From Kitchen To Bar: Three Ways With Hot Sauce

One Sauce, Three Positions

The sauce mixed into a filling is measured during preparation. With a separate accompaniment, we choose how deeply to dip a prawn with each bite. In a drink, the pepper is part of the liquid we sip. These recipes differ in that relationship as well as in their ingredients.

All three recipes use Biberify Orijinal. The quantities make small portions for two; a teaspoon means a 5 ml measuring spoon. Mix in half the listed sauce first and taste a small bite or sip that represents the complete preparation. Add the remainder to suit your preference. Note the amount of sauce you finally use so you can start with the same measure next time.

Keep the eggs, prawns and yoghurt accompaniment refrigerated at 4 °C or below until serving. Count preparation and serving time together: they should spend no more than two hours out of refrigeration, or one hour above 32 °C. If that limit is exceeded, discard the prepared food.

Radish Egg Filling With Biberify Orijinal

Small pieces of radish remain within the filling. Yoghurt loosens the mashed yolk; we keep the mustard modest so that it does not become a second dominant sharp note beside the fermented pepper.

• For two, making four egg halves: 2 large eggs; 15 g strained yoghurt; ½ teaspoon (2.5 ml) mustard; ½ teaspoon (2.5 ml) olive oil; 10 g trimmed red radish; 2 g chives; ¼ teaspoon (1.25 ml) Biberify Orijinal.

• Arrange the eggs in one layer in a small saucepan and cover with cold water by about 2.5 cm. Bring to a full boil, cover and remove from the heat. Leave large eggs in the water for 12 minutes. Both yolks and whites should be firm. Cool in ice water and peel.
• Dice the radish very finely and blot away surface moisture with clean kitchen paper. Halve the eggs lengthways. Mash the yolks with the yoghurt, mustard and oil using a fork.
• Mix half the measured amount of Biberify Orijinal thoroughly into the filling. Taste a little with a small piece of egg white before deciding on the remaining sauce. Fold in most of the radish and half the finely chopped chives.
• Spoon the filling into the four white halves. Finish with the reserved radish and chives. Serve straight away or cover and refrigerate until serving.

Putting some radish inside and some on top creates two encounters with the same crisp ingredient. Spooning the filling rather than piping it also leaves those small pieces intact.

Prawns With Tahini Yoghurt And Biberify Orijinal

Here Biberify Orijinal is mixed into tahini yoghurt, with the prawns alongside it. Using more yoghurt than tahini gives us a spoonable accompaniment, intended to make room for sesame while keeping the prawn’s own flavour in view.

• For two small portions: 120 g fully cooked, peeled and chilled prawns; 40 g strained yoghurt; 10 g tahini; ½ teaspoon (2.5 ml) lemon juice; 1–2 teaspoons (5–10 ml) cold drinking water; 40 g cucumber; ¼ teaspoon (1.25 ml) Biberify Orijinal.

• Keep the cooked prawns refrigerated during preparation. If starting with raw prawns, cook them thoroughly: the centre should reach at least 63 °C when checked with a food thermometer, with firm, opaque flesh. Transfer to a clean shallow container, cool promptly and refrigerate.
• Whisk the tahini with the yoghurt. Add the lemon juice and 5 ml water. Stir in half the measured amount of Biberify Orijinal, taste with a prawn and decide on the remaining sauce. If the accompaniment is too thick, add the second 5 ml water a little at a time.
• Cut the cucumber into fine ribbons and arrange beside the prawns. Put the pepper–tahini yoghurt in a separate bowl and serve cold.

Touch the first prawn lightly to the sauce, then take a little more with the second. The recipe stays the same; what changes is the proportion of prawn and accompaniment within the bite.

Tomato’s Second Brew

We bring tomato, lightly brewed smoked tea and tart apple into one glass. Keeping the tomato at three times the volume of tea is our way of using smoke without making it the drink’s only subject. Biberify Orijinal is mixed through all the liquids.

• For two small glasses: 150 ml plain tomato juice, chilled; 50 ml lightly brewed Lapsang Souchong tea, chilled; 30 ml freshly pressed, finely strained tart apple juice; 5 ml lemon juice; ¼ teaspoon (1.25 ml) Biberify Orijinal; 60 g ice in total.

• Steep 1 g Lapsang Souchong in 100 ml freshly boiled drinking water for 2 minutes, then strain. Measure the 50 ml needed for the drink and cool its container in an ice-water bath. This short infusion is intended to keep the tea light within the recipe.
• Wash the apple under running water before cutting it. Press and finely strain the juice, then measure 30 ml. Stir the tomato juice, tea, apple juice and lemon juice together in a small jug.
• Stir in half the measured amount of Biberify Orijinal and taste a sip before deciding on the rest. Divide the ice between two glasses, add the mixture and serve straight away. With all the measured sauce included, the liquid makes about 236 ml before ice.

If you would like less apple, replace 10 ml of its juice with the same volume of tomato juice next time. Changing one proportion keeps the comparison clear as you reconsider the place of tea and pepper.

• Pairing and perception at the table
• Sauce consistency and flow