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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.

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

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Mike and Pat’s Wood Fired Torta Verde

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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 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 Smith’s Guinness and Treacle Sourdough Bread

sour dough mike and patMike and Pat have only gone and sent us through another fantastic recipe and this time it’s a St. Patrick’s Day special. Enjoy Stone Bakers!

This recipe requires some knowledge of making sourdough bread. Sourdough bread has a great crust and fantastic flavour. It’s a little time consuming in the beginning getting your starter going. Once you have your starter you can keep it going for as long as you like, years in fact.

You’ll Need

  • 150ml to 175ml Guinnesssour dough bread mike and pat
  • 1tbsp dark muscovado sugar
  • 1tbsp treacle
  • 250g starter
  • 150g wholemeal flour
  • 225g strong white bread flour
  • 7g salt

Heat the Guinness, treacle and sugar until they dissolve into the Guinness. Set aside and leave the mixture to go tepid.

Now in a bowl combine the flours, starter, salt and around 120ml of the tepid Guinness mixture. Mix the ingredients until it comes together and is ready for kneading, add more of the Guinness mixture if needed.

Next, pour some oil onto a work surface and knead your dough for about 12-15 minutes, then place in a bowl. Cover with cling film and leave it to prove at room temperature for 4-5 hours. Once the dough has doubled in size remove it from the bowl and knock it back and shape it into a loaf of your choice. Place it in a plastic bag and prove for another 4-5 hours, until doubled in size.

Once your dough is nearly ready you can get your wood fired oven up to it’s maximum temperature and allow for the oven to cool until it reaches about 200°c.

Finally place the bread on a heatproof baking tray or straight onto your oven floor using your wooden peel. Make sure you have cut some slits in the top of your loaf with a bread knife.

When you loaf is in the oven, close the door and bake for around 35 to 50 minutes. This is a very dark coloured bread so difficult to tell when baked by its appearance. You will know when it is ready by removing and tapping the bottom, it should sound hollow.

Finally leave to cool on a wire rack: then eat!

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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The Smith’s Stuffed Roasted Sweet Red Peppers

Ingredients: 

  • 2 large sweet red peppers
  • 100g grated mozzarella cheese
  • Half a cup of bread crumbs
  • 3 anchovy filets chopped
  • 1 tablespoon capers drained & chopped
  • 1 tablespoon of currents
  • Handful of chopped flat leaf parsley
  • Salt & pepper
  • Olive oil

 

Method: 

Light fire in oven and heat to maximum to saturate oven with heat. Push fire to rear of over and maintain roasting environment. Whilst doing this place the two peppers close to the fire allowing them to char slightly.

Remove peppers from oven, place in cold water, peel away the skins, cut in half from top to bottom and de seed.

Combine the rest of the ingredients together with just enough olive oil to form a paste. Place an amount of the paste in each half of the peppers and roll up. Place on a baking tray seem side down, drizzle with a little olive oil and place in the oven. Bake for around 5 to 7 minutes.

This is a great side dish served either with chicken or fish. It could also be served as a starter.

If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at info@stoneovenco.co.uk – we’d love to see what you’ve been cooking up!

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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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Spiced Lamb Chops with Crushed Potatoes & Peas

Another tasty wood fired treat from Mike & Pat Smith – get stuck in!

Ingredients

  • 900 g Jersey Royal new potatoes
  • 2 Garlic cloves, crushed
  • 1 lemon, zest & juice
  • Large handful of flat leaf parsley, chopped
  • Small handful of coriander, chopped
  • 5 1/2 tbsp olive oil
  • 3 tbsp smoked paprika, thyme & garlic mix (available at Sainsbury’s)
  • 1tbs sugar
  • 150g fresh or frozen peas
  • 8 lamb chops or cutlets

Serves 2

Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200c

Boil potatoes in salted boiling water for 20 to 25 minutes until tender. Whilst they are boiling mix the garlic,lemon zest & juice, herbs with 4 tbs of olive oil, set aside.

Combine the spice mix with the sugar, 1/2 tbs oil & seasoning. Rub on chops, place in sauté pan and cook in oven for 5 to 8 minutes turning once.

When potatoes are ready, add peas and cook for a further minute, then drain, return to saucepan, crush lightly. Drizzle with 1 tbs olive oil, season stir and gently combine. Serve the chops on large platter, drizzle with herb dressing add Potato & pea mix on the side.

If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at info@stoneovenco.co.uk – we’d love to see what you’ve been cooking up!

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Mike & Pat’s Chicken with Nectarine Relish

Another delicious dish from Mike & Pat Smith’s favourite wood fired recipe collection. 

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Ingredients

  • 500g small new potatoes (halved)
  • 8 chicken thighs, shin on
  • 3 tbs light olive oil
  • 1 tbs fennel seeds
  • 250g asparagus, (halved)
  • 2 lemons ( cut in wedges)

For the relish

  • 4 to 5 ripe nectarines
  • stoned & chopped
  • Small knob of root ginger peeled & chopped
  • 1 garlic clove, finely chopped
  • 3 tbs cider vinegar
  • 2 tbs caster sugar
  • A few basil leaves shredded.

Relish can be made a few day ahead kept in fridge.

Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200 degrees C.

Place all ingredients for the relish except basil, in small saucepan in front of oven & simmer for around 20 25 minutes until it has softened. Remove , place in dish to cool.

Place chicken & potatoes in a shallow rotating dish, add 2 tbsp oil & the fennel seeds, season & toss. Roast in oven for 50 minutes until chicken is golden.

Add the sweetcorn, lemon & asparagus to the roasting dish, drizzle with tbsp of oil mix & roast for a further 15 to 20 minutes.

Add fresh basil to relish, stir and serve with chicken.

If you’d like to share your wood fired recipes with us please sent them to us at info@stoneovenco.co.uk – we’d love to see what your favourite dishes are!

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The Smith’s Ligurian Fariata

This tasty Ligurian street snack is great to cook in your oven as an appetiser prior to cooking your pizza’s.

INGREDIENTS

  • 125g chickpea flour
  • 400ml water
  • 65ml olive oil
  • Salt and pepper to taste
  • Options.
  • Fresh chopped rosemary
  • A soft cheese, along the lines of Stracchino/Crescenza or even creamy ricotta (optional)
  • Chopped Onions (optional)

EQUIPMENT

  • Large mixing bowl
  • Hand whisk
  • Broad shallow non stick pan (if round about 33cm diameter, if rectangular 10 by 18 inches (25 by 45 cm)) with raised lips

PREPARATION

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes plus resting time

Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming. Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least four hours in a warm but not hot place.

Fire your oven and heat to maximum, push fire to back or side and matin rolling flame as for pizza cooking.

Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pan.

Place pan in oven for around 30 seconds, add remaining oil making sure the base is well covered. Return to oven and heat for around another 30 seconds. If using the optional onions add to the pan and sauté for around 1 minute. Pour in the Farinata batter mix, it should be around 5 to 8 mm thick, place in front of oven and bake for around 15 to 20 minutes until it is a golden brown. Turn frequently so that the edge does not burn near the fire. If using the optional cheese or Rosemary, add half way through the baking time.

Remove from pan to pizza board, season with salt and pepper, slice and serve warm.

 

If you’d like to share your wood fired recipes with us please sent them to us at info@stoneovenco.co.uk – we’d love to see what your favourite dishes are!

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Baked Chicken Thighs with Pears & Hazelnut Crust

A massive shout out to Mike & Pat Smith for sending us yet another delicious recipe! We love to see our customers enjoying their wood fired cooking and getting adventurous with different dishes. Give this tasty little number a go in your wood fired oven and we guarantee happy tums!

Serves 2

Ingredients

  • 4 chicken thighs, skin on.
  • 1 large onion, peeled & cut into wedges
  • 15g unsalted butter
  • 1/2 tbsp olive oil
  • Salt & pepper to taste
  • 2 just ripe Conference pears, cored & quartered (no need to peel)
  • 100ml Perry, pear cider.

For the crust

  • 4 tbsp whole hazelnuts
  • Good handful of fresh flat leaf parsley
  • 2 garlic cloves
  • Sea salt & pepper
  • 1tbsp olive oil
  • 1tbsp calvados or brandy

Heat up oven to maximum temperature (450 degrees C), push fire to back of oven.

Place frying pan in oven for approx 40 to 60 seconds. Add butter and olive oil and return to oven to heat. Season the chicken thighs with salt & pepper and add to frying pan and brown on both sides until golden brown. Remove chicken from frying pan and place in cooking pan or oven proof dish. (The dish needs to be big enough to hold the chicken in a single layer). Add the onion wedges and quartered pears to the frying pan and cook in the oven for about 4 minutes, just to get a little colour.

Add the onions and pears to the cooking dish, placing some under the chicken and some around it. Add the Perry cider to the frying pan and deglaze by bringing the the cider to the boil. Pour over the chicken and cook in the oven for round 45 minutes (your oven should be around 200c by this time), until the chicken is cooked and the pears are tender and slightly caramelised.

To make the hazelnut crust, put all the ingredients into a small food blender and chop into a course paste.

When the chicken has around 10 minutes left to cook, spread the paste over the chicken thighs. Return to the oven until the chicken is cooked through, the cider reduced and the pears tender, serve immediately.

We served with a baked potato that had been in the oven since pushing the fire to the back.

If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at info@stoneovenco.co.uk – we’d love to see what you’ve been cooking up!

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Mike & Pat’s Wood Fired Sicilian Sausages

Sicilian Sausages with Sweet Potato Chips

Here is another marvellous guest recipe from Mike and Pat Smith! A dish inspired by a recent trip to Italy – get stuck in Stone Bakers!

Ingredients for Sausages:

  • 6 Italian pork sausages with herbs and fennel. (Sainsbury’s Sicilian Sausages)
  • Large handful of seedless grapes
  • The juice of one lemon


Ingredients for Sweet Potato Chips:

  • 1 large orange sweet potato
  • 2 tbl spoon of olive oil
  • 1 tbl spoon of semolina
  • Salt & Pepper to taste
  • Cayenne pepper to taste

      

Heat your wood fired oven to max temperature (450 degrees c) and maintain roasting environment (around 200c). Peel the sweet potato and cut into chips 1/2 to 3/4 in thick. Put the remaining ingredients into a bowl, add the chips and toss to coat.

Place coated chips on a baking tray in one layer. Cook in oven for around 30 minutes.

Place frying pan in oven until hot, about 5 minutes. Add sausages and cook close to fire for around 10 minutes, turning to ensure cooked. Add grapes and cook close to fire until grapes are soft. Remove from fire squeeze in lemon juice. Serve with sweet potato chips and salad.