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Balon Ekmek (Turkish Balloon Bread)

Traditionally cooked in a clay oven, these traditional Turkish breads are normally served before a main meal with feta cheese and butter. Eat them with friends and family- and with your hands. Its incredibly satisfying tearing away at the delicious dough- just make sure you make enough for everyone! 

You’ll Need

(For 2 Balloon Breads)

  • 515g strong white bread flour
  • 400ml warm water
  • 2 tsp dried yeast
  • 1½ tbsp sunflower oil
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg yolk
  • Mixture of sesame seeds, nigella seeds and poppy seeds

Method

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

Next, mix your yeast and sugar with your warm water. Add 2 tsp of flour, mix together and leave in a warm place for approximately 20 minutes.

Then, put the rest of your flour, salt and oil in a mixing bowl and mix with your yeast and water mix. Now, you’ll need to knead your dough for around 20 minutes.

Your dough will be quite sticky but carefully transfer it to an oil rubbed bowl. Cover and allow to prove for 1 hour.

Once your dough has proved, knock back and split into 2 balls.

Line a flat metal tray with baking paper and put your dough ball on. Gently, press down with the palm of your hand into a round centimetre thick piece of dough- don’t be tempted to use a rolling pin as this will knock too much air out.

Once you’re happy with the shape, use slightly damp fingers to push down the edges all the way round- this will help with the ballooning.

Then, brush the dough with egg wash, sprinkle with the seeds and a little sea salt.

Leave to rest for 10 minutes.

Push down the edges again and cook in the oven for 10-12 minutes.

Cool slightly on a wire rack and serve warm!

 

 

 

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Wood Fired Beetroot Bread

English beetroot’s are sensational- and this recipe is a great way to make the most of them.

Ingredients

  • 1 Large, or 2 small Beetroot
  • 1 Clove of garlic
  • 1 Spring Rosemary
  • 100ml Milk
  • 200ml Water
  • 10g Dried Yeast
  • 620g Strong Bread Flour
  • 10g Caster Sugar
  • 5g Salt

Method

Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.

Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.

Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.

Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.

Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.

Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.

Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.

Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.

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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 Brioche

Our wood fired brioche is a truly delicious bread recipe to try out in your wood fired oven. Even better, it freezes really well so you don’t need to eat it all in one sitting! Remember to keep the ends of the loaves to make a super indulgent French toast. 

Ingredients

  • 70ml Milk
  • 30g Yeast
  • 15g Salt
  • 30g Sugar
  • 500g Bread flour
  • 6 Eggs
  • 350g Butter

Method

Fire up your oven to its optimum temperature, then leave to cool until it reaches around 170°c.

Start by placing the flour, salt and sugar into a mixing bowl, and slowly add your heated milk. Add the eggs one by one; ensuring each one is fully incorporated before adding the next.

Once all the eggs have begun to form dough, add the diced, room temperature butter in the same way as the eggs.

Once you have a shiny, smooth looking dough that is no longer sticking to the side of the mixing bowl, remove from the mixer.

Butter and sugar your terrine moulds, and put the brioche dough in three separate balls, lightly cover with cling film and leave to proof for an hour.

After an hour, carefully brush the loaf top with egg yolk- do this softly or the dough will collapse!

Finally, cook in your wood fired oven for around 35 minutes.

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Anchovy, Onion Marmalade and Olive ‘Pizza’

Not to be outdone by the Italians, this is the French’s answer to pizza! From Nice, this salty delight was normally served around breakfast time but is now more popular as a lunchtime snack or cut into squares as a canapé.

Ingredients

For the dough

  • 200g Strong Bread Flour
  • 1tsp Salt
  • 5g Fresh Yeast
  • 150ml Water, luke warm
  • 1tbsp Olive Oil

For the Topping

  • 120g Onion Marmalade
  • 6 Sprigs of Thyme, picked
  • Handful of black olives
  • Handful of anchovies (ideally skin on in sunflower oil)

Method

For this recipe you will firstly need to fire up your oven to it’s optimum temperature and then allow time for it to cool until it reaches around 200-220°c.

To make the dough, mix the flour and salt together in a mixer and whisk the yeast in a jug with the olive oil and water. Whilst continuously mixing, add the liquid into your mixer until a smooth dough is formed.

Transfer the dough to a bowl, cover with cling film and leave in a warm area for 1-1 ½ hours to rise.

Next, line a baking tray (around 23cmx33cm) with greaseproof paper and when the time is up, pop the dough onto a lightly floured surface and use a rolling pin to roll out into a shape to fit into your tin. You can play with different size tins and thickness of the dough but this size is a good starting point.

Push the dough to the edges of the lined tray and top with the onion marmalade leaving a 1-3cm gap all the way around the edge.

Arrange the anchovies over the top of the marmalade in a criss-cross pattern before dotting the olives in the gaps and sprinkling over the picked thyme.

Bake in your oven for around 20-25 minutes before serving.

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Nutella Calzones

Once your oven has cooled after a pizza party, and you’ve got some dough left, these yummy Nutella Calzones are what to make! Always a crowd pleaser and great to make with kids! 

Ingredients

  • Left over pizza dough
  • Nutella
  • Melted chocolate for serving (if you really want to indulge)

Method

For this recipe you will need to be using the residual heat in your wood fired oven, with the temperature sitting at around 210°c.

Take your leftover pizza dough and using around 100g per calzone, open roughly with your hands-it doesn’t need to be as thin as your pizzas, just a basic circle shape will do!

Leaving a 1-2cm edge uncovered, spoon a couple of heaped tea spoons of Nutella (and banana if you fancy it!) into the centre of the dough and roll the edge over to form a pasty shape.

Use your fingers to crimp the edges together before baking directly on the oven floor for around 5 minutes with the door on.

NOTE: these can also be cooked in a hot oven if your guests are too impatient to wait for it to cool down! Just put them as far away from the fire as possible and turn regularly!

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Wood Fired Swede with Honey, Cumin and Chilli

This recipe makes a great change from just boiling and mashing- and elevates the humble swede to new heights! Goes brilliantly with a braised lamb shank or roasted pork.

Ingredients

  • 1 Swede, peeled and cut into chunks
  • 1tbsp Olive Oil
  • 2tbsp Honey
  • 1tbsp Ground Cumin
  • 1 Red Chilli, finely sliced
  • 1 ½tbsp Chopped Coriander

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature, then allow the temperature to cool down to 200°c.

Toss the swede with the olive oil, season well, and roast in a tray in the oven for around 30 minutes.

When the time is up, remove the tray, drizzle over the honey and cumin and toss together. Return to the oven for a further 8 minutes.

Finally take out the roasted swede from your oven, toss in some coriander and fresh chilli to serve.

This recipe makes a great change from just boiling and mashing- and elevates the humble swede to new heights! Goes brilliantly with a braised lamb shank or roasted pork.

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Wood Fired Rock Cakes

Rock Cakes were a frequent teatime treat during the Second World War as rations dictated the need to use less sugar and eggs! Still popular now, these come out beautifully when baked in a wood fired oven.

Ingredients

  • 225g Plain Flour
  • 2tsp Baking Powder
  • Pinch of salt
  • 1tsp Mixed Spice
  • 85g Butter, diced
  • 85g Castor Sugar
  • 85g Sultanas or Raisins
  • 1 Egg
  • 20g Milk
  • Demerara sugar for dusting

Method

Firstly fire up your wood fired oven to its optimum temperature, then leave to cool until your oven reaches the ideal baking temperature of 200°c.

Put the flour, baking powder, salt and mixed spice in a bowl. Add in the diced butter and rub with your fingertips until a breadcrumb consistency is achieved. Add the sugar and sultanas to the mix.

Next, lightly beat the egg with the milk, add to the mix and incorporate with a fork.

You can now start dividing the mix into 8-10 balls, and put on a baking tray. Rough the cakes up with a fork, and sprinkle with the Demerara sugar.

Bake in your wood fired oven for 10-12 minutes until your rock cakes turn a lovely golden brown colour. Put the rock cakes on a wire rack to cool for 5 minutes and then serve.

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Wood Fired Peach and Blueberry Galette

Galettes cook so well in a wood fired oven- the dry heat makes for incredible pastry and this peach and blueberry filling is a beautiful use of seasonal summer produce.

Ingredients

For the Pastry

  • 160g Plain Flour,
  • 15g Caster Sugar,
  • Pinch of salt,
  • 110g Unsalted Butter, diced,
  • 70ml Ice cold water

For the Filling

  • 1 Peach, cut into segments
  • 12 Blueberries
  • ½ Tsp Plain flour
  • ½ Tsp Demerara sugar
  • Dash of vanilla essence
  • 1 Tsp Ground Almonds

Method

For this recipe you will need your oven at around 200°c.

To make the pastry, start by putting the flour, salt, sugar and diced butter in a blender and pulse until you have a crumb like consistency.

Gradually add the cold water until a dough is formed. Cling film, and leave in the fridge for 2 hours and up to 3 days.

When ready to bake, roll out the pastry on a well floured surface into a 10 inch circle and toss all the filling ingredients in a bowl and fan the peaches and blueberries in the centre.

Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30-40 minutes.

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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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