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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-06 09:09] – alkan | open_sauces:smoke_vapour_recipes [2013-12-06 09:35] – [Smoked quail eggs with herbal mayonnaise] alkan | ||
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| * 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 to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, | + | 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, |
| ==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
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| 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. | 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. | + | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
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| * handful of fresh parsley and fennel steamed for a few minutes | * handful of fresh parsley and fennel steamed for a few minutes | ||
| - | 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. | + | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a 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. |
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