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Wood Fired Lamb, Asparagus and New Potatoes

A perfect spring twist on a winter’s dish; ideal whilst the spring evenings are still a little chilly!

  • 4lbs Leg of Lamb, boneless roast
  • 1 bunch of Asparagus
  • 1 head Garlic, cloves
  • 2 tbsp Fresh Rosemary
  • 2lbs of New Potatoes
  • Salt and Pepper to season
  • 60ml of Olive Oil
  • Zest and Juice from 2 Lemons

 

In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season the lamb with salt and pepper. Place in a large re-sealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let it sit at room temperature for 1 hour (or refrigerate overnight), flipping the bag halfway through.

 

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 400°C. For more information, please refer to our Cooking Techniques Guide.

 

Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer potatoes to a cast iron tray and roast for 20 minutes.

 

Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast for 15 minutes. Remove the lamb from the oven to let the oven cool to a temperature of 150 degrees C, and cook for 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (about 20 minutes longer).

 

Tent lamb with foil, and let it rest for 20 minutes before carving and serving. If necessary, to fully cook vegetables; return them to oven while meat is resting.

 

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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Stone Bake Oven Roasted Shredded Duck, Watercress and Orange Salad

An oriental twist on a summer salad; this succulent duck dish is as colourful as spring!

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  • 2 duck legs
  • 1 tsp five-spice powder
  • 5 tbsp rice vinegar
  • 5 tbsp soy sauce
  • 2 big oranges, segmented, juice reserved
  • 2 x 100g bag watercress
  • 200g bag radishes, thinly slices
  • 140g pack chicory, leaves separated
  • Small bunch of spring onion

 

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.

 

Pat the duck legs dry and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes. Remove the duck and foil and increase the temperature to 240 degrees. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

 

Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

 

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.

 

For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

 

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Wood Fired Grapefruit and Sugar Rubbed Pork Tenderloin

This recipe is a heavenly combination of sweet and savoury. The succulent pork is rubbed with a sugar and grapefruit concoction, which is what makes this dish stand out!

  • 8oz packed dark brown sugar
  • 1 tbsp. smoked sweet paprika
  • ½ tsp. ground cumin
  • ½ tsp. ground fennel
  • ¼ tsp. cayenne
  • 5 cloves garlic, peeled
  • 2 grapefruit, 1 pink or red grapefruit and 1 white, zested and supremed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (1½-lb.) pork tenderloin

 

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

 

Purée sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a food processor until very smooth; transfer to a large bowl. Add pork and toss to combine; cover with plastic wrap and let sit 15 minutes at room temperature. Transfer pork to a cast iron tray fitted with a wire rack; cook until slightly caramelized on the outside and an instant-read thermometer inserted into the pork registers 140°, about 45 minutes. Let pork rest 10 minutes before slicing.

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Wood Fired Chicken with Dates, Olives and Capers

With a tempting concoction of ingredients; this dish is certainly not one to miss! Using the February produce guide has given us inspiration to create this flavoursome chicken recipe!

 

Chickenanddates

  • 8 chicken legs, drumstick and thigh attached, skin on (2kg net)
  • 5 garlic cloves, crushed
  • 15g fresh oregano, torn, plus extra for garnish
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 100g pitted green olives
  • 60g capers, plus 2 tbsp of their juices
  • 70g , pitted and quartered lengthways dates
  • 2 bay leaves
  • 120ml dry white wine
  • 1 tbsp date syrup or treacle
  • Salt and black pepper

 

Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Start by firing up your wood fired oven to its 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.
Spread out the chicken legs on a cast iron tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown and the skin is crispy on top, ensuring they are well cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve it on up!

 

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Wood Fired Pork and Pears

It’s been a cold week so why not warm up with this scrumptious dish! The pears compliment the pork perfectly to give this dish a fruity feel.

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  • 13 lb boneless pork loin
  • 3 pears, halved
  • 1 bulb garlic, broken apart, 1 clove finely chopped
  • 1 tbsp salt
  • 1 tbsp pepper
  • a few sprigs each of thyme and rosemary
  • sesame oil or olive oil for drizzling

 

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.

 

Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat, sear the pork until golden and you get a bit of a crust. Place in a cast iron tray with the halved pears and garlic. Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes.

 

Cover in tin foil and let rest for 5-10 min.

 

Enjoy!

 

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Wood Roasted Chicken, Apples and Leeks

Wood Roasted Chicken, Apples and Leeks 

A mouth-watering alternative to the classic roast chicken. This simple dish satisfies the taste buds but also ensures you have 2 of your 5 a day! Perfect for those January calorie counters!

roasted-chicken-apples_300

  • 4 Small crisp apples
  • 2 Leeks
  • 6 Small sprigs of fresh rosemary
  • 2 Tablespoons of olive oil, kosher salt and black pepper
  • 8 Small chicken thighs and drumsticks

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.

In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt and ¼ teaspoon pepper. Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables. Roast until the chicken is cooked through and the apples and leeks are tender for 40 to 45 minutes.

 

 

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Wood Fired Chicken with Jerusalem Artichoke Risotto & Roasted Veg

Ingredients taken from our January produce guide has inspired this healthy dish. With an abundance of scrumptious roasted veg, this delicious wood fired chicken risotto is the perfect way to get started on that new year health kick!

For the chicken

For the risotto

For the vegetables

 

                                            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.

 

  1. Season the chicken breasts with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock, garlic and sprigs of thyme to the pan and cover the pan with a lid.

  2. Bring the mixture to the boil, then gently poach the chicken for 25 minutes.

  3. Remove the pan from the heat of the oven and allow the chicken to cool in the stock. Then remove the chicken breasts from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.

  4. Season the chicken with salt and freshly ground black pepper.

  5. Add the olive oil and place the chicken breast in a roasting tray, skin-side down and now add the roasted vegetables, place the carrots, turnips, beetroots, rosemary and one of the garlic cloves. Roast for 30 mins until all golden brown.

  6. Whilst the veg and chicken are roasting you can prepare the risotto. For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.

  7. Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.

  8. Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.

  9. Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.

  10. Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.

  11. Place the saucepan of rice back into the heat of your wood fired oven and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.

  12. Add a large spoonful of the artichoke purée, the remaining butter and the Parmesan to the saucepan and stir until the ingredients have combined.

  13. Add the chives to the risotto and mix well.

  14. Serve the chicken breasts on top of the risotto with the roasted veg on the side and a sprig of rosemary on top for a bit of snazzy decoration!

 

  • For more information about our residential oven range and other products click here!

 

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Turkey, Ham & Leek Pie

Everyone loves a good wholesome pie! It’s a great, hearty winter warmer and it’ll use up all those leftover bits of meat from Christmas!

Stone Bake Turkey, Ham and leek pie 1

You’ll need: 

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Add a knob of butter to a large pan and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat.

Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the Parmesan and cook in your wood fired oven for 20 minutes until the pastry is golden-brown.

 

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Wood Fired Chestnut, Cranberry and Bacon Stuffing Loaf

This recipe is the ideal accompaniment to any roast dinner but this recipe in particular is super festive, complimenting your roast turkey at Christmas perfectly! What’s more, this stuffing loaf is nice and easy to serve because it can be sliced up!

You’ll need:

  • 100g dried cranberries that have been soaked in 50ml of port for 1 hour
  • 1 small onion, finely chopped
  • 50g butter
  • 2 garlic cloves, minced
  • 450g sausage meat
  • 140g breadcrumbs
  • A sprinkling of your favourite fresh herbs, finely chopped
  • 140g cooked chestnuts roughly chopped
  • 1 medium egg lightly beaten
  • 10 streaky bacon rashers

stuffing loaf

 

Fire up your wood fired oven to it’s optimum temperature and allow the oven to cool to around 200 ° C.

In the meantime, in a regular frying pan, fry off the onion and garlic in the butter until the onion is translucent.

Next, simply add the remaining ingredients to the onion into a large bowl (sausage meat, soaked cranberries, breadcrumbs, herbs and chestnuts) adding in enough beaten egg to bind the ingredients together. Stir thoroughly or get stuck in and use your hands!

Line a cast iron/high heat loaf tin with the streaky bacon rashers and spoon in the stuffing mixture.

Move the embers to the side of the oven chamber and place the tin inside the oven and place the oven door in the doorway to create a baking environment (check out our cooking techniques guide for more info). Bake the stuffing for 40-50 minutes until the sausage meat is cooked through. You can cook the loaf up to 2 days in advance of the big day.

Just before you are ready to serve, turn out the stuffing loaf and place on a cast iron baking tray/dish so the bacon is on top. Place back in your wood fired oven, this time at a slightly higher head of 250 ° C for 10-15 minutes to heat the stuffing through and crisp off the bacon.

Cut the loaf into slices (serves about 8) and serve alongside your roast!

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The Gallagher’s Cider Chicken

Cider Chicken

 

A wonderful guest recipe from Joe & Mary Gallagher – simply delicious!

“The oven is the centrepiece of our outside kitchen and it has proved to be so popular with our family and friends that we are now having more parties than ever.”

Ingredients

  • 1 Large Chicken
  • 1 440ml Can of Cider
  • 4 Large Potatoes cut into small chunks
  • 2 Quartered Eating Apples
  • 1 Large Onion
  • 2 Cloves of Garlic
  • 3 Sprigs of Rosemary
  • 3 Sprigs of Thyme
  • Olive Oil
  • Salt and Pepper

Method

Heat the oven to approx. 250* C and as the fire dies down push the coals to the back of the oven.

In the meantime, in a suitable roasting tray, lay a layer of coarsely chopped onions and garlic together with the rosemary and thyme sprigs.

Prepare the chicken by rubbing into the skin sea salt and olive oil and season with ground pepper. Next insert the opened can of cider into the cavity of the chicken and stand the chicken up in the roasting tray. Lay the potatoes and apples around the chicken, on top of the onions, and pour over a little olive oil.

Place the tray in the oven at approx. 225* C, we leave the door open, and leave to roast for approx. 1.5 hrs turning the tray every 20 mins to ensure even cooking. We have found that we need to add a little more wood to the fire once or twice throughout cooking to maintain the temp at around 180*C.

After 1.5 hrs check the chicken by inserting a small knife into the thigh. If the juice runs clear the chicken is cooked.

Most of the cider will have evaporated and been absorbed by the chicken making it incredibly moist and beautifully flavoured.

Take the chicken out of the tray to set aside to rest. Remove the potato, onion and apple mix and set aside in a warm place. Remove the can from the chicken and pour any remaining cider into the tray. Stir with the residual juices in the tray and use to pour over the carved chicken and serve with the potato, onion and apple mix.