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Wood Fired Spatchcock Chicken

Our spatchcock chicken recipe is a great way to get all the fantastic flavours of a whole roast chicken but without the lengthy cook time. We just love all the herby flavours that compliment the chicken and set this recipe apart from the in this recipe. 

You’ll Need

  • A whole chicken
  • 1tbsp olive oil
  • 1tbsp chopped oregano
  • 1tbsp chopped thyme
  • 2tbsp chopped rosemary
  • 4 garlic cloves
  • Salt & pepper

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

Next, use poultry shears to cut along each side of your chickens back bone and remove it. Turn your chicken breast side up and press on the breastbone to flatten your chicken.

Then, rub your olive oil, oregano, rosemary and thyme onto your chicken and generously season with salt and pepper.

Transfer your chicken to a high-heat baking tray with the skin side up and tuck your garlic cloves underneath it. Place in your wood fired oven for around 30-40 minutes until the skin is browned and starting to go crispy.

Finally, remove from your wood fired oven, allow to cool, carve and serve with a fresh salad and new potatoes. Tasty and healthy too!

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Wood fired lamb burger with red onion pickle

As it’s National Burger Day, we wanted to share a burger recipe that can be done in your wood fired oven. It’s one of our absolute favourites!

red-wine-burger-1-731x1024You’ll Need

  • 400g lamb mince
  • 2 Jacobs crackers
  • 80g Dorset blue vinney (or good quality blue cheese!)
  • 1 red onion, super thinly sliced
  • 2tsp good quality red wine vinegar
  • 1tsp Maldon salt

Method

Firstly, fire up your oven to its optimum temperature and allow to cool to around 300C.

Next, heat a griddle pan in the front of the oven.  Don’t have one? Don’t forget to purchase our fantastic set of cookware, which includes a griddle, small saucepan, dutch oven, frying and much more!

Then, to make the pickle, put your super thinly sliced red onions, salt and vinegar in a bowl and scrunch up for 2 minutes with your hands. Leave to one side.

Mix your lamb mince with the smashed up Jacobs crackers, season well with salt and black pepper, and mould into 2 burger patties- ensuring you knock out as much air as possible. Cover and refrigerate for at least 10 minutes.

Add a lug of olive oil to your pan and cook the burgers for around 6 minutes.

Then, carefully remove the pan from your wood fired oven, and top the burgers with cheese and cover with tin foil.

Put back in the oven for around 2 minutes- or until the cheese is melted and the burgers are cooked through.

Finally, serve in a brioche bun with pickle inside, and cucumber yoghurt on the side. Tasty!

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Wood Fired Ham

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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Wood Fired Spicy Chicken Wings

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!recipeimages_international_website_1800x1800_moroccan_chicken_wings

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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Wood Fired Feijoada

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 Need6c7da554d36ccf284ca930b8ffa9e2a7

  • 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.

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Wood Fired Chicken Strips

1a03c7d9c340dd52c9fb2389ef878eeb copyBaking 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.

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Wood Fired Barbecue Ribs

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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!

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Wood Fired Roast Lamb with Chorizo, Orange and Parsley

Picture1There really isn’t anything more delicious than wood fired roast lamb. Our recipe is full of fresh orange flavours combined with chorizo and garlic, making it so scrumptious you won’t quite believe it!

You’ll Need

  • 1 leg of lamb (about 2kg)
  • 2 heads of garlic
  • 4 oranges, 2 juiced
  • 1 x 290g pack sun soaked tomatoes
  • 2 x 250g packs un-cooked mini chorizo sausages
  • Fresh parsley

Method

Firstly, you will need to fire up your oven to it’s optimum temperature then allow time for it to cool until it reaches 200°c.

Pop the lamb into a large ovenproof dish and add in the garlic cloves and juice from the oranges. Cover with foil and place into your wood fired oven for around 2 hours.

Whilst the lamb is cooking drain the tomatoes, slice the chorizo and cut the remaining oranges into wedges. After 2 hours, remove the lamb from your oven and baste the lamb with the juices as well as scattering the tomatoes, chorizo and orange wedges around the meat.

Pop it back into your wood fired oven uncovered for another hour and when ready, lift out the lamb, cover it with foil and leave to rest for around 30 minutes.

We recommend serving with some wood fired roasties and a sprinkling of fresh parsley. 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 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 herby citrus chicken

Wood fired herby citrus chicken is a great dish if your hosting a dinner party during the spring and summer months. It’s full of tasty flavours, bound to please a group of hungry guests and is quick to prepare if you’re a little short on time.

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  • 2 chicken breasts
  • 5 cloves of garlic, crushed
  • 2tbsp honey
  • 2 lemons, 1 juiced, 1 sliced
  • 2 oranges, 1 juiced, 1 sliced
  • Red pepper flakes
  • 1tbsp Italian herb seasoning
  • 1tsp paprika
  • 1 medium onion, sliced
  • Olive Oil
  • Fresh thyme and rosemary
  • Salt and pepper

Instructions 

Firstly get your wood fired oven fired up to it’s optimum temperature and allow time for it to cool to 220°c-250°c. In a bowl whisk together the olive oil, honey, lemon and orange juice, dried seasoning, red pepper flakes and a dash of salt and pepper. Give it a good old stir.

Place the chicken into a high heat-baking dish and pour the mixture on top turning to ensure an even coating. Leave to marinate for 20-30 minutes in the fridge.

After you have left the chicken to marinate, you can arrange the orange, lemon and onion slices and thyme along with the rosemary all around and underneath the chicken, finishing with a drizzle of olive oil.

Roast the chicken in your wood fired oven for around an hour or until the chicken is fully cooked and starting to go crispy.

Serve with cous-cous and rocket for a light but tasty summer dish.

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Wood fired Moroccan Chicken Skewers

With spring just around the corner we thought we’d share one of our new favourite recipes full of light and fresh flavours. We’re talking tender chicken, a stunning goats cheese and yoghurt relish and a zingy lemon and herb vinaigrette. It’s so good, you won’t quite believe it! 

You’ll Need

Chicken SkewersSpring-Veggie-+-Lemon-Moroccan-Chicken-Skewers-with-Minted-Goat-Cheese-Yogurt.-1

  • 700g chicken breast
  • 2 cloves garlic
  • A pinch of fresh ginger, peeled and chopped
  • 1tsp cayenne pepper
  • 2tbsp fresh cilantro
  • 2tbsp fresh parsley
  • 1tbsp smoked paprika
  • ½tbsp cumin
  • ½tsp cinnamon
  • 1tsp salt
  • 1tsp pepper
  • 120ml olive oil
  • 1 medium lemon, grated and juiced
  • 1 jar of marinated artichoke quarters
  • 1 bunch of asparagus

Lemon herb vinaigrette

  • 1 lemon, juiced and zest
  • 120ml olive oil
  • 1tbsp fresh parsley
  • 1tsp salt
  • 1tsp honey
  • ½ a lime juiced

Minted goat cheese yoghurt

  • 120g plain greek yoghurt
  • 2tbsp fresh mint, chopped
  • 1/2tsp crushed red pepper flakes
  • ½ lemon juiced
  • Salt and pepper to season
  • 85g goats cheese, crumbled

Method

Firstly you will need to get on with the marinade. In a food processor add in the garlic, ginger, all of the spices and some salt and pepper. Process for a few minutes until everything is finely chopped. Slowly add in the olive oil, lemon zest and juice.

Now you will need to chop up your chicken into large chunks, and place them into a large bowl. Pour over the marinade and mix everything well so the chicken gets an even coating. Pop it in your fridge for at least 2 hours or if you are really prepared- overnight.

Once your chicken has been marinated you can fire up your wood fired oven to its optimum temperature, allowing time for your oven to cool until it reaches about 220°c.

Whilst you are doing this you can get on with making the vinaigrette. Add the lemon zest and juice into a small saucepan and simmer until the zest has absorbed all of the juice. Once your zest is ready, place it in a small mixing bowl adding in the olive oil, parsley, salt, honey and lime juice. Whisk together briskly and leave to cool.

Now you can move onto the minted goats cheese yoghurt mix. Stir all the ingredients together, gradually mixing in the crumbled goats cheese. Pop it in the fridge until you’re ready to use.

You can now assemble your skewers. Thread the chicken, asparagus and artichoke onto wooden skewers that have been soaked in water beforehand. Place them into your wood fired oven on a heatproof baking tray for 10 to 15 minutes, or until the chicken is cooked all the way through. Remember to keep turning them every couple of minutes to ensure an even finish.

Serve with a drizzle of lemon herb vinaigrette and a generous dollop of the goats cheese yoghurt. It’s the perfect spring dish and is sure to taste delicious with a side of couscous and warm pitta bread.

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.