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Stone Bake’s Broccoli & Stilton Soup

This is a perfect recipe for your leftover cheese! A delicious broccoli soup with that salty tang of Stilton – YUM!

Stone Bake Stilton amd Broccoli-soup-recipe

You’ll need:  

  • Onion, diced
  • 1 tablespoon olive oil
  • 2 broccoli, chopped
  • 2 potatoes, peeled and cubed
  • 1L chicken stock
  • 100g Stilton cheese

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 100 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large pot, cook onions in olive oil in your wood fired oven until translucent. Remove from the oven and stir in broccoli and potatoes and place back in oven to cook until vegetables begin to release their moisture. Remove the pot from the oven and pour in chicken stock,  the heat of the oven should bring to the soup to the boil, then reduce heat and simmer until vegetables are tender for about 20 minutes. Remove from the oven for it’s final time and let the soup cool slightly. Stir in cheese until melted. Puree the soup in a blender or food processor or with an immersion blender.

Ideal to serve with crusty home made Stone Bake bread and a light sprinkling of salt and cracked black pepper – mouth watering!!

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Christmas Wood Fired Roast Potatoes

Roast potatoes to turkey is like salt to pepper – they are the two key components of any Christmas dinner! This is Stone Bake’s guide to the perfect wood fired roast potatoes.

You’ll need:

roast potatoes

  • 3 cloves garlic
  • 4 Sprigs of fresh rosemary
  • 100g Parmesan
  • 5 tbsp olive oil
  • Pinch of grated nutmeg
  • 2 tsp of plain flour
  • 8kg potatoes cut in half or quartered if large

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.

Stir the flour, Parmesan, rosemary and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Drizzle a good layer of oil in a shallow, non-stick roasting tray, and then add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. Roast until golden brown and crisp – CHRISTMAS DINNER HEAVEN!

 

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Wood Roasted Cranberry, Chestnut & Pancetta Brussels Sprouts

You either love them or hate them but it just isn’t quite Christmas dinner without them, so here’s a recipe to make them a delicious accompaniment to all those festive goodies in your Christmas spread! 

brussells2

You’ll need:

  • Fresh cranberries
  • 100g Chopped Chestnuts
  • 100g chunkily sliced pancetta
  • 1 Tbsp Olive Oil
  • 140g butter at room temp
  • 1kg fresh Brussels sprouts, trimmed of outer leaves

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.

Drizzle the olive oil and place the butter evenly in dollops in your pan. Place your sprouts and pancetta in the pan and roast for 15mins in your wood fired oven. Remove and scatter the chopped chestnuts and cranberries over the top of the sizzling sprouts and cook for a further 10mins! Remove once the sprouts are looking glazed and slightly browned in areas and the pancetta is crisp – Christmas wood fired veg perfection!

 

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Wood Roasted Lamb Stuffed Aubergines with Manchego Cheese

This is a delicious dish that will warm the cockles in those chilly Autumn evenings!

Stuffed. Aubergines. wood fired. Baked. Stone Bake

 Ingredients:

  • 4 Aubergines
  • 6 tbsp Olive oil
  • 1 Medium onion finely chopped
  • 4 Garlic cloves, finely chopped
  • 1 Large red pepper, seeded and chopped
  • 1.5 tsp cumin
  • 1 tsp cinnamon
  • 0.5 tsp Freshly ground nutmeg
  • 1 tsp paprika
  • 1 Large pinch of crushed dried chillies
  • 500 g (17.6oz) Minced lamb
  • 6 tbsp of Stone Bake’s tomato sauce
  • 100 g (3.5oz)Manchego cheese, grated
  • 1 pinch salt and freshly ground black pepper

Start by firing up your wood fired oven to it’s 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.

Cut each aubergine lengthways through the stalk, then score the flesh in a criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them on a baking tray and drizzle each half with 11/2 teaspoons of the oil, season with salt and bake in your wood fired oven for about 30 minutes or until the flesh is soft and tender but not browned.

Heat the remaining 2 tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the Stone Bake tomato sauce and leave to simmer for 5 minutes.

Remove the aubergines from the oven, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick. Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake for a final 9-10 minutes until they are looking deliciously golden brown!

 

 

 

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Stone Bake Pesto & Mozzarella Stuffed Peppers

These stuffed pesto and mozzarella peppers make for a fantastic dinner party starter!

WoodRoastedPepperssml

Ingredients:

  • 3 red peppers cut into halves and de-seeded
  • 3 tbsp Olive oil
  • Fresh pesto
  • Mozzarella cheese

Before-Pesto

To make the fresh Pesto:

Ingredients:

  • 3 cups fresh basil, packed
  • ⅓ cup + 2 TBSP extra virgin olive oil
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated parmesan, high quality
  • kosher salt and pepper, to taste

 

Place 2 TBSP of extra virgin olive oil to the side.
Add all other ingredients to the food processor or high rpm blender.
Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.

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Start by firing up your wood fired oven to it’s 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.

Once you have prepared the pesto, cut the mozzarella cheese to a size of your choice to fill the peppers with and brushed the peppers inside and out with olive oil  – get stuffing!!

Place the stuffed peppers onto a grill rack and place in the oven and roast for 12 – to 15 minutes or until tender and charred in places.

Now, get stuffing yourselves with the deliciousness!

 

Wood Fired Peppers