cooking techniques cold smoking · smoked & whipped butter recipes 16 sous vide smoked slow...

2ISSUE

COLD SMOKING

MODERNISTCOOKING TECHNIQUES

TIPS - TECHNIQUES - RECIPES

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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

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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

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//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

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Gourmet cocktails, champagne and liquors. Inspired by chefs to celebrate the seasons.

Cold Smoking Recipe #1

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//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.

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//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


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.

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Chefs Tip. The perfect cocktail for spooky Halloween parties or even a hot summer’s day!


//COLD SMOKING

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//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


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.

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Chefs Tip. Serve with a little smoke for added theatre.


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//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



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

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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.


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

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//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

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Chefs Tip. Cooking your eggs sous vide will help create just-set whites & silky yolks


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//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

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Chefs Tip. For more floral notes, try adding lots of soft leaf herbs like dill or chervil to the seasoning mix


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//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



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

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Chefs Tip. Plunge the eggs directly into iced water after poaching to stop the cooking process


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//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.


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

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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.


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//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

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Chefs Tip. Omit the beef dripping to make this dish equally delicious but vegetarian. Try adding rapeseed oil for a nutty flavour.

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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


Equipment

Smoking gun

Wood chips

Method

Place the selection of mackerel in an airtight container with a

tightly fitting lid



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

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Chefs Tip. Scale up to a main course by adding extra salad & grapes


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//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


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


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

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Chefs Tip. This dish is a lovely accompaniment with turkey or chicken or alternatively a beautiful vegetarian starter or main course


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//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

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//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

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//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


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

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To Serve. Slice the cooled beef fillet very thinly. Add the pickled radish, watercress leaves, smoked parmesan & dress with pesto


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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


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.


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

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To Serve. A baby spinach salad & lemon mayonnaise


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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


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.


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

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Chefs tip. It’s nice if you can scorch the leaves of thecauliflower & utilise on the dish


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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


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.


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

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To Serve. The Duck doesn’t need much other than some simply steamed Broccoli to make a delicious main course


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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.


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

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To Serve. A little raw peel asparagus lightly dressed with olive oil & lemon & crisp rye bread


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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


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.

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Chefs Tip. Add a little caviar for extra indulgence


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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



smoke and replace the lid then place in refrigerator for 30 mins


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.

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Chefs Tip. Heritage tomatoes come in all shapes, colours and sizes, perfect for this dish


Lancaster

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London

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