Place the end of the smoking gun tube in the bottle (try to close it completely so not much smoke goes out). Smoke the water with cherry wood chips for a few minutes. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water in ice cube molds and freeze overnight.+Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting.
    
  
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   * splash of lemon (to taste)   * splash of lemon (to taste)
   * a few slices of ginger (to taste)   * a few slices of ginger (to taste)
-  * agave syrup (we used the one smoked over volcanic rocks in Oaxaca)+  * agave syrup (we used one smoked over volcanic rocks in Oaxaca)
   * mesquite wood chips   * mesquite wood chips
  
-Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)//+Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)//
  
 ===== Solitary immersion ===== ===== Solitary immersion =====
  
 +After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four 'movements'. One by one the guests are lead by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their place, the lights go out, so that there are only twelve candles left. Three large cobble stones are brought to the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served.
  
 ==== Atlantic cedar smoke ==== ==== Atlantic cedar smoke ====
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   *  2 japanese-style incense sticks "Atlas Cedar"   *  2 japanese-style incense sticks "Atlas Cedar"
  
-Burn the incense ~10 minutes before guests arrive in the Solitary space+Light the incense ~10 minutes before guests arrive in the Solitary space
  
 ==== Herbal water ==== ==== Herbal water ====
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 ==== Algal reminiscences from forest and sea ==== ==== Algal reminiscences from forest and sea ====
  
-  *  xx sushi rice+  *  1 cup of sushi rice
   *  pinch of dried dulse seaweed flakes   *  pinch of dried dulse seaweed flakes
   *  pinch of icelandic moss   *  pinch of icelandic moss
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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 in wine leaves  +  * cow milk cheese - Folie Bergere herbes (from Efarmz) 
-  * apple woodchips +  * mozzarella (from Efarmz) 
-  * smoked aged cow cheese+  * Sainte Maure ash cheese (doesn't need to be smoked; from Efarmz) 
 +  * 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 ====
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik