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Mike & Pat Smith’s Chicken Amatriciana Traybake

Mike & Pat Smith


  • 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


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



  • 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.


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Pear and Plum Tarte Tatin



PlumTarte Stone Bake Pizza Oven

Get your mouth watering with this delicious pear and plum tarte tatin – A perfect pud for a Sunday feast with family and friends!



  • 1 sheet puff pastry
  • 4 tbsp. salted butter
  • 4 tbsp. granulated sugar
  • 2 pears & 3 plums, peeled and sliced
  • A sprinkle of cinnamon


On a lightly floured surface, roll puff pastry and trim to fit the size of the pan you will be using for the tart. Wrap in plastic wrap and refrigerate until ready to use.

Heat pan in a medium heat and melt the butter. Sprinkle the sugar evenly over the melted butter and cook, stirring occasionally until the mixture is a pale amber color. Remove pan from the heat of the oven. Place pear and plum quarters in the pan, on their sides, laying from the outer edge in. Fit in as many as possible.

Set pan back into the oven and cook until the pears become a golden brown (10-15 minutes). Feel free to lift one out of the pan to check its colour. Flip over each pear and plum so the cooked edge faces up and the uncooked edge is face down in the caramel. Continue to cook until the caramel that bubbles up between the pear and plum pieces is dark amber (8-10 more minutes).

Grab trimmed puff pastry from the fridge. Cut 4 slits in the pastry to allow steam to escape. Remove pan from the oven and lay pastry over the fruit. Place into preheated oven and bake 20 minutes, or until pastry is golden brown.

Carefully remove pan from oven and immediately invert onto a cooling rack. If desired, place a baking sheet under the cooling rack to catch any drips.

Serve warm with a sprinkling of cinnamon and a bit of cheeky cream!