Five favourite ways with Oak Smoked Water
Brilliant for the more adventurous cook looking for something different. Our Oak Smoked Water is loved by chefs, commercial food producers and home cooks alike. 100% natural, made entirely from wood smoke and water. Our skilled team makes the product by hand in our smokers on-site at Halen Môn in Wales, using sustainable woodchip.
Try a few drops for a savoury depth, or be more generous for an overtly smoky flavour. These are a few of our favourite ways with Oak Smoked Water, as a umami-rich replacement for the moorish taste of bacon or to bring depth to our home made houmous.
The ultimate veggie carbonara
Smoked water is a wonderful way to add an umami depth to vegetarian meals and recipes.
Creamy carbonara traditionally uses guanciale (cured pork) or bacon, but this vegetarian version uses our Smoked Water to a deeply rich and umami effect. The luscious sauce is made by beating raw egg yolks into hot pasta, which can sometimes lead to an unpleasantly curdled sauce, but this method avoids that by whisking the hot pasta cooking water into the egg yolks first to create a deliciously silky emulsified sauce.
Oak smoked hummus
Oak smoked water lends itself to all sorts of dips and condiments without any need of a smokery.
Oak smoked water lends this hummus a rich smokiness.
Smoky tofu club sandwich
Oak Smoked Water is stirred through mayonnaise as well as to marinate the tofu. We promise you that you’ll crave the smoky mayonnaise with everything once you’ve tasted it.
Salting aubergines may feel like an extra, unnecessary step, but in this instance, the breaded slices cook quickly so it’s important that they’re tender before they come into contact with the heat. The magic of salt achieves this by drawing out excess liquid from the flesh, turning them creamy and succulent as they cook.
Our Smoked Water is in both the marinade for the tofu, as well as the mayonnaise in this club, and it’s all the better for it
Smoky negroni
Hamish, part of the family who run Halen Môn, is well-known amongst his friends for making a killer Negroni. His secret is twofold: using Jin Môr and a few drops of our Oak Smoked Water.
This play on a classic cocktail, said to have been created first in Florence, when a count tweaked his usual Americano (campari, sweet red vermouth and soda) by swapping the soda for gin, is famous for its bitter strength and deliciousness.
Smoky tomato + mayonnaise sandwiches
Keeping things simple with good quality, seasonal ingedients. Just add good bread.
There’s a triple hit of smokiness in these sandwiches with our Smoky Dijon Mustard, Smoked Water and Pure Sea Salt Smoked Over Oak. The campfire effect has a totally transformative effect on the juicy, fresh tomatoes – almost making them taste “cooked” without losing any of their brightness.
