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Wood Fired Haddock Smokey

Similar to a fish pie, these ‘miniature’ versions contain no mashed potato- and make a delicious meal with some crusty wood fired bread! The natural smokiness from cooking them in a wood fired oven also gives an incredible depth of flavour- they really are yummy! 

Ingredients

  • 2 Smoked Haddock fillets, skin removed, and diced
  • 1 Egg Yolk
  • 350ml Milk
  • 25g Unsalted Butter
  • 20g Plain Flour
  • 60g Grated Cheddar Cheese
  • 6 Plum Tomatoes, peeled, deseeded and finely diced
  • 1 Red Onion, finely diced
  • 3 Sprigs of Thyme
  • 200ml White Wine

Method

For this recipe you will firstly need to fire up your oven to its optimum temperature and then allow to cool until it reaches 220°c-250°c.

Next put the wine in a pan with the onion, tomato and thyme, and reduce by half. Remove the thyme from the pan, and leave to one side.

Put the milk in a pan with the haddock skin and heat gently for 5 minutes, then remove the haddock skin, and set the milk to one side.

Next, melt the butter in a saucepan, once melted, add the flour and stir continuously to combine. Add the milk gradually, ensuring it has combined. Once all the milk has been incorporated, add the cheese, and beat until smooth. Remove from the heat and fold in the diced haddock and egg yolk.

To build the smokeys, put a layer of the tomato and onion mix in a dish and top with the haddock and sauce. These can be kept in the fridge until you’re ready to use them, or cooked straight away!

Finally, put your smokey in the oven, put the door on, and cook for 12-15 minutes or until your dish is beginning to brown and bubble. Serve with char grilled crusty bread and a lemon wedge.

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Mike & Pat’s Wood Fired Salmon Curry

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.

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If you are interested in our residential oven range, visit our PrimoMezzoVento 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.

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Wood Fired Italian Fish

This one pot wonder will definitely impress your guests this summer. The garlic, olives and tomatoes work well together to bring you those classic Italian flavours. 

You’ll Need

  • 25g unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 600g potatoes, skin on, cut into 2cm slices
  • 6 plum tomatoes, roughly chopped
  • 200ml dry white wine
  • 200ml fish stock
  • 100g black olives, drained
  • 1kg firm white fish
  • A handful fresh flat-leaf parsley, roughly chopped

Method
Fire up your wood fired oven and allow to cool to a baking temperature of around 160-180°C. Put the butter in a large pan and place over the hob to cook the onion for a few minutes until it begins to soften. Add the garlic, potatoes and tomatoes and mix well.

On a high heat, add in the dry white wine and bubble rapidly until reduced by half. Pour in the fish stock, add the olives and combine well.

Now transfer the mixture into a large high heat roasting tin. Roast in your wood fired oven for approximately 15-20 minutes, or until the potatoes are tender and the tomatoes have softened.

Time to add the fish to the tin- nestle it amongst the potatoes and tomatoes. Spoon over some of the cooking juices and season to taste. Place it back into your wood fired oven and cook for a further 5-7 minutes, until the fish is cooked through.

Sprinkle over plenty of parsley and serve with some fresh green veg and a batch of rustic Italian bread! Even better this recipe can be served straight from the cooking dish!

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If you are interested in our residential oven range, visit our PrimoMezzoVento 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.

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Honey and Garlic Roasted Salmon

Salmon is a favourite dish to cook in a wood fired oven and is sure to please a hungry crowd. Our honey and garlic roasted salmon recipe combines sweet flavours along with the unique taste of being cooked in a wood fired oven. It will simply melt in your mouth!

You’ll Need

  • 4x salmon fillets
  • 4tbsp butter
  • 4tbsp honey
  • 1tbsp lemon juice
  • 2 cloves of garlic, crushed
  • Sea salt
  • Lemon wedges

Method
Firstly fire up your oven to its optimum temperature and leave to cool until it reaches 230-250°c. Using an oven proof frying pan or skillet, place in the butter and leave to simmer in your wood fired oven. When your butter has turned golden brown in colour, you can then add in the honey, lemon juice and garlic. Keep stirring every minute or so to ensure all the flavours are well combined.

Now you can pour away half the liquid and pop back into your wood fired oven. Place in each fillet skin side down and sear for 5 minutes or until each side is golden. Once you have seared your salmon, you can then place the pan back into your wood fired oven and leave the fish to bake for another 6-7 minutes.

Once your salmon is cooked to perfection you can add a sprinkling of sea salt to serve and some fresh veg. 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 FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento 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.

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Wood Fired Seafood Stew

Our wood fired seafood stew is a fresh and fragrant dish, ideal for a yummy dinner treat. It tastes even better when served outside on a sunny day with all of your friends and family.

You’ll Needseafood stew

  • 2tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 garlic cloves, crushed
  • ½ red chilli crushed
  • 250g cleaned squid, sliced into rings
  • Fresh basil
  • 400g can chopped tomatoes
  • 150ml white wine
  • 2 large handfuls of mussels
  • 8-10 large raw prawns
  • 4 sea bass fillets (chopped into small chunks)
  • Crusty fresh bread to serve

Method

Firstly, you will need to get your wood fired oven fired up to it’s optimum temperature and then allow some time for it to cool until it reaches around 220-260°c.

Whilst you are waiting for your oven to cool, heat the olive oil in a large ovenproof dish (with a lid) then add in the fennel, garlic and chilli. Fry until soft then add in the squid, sea bass chunks, basil, tomatoes and wine. Pop into your wood fired oven with the lid on for around 30-35 minutes. Once the squid is tender and the sauce thickened, add in a dash of seasoning along with the mussels and prawns.

Before you put your dish back in the oven, you will need to get your wood fired oven back up to roughly 260-300°c. Cook your seafood stew for another 5-10 minutes, or until you are happy everything has cooked through. Serve with some fresh wood fired bread; a couple of basil leaves and tuck in!

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 FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento 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.

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Mike and Pat’s Roasted Cod

image2Ingredients:

500g red rooster potatoes (or similar) unpeeled cut into 5mm rounds

80ml olive oil

2 cod loins about 160g each

250g cherry tomatoes

Salt & pepper

 

Basil Pesto

50g fresh basil leaves

1large clove garlic, crushed

1 tablespoon pine nuts

6 tablespoons of extra Virgin olive oil

25g grated Parmesan cheese

Salt

Add the basil leaves, garlic, pine nuts, olive oil to a mini blender with a pinch of salt and blend to a smooth purée. Place in a dish and stir in the Parmesan cheese. Hey presto you have pesto!

To cook.

Heat up oven to maximum temperature, push fire to back of oven. You want a roasting environment in the oven with a temperature around 200c

Toss the potatoes in the olive oil in a bowl and season with a good pinch of salt and pepper. Place potatoes rounds in a baking tin overlapping each other until you cover the base of the tin. Pour over any remaining olive oil that you have in the bowl. Place in oven and bake for around 12 minutes until they have softened and slightly browned. Make sure you turn the baking tin occasionally to ensure even cooking. Remove from the oven and place cod loins on top of potatoes and sprinkle with coarse sea salt. Return to the oven and bake for around 8 minutes. The fish should be nicely cooked and flake easily with a fork. About 5 to 6 minutes before the fish is cooked, place the cherry tomatoes on a baking sheet, drizzle with olive oil and place in the oven close to the fire so that the skins slightly split and char.

When ready serve fish and potatoes with cherry tomatoes and drizzle with pesto.

 

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Stone Bake’s Spiced Hake with Cavolo Nero

Cavolo Nero also known as ‘Italian kale’ is in season now and we thought we’d include it in our recipe this week as it features in our seasonal produce guide this month. It is rich in nutrients, with high levels of iron and vitamins A-C. It’s dark green leaves, attractive crinkled appearance and sweet taste has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties. We’ve accompanied it with this spiced hake fish with creamy caper and butter sauce for the ultimate summer wood fired dish!

You’ll need:Wood fired Stone Bake Spiced Hake

For the Spiced Hake

Stone Bake Cavolo Nero

For the caper and butter sauce

For the Cavolo Nero

Start by firing up your wood fired oven to it’s optimum temperature then allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.

Mix the sugar, salt and curry powder in a small bowl. Rub it over the flesh side of the fish and set aside for 5 minutes.

Add the double cream to a cast iron pan and heat to reduce in volume by two-thirds. Beat in the butter and season with lemon juice. Add the capers and chopped chives.

For the Cavolo Nero, bring a large pan of boiling salted water to the boil. Take the small inside leaves off the Cavolo Nero. Plunge into the boiling water then take out and drain. Melt the butter in a frying pan; add the kale and season with salt and nutmeg.

To cook the hake, heat rapeseed oil in a pan then add butter. When the butter is melted, add the fish skin-side down. Cook until golden-brown, then turn over and cook until the flesh is sealed and no longer translucent. Return to skin-side down and continue to fry until cooked through. Remove the fish from the pan and drain on kitchen paper.

Divide the Cavolo Nero between serving plates and put the fish on top then drizzle the creamy caper sauce all over it for ultimate yumminess!

Stone Bake Hake

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Wood Fired Piri Piri Prawns

Wood Fired Piri Piri Prawns

A simple yet slightly messy dish; this recipe is for those of you who want to get stuck in!

 

 

  • 12 Tiger Prawns (Washed in water)
  • 3 tbsps Piri-piri sauce (this can be amended to taste)
  • 1 Lemon
  • 2 Garlic Cloves

 

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.

 

Marinate your prawns for 30 minutes.

 

Place the prawns in a cast iron tray with the garlic cloves and cook in the oven for 10 minutes. Make sure to turn the prawns over half way through.

 

Remove from oven and season with salt, pepper and lemon juice.

 

Enjoy!

 

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Maple Syrup Salmon

Maple Syrup Salmon

This recipe is bound to satisfy and tantalise your tastebuds. The sweet syrup complements the salmon perfectly!

 

  • 4 salmon individual fillets or steaks, preferably wild-caught as opposed to farmed
  • lemon juice, fresh, 1 tbsp
  • maple syrup, 2 tsp
  • grapeseed oil (or other light-flavoured oil), 2 tbsp
  • chipotle pepper, ½ tsp crushed dried chipotle pepper (a small amount of chiptole-flavoured barbeque sauce can be substituted)
  • rosemary, dried, ½ tsp crushed
  • kosher salt
  • Garnish
  • 2 Spring Onions thinly sliced for garnish
  • lemon juice, fresh, 2 tbsp
  • chipotle pepper, ½ tsp crushed dried chipotle pepper (a small amount of achiptole-flavored barbeque sauce can be substituted)

 

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Mix the lemon juice, maple syrup, chipotle and rosemary and oil in a small bowl. Cover the salmon with the mixture and let it rest for 20 minutes at room temperature.

 

Thinly slice the spring onions. As per the serving suggestion outlined in the “ingredients” mix the 2 tablespoons of lemon juice and the chiptole in a small bowl.

 

Place the salmon in the centre of your Stone Bake Oven. Cook for approximately 15 minutes or until desired doneness.

 

When cooked, put on serving platter and garnish with spring onions.

 

Serve with the lemon juice / chipotle mixture as an optional garnish.

 

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Wood Fired Crab and Spinach Quiche

Looking for something healthy that will satisfy those hunger pangs? This delicious dish is a perfect mix of naughty and nice!

 

  • 2 unbaked pastry shells (9 inches each)
  • 5 eggs
  • 375ml cups milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp ground nutmeg
  • 340g grated Parmesan cheese
  • 225g shredded Swiss Cheese
  • 3 tbsp all-purpose flour
  • 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
  • 280g of frozen chopped spinach, thawed and well-drained

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.

 

Line each pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.

In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.

Let the oven cool and bake at 170 degrees for a further 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm.

 

Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

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