COOKING TECHNIQUES COLD SMOKING · Smoked & Whipped Butter Recipes 16 Sous Vide Smoked Slow Cooked...
Transcript of COOKING TECHNIQUES COLD SMOKING · Smoked & Whipped Butter Recipes 16 Sous Vide Smoked Slow Cooked...
2ISSUE
COLD SMOKING
MODERNISTCOOKING TECHNIQUES
TIPS - TECHNIQUES - RECIPES
// GO
UR
MET
CO
CK
TAILSA
mb
er Em
bers @
Geo
rge’s Bar,
Marcu
s Warein
g
// BR
EAK
FAST O
R B
RU
NC
H?
Smo
ked Scram
bled
Free R
ange E
ggs, Grilled
Gran
nery
Bread
, Cu
red Salm
on
// PLANT
BASE
DR
osem
ary Smo
ked P
um
pkin
R
oasted
with
Hazeln
uts,
Parm
esan C
risps &
Yogh
urt
BROUGHT TO YOU BY
V I S I T S O U S V I D E TO O L S .C O M F O R M O R E I N F O R M AT I O N O N T H E I N N O VAT I V E I V I D E R A N G E O F S O U S -V I D E C O O K E R S
CREATE CLASSIC FLAVOURS WITH THE SAGE® COMMERCIAL BY POLYSCIENCE SMOKING GUN PRO
Experiment with wood chips, or expand your culinary creativity bysmoking with flavours like teas, spices, and dried flowers
Sage® Commercial By Polyscience
Smoking Gun Pro
IRR
ES
IST
IBL
E O
PE
N F
IRE
FL
AV
OU
RS
Welcome to the second edition of Modernist Cooking TechniquesIn this edition we focus on a range of recipes, helpful hints & tips, the professionals use when it comes to cold smoking. We’ve even thrown in a few cocktails recipes too!Using a smoking gun is the quickest and most convenient way to apply cool natural smoke to your food and the ability to expose food to smoke without heat opens new ways to create exciting flavours and unexpected combinations. Traditionally, smoking was only possible using a smoker and a process which uses both heat and longer smoking times.
The perfect solution to creating excited flavours to your dishes is with a smoking gun and wood chips, a technique which leads to a lighter infusion or subtle finish of smoke; something which allows for quite unusual approaches to smoking.
Make sure to subscribe and follow for future issues of modernist cooking techniques from Sousvide Tools. With all the latest advice and professional tips on all areas of modernist cooking.
//INTRODUCTION
Here at Sousvide Tools we are all about sharing our knowledge and experience so that our followers and customers can create
some amazing dishes. Using modernist techniques such as sous vide, smoking, dehydrating and following the recipes our very
own development chefs have created for you, you can further elevate your level of cooking with great consistent results.
Follow us @sousvidetools on facebook, Instagram and twitter and share with us your creations using #isousvide
Contents
//CONTENTS
3
Introduction
Cocktails6Amber Embers
8Smoked Blood Orange& Thyme Martini
10Smoked Toffee Apple Cocktail with Rosemary
12Smoked ManhattonCocktail with Maple
Dressings & Accompaniments
14Smoked Sea Salt with Oak
14Smoked Nuts
15Smoked All Purpose Dressing
15Smoked & Whipped Butter
Recipes
16Sous Vide Smoked Slow Cooked Hens’ Egg, Toasted Sourdough, Charred Avocado
18Quick Smoked And Cured Salmon Taco With A Carrot And Apple Slaw
20Smoked White Asparagus, Deep Fried Egg, Spinach, Parmesan Vinaigrette
22Smoked Organic Salmon Lime & Caper Mayonnaise, Roasted Cucumber
24Smoked Young Beetroot, Cooked in Beef Dripping & Pomegranate Molasses
26Charred Smoked Mackeral With Roasted Baby Gem Lettuce, Saffron Mayonnaise, Pickled Grapes
28Rosemary Smoked Pumpkin Roasted with Hazelnuts, Parmesan Crisps & Yoghurt
30Smoked Miso Marinated Tuna, Grilled Fennel & Salted Watermelon
32Turkey Escalope with Sage Crumb, Parmesan & Charred Asparagus
34Whisky Smoked Beef Carpaccio, Pickled Radish, Watercress Pesto, Smoked Parmesan
36Herb Smoked Free Range Chicken
38Smoked and Roasted Scallops, Caramelised Apple Puree, Cauliflower & Raisins
40Tea Smoked Duck with Baked Pear Thyme & Pomegranate Seeds
42Smoked Salmon & Oyster Tartare
44Smoked Scrambled Free Range Eggs, Grilled Grannery Bread, Cured Salmon
46Smoked Buffalo Mozzarella, Pickled Tomato Seeds, Rocket, Pinenuts
//COLD SMOKING
6
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Amber Embers@George’s Bar, Marcus Wareing
Ingredients
25 Whiskey infused with lapsang
25 Martini Rosso
25 Apricot liqueur
25 Lemon juice
Equipment
Smoking Gun
Method
Shaked really hard in a three piece, double strained in a short glass,
served in the wooden box (smoked with the smoke gun)
George’s Bar sees Marcus Wareing Restaurants’ collective
culinary experiences applied to drinks making in show-stopping
19th-century surroundings. Intimate, welcoming and creative;
where simple things are done well and complicated things made
deliciously simple. By using the Sage by Polyscience smoking gun,
Georges Bar creates one of its show stopping cocktails - Amber
Embers. We are extremely pleased to be able to share with you
the cocktail recipe for you to recreate at your pleasure. For more
information visit www.georgesbar.co.uk.
Easy 15mins Four
7
//COLD SMOKING
Gourmet cocktails, champagne and liquors. Inspired by chefs to celebrate the seasons.
Cold Smoking Recipe #1
//COLD SMOKING
8
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Blood Orange& Thyme Martini
Easy 15mins Four
Ingredients
2oz orange vodka
10oz Campari bitters
1oz orange juice
Zest ½ orange
8 sprigs fresh thyme
8 crushed juniper berries
Equipment
Cocktail Shaker
Cling Film
Polyscience Smoking Gun
Smoking Chips
Fine Sieve
Glasses
Method
Place all the ingredients into a cocktail shaker except the fresh
thyme which will be reserved for garnish.
Cover the shaker with cling film, load the smoking gun chamber
with soaked smoking chips.
Aggressively smoke the liquid and seal with the Clingfilm
entrapping the smoke, leave to stand for 5 minutes then stir. Repeat
the process 4-5 times.
Pass the liquid through a fine sieve shake over ice until very cold.
Garnish the glass with the fresh thyme and pour on the cocktail.
Again smoking the glass in front of guest works really well.
9
//COLD SMOKING
Cold Smoking Recipe #2
//COLD SMOKING
10
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Toffee Apple Cocktail with Rosemary
Easy 15mins Four
Ingredients
100ml thunder toffee vodka
50ml apple flavoured schnapps
50ml fresh apple juice
25ml fresh lemon juice
Slices of fresh apple for garnish
4 stems of fresh rosemary
The liquid entrapping
Equipment
Bowl
Cling Film
Polyscience Smoking Gun
Smoking Chips
Glasses
Method
In a bowl with a cling film covered top add all the ingredients.
Load the smoking gun chamber with soaked smoking chips,
aggressively smoke the liquid entrapping the smoke with cling film.
Repeat the process 3-4 times stirring the liquid between smokes.
To Serve
In a tall highball glass pour the cocktail over ice.
11
//COLD SMOKING
Chefs Tip. The perfect cocktail for spooky Halloween parties or even a hot summer’s day!
Cold Smoking Recipe #3
//COLD SMOKING
12
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked ManhattonCocktail with Maple
Easy 15mins Four
Ingredients
4fl oz rye whisky or bourbon
11/2fl oz sweet vermouth
4 drops angostura bitters
Maraschino cherry for garnish
11/2 tsp maple syrup
2 tsp laphroaig whisky
Equipment
Cocktail Shaker
Clingfilm
Polyscience Smoking Gun
Smoking Chips
Glasses
Method
Place rye whisky, vermouth, angostura bitters and maple syrup in a
cocktail shaker. Cover the top with cling film.
Fill the smoking chamber with whisky soaked chips and
aggressively smoke the liquid entrapping the smoke with the cling
film.
Leave to stand for 5 minutes and then repeat the process 2-3 times
stirring the liquid between each smoke.
Add two cups of ice to the cocktail shaker and shake until very cold.
Strain the Manhattan into glasses. Carefully place a teaspoon of
laphroaig whisky onto the top of the cocktail and garnish with a
maraschino cherry.
13
//COLD SMOKING
Chefs Tip. Serve with a little smoke for added theatre.
Cold Smoking Recipe #4
//COLD SMOKING
14
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Dressings &Accompaniments
Smoked Sea Salt with Oak
Serving Suggestions. Smoked Sea Salt can be used to season any product & adds a lovely smoky flavour to salads etc.
Serving Suggestions. The nuts are fantastic just as they are as a great bar snack. Why not chop the nut a little and use as a crust on the top of cooked chicken or fish.
Ingredients
150g Sea salt – I use Maldon (slightly dampened with water)
Oak wood smoking chips
Method
Place the sea salt in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid
Set aside for 15 minutes before repeating this process 8 times
The salt is now ready to use
Smoked Nuts
Ingredients
50g blanched almonds
50g peeled hazelnuts
50g walnuts
50g blanched peanuts
50g peeled macadamia nuts
Sea salt
Olive oil
Bourbon wood smoking chips (slightly dampened with water)
Method
Place the selection of nuts in an airtight container with a tightly
fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid - set aside for 10 - 15 mins
Remove the lid and stir the nuts before repeating this process 5 - 6
times. After which time the Nuts will be smoked
In a large frying pan, dry fr the nuts giving them a light golden
colour on all sides
Lightly dress with olive oil and season with Salt
Cold Smoking Recipe #5 Cold Smoking Recipe #6
15
//COLD SMOKING
Serving Suggestions. The result is a lightly smoked dressing. Great to add a smoky depth to any Salads or Raw Vegetables.
Serving Suggestions. Once whipped and soft the Butter eats really well with good quality baked bread at the beginning of a meal.
Smoked All Purpose Dressing Smoked & Whipped Butter
Ingredients Ingredients
50ml extra virgin olive oil
65ml sunflower oil
2tbsp runny honey (warm)
40ml quality white wine vinegar
2tbsp Dijon mustard
Sea salt (pinch)
White pepper (small pinch)
Juice ½ lemon
Oak wood smoking chips (slightly dampened with water)
500g Unsalted Butter (best quality)
Sea Salt
Hickory Wood Smoking Chips (slightly dampened with water)
This recipe is as easy as it sounds but can be used as the building block of so many delicious recipes. Once made the butter freezes really well and can be used to season all types of fish, meat or vegetables.
Method
In a jar with a tightly fitting lid – place all the ingredients. Secure the
lid and vigorously shake until the ingredients are emulsified
Load the smoking gun chamber with the wood chips. Using the
hose attachment, load the jar with smoke and secure the lid. Leave
to sit for 5 mins
After this time, shaking the dressing again to incorporate all the
smoke flavour into the liquid
Repeat this process a further 4 times
Method
Dice the butter into 2cm square dice then bring up to room
temperature to soften it down a little
Place the butter in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chips.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid. Leave to stand for 10 mins
The butter will now have taken on a smoke flavour
Using an electric hand whisk, whip up the butter until light and
creamy, season with sea salt to taste
You can now roll the butter into tubes using cling film
Cold Smoking Recipe #7 Cold Smoking Recipe #8
//COLD SMOKING
16
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Sous Vide Smoked Slow Cooked Hens’ Egg, Toasted Sourdough,
Charred Avocado
Ingredients
4 hens eggs
4 slices of sourdough
1 avocado cut into chunks
½ red chilli sliced thinly
100g sausage meat - balled into 2cm balls
20g butter
1 flat mushroom thinly sliced
Fresh coriander
Equipment
Smoking Gun
Sous Vide Water Bath
Vacuum Bags
Vacuum Chamber Sealer
Method
Pre heat your water bath to 63°C
Place your eggs into your water bath and cook for 1 ½ hours
Remove the eggs from the bath, crack the eggs onto a plate
Using a smoking gun, smoke the eggs twice over 20 minutes
Toast the sourdough
Using a hot pan, start to seal off the sausage meat then add the
mushrooms, butter and red chilli. Cook until golden and hot
Bring all the ingredients together on the plate and garnish with
fresh coriander
Easy 1hr 45mins Four
17
//COLD SMOKING
Chefs Tip. Cooking your eggs sous vide will help create just-set whites & silky yolks
Cold Smoking Recipe #9
//COLD SMOKING
18
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Quick Smoked And Cured Salmon Taco With A Carrot And
Apple Slaw
Ingredients
1 x 7oz piece of salmon - no skin
1 tsp salt
1 tsp sugar
½ lemon zested
1 tortilla wrap
20g melted butter
½ carrot sliced thinly
1 spring onion sliced thinly
½ granny smith apple
1 tbsp mayonnaise
1 tsp vinegar
Salt & pepper
Equipment
Smoking Gun
Method
Pre-heat your oven to 180°C
Slice the salmon as thin as you can, approx 2-4 mm is ideal
Cover with the salt, zest and sugar then using a smoking gun, smoke
for 20 minutes hitting it with a fresh smoke every 10 mins
Wash the salt and sugar from the salmon and set aside
Using a cutter, cut the tortilla into 4 circles then brush with butter.
Push down the edges into a low based yorkie tin bake until golden
and crisp
Mix together the carrot, onion, apple, mayo and vinegar in a bowl
then season to taste
Place the slaw on top of the tortillas, arrange the smoked salmon on
top then using a blow torch, scorch slightly and serve
Easy 40mins Two
19
//COLD SMOKING
Chefs Tip. For more floral notes, try adding lots of soft leaf herbs like dill or chervil to the seasoning mix
Cold Smoking Recipe #10
//COLD SMOKING
20
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked White Asparagus, Deep Fried Egg, Spinach, Parmesan
Vinaigrette
Challenging 40mins Four
Ingredients
1 bunch white asparagus, peeled
6 fresh free range eggs
100g parmesan, finely grated
4 handfuls picked, washed baby spinach
100ml smoked all purpose vinaigrette
4 tbsp finely chopped parsley
4 tbsp finely chopped shallot
100g Panko Japanese breadcrumbs
8 tbsp white wine vinegar
Sea salt
150g seasoned flour (flour with salt & white peppper)
8 tbsp olive oil
Cabernet sauvignon wood smoking chips (slightly dampened with water)
Equipment
Smoking Gun
Method
Pre heat Oven to 180ºC
In a pan of heavily salted water, add the peeled white asparagus and
simmer for 2 mins after which time remove and immediately plunge
into iced water to cool rapidly – set aside on a kitchen towel to dry
Bring a large pan of water to boil and add the white wine vinegar,
create a whirl pool in the centre of the pan by stirring the water with
a whisk. Crack the 4 eggs into the centre of the well. Poach gently
for 1 minute and plunge directly into iced water to stop the cooking
process rapidly. Take out the eggs and pat dry with kitchen paper
The remaining 2 eggs can be whisked together with a pinch of salt
Mix 2 tbsp of chopped parsley into the breadcrumbs
Pass the poached eggs through the seasoned flour, then the whisked
eggs, then the breadcrumbs gently as to not break the eggs.
Repeat this process 1 more time – set the eggs aside
Gently fold the grated parmesan, finely chopped shallots and the
parsley into the all purpose vinaigrette, season to taste
Place the blanched asparagus in an airtight container with a tightly
fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid – place in refrigerator for 5 - 10mins
Repeat this process 4 - 5 times depending on depth of smoke required
The asparagus will be lightly smoked and ready to use
With a little olive oil, sauté the spinach in a sauté pan, seasoning
with a little salt, at the last moment add a spoonful of the parmesan,
shallot dressing
To Serve
Deep fry the poached eggs for 1½ - 2 mins until golden brown
On a char grill griddle lightly oil the asparagus, char on both sides
and lightly season with salt.
Place the grilled asparagus on a plate next to the deep fried egg,
add a little spinach and drizzle with the parmesan dressing
21
//COLD SMOKING
Chefs Tip. Plunge the eggs directly into iced water after poaching to stop the cooking process
Cold Smoking Recipe #11
//COLD SMOKING
22
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Organic Salmon Lime & Caper Mayonnaise, Roasted
Cucumber
Medium 1hr Four
Ingredients
4 x 125g portions of organic salmon
2 tbsp mini caper berries
1 lime est and juice
5 tbsp good quality mayonnaise
1 tsp finely chopped dill
1 tsp finely chopped chervil
1 tsp finely chopped shallot
1 cucumber – peeled and de seeded
4 tbsp olive oil
2 tbsp good quality white wine vinegar
Mix together to form a dry cure
½ tsp dijon mustard
50g sea salt
50 castor sugar Zest 2 oranges
1 tsp crushed black pepper
Whisky smoking chips (slightly dampened with water)
Equipment
Smoking Gun
Method
Cover the four pieces of salmon with the dry cure mix and refriger-
ate for 8 hours. After which time, rinse off the cure and pat dry
Make a quick vinaigrette by whisking the olive oil, vinegar and dijon
mustard together and seasoning with a little salt – set aside
Place the salmon pieces in an airtight container with a tightly fitting
lid
Load the smoking gun chamber with the wood chip.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid - place in refrigerator for 10 mins
Repeat this process 4 - 6 times depending on depth of smoke
required
The salmon is now smoked and ready to cook
Mix together the mayonnaise, caper berries, lime zest and juice,
chopped dill, chervil and shallot.
On a high heat, place a non stick frying pan. Cut the de-seeded
cucumber into desired size and using a little olive oil, sear the
cucumber until slightly blackened in colour
Set the cucumber aside – dress with vinaigrette and season
In the same pan, quickly sear the salmon portions on all sides
leaving slightly pink in the centre – about 1 min either side will be
sufficient
23
//COLD SMOKING
To Serve. Plate up the salmon with the roasted cucumber and mayonnaise. This dish can be served as a starter or a larger main course.
Cold Smoking Recipe #12
//COLD SMOKING
24
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Young Beetroot, Cooked in Beef Dripping & Pomegranate
Molasses
Easy 4hr Four
Ingredients
500g young beetroots - washed, peeled and cut in half
150g beef dripping – melted
2 tbsp pomegranate molasses
2 sprigs of thyme
½ a lemon, zested
Pomegranate seeds
Salt and black pepper to taste
Equipment
Sous Vide Water Bath
Vacuum Pouches
Sous Vide Vacuum Sealer
Woodchips
BBQ
Method
Pre-heat a water bath or circulator to 88ºC
Place some woodchips onto a small fire inside a BBQ and allow it to
fill with smoke
Carefully place the beetroot inside the BBQ and allow to smoke for
45 minutes, then set the beetroot aside to cool.
Place the beetroot into a bowl and add the molasses, dripping,
thyme, zest and seasoning then put the beetroot into a pouch and
seal
Cook the beetroot sous vide for 3 hours or to desired firmness.
Once cooked, remove from the pouch and pat dry
Place a pan on to a medium heat, and caramelise the beetroot until
hot then serve
25
//COLD SMOKING
Cold Smoking Recipe #13
Chefs Tip. Omit the beef dripping to make this dish equally delicious but vegetarian. Try adding rapeseed oil for a nutty flavour.
//COLD SMOKING
26
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Charred Smoked Mackeral With Roasted Baby Gem Lettuce, Saffron
Mayonnaise, Pickled Grapes
Medium 1hr Four
Ingredients
4 x pin boned mackerel fillets
100ml freshly made mayonnaise
100g white grapes
60ml white wine vinegar
60g castor sugar
1 x baby gem lettuce
Juice of one lemon
Sea salt
1x large pinch saffron strands
50g butter
Bourbon wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
Place the selection of mackerel in an airtight container with a
tightly fitting lid
Load the smoking gun chamber with the wood chips.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid - set aside for 10 - 15 mins
Remove the lid and turn the mackerel before repeating this process
5 - 6 times
After which time the fish will be smoked
Stir together the white wine vinegar and castor sugar until
dissolved
Slice the grapes in half and soak in the vinegar for at least 30 mins
to lightly pickle.
Mix the saffron into the mayonnaise and add a squeeze of lemon
juice.
Cut the baby gem lettuce into four and in a hot pan roast until
golden brown, season with salt
Under a very hot grill place the fillets of mackerel skin side up until
slightly charred
27
//COLD SMOKING
Chefs Tip. Scale up to a main course by adding extra salad & grapes
Cold Smoking Recipe #14
//COLD SMOKING
28
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Rosemary Smoked Pumpkin Roasted with Hazelnuts,
Parmesan Crisps & Yoghurt
Easy 45mins Four
Ingredients
1 small pumpkin - peeled, seeded & cut into desired shape/size
75g peeled hazelnuts
100g grated parmesan
Sea salt
White pepper
Rapeseed oil
4 tsp chopped rosemary
50ml natural greek yoghurt
2tbsp soaked mustard seeds
500ml water
2tsp salt
Bourbon wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
Pre heat oven to 180ºC
Bring the water up to the boil added 2 tsp salt and the orange zest.
Add the pumpkin portion simmer gently for 2 mins
Mix the rosemary and woodchips, load the smoking gun chamber
and using the tube attachment, be ready to smoke
After 2 mins take out the pumpkin and place still hot into a plastic
container with tight fitting lid.
Aggressively fill the container with smoke and replace the lid - set
aside
Repeat this process 4 - 6 times depending on depth of smoke
required
On a non-stick baking sheet or sil-mat place the grated parmesan.
Place in pre heated oven for 5 - 10 mins until golden brown and
crisp, turning the tray once at half way
In a sauté or frying pan heated on a moderate heat, dry fry the
hazelnuts until golden brown dress with rapeseed oil and season
with sea salt.
Gently crush the hazelnuts and set aside
In a non-stick roasting tray, place the pumpkin pieces, drizzle with
a little rapeseed oil, season with sea salt and white pepper. Place in
oven for 5 - 8 mins until tender
Mix the soaked seeds into the yoghurt and season with sea salt to
taste
To Serve
Plate up the pumpkin pieces with the mustard yoghurt, toasted
hazelnut and dress with parmesan crisps
29
//COLD SMOKING
Chefs Tip. This dish is a lovely accompaniment with turkey or chicken or alternatively a beautiful vegetarian starter or main course
Cold Smoking Recipe #15
//COLD SMOKING
30
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Miso Marinated Tuna, Grilled Fennel & Salted
Watermelon
Easy 30mins Four
Ingredients
600g fresh sashimi tuna (cut into 4 strips)
100g miso paste
2 tbsp toasted sesame seeds
75g root ginger - finely chopped
2 bulbs fennel
8 x 1 inch diced watermelon
Small bunch fresh coriander
Juice & zest 1 lime
8 tbsp olive oil
Sea salt
Oak wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
In an air tight container with tight fitting lid, place the tuna and
aggressively smoke the tuna and lace on the lid.
Refrigerate for 15 – 20 mins
Repeat this process 6 times at which point the tuna will have taken
on an oak smoked flavour
In a small bowl mix the miso, ginger, ½ the lime juice and ½ the zest.
Liberally brush the mixture onto the smoked tuna, marinate for an
hour
The watermelon needs to be dressed in a small bowl with the lime
juice, zest and a large pinch of sea salt
Heat a large griddle pan to searing hot, slice the fennel lengthways
very thinly. Brush with olive oil and salt, griddle till charred in colour
on both sides
The tuna now needs to be seared heavily on all 4 sides leaving raw
in the middle
To Serve
Plate the watermelon, sprinkling some toasted sesame seeds on
top, slice the charred tuna and add to plate
Now add the charred fennel and some pickled coriander leaves,
drizzle the dish with a little olive oil before serving
31
//COLD SMOKING
Cold Smoking Recipe #16
//COLD SMOKING
32
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Turkey Escalope with Sage Crumb, Parmesan & Charred Asparagus
Medium 1hr Four
Ingredients
4 x 175g turkey escalope (batted flat with meat mallet)
1 bunch sage
400g Panko japanese breadcrumbs
Zest of 1 lemon
85g finely grated parmesan
2 bunches asparagus
Salt
150g salted smoked whipped butter
3 eggs
250g plain flour
Hickory wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
In a small blender, blend ½ the Panko breadcrumbs with ½ the sage,
the lemon zest, parmesan and ½ tsp sea salt. When blended, mix in
the remainder of the Panko breadcrumbs and set aside.
Into the flour mix another tsp of salt, set aside
Whisk the 3 eggs together with a pinch of salt, set aside
Peel the asparagus if not new season, cook in boiling salted water
until tender, approximately 1 – 2 mins
Load the smoking gun chamber with the chips
In an airtight container with lid – place the turkey escalopes,
aggressively smoke the turkey and place on the lid, refrigerate for
20 mins
Repeat this process 6 – 7 times – refrigerate between smoking
After smoking, the turkey is ready to be bread crumbe.
Place the escalopes into the seasoned flour, then into the eggs, then
into the sage flavoured breadcrumbs
In a large frying pan, add a little olive oil and the smoking batter,
when hot gently and slowly fry the escalopes for 5 – 6mins on each
side or until golden brown and crisp.
In a separate pan, add a little olive oil, heat until very hot. Add the
asparagus until slightly charred on both sides seasoning with a little
salt. Add the remaining sage leaves and fry for 2 mins, crisping the
sage leaves.
33
//COLD SMOKING
Fact. Panko bread crumbs are a Japanese-style bread crumb made from white bread without the crusts, resulting in lighter, airier, crisper bread crumbs.
Cold Smoking Recipe #17
//COLD SMOKING
34
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Whisky Smoked Beef Carpaccio, Pickled Radish, Watercress Pesto,
Smoked Parmesan
Medium 50min Four
Ingredients
1kg prime beef fillet (barrel cut)
100g mixed radish
50mls good quality white wine vinegar
50g castor sugar
¼ tsp chopped thyme
1 bay leaf
2 bunches watercress
50g roasted pinenuts
1 clove garlic
2 tsp dijon mustard
2 tsp extra virgin olive oil
Juice ½ lemon
50g shaved parmesan
6 tbsp olive oil
Sea salt
4 tbsp black treacle
6 tbsp whisky
50g grated parmesan
Bourbon wood smoking chips (slightly dampened with Whisky)
Equipment
Smoking gun
Wood chips
Method
Pre heat Oven to 170ºC
In a small saucepan, simmer the vinegar and sugar together with
the thyme & bay leaf and set aside to cool.
Slice the radish very thinly, place in a bowl and cover with the
cooled vinegar solution, set aside to pickle
In a blender add all the watercress, pinenuts, grated parmesan,
Dijon mustard, olive oil and lemon juice. Blend until the mixture
comes to a paste like consistency (it can be as chunky or smooth as
you like it). Season to taste with salt
In the microwave gently warm together the whisky and black
treacle. Brush liberally onto the beef fillet
Load the smoking gun chamber with the wood chips. Place the
brushed beef into a plastic container with tight fitting lid.
Aggressively fill the container with smoke and replace the lid &
place in refrigerator for 15 minutes
Repeat this process 6- 8 times depending on depth of smoke
required
In an additional smaller container with lid, add the shaved
parmesan and using the same process – smoke the parmesan. This
process needs to be repeated 4 – 6 times
In a large frying pan, add a little oil and bring to a high heat. Sear
heavily the beef fillet on all sides being careful not to burn then cool.
Roll tightly in cling film once rested and refrigerate until ready to use
35
//COLD SMOKING
To Serve. Slice the cooled beef fillet very thinly. Add the pickled radish, watercress leaves, smoked parmesan & dress with pesto
Cold Smoking Recipe #18
//COLD SMOKING
36
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Herb SmokedFree Range Chicken
Medium 2hrs Four
Ingredients
1 x whole chicken
Mix all together with smoking gun wood chips and dampen with a little lemon juice:
½ tsp dried thyme leaves
½ tsp dried rosemary stalks (chopped)
½ tsp crushed dried bay leaves
½ tsp dried camomile
1 tbsp green tea Leaves 4 tbsp olive oil
Sea salt
4 tbsp maple wood smoking chips (slightly dampened with water)
* With the addition of the dried herbs the smoke takes on a different characteristic, importing a floral note onto the Chicken
Equipment
Smoking gun
Wood chips
Method
Pre heat Oven to 170ºC
In an airtight container with lid, place the chicken making sure you
are able to seal the lid
Load the smoking gun chamber with the premixed and soaked
wood chips.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid – place in refrigerator for 20 mins
Repeat this process 4 - 6 times depending on desired intensity of
smoke once smoked, the chicken can be cooked
Place the chicken on a wire rack and roast in the oven until the
thigh juices run clear
Take out of oven and leave to rest for 20 mins in a warm place
37
//COLD SMOKING
To Serve. A baby spinach salad & lemon mayonnaise
Cold Smoking Recipe #19
//COLD SMOKING
38
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked and Roasted Scallops, Caramelised Apple Puree,
Cauliflower & Raisins
Challenging 1hr Four
Ingredients
12 large un-soaked scallops
2 green apples
75g castor sugar
8 florets cauliflower
100g golden raisins (soaked in hot cider)
6 tbsp olive oil
Sea salt
2 tbsp “Smoked all-purpose Dressing” (see recipe)
1 tbsp dried dill
75ml water
Bourbon wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
Place the scallops in an airtight container with a tightly fitting lid
Mix the dried dill with the bourbon wood chips
Load the smoking gun chamber with the wood chips. Aggressively
fill the container with smoke and replace the lid, place in
refrigerator for 10 mins.
Repeat this process 4 - 6 times depending on depth of smoke
required
In a small saucepan gently bring the sugar to heat until it starts to
turn caramel in colour.
Roughly chop the apples (skin & core and all). At the point of the
sugar caramelizing, add the apple to the sugar and immediately
pour in the water, carefully as it will instantly boil and seize the
sugar, slowly again bring the pan to a simmer and with a lid on, cook
until the apple is very soft.
Blend the mixture together and pass through a sieve to create a
puree.
In a hot pan roast the cauliflower florets until caramelized
Any trimmings from the cauliflower should be also simmered in
salted water until tender, blended, passed and seasoned with salt to
create a smooth cauliflower puree.
Dress the raw cauliflower slices with the smoked all purpose
dressing and season with a little salt
To Serve
In a hot pan, place a little olive oil and sear the scallops on both
sides retaining a little crunch within the centre.
Heat the cauliflower puree and place on base of the plate.
Add a few dots of caramelised apple puree
Then the scallops
Place on the raw dressed cauliflower and the soaked raisins
39
//COLD SMOKING
Chefs tip. It’s nice if you can scorch the leaves of thecauliflower & utilise on the dish
Cold Smoking Recipe #20
//COLD SMOKING
40
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Tea Smoked Duck with Baked Pear Thyme & Pomegranate Seeds
Easy 45mins Four
Ingredients
4 x 200g duck breast
Mix together and add to the wood Chips :
Zest of ½ orange 2 tbsp earl grey tea 2 tbsp broken cinnamon stick
1 tsp chamomile Maple wood smoking chips (slightly dampened with water)
3 tbsp maple syrup
2 x small pears
1 x pomegranate
Small bunch fresh garden thyme
8 tbsp olive oil
4 stems of cooked tender stem broccoli.
¼ tsp cinnamon powder
Sea salt to taste
Equipment
Smoking gun
Wood chips
Method
Pre heat Oven to 170ºC
Trim any excess fat or sinue from the duck supremes and cross
score the fat. On the flesh side lightly brush the duck with maple
syrup and dust with the orange zest
Place the duck in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chip spice mix.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid
Place in refrigerator for 20 - 30 mins repeat this process 5 - 6 times
depending on depth of smoke required, after which point the duck
is ready for cooking
Peel the pears and cut into half scooping out the core with a small
spoon.
Brush the pears halves with a little maple syrup, a few garden
thyme leaves and a pinch of salt and cinnamon powder
In a hot sauté pan, heat a little olive oil, gently fry the pear halves
until lightly golden brown being careful as the maple syrup will burn
After turning the pears, place in oven for 4 - 6 mins
Cut pomegranate in half and knock out the seeds.
In a small bowl, dress the seeds with a little olive oil
In a hot pan, sear the duck supremes, skin side down until the skin is
crispy and golden brown
Place the Duck in the pre heated oven for 8 - 10 mins. Add the
thyme sprigs and the pear half way through. Set aside to cool
41
//COLD SMOKING
To Serve. The Duck doesn’t need much other than some simply steamed Broccoli to make a delicious main course
Cold Smoking Recipe #21
//COLD SMOKING
42
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Salmon& Oyster Tartare
Medium 50mins Four
Ingredients
500g organic fresh salmon (skinned and cleaned)
4 oysters shucked (retain flesh and juice)
3 tbsp fresh dill chopped – retain a few leaves for garnish
1 tbsp baby caper berries
1 tbsp finely chopped gherkin
Zest of ½ orange
Zest ½ lemon
Juice of ½ orange
Juice of ½ lemon
½ green apple finely diced
2 tbsp extra virgin olive oil
Pinch cayenne pepper
Salt to taste
Whisky wood smoking chips (slightly dampened with lemon juice)
Equipment
Smoking gun
Wood chips
Microplane Zester/Grater
Method
In a bowl combine the orange and lemon juice, olive oil, cayenne
pepper, caper berries, chopped gherkin and oyster juice.
Load the smoking gun chamber with the wood chips.
Using the hose attachment, fill the container with smoke and cover
with cling film - leave to stand for 5 mins
After whisking - repeat this process a further 3 times, covering
each time and leaving to stand this process will impact a delicate
smoke flavour into the liquid
Finely dice the fresh salmon and oyster together until at desired
texture.
Gently fold in the chopped dill
Mix the salmon and oyster together with the smoked citrus liquids
stirring gently.
Season to taste. Remember the oysters will provide a little salty
flavour
43
//COLD SMOKING
To Serve. A little raw peel asparagus lightly dressed with olive oil & lemon & crisp rye bread
Cold Smoking Recipe #22
//COLD SMOKING
44
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Scrambled Free Range Eggs, Grilled Grannery
Bread, Cured Salmon
Easy 45mins Four
Ingredients
6 large free range eggs
Sea salt
Cayenne pepper
Baked granary loaf
Olive oil
600g fresh salmon
Mix all together
60g coarse salt
60g castor sugar
10g chopped dill
Zest ½ orange
Zest ½ lemon
Zest ½ lime
60g butter
2 tsp chopped fresh chives
Bourbon wood smoking chips (slightly dampened with whisky)
Equipment
Smoking gun
Wood chips
Method
On a plate place ½ the salt and sugar cure mixture and place the
salmon on top
Cover the rest of the salmon with the remaining salt & sugar mix
Cover the plate with cling film and refrigerate for 12 - 18 hours
After this time, rinse off the salt mix, pat dry and reserve for plating
In a large glass bowl, crack the 3 eggs, add a little salt, small pinch
cayenne pepper and whisk together.
Over the bowl with cling film leaving a small gap to add the tube
attachment for the smoking gun
Load the smoking gun chamber with the wood chips aggressively
add smoke to the bowl and trap with cling film place in refrigerator
for 10 mins
Whisk the eggs, incorporating the smoke flavour into the eggs
Repeat this process 4 - 6 times depending on depth of smoke
required
The eggs will now have a delicate smoked flavour and are ready to
be cooked
Slice the granary loaf ½ inch thick, brush with a little olive oil and
season with salt
On a griddle plate or BBQ, toast the bread on both sides
In a non stick saucepan, add a little butter and olive oil - add the
smoked egg mixture and on a medium heat continue to stir with a
wooden spoon until lightly scrambled
To Serve
Top the grilled bread with scrambled egg and a few thin slices of
salmon. Garnish with chives.
45
//COLD SMOKING
Chefs Tip. Add a little caviar for extra indulgence
Cold Smoking Recipe #23
//COLD SMOKING
46
Recipes
CO
LD SM
OK
ING
//Cold Smoking
Smoked Buffalo Mozzarella, Pickled Tomato Seeds,
Rocket, Pinenuts
Medium 1hr 15mins Four
Ingredients
2 buffalo mozzarella (grade A)
400g heritage tomatoes
75g pinenuts
6 tbsp extra virgin olive oil
4 basil Leaves (finely chopped)
4 tbsp quality cabernet sauvignon vinegar
1 bunch wild rocket (washed)
Sea salt
Cabernet sauvignon smoking wood chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
A beautiful fragrant and fresh starter to celebrate the tomato season
Method
Place the mozzarella in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chips.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid then place in refrigerator for 30 mins
Repeat this process 4 - 6 times depending on depth of smoke
required
In a bowl, whisk together the olive oil, cabernet sauvignon vinegar
and basil season to taste
In a medium pan, dry fry the pine nuts until golden brown
Cut the heritage tomatoes into quarters carefully scooping out the
seed keeping them intact
Season the seeds with the dressing and a little salt
The outer tomato flesh can be liquidised in a blender and passed
through a fine sieve to create a lovely puree when seasoned with
salt and sugar
To Serve
Tear gently the smoked mozzarella and plate, adding some rocket
leaves, the pickled tomato seeds and toasted pinenuts.
Drizzle with the tomato puree.
47
//COLD SMOKING
Chefs Tip. Heritage tomatoes come in all shapes, colours and sizes, perfect for this dish
Cold Smoking Recipe #24
Lancaster
Sousvidetools.com Central Barn Claughton Business Park Hornby Road Claughton Lancaster LA2 9JX
London
Toolshed@W239 Connaught Street Connaught Village Hyde Park London W22AZ
COLD SMOKING
MODERNISTCOOKING TECHNIQUES
TIPS - TECHNIQUES - RECIPES