Welcome to 2015 Stone Bakers! Despite the festive season being over in a flash we really hope you enjoyed yourselves and managed to crack out some wood fired foodie magic along the way!
January can be one of those months that drags a bit but it doesn’t mean you can’t make it exciting – try some different wood fired cooking! Have you got some of your Christmas and New Year food frozen or left over? Make those leftovers feel brand new with these four easy and delicious wood fired recipe snippets! (Full recipes on our recipe page on the website).
Turkey, Brie & Cranberry Pizza
Turkey and cheese always seem to be left over from Christmas in abundance! A small amount of Brie on your pizza will be awesome with the perfect accompaniment of that all-important cranberry sauce!
- 225g (8oz) turkey
- 100g (6oz) Brie, thinly sliced in small pieces
- Mozzarella cheese, shredded
- Cranberry sauce
Lightly dust your surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your wooden pizza peel, which is also lightly dusted, and add your desired amount of shredded mozzarella. Dot around the Brie and turkey and finally dollop the cranberry sauce.
Once you have a consistently browned crust and topping, remove from the oven with you aluminium pizza peel and slice to serve.
Turkey, Ham & Leek Pie
Everyone loves a good wholesome pie! It’s a great, hearty winter warmer and it’ll use up all those leftover bits of meat from Christmas!
- 1 large onion, chopped
- 2 large carrots, sliced
- 2 large leeks, sliced into 2cm/¾in pieces, washed
- 200ml/7fl oz double cream
- 200ml/7fl oz chicken or turkey stock
- 500g/1lb 2oz cooked turkey, cut into bite-size pieces
- 200g/7oz cooked ham, cut into bite-size pieces
- 10 button mushrooms
- pinch cayenne pepper
- 2 tbsp chopped tarragon
- thyme leaves
- sea salt and freshly ground black pepper
- 225g/8oz frozen puff pastry, defrosted
- 1 free-range egg, beaten
- 2 tbsp parmesan, finely grated
Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown.
Broccoli and Stilton Soup
This is a perfect recipe for your leftover cheese! A delicious broccoli soup with that salty tang of Stilton – YUM!
- 1 onion, diced
- 1 tablespoon olive oil
- 2 broccoli, chopped
- 2 potatoes, peeled and cubed
- 1L chicken stock
- 100g Stilton cheese
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.
Ham & Potato Cakes with Chutney Dip
Leftover Christmas ham? These crispy golden potato cakes are a delicious way to use it up!
- 800g potatoes, peeled, cut into 5cm pieces
- 165g chopped leg ham
- 1 egg, lightly beaten
- 4 spring onions, thinly sliced
- Parsley leaves, chopped
- 1 1/2 teaspoons hot English mustard
- Dried breadcrumbs
- Olive oil
- Chutney of your choice
If using leftover potatoes, roughly mash keeping it chunky! If you’re using new potatoes bring to the boil in a saucepan, drain and mash as above.
Add ham, egg, spring onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined. Using 1/4 cup mixture at a time, shape potato mixture into twelve 2cm-thick cakes. Place breadcrumbs in a shallow dish. Lightly coat the potato cakes in breadcrumbs.
Heat olive oil in a cast iron pan on the floor of your wood fired oven until hot. Cook potato cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and a little of that left over Christmas chutney on the side for dipping.
We hope you can make good use of these simple yet scrumptious recipes for your leftovers! Here’s to a very happy 2015 Stone Bakers!
We’d love to see if you have any festive snaps of your oven in action over Christmas & NYE so please Facebook, Tweet or email them to us at firstname.lastname@example.org.
- 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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