Author: Stone Bake Oven

It’s the end of the month, which means it’s time for another Oven of the Month. This month’s winner is Claire Tripp with her gorgeous Primo 60 Go. We just can’t get enough of her outdoor eating space and we love the Mediterranean feel.  Claire’s blockwork stand has been rendered and painted to fit in with the rest of her garden- it really is the perfect combination of modern but authentic. Thank you for sharing with us Claire!

Here’s what Claire had to say…

“I had wanted a wood fired oven for years and did a lot of research into the benefits of building one versus buying one already made. I chose to buy one as the heating up time is a lot shorter and I felt that we would use it more often. I looked at various different models and chose the Primo 60 because I liked the design better than the others. 

Having a pizza oven in the garden has surpassed our expectations. It suits our small garden perfectly and has turned it into an outdoor room and a fantastic entertaining space. We use it every week for ‘Pizza Friday’ and had our first party last weekend, catering for 18 people. Several people left vowing to buy one for themselves. Our house is now definitely the place everyone wants to come to on a summer’s evening!” 

We love nothing more at Stone Bake HQ than seeing our customers using and most importantly enjoying their oven.

If you want to be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Food waste is currently taking the media by storm. Statistics show that the average family could save up to £700 a year, just by being a bit more savvy with their food. As we’re sure you know by now, you can cook anything in your wood fired oven that you would cook in a conventional oven so, there is no excuse to be throwing your wood fired food away. We’ve got some easy ideas to help you make excellent use of your wood fired leftovers.

Leftover meat/fish
If you have cooked a large joint of meat or a whole fish that you just know will never get eaten up, don’t throw it away! Pull the meat off the bone, refrigerate and use it for lunch or dinner the following day. Curries and stews are an easy way to use up wood fired meat or you could even whip up a couple of indulgent sandwiches. Left over wood fired fish is also great if you want to jazz up a plain summer salad.

Likewise, when cooking large joints of meat, it can be easy to just throw the bones away but these are great for creating sauces and gravy from scratch. So, make some space in your freezer, bag up any left over bones and remember them when it comes to your wood fired Sunday roast!

Another great way to use up leftover wood fired meat and veg is to put it in a pie or quiche. We have a quick and easy shortcrust recipe on our website for you to create another tasty
meal. As long as you use complimentary herbs and spices, you’re set to create a delicious dish.

Stale wood fired loaves
Have you baked extra wood fired loaves recently? If you don’t get round to eating them and they have become stale, rip your loaves apart and whiz up in a food processor to create a batch of flavoursome breadcrumbs. These can be frozen so that they are ready to use at any time. Check out our Wood Fired Chicken Strips recipe to put those breadcrumbs to brilliant use.

Leftover veggies
Wood fired vegetables are perfect to make a tasty soup or gazpacho. They can also be added to homemade sauces or pasta dishes to give it some real flavour. You could even use leftover veggies to top your pizza and discover a new favourite. Asparagus pizza anyone?

Too many wood fired pizzas!
When it comes to pizza parties, we’re the first to admit how easy it is to go a little overboard and end up cooking way too many pizzas. Instead of putting your left over pizza in the bin, save it and put it into the fridge ready for breakfast. Nothing quite beats a couple of slices of pizza for brekkie- especially as a weekend treat!

If you have any great left over wood fired food recipes please send them to us at info@stoneovenco.co.uk.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento an Gusto pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 01425 204985 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!

Baking these strips in your wood fired oven not only ensures a crispy breadcrumb coating but also adds a delicious smoky flavour.

You’ll Need

• 1 garlic clove, minced
• 2tbsp olive oil
• 55g parmesan cheese, grated
• 110g dry breadcrumbs
• 1tsp dried basil
• 6 skinless, boneless chicken breasts, cut into strips
• ¼tsp freshly ground black pepper

Method
To start, fire up your wood fired oven to it’s optimum temperature and allow to cool to about 160-180°C. Then, lightly grease a high heat dish.

In a bowl, mix together the olive oil and garlic. Next, mix the breadcrumbs, grated cheese, basil and pepper in a separate bowl. Dip each chicken strip in the oil mixture, then into the breadcrumb mixture.

Next you’ll need to place the chicken strips into your dish and put in your wood fired oven for 20-25 minutes, or until the chicken has cooked through.

Once slightly cooled, serve with a range of dips for your guests to choose from. Our favourite is smoky barbecue!

Please be sure 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 just Facebook or Tweet us your photos.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento an Gusto pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 01425 204985 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 Facebook, Twitter, Instagram and Pinterest!

Smoking meats and fish is another great way to cook in your wood fired oven. Although it is definitely one for all the patient stone bakers out there, you will reap the benefits. We recommend hot smoking in one of our Kit ovens due to the extended heat retention the insulation materials give you. Here’s our step-by-step guide to hot smoking in your wood fired oven.

1. Fire up your wood fired oven
Firstly, you need to fire up your wood fired oven to its optimum temperature using a kiln dried wood that has a moisture content of less than 20%. Then, you’ll need to allow your oven to cool until the temperature is around 110-130°C and there is no longer a flame. Using your metal peel, push the hot embers to the back or to one side of the oven. Alternatively, you can use the residual heat after a pizza party to start your smoking!

2. Prepare your meat
Whilst your wood fired oven is cooling you can then prepare your meat. Season your meat with your favourite herbs and spices then and place in a high heat tray. This can always be done a few hours in advance and left to rest in the fridge.

3. Starting up the smoke
There are many suggestions on what to use to help infuse your meat with delicious flavours, but we suggest using chips of hardwood. We recommend soaking your wood chips for 30 minutes prior to using. Then, simply place the chips on your embers and they will slowly start to give off smoke.

Flavour Combinations
Below are a few examples of the flavours of hardwood we think work really well together. Experiment with different flavour combinations to find your favourite.

• Alder: A light flavour that works well with fish and poultry.
• Apple and pear: Subtle flavours, delicious with pork.
• Hickory: The most famous smoking hardwoods, infuses a strong, hearty flavor to meats, ideal for pork shoulders and ribs.
• Maple: Traditionally used with poultry, pork and seafood.
• Pecan: Sweet and mild flavours similar to hickory, but not as strong.
• Oak: A favourite in Europe, strong but not overpowering. Use with beef or lamb.

A great supplier of wood chips is Hot Smoked as they are a UK based company and have a large range to choose from. For more information, please see their website here.

4. Putting in your meat
Now your wood fired oven is ready for smoking. Simply put your high heat pan close to the embers, close the door and let the smoke do its magic! Timings will vary depending on the weight of your meat so, we advise to keep a close eye on it and occasionally turn the dish using your metal peel. Once your meat is fully cooked and sliced, you should see a smoke ring around the edge where all those delicious flavours have infused.

5. Serving
This is an opportunity for you to get creative- as smoked meat can be eaten hot or cold! We love to put smoked meat in the centre of the table so everyone can tuck in! Serve with a fresh wood fired loaf and wood-roasted veggies- it’s the perfect meal to enjoy on a warm summers evening.

Stone Bake Top Tip: Remember, make good use of any leftovers and create a luxury sandwich for lunch the next day!

If you have used your wood fired oven for smoking, we would love to see your creations and recipes! Tag us on social media or email us: info@stoneovenco.co.uk

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 quick recipe is the perfect accompaniment for any summer BBQ. The sweetness of the peaches combined with the saltiness of the halloumi creates a taste sensation! This recipe is so quick and easy to make, there isn’t an excuse not to!

You’ll Need

• 4 ripe peaches
• 250g halloumi
• Fresh mint
• Juice of ½ lemon
• 2tsp squeezable honey
• Wooden skewers

Method
To start, fire up your wood fired oven to it’s optimum temperature and allow to cool to approximately 300°C to achieve a grilling environment.

Next, wash and chop your peaches into 8ths. Also, cut your halloumi to 1 inch cubes.

Then, you need to load up your skewers. First, slide on a halloumi cube and alternate until your skewer has two slices of peach and three cubes of halloumi.

Place in your wood fired oven and cook for 2-3 minutes on each side until the halloumi and peaches have slightly browned.

To serve, place your skewers on a wooden board, scatter your fresh mint and drizzle your honey and lemon. 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.

At Stone Bake HQ, we often get asked about different stands that can be constructed and what materials are suitable for one of our wood fired ovens to be placed onto. One of our customers Garry Roberts, has been kind enough to send in photos of how he achieved a block work stand with the appearance of a fully stone tiled top.

Garry built this stand for his Mezzo 76 Kit oven, which means it arrived with the insulation materials needed to fully build in the oven. We’ve put together a step-by-step guide on how to achieve a stand and a finish like Garry’s.

Step 1: Find an area that is suitable for your oven to be constructed. Preferably a hard and level surface.

• Please Note! Garry has chosen an uneven surface so he has cast a concrete plinth to build his stand onto.
• Please Note! We have recommended clearances for all of our ovens. Ovens in Go form: Ensure a minimum of 500mm oven clearance from all walls of the oven and the oven mouth. Kit Ovens: Ensure there is a clearance of at least 100mm from all walls of the oven. Clearances for all flues are 900mm.

Step 2: Construct your stand using breezeblocks, ensuring that at least three sides of the oven is supported and that each side is a minimum of 1 standard brick thickness (103mm). You will also need to make sure that you are happy that your stand can fully withhold the weight of your oven.

Each oven weighs the following:

Primo: 200kg approx.
Mezzo: 250kg approx.
Vento: 350kg approx.
Gusto: 420kg approx.

Step 3: Next you will need to cast a concrete plinth of at least 150mm in thickness for your oven to be assembled onto. For this part it is probably a good idea to have a look at stage 6-8 of our Mezzo render build manual and adapting the process to suit your stand design.

Step 4: Using a standard sand and cement mix, you can render over the breezeblocks in order to get a smooth finish.

Step 5: If you are building your oven in, you will need to place your calcium silicate board on top of your concrete plinth before assembling the oven. Once you have done this, you can then start to assemble your oven- remembering to place the back base piece down first, then the front piece and finally you can carefully place your dome on top. Using a Stanley knife, cut around the calcium silicate board so that it is flush with the oven.

Please note, if you have one of our Go ovens, you can simply assemble the base pieces directly onto your concrete plinth and it is ready to go!

Step 6: Now, you can clad the top of your stand with your chosen stone tiles. To achieve the appearance that the oven is sat on the stone tiles, cut them to size so they are a snug fit around the base of your oven.

Step 7: Once your oven is fully assembled, you can then place your flue and flue cap into the flue hole situated at the front of your oven. Once your flue is in place you can then start covering your oven with the insulation wool provided, securing with chicken wire and cable ties. Next you can place your decorative archway at the front of your oven, securing with some high heat silicone mastic.

Step 8:  Once all of your insulation materials are fully secure you can then move onto rendering your oven with a standard sand and cement mix.  Make sure you allow time for your render to fully dry before moving onto the next step.

Step 9: If you have built your oven in, there will be little heat transfer due to the insulation materials. Therefore, you won’t need a high-heat paint and you can use a standard masonry paint that is suitable for external use.

• Please Note! If you have one of our Go ovens and you wish to paint it, you will need to make sure you use a high-heat paint. Our recommended supplier is Bailey Paints.

Step 10: Now all you need to do is fire up your wood fired oven. As it is the first fire up, a slow and steady fire will be most effective, as you will need to burn out any additional moisture. The easiest way to tell if your oven has reached its optimum temperature is to look out for a clear patch forming inside the top of your dome.

If you need any more information about building a stand, assembling your oven or building it in, then please don’t hesitate to contact us on 01425 204985, we will be more than happy to advise you further.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento an Gusto pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 01425 204985 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!

Mike and Pat have sent in another cracking wood fired recipe. This wood fired salmon and spinach recipe is ideal for those summer evenings and is packed with flavour!

Remember, send us your wood fired recipes to be featured on our recipe section.

You’ll Need

• 2tbsp rapeseed oil
• 1 cinnamon stick
• 2 cloves
• 1large onion
• 1/2 tsp brown sugar
• 250g ripe cherry tomatoes, roughly chopped
• 4cm root ginger, peeled & finely grated
• 4 garlic cloves, crushed
• 1 green chilli, finely chopped
• 1/4 tsp garam masala
• 1tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp salt
• 250g baby leaf spinach
• 400g skinless salmon fillets

Method
Fire up your wood fired oven to its optimum temperature. Then, move the fire to either the back or side of your oven and maintain a temperature at around 180-200°c.

Next, pour your rapeseed oil into a large cast iron pan and place into your wood fired oven. When hot, add the cinnamon stick, peppercorns and cloves. Cook for around 2 minutes until they start to release their aromas.

Add the onion and brown sugar and cook for 12-15 minutes until golden and caramelised. Stir in the tomatoes and cook for a further 5 minutes, stirring occasionally until they begin to soften.

Then, add the ginger, garlic, green chilli and mix in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Keep stirring to ensure spices don’t catch on the bottom of the pan. After about 8 minutes the mixture should start to look like a paste. Add the spinach, place lid on pan, place near front of oven and leave until the spinach has wilted.

Next, cut your salmon into large chunks and add to the pan. Stir to coat the salmon with the tomato and spinach sauce. Cover with a lid for about 7-10 minutes until the salmon is cooked through.

Remove the cinnamon stick, season with salt and pepper to taste and serve with rice.

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.

Here at Stone Bake HQ, a question we get asked a lot is ‘Can I paint my oven?’ The answer to this is YES! However, we do have a few guidelines you will need to follow in order to get the best results possible.

Ovens
Our Primo 60 and Mezzo 76 can be purchased in their core form meaning that once assembled, they are ready to go. All of our core ovens are a traditionally rustic, terracotta colour. Some customers may decide that they wish to change this colour to suit their garden design. It’s so simple to do this; you just need to make sure that you use a high heat paint that is suitable for external use.

Our recommended supplier is Cornish Lime and their Beeck Mineral Paints are best suited to our ovens. They have a large range of different colours on offer, from cobalt blue to purple! Another great thing about Cornish Lime is that they offer test pots, which is ideal if you’re not sure which colour to go for. We also recommend bailey paints

Before painting your Go oven, we also highly recommend that you apply the Stone Bake Oven Sealant .The sealant will act as a weatherproofing agent meaning that it remains dry and won’t compromise your fire up time.

Kit Ovens
There’s a bit more flexibility when it comes to our Kit ovens because once insulated, there will be little heat transfer. This means that you can use a standard masonry paint that is suitable for external use, which is available from any good builders merchants.

For more inspiration, check out our inspiration to see what some of our customers have achieved- we love this purple one! 

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 01905 964276 should you have any further questions.

Ribs were made to be eaten with your hands and our wood fired barbecue ribs are no exception. The barbecue sauce adds a rich smoky flavour, guaranteed to be a summer favourite.

You’ll Need

• 2kg pork ribs
• 1tbsp garlic powder
• 1tsp ground black pepper
• 2tbsp salt
• 225g good quality barbecue sauce

Method
Place ribs in a large pot with enough water to cover then add in the garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.

From here we recommend leaving your ribs to marinate in the barbecue sauce overnight to ensure it’s really infused with flavour.

When you are ready to cook your ribs in your wood fired oven, fire it up to it’s optimum temperature and allow it to cool until it reaches about 160-180°C.

Place your ribs into a high heat baking dish, cover with foil and bake for about an hour or until the internal temperature of the pork has reached approximately 50°C. Once cooked, take your ribs out of your wood fired oven and allow to cool slightly before serving.

Sprinkle with chopped spring onion and serve alongside some creamy coleslaw – 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.

Mike and Pat Smith are known for their wood fired recipes and they have sent us in yet another amazing recipe! Enjoy Stone Bakers and remember to send us any of your wood fired recipes to be featured on our recipes section.

This is a typical Lugurian vegetable pie, which is traditionally served as part of a selection of antipasti, or as a snack on it’s own. It can be served hot or cold and it’s a great dish for cooking in your wood oven using the residual heat after a pizza party.

You’ll Need:

For the dough:

• 300g “00” flour
• ½tsp salt
• ½tsp baking powder
• 50ml olive oil
• 100ml tepid water
• Olive oil for brushing before baking

For the filling:

• 450g baking potatoes
• 1 small onion, chopped finely
• Handful of flat leaf parsley
• 200g of baby leaf spinach
• 2 large eggs
• 250g ricotta cheese
• 100g treated Parmesan/pecorino cheese
• Salt & pepper for seasoning

Method
Firstly, fire up your wood fired oven to it’s optimum temperature and allow cool to around 200°C.

For the dough, put the flour, salt & baking powder into a food mixer and pulse. Add olive oil and continue to pulse. Next you can add water and mix until your ingredients start to form a dough, then continue to mix for around 10 seconds to knead. Remove your dough from the mixer, divide into two, wrap in cling film and refrigerate for around 30 minutes.

For the filling, peel the potatoes, cut into ½ inch slices then into quarters. Place in a saucepan, cover with water and bring to the boil. Once the water is boiling, remove from the heat, cover and leave to stand for 10 minutes.

Combine the remaining ingredients in a large bowl. Then, drain the potatoes, add to a bowl and mix together. Season with salt & pepper.

To assemble the Torta, oil a large, high heat flan tin approximately 10″ in diameter. Next, roll out half the dough and line the case of the tin. Fill the tin with your filling, ensuring that it is level. Then, roll out the remaining dough and place over filling creating a lid, trimming any excess pastry from the edges then sealing them by pressing the dough together with your fingers. Brush the top crust with olive oil and bake for approximately 1 hour in your wood fired oven.

Serve hot or cold!

 

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.