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Tom’s Wood Fired Beef Wellington

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Perfect for a Sunday gathering with friends and family – try out Tom’s unbelievably delicious recipe!

Ingredients for the Duxelles:

  • 3 pints (1 1/2 pounds) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Ingredients for the Beef:

  • 1 (3-pound) centre cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish

Ingredients for the Green Peppercorn Sauce: 

  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

Start by firing up your wood fired oven to it’s 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.

To make the Duxelles:

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, and then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

To prepare the beef:

Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the centre of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake in your wood fired oven for 40 to 45 minutes until pastry is golden brown. Remove from oven and rest before cutting into thick slices.

Serving suggestion:

Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Potatoes, and Warm Wilted Winter Greens.

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The Smith’s Rib of Beef with Roasted New & Sweet Potatoes

Mike & Pat Smith have done it again with this mouth watering beef guest recipe! A perfect dish for your wood fired oven.

Smith's beef 1

 

Ingredients

For Beef:

  • Rib of Beef (calculate one rib or two people).
  • Black Pepper Corns
  • Rock Salt
  • Fresh Rosemary
  • Garlic
  • Olive Oil
  • Onion

 

For Roast Potatoes:

  • New Potatoes
  • Sweet Potatoes
  • Cherry Tomatoes
  • Mixed Sweet Baby Peppers
  • Rock Salt
  • Ground Pepper Corns
  • Olive oil
  • Good Quality Balsamic Vinegar

Remove rib of beef from fridge a good two hours before cooking to get to room temperature. Grind together the pepper corns, salt, rosemary & garlic, then add olive oil to form a paste. Cut a large onion into thick slices and place in shallow roasting dish to form a base. Pat dry the rib of beef and coat with the paste and place on top of the onion. Fire your oven for about an hour to bring it up to cooking temperature and push fire to rear of oven. Place roasting dish with beef in centre of oven, maintain a small flame and burning embers.

Peel sweet potatoes and cut into small chunks equaling size of new potatoes. Place in roasting dish and sprinkle with olive oil and season with salt and pepper. This will require about one hour to cook, so will need to be put in the oven with the beef an hour before you need to serve. (Remembering that your beef will need 20 to 30 minutes resting time). After approximately 30 minutes add the cherry tomatoes and sweet peppers, sprinkle with the balsamic vinegar and cook for a further 30 minutes.

 

Cooking Time

The beef will require around 15 to 20 minutes per 500g plus an extra 15 to 20 minutes. (The beef pictured weighed 1675kg and took one hour to cook. I used a digital probe thermometer to obtain an internal temperature of 54c to give medium rare). After removing from oven it will also need a further 20 to 30 minutes resting time, cover with a double layer of foil and tea towel to keep warm.

 

Smith's beef 2

 

 

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Wood Fired Leg of Lamb

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Ingredients:

  • 2 legs of lamb
  • 2 cloves garlic, thinly sliced, plus 1 clove minced
  • Salt & freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 4 tablespoons extra-virgin olive oil

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 250 degrees C. For more information, please refer to our Cooking Techniques Guide.

Lay the lamb legs flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incision in the lamb and insert a slice of garlic into each incision. Season lightly with the salt and pepper.

In a small bowl, stir together the chives, mint, rosemary, thyme, oregano, minced garlic and 3 tablespoons of the olive oil.

Spread the herb mixture evenly over the exposed side of the lamb. Place the lamb onto a griddle pan and brush the outside of the lamb with the remaining olive and season lightly with salt and pepper.

Place pan in oven and roast the lamb for 1 1/2 to 2 hours. Let the meat stand for at least 10 minutes before slicing and serving.

 

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Stone Bake Marmalade Glazed Duck

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Ingredients:

  • 2 (5 1/2-pound) dressed ducks
  • 2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 12 shallots, peeled
  • 10 garlic cloves, crushed
  • 2 fresh rosemary sprigs
  • 1 small lemon, cut in half
  • 1/2 cup lemon marmalade
  • 1/4 cup firmly packed brown sugar
  • Garnishes: rosemary sprigs, lemon slices, fresh berries

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 250 degrees C. For more information, please refer to our Cooking Techniques Guide.

  1. Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under.
  2. Place ducks, breast side up, on a lightly greased grill rack and tray and place into oven once it has reached it’s optimum temperature and you have brushed embers to one side. Bake, uncovered for 30 minutes. Turn ducks over; bake 30 minutes.
  3. Combine marmalade and brown sugar into a mini saucepan and place in oven for 2 1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Return ducks to oven and bake for a final 5 to 10 minutes. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish with the fresh berries, rosemary sprigs and lemon slices.

 

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Mike & Pat Smith’s Chicken Amatriciana Traybake

Mike & Pat Smith

Ingredients:

  • 1 long chilli
  • 3 tbsp olive oil
  • 3 tbsp tomato purée
  • 3 cloves garlic
  • 6 boneless skinned chicken thighs
  • 100g cubed chorizo
  • 6 sprigs of thyme
  • 250g small new potatoes
  • 200g vine cherry tomatoes

 

  1. Fire oven to obtain a temperature of about 240c push fire to back of oven.
  2. Split chilli length ways and remove stalk. Place in blender with the olive oil, tomato purée and garlic. Blend into a paste.
  3. Coat chicken thighs with paste and place in baking tray with potatoes and mix together, add sprigs of thyme. Place in oven for 30 minutes.
  4. Add chorizo stir in and cook for another 15 minutes, then add tomatoes and cook for around another 15 minutes until tomatoes and chicken is cooked.
  5. Serve with bread to mop up the sauce.

To check out Mike & Pat’s oven photo’s click here!

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Mike & Pat Smith’s Roast Loin of Pork with Ginger & Garlic

We are delighted to share with you a guest post from Mike + Pat Smith, our valued customer’s who have been so kind as to share their new favourite wood fired recipe with us! Let us know what you think…

It was a beautiful sunny Sunday, took the opportunity to fire up the oven for the first time this year. Thought we would like to share the recipe with you.

Roast Loin of Pork with Ginger & Garlic

mike pat roasted pork loin mezzo stone bake wood fired oven

Ingredients:

850g Loin of Pork joint

Fresh Ginger, cut into match sticks

2 Cloves Garlic cut into slices

18g Lo Salt

300ml Water

Rock Salt

1 Cooking Apple

1 Onion

 

Method:

  • Ensure that the pork joint skin is dry, wipe with kitchen towel and leave in the fridge to dry out over night.
  • Mix the Lo Salt with the water. In a shallow dish place the pork joint skin side up. Pour in the salt and water solution just level to the underside of the skin and leave for 2 hours. (This will keep the pork joint tender and moist during cooking).
  • Remove from the salt solution after 2 hours. Score the skin with a sharp knife at around 15mm centres. With a small thin sharp knife pierce through the skin into the meat in several place.
  • Push the fresh ginger matchsticks and garlic into the pierced slits ensuring that the ginger and garlic goes into the meat. Turnover and repeat on the flesh side of the meat.
  • Slice the apple and onion and place in a roasting pan with metal rack inside, place the pork joint on top skin facing up. Wipe skin with kitchen towel to ensure the skin is dry and then rub rock salt over the skin ensuring the it goes well into the scores.
  • Place in the wood oven at about 250 to 280 deg C with a small flame. Leave for around 30 minutes. Make sure there is not too much flame as this might burn the skin. Then leave in the oven with the flame going out and the temperature reducing to about 180 to 200 deg C for around 1 hour.
  • If you have a probe thermometer the temperature in the centre of the the joint should be 145deg F. Remove from the oven cover with foil and leave to rest for 20 to 30 minutes. Carve and serve.
  • In the meat resting time we cooked roasted carrots with honey and fennel seeds and served with a zingy lime rice salad.

Best regards,

Mike & Pat Smith

(Mezzo 76 )

View more photographs of Mike and Pat’s oven here.