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| open_sauces:smoke_vapour_recipes [2013-12-06 09:42] – [Peppers in granular dust] alkan | open_sauces:smoke_vapour_recipes [2013-12-06 14:13] – Links to open_sauces:smoke_vapour changed to open_sauces:smoke_vapour_notes alkan | ||
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| //Steamed carrot and orange syrup// | //Steamed carrot and orange syrup// | ||
| + | |||
| * 3 carrots | * 3 carrots | ||
| * 3 oranges | * 3 oranges | ||
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| * 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 to reduce | + | 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 condense |
| < | < | ||
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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 crisp and 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. |
| - | + | ||
| - | Serve with orange and carrot syrup. | + | |
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
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| * 1 litre sparkling water (or use a soda maker to carbonate plain water) | * 1 litre sparkling water (or use a soda maker to carbonate plain water) | ||
| * 1 litre still water | * 1 litre still water | ||
| - | * Cherry | + | * cherry |
| - | 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. | + | Pour the sparkling or filtered tap water into a bottle. Insert the tube of 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. |
| - | ==== Smoky Mate ==== | + | ==== Smoky mate ==== |
| - | * 1/2 l boiling water | + | * 1/2 litre boiling water |
| - | * 2 teaspoons yerba mate (cold smoke dried) | + | * 2 teaspoons yerba mate (cold, smoke-dried) |
| * 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 one smoked over volcanic rocks in Oaxaca) | + | * agave syrup (we used some that was 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 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!)// | + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C 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 ' | + | //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 guide them through |
| < | < | ||
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| - | [[smoke_vapour]], [[smoke_vapour_menu]], | + | [[smoke_vapour_notes]], [[smoke_vapour_menu]], |
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