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Wood Fired Babaganoush & Cumin Flatbreads

Babaganoush should be smokey- which makes it even better when it’s made using a wood fired oven! The blackening of the aubergine at the start of the recipe is probably the most important step- this is when we’ll be creating all our smokey flavours- so don’t be afraid to really blacken the aubergine up!!

Ingredients

For the flatbread dough

  • 125ml Water
  • 200g Plain Flour, Plus extra for rolling and cooking
  • 1tbsp Toasted Cumin Seeds
  • 20g Butter, melted until it turns brown and smells nutty

For the Babaganoush

  • 1 Large Aubergine
  • 4 Cloves of garlic
  • 2tsp Ground Cumin, lightly toasted
  • 1tsp Tahini
  • 2tbsp Roughly Chopped Coriander
  • 2tbsp Yoghurt
  • Olive Oil

Method

As a rolling flame is beginning to die down in your oven, pierce the aubergine several times all over with a fork, and using tongs, carefully pop the aubergine close to the wood embers and turn regularly until the skin is well blackened.

After 10-15 minutes, remove from the oven, wrap in foil, and pop back in on the opposite side to the fire.

Wrap the unpeeled garlic cloves in foil, and pop them next to the aubergine. Leave both parcels to roast for 15-20 minutes.

Meanwhile, combine all the flatbread ingredients to form a dough, wrap in cling film, and pop in the fridge.

When the time is up on the aubergine, carefully unwrap it, and peel and discard the skin. Put the flesh into a food processor and squeeze the garlic cloves out of their skin into the food processor. Add in the yoghurt, cumin and tahini, blitz for 5-10 seconds, season, and pop into a ramekin.

Next roll out the flatbreads as thin as possible whilst getting your fire back up to a rolling flame. Flour each flatbread well, and cook directly on the oven floor- the flatbreads will begin to brown and bubble when they’re ready.

Finally, to serve, top the babaganoush with a good lug of olive oil and the chopped coriander.

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Chilli, Lime & Coriander Corn On The Cob

As the nights are getting warmer, these bright and zingy corn on the cobs are great on BBQ’s- but even better in a wood fired oven! You cook these at any temperature in the oven, but we love the caramelised flavours that come about from the high heat cooking.

Ingredients

  • 4 Corn On The Cob’s
  • 250g Unsalted Butter, softened
  • 2 Red Chilli’s, deseeded and finely chopped
  • 1tsp Smoked Paprika
  • Pinch of Chilli flakes
  • 1 Lime, juice and zest
  • 4tbsp Chopped Coriander

Method

You can bake these cobs whilst cooking pizzas with the high heat and a rolling flame, or you can let the temperature come down should you prefer- just adjust the times accordingly.

The butter can be made a day before, simply mix the softened butter with the smoked paprika, chopped chilli, lime juice and zest, season well, and wrap tightly in cling film to set in the fridge.

When you’re ready to cook the corns, lay out 2 double sheets of foil, drizzle with oil and salt, and pop 2 corns in each. Top each corn with a good chunk of the butter and wrap tightly.

Pop the two foil parcels on a tray, and place into your wood fired oven, on the opposite side to your fire for around 15 minutes. Once the time is up, remove the foil, place your corns onto the tray and cover the them with the juices from the foil packs.

Return to the oven, tossing regularly, and cook for a further 5-10 minutes until they’ve browned nicely.

To serve, add another thin slice of butter to each corn and sprinkle over some coriander. Delicious!

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Wood Fired Onion Marmalade Bread

Our wood fired onion marmalade bread is definitely a crowd pleaser, perfect for nibbles or a lunch accompaniment. As with all breads, you get an amazing crust from the dry heat of the oven, and if you make your own marmalade they’re going to taste even better- find our recipe below.

Ingredients

  • 1kg Strong White Bread Flour
  • 300ml Milk
  • 300ml Hot Water
  • 50g Fresh Yeast
  • 30g Salt
  • 1tbsp Soft, unsalted butter
  • 200g Onion Marmalade
  • 1 Egg Yolk

Method

For this recipe, you will need your oven at baking temperature, which is anywhere from 160° c-180°c.

To start making your bread, firstly put the flour and salt in a mixing bowl, add the liquids and butter along with the yeast in a jug and gradually to your mixer.

Mix for around 5 minutes or until a smooth dough is formed.

Knead the dough by hand for a few minutes, transfer to a bowl, cover with a tea towel, and leave to proof for 1 hour.

Once the time is up, knock the dough back and using a rolling pin, roll out to a large rectangle.

Place a 2inch thick line of onion marmalade across the length of the dough then carefully roll the dough over the marmalade until you end with a kind of Swiss roll.

Slice the rolled dough into 3 inch pieces and stand them up a lined baking tray. Cover loosely with a piece of cling film and leave to proof for another 30 minutes.

Remove the cling film and lightly brush the top of the rolls with the beaten egg yolk.

Put the tray in the oven and bake for between 12 and 15 minutes.


Onion Marmalade

Make sure your onions are as thinly sliced as you can for this recipe- it will allow them to really soak up all that flavour! If you’re not overly confident with your knife skills you can try using a mandolin.

Ingredients

  • 1kg Spanish Onions, super thinly sliced
  • 125g Butter
  • 65g Caster Sugar
  • 65g Demerara Sugar
  • 125g Red Wine Vinegar
  • 500ml Red Wine

Method

To start your onion marmalade, get your heavy bottomed pan super hot and put the butter in. Allow it to almost burn until it smells a bit ‘nutty’.

Add the onions to the pan with a good pinch of salt and cover with a lid, return to the oven and leave to sweat until soft. This should take around 30minutes but it’s a good idea to check them occasionally and give them a stir.

Once soft, add the sugar to the pan, re-cover with the lid, and give them another 30 minutes in the oven.

Next, add the vinegar, cover, and cook for a further 30minutes.

Finally, remove the lid add the red wine, cover the pan with parchment paper instead of the lid- this will help the marmalade reduce- and return for 1 hour 30minutes.

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Tear & Share Bread with Dukkha

Dukkah is a coarse, aromatic mix of nuts and spices that is delicious with home baked bread. Simply dunk the bread in some olive oil, then generously roll in the Dukkah. It’s truly delicious!

Ingredients

For the Dukkah

  • 2tbsp Flaked Almonds
  • 2tbsp Pistachio’s
  • 1tbsp Sesame Seeds
  • 2tsp Coriander Seeds
  • 1 ½tsp Cumin Seeds
  • 1tsp Coarse Sea Salt

For the white bread dough

  • 300g Strong White Bread Four
  • 175ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1 Tsp Soft Unsalted Butter

For the brown bread dough

  • 150g Wholemeal Flour
  • 150g Strong White Bread Flour
  • 180ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1tsp Soft Unsalted Butter

Method

For the bread you will need to maintain the temperature in your wood fired oven at around 240°c.

The technique for making the doughs are the same for both, but usually best to do the brown first as it can take a little longer to proof.

Start by putting the flours and salt in a mixer. Whisk together the water, yeast and butter and gradually add to the dry ingredients. Mix for around 10 minutes until a smooth dough is formed. Repeat these steps for the white dough.

Put both doughs in separate bowls; loosely cover with tea towels and leave to proof for an hour or so.

Next, knock back the dough and divide into 12. Shape each into a ball and place 2 white balls, and 2 brown balls very close too each other on a lined baking tray. Repeat the process with the remaining balls.

Lightly cover the trays of bread with clingfilm and leave to proof again for 1 hour. Finally, bake in the oven for 16 minutes.


Moving onto your Dukkah, your oven will need to be at around 200°c. The key with Dukkah is to toast each ingredient individually, giving the tray or pan a quick wipe out each time!

Start by toasting the nuts, then the spices, ensuring they don’t brown too much!

Transfer all ingredients to a pestle and mortar and roughly pound- Dukkah should have quite a coarse texture so don’t go too mad making a powder!

There you have it! Grab some olive oil and get dunking!

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Wood Fired Hot Cross Buns

Traditionally eaten on Good Friday, these hot cross buns are so good they don’t tend to last till Saturday! The maple syrup glaze and dry heat of the oven give these buns a unique flavour that everyone is bound to love. 

Ingredients

For the buns

  • 540g Strong White Bread Flour
  • 20g Mixed Spice
  • 15g Milk Powder
  • 60g Caster Sugar
  • Pinch of Salt
  • 20g Fresh Yeast
  • 4 Eggs
  • 45g Soft Unsalted Butter
  • 60g Raisins
  • 40g Mixed Peel

For the cross

  • 100g Strong White Bread Flour
  • 20ml Sunflower Oil
  • 50ml Water
  • Pinch of Salt

For the glaze

  • 40g Castor Sugar
  • 30g Maple Syrup
  • 30ml Milk
  • 20ml Water

Method

For this recipe your will firstly need to fire up your oven to its optimum temperature, from there, you will need to allow time for your oven to cool until it reaches around 17)°c-200°c.

To make the dough, mix all the bun ingredients except the raisins and mixed peel until a smooth and elastic dough is formed. Transfer to an airtight container and leave to prove in the fridge overnight.

The following day, pop the dough back into a mixing bowl, mix in the raisins and mixed peel, then divide into 8 and shape into buns.

Place the buns on a lined baking tray, spray with a little water, loosely cover with cling film and leave to prove until doubled in size.

Once doubled in size, mix together the cross ingredients, and roll out on a floured surface, cut into strips ready to make the crosses.

Egg wash the buns, carefully put on the crosses and bake in the oven for around 20 minutes- checking half way through.

As soon as the buns come out of the oven, whisk together the glaze ingredients and brush over the hot buns.

You can serve the hot sticky buns immediately, allow them to cool, or toast them with lashings of butter the following day.

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The Ultimate Neapolitan Pizza Dough


Neapolitan pizza dough is the simplest thing in the world- it only contains four ingredients! Below is a recipe to give you a great start on making a basic Neapolitan pizza dough, but you can experiment with mixing, proofing and fermentation times to really give YOUR dough a unique flavour and finish.

Ingredients

  • 1kg High Protein Flour, ideally Allinson’s Bread Flour or Caputo 00 Blue
  • 635ml Water, at blood temperature (around 28°)
  • 2g Fresh Yeast
  • 20g Salt
  • 10ml Olive Oil (Optional)

Method

There are a great number of techniques that can be utilised for making Neapolitan dough- some people believe it’s best to ball the dough immediately from the mixer, whilst others will ferment at room temperature and some will do a mix. This technique tends to work best for the home pizza chef as the dough is bulk fermented for an extended period, negating the need to try and store balled dough in your fridge!

To begin, mix the flour with 90% of the water in a mixer with the dough hook attachment. As soon as it’s combined, turn the mixer off, and leave the dough for half an hour to hydrate the flour.

When the time is up, mix the salt with the remaining water and add to your bowl. Mix for 30seconds before adding the yeast.

Once you’ve added the yeast, mix on the lowest speed for 10 minutes, then turn the mixer off and leave your dough to sit for 10 minutes. Next add in the oil, if using, and mix for further 5 minutes.

Transfer the dough to a large container and cover loosely with a tea towel and leave at room temperature for 30minutes.

Finally, cling film the container and transfer to the fridge for 2 days.

When the day comes to cook the pizzas, divide the dough into 270g chunks and shape into smooth balls. Leave the dough balls at room temperature for around 2 hours before opening into a pizza skin and cooking.

Top Tip: When cooking pizzas in your wood fired oven; remember that you will need a large rolling flame and your oven roaring hot to get that 90 second cook time!


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Wood Fired Cheese Scones with Cherry Tomatoes and Basil

If you’re making pizzas regularly in your Stone Bake oven, then odds are you’ve got a surplus of basil, tomatoes and mozzarella! These lovely scones are a great way of using some of those ingredients in a slightly different way.

Ingredients

  • 500g Cherry Tomatoes
  • 25g Butter
  • 225g Plain Flour
  • 2tsp Baking Powder
  • 1tsp sea salt
  • 55g Butter
  • 75g Grated Mozzarella
  • 4 Sprigs Thyme, leaves picked
  • 1tsp Dried Oregano
  • 150ml Buttermilk
  • Handful of basil leaves

Method

Fire up your oven to its optimum temperature, then maintain the temperature at around 200°c.

Begin by putting the tomatoes in a baking tray and generously dot the butter over them. Season and bake in your wood fired oven for 3-5 minutes until the tomatoes are just starting to split.

To make the scones, rub together the flour, baking powder and butter until the mix resembles breadcrumbs. Then add 55g of the cheese, thyme, and oregano to the mix. Finally pop in the buttermilk to form a dough.

Divide the dough into 6 even balls, sculpting each into a scone. Place each scone amongst the tomatoes and top with the remaining cheese. Bake in your wood fired oven for 12-15 minutes, removing once your scones are nicely browned on top. Scatter over the basil leaves and serve warm. What a treat!

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Honey Roasted Rhubarb Crumble

You can get good quality forced rhubarb almost all year round- but as the early signs of spring begin to appear, so does fantastic English rhubarb! The key here is cooking the topping and rhubarb separately- then building the crumble to cook! It’s certainly a dish that’s going to wow your friends and family!

Ingredients

For the crumble topping

  • 250g Cold, diced, unsalted butter
  • 250g Demerara Sugar
  • 250g Plain Flour
  • 250g Ground Almonds
  • 1 Orange Zest
  • 1 Vanilla Pod, split
  • 1 Egg

For the roasted rhubarb

  • 1kg Rhubarb, cut into 5cm batons
  • 1 Orange, zest and juice, (plus the juice form the crumble orange)
  • 5tbsp Honey
  • ½ Cap Vanilla Essence
  • 40g Demerara Sugar

Method

For this recipe you will firstly need to fire up your oven to its optimum temperature, then allow the oven to cool to 180°c-200°c. However, you will need a slightly hotter environment for cooking the finished crumble.

To make the crumble topping, rub together all the topping ingredients except the egg, until a crumb consistency is achieved.

Mix the egg in with a fork, and lay the mixture on a lined baking tray. Bake for around 25 minutes, removing from the oven every 5 minutes to mix and break up with a wooden spoon.

Once done, cool, and store in an airtight container- this recipe makes a lot, but it keeps for a long time and is great sprinkled on ice creams, pancakes or any dessert!

To roast the rhubarb, put all ingredients except the sugar in a roasting tray, cover with foil and roast for 25-30 minutes.

To build the crumble, simply fill a serving dish with the roasted rhubarb and juices and top with the crumble topping and bake until golden brown.

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Prepping the perfect pizza base

There really is nothing better than a delicious pizza, especially when it’s been cooked in a wood fired oven! Even though achieving the perfect pizza base looks tricky, all you need to do is follow a few simple techniques and practice as often as possible. Beware there may be a few dough balls that don’t make it into the oven- but that’s okay practice makes perfect!

First things first..

Before you even think about making your pizzas we recommend taking your dough balls out of the fridge to bring them up to room temperature. Normally we say to give them between 2 and 4 hours to allow the gluten network to relax. If you try and open the dough when it’s too cold, it’ll make it a lot harder!

Step 1

Lightly flour your clean work surface and pop your dough ball in the centre. Using your thumbs to begin carefully push the dough ball from its centre towards the outside.

Now using your fingers ensure you’re pushing down and out towards the edge, leaving around 1cm of un-flattened edge for the crust.

Remember: Don’t push down on the crust, as doing so could mean you lose the fantastic bubbles in the dough that the proving process created.

Step 2

Next pick up your dough between your finger and thumb just below the crust and turn briskly, all the way around. This allows gravity to stretch the base as it moves, but also ensures that the outer edge doesn’t get crushed. Keep going until your dough is thin enough to slightly see through it. Be careful of holes as they can be tricky to repair.

Step 3

Finally, make sure that your surface has plenty of flour on before you place down your base. We often put the base straight onto a floured wooden peel so you don’t have to shuffle a fully topped pizza on.

When your pizza is on your peel, pull the edges a little to make sure you get a round shape and re-press in your crust with your fingers if you need to. Now it’s time to cook!


Check out our awesome pizza dough recipe here, or why not give our secret pizza sauce a try?

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Wood Fired Haddock Smokey

Similar to a fish pie, these ‘miniature’ versions contain no mashed potato- and make a delicious meal with some crusty wood fired bread! The natural smokiness from cooking them in a wood fired oven also gives an incredible depth of flavour- they really are yummy! 

Ingredients

  • 2 Smoked Haddock fillets, skin removed, and diced
  • 1 Egg Yolk
  • 350ml Milk
  • 25g Unsalted Butter
  • 20g Plain Flour
  • 60g Grated Cheddar Cheese
  • 6 Plum Tomatoes, peeled, deseeded and finely diced
  • 1 Red Onion, finely diced
  • 3 Sprigs of Thyme
  • 200ml White Wine

Method

For this recipe you will firstly need to fire up your oven to its optimum temperature and then allow to cool until it reaches 220°c-250°c.

Next put the wine in a pan with the onion, tomato and thyme, and reduce by half. Remove the thyme from the pan, and leave to one side.

Put the milk in a pan with the haddock skin and heat gently for 5 minutes, then remove the haddock skin, and set the milk to one side.

Next, melt the butter in a saucepan, once melted, add the flour and stir continuously to combine. Add the milk gradually, ensuring it has combined. Once all the milk has been incorporated, add the cheese, and beat until smooth. Remove from the heat and fold in the diced haddock and egg yolk.

To build the smokeys, put a layer of the tomato and onion mix in a dish and top with the haddock and sauce. These can be kept in the fridge until you’re ready to use them, or cooked straight away!

Finally, put your smokey in the oven, put the door on, and cook for 12-15 minutes or until your dish is beginning to brown and bubble. Serve with char grilled crusty bread and a lemon wedge.

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