• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Smoked out

March 20, 2012 1 Comment Filed Under: Uncategorized

The Secret Garden Club held its second smoking workshop on Sunday March 18: the notes that follow reflect the activities of the day and vary slightly from the blog post following the first smoking day in November 2011.

Smoking is a technique which imparts a distinctive flavour to food and can also change its texture slightly. Our ancestors smoked food for its preservative effect, and while food which has been smoked will take longer to go off, these days, it is for the smoke flavour plus any aromatics that may have been added to the smoke mix, that makes the food so delicious.


We looked at three different methods of smoking food during the afternoon. Tea-smoking uses a mix of sugar, rice and tea leaves which are heated until they smoulder to produce a fragrant smoke which both cooks and flavours food.

Hot-smoking over wood applies heat to wood chips in order to cook food and to flavour it more strongly. Cold smoking involves exposing food to cool smoke for a much longer period of time, from several hours to a couple of days and will both flavour and preserve food without cooking it.

Tea-smoking uses a mix of tea leaves, brown sugar, raw rice and optional aromatics as the smoking medium. With the mix set in a pan under a steamer, the smoke generated infuses foods in the steamer basket with a delicate, elusive tea-smoke flavour.

Secret Garden Club tea-smoking mix:
Half a (US) cup of tea leaves (about 4 tbsp)
Half a (US) cup of brown sugar (about 4 tbsp)
Half a (US) cup of raw long-grain rice (about tbsp)

Mix the ingredients together, then make a foil saucer that fits into the bottom of the base pan. Pour the smoking mixture on to the foil (this is to protect the pan itself from staining), set it over the heat and fit the steamer basket and lid.

The trout fillets were laid on the steamer basket just as the smoke began to curl upwards through the slats, and steamed for around 20 minutes. Times will vary and our fillets were quite chunky. With fish, remove from the smoker as soon as they are opaque all the way through so that they don’t overcook. With tea-smoking, less is definitely more: over-smoke the food and you’ll be left with a distinct aftertaste of fag packet.

Hot-smoking over wood applies direct heat to soaked woodchips so that they smoulder gently. The wood and the food are both in a sealed unit so that the heat and smoke permeate the food to cook and smoke it at the same time. You can use the same equipment as for tea-smoking, above, ideally on an outdoor cooker. The process will produce much more smoke than with tea-smoking, so if you do have to hot smoke over wood indoors, open all windows and doors first and turn up your extractor fan – although you will probably set off your smoke alarm even so.   

Important: when smoking food with any kind of wood, it is vitally important that the wood is raw, and untreated. Any sort of treatment, coating, glue or varnish will give off potentially toxic fumes when smoked – NOT what you want coating your food. If the wood you want to use has been cut with a chainsaw, beware – there could easily be oil residues on the wood from the chainsaw. It’s highly satisfying to use wood that you have chopped or sourced yourself, but you must be 100% certain that the wood is free of any chemicals. 

We used a proprietary hot-smoker – very similar to this one – set up outside on the terrace. 

  • Sweet peppers, sliced in half and with seeds removed;
  • Lemons, cut in half;
  • Tofu, cut into thick slices and marinaded for two hours beforehand in soy sauce and maple syrup;
  • Sweetcorn, on the cob;
  • Halloumi cheese
These were all smoked over hickory chips for 25-30 minutes. It’s well worth experimenting with different types of wood, so long as you stick to hardwoods. We were asked on Sunday about smoking with pine to get that distinctive resinated flavour. But pine, and also cedar, contain too much in the way of tars and resins to smoke successfully and can even ruin your smoker. Fruit woods, such as pear, apple, or cherry, are all popularly used for smoking. Oak, beech and hickory are also classic smoking woods.
Marinade for tofu
3 tbsp soy sauce
3 tbsp maple syrup
2 tsps olive oil
Half a teasp of English mustard 
Whisk all ingredients well together. This was also used to glaze the sweetcorn immediately prior to smoking.
Cold-smoking is the technique we associate most with fish (smoked salmon, smoked mackerel, smoked haddock) and meat (smoked bacon). However, it’s also used to smoke cheese (such as applewood-smoked cheddar) and bulbs of garlic. When you expose food to cold, or cool, smoke, the food does not cook, although the smoke will penetrate the food more thoroughly than when hot-smoked. 

Fish (and meat) will need to be salted, or brined, before it is cold-smoked. To salt, say, a side of salmon, find a baking tray on which the salmon will fit  comfortably. Spread a layer of rock salt on the base of the tray.  Lay the salmon, skin side down on the rock salt, and cover completely with more salt. Other aromatics can be added as well: lemon slices, herbs, beetroot, some gin or vidka maybe. Now place a second baking tray on top of the salmon and salt, and weight it down by placing tins or full jars on the top. Slide the whole lot into the fridge and leave for 12-24 hours. 
Remove the salmon, reserving the salt mixture and drain away any liquid generated during this first salting. Turn the fish over on the rock salt base, so that it’s now skin side up. Cover again with salt and aromatics (you may need more). Weight down again as before. Put the tray and salmon combo back in the fridge for another 12-24 hours.
Brining it creates a sweeter cure: make up a salt/sugar solution in cold water, completely immerse the fish in this and store, covered, in the fridge for around 8-12 hours. (Smaller fillets may take less time.)
Simple brine
100g brown sugar
75g salt
1 litre water
Plenty of other flavours can be added to this, eg, fennel, onions, garlic, herbs. Or go Asian with star anise, cinnamon, lemongrass or lime.
Once salted/brined, rinse the fish well to get rid of excess salt, then dry it, ideally for a couple of hours or so, in a cool, well-ventilated place. Only then it is ready to smoke. We also smoked Camembert cheese, salt, aubergines and garlic bulbs – these do not need brining or curing but can go straight into the cold smoker.

With cold-smoking, the challenge is to generate smoke that is cool when it reaches your food. The ideal temperature range in the smoker is between 26 and 30 degrees Celsius (80-90 degrees Fahrenheit). If the temperature exceeds 37 degrees C (100 F), then the fish will get too warm. It will lose moisture and may start to cook.
An obvious way to do this is to burn your wood in one place, channel the smoke through piping so that it cools as it goes, and direct it into a smokehouse. But if you just want to try out some cold-smoking, this is quite a cumbersome operation. Remember also, your fire needs to burn wood only (see warnings about wood-burning, above), and your piping and smokehouse should be lined with non-reactive material.
A second solution is to generate the smoke from as small a heat source as possible. We used a ProQ smoke generator, available online from Mac’s BBQ, and Amazon among other places, placed in the bottom of an ordinary kettle barbecue. If you don’t have a deep barbecue, you could try making a smokehouse out of an old fridge, or a discarded filing cabinet (popular because the file rods are handy to hang fish fillets from), or even a cardboard box (while the smoke should be cool when it reaches the box, place the smoke generator itself on foil or something non-reactive and fireproof).

The ProQ is filled with smoke dust in a spiral pattern. The outer ring of the spiral is heated by a  small tealight which can then be removed when the wood dust starts to smoulder. It will continue to smoulder for up to ten hours. It’s an effective, tidy way to generate cool smoke, although we found that it didn’t always produce very much smoke. Two ProQ smoke generators would probably be ideal, but expensive.

If you don’t want to shell out for commercial kit straightaway, try the tin + soldering iron method instead. For this you need a deep container, again such as a kettle barbecue, a soldering iron, an empty 400g food tin, and your woodchips. For this method you’ll also need access to a power supply.

Important: the soldering iron must have no solder on it AT ALL. You do not want smouldering lead contaminating your woodsmoke. Ideally, buy a new soldering iron for about a tenner and use it exclusively for cold-smoking.
Also note: many food tins these days, especially supermarket own-brand cans, are lined with a plastic coating. You should use an unlined tin – Baxter’s soup cans are unlined, for example.
Before you empty the contents of the tin, make a hole in it at the top end (we used a sharpening steel and a hammer), opposite the ring-pull if there is one. The hole needs to be just big enough to fit the tip and arm of the soldering iron. This is much easier to do when the tin is full; the lid tends to buckle and collapse if you empty the contents first. Wash out the tin, and let it dry.
Using the ring-pull, carefully peel back the lid of the tin about half way. Fill just over half the tin with your wood chips. Close the lid as far as possible, then push the soldering iron through the hole so that it’s fully inserted in the tin and the arm is in direct contact with the woodchips. 
Put the tin with the soldering iron inserted in the bottom of the barbecue. Lay the food to be smoked on silver foil on the top rack. Carefull trail the soldering iron’s cable out of the barbecue and plug into the power supply. Place the lid on the barbecue as tightly as possible allowing for the fact that the soldering iron cable will prevent it from closing fully. Switch on the power to the extension cable. You should start to see wisps of smoke emerge from under the lid within 5 mins.


With the soldering iron and tin at the bottom of the barbecue and the food laid out at the top, the smoke around the food should stay cool enough to cold smoke properly. If you have an outdoor thermometer, it’s a good idea to place it on the rack next to the food, so that you can check the temperature regularly. On a sunny day, the outside temperature may heat up the interior of the barbecue. If you do see the temperature rising much above 30 degrees, slide a bag of ice into the bottom of the barbecue next to the tin of woodchips. This should bring the temperature down to the safe range and keep it there.


While the woodchip tin is smoking, prepare a second one. The tins will last about 90 mins to 2 hours, so, when the first is exhausted, unplug the soldering iron, remove it and the tin from the barbecue, and switch the soldering iron from tin 1 to tin 2. Tin 1 can now be emptied and reused.
Smoking workshop March 2012
Menu

Rum punch with smoked lemons
Smoked trout salad
Halloumi salad with tomatoes
Smoked marinaded tofu
Smoked red peppers
Smoked sweetcorn
Smoked aubergine curry
Selection of smoked cheeses

Recent posts

home made Nutella pic: Kerstin rodgers/msmarmitelover.com

Home made Nutella recipe

December 7, 2019

hazelnut risotto pic: Kerstin rodgers/msmarmitelover.com

Hazelnut risotto recipe from Piedmont.

December 6, 2019

tiramisu pic: Kerstin rodgers/msmarmitelover.com

Food and wine in Piedmont, Northern Italy plus recipe for Tiramisu

December 3, 2019

Previous Post: « Conversation, Catherine and the Caribbean
Next Post: Book Review: Sweet peas for Summer »

Reader Interactions

Comments

  1. Sophie

    April 14, 2012 at 8:29 am

    Thought you might find the following interesting:

    http://north19.co.uk/christmas-tree-cooking-pine-smoked-mussels/#more-724

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Instagram post 2197363265541840970_28574231 On this wet and windy day of a December general election I think back to my trip to northern Italy in October. Piedmont is renowned for the religious architecture. Do visit Sacro Monte di Varallo, perhaps at Halloween, as it is one of the spookiest places I’ve ever visited. On a misty hillside, hovering gloomily above the small town of Varallo Sesia, (painted in 18th century Farrow and Ball type colours as ordered by the local council), there are 45 chapels. It’s kind of a mini-pilgrimage (and located on the Camino San Carlo which joins up with the Camino de Santiago), with pathways and gardens winding through small separate buildings. Each one has a screen through which you can peer at wooden or plaster models of religious scenes or animals. You could spend a whole day just wandering around enjoying the gothic atmosphere, the Italianate buildings and the nature. The cable car to ascend is just opposite a 15th century temple Santa Maria Delle Grazie which has a painted altar screen taking up the whole breadth of the church dividing the public space from an area where nuns worship. I saw a couple of ancient nuns bustling around in the wax-scented candlelit murk. The wooden screen, called a tramezzo, is painted by renaissance artist Gaudenzio Ferrari, influenced by Da Vinci.  I will be hosting a #new years eve supperclub using inspiration I got from piedmont - #hazelnut #risotto and #tiramisu  Book here at this link.  http://www.edibleexperiences.com/p/69/The-Underground-Restaurant/5088672055/New-Years-Eve-2019-supper-club. ^. #travel #italy #piedmont #northernitaly🇮🇹 #foodietraveller #rain #mist #religiousarchitecture #halloween #spooky #supperclub
Instagram post 2195951100410859500_28574231 Budapest Hungary. It is worth visiting a city twice. I saw things I didn’t see in January- the ruin pubs for instance, named so because they are often situated in old ruined buildings. They reminded me of squat parties- that same energy. I enjoyed the Hungarian crafts, needlework in bright colours, red enamel, Russian dolls. I revisited the famous baths in the park. The buildings are ornate, with filigree, ironmongery, balconies, painted plaster work. My favourite thing is photo walks: snapping and walking- getting exercise while being creative. 🍒🎄🍷#travel #iphonography #photography #nationalcostume #red #ruins #hungary #budapest #citylife #easterneurope #szechenyibaths #szimplakert #spa #supperclub #solotravel #femaletravelbloggers
Instagram post 2195198865561146131_28574231 A walk around Hampstead, one of London’s most charming districts, traditionally full of writers, intellectuals and artists, on Saturday. True it’s mostly bankers that can afford to live there now but it’s still full of stories, tiny alleyways, historic architecture, crooked houses, cemeteries crumbling with famous tombs, churches, fresh air (as it’s on a hills), tiny shops and cafes, and the Dickensian Christmas spirit. One street- all the doors had wreaths made of conkers. I did 13k steps but offset these by drinking hot chocolate and mulled wine. #christmas #wreaths #hampstead #northlondon #londonwalks #londonhistory #supperclub #nearme #igtravel
Instagram post 2193008073182743287_28574231 Next supperclub is New Year’s Eve: http://www.edibleexperiences.com/p/69/The-Underground-Restaurant/5088672055/New-Years-Eve-2019-supper-club tickets £65 BYO champagne. It will have two themes: Piedmont and Galicia. 
It’s time. *
 #reddoor #christmas #wreath #stainedglasswondow #edwardianarchitecture #london #british #englishfrontdoor #supperclub #msmarmitelover #christmasdecorations🎄
Instagram post 2192170307716904689_28574231 Drinking gluvein in Vienna Christmas market on a stopover during the @AMAwaterways river cruise on the Blue Danube. Tonight I’m making mulled cider for my cooking class at Willesden Library, starts 6.30, only £3 to get in. Basically I like anything mulled. Just got @aldiuk coffee cream liqueur and I even mull that- via using it in coffee instead of milk.  What does mulled mean? “Mulled wine originated in the 2nd century. It was created by the Romans who would heat wine to defend their bodies against the cold winter. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions they traded with.” To mull something over is to think about it. To mull wine is to warm it. So it’s something that is slow, steeped, warmed, sweetened, with added spices.  I’ve been travelling so much lately and am slowly writing it all up and testing recipes and dishes that I discovered in various places- my travel is a kind of food anthropology. I love 💓 travelling and discovering new places. I’d happily travel all the time. I’m an empty nester now and while I love london, I don’t need to be here, except to do the odd themed supperclub where I try out all my new recipes on guests.  Discover more behind my travels on Msmarmitelover.com and you can also book for my supperclub there or directly with @edible_exp I’m the original supperclub chef and hostess, the original underground restaurateur! I wrote the book on it- supper club, notes and recipes from the underground restaurant published by Harper Collins. I’m proud to have started a movement that has benefitted female and BAME cooks so much.  Eat the revolution! Long may it continue!  #traveller #chef #christmasmarket #vienna #bluedanube #gluvein #mulledwine #christmasdrinking #supperclubs #supperclubchef #msmarmitelover #travelwriter #foodwriter #recipewriter #christmasselfie #wearingred #travelpr invite me on trips!
Instagram post 2189276090585638215_28574231 Aranzata, a sardinian Christmas treat went down well at last nights supperclub - there are none left! Candied orange peel but candied with honey rather than sugar, mixed with almonds and a little wild fennel.  Recipe:  Peel off the orange peel of an orange, taking care to eliminate any of the white pith. Place in a pan of cold water and bring to the boil. Do this 4 times, discarding the water each time. Then dry the peel on a tea towel. Put back in the pan and cover with honey. Add peeled almonds finely chopped lengthways. Simmer and stir until the honey is absorbed into the peel. Take a rubber/plastic chocolate mould and press in a teaspoon of the mixture in each hole. Leave to set and cool. Unmould the little pucks of pleasure. I added some candied fennel seeds that I got from @souschefuk , ground them up and scattered over the top. Serve at the end of the meal with coffee.  #sardinianrecipes #suppervlub #christmas #christmassweets #orangesweets #honey #travelrecipes #recipesfromitaly #recipesfromabroad #msmarmitelover #supperclubchef #theundergroundrestaurant #london #inspiredbysardinia
Instagram post 2188551047903786506_28574231 Torta de Santiago, the finished recipe. I will be serving it tonight at my Sardinian supperclub - it isn’t Sardinian but Galician but this is turning into a sardo-Galician fusion event! Recipe up soon on the blog. #gluten-free #cake #msmarmitelover #supperclub #caminodesantiago #travelrecipes #galicia #sardinia #igfood #inspiredbytravel
Instagram post 2186581155877038874_28574231 Made a torta de Santiago today, inspired by doing the Camino de Santiago. It’s gluten-free, made with almonds rather than flour. I ate this as part of the ‘pilgrims menu’ all along the trail. They were vastly different in quality- often rather dry and dull. The best I had in actual Santiago de compostella, made ‘casera’ Spanish for home-made. It was sticky and rich. Equal proportions eggs, almond meal and caster sugar, with a pinch of salt, cinnamon and orange zest. I bought the traditional metal crosses at a hardware store in Santiago, one of my favourite lurking places when travelling. I will place one on top of the tart and powder the top with icing sugar, leaving an imprint of the cross. I bought this yellow bowl, a Galician craft, at a shop in Santiago.
#travel #baking #msmarmitelover #santiagodecompostela #caminoway #walking #hiking #dessert #spanishrecipes #spanishdessert #galicianrecipes #glutenfree @caminoways
Instagram post 2183492230186882117_28574231 Horse drawn carriage in Vienna known as a ‘fiaker’. The drivers are famous for being particularly grumpy which is a Viennese quality. It’s about 50 euros a ride. This is the second time I’ve visited Vienna, and I think it’s one of my favourite cities. The architecture, the coffee houses, the dirndl dresses, the art of Klimt and shiele. Right now I’m on a river cruise on the blue Danube with @amawaterways from Vienna to Budapest. This is a double wide luxury cruise. You can see the golden trees of autumn lining the banks and beaches. The ship sways in the night, you hear the waves lap against the sides (I always keep the door open to hear the night). Today we arrive in Budapest. I have to admit this is a night respite after my arduous Camino walk. Still behind on notes and blogposts and recipes from my travels but I love to be perpetually on the move. Bruce Chatwin says the natural state of a human being is to be nomadic. I rather agree. #traveller #igtravel #bluedanube #rivercruise #easterneurope #danube #vienna #msmarmitelover #foodietraveller #sachertorte recipe coming up on my return #horses #austria
Instagram post 2181973256383167209_28574231 Follow the yellow arrow and the shell. Arrival at #santiagodecompostela ‘st James of the field of stars’ 💫 after doing the pilgrims Camino - 130 kms walking. It’s taken me several days to get over it physically but I feel immersed in autumn and ‘forest bathed’. All my thoughts, photos and adventures coming up on the blog soon. I definitely recommend doing this. But my advice is: even if it’s raining and you aren’t thirsty, drink water. First rule of catering is, if you’re feet are sore, you aren’t drinking enough- I ignored this. Buy waterproof lightweight boots for cold weather but keep them loose as your feet expand as you walk. Buy anti blister socks- yes that’s a thing. Wear 2 pairs of socks: one thin merino wool or anti blister and one thick merino wool. Buy a rain cape which will cover your bag and camera. Train before you go- not just on flat but on hills- much of the Camino is hilly. Take toilet paper or wet wipes. Take a spare pair knickers. Take a walking stick or buy one there . Most things you need you can buy on the Camino. Take a strong bag on a string or a fanny pack for easy access to pilgrims passport for stamps; water; phone/camera. Stretch before and after. Keep to your own pace- sometimes it feels like a competition but it isn’t- we all have our own rythym and pace- when you arrive at the cathedral it doesn’t matter how long it took you to get there- you did it. Don’t rush- if you get injured your Camino is finished. #walkthisway #followtheshell #caminodesantiago #msmarmitelover #msmarmite #hiking #Spain #pilgrimage #santiagodecompostella #theway #fitness #pace #selfcare #travel #blogger #igtravel
Instagram post 2178475417149561889_28574231 We made it! Hemos llegado! #santiagodecompostella #pilgrims #knackered #camino #cava #msmarmitelover #msmarmite #sisters
Instagram post 2177561799364984754_28574231 Not gonna lie, this has been physically very tough. As my sister says ‘ we are from an indoors family from an indoors country’. Yesterday I did the longest day yet- officially 18km- but I did 35,000 steps! I’m small so I have a small step. So I converted steps into km and I did 27 km. that’s what it felt like. My legs throbbed all night, I had to take paracetamol to get to sleep. Have I had any life changing thoughts? Or spiritual revelations? Not a one. Well, maybe one which is I must get fitter. I mustn’t stop after this pilgrimage. I must get my health in order. Being freelance and working mostly on my own, it’s had to give myself time to look after myself. To assign time for fitness. Being freelance means never ending guilt about not searching for work. Never having stress free time off, as you don’t get paid holidays, sick pay or paid during national holidays such as Christmas. There is always a certain level of low key stress. Of keeping your self esteem up when you aren’t earning. The envy of others getting lauded for work you have pioneered. But I love my freedom! My opportunities to be creative. #thoughts #freelance #caminodesantiago #hiking #fitness #pilgrimage #spain #galicia #supperclub #rain
Instagram post 2175408625380307897_28574231 I was going to blog every day but the truth is I’m too knackered. I’m doing insta stories and my diary. Day 6. We are only doing about 14 km a day but it’s hard. I’m hobbling by the end. It’s the whole consecutiveness that is so punishing to the body. Oh to be young again. The youngsters are pounding through 30-40 km a day. We get up have coffee and don’t rest for 6 hours. We arrive around 3pm and have a massive drunken menu del dia with jugs of vino tinto. Then I fall asleep. Then I wake up for a bit and charge everything up, make notes, edit pix and sort out outfit for tomorrow. Which is basically the same everyday. I did wash a lot of knickers in the shower today as I was running low. So weather: raining all day. Puts the grim into pilgrim. But I am loving this. Thanks @caminoways #pushingyourself #msmarmitelover #msmarmite #caminodesantiago #caminofrances #camino #walking #pilgrimage #spain #galicia #greedypilgrim #stjames #followtheshell
Instagram post 2173661800793301108_28574231 Persimon and pumpkin soup, recipe up on the blog now. Msmarmitelover.com the great thing about doing the #caminodesantiago in #November is that the trail isn’t crowded, the weather is cool, and you see #pumpkinpatches everywhere which are always like something out of a #fairytale. Here they serve sopa de Galicia which is always prepared with meat stock, usually chicken. I so want soup on the Camino. When I get home I’m going to devise a #vegetarian #galiciansoup #buencamino #recipe #soup #pumpkin #squash #fall #autumnvibes🍁 #autumnfood #foodietraveller #greedypilgrim @caminoways @spanishpersimon #traveller #hiker #walker
Instagram post 2172857478425645569_28574231 The Camino to Santiago. While November isn’t the most popular month, and there is certainly rain, the landscape, the nature and colours of the countryside are so vibrant it’s like being on an acid trip. Nature at its most vivid: acorns with their fairy cups, bronze oak leaves and rusty ferns, mushrooms frilly with gills, apples 🍎 on the bough tumbling into sky blue rivulets, giant pumpkins in a patch, moss covered walls, dolmens and menhirs, rooves covered with slate like fish scales, lichen and donkeys, horses, spiney umbrellas like an opened coquille de St Jacques, cows called Luna. I did 14 km today my first day and that was enough. I fell asleep in front of the fire at the #albergue this is a #presstrip with @caminoways #galicia #greedypilgrim #caminodesantiago #msmarmitelover @advantagesofage @imogen_rodgers_1 #autumn #spain #walking #hiking #travel #contemplation #pushingyourself
Instagram post 2169866030516446893_28574231 Persimon Pani puri recipe up on the blog Msmarmitelover.com a street food which includes a flavour spectrum- sour, sweet, salty, hot, spicy, refreshing, crunchy, wet and dry, fruity and carby. Making the Puri from scratch took a couple of goes to get right but actually isn’t hard. #supperclub #msmarmitelover #msmarmite #spanishpersimon #vegetarian #vegan #recipe #chaat #streetfood #indiansnacks #canape #diwali
Instagram post 2169277948175951209_28574231 Overlooking the river at #vallaro in piedmont. Nearby was #sacroMonte, a hilltop religious monument with 45 chapels, each containing strange plaster statues of animals and saints, 800 of them.
Instagram post 2167511482116167199_28574231 Persimon fruit leather (the easiest EVER as it has so much pectin- just purée it, add sweetness spread on a silpat and in cool oven for a few hours), rolled into a pinwheel with bergamot zest and mint and goats cheese, a delicious canapé. This was served at last nights #persimon #supperclub for #Halloween on behalf of @spanishpersimon . Next week I’m going to Valencia to visit the farm.  #msmarmitelover #msmarmite #singleingredientmenus #fruit #vegetarian #canapé #christmascanapes #canapeideas
Instagram post 2166825702523830758_28574231 I’ve been working with persimon fruit for the last 3 weeks, pushing the envelope with what we can do with persimons other than just eat them like apples. And guess what? I still like them, I’m not bored. They are a wonderful autumn winter seasonal fruit. They are also really good for you. #VitC #fibre #5aday, #potassium #iron #calcium #betacarotene #vitA #7aday #manganese #B6 #supperclub #halloween #fruit
Instagram post 2166106717029345626_28574231 The creamy interior of a baked Camembert offset by persimons from Spain. This is the cheese course from my Halloween supperclub for @spanishpersimon this Thursday. #supperclub #persimmon #persimon #sharonfruit #kaki #cheese #camembert #bakedcheese #halloween #spanishfruit #igfood #autumnvibes🍁
Load More... Follow on Instagram

Archives

Copyright © 2019 msmarmitelover