7/365 Craving Food Porn
Food Porn totally misunderstood by this Chef!
Food porn is a provocative term variously applied to a spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media,foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.
"Food porn" specifically refers to food photography and styling that presents food glamorously or provocatively, as in glamour photography or pornographic photography. as if the Chef didn’t know!!
Mak kam Kui and his delicious Potato Dishes
Chef Mak Kam Kui
Mak's Potato dish with Parma Ham
Mak's Beef Tenderloin
USA Potato Seminar
Last week we, the HK Chefs Association (www.hongkong-chefs.com ) and the US Potato Board had organized a seminar about US potatoes, with 10 Invited HK Chefs, 10 from Malaysia and 10 from Singapore. Additionall at the HKCA we had about 12 Chefs put together recipes, pictures and demonstrations put together to give at the seminar. it was a 2 day event which was a great event I have to say it was interactive, hands on and educational. Demo’s were given, recipes supplied and then the same dishes had to be re-cooked by team participants!
a fun few days it was, here are the images and some of the innovative recipes!
Mr. Potato Head Dim Sum
Potato Quiche as Appetizer
Yellow Potato and Tuna Salad
Potato Salad
Potato Dumplings (Dessert)
Potatoes used
Chinese Baked Potatoes with Mickey Mouse Logo
Sweet Potato Brulee
Tuna and Steamed Potato
Gnocchi
Roesti
Foie Gras with Valrhona Chocolate and Physalis
Recipe:
400 Grams Goose Liver, Sliced
5 Grams Salt and Pepper
Flour for dusting
40 Grams Bitter Valrhona Chocolate
3 Grams Cocoa Powder
16 Pieces Physalis Berries
16 Pieces Edible Flowers
4 Pinches Shiso Cress
Foie Gras
Method:
Melt Chocolate in a Double Boiler, and set aside.
Prepare the Physalis Berries by peeling the skin away from 8 of them and the other eight by folding and twisting the skin upwards.
Clean the edible flowers and make sure they are free of any impurities and also any hidden animals, ants can just hide about anywhere!
Season the Goose liver slices with Salt and Pepper and then dust them with Flour, remove any excess flour.
Bring a non stick pan to heat, and sear the Goose liver, you do NOT need to use any butter or oil as the Goose liver will almost immediately start to release its own oil when hitting the hot pan.
Meanwhile Use a Pastry Brush to Paint a streak of Chocolate on the warm plate, then dust the plate with some Cocoa Powder. Turn the Goose liver regularly, and make sure you get a nice caramelized surface on both sides of the liver. Depending on your guests taste, keep the liver a bit soft and raw inside, or if they don’t like this proceed and cook longer to make it well done, however this makes it very dry.
Place the 2 pieces of Goose liver on the plate, somewhat in the Center.
Quickly warm the gooseberries in the pan, and place them on the plate. Decorate with edible Flowers and Shiso Cress.
Enjoy your appetizer!
Foie Gras
Photography information for this dish:
I really wanted to continue the dark chocolate color in the background a bit so I choose to pick some dead branches with leaves still on them to serve as background. I placed the leaves on a black paper underground to make sure anything beneath the leaves would only show up as black.
The dish is lit with 2 Canon 430 EX ii’s with umbrellas on stands.
I used my Canon 50D and both the Canon 50mm F1.4 as well as the Canon 100mm F2.8.
Shutter Speed was roughly 1/200th of a second. Aperture was mostly set to f13-f16 to get the whole dish in focus.
Some Details
How to Smoke your Salmon on the Table
Salmon, Smoked in a Jar
thought let me add a little tutorial to this as almost anybody could make this at home pretty simple.
You should start with this recipe for Smoked Salmon first .
That should be your base, as the Salmon needs to be cured and also Smoked properly first for a long period.
After this you can proceed slicing the Salmon or even consider cut it in Cubes, or even Tsar Nicolay Fillets if you prefer that.
Smoking Gun Kit
Next you put your Salmon on the Skewers, and place them in a bowl. Add some Smoking Chips to the Smoke Gun, and set it alight, Turn the unit on and push the muzzle into the jar, to let the smoke enter, remove and close jar immediately.
For a stronger flavor, let sit longer in the jar!
Smoking!
Do NOT breathe in to much of the smoke, always do this in a well ventilated area, preferably under and exhaust fan, remember smoke is smoke and while it can impart a nice fragrance, it can also be harmful to your lungs if you breathe in too much of it.
On smoke Guns, I recommend you don’t buy any of the old models that Poly-science made, as the wooden cup would easy burn out as well as get clogged easy. The Newer Model which you can see here is with an aluminum cup, cant melt or burn and also aluminum fan blades. You can order your gun here, and they also sell small sets of specialized sawdust for smoking! http://www.cuisinetechnology.com/thesmokinggun.html
Old model dont buy this one
Happy Smoking!
Just some snacks
Have just about had it with all the b/s the last few days, so am not gonna say much, just leave with some pictures of some snacks, and the thought of waking up with my lovely wife besides me and the kids joining in the early ealry morning for some muffins, milo and coffee in bed! B/s bug sorted that is!
Cocktail Prawns
Smoked Salmon, smoked in the jar
Smoked in the Jar
Pita's and dips
Party Platter
Satay
Prawn Toast
Spring Rolls
Tinned (FFS!!!) sardines on toast
Thanks for the attention and sorry for the attitude, tomorrow is a better day!
Planet Caviar HK limited Photo shoot
So ya, ya, Monday was the day of the photoshoot for Planet Caviar HK Limited, a bit a tricky event as they never done something like this, and with no PR or no staff with very clear thouhts or instructions what should be shot and how………it was a tough one.
Caviar and Vodka Beluga
What I kind of expected was to get some sort of brief on the day, like: we want a shot of the caviar, with all the tins in background, blurred, and a black background, but the caviar still has to stand out on it.
Champagne
No, so how it went was a bit like, erh where you want to start, erh I dont know, lets just try this first….. Ok so very much different then from how I had expected it, but maybe that blame is to lay on me, I should have planned this out myself better, questioning them more from the beginning.
On the other hand it meant almost free hand for me, which was also nice as I could put some of my own ideas in it, but I do realize without a clear set of goals to achieve, I made mistakes which are unforgiveable. I now ended up with images with grey background, instead of a more powerfull all black or all white for example, or I ended up with images for example of the Caviar, where the Caviar itself reflects too much light and gets a bit lost.
Also because I didnt get clear guides, I now have to pay for it and edit 100’s of Images, to ensure I hand over enough so they can pick what they like. With about 800 images shot this should still not be a problem,and the client knew from the beginning that I am not a photoshop wizzard, thus they knew already they would only get basic editing from me, plus all original raw files so they could approach a profesional editor to bring them to close perfection.
Champagne
Some of my personal favorites of this shoot are the Vodka shots, for which i had cut a hole in the black base to hide a flash with a blue gell shooting through the bottle, also another favourite is the Champagne shots, although totally inconsistent with the backgrounds…..sometimes black, sometimes almost silver, next the shots of the Caviar with shooter glasses in the silver serving set, albeit a bit too heavy highlights or reflections.
The Chocolates were just a pain to shoot, and most efforts we abandoned as for this I really would have needed an assistant, I mean the chocolates are nice, but any damages, scratches etc on it look 10 times magnified on a image, they needed polishing, shining, care and love. Being that I was alone for this series of a lot of products I had to make the decision to drop the chocolates, as it would just take me too much time at the cost of loosing the other shots. So next time bring an assistant with experience in food styling and photography.
Another favorite is the Kamchatka King Crab with Beluga Vodka shooter and Balik Salmon with Caviar on it, if I only didn’t use such small aperture, or instead a white background maybe used a black one, the food would have stood out so nicely! Anyway since photoshop isnt my friend yet I will leave that to the editor to change that b/g to pure black.
The bottles of Vodka, were actually supposed to be buried in Ice in a nice silver punchbowl, but as we lacked a nice punch bowl I had to resort to just shooting it on black. I was thinking to burry my blue gelled flash in Ice, under the bottle, but well……still it came out quite good. I tried to carry the blue shine on the bottles through also in the next shots of the Vodka suitcase etc to get a bit of a continuous theme going on, which I think is nice when they combine images on flyers and website.
Vodka Beluga
Vodka Beluga
Vodka beluga
Vodka Beluga
Vodka Beluga
How I got this gig is another small nice story, as Sabina, the sales lady approached me and gave me some samples for my review, I decided to also take some hobby pictures of it, styled it etc, ten took some shots. When I was done I thought ah just send a dvd to them with the images and let them know they can use them if they like them. So I was very happily surprised when I met up Monday that they told me, that a famous Chef they supply uses a company called red Dog to do their food pictures for her cookbooks, but despite they come in with a whole team with all the equipment you could dream off, they liked my images much more…….doh! what a compliment was that.
Caviar Planet HK Limited Product Range
So the question came up if I could do some more shots for them, to cover their products and give them some material for their use on website, flyers and so on. This time it was a barter agreement but for sure next time it will be for money deal, and I will come with at least one assistant for such an amount of products, also I will ensure we have a clear brief, what needs to be shot and how, with what background, with what colors, what props etc.
Chocolates from Sprungli, Zurich, Switzerland
All in all it was an eye opener, I have now decided to get my arse on a course for photoshop, probably a one on one thing so I can pick it up quickly, because I think what I am lacking to create GREAT images now is the dark room work!
kamchatka King Crab
Until next time! Marco
Caviar
Caviar
Caviar
Roma Tomato Terrine with Bocconcini
There is no doubt that I absolutely LOVE Tomatoes! Nothing is better then this Summer Fruit, that is Acidic, Sweet, Colorful and so versatile to use in the kitchen. One of the nicest dishes to make is also the simplest, as you can see above, a simple wedge of a variety of Tomatoes, Fresh Cracked Black Pepper, Maldon Sea Salt, Balsamic Vinegar and some extraordinary Liguria Olive Oil, for a side by side tasting. I used here from bottom to top: Roma, Yellow, Pineapple, Beef, Green Tiger, Red and Green Oxheart, Kumato and Coeur de Boeuf, in between you can see some red and yellow Tom Berries.
Heirloom Tomato Tasting
Best of Season Heirloom Tomato Tasting
Simply Sprinkled with Sea Salt, Pepper, 1st pressing Olive Oil and Balsamic
According to Wikipedia, China is now the largest producer of Tomatoes:
“Production trends”
125 million tons of tomatoes were produced in the world in 2005. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For processing tomatoes, California accounts for 90% of US production and 35% of world production.”
Roma Tomato Terrine
Roma Tomato Terrine with Bocconcini
200 Gram Roma Plum Tomatoes
20 Gram Fresh Thyme
20 Gram Fresh Sliced Garlic
25 Gram Extra Virgin Olive Oil
5 Gram Maldon Sea Salt
2 Gram White Pepper
4 Pieces Bocconcini Mozarella Cheese
10 Gram Mesclun Leaves
1 Piece Cherry Tomato
15 Gram Aged Balsamic
10 Gram Extra Virgin Olive Oil
1 Piece Brick Pastry
5 Gram Chopped Pistachio
Method:
Lay the Tomato’s on a baking Tray and brush with Olive Oil, season with Salt, Pepper and top with the Thyme and Garlic Slices. Place in a oven about 10 minutes only, as you do not wish to cook the Tomato, but merely melt them.
Remove and while the Tomato is still a bit warm, lay them in a rectangle mold until full. Add a cover to the mold and weigh it down with something heavy. Refrigerate.
Cut the Head of the Cherry Tomato and remove seeds, decorate with the Mesclun leaves and Micro Greens.
Brick pastry, brush with Egg, and sprinkle with fine chopped Pistachio Nuts. Bake in an oven on grease proof paper until crisp. Set aside.
To assemble: Place mould with Tomato on plate and push from above while lifting the mould, leaving only the Tomato Terrine on the plate. Behind the Terrine place the Cherry Tomato with Lettuce Leaves, and in front of the Terrine place the 4 Bocconcini Mozarella’s. Decorate with the Brick Pastry and sprinkle with Balsamic Vinegar and Extra Virgin Olive Oil.
Table setting with Tomato Terrine and Tasters Plate
Cultural impact
(Source: Wikipedia)
The town of Buñol, Spain, annually celebrates La Tomatina, a festival centered on an enormous tomato fight. Tomatoes are also a popular “non-lethal” throwing weapon in mass protests; and there was a common tradition of throwing rotten tomatoes at bad performers on a stage during the 19th century; today it is usually referenced as a mere metaphor (see Rotten Tomatoes). Embracing it for this protest connotation, the Dutch Socialist party adopted the tomato as their logo.
Known for its tomato growth and production, the Mexican state of Sinaloa takes the tomato as its symbol.
Coeur de Boeuf used for Insalata Caprese
A lot of Tomatoes Varieties are hard to get in Hong Kong, the only few places that I know who carry regularly a reasonable selection are Great, 360 and Citysuper Supermarkets, but if you want some real nice produce you can always contact Chefs Garden, in Ohio and mail order a box to yourself!
Variety of Inca Tomato from Peru
Three Gazpacho’s with Side Salad
Here you get three Gazpacho Recipes, all three are deliscious, and I tend to serve them as in the Picture, all together in shooter glasses accompanied with a small Gazpacho Salad, but each of these chilled soups are wonderful on its own and the best part is they can all be prepared in advance!
Three Gazpacho's
RED GAZPACHO
Makes 3 quarts
1/2 white onion
1 1/2 cucumbers – peeled (seeded or not, as preferred)
1 medium-size green bell pepper
6 large tomatoes – peeled (seeded or not, as preferred)
5 large cloves, garlic – peeled
23 ounces, canned or bottled tomato juice
1/2 cup, flavorful olive oil
3/4 teaspoon, chili powder (type and heat-level of your choice)
Optional: 2 -3 tablespoons, Sherry wine vinegar
Kosher salt
Garnish (see * below recipe)
In a food processor, or by hand, chop each vegetable separately into coarse pieces, or about 1/4-inch dice – depending on the texture and appearance desired for the gazpacho. Place the vegetables in a large mixing bowl, reserving one whole tomato.
In a food processor, or in a blender, process the reserved tomato with the garlic cloves until the garlic is finely minced. Add the olive oil and chili powder (and Sherry vinegar, if using) and blend thoroughly.
Add the pureed mixture to the chopped vegetables, blend well, then add tomato juice for color, and salt to taste. Chill well (for at least 4 hours) to allow flavors to blend, and taste again for seasoning before serving.
*Garnish: little bowls of chopped vegetables may be served alongside this gazpacho for a pretty presentation, but they are really unnecessary, since the recipe is well balanced as written. If desired, chop into small dice: red onions, green, red, and/or yellow bell peppers, peeled cucumber, thin-sliced serrano or jalapeno chiles.
Additional Garnish and Variations: Sour cream or creme fraiche (place a spoonful on top, serve alongside, OR whisk into gazpacho for a creamy soup), toasted garlic croutons, sliced avocado, fresh chopped basil or cilantro, chilled (cooked) crab or shrimp. It’s pretty, if you have shallow soup plates, to heap a mound of seafood in the center of the soup. Many versions of gazpacho puree all the vegetables together, either roughly – leaving some chunky texture, or smoothly – even pressing the final mixture through a sieve. If the soup is strained and very smooth, a garnish of mixed chopped vegetables is most appropriate.
WHITE GAZPACHO
Makes about 1 1/2 Quarts
2 ounces (about 1/3 cup), blanched almonds
2 ounces (about 1/3 cup) pine nuts
OR: use 4 ounces, almonds (and no pine nuts)
2 cloves, garlic – peeled
1 teaspoon, Kosher salt
4 one-inch cubes, honeydew melon
4 slices, good-quality white bread – crusts removed
about 1/2 cup, water
6 tablespoons, flavorful olive oil
4 teaspoons, Sherry vinegar (plus more, as needed)
2 tablespoons, white wine vinegar (plus more, as needed)
4 cups, ice-cold water
small honeydew melon balls: 24-36 are needed for 6 servings
In a food processor or blender, process the almonds, pine nuts garlic and salt until the nuts are finely ground. Add the melon cubes, and process until pureed. Soak the bread slices in the 1/2 cup water (not the ice water), squeeze dry, and then – with the motor running – add the squeezed bread, a few pieces at a time through the feed tube into the food processor mixture. With the motor still running, drizzle in the olive oil through the feed tube, then the Sherry vinegar and the white wine vinegar. Gradually pour in the ice water. Stop the food processor, and strain the mixture into a bowl.
Carefully add more vinegar and salt, whisking additions in by droplets, and tasting after each addition, until the flavors are fully developed. Chill thoroughly. Taste again for vinegar and/or salt before serving. Serve in chilled bowls with 4-6 melon balls floating in each serving.
MOROCCAN GAZPACHO
Makes about 1 1/2 Quarts
2 ounces (about 1/3 cup), blanched almonds
2 ounces (about 1/3 cup) pine nuts
OR: use 4 ounces, almonds (and no pine nuts)
2 cloves, garlic – peeled
1 teaspoon, Kosher salt
4 one-inch cubes, honeydew melon
4 slices, good-quality white bread – crusts removed
about 1/2 cup, water
6 tablespoons, flavorful olive oil
2 tablespoons, raspberry vinegar (plus more, as needed)
4 cups, unflavored yogurt (whole milk yogurt is best, if available)
the zest and juice of one large lemon
the zest and juice of one good-size lime
1 teaspoon, ground cardamom
small honeydew melon balls: 24-36 are needed for 6 servings
OR substitute seedless grapes and/or chopped cucumber for some of the melon
For garnish:
fresh mint sprigs
In a food processor or blender, process the almonds, pine nuts garlic and salt until the nuts are finely ground. Add the melon cubes, and process until pureed. Soak the bread slices in the 1/2 cup water (not the ice water), squeeze dry, and then – with the motor running – add the squeezed bread, a few pieces at a time through the feed tube into the food processor mixture. With the motor still running, drizzle in the olive oil through the feed tube, then the raspberry vinegar. Gradually stir in the yogurt, the zest and juice of the lemon and lime, and the ground cardamom. Stop the food processor. Do not strain the mixture, simply place it into a bowl and chill thoroughly to develop flavors.
To perfect the balance of flavors: Taste the chilled mixture and carefully add more vinegar and salt if needed, whisking additions in by droplets, and tasting after each addition, until the flavors are fully developed. Chill thoroughly once more. Taste again for vinegar and/or salt before serving.
Serve in chilled bowls with 4-6 melon balls (OR a mixture of honeydew, seedless grapes and chopped cucumber, as described in ingredients list) floating in each serving.
Home Smoked Salmon
Home Smoked salmon
One of those things you usually buy in a shop, because you cant make it or don’t know how to! One of the problems with store bought Smoked Salmon is that it is almost always cooked, hence its not as good as what we do here.
If you have a shed, or any place in your garden which is sheltered and where you can leave food for a period of time without it being stolen by man or animal, and when smoke is not a problem, then try to make this, you will never go back to store bought one!
Ingredients:
2 Sides of Salmon Fillet, skin on and bones removed.
500 Grams Maldon Sea Salt
400 Grams Sugar
5 Grams Crushed White Peppercorns
5 Grams Crushed Juniper Berries
2 Whole Oranges Sliced
100 Milliliter Blended Whiskey
20 Grams thinly shredded Ginger
100 Grams Hickory Chips
100 Grams Apple Wood Chips
(you can buy this at your local BBQ specialty store)
Method:
Mix Salt, Sugar, Pepper Corn, Juniper Berries and Shredded Ginger together.
Lay 1 side of Salmon, skin side down on a plastic lined base, and top with ½ the mixture, lay the Orange Slices on top, and top with the left over mix. Top with the 2nd side of salmon, skin side up! Sprinkle with the Whiskey and wrap tightly with Plastic Wrap.
Marinate like this for up to 4 hours.
Wash of salt mixture, and pat Salmon Fillets dry. Lay salmon Fillets on Racks.
In your shed ensure there is a bit of ventilation, as old smoke is not what we want.
Lay your racks of Salmon in the shed on a trolley or something like that so the smoke can reach it from all sides.
Light the Wood Chips in a fire proof pan, and once burning well, dove the flames by placing a cover above it. After 3 seconds, remove cover and place pan on floor.
Leave the shed and make sure you don’t breathe in to much smoke, its really not healthy!
Check every 30 minutes, if you find the smolder has stopped, re-ignite the fire to keep smoke coming.
Smoke for about 3 hours.
Once done, Wrap Salmon and refrigerate.
If you feel unsure whether you can slice the Salmon thinly, don’t worry smoked salmon also tastes great when sliced ¼ Inch thick!
Salmon, smoking away above Ice Cubes to keep cool!
Inca Tomato Tartar
Inca Tomatoes in the case, a nice variety of Tigers, Pineapple, Lemon, Beef and other Tomatoes!
Inca Tomatoes freshly delivered
For this dish there is no need to have a recipe, as its all so simple.
Simply score the Tomatoes and dunk them in Boiling Water and then Ice Water to remove the Tomato Skins. Cut the Tomatoes in quarters and deseed them, next dice the flesh nicely all the same size. Put each Variety in a bowl and add some very finely chopped Onions, Oregano, Salt and Pepper and some very nice Ligurian Olive Oil. Toss gently and assemble three different types of Tomato Tartar in a square mold.
Top with home made Melba Toasts, est voila a simple but very yummy appetizer is born!
Inca Tomato Tartar
Inca Tomato Tartar
Inca Tomato Tartar
Black Kumato Crumble with Arugula Pesto
This Recipe comes from a Friend of mine, Angelo Mcdonnell who is a great Chef, and I love this recipe in particular because its so refreshing but at the same time sweet.
Black Kumato Crumble
Arugula Pesto
– 50 gr pine nuts – 200 ml olive oil – 40 gr garlic – 250 ml tightly packed fresh basil – 250 ml tightly packed arugula – 80 gr grated parmesan cheeseCrush pine nuts in a blender and add olive oil and garlic. Add the basil, arugula and blend for 1 minute. Add the cheese and blend for an additional 1-minute.
Crumble Topping
– 250 gr flour – 130 gr butter – 50 gr sugar – 5 gr saltMerge all components and grate through a large hole grater.
Savory Dough
– 350 gr flour – 120 gr butter – 5 gr salt – 5 gr fresh oregano, chopped – 30 ml milkMixed all components to a dough consistency. Cover and refrigerate for 1 hour.
Black Kumato Tomato Filling
– 100 gr black kumato tomatoes, diced – 10 gr onion, chopped – 5 ml basil, choppd – 1 pc garlic clove, chopped – 30 ml olive oil salt and pepeprSauté the onions and garlic in olive oil for 1 minute. Add the diced black tomatoes and cook for 2 minutes. Add the basil, salt and pepper.
Assembly
Roll out the savory dough to 3mm thickness and line a buttered square baking mold. Add the black tomato filling and finish with a layer of crumble. Baked at 180 Celsius for 10 minutes. Brush the plate with arugula pesto and serve crumble tart on top. Garnish with a few leaves of arugula tossed in vinaigrette.
Kumato's in the case
Testing my new Softboxes with Caviar and Balik Salmon, what Luxury!
Balik Salmon and Chinese Caviar
Balik style home smoked salmon with Chinese Hybrid Kaluga-Schrenki Caviar (free of charge) which is of superb quality, much better then the farmed Italian or French Caviar nowadays. On the side you can see some condiments for the Caviar and some Bruschetta’s with different toppings. so yes dinner was a blast! Strobist: 1 softbox above and behind with 430EX 1 softbox slightly above left with 430EXII Would like to mention if you ever get to taste Caviar, try it the traditional way, on the soft part of a fist, lick it off and take about 1/2 a shot of Vodka, then let it all mingle in the mout for a few seconds before swallowing….oomph what an explosion of tastes.
I have to say my two small size softboxes give me pretty nice results, way better then using umbrellas for this kind of small table top things. Umbrellas spread light around the whole room so you dont get too much directionality…..this is solved now with these soft boxes. have to admit it was my first shoot with them and just did the “bath in light thingy” have to see how it works when i want to do black background darker type of shots, but I bet you for that I will need another flash and snoot at least to
add high lights. Also overdue are some mirrors, but hey you cant have everything and to be honest living in a Hong Kong shoebox, everything needs to be set up and cleaned away right afterwards again……this means that every shoot takes at least 2 hours, and its full of labor…..then again its a lot better then having a husband “couch Potato” I suppose, right Honey?
Salmon and Caviar
The Babies
Bruschetta
The best way to eat Caviar
Sesame Crusted Smoked Salmon (hiccup)
Ingredients:
1 side of fresh salmon
1 bottle Scotch Whiskey
A few Hands Full of Maldon Dea Salt
A hand full of Sugar
A few cracked Peppercorns
A Pinch of Cracked Fennel Seeds
2 Oranges, sliced
Few Hands full of Apple or Cherry Wood Chips
Enclosed chamber with minor ventilation (cause old smoke is no good)
Sesame seeds
Sesame Crusted Smoked salmon
Method:
Open Bottle of Whiskey and do a quality check, Pour one glass full and drink. If quality is ok proceed.
Make sure bones are removed from Salmon Fillet, rinse Fillet and pat dry. If not sure of Whiskey quality, take one more glass, it is of utmost importance to only use superior quality ingredients! Lay Slalmon on layer ov Plastic Vrap. Skin Side down…..Oops! Mix Zugarh with Zalt, Pepper Korns and Vennel Zeedz. Do one last quhuality check on the Whiskey, cause its getting all confusing.
Koat zhe Zalmon Villet with zhe Zalt mixtureh. Zlice zhe Oranges velyh caruhfullie, making zure not zo cut zhe fingurs! Now top Zhe Zalmon with zhe Ornage zlices. Now buhfore using zhe Whiskey, make duoble sure its zafe to esu, o best is take one more taste. Pour whiskey inzo guhlass……derop guhlass on floor, bent down zho pick up zhe piezes, cut fingures…….ouch….damn……zhis is so hard. Leave rubbish on zhe floor, try do get up from zhe floor. Zhprinkle whizkey over salmon generositily……and wrap up wih zhe kling fillum tight. marinate for zixs hours….. Zake a rhest.
Wake up with massive hangover, best is to start the day with what you ended so taste teast the whiskey one more time. Seems Fine, so proceed. Make small fire with zhe apple woot, zhen like on your birzhday, blow out zhe fire……remember zho catzh breath in bezween. place in enclosed space. Rinze zhe zalmon fihhlut under cold water, and patch duhry Place zahlmon fillut over zmoulder, and leave door azhjar a bizt. suhmoke zhe son ofuah betch vor 2 hourz…. Now very karefuhhuly remove zalmon from zmoke ofen, and coat zhe bitch with ze…ze…..ze…zezame zeheds.
- Sesame Crusted Smoked salmon
vrap zhe vhole damn zhing tight and leuve zhe damn zhing for when zhe hangover zuhubsides in zehe vridge. Wake up next morning, take hangover medication (forget last 2 shots in whiskey bottle) poach some eggs and slice salmon…..top on toast and you will feel as new again! apart from the drunkard writing the recipe is real, this is how i smoke salmon at work every 2 days (except for tasting zhe whiskey) Enjoy
Beef Steak Tomato with Grey Shrimps
Beef Tomato with Grey Shrimps
Serving Size: 4
Ingredients:
- Beef Steak Tomatoes 4 pieces
- Dutch Grey Shrimps 400 grams
- European Style Cocktail sauce 100 grams
- 4 sprigs of Chervil
- Lettuce to Garnish
Intsructions:
Bring a Large pot of Water to the boil, meanwhile cross with a Knife the bottom of the Tomato, and dunk in the boiling water for 8 seconds. Dunk in Ice water to cool immediately.
Peel the skin of the Tomatoes and discard, dry the tomatoes on paper towels, and cut the top off whilst leaving the green intact. Remove seeds from the Tomato and inner Flesh, Chop Flesh and return to Tomato.
Mix Grey Shrimps with the Cocktail Sauce.
Fill Tomatoes with Shrimp Mix until full. Garnish with Chervil, and Lettuce Leaves on the side.
Place cap against Tomatoes and a festive but simple Lunch is born.
Enjoy
Oh and don’t forget the Sauvignon Blanc
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