Elderflower Smoked Griddled Halloumi – by Chef Eddie Shepherd
Heat a griddle pan to a medium high heat.
Slice the Halloumi into centimetre thick pieces. Cook the Halloumi for about a minute on each side (giving it a half turn while cooking each side to get a criss cross pattern if you like)
Once cooked set the Halloumi slices to one side to cool.
Trim the cooked Halloumi to even squares and place into a glass bowl.
Cover the bowl with cling film and smoke using the Polyscience Smoking Gun, loaded with dried elderflower, filling the covered bowl with smoke. Sit covered for around five minutes to allow the Halloumi to take on the flavour of the elderflower smoke.
Continue reading for the recipes of the Rhubarb Relish & Rhubarb Glass on Chef Eddie’s blog
At times, imparting smoke into dishes requires us to take a step or two back to revisit the entire concept. With this smoked ceviche, the smoked lime juice carries the flavor through the fish, not just around it. Reimagine any marinated dish and surprise your guests with every smoky bite.
Prep time: 20 minutes Cook time: 2-4 hours
1 lb (450g) fresh, skinless Snapper, Bass or Halibut, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, large dice
2 medium-large tomatoes, large dice
2 to 3 serrano chiles (may substitute 1-2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted Manzanillo olives
2 tablespoons extra-virgin olive oil (optional)
Kosher Salt, to taste
3 tablespoons fresh squeezed orange juice
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or popcorn, for serving
Cherry Wood Smoking Gun™ Wood Chips
While ceviche is cooked through a process of citric acid denaturation, we note:
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
In a high speed blender or covered container, smoke the lime juice with the PolyScience Smoking Gun™ for 5 minutes. Blend or whisk aggressively to incorporate smoke and lime juice.
In a medium glass or stainless steel bowl, combine the fish, smoked lime juice and onion. Cover the fish with enough juice that it floats freely. Cover and refrigerate for 2-4 hours. “Cooked” fish will be opaque and no longer looks raw throughout.
Gently drain in a colander.
In a large bowl, mix together the tomatoes, serrano chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
Garnish and serve with tostadas, tortilla chips or popcorn. It is traditional in many places to serve ceviche with popcorn.
Smoking cocktails can be done in a number of ways, but this is one of our quickest and most loved. The technique involves smoking the glass, instead of the cocktail ingredients. The smoke holds on to the glass for 30 minutes, so prepping several ahead is quick and easy. The end result is often a room full of surprised guests.
Step 1: Start with a clean glass. Invert the glass over the tip of the PolyScience Smoking Gun™.
Step 2: Turn on and light the PolyScience Smoking Gun™. Fill the glass with dense smoke and immediately set down on a surface, sealing the smoke inside.
Step 3: Let the glass sit for 5 minutes.
Step 4: Release the smoke and prepare your cocktail.
Step 5: Enjoy.
Cooking Time: 12-20 minutes
8 Large Diver Scallops – dry packed, 10/30 U/8-U/10
2T Shallots, chopped
3-4 Sprigs of Fresh Thyme
Zest of ½ Lemon
Kosher Salt and Fresh Cracked Black Pepper, to taste
Grape Seed Oil, for searing
Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 125°F / 52°C is found to be the best temperature.
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.
Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.
Once target temperature is reached, place scallops in circulating water bath.
Cook scallops to desired doneness for 12-20 minutes.
Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.
For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun™ by PolyScience.
Prep Time: 15 min
Cook Time: 10 min
Serving Size: 1/4 cup
3 Bacon Strips
3 Avocados, peeled and seeded
2 TBS Red Onion, diced
1/4 Cup Cilantro, fresh, chopped
1 Garlic Clove, crushed and minced
1 Serrano Chile, seeded and diced
1 TBS Lime Juice
1/8 Tsp Paprika
1/8 Tsp Black Sea Salt
Heat a non-stick skillet over medium-high heat and add bacon strips.
Cook bacon until crisp, about 3 minutes. Turn over and cook other side, about 2 minutes.
When completely cooked, remove from heat and place bacon strips on a folded paper towel to drain.
While bacon cools, dice avocado into 1/2 inch cubes.
Crumble cooked bacon strips. Place avocado and bacon in a large mixing bowl along with red onion, cilantro, garlic clove, serrano chile, lime juice, paprika and black sea salt.
Cover bowl with a lid or plastic wrap and place tube of the PolyScience Smoking Gun™ under the plastic and into the bowl.
Turn on the PolyScience Smoking Gun™and light the wood chips.
When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.
Let smoke sit for 5 minutes and then remove the cover.
Coarsely mash the ingredients together and serve immediately.
Serve with tortilla chips or assorted vegetables.