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Wood fired Spring Tuscan Bake

One-Pan-Spring-Tuscan-Quinoa-Bake-7Here at Stone Bake we like to try a variety of different ingredients in our recipes, so we thought why not experiment with one of the most popular health foods out there: Quinoa. This Tuscan Quinoa bake is sure to become a wood fired favourite and is full of delicious fresh and vibrant flavours. What’s even better is it’s super healthy and easy to make- perfect for the spring months ahead or a Mother’s Day treat.

You’ll Need

  • 75ml olive oil
  • 85g sun-dried tomato pesto
  • 1tbsp dried basil
  • 2tsp dried oregano
  • 1tsp dried parsley
  • 1tsp dried dill
  • 1tsp crushed red pepper
  • 1-2 cloves of garlic
  • Salt and pepper to season
  • 75g kalamata olives, halved
  • 75g roasted, marinated artichokes, roughly chopped
  • 2tbsp pickled pepperoncini
  • 570g Quinoa, cooked
  • 230g Ricotta Cheese
  • 230g Mozzarella cheese
  • 3 red peppers, sliced
  • 115g pecorino cheese, grated
  • Cherry tomatoes and fresh basil to garnish

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature allowing time for your oven to cool to 180°c.

Now add the olive oil, sun dried tomato pesto, dried herbs, crushed pepper and garlic into a large high heat casserole dish. Add in the cooked Quinoa, olives, artichokes and pepperoncini’s. Give it a good stir until the ingredients have all been equally distributed. Then scoop in the ricotta cheese and mix until everything is well combined.

Sprinkle over the mozzarella cheese and red peppers, along with the pecorino and a quick drizzle of olive oil. Pop it in your wood fired oven for 40- 45 minutes and take out once the top is looking deliciously brown. Garnish with some fresh basil, cherry tomatoes and a little bit more pecorino.

Now all that’s left is to enjoy this delicious hot pot full of vibrant and fresh flavours.

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 FacebookTwitter, Instagram 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 204 985 should you have any further questions.

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Stone Bake’s chorizo, chicken and chickpea casserole

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Our wood fired chorizo, chicken and chickpea casserole is sure to satisfy some hungry guests in the last of the chillier months. The combination of chorizo and chicken creates the perfect flavour combination and the chilli really gives it a distinctive kick.

You’ll Need

  • 2tbsp vegetable oil
  • 500g chicken thighs
  • 1 onion, sliced
  • 1 garlic clove
  • 2 carrots
  • 1 celery stalk
  • 1 red chilli
  • Splash of red wine
  • 275g chorizo chopped
  • 100ml dry sherry
  • 1x 400g chopped tomatoes
  • 200ml chicken stock
  • 1x 400g chickpeas, rinsed and drained
  • Salt and Pepper
  • Chopped parsley

Method

Firstly you will need to heat up your wood fired oven to its optimum temperature and allow time for the oven to cool down to around 160-180°c.

Now heat roughly half of the vegetable oil into a large pan. Fry off the chicken thighs, ensuring that you turn them every couple of minutes. Once they are lightly brown, pop them to one side.

Pour in a little more oil into the pan and add in the onion, garlic, carrots, celery and chilli, cooking for roughly 5 minutes. Now stir in a splash of red wine, simmering until it has reduced right down. Next, add in the chopped tomatoes and stock. Bring to the boil and get started on your chorizo.

In a fresh pan, fry your chorizo for 3-4 minutes pouring in the 100ml of sherry. Once your chorizo is nice and crispy, leave to one side.

Finally add your browned chicken, crispy chorizo, chickpeas and veggie mixture into your ovenproof casserole dish and give it a good stir. Cook in your wood fired oven for 20-25 minutes; ensuring the chicken is cooked all the way through. To serve add a dash of seasoning, a sprinkle of freshly chopped parsley and some yummy wood fired 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.

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Wood fired sausage casserole

Our wood fired sausage casserole is full of fantastic flavours and even has a hint of chilli to give it that bit of something extra. It’s the perfect dish for a chilly weekend evening, so get those wood fired ovens fired up! We know you’re going to love it!

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You’ll Need

  • 1-2tbsp sunflower oil
  • 12 high quality pork sausages
  • 6 rashers of rind less bacon, cut into 1inch lengths
  • 2 onions
  • 2 garlic cloves, crushed
  • 1tsp hot chilli powder or smoked paprika
  • 1x 400g can chopped tomatoes
  • 300ml chicken stock
  • 2tbsp tomato puree
  • 1tbsp Worcestershire sauce
  • 1tbsp muscovado sugar
  • 1tsp dried mixed herbs
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 100ml red/white wine
  • 1x 400g can of butter beans
  • Salt and Pepper to season

Method

To start this casserole you will firstly need to heat up your wood fired oven to its optimum temperature, then allow time to cool until the oven reaches 240°c. 

Next, heat some oil in a large frying pan and fry your sausages gently for 10 minutes. Once they have browned all over, pop them into a large casserole dish and leave to one side.

Now you will need to fry the bacon, onions and garlic in a pan. Once the bacon has started to crisp and the onions soften, you can then sprinkle over the chilli powder and cook for a few minutes longer. Next stir in the herbs, tomatoes, chicken stock, tomato puree, Worcestershire sauce and brown sugar. Pour over the wine and bring to simmer.

When ready, transfer your filling into your casserole dish containing the sausages. Pop your mixture into your wood fired oven with the lid on for 20 minutes, stirring every 5 minutes or so

You can then drain the butter beans, stirring them into your casserole. Pop it back into your wood fired oven for 10 minutes or until the sauce has thickened.

Season with a little salt and pepper and serve with some fresh wood fired bread for a winter evening treat.

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 PrimoMezzoVento and Gusto 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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Stone Bake’s wood fired creamy chicken, ham and leek pie

Chicken ham and leek pieWho doesn’t love a pie baked in their wood fired oven in the wintertime? We’ve been loving our creamy chicken, ham and leek pie. The smoky ham flavours add a superb finishing touch, complementing the creamy flavours perfectly. So get those wood fired ovens fired up!

You’ll Need

  • A high heat 9inch round pie dish

For the filling

  • 450ml Chicken Stock
  • 3 chicken breasts
  • 75g of butter
  • 2 leeks
  • 2 garlic cloves
  • 50g plain flour
  • 200ml milk
  • Drizzle of white wine
  • 150ml double cream
  • 150g thick carved ham
  • Sea Salt and ground black pepper for seasoning.

Pastry

  • 350g plain flour
  • 200g butter
  • 1 egg beaten with 1tbsp cold water
  • 1 egg for pastry glaze

Method

Firstly, you will need to heat the chicken stock in a saucepan. Whilst you are doing this, add in the chicken breasts and bring to a low simmer. Pop on your saucepan lid and cook for 10 minutes. Then you’ll need to remove the chicken breasts, place them onto a plate and pour the excess stock into a jug.

Next, melt 25g of butter into a fresh saucepan. Stir in the leeks and gently fry for a few minutes. Then pop in the garlic and remaining butter, stirring in the flour once the butter has melted. Keep stirring, whilst gradually pouring in the milk. Once you have added all of the milk, slowly put in the stock and wine. Keep mixing until the sauce is smooth and thick. Simmer for 3 minutes. Finally take off the heat, stir in the cream, adding in some salt and pepper for seasoning.

Next you will need to fire up your wood fired oven to its optimum temperature, then leave it to cool, maintaining a temperature of around 200°c.

Now it’s time to get on with the pastry. Mix together the flour and butter until the mixture resembles breadcrumbs. Next, pour in the beaten egg and combine until the mixture forms a ball. Leave around 250g of pastry for the lid.

Roll out the remaining pastry on a floured surface until it is around 5mm thick and 4cm larger than the pie dish. Gently place the pastry into the pie dish, pressing firmly on the sides to ensure there is no air bubbles. Always make sure there is some extra pastry hanging over the sides.

Next, it’s time to get messy with the filling. Chop the chicken into small chunks, stirring it in along with the ham and leeks into the cooled sauce. Pour the filling into the pie dish. Roll out the pastry that you have put aside, placing it on top of your dish so it acts as a lid. Make sure you securely press together the edges, and then trim off any excess pastry.

Finally, place a hole in the top of the pie and glaze the pastry lid with the egg wash. Put your pie in your wood fired oven for 35-40 minutes, or until your pie appears golden-brown in colour and the filling is piping hot.

Now all you have do is devour this scrumptious winter pie with family and friends. It’s sure to become a wood fired favourite!

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Stone Bake’s Boston Baked Beans

Here at Stone Bake HQ, we love classic recipes with a twist. Our Boston baked beans is no exception. Not only is it delicious but it’s simple to make. Perfect for a big breakfast with the whole family.

You’ll Need (Serves 4)Boston-Baked-Beans-Recipe

  • 1tbsp oil
  • 200g smoked bacon
  • 1 onion, finely chopped
  • 2x 400g tinned cannellini beans, drained
  • 1x 400g kidney beans
  • 75g brown sugar
  • 2tbsp black treacle
  • 1tbsp English Mustard
  • 1/2tsp paprika
  • 400g chopped tomatoes
  • 300ml beef stock

Method

First things first, you will need to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 180°c.

Next heat the oil in a large casserole dish and cook the bacon and onions for roughly 5 minutes. Next stir in the beans, sugar, treacle, mustard, paprika and chopped tomatoes. Pour over your beef stock, and then place the lid on your dish.

Cook in the oven for 2 hours, or until the beans are soft and the sauce has thickened. Serve with generous helpings of fresh wood fired bread and a sprinkling of parsley. Yum!

If you want to find out more information about our residential oven range and other products please click here!

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Classic wood fired lasagne

161e37f78e1346971679a26214cc2ffbEveryone loves a classic wood fired dish, so why not indulge in a family favourite? Our homemade Stone Bake lasagne is perfect for a winters evening. It’s full of rich flavours with subtle hints of Parmesan, giving it a scrumptious finishing touch.

For the sauce

  • 4tbsp olive oil
  • 4 celery sticks
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 1 sprig rosemary
  • 900g beef mince
  • 1 bottle of red wine
  • 2x 400g can tomatoes
  • 200ml beef stock
  • Salt and Ground Black Pepper

For the béchamel sauce

  • 1 ¾ pints of milk
  • 2 bay leaves
  • ¼ onion
  • Pinch of freshly grated nutmeg
  • 50g butter
  • 50g plain flour

For the lasagne

  • Fresh lasagne sheets
  • 3 balls of mozzarella
  • 2tbsp butter

Method

Firstly, you will need to get started on your ragu. Fry the celery, carrots and onion for 15 minutes over a low heat. Add in the garlic and rosemary and simmer for a few more minutes. Next, add in the beef and cook until the liquid from the meat has been absorbed. Pour in 400ml of red wine, and then cook for another 45 minutes.

Once the wine has evaporated, add in the tomatoes and stock. Leave the mixture to cook for two hours, seasoning with a dash of salt and pepper. This gives time for the beef to marinate in the flavours, making the end result so much more delicious!

Next you will need to move onto your béchamel sauce. Place the milk into a saucepan adding in the bay leaves, nutmeg and onion. Slowly bring up to the boil.

In a different saucepan melt together the butter and flour. Beat well and cook for a few minutes. Then slowly add in the milk, whisking continuously until all the milk has been absorbed.

Next you will need to get your wood fired oven fired up and ready to go! Fire your oven up to its optimum temperature, then allow time to cool, maintaining it at around 180°c.

As all your ingredients are ready to go, get a large high heat ovenproof dish, preferably square or rectangle shape. Spoon roughly a third of the béchamel sauce onto the bottom of the dish, then place a layer of lasagne sheets over the top. Next add some Parmesan, mozzarella and black pepper then add in a layer of ragu. Repeat this step until you have used all of your ingredients up. When placing your pasta sheets on the top to finish, add extra Parmesan and béchamel sauce for a truly scrumptious golden brown top. Cook in your wood fired oven for 30 minutes.

Now all you have to do is sit back and enjoy your homemade lasagne. Serve with green leafy salad and some fresh wood fired bread- nothing beats it!

If you want to find out more information about our residential oven range and other products please click here!

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Stone Bake’s Slow-Cook Chilli Con Carne

Slow Cook Chilli Con CarneChilli con carne is the perfect winter dish to enjoy in the colder months when hearty food is everyone’s favourite. Our slow-cooked wood fired chilli con carne is definitely the tastiest around, with rich intense flavours making this dish really stand out in a crowd. 

You’ll Need

  • 1 sliced onion
  • 1 pepper, sliced
  • Small bunch of fresh coriander stalks, finely chopped
  • 1tbsp sunflower oil
  • 800g beef brisket, trimmed down to small pieces
  • 2 garlic cloves
  • Salt and ground black pepper to season
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 2tsp hot chilli powder
  • 1tsp dried oregano
  • 2tbsp tomato puree
  • 400g tin chopped tomatoes
  • 300ml beef stock
  • 400g red kidney beans
  • 1 cube good quality dark chocolate, minimum 70% cocoa solids

Method

Firstly, you will need to fire up your oven to its optimum temperature, then allow your oven to cool maintaining the temperature at roughly 180°c.

Next, pop the onion, red pepper and coriander stalks into a large ovenproof dish. In a separate large frying pan, season the beef with salt and ground pepper, popping in your ovenproof dish when ready.

With the juices left behind from the beef, add in the garlic, spices and oregano and fry for 1 minute until fragrant. Then pop in the tomatoes, puree and stock and bring to the boil.

Next, in your ovenproof dish pour the hot sauce over the meat and vegetables, placing a lid on top. Pop in your wood fired oven for 5-7 Hours, adding in your kidney beans half way through. When your meat is super tender, your chilli con carne is almost ready.

Now all you need to do is add the chocolate into the sauce, stir this in until melted. Finally season the dish to taste and serve with fluffy rice, sour cream and guacamole for a Mexican inspired feast. We dare you not to love this delicious dish!

If you want to find out more information about our residential oven range and other products please click here! 

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Stone Bake’s Slow-Cook Normandy Pork Casserole

Stone Bake’s Slow-Cook Normandy Pork Casserole

Who doesn’t love to tuck into a scrummy casserole on a chilly autumn evening? Our creamy slow-cook pork casserole is a great alternative if you don’t fancy a heavy winter stew. It’s full of refreshing but delicious flavours with a hint of mustard.

Ingredients (Serves 6)
50g butter
1kg free-range British pork, cubed
200g of pancetta lardons or chunky bacon, chopped
16 shallots, peeled and left whole
1 small onion, diced
2 celery sticks, chopped
300ml (1/2 pint) dry cider
300ml (1/2 pint) chicken stock
6tbsp crème fraîche
2tbsp cornflour mixed with 2tbsp of water
2tbsp Dijon mustard
2tbsp fresh tarragon leaves, finely chopped

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. You will then need to leave your oven to cool, maintaining the temperature at 170 degrees C.

Next, add half your butter into a large casserole dish, and then place in half the amount of pork. Pop into your wood fired oven for 10 minutes. When your pork is thoroughly browned, remove from the casserole and leave to rest. Repeat this process with the remaining pork and butter.

In the meantime, fry the bacon until crispy. Once your bacon is nice and crisp, fry off the shallots, onion and celery until slightly soft.

Next it’s the fun bit; combine your pork, bacon and vegetables into your casserole dish. Pour over the cider and the chicken stock and cook for 2 hours or until the pork is nice and tender.

Finally add the crème fraîche, cornflour mix, mustard and tarragon into the casserole. Heat on a hob and stir until you have a thick creamy sauce, oozing with flavour.

Serve with some fresh bread baked in your wood fired oven.

If you want to find out more information about our residential oven range and other products please click here!

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Stone Bake’s Slow-Cooked Vietnamese Beef Stew

Vietnamese Beef Stew

With the weather getting chiller as we head into autumn, we can’t get enough of yummy slow-cooked stews full of flavour. We particularly love our Vietnamese beef stew, it’s fragrant but comforting- perfect for a chilly autumn night. It’s packed full of delicious autumnal veggies such as butternut squash and carrots, with some fabulous Vietnamese ingredients, giving it a distinct and unique taste. The ultimate wood fired stew and it tastes even better the next day.

Serves 4 People

  • 900g (2lb) beef shin, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp Chinese five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar (or dark brown sugar)

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  • 4 banana shallots, peeled and roughly chopped
  • 2 green chillies, finely chopped
  • 4 large tomatoes, chopped
  • 2 tbsp tomato paste
  • 4 carrots, peeled and chopped
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves
  • 625ml | 2 1/2 cups hot beef stock
  • 450g | 1lb butternut squash, peeled and cubed
  • 2 tbsp rapeseed oil
  • Basil leaves, chopped to garnish

Technique

First things first, mix together the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and brown sugar in a large bowl. Leave to marinate for roughly an hour. Ensure all your veggies are prepped and ready to go.

Next you need to fire up your wood fired oven to reach its optimum temperature. Then allow the oven to cool down and maintain the temperature at around 160 degrees C, to allow for slow cooking.

Whilst you’re waiting for your oven to cool, brown off your beef, and fry off the shallots and chillies for a few minutes before adding into the stew. Pop in the tomatoes, carrots, tomato paste, cinnamon stick, star anise, kaffir lime leaves and stock into your casserole dish.

Once everything is in your dish, cover with a lid and put in in your wood fired oven for around an hour. After 1 hour, take out your stew, give it a good stir, then add the butternut squash. Pop your stew back into your wood fired oven for around another hour, or until the beef is super tender.

To finish off add a couple of chopped basil leaves and make sure it’s seasoned to perfection. Serve with some yummy fresh bread, then all you have to do is enjoy!

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Wood Roasted Duck & Red Currant Relish

Red currants are officially in season from July-September so we thought we’d make the most of them with this delicious wood fired dish. We have accompanied wood fired duck with a redcurrant relish – yum!

Wood Fired Duck & Redcurrant Relish

  • 4 duck breasts (about 140g/ 5oz each)
  • Pinch Chinese five-spice powder

For the relish you’ll need:

  • 1 small red onion, chopped
  • 1 small green apple, cored and chopped
  • 1 fat garlic clove, chopped
  • 1 tbsp chopped fresh root ginger
  • 1 large fresh red chilli, chopped (optional)
  • 2 tbsp olive oil
  • 100ml red wine vinegar
  • 2-3 tbsp light muscovado sugar
  • 140g fresh or frozen red currants
  • 2 tbsp balsamic vinegar

Red Currant & Onion Relish

Start by firing up your wood fired oven to reach its optimum temperature. Keep the temperature high to brown/seal food items in the oven, follow this by covering with liquid or a lid then maintain oven above 200°C.

Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the red currants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.

Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.

Heat a wood fired ovenproof frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begins to melt. Spoon over the duck and season.

When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat; allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.