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Roasted Cauliflower & Turmeric Soup

The health benefits of turmeric are vast and varied- and this recipe is a delicious excuse to get some in your diet! Roasting the cauliflower in your wood fired oven also brings out its natural nutty flavours making it even more delicious!

Ingredients

  • 1 Large head of Cauliflower, cut into florets
  • 1tbsp Turmeric
  • ½ tsp Ground Cumin
  • Pinch of Chilli Flakes
  • 2 Garlic cloves, roughly chopped
  • 1tbsp Sunflower Oil
  • 20g Butter
  • 1tbsp Olive Oil
  • 1 White Onion, Sliced
  • 600ml Milk

Method

For this recipe you will need to fire up your wood fired oven to its optimum temperature and then allow time for it to cool until it reaches roughly 220°c.

Toss the cauliflower with the sunflower oil, all the spices and garlic, then season well. Transfer to a roasting tray and roast in the oven for 15-20 minutes, shaking occasionally.

Meanwhile, melt the butter with the olive oil and sweat the sliced onion with a good pinch of salt and pepper.

Once soft, add the roasted cauliflower, reserving a few florets to garnish the soup, mix together, and cover with the milk.

Allow the soup to blip away at the front of the oven for around 20 minutes, and then blend.

Top with some toasted flaked almonds and chilli flakes, serving with plenty of cumin flatbreads.

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Wood Fired Kung Pao Cauliflower

The best thing about this dish is how much fun it is to cook- and how it tastes! The great colouring you’ll get on the cauliflower is unique in the wood fired cooking environment and the smell is incredible! Enjoy it on its own, or with some wood fired pilaf rice.

Ingredients

  • 1 Head Cauliflower, cut into florets
  • 6 Rashers Streaky Bacon, cut into lardons
  • 1tsp Szechuan Peppercorns
  • 5 Dried Red chillies
  • 1 inch piece Ginger, finely chopped
  • 1 Red Chili, sliced
  • 2 Garlic Cloves, finely sliced
  • ½ Bunch Spring Onions, whites finely sliced, green tops finely sliced and kept separate
  • 2 Tsp Unsalted Peanuts, chopped

Marinade

  • 1tbsp Soy Sauce
  • 2tsp Cornflour
  • 1tsp Sherry

Sauce

  • 2tsp Sherry Vinegar
  • 2tsp Hoi Sin
  • 1tsp Caster Sugar
  • 1tbsp Soy Sauce
  • 1tbsp Toasted Sesame Oil

Method 
For this recipe you will firstly need to fire up your oven to its optimum temperature, maintaining it at around 300°c.

In separate bowls, mix the marinade and sauce ingredients together and set to one side.

Put the cauliflower florets in a roasting tray, drizzle with sunflower oil and roast uncovered in the oven for around 6 minutes or until starting to soften and colour nicely, shaking occasionally.

Once ready, remove the florets from the pan with a slotted spoon and add to the marinade bowl, mixing well.

Meanwhile, add the bacon lardons to the tray- with a touch more sunflower oil if required- and return to the oven until they begin to colour and crisp adding the dried chillies and Szechuan peppercorns for the last 30 seconds.

Using a slotted spoon, remove the bacon, chillies and Szechuan and leave on a plate to one side.

Shaking off any excess marinade, return the cauliflower to the tray and return to the oven for another 5 minutes, shaking regularly. The cauliflower will begin to blacken slightly during this process.

Add the ginger, sliced chilli, garlic, peanuts and spring onion whites to the tray, toss together, and cook for a further 2 minutes.

Finally, remove the tray from the oven, add the sauce to the tray, along with the bacon mix, and shake to mix together. Check the seasoning, and serve, topped with the spring onion greens.

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Wood Fired Cookie Skillet

img_3738Our Wood Fired Cookie recipe is a huge hit in the office so we’re confident you’ll love it too. What’s ever better about this recipe is that you can make the cookie dough in the morning and then use the residual heat in your oven to cook straight after your wood fired pizza party!

You’ll Need

  • 240g butter, at room temperature
  • 225g demerera Sugar
  • 85g soft brown sugar
  • 2 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 eggs
  • 385g plain flour
  • 1 tsp baking powder
  • 2 tsp malden sea salt
  • 85g white chocolate chips
  • 85g dark chocolate chips
  • 85g milk chocolate chips
  • 85g fudge, cut in small pieces
  • 3 tbsp double cream

Method

Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 170-180°C.

Next, whisk your butter and sugar together with an electric hand whisk or in a freestanding mixer for 10 minutes.

Continue whisking and add your vanilla extract and maple syrup.

Then, add one egg at a time, making sure your egg is fully incorporated into the mixture.

Once both eggs are combined, add your flour, baking powder, and half your salt. Then, fold in the chocolate chips.

Line a 9” high heat pan or dish with greaseproof paper and put half of your cookie mix into the dish. Press the dough to the edges so it almost looks like a pizza crust.

Next, heat your cream and fudge in a saucepan, mixing regularly with a fork until smooth.

Pour your fudge mix onto the cookie base and carefully build the second half of the dough on top.

Finally, bake in the oven for 35-40 minutes and leave to rest for at least 15 minutes before cutting into the cookie. Serve with a cold glass of milk, delicious.

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Wood Fired Camembert

There isn’t a great deal of skill involved in this dish- but there is a great deal of flavour! Pick the best cheese you can find- it’ll make all the difference!

Ingredients

  • 1 Whole Camembert
  • 1 Clove Garlic, thinly sliced
  • 1 Sprig Rosemary
  • Pinch of Chilli Flakes
  • Olive oil OR Honey

Method

To begin you will need to fire up your wood fired oven to its optimum temperature then allow to cool until it reaches around 180°c-200°c.

Whilst you are waiting for your oven to cool you can prepare your Camembert. Remove the cheese from its wooden box and score the top of the rind into diamond shapes. Now return to the base of its box, top with the remaining ingredients and drizzle with olive oil or honey.

Now pop your Camembert onto a high heatproof tray and bake in the oven for 12-15 minutes. Make sure you don’t overcook it- the cheese will begin to re-solidify.

Serve immediately with crusty bread.


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Wood Fired Kale Crisps

Kale is not only full of nutrients but our kale crisp recipe is the perfect snack if you’re on a January health kick. The dry heat cooking environment in your Stone Bake oven makes these crisp up infinitely better than a conventional oven- just make sure you cook enough as people will LOVE them.

Ingredients

  • 250g Kale
  • 2tsp Olive oil
  • 2tsp Garam Masala*
  • 1tsp Sea Salt
  • *Try cinnamon and sugar for slightly sweeter crisps or chilli flakes and cumin for a spicier kick!

Method

This recipe is a great way to make the most of the residual heat in your wood fired oven after a pizza session. You would need the temperature to be at around 120°c-150°c.

Firstly pick the leaves from the kale, washing and drying them thoroughly. Remember it’s important the kale is dry and that no stalky bits remain as these wont crisp up.

Next, in a bowl mix the kale with the olive oil using your hands to rub it in gently, making sure every bit of the kale is nicely coated.

Now add in the salt and garam masala and mix together.

Finally lay the kale on a baking paper-lined tray and bake in your wood fired oven for 20 minutes. They’re so delicious we guarantee you’ll be making another batch before you know it!

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Wood Fired Vanilla Rice Pudding


One of the ultimate comfort foods for those that love it- this luxurious recipe will even convert those who don’t! Try making this a day or two before in cooled temperatures, then reheating at pizza cooking temperatures to get a beautiful sugary skin on top.

Ingredients

  • 150g Pudding Rice
  • 400g Milk
  • 400g Cream
  • 50g Caster Sugar
  • 25g Butter
  • ½ a vanilla pod, seeds scraped
  • 2 tbsp Roughly chopped Pistachio’s (optional)

Method

Firstly you will need to get your wood fired oven to it’s optimum temperature, then maintain at around 160°c.

Next, mix all the ingredients together in a heavy bottomed casserole dish, cover with baking parchment and a lid and pop in your wood fired oven for 1 hour.

When ready to serve, put the rice pudding in the oven proof serving dishes, cover with foil and pop into a hot oven for 5 minutes.

Finally, remove the foil, sprinkle with Demerara sugar, and return uncovered to the oven for 3 minutes, or until the skin has browned. Serve with chopped pistachios and prune compote.


Prune & Pear Compote

Great winter ingredients come together amazingly in this easy compote recipe. Try it spooned on top of your baked rice pudding, or alongside a pannacota or posset for a cold evening dessert.

Ingredients

  • 125g Prunes, chopped
  • 1 Pear, peeled, cored and chopped
  • ½ Cinnamon Stick
  • 1 Tbsp Soft Brown Sugar
  • 2 Tbsp Water
  • Squeeze of lemon juice

Method

For this compote, you will need your oven at baking temperature which is anywhere from 140-160°c.

Place all the ingredients in a pan, cover with baking parchment and leave in the residual heat of the oven for 30minutes.

The compote can be served immediately, or reheated when needed.

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Wood Fired Tartiflette

Originally from the Savoie region of France, this dish is the ultimate comfort food on a cold winters evening. Traditionally made with Rebouchon, we’ve used Camembert here as it’s a bit easier to track down- but either are delicious.

Ingredients

  • 1kg Red Desiree or Maris Piper, peeled and sliced into 1cm slices
  • 250g Streaky Bacon, cut into lardons
  • 1 Red Onion, finely diced
  • 75ml White Wine (optional)
  • 1 Whole Camembert, broken into rough chunks
  • 100ml Double Cream

Method

For this recipe you will need to fire up your oven to its optimum temperature and allow to cool until it reaches 200-220°c.

Start by frying the bacon in a little oil. As it begins to crisp, add the onion and continue to cook until soft. If using, add the white wine to the pan, and reduce so nearly all of it has evaporated. Set to one side.

Next boil the sliced potatoes in salted water for around 8-10 minutes or until just beginning to soften and drain.

Now butter an ovenproof dish, cover the base with half the sliced potatoes and season well with salt and black pepper. Top the potatoes as evenly as possible with half the bacon and onion mix, and half the cheese.

Repeat the process with the remaining ingredients, drizzle over the cream, and bake in the oven for 12-15 minutes. Viola!

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Wood Fired Jerusalem Artichoke Soup


They’re not from Jerusalem, and they’re not strictly an artichoke- but they are delicious! The natural smokiness of the Jerusalem artichokes really benefit from being cooked in a wood fired oven and this soup is a great winter staple.

Ingredients

  • 1kg Jerusalem Artichokes, peeled and sliced
  • 1 Large White Onion, sliced
  • 3 Cloves of Garlic, crushed
  • 100g Butter
  • 500ml Milk OR Chicken Stock
  • 75ml Double Cream

Method

Firstly you will need to fire up your oven to its optimum temperature and allow your oven to cool to around 200°c.

Using a heavy bottom saucepan, melt the better and add in the onions, garlic and season. Once the onions and garlic has softened, add in the sliced artichokes and continues to cook until these begin to soften too.

Cover with the milk or stock, check the seasoning and continue to cook at the front of your wood fired oven for around 10 minutes.

Finally add in the cream and blend the soup! To serve drizzle with some olive oil-or truffle oil if you really want to show off!

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Wood Fired Garlic Bread

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There must be a thousand ways to make garlic bread- but this is one of the best! Particularly if you have a couple of extra homemade loaves left knocking about. The quantity of garlic butter will be a little too much for the recipe, but always handy to have some knocking about in the fridge.

Ingredients
For the garlic butter

  • 290g Unsalted Butter, softened
  • 8 Cloves Garlic, finely chopped
  • 1 Tsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 2 Tbsp Chopped Parsley

For the garlic bread

  • 1 loaf bread
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme

Method
Start by getting your wood fired oven up to it’s optimum temperature, then allow some time to cool to around 200°c.

Whilst you are waiting for your oven to cool, you can begin making the garlic butter. Mix all the ingredients together in a bowl, season, then roll as tight as you can in cling film. Place in the fridge to firm up.

Next grab your chosen loaf, and slice down as though you are going to slice the bread but just stopping before you cut the bread all the way.

Add a couple of slices of garlic butter to each gap you have made, making sure the butter is pressed right in. Add the rosemary and thyme sprigs around the loaf- no rules here, just wherever you fancy!

Tightly foil the loaf, and place in the oven for 25 minutes.

To make it cheesy garlic bread, add grated cheese of your choice in each gap, and cook for an extra 8 minutes with the foil off. Delicious.

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Wood Fired Apple and Pear Charlottes

img_4277Allegedly named after renowned apple aficionado, Queen Charlotte- the wife of King George III- these delicious bread based desserts are great fun to make- and delicious to eat! You can add berries or other fruits to the filling when in season for a little change.

Ingredients

  • 175g Butter
  • 125g Caster Sugar
  • 5 Apples, peeled, cored, and roughly chopped
  • 2 Pears, peeled, cored and roughly chopped
  • ½tsp Ground Cinnamon
  • 1tbsp Stem Ginger Syrup (optional)
  • 8 Slices of white bread
  • 120g Butter, melted

Method

Fire up your oven to its optimum temperature then leave to cool until you have the perfect baking environment. The temperature should be around 190°c.

Put the sugar, apple, pear, cinnamon, ginger syrup and 175g of butter in a pan. Cover with parchment paper, and put in the front of the oven for 25-35 minutes until you have a consistency similar to a crumble filling. Leave to cool.

On 4 slices of bread, use the top of a 7.5cm dariole mould to cut around to give yourself 4 circles of bread. Leave to one side.

Cut the crusts off the remaining 4 slices of bread, dip them in the melted butter ensuring they are fully covered, and carefully press each slice into an individual dariole so that the base and sides are covered with the buttery bread. If you need to plug in any gaps, you can do so with any leftover bread. Next, spoon in enough charlotte filling so that it’s almost reaching the top of the bread.

You can now take your circles of bread and coat them in the melted better as you did previously. Use each one to top the charlotte- use your fingers to work around the rim of the mould making sure the filling is fully covered.

Once you’ve made your charlottes, place them on a tray, and put a tray the same size on top of the bread lids. This will make sure they don’t come off during the cooking process.

Finally, bake in your wood fired oven for 25-30 minutes until browned on top. Rest for 4 minutes, then carefully tip out the charlottes and serve with ice cream. Delicious!

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