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Smoky Bloody Mary with Celery Heart & Smoked Bacon

A new take on a classic, adding bacon and a hint of smokiness.
  • By Breville
  • 2100 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/smoky_bloody_mary.jpg
Ready Time
25 mins
Preparation
5 mins
Cooking
20 mins
Serves   2
ready_time
25 mins
Ready Time
5 mins
Preparation
20 mins
Cooking
  2
Serves
server

Ingredients

Smoked bacon

  • 2 slices streaky bacon
  • Pinch of hickory wood chips

Smoky Bloody Mary

  • 1 cup (250ml) thick tomato juice
  • ½ cup (125ml) vodka
  • 1 tablespoon lemon juice
  • ¼ teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon celery salt
  • ½ cup ice cubes
  • Celery heart and smoked bacon, to serve
  • Black pepper, to serve
  • Pinch of apple wood chips

Method

  1. Preheat oven to 180°C/160°C fan-forced/ Gas 4.
  2. Place bacon on a wire rack inside a roasting tray.
  3. Cook bacon for 10–15 minutes or until brown and crisp.
  4. Cool for 5 minutes on the rack then place into a container lined with baking paper.
  5. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the bacon. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the container is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
  6. For the Smoky Bloody Mary, combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire sauce and celery salt in a cocktail shaker with ice.
  7. Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and cover. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke. Remove hose and cover with the lid. Vigorously shake cocktail for 10 seconds.
  8. Pour into glasses and serve with black pepper, celery heart and smoked bacon.

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Guest Sunday, 20 January 2019
 
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