Posted on

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.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

Posted on

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!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

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.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

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.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

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!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

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!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

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!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

Posted on

Wood fired Gnocchi Bake With Bacon, Tomato & Mozzarella

img_5776This beautiful wood fired gnocchi bake is the ultimate comfort food dish. Even better- if you’ve got some leftover roast potatoes, you can even make the gnocchi from scratch.

Fresh Gnocchi
If you want to make your gnocchi from scratch or with some leftover potatoes, then follow these steps.

Ingredients

  • 500g Roast Potatoes, roughly chopped
  • 125g 00 Pasta Flour
  • 50g Parmesan, grated
  • 1 Egg
  • 3-4tbsp Olive Oil

Method
To begin, put the roughly chopped roast potatoes into a bowl, and crush slightly with your hands. Add the rest of the ingredients, season with black pepper, and work into a dough.

Split the dough into four, and roll into four tight sausages. Once rolled into sausages, put on baking paper and refrigerate for 2 hours.

Next, bring a pan of salted water with a splash of olive oil to the boil, cut the gnocchi into 2-3cm segments, and drop them gently into the water. Cook until the gnocchi begin to float, then transfer to a bowl of iced water.

Drain the gnocchi and dry on paper towel. The gnocchi is now ready to be fried or added to a sauce depending on your recipe! Although it can be stored in an airtight container, drizzled with a little olive oil, for 2 days.


Gnocchi bake
Ingredients

  • 500g Gnocchi
  • 250g Streaky Bacon, cut into lardons
  • 1 Red Onion, finely diced
  • 2 Cloves Garlic, crushed
  • 1 ½tsp Smoked Paprika
  • 1 ½tsp Oregano
  • ½tsp Fresh Rosemary, chopped
  • 400g Peeled Plum Tomatoes
  • ½ Bunch Fresh Basil Leaves
  • 125g Cherry Tomatoes, halved
  • Pinch of Caster Sugar
  • 3tbsp Yoghurt
  • 1 Bunch Flat Leaf Parsley, chopped
  • 200g Mozzarella

Method
For the Gnocchi bake, you will need to firstly fire up your wood fired oven to its optimum temperature and then leave to cool so it’s at around 210°c-240°c.

Whilst your oven is coming down to temperature, (if you haven’t already) bring a pan of lightly salted water to the boil, and cook the Gnocchi until they begin to float. Put them straight into ice water and, once cooled, dry well and set to one side.

Next, in a heavy bottomed pan or casserole, fry the bacon in a little olive oil. Once it begins to crisp, add the onion, garlic, paprika, oregano and rosemary. Cook for a few minutes until the onions begin to soften.

Blend the plum tomatoes with the basil and sugar, and add to the pan along with the cherry tomatoes.

Cook out for 10 minutes, then remove from the heat and fold in the yoghurt and parsley.

Arrange the Gnocchi in the sauce, top with the mozzarella, and bake for 15 minutes, or until the cheese is browning and bubbling.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

img_5588-1img_5758-1

Posted on

The Ultimate Wood Fired Roast Potatoes

img_5532-1

Ingredients

  • 1kg Red Desiree or Maris Piper Potatoes
  • 2tbsp Table Salt
  • 3tbsp Duck or Goose Fat
  • 1 ½ Tsp Maldon Sea Salt

Method

Firstly fire up your oven to its optimum temperature, maintaining the temperature at 220-260°c. There’s no right or wrong temp, the potatoes will be lovely and light and crispy at any temperature between 220 and 260°c- just be a bit more careful if you brave the higher temperatures!!

Peel and cut the potatoes into equal size roast potatoes, cover with cold water and add the table salt in the saucepan. Bring the pan to the boil, and once boiling, reduce the heat ever so slightly and cook for around 20minutes or until the potatoes begin to fall apart- not too much, but enough so you can rough up the edges with a spoon.

Drain the potatoes into a colander and shake them vigorously to rough up the edges- these rough edges are what will give you the crispiness as the potatoes roast!

Next, put the roughed up part boiled potatoes on a tray and (as long as it’s not raining!) pop them outside to cool as quickly as possible- this will also aid the crispiness!

Allow the potatoes to cool for around 25minutes, then heat the duck or goose fat in a roasting tray in the oven with the door on.

Once the fat is just beginning to smoke, sprinkle over the sea salt, and carefully add the potatoes. Shake around to evenly coat the potatoes and pop in your wood fired oven for around thirty minutes with the door on, checking occasionally. Viola! There you have it- the ultimate wood fired roast potatoes!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.

img_5510-1 img_5543

Posted on

Roasted Carrot & Sweet Potatoes with Smoked Paprika & Rosemary

img_4737-3The light warming flavour of the smoked paprika gives these root vegetables a beautiful colour and great flavour that goes amazing with all roasts- especially poultry. 

Ingredients

  • 2 Carrots
  • 1 Sweet Potato
  • 2 Sprigs Rosemary
  • 2 Bay leaves
  • 1 tbsp Smoked Paprika
  • 1 ½ tbsp Olive Oil

Method

Firstly fire up your oven to its optimum temperature then leave to cool until the temperature reaches around 200°c.

Peel the sweet potato and carrots and cut into good size chunks. Toss all the ingredients together in a roasting tray and season well with salt and pepper.

Cover with foil and roast for 18-20 minutes.

Remove the foil and give everything a shake around, return to the oven uncovered for 5 minutes and serve.

img_4708img_4746

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.