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Hot Smoked Duck Breast with Plum Chutney
The combination of duck and fruit is well known, with canard à l’orange as the most famous rendition. I got the idea to combine duck with a spiced plum chutney from Jamie Oliver and have been making...
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Hot-smoked Salmon
A stovetop smoker is a great tool to have. It allows you to turn a piece of salmon fillet into wonderful hot-smoked salmon in only 20 minutes without any effort or skill. This is one of the course I...
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Hot Smoked Grey Mullet with Steamed Wild Asparagus
Yesterday’s dinner featured two unusual ingredients: grey mullet and wild asparagus. I served them as simple as possible, dressed only with extra virgin olive oil, freshly squeezed lemon juice, sea...
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Hot-Smoked Halibut with Guacamole
Although I’m usually more into authentic traditional dishes, lately I’ve been doing a lot of fusion. Sometimes it works surprisingly well, like this hot-smoked halibut with guacamole. The flavors and...
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Smoked Eggplant Ravioli in Broth
This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to...
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Celeriac Three Ways with Smoked Eel Ravioli
Celeriac and smoked eel work very well together, and I’ve posted recipes using them before. This time, I added hazelnuts to the mix and created a restaurant style appetizer. The celeriac is prepared in...
View ArticlePulled Lamb Sous-Vide
Pulled pork is fantastic when prepared sous-vide. It is not only delicious, but also so easy and foolproof. But what to do when you guests coming over that do not eat pork? Make pulled lamb instead!...
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