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Duck, Pear, and Walnut Galette

This simple but delicious bake really makes the most of the dry heat in the oven and cooks directly on the oven floor to make sure you end up with incredible pastry!

Ingredients

For the Pastry;

  • 200g Plain Flour
  • Pinch of salt
  • 120g Butter, diced
  • 1 Egg, beaten
  • Water to bind

For the Filling;

  • 1 Confit Duck Leg
  • 1 Pear, cored and cut into 6 wedges
  • 1 Red Onion, peeled and cut into 6 wedges
  • 1 tbsp Walnuts, chopped
  • 2 tsp Picked Thyme Leaves
  • 1 tbsp English Mustard
  • 60g Blue Cheese

Method

Firstly fire up your wood fired oven to it’s optimum temperature and allow to cool to 200°c.

To make the pastry, start by putting the flour, salt and diced butter in a bowl, and begin to rub together with your fingertips until the mix resembles breadcrumbs.

Next, add the beaten egg and incorporate that into the dough before gradually adding water (a teaspoon at a time) until your dough is smooth. Cling film, and fridge for at least 2 hours, preferably overnight. If making before hand, remove from the fridge for around an hour before attempting to roll it out!

Place the pear, onion, walnuts and thyme into a bowl, drizzle with olive oil, season and toss together.

Next, on a floured surface, roll out the pastry to a 10-12 inch round and brush all over with the mustard.

Leaving a 2-3inch gap from the edge, begin to place alternate pieces of onion and pear around the outside in a circle, and put the duck in the middle.

Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30minutes.

Once the time is up, remove the galette from the oven and sprinkle over the blue cheese. Return to the oven for a further 5 minutes to melt the cheese and serve.

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Wood Fired Lamb Shoulder

This recipe may seem almost too easy to be true- but trust us- magic happens with the dry heat of the oven and the fabulous fatty Lamb! Serve with some mash and spring greens, shred into tortillas with some minted yoghurt or just share at the table with new potatoes, salad and breads- either way, delicious!

Ingredients

  • 1 Lamb Shoulder (bone in), around 1.5-2kg in weight
  • 1 Bunch Rosemary
  • 1 Red onion, quartered
  • 2 Bulbs of garlic, split in half
  • 1 ½tbsp Olive Oil

Method

For this recipe, you will need your oven at perfect roasting temperature which is around 200°c.

Put the onion, half the rosemary and one bulb of garlic in the middle of a roasting tray.

Score the fat on the lamb, rub all over with the olive oil and season generously with salt and pepper.

Pop the lamb on top of the onion, rosemary and garlic, and top with the remaining garlic bulb and leftover rosemary.

Foil the tray tightly and pop into the oven for 4- 4 ½ hours.

The shoulder is cooked when the meat shreds away easily and the bone is easy to remove.

Put the lamb on a chopping board, cover with foil and a tea towel, and leave to rest for at least 30 minutes. Voila!

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Wood fired Gnocchi Bake With Bacon, Tomato & Mozzarella

img_5776This beautiful wood fired gnocchi bake is the ultimate comfort food dish. Even better- if you’ve got some leftover roast potatoes, you can even make the gnocchi from scratch.

Fresh Gnocchi
If you want to make your gnocchi from scratch or with some leftover potatoes, then follow these steps.

Ingredients

  • 500g Roast Potatoes, roughly chopped
  • 125g 00 Pasta Flour
  • 50g Parmesan, grated
  • 1 Egg
  • 3-4tbsp Olive Oil

Method
To begin, put the roughly chopped roast potatoes into a bowl, and crush slightly with your hands. Add the rest of the ingredients, season with black pepper, and work into a dough.

Split the dough into four, and roll into four tight sausages. Once rolled into sausages, put on baking paper and refrigerate for 2 hours.

Next, bring a pan of salted water with a splash of olive oil to the boil, cut the gnocchi into 2-3cm segments, and drop them gently into the water. Cook until the gnocchi begin to float, then transfer to a bowl of iced water.

Drain the gnocchi and dry on paper towel. The gnocchi is now ready to be fried or added to a sauce depending on your recipe! Although it can be stored in an airtight container, drizzled with a little olive oil, for 2 days.


Gnocchi bake
Ingredients

  • 500g Gnocchi
  • 250g Streaky Bacon, cut into lardons
  • 1 Red Onion, finely diced
  • 2 Cloves Garlic, crushed
  • 1 ½tsp Smoked Paprika
  • 1 ½tsp Oregano
  • ½tsp Fresh Rosemary, chopped
  • 400g Peeled Plum Tomatoes
  • ½ Bunch Fresh Basil Leaves
  • 125g Cherry Tomatoes, halved
  • Pinch of Caster Sugar
  • 3tbsp Yoghurt
  • 1 Bunch Flat Leaf Parsley, chopped
  • 200g Mozzarella

Method
For the Gnocchi bake, you will need to firstly fire up your wood fired oven to its optimum temperature and then leave to cool so it’s at around 210°c-240°c.

Whilst your oven is coming down to temperature, (if you haven’t already) bring a pan of lightly salted water to the boil, and cook the Gnocchi until they begin to float. Put them straight into ice water and, once cooled, dry well and set to one side.

Next, in a heavy bottomed pan or casserole, fry the bacon in a little olive oil. Once it begins to crisp, add the onion, garlic, paprika, oregano and rosemary. Cook for a few minutes until the onions begin to soften.

Blend the plum tomatoes with the basil and sugar, and add to the pan along with the cherry tomatoes.

Cook out for 10 minutes, then remove from the heat and fold in the yoghurt and parsley.

Arrange the Gnocchi in the sauce, top with the mozzarella, and bake for 15 minutes, or until the cheese is browning and bubbling.

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Wood Fired Christmas Turkey

The turkey is the King of Christmas roast dinner, the icing on the cake, the piece de residence and this is how you do it wood fired – MERRY CHRISTMAS STONE BAKERS!

You’ll need24394043884b514e80057cc0d396f2b6

  • 1 Large Turkey
  • 1 Large white onion
  • 1 Whole lemon
  • 4 Cloves Garlic
  • 4 Rashers Smoked Bacon
  • 1 Small bundle of fresh thyme
  • 1 Small bundle of fresh rosemary
  • 2 Tbsp Olive Oil
  • Sea Salt
  • Fresh Cracked Black Pepper

Method

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Rinse your turkey inside and out, pat dry with paper towels. Cut onion and lemon in half and place inside the cavity of the bird with garlic and fresh herbs.

Truss the bird to keep everything inside. Coat the entire turkey with olive oil and season with salt and pepper.

Place the bird on an elevated roasting rack breast side down in your wood fired oven. When the skin on the topside of the bird has been sufficiently browned, flip it over place the bacon over the breast of the turkey and put back in the oven. Once the breast side and bacon has turned a golden crispy brown, cover the entire turkey with foil. Continue roasting until you reach an internal temperature of 70 degrees C between the leg and thigh. Allow to rest for 5-10mins before serving.

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Braised Beef Short Rib, Red Wine & Mushroom Pie

http://1112096723.1065853922.temp.prositehosting.co.uk/the-smiths-ligurian-fariata/

img_5336-1Beef Short Ribs are an exceptional cut of meat, which is sadly sometimes not given the praise it deserves. You can make your pie a day or two in advance and have it waiting in the fridge to cook! The wood fired cooking gives the pastry a beautiful crispness that you just can’t beat.

Ingredients

For the short ribs

  • 2 Beef Short Ribs
  • 2 Star Anise
  • 4 Sprigs of Thyme
  • 1 Sprig Rosemary
  • 1 Leek, chopped
  • 1 Large Carrot, chopped
  • 1 Head of garlic, split in half
  • 2 White Onions, quartered
  • 500ml Red Wine
  • 1 Litre Beef Stock

For the pie

  • 2 Red Onions, finely diced
  • 150g Chestnut Mushrooms, quartered
  • 50g Butter
  • 20g Plain flour
  • Frozen puff pastry

Method
The day before cooking put the all the short rib ingredients, except the stock, in a large container and refrigerate for 24 hours to marinade.

When you are ready to cook, separate everything so you have the short ribs, the wine, and all the veg, herbs and spices. You can then fire up your wood fired oven to its optimum temperature and allow to cool to around 250°c.

Next using a heavy bottomed casserole pan, heat a little olive oil in the pan, season the beef ribs, and brown on all sides. Remove to a cooling rack.

Add a little more oil to the pan should it be required, and fry the vegetables, herbs and star anise at the mouth of the oven until soft and beginning to brown. Pour in the red wine, pushing the pan into the oven, and allow it to reduce by 2/3rd’s.

Once reduced, return the beef to the pan add the beef stock, cover with baking paper and tin foil, and return to the oven.

Pop the door on the oven and leave to cook for three hours- or until the meat is easy to pull away from the bone.

When the beef is cooked, strain the liquid and discard the vegetables, retaining the liquid.

To make the pie filling, melt the butter in a casserole, and sweat off the diced red onions. Once soft, add the mushrooms, and when they’re soft, add the flour.

Next, add the reserved liquids from cooking the ribs, and the picked rib meat, and reduce by one third.

Transfer the filling to a pie dish, and top with a puff pastry lid.

Bake the completed pie in the oven for 20 minutes and serve piping hot. Delicious.

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Wood Fired Chicken Thighs with Turnips and Pears

img_3532
Make the most of some amazing seasonal ingredients with this delicious ‘one pot wonder’. The pears and turnips form a savoury compote that’s full of flavour and the dry heat in your oven will give you delicious crispy skin on the chicken! The perfect wood fired comfort food for a winter’s evening.

You’ll Need

  • 4 chicken thighs
  • 1 red onion, finely sliced
  • 2 pears, peeled, cored and chopped
  • 2 turnips, peeled and chopped
  • 4 cloves of garlic, crushed
  • 1 bay leaf
  • 225ml white wine
  • ½ a bunch of thyme, leaves picked

Method

Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.

Next, heat a good lug of olive oil in a heavy bottomed, high heat casserole and season with salt and pepper. Once hot, add your chicken thighs skin side down and cook for around 12 minutes or until the skin is beginning to brown.

Then, remove your chicken thighs from the pan and set to one side, skin side up. Don’t worry if your skin isn’t looking perfectly crispy yet, the thighs will be going back in the oven soon!

Add your onions, pears, turnips and bay leaf to the pan and season again. Return to the oven and cook for a further 15-20 minutes or until your vegetables begin to soften and start to colour slightly- checking occasionally and stirring.

Once your vegetables have softened and slightly browned, return your chicken to the pan, skin side up along with the white wine and two thirds of the picked thyme.

Then, pop your pan back into your wood fired oven and cook for a further 20 minutes until nearly all the wine has evaporated and the vegetables have begun to form a compote.

Remove from your wood fired oven and sprinkle with the remaining picked thyme and serve.

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Bavette Steak with Café De Paris Butter

Despite its name, Café De Paris butter actually originated in Geneva, Switzerland. It has a LOT of ingredients and may seem complex but it’s entirely worth the effort! Once made you can keep in the fridge to use with fish, meat or to fry vegetables in. The Bavette is a favourite that chef’s love- half the price and twice the flavour of most other prime cuts!

Ingredients

  • 2 Bavette Steaks

For the butter

  • 250g Unsalted Butter, softened
  • 1 Shallot, finely diced
  • 1 tbsp Gherkins, finely diced
  • 1 tsp Capers, chopped
  • 1 ½ tsp Curry Powder
  • 1 tsp Turmeric
  • ½ tsp Smoked Paprika
  • ½ tsp Cayenne Pepper
  • ¼ tsp Chilli Powder
  • ½ tsp Tomato Ketchup
  • ½ tsp Dijon Mustard
  • 1 ½ tsp Worcestershire Sauce
  • Dash of Tobasco
  • 1 tsp each of Tarragon, Parsley, Chives, Chervil chopped
  • Salt and Pepper

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature (around 350 – 400°c) and maintain a rolling flame.

To make the butter, mix all the ingredients together in a bowl, carefully roll in cling film creating a sausage shape then transfer to the fridge. This can be done a day or 2 in advance.

When ready to cook, bring your steaks to room temperature- this is particularly important for this cut as you can’t really cook the steak beyond medium rare as it will toughen up a great deal.

Next, you have several options as to how you can cook the steak. You can heat a chargrill on the deck of the oven, cook directly on the deck, or pan roast! Either way, season your steaks really well with salt and pepper just before cooking. You want to cook the steak for around 3-4minutes on the first side, then flip over for a further 1-2 minutes.

This will give a rare steak, add a couple of minutes for medium rare.

Now, leave the meat to rest for the same amount of time you have cooked it for. Once rested, slice the meat against the grain, and put on a tray, or roasting pan.

Top with a couple of slices of the butter, and sit in the front of the oven to melt.

Serve immediately.

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Wood Fired Chicken Madras

img_8604A Southern Indian dish by location, a Madras is very much an English dish at heart! This version is a great starting point- you can add more chillies for heat or fold through some yoghurt if you want a slightly creamier, milder curry. Adding a squeeze of lemon, lime or even a splash of vinegar can also bring a touch of tangy sourness.

You’ll Need

  • 1 tbsp sunflower oilimg_8614
  • 2 chicken breast, cut into good size chunks
  • 1 large red onion, diced
  • 2 cloves garlic
  • 1 large red chilli, diced
  • Thumb piece of ginger, grated
  • 1 tsp smoked paprika
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • 1tsp hot chilli powder
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 400g tinned tomatoes
  • 200ml chicken stock
  • Coriander for garnish

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to 280°C.

Next, heat the oil and sweat your onions and garlic with some salt. Once soft, add the ginger and chilli, continue to stir at the mouth of your wood fired oven.

Add all your spices, except the garam masala and continue to cook in the mouth of your oven until a paste begins to form.

Then, add your chicken and mix well until it’s coated by the spice mix.

Cover with your tomatoes and stock, then cook in the mouth of your oven uncovered for around an hour.

When your chicken is cooked and the sauce is of the desired consistency, finish with the garam masala and coriander leaves. Serve with some fluffy rice.

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Wood Fired Tandoori Chicken

tandoori-chicken-6Our wood fired Tandoori Chicken is a mighty fine recipe to try out in your wood fired oven this autumn. It may look complex, but working well in advance, this is an easy yet impressive way to show off your oven and a great dish to share amongst family and friends.

You’ll Need

  • 12 pieces of bone in chicken- we used drumsticks and thighs
  • Salt for curingtandoori-chicken-21
  • 1 or 2 red chillies
  • 1 green chilli
  • 5 cloves of garlic
  • Good thumb sized piece of ginger
  • ½ a lime, juice and zest
  • 1tsp ground cinnamon
  • 1tbsp garam massala
  • 1tbsp smoked paprika
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 200g yoghurt

Method
Start by liberally sprinkling your chicken with salt, and transfer to the fridge for 30 minutes.

Remove the chicken from the fridge, and wash thoroughly to remove all the salt.

Chop up your garlic, ginger and chilli’s, and transfer to a pestle and mortar to crush roughly along with all the spices.

Mix the spice mix with your yoghurt and generously coat your chicken in the marinade and transfer to a tray- pour over any excess marinade so as not to waste any.

Leave your chicken to marinade for at least 12 hours.

Then, fire up your wood fired oven to its optimum temperature and allow to cool until around 320°C.

When you’re ready to cook, divide your chicken into 4. Wrap each batch loosely in tin foil and drizzle with oil.

Cook in your wood fired oven for 30 minutes.

Remove your chicken from the foil and put directly on your high heat tray (you can line the tray with foil at this stage as it will be hard to wash off!).

Return your chicken, uncovered, back into your oven for a further 15-20 minutes.

Sprinkle with fresh coriander and a light pinch of garam masala.

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Wood Fired Lime and Coriander Chicken Thighs

This delicious lime and coriander chicken recipe is full of fresh flavoursCilantro-Lime-Chicken-Thigh-Recipe-9 that you’re just going to love! Remember to keep any leftovers for lunch the next day.

You’ll Need

  • 8 chicken thighs
  • 6 garlic cloves
  • 1 cup dry white wine
  • 2 limes, juiced
  • 2 cups chicken broth
  • 1 bunch of coriander, chopped
  • Olive oil
  • 1tbsp salt
  • 1tsp hot paprika
  • 1tsp black pepper
  • 1tbsp garlic powder
  • ½tsp ground nutmeg

 

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 180-190°C.

Next, mix your salt, pepper, paprika, garlic powder and nutmeg together in a bowl. Using some kitchen roll, pat your chicken thighs dry and coat in the spice mix. Let the chicken rest at room temperature for about 15 minutes.

Over the hob, heat 1-2tbsp of your olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Once brown, remove the chicken from the skillet and set aside.

Then, turn down the heat and add your wine to the skillet, cook until slightly reduced and add your chicken broth. Bring the liquid to a simmer and add your lime juice and garlic.

Transfer your chicken back to the skillet and toss in the coriander. Then, bring to a high simmer for about 5 minutes.

Cover your skillet with some foil and transfer to your wood fired oven until the chicken is cooked all the way through. Then, remove from and let it rest for 5 minutes before serving.

Serve your chicken thighs with a sprinkling of extra coriander and some fluffy rice! Delish!

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