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Stone Bake’s Slow-Cooked Vietnamese Beef Stew

Vietnamese Beef Stew

With the weather getting chiller as we head into autumn, we can’t get enough of yummy slow-cooked stews full of flavour. We particularly love our Vietnamese beef stew, it’s fragrant but comforting- perfect for a chilly autumn night. It’s packed full of delicious autumnal veggies such as butternut squash and carrots, with some fabulous Vietnamese ingredients, giving it a distinct and unique taste. The ultimate wood fired stew and it tastes even better the next day.

Serves 4 People

  • 900g (2lb) beef shin, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp Chinese five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar (or dark brown sugar)

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  • 4 banana shallots, peeled and roughly chopped
  • 2 green chillies, finely chopped
  • 4 large tomatoes, chopped
  • 2 tbsp tomato paste
  • 4 carrots, peeled and chopped
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves
  • 625ml | 2 1/2 cups hot beef stock
  • 450g | 1lb butternut squash, peeled and cubed
  • 2 tbsp rapeseed oil
  • Basil leaves, chopped to garnish

Technique

First things first, mix together the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and brown sugar in a large bowl. Leave to marinate for roughly an hour. Ensure all your veggies are prepped and ready to go.

Next you need to fire up your wood fired oven to reach its optimum temperature. Then allow the oven to cool down and maintain the temperature at around 160 degrees C, to allow for slow cooking.

Whilst you’re waiting for your oven to cool, brown off your beef, and fry off the shallots and chillies for a few minutes before adding into the stew. Pop in the tomatoes, carrots, tomato paste, cinnamon stick, star anise, kaffir lime leaves and stock into your casserole dish.

Once everything is in your dish, cover with a lid and put in in your wood fired oven for around an hour. After 1 hour, take out your stew, give it a good stir, then add the butternut squash. Pop your stew back into your wood fired oven for around another hour, or until the beef is super tender.

To finish off add a couple of chopped basil leaves and make sure it’s seasoned to perfection. Serve with some yummy fresh bread, then all you have to do is enjoy!

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The Smith’s Stuffed Roasted Sweet Red Peppers

Ingredients: 

  • 2 large sweet red peppers
  • 100g grated mozzarella cheese
  • Half a cup of bread crumbs
  • 3 anchovy filets chopped
  • 1 tablespoon capers drained & chopped
  • 1 tablespoon of currents
  • Handful of chopped flat leaf parsley
  • Salt & pepper
  • Olive oil

 

Method: 

Light fire in oven and heat to maximum to saturate oven with heat. Push fire to rear of over and maintain roasting environment. Whilst doing this place the two peppers close to the fire allowing them to char slightly.

Remove peppers from oven, place in cold water, peel away the skins, cut in half from top to bottom and de seed.

Combine the rest of the ingredients together with just enough olive oil to form a paste. Place an amount of the paste in each half of the peppers and roll up. Place on a baking tray seem side down, drizzle with a little olive oil and place in the oven. Bake for around 5 to 7 minutes.

This is a great side dish served either with chicken or fish. It could also be served as a starter.

If you would like to have your wood fired recipes featured in our Guest Recipe section please email us at info@stoneovenco.co.uk – we’d love to see what you’ve been cooking up!

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Wood Fired Potato & Asparagus Bake with Basil Oil

Basil is great all year round, but grows best durinJuly and August so we have come up with this delicious wood fired dish to incorporate this in season herb! You know how we just can’t get enough of fresh produce, so save on packaging by buying a pot of basil from your garden centre or supermarket – it will live quite happily on a sunny windowsill and it’s also perfect for scattering over pizzas! Pizzas are the ultimate wood fired dish but we thought we’d try a little something different with the basil here. Get stuck in!

Wood fired potato and asparagus bake

 You’ll need:

  • 400g Jersey Royal, peeled, sliced finely
  • 2 tbsp wholegrain mustard
  • 140g asparagus (after snapping off woody ends)
  • 140g Gruyère, coarsely grated
  • 200g pot soured cream
  • 1 large egg
  • 1 pack of short crust pastry (or you could make your own)
  • 1 large handfubasil leaves
  • 200ml/7fl oz light olive oil

If making your pastry, you’ll need:

  • 175g block of butter, frozen
  • 300g plain flour, plus extra for dusting
  • 50g Gruyère, coarsely grated

Heat your wood fired oven to max temperature, let it cool to a baking environment of 250degrees C and maintain!

To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter – try to hold it as little as possible so it doesn’t warm up too much – and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.

Roll out pastry into a circular or square shape – whatever takes your fancy – we went circular!

Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the Gruyère in layers in the centre of the base, leaving a border of pastry that’s roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal.

Blanch the basil in a large pan of salted boiling water for one minute, then drain and refresh in iced water. Squeeze out excess water from the basil with a tea towel. Put the leaves into a blender with the olive oil and blend for two minutes, or until the mixture is smooth and vibrantly green. Then strain through a fine sieve.

Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto a baking tray. Bake in your wood fired oven until the pastry is golden and crisp. 

Serve warm with a drizzle of your delicious basil oil!

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Stone Bake’s Spiced Hake with Cavolo Nero

Cavolo Nero also known as ‘Italian kale’ is in season now and we thought we’d include it in our recipe this week as it features in our seasonal produce guide this month. It is rich in nutrients, with high levels of iron and vitamins A-C. It’s dark green leaves, attractive crinkled appearance and sweet taste has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties. We’ve accompanied it with this spiced hake fish with creamy caper and butter sauce for the ultimate summer wood fired dish!

You’ll need:Wood fired Stone Bake Spiced Hake

For the Spiced Hake

Stone Bake Cavolo Nero

For the caper and butter sauce

For the Cavolo Nero

Start by firing up your wood fired oven to it’s optimum temperature then allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.

Mix the sugar, salt and curry powder in a small bowl. Rub it over the flesh side of the fish and set aside for 5 minutes.

Add the double cream to a cast iron pan and heat to reduce in volume by two-thirds. Beat in the butter and season with lemon juice. Add the capers and chopped chives.

For the Cavolo Nero, bring a large pan of boiling salted water to the boil. Take the small inside leaves off the Cavolo Nero. Plunge into the boiling water then take out and drain. Melt the butter in a frying pan; add the kale and season with salt and nutmeg.

To cook the hake, heat rapeseed oil in a pan then add butter. When the butter is melted, add the fish skin-side down. Cook until golden-brown, then turn over and cook until the flesh is sealed and no longer translucent. Return to skin-side down and continue to fry until cooked through. Remove the fish from the pan and drain on kitchen paper.

Divide the Cavolo Nero between serving plates and put the fish on top then drizzle the creamy caper sauce all over it for ultimate yumminess!

Stone Bake Hake

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Wood Fired Oven Baked Eggs

A recipe you can make for breakfast, lunch or dinner!

Stone Bake Wood fired egg potatoes

  • 4 potatoes, scrubbed
  • 2 oz(60g) butter
  • salt and freshly ground black pepper, to taste
  • 2 oz(60 g) grated cheese
  • 4 eggs
  • 4 tablespoons double cream
  • 2 teaspoons chopped chives

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature and let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. For more detail see our Cooking Techniques guide.

Push a metal skewer lengthways through each potato. Place on a baking sheet and lightly rub with butter over skins. Bake in your wood fired oven until skins are crisp and golden brown. Remove the baked potatoes from the oven. Cut a slice lengthways off each baked potato and scoop out the insides, leaving a shell about 1/2 inch(1.25 cm) thick. In a mixing bowl, combine scooped out potato, remaining butter, salt, black pepper and grated cheese. Place potato mixture back into the potato shells, leaving a hollow in the center large enough for an egg. Arrange potatoes on baking sheet. Carefully break an egg into each potato. Season with salt and black pepper and spoon double cream over. Return to the oven and bake for 8-10 minutes, until the eggs are lightly set. Sprinkle with chopped chives. Serve the scrumptious baked egg potatoes hot with baked beans and a sprinkling of crisp smoky bacon bits or whatever takes your fancy!

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Stone Bake Oven Roasted Shredded Duck, Watercress and Orange Salad

An oriental twist on a summer salad; this succulent duck dish is as colourful as spring!

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  • 2 duck legs
  • 1 tsp five-spice powder
  • 5 tbsp rice vinegar
  • 5 tbsp soy sauce
  • 2 big oranges, segmented, juice reserved
  • 2 x 100g bag watercress
  • 200g bag radishes, thinly slices
  • 140g pack chicory, leaves separated
  • Small bunch of spring onion

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.

 

Pat the duck legs dry and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes. Remove the duck and foil and increase the temperature to 240 degrees. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

 

Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

 

Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

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Stone Baked Beet and Kale Crisps

Baked Beet and Kale Crisps

This simple recipe is the perfect snack for a healthy diet. With the flavoursome taste and the perfect crunch, this recipe is bound to excite the crisp-lover!

  • 1 bunch of kale
  • 1 large beetSAMSUNG CSC
  • 1 tsp olive oil
  • Salt and black pepper

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Using a sharp knife, cut the beet into very thin slices. Place in a large ziploc bag. Then cut the kale away from the stem and cut into smaller pieces. Add to a ziploc bag. Add in the olive oil, salt, and pepper and mix together well in zilpoc bag so everything is equally coated.

Sprinkle the mix in a single layer into your cast iron tray and bake for about 20 minutes flipping over half way through. Check after 20 minutes to see if the kale and beets are crispy but not yet burned. Serve immediately.

Tip: This can burn quickly so keep an eye on them throughout to make sure they do not burn.

 

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Wood Roasted Chicken, Apples and Leeks

Wood Roasted Chicken, Apples and Leeks 

A mouth-watering alternative to the classic roast chicken. This simple dish satisfies the taste buds but also ensures you have 2 of your 5 a day! Perfect for those January calorie counters!

roasted-chicken-apples_300

  • 4 Small crisp apples
  • 2 Leeks
  • 6 Small sprigs of fresh rosemary
  • 2 Tablespoons of olive oil, kosher salt and black pepper
  • 8 Small chicken thighs and drumsticks

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt and ¼ teaspoon pepper. Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables. Roast until the chicken is cooked through and the apples and leeks are tender for 40 to 45 minutes.

 

 

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Blood Orange Stone Baked Salmon

Blood Orange Stone Baked Salmon

 

This healthy recipe is perfect to help with those post-Christmas blues! Inspired by our winter January produce, this delicious fish based dish is bright and colourful to the eye but also warms the cockles on a cold winters eve.

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  • 2 5-Ounce Skinless Salmon Fillets
  • 1 Can of Chickpeas
  • 1 Blood Orange
  • 1 Bunch Fresh Dill
  • 1 Clove Garlic
  • 1 English Cucumber
  • 1 Lemon
  • 1 Red Onion
  • 1 Bunch of Thyme
  • ½ Cup Goat Cheese, Crumbled

 

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Thinly slice the blood orange and chop the dill. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Peel the cucumber and slice in half lengthwise; scoop out and discard the seeds and slice the cucumber. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the red onion.

 

Season the salmon fillets with salt and pepper on both sides. Lightly oil a sheet pan and place half of the blood orange slices and half of the thyme sprigs in a single layer in the middle of the pan. Place the seasoned salmon on top of the orange and thyme. Top with the remaining orange and thyme sprigs and drizzle with a little olive oil. Place the sheet pan in the oven and roast the salmon for 15-20 minutes or until cooked through.

 

While the salmon roasts, in a large bowl, combine the cucumber, chickpeas, garlic paste, as much of the red onion as you’d like, half of the goats cheese and half of the dill. Toss with the lemon wedges, some olive oil, salt and pepper.

 

Garnish with the remaining dill and goat cheese and enjoy!

 

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Wood Fired Chicken with Jerusalem Artichoke Risotto & Roasted Veg

Ingredients taken from our January produce guide has inspired this healthy dish. With an abundance of scrumptious roasted veg, this delicious wood fired chicken risotto is the perfect way to get started on that new year health kick!

For the chicken

For the risotto

For the vegetables

 

                                            Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

  1. Season the chicken breasts with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock, garlic and sprigs of thyme to the pan and cover the pan with a lid.

  2. Bring the mixture to the boil, then gently poach the chicken for 25 minutes.

  3. Remove the pan from the heat of the oven and allow the chicken to cool in the stock. Then remove the chicken breasts from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.

  4. Season the chicken with salt and freshly ground black pepper.

  5. Add the olive oil and place the chicken breast in a roasting tray, skin-side down and now add the roasted vegetables, place the carrots, turnips, beetroots, rosemary and one of the garlic cloves. Roast for 30 mins until all golden brown.

  6. Whilst the veg and chicken are roasting you can prepare the risotto. For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.

  7. Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.

  8. Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.

  9. Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.

  10. Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.

  11. Place the saucepan of rice back into the heat of your wood fired oven and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.

  12. Add a large spoonful of the artichoke purée, the remaining butter and the Parmesan to the saucepan and stir until the ingredients have combined.

  13. Add the chives to the risotto and mix well.

  14. Serve the chicken breasts on top of the risotto with the roasted veg on the side and a sprig of rosemary on top for a bit of snazzy decoration!

 

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