Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Wood chips
Smoked salt and pepper
To smoke the cheese
Rhubarb chutney
Utensils
1 cedar barbecue board, soaked in water for 12 hrs.
How it's done
Wood chips
Place the wood chips, rosemary and wine in a bowl, leave to soak for approx. 30 mins.
Smoked salt and pepper
Place the fleur de sel, pepper and rosemary on a piece of foil, gently gather the edges.
To smoke the cheese
Charcoal grill: Drain the wood chips and rosemary, place directly on the embers. Place the mozzarella in a grill tray, place the spices alongside. Place the remainder of the cheese on the grilling plank. Cover and grill indirectly over/on a low heat (approx. 150 °C for approx. 20 mins., allow to cool slightly.
Rhubarb chutney
Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the chilli, sugar, salt, water and vinegar, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the mozzarella.
| Tip: | Use feta instead of mozzarella. |
|---|---|
| Note: | - Spread the embers and wood chips over one half of the grill so that the cheese can be grilled indirectly. - If you are using a gas grill, the wood chips should not be soaked in liquid. Place the chips in a piece of foil on the grill and heat up. The temperature and cooking time remain the same. - The smoking process creates a lot of smoke so it's best to inform your neighbours in advance. |
| Serve with: | Toast |
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