Author: Stone Bake Oven

It’s coming to the end of summer Stone Bakers- although we’re still holding out hope for an Indian summer. We’ve put together the ultimate wood fired dinner party menu for you to cook for your guests before the summer evenings start to draw in.

Starter- Wood Fired Mini Pizzas
A dinner party menu just isn’t complete without featuring wood fired pizza somewhere! Instead of making it the main event, we’ve got some mini pizzas for you instead. These are perfect to get your pizza fix without doing it!

You’ll Need

• Pizza dough (Check out our recipe here, you will need approximately half of this quantity)
• 6tbsp tomato pizza sauce (Check out our recipe here)
• 300g mushrooms, sliced
• 240g cherry tomatoes, sliced
• 150g mozzarella
• Fresh basil leaves
• Chilli flakes

Method
Firstly, fire up your wood fired oven to its optimum temperature and then maintain the temperature at around 400-450°C.

Next, roll out your dough into six equal discs and arrange on your wooden pizza peel. Spread each disc with the pizza sauce and sprinkle with chilli flakes.

Then, top with mozzarella, mushrooms and tomatoes. Place into your wood fired oven for around a minute, keeping a close eye on them as they’ll cook quickly!

Once you’re happy with the crispiness of your pizzas, take them out of the oven, scatter with your basil leaves and let your guests tuck in.

Main Meal- Wood Fired Italian Wrapped Cod
This summery wood fired cod, Parma ham, olives and tomato recipe is bound to be a hit with your guests. It brings all the essential Italian flavours to your wood fired dinner party.

You’ll Need

• 1 red onion, cut in wedges
• 750g cherry tomatoes
• 6 cod loin pieces
• 6 pieces of Parma ham
• 18 green olives
• Handful of basil, chopped
• Olive oil
• Salt & pepper

Method
Now that you’ve cooked your mini pizzas, allow your oven to cool to around 200-220°C.

Next, put your onions and tomatoes in a high heat roasting dish and season with salt and pepper. Add 4tbsp of olive oil and toss the dish until all the ingredients are coated in the olive oil. Pop into your wood fired oven for 15 minutes.

While that’s in the oven, take each piece of cod and wrap with a slice of Parma ham. Now move your high heat dish out of your wood fired oven, add your olives and sit your cod pieces on top.

Then, pop the dish back into your wood fired oven for another 15 minutes until the cod is cooked through and the Parma ham is nice and crispy. During this time, boil some new potatoes to serve with your fish.

Allow your fish to cool slightly before serving with your new potatoes.

Dessert- Wood Fired Blueberry Gallette
Now it’s time for the ‘pièce de résistance’- dessert! Our wood fired blueberry galette recipe is perfect for a dinner party as you can prep it during the day and pop it into your wood fired oven to cook whilst you sit down and enjoy your main meal.

You’ll Need

• 210g plain flour, plus extra for dusting
• Pinch of salt
• 210g unsalted butter, chilled and cut into cubes, plus extra for greasing
• 85g caster sugar
• Finely grated zest of 1 lemon
• 1 egg yolk
• 70g ground almonds
• 1 medium egg
• 200g blueberries
• 1tbsp milk
• 1tbsp Demerara sugar

Method
Firstly you need to make your pastry. Put 200g of your flour and salt into a bowl. Then, rub in 140g of the butter with your fingertips until the mix resembles breadcrumbs. Stir in 25g of your caster sugar and your lemon zest.

Then, use a knife to quickly mix in the egg yolk and 1-2tbsp of iced cold water until you can bring the dough together with your hands. Knead on a lightly floured surface for a few minutes, wrap in cling film and chill for at least ten minutes.

Now you can start making the filling for your galette. Put the ground almonds and 10g of your flour into a food processor and whizz to combine. Then, add 70g of butter and 60g of caster sugar and give it another whizz. Crack your egg into the food processor and mix again until a smooth paste starts to form. Now transfer your mixture to a bowl and refrigerate until needed.

Before your guests arrive, roll out your pastry on a lightly floured surface to create a 30cm circle and transfer to a large, lightly greased baking sheet. Use the back of your spoon to spread your almond mixture onto the pastry, leaving a 5cm gap around the edge. Now you need to arrange the blueberries on top and bring the sides of the pastry to cover some of the filling. Brush the edges with milk and sprinkle over the Demerara sugar.

When you are ready to bake your galette, you will need to ensure your wood fired oven has cooled to 160-180°C.  Cook for 20-25 minutes until the blueberries are bursting and the pastry is golden.

Allow to cool ever so slightly and serve with a big scoop of vanilla ice cream. Yum!

So Stone Bakers, what are you waiting for? Invite all of your friends and family round and host your own wood fired dinner party- this menu is certainly a winner! Make sure you tag us in any photos from your wood fired dinner parties on our social media channels or email them to us at info@stoneovenco.co.uk.

If you want more information on our residential ovens, take a look at our product page.

Don’t forget to keep up to date with all the latest Stone Bake news by following us on our Instagram, Twitter, Facebook and Pinterest.

There’s nothing better than a joint of meat cooked in a wood fired oven and our recipe is certainly no exception. The sticky glaze that’s brushed on the joint gives it a lovely sweet flavour, which compliments the rich smokiness of the meat.

You’ll Need

• Joint of ham, around 500g
• 5tbsp balsamic vinegar
• 1tbsp honey
• 1tbsp Dijon mustard
• Salt & pepper

Method
First of all, fire up your wood fired oven to its optimum temperature and leave until it reaches around 160-180°C.

Next, you can make your glaze. In a bowl, add your honey, mustard and balsamic vinegar and mix to combine.

Then, rub your ham with a good amount of salt and pepper. Using a brush, coat your meat with your glaze and place in a frying pan over a high heat until the skin is caramelised.

Now it’s time to place your ham in your wood fired oven. Allow time to cook for around 35-40 minutes, making sure to brush the ham with the glaze every ten minutes or so. Your ham will be cooked when the core temperature reaches 68°C.

Once you are happy that you ham is fully cooked through, remove it from your wood fired oven and let it rest for 15 minutes before slicing. Serve with chips and a fried egg! Tasty!

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Our summer flapjack recipe is a great snack to bake in the leftover residual heat in your wood fired oven. The soft summer fruits and the oats make this treat sweet and crunchy- the perfect accompaniment with an afternoon cuppa!

You’ll Need

• 150g fresh blackcurrants
• 150g fresh blackberries
• 150g fresh raspberries
• 150g fresh strawberries
• 4tbsp golden syrup
• 250g unsalted butter
• 500g rolled oats
• 100g light brown muscovado sugar

Method
Firstly, fire up your wood fired oven until it reaches optimum temperature and allow to cool to a baking temperature of around 160-180°C.

Then, line a high heat baking tray with greaseproof paper. Hull the strawberries, blackberries and blackcurrants.

Next, put your fruit into a large saucepan and put over a low heat for around 5 minutes until the fruit is soft. Make sure you stir occasionally to prevent the fruit burning. Then, drain off the excess liquid and mash the fruit until it resembles a fruity jam.

Take another large pan and place in the butter, sugar and golden syrup and cook over a low heat until the butter has melted. Remove from heat and add in your oats.

Place half of the oat mixture into your baking tray and push down firmly to so it sticks together. Evenly, spread the fruit on top of the oat mixture. Then, add the remaining oats and push down firmly again.

Finally, place in your wood fired oven for 15-20 minutes or until the flapjacks are golden. Remove from your oven and allow to cool completely. Cut into squares and enjoy!

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These wood fired spicy chicken wings are a favourite at any outdoor summer dinner party- but be warned they can be a bit messy. Napkins at the ready!

You’ll Need

• 2tbsp olive oil
• 1tbsp paprika
• 3 garlic cloves
• 3tbsp cider vinegar
• 2tsp celery salt
• 1tbsp Worcestershire sauce
• 4tbsp hot pepper sauce
• 3tbsp honey
• 12 chicken wings

Method
To start, fire up your wood fired oven to its optimum temperature, then allow time to cool to around 180°C.

Meanwhile, put all of the marinade ingredients in a large bowl and once fully combined, coat each chicken wing in the marinade. If you have time, leave the wings to marinate in the fridge for a couple of hours.

Next, remove your chicken wings from the marinade, setting the leftover marinade to one side and place on a high-heat baking tray. Bake in your wood fired oven for around 25-30 minutes.

Take the tray out of your wood fired oven and drain any excess oil. Toss the wings in the remaining marinade and pop back in the oven for a further 25 minutes or so, turning occasionally.

You will know then the wings are done when most of the marinade has evaporated and they will be sticky and glazed. Serve in a large bowl at your next wood fired party. Yum!

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For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram andPinterest!

Known over here as Brazilian cheese bread, these light and fluffy cheese puffs are great as a snack whilst you’re watching The Olympics. We’re sure they will go down a treat with all of your guests so, make sure you make plenty!

You’ll Need

• 2 eggs
• 100g parmesan, grated
• 125g unsalted butter
• 1tsp salt
• 300g tapioca flour
• 250ml whole milk
• Oil for greasing

Method
To start you need to fire up your wood fired oven to its optimum temperature and allow to cool until around 200-220°C.

Next, bring your milk, butter and salt to a boil. Remove from the heat and add in your tapioca flour, stirring vigorously. Allow to cool slightly.

Then, use an electric hand whisk to beat the dough until it is cool. Beat your eggs in, one at a time until your dough is glossy. Add your cheese and beat again until fully combined.

Finally, use a tablespoon to spoon your dough onto a greased, high-heat baking tray, approximately 5cm apart. Place your tray into your wood fired oven and bake for around 25-30 minutes until golden. Take out of your oven and eat while still warm. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

This classic Brazilian dessert tastes even better when baked in a wood fired oven. It’s creamy, authentic flavours are sure to be a hit with the whole family.

You’ll Need

• 200g sugar
• 75ml water
• 2 x 397g cans sweet condensed milk
• 800ml whole milk
• 4 eggs
• 1tbsp vanilla extract

Method
To begin, fire up your wood fired oven to optimum temperature and allow to cool until it reaches 160°C.

Secondly, in a saucepan, melt the sugar over a medium to high heat. It should take around 10 minutes to melt and once it’s golden brown you can add your water. Let it cook, stirring lightly, until it has thickened up.

Next, pour the caramel into a high-heat 10” angel food pan and swirl so the caramel coats the bottom and sides. Leave for a few minutes until hard, which will also mean that it doesn’t mix in with the flan.

Then, add the condensed milk, whole milk, eggs and vanilla extract to either a food processor or a blender and mix together. Pour the flan mixture into your angel food pan and cover with foil.

Fill a high-heat roasting dish half way with water and place your angel food pan in to create a Bain Marie. Then, transfer to your wood fired oven and cook for 80-90 minutes until the top is golden but it still has a little wiggle. You can also test if it’s cooked by inserting a cake skewer- it should come out clean when ready.

Finally, remove your Brazilian flan from your wood fired oven and leave to cool, then put it in your fridge overnight. To remove, run a knife along the sides, hold a plate over the top and simply flip.

When serving, make sure to spoon some extra caramel on top!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Our wood fired Feijoada is a classic Brazilian dish, ideal for sharing. It combines chorizo, pork ribs and pork shoulder to create a hearty stew full of delicious flavours.

You’ll Need

• 100g streaky bacon, sliced
• 250g dried black beans, soaked then drained
• 500g pork rib
• 3 chorizo sausages
• 500g pork shoulder
• 3 white onions, chopped
• 4 garlic cloves, finely chopped
• Good pinch of chilli flakes
• Olive oil
• 2 bay leaves
• 2tbsp white wine vinegar
• Salt & pepper

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until it reaches around 150-170°C.

Next, heat some of your olive oil in a large high heat, saucepan, add your bacon slices and fry until crisp. Take your crispy bacon out of the saucepan and put to one side. In separate batches, sear the ribs, sausages and pork shoulder making sure you season with salt and pepper.

Then, set your meat aside and add your onions, garlic and chilli to your saucepan. If needed, add a little more oil and fry for around 8 minutes until soft. Season with salt and pepper.

Add your meat, bay leaves, white wine vinegar and drained beans to the saucepan and just cover with water. Then, bring your mixture to a boil and remove from the hob.

Finally, place your stew into a large high heat casserole dish with a lid and transfer to your wood fired oven. Allow to cook for 3-4 hours. Make sure you check your Feijoada every hour or so and if there is a lot of liquid after the first couple of hours, remove the lid for the remaining cook time.

Serve with fluffy white rice and hot pepper sauce.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

The Olympics are going to be taking over our TV screens for the next two and a half weeks and what better way to celebrate this exciting event than with a wood fired party? It’s Brazil’s turn to host, so we’ve put together some tasty Brazilian recipes, ideas for decorating your outdoor eating area and a tasty punch.

Olympic Wood Fired Food
Delicious wood fired food is bound to please your guests- you could even start things off by making a hearty stew. Our Wood Fired Feijoada is full of classic Brazilian flavours and really does pack a punch. Serve it with some fluffy, white rice and a dollop of sour cream.

For some easy-peasy nibbles why not give our Wood Fired Pão De Queijo a go? Otherwise known as Brazilian cheese bread; these are light, fluffy and great as a snack whilst you watch your favourite Olympic sports.

To finish we’ve got a delicious Wood Fired Brazilian Flan. This is a recipe that needs a bit of preparation and should be made the night before your gathering. It’s a classic Brazilian dessert and is likely to be a hit with everyone!

Olympic Décor 
In South America they love their bright and vibrant colours, so bring some into your outdoor eating area.

You can easily do this by hanging colourful ribbons from trees and fences, using bright cushions in your seating area or planting a few vibrant flowers. Bring even more colour by creating bright lighting- think colourful candles or fun string lights and make sure you tell all of your guests the dress code is bright and colourful. For even more inspiration, head to our ‘Wood Fired Olympics Party’ board on our Pinterest.

Olympic Drinks
You’ll need a delicious, refreshing drink to wash down all that tasty Brazilian food. So, get yourself a large drinks dispenser and fill it up with our summer punch recipe.

You’ll Need

• 5l exotic juice drink
• 900ml orange juice
• 300ml pineapple juice
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 150g strawberries, halved
• 150g blueberries
• Large handful of mint

Method
Firstly, mix together your juices with your lemon and orange slices. Cover with cling film and refrigerate until you are ready to serve. You can then add your mint, ice, blueberries and strawberries.

Transfer into your dispenser with a ladle so that your guests can help themselves. Arrange jam jars with colourful straws and umbrellas if you really want to keep in with your theme.

We hope you are as excited for the Olympics as we are and that this blog post has given you the inspiration to throw your own themed wood fired get-together. Remember to tag us in any photos or send them to us at info@stoneovenco.co.uk- we love seeing them!

If you’re interested in one of our Primo, Mezzo, Vento or Gusto ovens, please visit our product page for more information.

This tart is a British twist on an Italian classic and is perfect for a light summer’s evening supper. The crispy puff pastry gives a great contrast of texture against the soft mozzarella and tomatoes.

You’ll Need

• 10 tomatoes
• 2tbsp olive oil
• 5 springs of thyme
• Black pepper
• Pinch of sea salt flakes
• Pinch of sugar
• 1 roll of ready-made puff pastry
• 1 egg, beaten
• 200g buffalo mozzarella, sliced
• Handful of fresh basil leaves

Method
To begin, fire up your wood fired oven to its optimum temperature and leave time to cool to around 160-180°C.

Cut your tomatoes into 1cm slices and lay them down in a high heat baking tray. Drizzle with olive oil and sprinkle the thyme, pepper, salt and sugar.

Allow to cook in your wood fired oven for approximately 10 minutes until you can see the tomatoes caramelising around the edges. Take your tomatoes out of your wood fired oven and allow to cool slightly.

Then, on a lightly floured surface, roll out your ready-made puff pastry on a clean, high heat baking tray to form a rectangle. Gently score about 2cm from the outside-making sure not to cut all the way through.

Layer on your tomatoes and mozzarella slices alternately until covering the pastry, leaving the 2cm pastry border exposed. Lightly drizzle your tart with some olive oil and season with sprinkling of salt and pepper.

Next, put your tart into your wood fired oven and cook for around 10-15 minutes or until the pastry is golden and crisp. When you remove your tart from the oven, scatter with fresh basil leaves and serve immediately. Yum!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Welcome to the August edition of ‘What’s In Season?’. Here’s just some of the produce that’s at its best this month, so make the most of the last month of summer and try out some delicious new flavours.

This month’s best

• Raspberries
• Plums
• Cos Lettuce

Fruit

• Cherries
• Strawberries
• Peaches
• Apricot
• Pear
• Figs
• Damsons
• Nectarine
• Melons
• Grapes
• Blackcurrant
• Apple
• Tomato
• Dorset Chillies
• Radish
• Rocket

Veg

• Celery
• Cauliflower
• Red Cabbage
• Spring Green Cabbage
• Curly Lettuce
• Savoy Cabbage
• Carrots
• Iceberg Lettuce
• Spinach
• Courgette
• Runner Beans
• Sweetcorn
• Peas
• Peppers
• Watercress
• Cucumber

Herbs

• Marjoram
• Chives
• Flat Leaf Parsley
• Mint
• Sage
• Dill
• Chervil
• Coriander
• Turmeric
• Lavender
• Nutmeg
• Oregano

Fish

• Sardine
• Scallop
• Sea Bass
• Grey Mullet
• Crab
• Hake
• Skate
• Turbot
• Herring

Meat

• Lamb
• Venison

Please remember to share your wood fired recipes and we will post them up as a guest recipe on our website! All you have to do is email over your photos and recipes to info@stoneovenco.co.uk, or tag us on our social media channels.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 0845 834 0252 if you have any further questions.

Don’t forget you can keep up-to-date with all the latest Stone Bake happenings over on our social channels: Facebook, Twitter, Instagram and Pinterest!