smoked
0 dishes.
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Nangai Nut
Rich oily canarium kernel cracked from a hard shell; eaten raw or smoked. Ready in 20 minutes prep and 20…
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Norwegian smoked salmon
Cold-smoked salmon sliced thin onto scrambled eggs or bread. A charcuterie & cured recipe from Norway.
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Oštiepok
Carved smoked sheep-milk cheese from shepherd huts. A cheese & dairy recipe from Slovakia.
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Oscypek
Smoked ewe’s cheese from the Tatras, grilled with cranberry. A cheese & dairy recipe from Poland.
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Parenica
Steamed sheep’s cheese rolled into a smoked spiral, pulled apart in strips. Ready in 1 hour prep and 40 min…
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Pastramă de oaie
Salted, spiced and smoked mutton, grilled and eaten with mămăligă. A charcuterie & cured recipe from Romania.
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Peixe fumado
Fish smoked over wood, the backbone of calulu and everyday sauces. A charcuterie & cured recipe from São Tomé and…
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Pescado ahumado
Fish smoked hard over wood and broken into peanut and palm sauces. A charcuterie & cured recipe from Equatorial Guinea.
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Poisson fumé
Ubangi river fish split and smoked black, crumbled into every sauce. A charcuterie & cured recipe from Central African Republic.
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Porc-épic
Brush-tailed porcupine smoked then stewed in bush-mango or palm sauce. Ready in 1 hour prep and 2 hours cooking. 6…