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Butternut Squash, Sage and Mascarpone Pithivier

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Vegetarians will be super happy with one of these squash pithiviers. The pastry is stunning in the wood fired oven, and you can make them a couple of days in advance, keeping them in the fridge ready for the big day. But be warned! They’re so good the meat eaters may get food envy and want one too.

Ingredients

  • 6tbsp Mascarpone
  • 1tbsp Breadcrumbs
  • 1 Clove garlic, crushed
  • 1tsp Chopped Rosemary
  • 1tbsp Chopped Sage, plus extra sage leaves for decorating
  • 150g Puff Pastry
  • 1tbsp Wholegrain Mustard
  • ½ A Small Butternut Squash, peeled and cut into slices
  • 1 Egg Yolk

Method
To begin, fire up your wood fired oven to its optimum temperature and leave to cool until it reaches 200-220°c.

Now you can move onto the filling, by mixing together the mascarpone, breadcrumbs, garlic, and chopped sage and season well.

Toss the sliced squash in a little olive oil with the chopped rosemary and season.

Split the puff pastry almost in half- with one lump slightly bigger than the other- and roll out the smaller ball on a floured surface into a circle.

Rub the rolled out puff pastry with the wholegrain mustard leaving a 1-2cm gap around the edge.

Arrange a few of the squash slices overlapping to cover the mustard.

Top the squash with a spreading of the mascarpone mixture. Repeat, making slightly smaller circles with the squash each time, and spreading mascarpone between each layer until the top is just one slice of squash and you have created a dome shape on top of the pastry.

Roll out the slightly larger ball of pastry on a floured surface, and carefully cover the squash dome.

Seal the edges tightly, and brush all over with the egg yolk. Dip a few sage leaves in the remaining egg yolk and stick to the top of the dome.

Poke a small steam hole in the top of the dome and bake in your wood fired oven for 30-35 minutes. We guarantee it will be everyone’s new favourite!

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Butternut Squash and Pangritata Gratin

img_3442-1This butternut squash gratin is an excellent addition to any roast dinner- but works equally well as a side dish with most meat dishes! Super rich and indulgent, it really is a fantastic dish to cook in your wood fired oven.

Ingredients

  • 1 Squash, peeled and roughly diced
  • 1 Red Onion, finely sliced
  • 3 Cloves garlic, crushed
  • 4 Sprigs Thyme
  • 1 Sprig Rosemary
  • 1 Bay Leaf
  • ½ Tsp Smoked Paprika
  • ½ Tsp Chilli Flakes
  • 2 Tbsp Olive Oil
  • 200ml Chicken Stock, hot
  • 100ml Double Cream
  • 50g Grated Gruyere
  • 50g Crumbled Blue Cheese

For the pangritata

  • 2 Slices Stale Bread
  • 2 Cloves Garlic
  • 1 Sprig Rosemary, leaves picked
  • 6 Walnuts

Method
Firstly fire up your oven to it’s optimum temperature then leave to cool to around 180°c.

Next put the squash, red onion, garlic, thyme, rosemary, bay leaf, paprika and chilli flakes in a roasting pan with the olive oil. Season, cover with tin foil, and put in your wood fired oven for 18 minutes.

Now you can move onto making the pangritata by placing all the ingredients in a blender and blitzing until you have a smooth-ish bread crumb consistency. Set aside.

Once the squash is cooked, transfer to a bowl and mix with the stock, cream and cheeses. Check the seasoning and transfer to a cooking dish.

Sprinkle over the pangritata and bake for around 20 minutes, or until the pangritata begins to turn golden.

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Wood Fired Squash, Apple, Red Onion and Blue Cheese Galette

img_3148-3This simple autumn bake really makes the most of the dry heat in the oven and cooks directly on the oven floor meaning you end up with incredible pastry!

You’ll Need
For the Pastry

  • 200g plain flour
  • Pinch of salt
  • 120g butter, diced
  • 1 egg, beaten
  • Water to bind

For the Filling

  • 1 apple, core removed and cut into 8 wedges
  • 1 onion, peeled and cut into 6 wedges
  • 6 similar size wedges of butternut squash (save the rest for soup!)
  • 40g butter, melted,
  • 2 tsp chopped rosemary leaves
  • 2 tsp chopped thyme leaves
  • 2 tbsp English mustard
  • 60g blue cheese

Method
For this recipe, you’ll want your wood fired oven at around 200°C. So, either fire up your wood fired oven to its optimum temperature and allow to cool to around 200°C or use the residual heat after a high heat session.

To make the pastry, start by putting your flour, salt and diced butter in a bowl. Begin to rub together with your fingertips until the mix resembles breadcrumbs.

Next, add the beaten egg and incorporate that into your dough before gradually adding water (a teaspoon at a time) until your dough is smooth. Cover your dough in cling film and place in your fridge for at least 2 hours, preferably overnight. Remember to remove your dough from the fridge for around an hour before attempting to roll it out!

Then, place all your filling ingredients into a bowl, except the mustard and blue cheese, season well, and toss together. Set to one side.

Next, on a floured surface, roll out the pastry to a 10-12inch round and brush all over with the mustard.

Leaving a 2-3inch gap from the edge, begin to place alternate pieces of onion, squash and apple in overlapping circles.

Fold the edge of the dough over up to the filling, and cook on the floor of the oven with the door in place for 30 minutes.

Once the time is up, remove your galette from the oven and sprinkle over your blue cheese. Return to the oven for a further 5 minutes to melt the cheese and serve whilst still warm.

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Red Lentil Soup

A super easy winter warming soup or take a third of the liquid out to make a tasty Tarka Dhal.

You’ll Needimg_8588

  • 75g butter
  • 1 red onion, roughly sliced
  • Small thumb of ginger, grated
  • 1 red chilli, chopped
  • 2 cloves garlic, crushed
  • 250g split red lentils
  • 2tsp turmeric
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 2tbsp garam masala
  • 1450ml vegetable stock


Method

Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 260°C.

Next, using a high heat pan, melt your butter and sweat the onion and garlic. Once softened, add the chilli and ginger and cook for a further few minutes.

or-thisThen, add all of your dried spices (reserving 1tbsp of garam masala for later) and move around out of the oven.

Next, add your lentils and stir well before placing back in your wood fired oven so that they’re all coated well.

Cover with the stock and cook for around 40 minutes- or until the lentils have gone soft.

Blend the soup, top with chopped fresh coriander and sprinkle over the garam masala to serve.

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Wood Fired Vegetable Goan Curry

img_8189This vegan friendly coconut based curry is a great quick and easy dinner- but the taste, and the use of the undervalued romanesco, give this Goan style curry a bit of pizzazz.

You’ll Need

  • 1 tbsp sunflower oil
  • 1 tsp black mustard seedsimg_8198
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • Small thumb of ginger, freshly grated
  • 2 green chillies
  • 1 tbsp chopped walnuts
  • 1 red onion, finely diced
  • 125g broccoli, cut into small florets
  • 125g cauliflower, cut into small florets
  • 125g romanesco, cut into small florets
  • 3 fresh tomatoes, chopped
  • 75g green beans
  • 1 tsp turmeric
  • 25ml water
  • 200ml coconut milk
  • Coriander leaves to garnish
  • Ground almonds to garnish

Method
To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 280°C.

Next, heat the oil and once hot, add the mustard and coriander seeds and heat at the front of your oven until they begin to pop.

As soon as they start popping, add your onion, chilli, ginger and walnuts. Then, return to the front of the oven for a few minutes until the onion begins to soften.

Add the romanesco, broccoli and cauliflower, mix well, and cover with a lid. Return to the oven for 4 minutes.

Next, add all the remaining ingredients except your coconut milk, place the lid back on, and return to your wood fired oven for around 6minutes- or until the cauliflower, broccoli and romanesco are beginning to soften (but not soft).

Remove the lid, add your coconut milk and return to the oven uncovered for a further 5 minutes, or until you are happy with the consistency of the sauce.

Serve immediately with chopped coriander, and a sprinkling of ground almonds.

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Wood Fired Pilaf Rice

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Our wood fired pilaf rice is an ideal side dish to any of our wood fired curries or casseroles! If you’re a vegetarian, you can swap out the chicken stock for vegetable stock.

img_8495You’ll Need 

  • 250g long grain rice
  • 500ml chicken stock
  • 30g butter
  • 1 red onion, finely diced
  • 2 crushed garlic cloves
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1tsp turmeric (this is optional but it makes a great colour!!)
  • Salt & pepper

Method
To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 200-210°C.

In a high heat casserole dish, melt your butter at the front of your img_8490wood fired oven.

Then, add in your onion, garlic, thyme, bay leaf and salt and pepper. Allow to sweat gently for around 4 minutes.

Next, add your rice and stir well to ensure the grains are evenly coated in the butter.

Cover with the hot stock, place a lid over your pan and cook in your wood fired oven for around 16 minutes. Make sure you serve your pilaf rice hot with a fragrant curry. Yum!

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Wood Fired Imam Biyaldi

curry-8 Imam Biyalidi is a delicious aubergine curry that’s perfect for autumn nights and the spices really bring it to life.

You’ll Need

  • 150ml olive oil
  • 2 red onions, finely diced
  • 2 crushed garlic cloves
  • ½ a red chilli, finely diced
  • 1tsp fresh grated ginger
  • 150g sultanas
  • 1 ½tsp ground cumin
  • 1 ½tsp ground cinnamon
  • 2tbsp tomato puree
  • 2 tins of chopped tomatoes
  • 1 aubergine, cut into 3cm squares
  • Large handful of fresh coriander- leaves picked and stalks chopped
  • Small handful of mint and parsley, chopped

Methodcurry-3
The night before you cook, sprinkle your aubergine cubes with salt and leave overnight.

When you’re ready to get cooking, fire up your wood fired oven to it’s optimum temperature and allow to cool until around 200-210°C. Heat your olive oil with some salt in a high heat pan for around a minute in the centre of your wood fired oven.

Then, add your onions, garlic, ginger, chilli and coriander stalks. Stir frequently and once your onions begin to soften, add your sultanas and ground spices. Continue to cook for a further 5 minutes making sure to keep stirring and turning the pan occasionally.

Next, put in your tomato puree and cook until everything turns a red brick colour. Add your chopped tomatoes and cook uncovered for an hour, stirring every now and then to ensure it’s not sticking.curry-4

Wash your aubergine cubes under running water for 5 minutes to remove all the salt and squeeze dry in a clean cloth. Toss the aubergine cubes in plain flour and shake off the excess.

Then, heat another high heat pan in the centre of your wood fired oven with 2tbsp of oil until piping hot and place your aubergine carefully into your pan.

Leave to cook in your wood fired oven for five minutes then dry on a kitchen towel and sprinkle with salt and sugar. Carefully fold them into your curry and finish the dish with your chopped coriander, mint and parsley.

Serve with fluffy basmati rice- delicious!

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Courgette Tian

Our wood fired courgette tian is an absolutely delicious meal for a summer lunch. What’s even better is its gluten free and suitable for vegans!

You’ll Need

  • 2 large onions, sliced
  • 2tbsp olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small lemon
  • 2tsp cumin seeds
  • 1tsp ground coriander
  • 900g courgettes, sliced into ¼ inch disks
  • 3tbsp chopped parsley
  • Salt & pepper

Method
To begin, you need to fire up your wood fired oven to its optimum temperature and allow to cool until 170-180°C.

Next, heat your olive oil until hot in a cast iron skillet over a medium heat. Add your onions and fry for around 20 minutes, stirring until they’ve turned golden brown. Add your garlic, constantly stirring, until your garlic is lightly browned.

Then, turn your heat down slightly to a medium-low heat and add in your tomatoes, zest of your lemon, 1tbsp of lemon juice, salt, pepper and spices. Simmer on low for about 5 minutes until your tomatoes have cooked down a little.

Remove 2/3 of your tomato sauce and place in a separate bowl. Then, spread the remaining sauce evenly over on the bottom of the pan. Take your courgettes and layer them in your pan in slightly overlapping concentric circles. Make sure you season well with salt and pepper.

Repeat this step again to create two layers of courgettes and then top with the remaining 1/3 of your tomato sauce and season well.

Cover your skillet with some foil and place in your wood fired oven for 35-40 minutes. When time’s up, remove your foil and bake for a further 15-20 minutes. Sprinkle with parsley, drizzle with olive oil and enjoy!

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Wood Fired Caprese Tart

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This tart is a British twist on an Italian classic and is perfect for a light summer’s evening supper. The crispy puff pastry gives a great contrast of texture against the soft mozzarella and tomatoes.

You’ll Need

  • 10 tomatoes
  • 2tbsp olive oil
  • 5 springs of thyme
  • Black pepper
  • Pinch of sea salt flakes
  • Pinch of sugar
  • 1 roll of ready-made puff pastry
  • 1 egg, beaten
  • 200g buffalo mozzarella, sliced
  • Handful of fresh basil leaves

Method
To begin, fire up your wood fired oven to its optimum temperature and leave time to cool to around 160-180°C.

Cut your tomatoes into 1cm slices and lay them down in a high heat baking tray. Drizzle with olive oil and sprinkle the thyme, pepper, salt and sugar.

Allow to cook in your wood fired oven for approximately 10 minutes until you can see the tomatoes caramelising around the edges. Take your tomatoes out of your wood fired oven and allow to cool slightly.

Then, on a lightly floured surface, roll out your ready-made puff pastry on a clean, high heat baking tray to form a rectangle. Gently score about 2cm from the outside-making sure not to cut all the way through.

Layer on your tomatoes and mozzarella slices alternately until covering the pastry, leaving the 2cm pastry border exposed. Lightly drizzle your tart with some olive oil and season with sprinkling of salt and pepper.

Next, put your tart into your wood fired oven and cook for around 10-15 minutes or until the pastry is golden and crisp. When you remove your tart from the oven, scatter with fresh basil leaves and serve immediately. Yum!

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Wood Fired Halloumi and Peach Skewers

This quick recipe is the perfect accompaniment for any summer BBQ.Peach-Halloumi-Skewers-with-Basil-Sauce-5-of-8 The sweetness of the peaches combined with the saltiness of the halloumi creates a taste sensation! This recipe is so quick and easy to make, there isn’t an excuse not to!

You’ll Need

  • 4 ripe peaches
  • 250g halloumi
  • Fresh mint
  • Juice of ½ lemon
  • 2tsp squeezable honey
  • Wooden skewers

Method
To start, fire up your wood fired oven to it’s optimum temperature and allow to cool to approximately 300°C to achieve a grilling environment.

Next, wash and chop your peaches into 8ths. Also, cut your halloumi to 1 inch cubes.

Then, you need to load up your skewers. First, slide on a halloumi cube and alternate until your skewer has two slices of peach and three cubes of halloumi.

Place in your wood fired oven and cook for 2-3 minutes on each side until the halloumi and peaches have slightly browned.

To serve, place your skewers on a wooden board, scatter your fresh mint and drizzle your honey and lemon. Yum!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.