Following the success of Bangers to Bacon Jeremy Schmid takes it a step further with Smoked and demonstrates the wide scope of this age-old art of preserving food.
The enticing aroma of wood smoke is hard to beat but you don't necessarily have to cook outdoors to create that sweet salty smoked flavour. Smoking units can be created for the stove-top, in a barbecue, or in a cabinet outside. Jeremy describes the difference between hot and cold smoking, explains wood fuels and spices to blend and balance the right level of smoky flavours and uses step-by-step photos to show the process.
Individual sections on meat, fish and seafood, fruit and vegetables, dairy, eggs and nuts begin with technique and lead on to showcase delicious recipes Jeremy has developed using smoked foods. Make your own mouth-watering pastrami, or try Smoked Snapper Pie, Beer-crusted bread with Smoked Butter and Roast Apricots with Smoked Mascarpone for dessert.
SAMPLE RECIPE
Smoked Kahawai Fish Cakes with Salsa (pictured)
Ingredients
500g smoked, deboned and skinned Kahawai
400g Agria potatoes, peeled and chopped
½ teaspoon salt
2 tablespoons crème fraîche
½ teaspoon sweet smoked paprika
½ teaspoon lemon zest
1 egg
1 tablespoon chopped parsley
1 spring onion, finely sliced
salt and pepper to taste
oil for frying
Salsa
3 large tomatoes, deseeded and diced
½ small red onion, finely diced
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons chopped coriander
salt and pepper to taste
Method
These little beauties make an easy and tasty starter. I even like to serve them
with poached eggs and hollandaise for brunch – an enjoyable breakfast
that’s a little different from your normal bacon and eggs!
For the Kahawai
You can use either the fast or slow method of smoking. I like to use a half and
half blend of manuka and apple wood for the smoke. You will need enough wood or
wood pellets for a 45-minute to 1-hour smoke or until the fish reaches an
internal temperature of 60ºC.
For the Fishcakes
Place the potatoes in a medium saucepan, cover with water, add the salt and
bring to the boil. Cook until soft. Use a small knife to pierce a potato: if
cooked the potato should give no resistance.
Drain well, place into a large bowl and crush the potatoes well with a fork. Then add the remaining ingredients, including the fish, season well with salt and pepper, and gently mix together. Form the mixture into 10–12 cakes weighing 70–80 grams each. Place in the fridge to firm for 30 minutes. Add a little oil to a large frying pan over a medium heat, then fry the smoked fish cakes until golden brown on each side.
For the Salsa
Place all ingredients into a bowl and mix lightly, seasoning well with salt and
pepper. Serve at room temperature. Serve the fishcakes warm with salsa or enjoy
with poached eggs for breakfast.
Author Biography
Jeremy Schmid has worked as a chef in New Zealand and in Europe, and did a postgraduate study course at the prestigious Culinary Institute of America in Napa Valley. He has developed an individual style incorporating a special interest in preparing cured meats and seafood. Having sold his successful 215 Dominion Road bistro, he is now chef at The Officer's Mess at Fort Takapuna in Auckland. His first book Bangers to Bacon was placed third in the Gourmand World Cookbook Awards in 2012. Smoked is his second book. Devin Hart is a highly creative freelance photographer with considerable experience working with images of food. His work appears in a number of books and food magazines and this is his second collaboration with Jeremy Schmid and fourth with New Holland Publishers. Devin also photographs on commission, extensively for Getty Images. He lives in Auckland.