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Lapsang, a black tea from China, may taste strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.
- 3 tablespoons (about 6 tea bags) plus ½ teaspoon lapsang tea
- 1¼ pounds center-cut skinless, boneless salmon fillet
- 6 tablespoons olive oil, divided
- 2 cups sugar snap peas (about 8 ounces), trimmed, thinly sliced on a bias
- 1 ½-inch piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 2 tablespoons Champagne or white wine vinegar
- Freshly ground black pepper
- 1 cup pea shoots (tendrils) or trimmed watercress
- 1 small watermelon radish, thinly sliced on a mandoline
Combine 3 Tbsp. tea and 1¼ cups boiling water in a small bowl. Let steep 3 minutes; strain through a fine-mesh sieve into another small bowl, discarding solids. Combine tea and salmon in a large resealable plastic bag. Chill at least 2 hours or preferably overnight.
Preheat oven to 300°. Remove salmon from marinade and pat dry. Transfer salmon to a parchment-lined rimmed baking sheet; season with salt. Pour 3 Tbsp. oil over salmon and sprinkle with remaining ½ tsp. tea. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 20–30 minutes for medium-rare.
Meanwhile, bring a small pot of heavily salted water a boil. Add sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice bath; drain and pat dry.
Mix ginger, garlic, and vinegar in a large bowl. Season with salt and a generous amount of pepper; let sit 5 minutes before whisking in remaining 3 Tbsp. oil. Add snap peas, pea shoots, mint, and radish; toss until coated. Taste and adjust seasoning.
Transfer salmon to a platter, breaking into large pieces, then scatter salad over.
Sachi, A Completely New Kind of Asian Bistro Is Easy On The Eyes, Delicious on the Tongue and Wow What Service
Sachi is located at 713 Second Avenue at 38 th Street, 212-297-1883, www.sachinyc.com and is open seven days a week, Mon-Fri, 12-3pm (lunch), 5-11:30pm (dinner), Sat, 12-11:30pm and Sun 12-11pm. Takeout, delivery and weekend traditional dim sum brunch with pushcarts are coming soon. Sachi is available for private parties and special events. For more information, contact David Chan.
From the Creative Minds of Chefs Pichet Ong and Andy Yang
Sachi is a completely new kind of Asian bistro, offering fun and inventive interpretations of authentic Asian cuisine with a menu created by Pichet Ong, a multiple James Beard Award nominee and culinary consultant specializing in menu development, and Andy Yang, creator of Rhong-Tiam, the first Thai restaurant in the U.S. to receive a Michelin star. Sachi’s menu features familiar street food and classic dishes that have been elevated with the finest ingredients and re-imagined with personal twists that surprise, ranging from dim sum to noodles, Grade-A sushi and sashimi, to entrees with influences and inspirations from China, Japan, Korea, Vietnam, Thailand and Singapore—all designed to be shared.
Inspired by the Southeast Asian cooking they grew up on and their travels around the world, Yang and Ong bring us healthy, inspired versions of authentic Asian foods, using high heat and little oil. Yang, known for his spicy, multi-layered Thai food, comes up with an idea for a dish, and then Ong twists it around, adding unusual accents or a surprising dipping sauce, always ensuring that it all works together. The result is power food—clean and light—that gives you energy and nourishment, but is always delicious and deeply satisfying, accessible and affordable.
Management powerhouse David Chan of the Amber Group, who has opened 15 successful restaurants, heads the team as General Manager. Thoroughly knowledgeable about all aspects of food, beverage, and service, his greatest strength is building strong teams and empowering them through leadership, example, and inspiring service and hospitality. One of the strengths of this team is that many of the members have worked well and closely together in the past.
To design the interior, Chan brought in Phakkapol Pasuthip, a trained architect and interior designer from Thailand, who also designed Yang’s Rhong-Tiam. Using existing elements from the restaurant that formerly occupied the space, he completely reimagined it. Reflecting the logo of the restaurant, the design embodies the number 8, a symbol of good luck. From the front of the restaurant, the eye is drawn from the miniature Tibetan twin pixiu statues at the entrance to the life-size twin forms (also symbols of good luck) set against the stone waterfall wall in back, creating a sense of perspective. Strong vertical lines in dark-stained pine wood panels extend across the space, producing a clean, sophisticated and calming atmosphere, while also dividing the space to create a sense of intimacy for each group of diners, seated on red banquettes. The zinc-topped bar with a golden patina, is lined with green-beige stone.
Guests will be familiar with each dish by name, but pleasantly “wowed” by how it tastes. For an example from the dim sum menu: shrimp toast, a far cry from the pallid pu-pu platter, is firmly packed with delicious, flavorful sweet fresh shrimp and crunchy water chestnuts. Char Siu Duck Buns give stiff competition to even the best steamed pork bun. Filled with duck meat, they are delicately seasoned with lightly sweet barbecue marmalade and shallots. Stuffed eggplant, served piping hot and crispy on the outside, filled with pork, shrimp, mushrooms and scallions, is tender on the inside. (All dim sum are served with a choice of three sauces, sophisticated flavor-packed, super fresh versions of the familiar—suca, soy vinaigrette rau ram Vietnamese coriander-ginger scallion oil and gochujang sambal, an Asian sweet-hot sauce.)
Inventive starters borrow from different cultures: Eel tacos turn the familiar eel avocado roll on its side, filling a soft taco wrapper with barbecued eel, cucumber, sesame and soy barbecue sauce. Uni Chawanmushi is a beautiful rendition of delicate silky egg custard, served warm and embedded with sea urchin, crab and mushroom. While Teriyaki Octopus changes your perception of both teriyaki and octopus, with tender tentacles flavored with orange and kaffir lime, accompanied by spiced sweet potatoes. Even simple Tomato Egg Drop Soup is transformed: the tomatoes are slow-roasted, the base broth is made from organic chicken bones for much more intense flavors.
Meat and fish entrees shake up your taste buds. A classic Vietnamese beef stir-fry, Bo Luc Lac, is prepared with the classic sauce but substitutes the finest rib eye and blistered shishito peppers. Lemongrass Poussin is brined, slow-cooked with circulated air in the combi oven for evenly cooked juicy meat, and finished with a blast of heat to make the skin crisp, and served with Asian greens and black rice. And the Lobster Roll is an Asian-influenced reinvention of the classic American, with miso brown butter, crispy bacon and yucca fries.
Noodle and rice dishes are mind-blowing in both their simplicity and in the amazing flavor profiles: Chicken Lo Mein is prepared with house-made hand-pulled noodles, high quality soy sauce and house made tofu Dan Dan Duck Ramen is prepared with a spicy duck ragu, Sichuan peppercorn, tofu and duck crackling over toothsome noodles and Oink Oink Oink Fried Rice has the flavor of wok hay (the breath of the wok) infusing the rice and the three kinds of pork—pork belly, Chinese sausage, and bacon.
Entrée stars include SHAKING BEEF, Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper and BRAISED SHORT RIB MASSAMAN CURRY, with Coconut, peanut, toasted brioche (the real star of the dish).
Creative sushi and sashimi rounds out the menu with inventive sushi rolls such as breakfast futomaki, inspired by a New York favorite (bagels and lox) with salmon, tamagoyaki, cream cheese and red onion in a soy paper wrapper scallop and crisp bacon rolled together with pineapple and vanilla caramel and eel and buffalo mozzarella with radish greens and heirloom tomatoes. But you’ll also find classic sushi and sashimi by the piece or by the platter.
The desserts are all Pichet Ong with wonderful Asian accents. Notably famous for his desserts at Spice Market, Rick Moonen’s RM and Jean Georges, named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a “Pastry Provocateur” by Food & Wine, Ong has come up with completely original creations for Sachi. They include: caramelized ginger custard with brown sugar, orange and graham cracker sesame and milk chocolate ice box cake and yuzu meringue pie with condensed milk and coconut cookie crumbs.
Sachi’s cocktails are designed by veteran mixologist Jason Walsh, alum of several of New York City’s most acclaimed bars and restaurants including Monkey Bar, Bistro La Promenade, Bouley and Bea, who has been published in several leading publications, including the Wall Street Journal. Walsh has developed a unique cocktail list with a culinary perspective to match that of Sachi: Cocktails represent twists on classics, which will be recognizable but designed with a slightly new dimension. Specialty cocktails include Gun Powder Bramble, smoky with
Lapsang souchong tea-infused bourbon, blackberry liqueur, fresh pressed lemon juice, served over crushed ice, and the Mehkong Martinez, complex with Thai sugar cane rum, Noilly Prat sweet vermouth, Luxardo Maraschino liqueur, Regan’s orange bitters, served up, and The Jade Lantern, bright green and bracing with vodka, Matcha green tea, lemon juice and mint leaves, shaken and served over ice.
The wine list focuses on wines that pair well with Asian flavors, sparkling wines such as Prosecco and Cloud Chaser rosé, as well as several other options by the glass: whites such as Marlborough Estate Reserve Sauvignon Blanc and Urban Nik Weis Riesling, and reds like J. Lohr’s Falcon Perch Pinot Noir and Firestone’s Merlot, as well as a selection of bottles. There’s also a selection of sakes such as Osakaya Chobei Daiginjo, and Ozeki Nigori Junmai, plum wine and beers on draft such as Sapporo, Angry Orchard Cider, Southampton Double White, as well as a selection of Asian, domestic and European bottled beers.
Service is outstanding: knowledgeable, attentive and caring. And Here is the place to enjoy creative cocktails. They are what most are not: delicious and potent.
Burnt coconut oil
The phrase “flavored oils” might conjure images of Italian-ish garlic and herb oils, chile oils to dress Sichuan dishes or maybe supermarket truffle oils. But there’s some new players on the scene that are changing the concept: deep green pine oils and dill oils, intense and dimensional rose oils, oils flavored with not-previously considered-edible things such as aromatic woods, onion ash or hay. In the kitchens of creative restaurants around the world, infused oils let cooks add a precise dose of concentrated, blendable flavor to any dish. Think of them as a customizable, flavor-capture-and-delivery technique — or maybe cocktail bitters for food.
At Ink on Melrose Avenue in Los Angeles, chef Michael Voltaggio uses several oils he makes in-house, including a black-olive olive oil — olive oil blended and infused with kalamata olives — and black garlic oil. A favorite, the burnt coconut oil currently adorning a dish of big eye tuna, was a happy accident — a forgotten sheet tray of toasting coconut burnt to a crisp in the oven had an intriguing aroma but a gritty and ashy texture. A quick trip in the blender with good olive oil transformed it into a nutty, sweet and pleasantly charred-tasting product. And when combined with coconut milk in an acidic fish-sauce dressing, the result was a layered, complex coconut flavor.
At the Catbird Seat in Nashville, chef Ryan Poli briefly loses count listing the flavored oils he produces in-house. There are seven — mushroom, pine, shrimp, chile, charred spring onion, roasted kelp and lemon verbena.
Using essential oils — produced by steam-distilling ingredients to collect their aromatic components in an extremely concentrated form — is one option. Another is DIY, which allows for a greater degree of customization and use of ingredients that are either inedible or that might otherwise end up in the compost. Poli’s pine oil allows the chef to use the flavor of fresh pine trees in his cooking. Voltaggio’s burnt coconut oil transforms a mistake into a bonus addition to his culinary arsenal.
And unlike some modern restaurant tricks, like rotovapping or centrifuging, this one is easy (and inexpensive) to pull off at home.
A little chemistry is useful here. The simple phenomenon that oil and water don’t mix — that matter prefers the company of other matter that is similar on a molecular level to itself — is what enables the flavor concentration that makes such oils so versatile. Much of flavor comes from aroma — that is, most of what you taste when you eat something is actually the result of your sense of smell — and aroma molecules tend to be nonpolar, like fat and oil, instead of polar, like water. So, flavor molecules will happily take up residence in nonpolar materials like oils and fats, a process called extraction — or sometimes infusion or tincturing.
Think of what happens when you leave butter in your fridge for too long — it picks up the aromas of other foods nearby, and rarely in a good way. As is their wont, aroma compounds in flavorful ingredients circulate in the air. When they encounter butter, their mutual chemical similarity acts like a sponge, like (butterfat) dissolves like (aroma molecules), unintentionally flavoring it.
Intentional aromatic extractions are almost as easy to produce. While you could stick a flavorful ingredient like coriander seeds next to butter and let it gradually sponge up the nonpolar flavor molecules, you can get much faster results by blitzing those coriander seeds with double their weight in oil in a blender, and letting the mixture marinate at room temperature for 24 hours. Strain through a coffee filter or triple-layered cheesecloth, and you have an oil that will keep in the refrigerator for a few weeks, a few months in the freezer.
This basic recipe is more like an improvisational tool. You can swap out coriander seeds, say, for an equal weight of hojicha tea or lemon verbena — just play with whatever flavors suit your tastes.
Speaking of taste: Bitter-, sour-, salty-, sweet- and umami-tasting molecules are polar and extract poorly into oils and fats, so coffee bean or Lapsang souchong oils have softer, less bitter and more aromatic qualities than their corresponding water extracts (i.e. coffee and tea). Capsaicin, the molecular culprit behind chile heat, on the other hand, is extremely oil soluble, as fans of Sichuan cuisine can attest.
Oils can also be used to preserve the flavors of the season well past their best-use date. When I worked at René Redzepi’s restaurant Noma in Copenhagen, we made tubs of oils flavored with blink-and-you’ll-miss-the-season Nordic pine, dill, seaweeds and flowers. Harvest-time gluts of green herbs such as dill, basil or tarragon (blanched and shocked before blending) are particularly well-suited for the process. So are flavorful scraps (shrimp shells, wild mushroom trim), as well as flowers (roses, lavender, geranium) and spices (coriander, cardamom, lime leaf, rosemary) and blends (ras el hanout or shichimi togarashi).
How to operate these new flavor-power tools? Use as you might a very peppery olive or chile oil — try drizzling them over root vegetables, on poached chicken or fish, avocado toast, even ice cream. Dribble liberally into dressings, stews, soups, cocktails. Fold into popcorn or your favorite grain bowl. Or go highbrow and dress a grilled Santa Barbara prawn with charred spring-onion-top oil. You’re a far cry from cheap white truffle oil, you sophisticated home cook.
Johnson was the resident scientist at Noma in Copenhagen and is now a researcher at the MIT Media Lab in Cambridge, Mass. She holds a PhD in flavor chemistry.
Today’s Special edited by Emily Takoudes
What’s the USP? Twenty of the world’s leading chefs choose 100 emerging chefs to create a survey of ‘the most exciting rising stars paving the future of the (restaurant) industry’. Each chef gets a short profile and has contributed several recipes.
Who’s the author? The book has no attributed author but it has been edited by Emily Takoudes, Executive Commissioning Editor of Food & Drink at Phaidon Press.
Is it good bedtime reading? The 100 short chef profiles that accompany the emerging chef’s recipes make the book ideal for browsing through. In addition, there are brief biographies for the ‘leading chefs’ and each of the emerging chefs also get a biog in addition to their profile. There is also a one page introduction from Takoudes.
Will I have trouble finding ingredients? Quite possibly, unless you know a good place to to get blackthroat seaperch (skewered and grilled by chef Izumi Kimura of Sushijin in Japan) Australian pepperberries (served with roasted oysters and sake butter by Mat Lindsay of Ester and Poly restaurants in Sydney), or deer heart (served with trout roe mayo, smoked oyster mushrooms and pine vinegar by Jakob Pintar of Tabar in Ljubljana, Slovenia).
What’s the faff factor? There is no doubt whatsoever that these are restaurant recipes and as such you just have to accept the faff. There are some simpler recipes, for example Yuval Leshem of Hasalon in New York’s Maitake Entrecote Steak is made with just a maitake mushroom, olive oil and seasoning and is served with a sauce made with chicken stock, garlic and butter, and Danielle Alvarez of Fred’s in Sydney’s chilled beet and tomato soup with wild fennel and crème fraîche is pretty straightforward, but otherwise mainly expect multi-element dishes that often require lots of ingredients and time.
How often will I cook from the book? Depends how often you fancy ‘Coffee, Caviar, Lapsang’ for pudding I suppose. I’m being sarcastic. Not every dish is as recherché as that and you may well cook Neil Borthwick of The French House in London’s lamb navarin or pumpkin, beet, bitter leaf and pickled walnut salad quite regularly. But unless you are a professional chef, it’s probably best to treat the book as an interesting read that will introduce you to chefs and restaurants you may never have heard about before rather than an everyday cookbook.
Killer recipes? Broccolini and passionfruit bearnaise celeriac pasta chicken liver terrine pizza bianca al formaggi potato croissant octopus, salt-baked avocado, black garlic hazelnut praline eclair chocolate mousse.
What will I love? This is a truly global and diverse selection that includes chefs working in Brazil, India, Hong Kong, Thailand, Nigeria, Slovenia, Peru, China, Rwanda, Venezuela and Israel as well as North America, Mexico, Australia, New Zealand, Japan, the UK and mainland Europe. At over 400 pages, there are more than 300 recipes to provide professional chefs and keen amateurs with plenty of inspiration.
What won’t I like? Apart from their biographies and a one line quote for each of their chosen chefs, the leading chefs are oddly absent from the book. Each of the chef profiles has not been written by the leading chefs who chose them but by a team of writers. Although expertly done, the profiles of the emerging chefs are rather anonymous and include no comments or direct quotes from either the chef in question or from the leading chef that chose them. If the profiles have been pieced together from anything other than CVs, information from the restaurant’s website and trawling the internet for reviews and interviews, then it is not clear from reading them. They are informative and you will learn a lot, but they lack the personal touch.
Unless you are a hospitality professional or a very serious restaurant nerd, many of the leading chef’s names may be unfamiliar to you. Ottolenghi is probably the most famous name involved, followed by New York based Michelin star chef Daniel Boulud. If you are a fan of the TV series Top Chef, you will recognise Hugh Acheson and Washington-based José Andrés’ tireless work with his World Central Kitchen non-profit organisation that’s devoted to providing meals in the wake of natural disasters has raised his profile above his standing as an innovative Michelin starred chef. But there’s no Gordon Ramsay or Jamie Oliver, or even Thomas Keller, which may limit the book’s appeal.
However, it is perhaps irrelevant who the leading chefs actually are as, between them, they have picked a very interesting group of ’emerging’ chefs, some of which have been mentioned above. Exactly how ’emerging’ those chefs actually are is somewhat up for debate as many are very well established including Neil Borthwick in London, Michelin star holder Tomos Parry (also in London), Evan Funke in California (who has had a very good feature-length documentary made about him), Josh Niland in Australia who has published his own acclaimed and influential cookbook and Jeremiah Stone and Fabian Von Hauseke Valtierra of New York who also already have their own cookbook.
Should I buy it? If you plan your travels around dining out, the book will provide hours of fun daydreaming about the destination for your first post-lockdown trip. In the meantime, you can discover some novel and innovative dishes to try out in your own kitchen while you wait for some sort of normality to be restored.
Suitable for: Confident home cooks/Professional Chefs
Cookbook Review Rating: Four stars
Chinese Fried Rice Recipe (Cooking and Spa) Resturant style
Chinese fried rice recipe in restaurant style..
Directions in Urdu:
-Boneless chicken ko small cubes me cut krlen ab isme,namak,lalmirch,haldi,garam masala powder,lemon juice dal k marinate krlen 30min tak..
-Ab ek bartan me oil shamil krke isme chicken fry kren or lehsun add kren..
-Ab isme sari sbziyan (gajar,band Gobi,hari pyaz,matar,shimla mirch shamil kren or fry kren hari pyaz end me add kren..
-Fry kren k baad isme namak,kali mirch,kuti hui Lal mirch,Lal mirch powder,soya sauce,chilli sauce,Sitka shamil kren or 10 min tk medium flame pe pakaen..
-Chawalo ko namak or sirka k sty boil krlen or pani nikal k sbziyu me shamil krden..
-Achy se mix kren or phir 5 min k pie pakaen..
-Alag se 2 Andy len or isme namak,kali mirch or zeera dal k phent len or fry krken..
-Cubes me cut krke rice me add krden..
-Dhak kr slow flame pe pakaen 5 min knlie..
-Chinese fried ric tyar hen..
Video taken from the channel: Cooking and Spa
Healthier veggie loaded butter chicken curry
A healthier butter chickem curry that has less fat and is packed with vegetables including roasted carrots and cauliflower.
1 small head of cauliflower or half a medium head, florets removed & cut into bite size
3 carrots, peeled and sliced
Olive oil, just a few light splashes
1 onion or 2 shallots finely chopped
2 tsp finely grated ginger
2 Tbs butter chicken curry spice blend (I used Cape Herb & Spices)
2 tins of chopped peeled tomatoes
a large handful of green beans (about 150gms), stalks cut off and cut into bite size pieces
4 skinless, boneless free-range chicken breasts (about 600gms), cut into bite-size pieces
½ cup full-fat yoghurt (or fat-free or Greek) plus extra to serve
200 gms baby spinach leaves
A squeeze of lemon juice (optional)
a handful of roughly chopped coriander/cilantro
Preheat the oven to 190C / 375F and spread the cauliflower florets and sliced carrot onto a baking sheet. Lightly coat with olive oil and season with salt & pepper. Bake for 30 – 35 minutes until cooked through and starting to brown around the edges.
In a large skillet with high sides or Dutch oven, heat about 2 tablespoons of olive oil and fry the onion until its softens and starts to brown, about 5 minutes.
Add the garlic, ginger and spices and fry for about a minute.
Add the 2 tins of tomatoes and season generously with salt. Cook this sauce for about 20 minutes until it starts to thicken.
Add the beans and chicken and cook for about 10 – 15 minutes and until it is cooked. I normally put a lid on for about half of this cooking time which keeps the moisture in the sauce.
By this stage, the cauliflower and carrots will have come out of the oven, so add this to the curry and stir through. Let this cook for a few minutes.
Add the yoghurt and stir through. Add a little extra if you want it creamier.
Add the spinach and start folding it into the curry. It needs a little help to get it to all fit and wilt into the sauce and putting the lid on help with this.
Finally, add a squeeze of lemon juice (this is entirely optional and not imperative) and a small handful of roughly chopped coriander. Serve with whatever accompaniment you want with another dollop of yoghurt and a sprig or two of coriander (if you like it as much as I do).
Did you make this recipe?
A few of my other healthier recipes that help make losing weight easier and delicious
Eating with Bob and Suzette
Before dinner I finally opened the book Susie and Dana sent to me titled Monet's Table. It was a revelation because it showed me a possible path to publication of this journal describing our meals.
It is a compilation of Claude Monet's journal entries of the meals he ate with pictures of his home and garden in Giverny in Normandy and a bit of history of his art and the house and his love of food with over 140 recipes for the dishes he ate edited and tested by Joel Rebuchon.
January 23, 2015 Lunch Azuma Dinner Roasted Chicken with tomato couscous and steamed string beans
January 24, 2015 Chicken Noodle Soup
After lunch I cubed the PPI bread in the fridge from Christmas and tossed it with Italian Seasoning and olive oil and Suzette toasted the croutons in the oven for 10 minutes.
Then later in the afternoon, Suzette made a Chicken noodle soup. First she chopped carrots, onion and celery and cooked them into a stock. Then she strained the vegetables out of the stock and heated the strained stock and added the rest of the PPI chicken breast from Thursday night’s dinner cubed, three carrots cubed and one onion, cubed celery picked from the garden and cooked that for a while and finally when we were ready to eat, she added and heated the soup with the PPI noodles from Thursday night’s dinner and some chopped parsley.
Suzette then toasted pieces of fresh baguette and heated them with slices of manchego cheese in the microwave oven to make cheese toast.
Welcome in my kitchen!
A question? A comment? I’d love to know!
Leave me a word in the comments or contact me at:
mykitchendiaries [at] gmail [dot] com.
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Secret Garden Club3 trout fillets, preferably from organic or wild fish
1 quantity of tea-smoking mixture as above
A 20cm pan with a steamer basket and a tight-fitting lid.
Cut a square of foil slightly larger than the diameter of your pan and line the bottom of the pan to form a kind of pouch or foil dish within it. Mix the sugar, rice and tea leaves together well and pour into the foil pouch, taking care not to spill over on to the pan surface itself.
Fit the steamer basket and set the pan on a high heat. You should start to see wisps of smoke within 10 minutes. Lay the trout fillets in the steamer basket, trying to keep them to a single layer as much as possible. Put the lid on the steamer basket, and turn the heat down slightly, so that you get a steady stream of smoke feeding into the basket holding the fillets.
Depending on the thickness of the fillets and how well done you like your fish, they will be cooked and ready in 10-20 minutes. Lift the lid cautiously after about seven minutes to see how they're getting on and check regularly after that.
Hot-smoking is usually done by heating up wood chips until they give off smoke, which comes into direct contact with the food. Because the environment is hot, the food cooks as well as being smoked.
Note, when smoking 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.
Smoked marinaded tofu
Put the quail's eggs in a pan, cover with cold water and bring steadily to the boil over a medium heat. Boil gently for 4 minutes - they will be cooked all the way through. Plunge the eggs into cold water to stop the cooking process, then store in the fridge until you're ready to smoke them.
The History of Smoked Salmon
Artisan smoked salmon producer John Ross Jr has become globally renowned for taking its time. Almost two centuries, to be precise.
With a respect for producing smoked salmon using centuries-old methods and a craft passed down from one generation to the next, the luxury food brand that has held the Royal Warrant for almost three decades is not about to start hurrying now.
John Ross Jr proudly sits overlooking Aberdeen Harbour, a port with a rich history and one that supported a fishing industry, which boomed with the introduction of the steam trawler in the 1880s.
However, it was little over two decades before then that John Ross Jr&rsquos namesake, John Ross, an Aberdeen chemist, had established a reputation for creating Finnan Haddie - a smoked haddock using a special smoking technique.
As fate would have it, when John Ross Jr was founded by the Leigh family and built around traditional brick kilns dating back to 1857, it was John Ross&rsquos ancestor, Jim Tait, who would join the smokehouse.
Quickly becoming master smoker and custodian of a production technique that had survived over a century, Tait&rsquos role was to preserve the tradition, techniques and art associated with producing smoked salmon based on the time-honoured methods used to create Finnan Haddie.
Now, almost two centuries later, John Ross Jr has become a global brand.
Producing smoked salmon for 36 countries around the world and that can be found in illustrious restaurants and hotels at home and abroad, John Ross Jr&rsquos success is down to a team of artisans that remain loyal to traditional production methods and a sales team led by Victoria Leigh-Pearson, the second generation of the Leigh family, who is now responsible for upholding its tradition and rich history.
&ldquoWe&rsquore extremely proud to be a Royal Warrant holder,&rdquo says Victoria.
&ldquoOur focus is on quality through and through and the Royal Warrant represents a great badge of honour and one that speaks volumes, regardless of where in the world our smoked salmon can be found.&rdquo
With a range that not only includes traditional smoked salmon but also speciality smoked salmon product including Whisky Smoked Salmon and Tea Smoked Salmon infused with Lapsang Souchong Tea, John Ross Jr is set to continue producing innovative flavours steeped in traditional smoking methods.
But after all these years and a recipe dating back almost two centuries, has smoked salmon started to lose its charm?
&ldquoNever!&rdquo exclaims Victoria. &ldquoParticularly when served with a cold glass of champagne. How could anybody possibly tire of that?&rdquo