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Mike and Pat’s Wood Fired Torta Verde

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Mike and Pat Smith are known for their wood fired recipes and they have sent us in yet another amazing recipe! Enjoy Stone Bakers and remember to send us any of your wood fired recipes to be featured on our recipes section.

This is a typical Lugurian vegetable pie, which is traditionally served as part of a selection of antipasti, or as a snack on it’s own. It can be served hot or cold and it’s a great dish for cooking in your wood oven using the residual heat after a pizza party.

You’ll Need:

For the dough:

  • 300g “00” flour
  • ½tsp salt
  • ½tsp baking powder
  • 50ml olive oil
  • 100ml tepid water
  • Olive oil for brushing before baking

For the filling:

  • 450g baking potatoes
  • 1 small onion, chopped finely
  • Handful of flat leaf parsley
  • 200g of baby leaf spinach
  • 2 large eggs
  • 250g ricotta cheese
  • 100g treated Parmesan/pecorino cheese
  • Salt & pepper for seasoning

Method
Firstly, fire up your wood fired oven to it’s optimum temperature and allow cool to around 200°C.

For the dough, put the flour, salt & baking powder into a food mixer and pulse. Add olive oil and continue to pulse. Next you can add water and mix until your ingredients start to form a dough, then continue to mix for around 10 seconds to knead. Remove your dough from the mixer, divide into two, wrap in cling film and refrigerate for around 30 minutes.

For the filling, peel the potatoes, cut into ½ inch slices then into quarters. Place in a saucepan, cover with water and bring to the boil. Once the water is boiling, remove from the heat, cover and leave to stand for 10 minutes.

Combine the remaining ingredients in a large bowl. Then, drain the potatoes, add to a bowl and mix together. Season with salt & pepper.

To assemble the Torta, oil a large, high heat flan tin approximately 10″ in diameter. Next, roll out half the dough and line the case of the tin. Fill the tin with your filling, ensuring that it is level. Then, roll out the remaining dough and place over filling creating a lid, trimming any excess pastry from the edges then sealing them by pressing the dough together with your fingers. Brush the top crust with olive oil and bake for approximately 1 hour in your wood fired oven.

Serve hot or cold!

 

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Wood Fired Aubergine, Tomato and Mushroom Spring Bake

aubergine bake 2Our aubergine bake is a super easy dish to cook in your wood fired oven. If you’re a lover of veggies, then this dish is for you! It’s full of mushrooms, tomatoes and fresh basil along with a sprinkling of mozzarella, meaning this bake is tasty and a new favourite of ours here at Stone Bake!

You’ll Need

  • 3 large aubergines, thinly sliced
  • 150g mozzarella
  • 100g parmesan, grated
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g mushrooms, sliced
  • 2 x 400g cans chopped tomatoes
  • 1tbsp tomato paste
  • 1tsp fresh thyme leaves
  • 1tsp fresh rosemary, finely chopped
  • Fresh basil, finely chopped
  • Salt and pepper to season 

Method

Firstly, fire up your wood fired oven to it’s optimum temperature, then allow time for it to cool to 160-180°C.

Next brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.

To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent. Then, add the garlic and mushrooms and fry until the mushrooms are golden brown. Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.

To assemble the bake, layer the grilled aubergine with the sauce and cheese in a high heat oven dish, reserving some of the mozzarella to sprinkle on top of your bake.

Place the dish in your wood fired oven and allow to bake for 10-15 minutes. Once the cheese has fully melted and has turned golden brown in colour, remove from your oven and serve with a crunchy salad! Divine!

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Wood Fired Beetroot and Feta Tart

Our wood fired beetroot and feta tart is the perfect lunch treat to enjoy on a warm afternoon. It’s full of light and fresh flavours and the feta really finishes off the dish, not to mention tastes delicious!

You’ll Needc29d84b3ef4950a98576da1e3ba653b0

  • 2 large beetroot (400g) peeled and grated
  • 1tbsp olive oil
  • 1 red onion, sliced
  • 65ml balsamic vinegar
  • 2tsp thyme leaves
  • 1tbsp brown sugar
  • 150g feta cheese
  • 2 eggs, beaten
  • 150ml double cream
  • Thyme Sprigs
  • Herbs to serve

 For the pastry

  • 200g plain flour
  • 100g unsalted butter, chopped

Firstly you can get started on your pastry. Whiz together the flour, butter, and a pinch of salt until the mixture resembles breadcrumbs. Add 60ml of chilled water and process until everything comes together as a ball. Leave to chill for 15 minutes.

Next lightly grease a 23cm loose bottom tart pan, roll out your pastry and place in the bottom of the pan.

Now it’s time to get your wood fired oven ready. Fire up your oven to it’s optimum temperature and leave to cool until the oven reaches 180-200°c. Line your pastry with baking beads and blind bake in your wood fired oven for around 10 minutes. Remove the baking beads and pop back in to bake for another 5 minutes until the pastry is golden brown. Take it out of your wood fired oven and leave to cool.

Whilst your pastry is cooling, you can get started on your filling. Heat the oil and fry in a pan over a medium heat. Add your onions, 1tsp of salt and simmer for 8-10 minutes until soft. Place in the beetroot, vinegar, thyme, brown sugar and 250ml of water and cook for another 15 minutes until thick and tender. Cool the mixture.

Once your beetroot filling has cooled, spread it into your tart base and crumble over the feta cheese. Whisk the egg and cream together and pour into the case. Scatter with a little more thyme and bake in your wood fired oven for 30-35 minutes until set.

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Wood Fired Macaroni Cheese

Macaroni cheese is a classic family favourite that is always guaranteed to satisfy hungry guests. Our wood fired recipe has been jazzed up with some spinach, tomatoes, spring onions and a dash of mustard meaning it’s full of tangy flavours. If you’re a lover of cheese then this recipe is for you!

You’ll Need025c17ee34d14bce744731be9841ab47

  • 350g macaroni or other short dried pasta
  • 50g butter
  • 50g plain flour
  • 1 bunch spring onions (sliced)
  • 1litre of semi-skimmed milk
  • 125g grated extra-mature cheddar
  • 50g grated Parmesan
  • 1½tbsp Dijon mustard
  • 200g spinach
  • 250g cherry tomatoes (halved)

Method

Firstly you will need to fire up your wood fired oven to it’s optimum temperature, then leave to cool to roughly 180°c-200°c. Whilst your oven is cooling, cook your pasta in boiling salty water and when tender, drain.

Now you can move onto your cheese sauce. Start by putting the butter, flour, spring onions and milk in a pan and slowly bring to the boil, whisking until thick. Simmer for a few minutes, season and stir in the cheddar, half the Parmesan and mustard. Finally add in your spinach so it wilts into the sauce.

Next mix the sauce and pasta together and put into your high heat oven dish. Scatter over the tomatoes and remaining Parmesan. Simply bake in your wood fired oven for 25- 30 minutes, or until your Macaroni cheese is golden brown in colour. Serve with a fresh leafy salad. Delicious!

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The ultimate wood fired cheesy broccoli bake

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Everyone loves a bake cooked in your wood fired oven. Our cheesy broccoli bake is no exception and is sure to please anyone that loves cheese. It’s full of rich creamy flavours and is a family classic that’s quick and easy to make.

You’ll Need

  • 500g broccoli florets
  • 8 spring onions, finely chopped
  • 200g cherry tomatoes, halved
  • 2 large eggs, beaten
  • 200g cottage cheese
  • 3 garlic cloves
  • Salt and pepper to season
  • 4tbsp parsley, chopped
  • 110g cheddar cheese, grated (Or any cheese of your choice)

First things first, you will need to fire up your wood fired oven to its optimum temperature, then allow time for your oven to cool until it reaches around 220°c.

You will then need to cook the broccoli in a large saucepan for 2-3 minutes, leaving to one side. Add in the spring onions, cherry tomatoes, mixing together in an ovenproof dish.

In a fresh bowl whisk the eggs, along with the cottage cheese and garlic, stirring until your have a smooth mixture. Season with some salt and pepper adding in the parsley.

Next pour the mixture over your veggies, and give it a quick mix. Sprinkle your cheese on top and pop in your wood fired oven for around 20 minutes. Once your bake has turned a golden brown colour on top, your wood fired cheesy broccoli bake is ready to eat. Yum!

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Stone Bake’s chorizo, chicken and chickpea casserole

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Our wood fired chorizo, chicken and chickpea casserole is sure to satisfy some hungry guests in the last of the chillier months. The combination of chorizo and chicken creates the perfect flavour combination and the chilli really gives it a distinctive kick.

You’ll Need

  • 2tbsp vegetable oil
  • 500g chicken thighs
  • 1 onion, sliced
  • 1 garlic clove
  • 2 carrots
  • 1 celery stalk
  • 1 red chilli
  • Splash of red wine
  • 275g chorizo chopped
  • 100ml dry sherry
  • 1x 400g chopped tomatoes
  • 200ml chicken stock
  • 1x 400g chickpeas, rinsed and drained
  • Salt and Pepper
  • Chopped parsley

Method

Firstly you will need to heat up your wood fired oven to its optimum temperature and allow time for the oven to cool down to around 160-180°c.

Now heat roughly half of the vegetable oil into a large pan. Fry off the chicken thighs, ensuring that you turn them every couple of minutes. Once they are lightly brown, pop them to one side.

Pour in a little more oil into the pan and add in the onion, garlic, carrots, celery and chilli, cooking for roughly 5 minutes. Now stir in a splash of red wine, simmering until it has reduced right down. Next, add in the chopped tomatoes and stock. Bring to the boil and get started on your chorizo.

In a fresh pan, fry your chorizo for 3-4 minutes pouring in the 100ml of sherry. Once your chorizo is nice and crispy, leave to one side.

Finally add your browned chicken, crispy chorizo, chickpeas and veggie mixture into your ovenproof casserole dish and give it a good stir. Cook in your wood fired oven for 20-25 minutes; ensuring the chicken is cooked all the way through. To serve add a dash of seasoning, a sprinkle of freshly chopped parsley and some yummy wood fired bread.

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

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Stone Bake’s Roasted Root Veggies with Tomatoes and Kale

Roasted Veggies,tomatoes and kaleTodays wood fired recipe is a delicious mixture of autumnal veggies with a hint of spice. It definitely tastes as good as it looks, and what’s even better is that it is super healthy! A yummy wood fired dish, ideal for chilly winter evenings.

You’ll Need

  • 1500g-2000g of Root Vegetables such as butternut squash, potatoes, carrots, parsnips, turnip or sweet potato. Peel and cut into chunks.
  • 4-6 cloves of garlic
  • 6tbsp olive oil
  • 1tsp Kosher Salt
  • 115g onion, diced
  • 1tbsp tomato puree
  • 500g of kale
  • 800g of whole peeled tinned tomatoes
  • 1tsp dried oregano
  • Black Pepper (Seasoning)
  • Tabasco Sauce

Method

Firstly, you will need to fire up your wood fired oven to its optimum temperature. Allow your oven to cool until it reaches around 230°c. In a large roasting dish, mix together the root vegetables, the garlic and 3tbsp of olive oil. Sprinkle in some salt and roast for 45 minutes.

Whilst your root veggies are cooking in your wood fired oven, you can start to sauté your onions in a large roasting pot. When the edges have begun to brown, stir in the tomato puree and simmer for a minute more.

Using your hands, tear the whole tinned tomatoes into large pieces adding them to the pot. Pour in the remaining liquid into your large roasting pot. Give it a good stir and add in the dried oregano.

Leave to one side until your root veggies are roasted through. You should be able to easily pierce them with a fork when they are ready. Leave your oven to cool until it reaches around 180°c. Add in the roasted root veggies into your large roasting pot then pop in your oven for around 20 minutes to half an hour. After your dish has had a good while to heat through, add in your kale and as much or as little Tabasco sauce as you would like. To finish, season with salt and pepper.

Give it another good stir, then pop it back into your wood fired oven to stew for 10-15 minutes.

Serve this delicious healthy dish with fresh wood fired bread for a dinner that is sure to leave you full to the brim!

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Stone Bake’s wood fired creamy chicken, ham and leek pie

Chicken ham and leek pieWho doesn’t love a pie baked in their wood fired oven in the wintertime? We’ve been loving our creamy chicken, ham and leek pie. The smoky ham flavours add a superb finishing touch, complementing the creamy flavours perfectly. So get those wood fired ovens fired up!

You’ll Need

  • A high heat 9inch round pie dish

For the filling

  • 450ml Chicken Stock
  • 3 chicken breasts
  • 75g of butter
  • 2 leeks
  • 2 garlic cloves
  • 50g plain flour
  • 200ml milk
  • Drizzle of white wine
  • 150ml double cream
  • 150g thick carved ham
  • Sea Salt and ground black pepper for seasoning.

Pastry

  • 350g plain flour
  • 200g butter
  • 1 egg beaten with 1tbsp cold water
  • 1 egg for pastry glaze

Method

Firstly, you will need to heat the chicken stock in a saucepan. Whilst you are doing this, add in the chicken breasts and bring to a low simmer. Pop on your saucepan lid and cook for 10 minutes. Then you’ll need to remove the chicken breasts, place them onto a plate and pour the excess stock into a jug.

Next, melt 25g of butter into a fresh saucepan. Stir in the leeks and gently fry for a few minutes. Then pop in the garlic and remaining butter, stirring in the flour once the butter has melted. Keep stirring, whilst gradually pouring in the milk. Once you have added all of the milk, slowly put in the stock and wine. Keep mixing until the sauce is smooth and thick. Simmer for 3 minutes. Finally take off the heat, stir in the cream, adding in some salt and pepper for seasoning.

Next you will need to fire up your wood fired oven to its optimum temperature, then leave it to cool, maintaining a temperature of around 200°c.

Now it’s time to get on with the pastry. Mix together the flour and butter until the mixture resembles breadcrumbs. Next, pour in the beaten egg and combine until the mixture forms a ball. Leave around 250g of pastry for the lid.

Roll out the remaining pastry on a floured surface until it is around 5mm thick and 4cm larger than the pie dish. Gently place the pastry into the pie dish, pressing firmly on the sides to ensure there is no air bubbles. Always make sure there is some extra pastry hanging over the sides.

Next, it’s time to get messy with the filling. Chop the chicken into small chunks, stirring it in along with the ham and leeks into the cooled sauce. Pour the filling into the pie dish. Roll out the pastry that you have put aside, placing it on top of your dish so it acts as a lid. Make sure you securely press together the edges, and then trim off any excess pastry.

Finally, place a hole in the top of the pie and glaze the pastry lid with the egg wash. Put your pie in your wood fired oven for 35-40 minutes, or until your pie appears golden-brown in colour and the filling is piping hot.

Now all you have do is devour this scrumptious winter pie with family and friends. It’s sure to become a wood fired favourite!

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Stone Bake’s Wood Fired Butternut Squash, Apple, and Onion Galette with Stilton

Butternut Squash, Apple, and Onion Galette with StiltonAs much as we love pies in wintertime, we thought why not try something a little different? Our butternut squash, apple and onion Galette with stilton is the perfect dish to really get everyone in the Christmas spirit. It’s rustic in appearance and the decadent and rich flavours really taste superb; a new wood fired favourite for sure!

You’ll Need

Dough

  • 180g flour
  • Pinch of salt
  • 120g unsalted butter, diced
  • 1 free range egg, lightly beaten

Filling

  • 1 large baking apple
  • 1 butternut squash
  • 1 onion, peeled
  • 50g unsalted butter, melted
  • 2tsp rosemary leaves
  • 2tsp thyme leaves
  • Salt and ground black pepper for seasoning
  • 2tbsp mustard
  • 150g crumbled Stilton

Method

Firstly, you will need to get started on your dough. Mix the flour, salt and butter together until the mixture resembles a breadcrumb like structure. Next, mix in the egg, then bring the dough together using your hands adding in small amounts of water until it has a smooth (not dry) consistency. Mould your dough into a disk shape, wrap in cling film and pop into the fridge for around an hour.

Whilst you are waiting for your dough, it’s the perfect time to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 200°c.

Now you can get on with your filling; halve and core your apple, cutting each half into 8 wedges. Chop your butternut squash and onion into similar thick wedge shapes, and then pop everything into a bowl. Add in the melted butter, rosemary and thyme, tossing gently to combine. Season with salt and pepper and mix through again.

Once your dough is ready, roll it out onto a lightly floured surface to a 12inch disk. Brush your dough with mustard, then starting roughly 2 inches from the edge, alternate pieces of apple, onion and squash in overlapping circles. Fold the dough over the edge of the filling.

Next, pop your Galette directly onto your oven floor and allow to bake for 55 minutes. Once the apples, squash and onions are tender and caramelised, take out your Galette and scatter the cheese over the filling and bake for another 5 minutes. Once the cheese has melted, leave to cool and serve when warm. It’s the perfect lunch time treat!

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Stone Bake’s Slow-Cook Normandy Pork Casserole

Stone Bake’s Slow-Cook Normandy Pork Casserole

Who doesn’t love to tuck into a scrummy casserole on a chilly autumn evening? Our creamy slow-cook pork casserole is a great alternative if you don’t fancy a heavy winter stew. It’s full of refreshing but delicious flavours with a hint of mustard.

Ingredients (Serves 6)
50g butter
1kg free-range British pork, cubed
200g of pancetta lardons or chunky bacon, chopped
16 shallots, peeled and left whole
1 small onion, diced
2 celery sticks, chopped
300ml (1/2 pint) dry cider
300ml (1/2 pint) chicken stock
6tbsp crème fraîche
2tbsp cornflour mixed with 2tbsp of water
2tbsp Dijon mustard
2tbsp fresh tarragon leaves, finely chopped

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. You will then need to leave your oven to cool, maintaining the temperature at 170 degrees C.

Next, add half your butter into a large casserole dish, and then place in half the amount of pork. Pop into your wood fired oven for 10 minutes. When your pork is thoroughly browned, remove from the casserole and leave to rest. Repeat this process with the remaining pork and butter.

In the meantime, fry the bacon until crispy. Once your bacon is nice and crisp, fry off the shallots, onion and celery until slightly soft.

Next it’s the fun bit; combine your pork, bacon and vegetables into your casserole dish. Pour over the cider and the chicken stock and cook for 2 hours or until the pork is nice and tender.

Finally add the crème fraîche, cornflour mix, mustard and tarragon into the casserole. Heat on a hob and stir until you have a thick creamy sauce, oozing with flavour.

Serve with some fresh bread baked in your wood fired oven.

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