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Post by h12rpo on Mar 20, 2013 17:55:05 GMT
Last nights episode showed their indoor wfo with a 'squirrel tail chimney' (into which one of them inserted his hand to check the temp!!), and a method of stove top smoking I hadnt seen before.
Handful of uncooked rice and few tablespoons of loose earl grey tea with handful of brown sugar into foil lined deep sided tray.......cooling rack wire thingy over the top of that onto which the cleaned trout were placed then covered by inverted deep sided tray.
Light the hob on low for 20 mins I think he said.......looked bloody awesome and the skin just peeled right off with the flesh just flaking off the bones.
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Post by rivergirl on Mar 20, 2013 20:34:19 GMT
I used to do quail or salmon in the wok with that mix ( saw it on good food live many years ago) it was quite a good party piece as well....
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Post by h12rpo on Mar 21, 2013 10:35:59 GMT
Ah yes never thought of using a wok but that makes sense .....must give it a go !
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Post by minesamojito on Mar 21, 2013 20:00:21 GMT
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Post by rivergirl on Mar 21, 2013 20:31:41 GMT
It's well worth doing it!! The tea smoked quail is lovely as well. I will see if I can post the link.
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Post by rivergirl on Mar 21, 2013 21:35:03 GMT
Ingredients
1-2 quail, jointed
vegetable oil, for frying
1 orange
40 g lapsang souchong tea leaves
95 g uncookedrice
45 g brown sugar
1 sheet of nori, torn up
small bunch lemon thyme
1 pink lady apple
1-2 umeboshi, pickled plums
handfuls watercress
For the dressing
large knobginger
2 tbsp lemon juice
4 tbsp grapeseed oil
1 tsp blacksesame seeds
Buy Ingredients at mySupermarketMore information
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Method
1. For the dressing:grate the knob of ginger, then squeeze the grated pulp to extract the juice. You need 2 tablespoons juice.
2. Whisk the ginger juice with the remaining ingredients to make the dressing. Set aside until needed.
3. To smoke the quail:
4. Transfer the foil to the bottom of a wok and put the wok over a high heat until the tea mixture begins to smoke.
5. Season the quail with salt and freshly ground black pepper. Heat a little oil in a heavy-based frying pan and fry the quail pieces until the skin is crispy.
6. Put a circular metal rack into the wok above the smoking ingredients and arrange the quail pieces on the rack. Cover the wok and hot-smoke the quail for 5 minutes. While the quail is smoking, prepare the salad.
7. Slice the apple into a bowl, tear the plums into pieces, add the watercress and toss until well combined.
8. To serve, put the quail and salad on a plate and drizzle over a little of the dressing.
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Post by rivergirl on Mar 21, 2013 21:38:49 GMT
I love potted meats and fish and while looking for the above found this
Ingredients
For the pickling liquid
150 ml white wine vinegar
50 ml white wine
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 star anise
squeeze lemon juice
2 tsp caster sugar
8 peppercorns
1/2 cucumber, halved then thinly sliced into half moons
For the smoking mixture
200 g white rice
200 g demerara sugar
200 g camomiletea leaves, or 12 camomile tea bags, cut open and tea leaves tipped out
olive oil, to grease the smoking rack
For the smoked mackerel
6 freshmackerel fillets
100 g freshhorseradish
squeeze lemon juice
60 g creme fraiche
chopped, freshparsley
chopped, freshchervil
100 ml clarified butter
4-6 slices bread, for toasting
sea salt, flakes, for garnish
freshly groundblack pepper, to taste
Buy Ingredients at mySupermarketMore information
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Method
1. For the pickling liquid: place all of the pickling liquid ingredients, apart from the cucumber, into a small non-reactive pan and slowly bring to the boil over a medium heat. Once boiled, remove from the heat and allow to cool to room temperature.
2. Place the cucumber into a bowl and strain the pickling liquid through a sieve over the cucumbers. Cover with cling film and leave to marinate overnight.
3. For the smoking mixture: mix all of the smoking mixture ingredients together in a bowl.
4. Prepare the smoker by lining the bottom of a thick-based roasting tin with aluminium foil. Tip the smoking mixture into the bottom of the tray, spreading the mixture out evenly. Place the rack on top, then rub the rack with a bit of olive oil.
5. For the smoked mackerel: place the mackerel fillets skin-side down onto the rack and cover the tray with a lid or a double layer of aluminium foil. Place the tray onto a gas burner, over a medium flame. The sugar will melt and start to burn the rice and the tea, creating smoke. (Make sure to open all of the windows and get as much ventilation as possible.) Smoke the fillets for 5-6 minutes, or until the fillets are cooked through. Remove the lid and allow to cool.
6. Remove the smoked fillets from the rack and place the fish flesh-side down onto a chopping board. Pull the skin off the mackerel fillets and discard. Flake the fish into a mixing bowl.
7. Grate the fresh horseradish into a small bowl and season with salt, freshly ground pepper and a squeeze of lemon juice. Allow to sit for 2-3 minutes, stir the horseradish into the mackerel, followed by the crème fraiche and herbs. Season, to taste, with more salt, freshly ground pepper and lemon juice if needed.
8. Spoon the mixture into ramekins, push down on the mixture with the back of small spoon so it is flat and then pour a thin layer of clarified butter on top. Chill in the fridge until needed.
9. To serve, take the ramekins out of the fridge at least ten minutes before serving, to allow the butter to soften slightly. Sprinkle a few flakes of sea salt and freshluy ground black pepper on top of the butter, then place the ramekins on serving plates. Arrange some of the pickled cucumber in a small pot and place next to the mackerel. Serve with a few slices of thin toast on the side.
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