Valentines day is just around the corner and we’ve got the perfect wood fired recipe sure to please your other half. Who doesn’t love a sweet treat, especially on a romantic evening? Our wood fired chocolate tart is full of delicious rich flavours with a hint of pomegranate making it a real showstopper.

You’ll Need

Almond Crust

• 115g all-purpose flour
• 60g sliced almonds
• ¼tsp salt
• 2tbsp granulated sugar
• 115g butter, cubed
• 1 large egg
• 2tbsp water

Chocolate Filling

• 340g semisweet chocolate, finely chopped
• 240ml heavy cream
• 2 eggs
• 3tbsp granulated sugar
• 1tbsp all-purpose flour
• 1/4tsp salt

Pomegranate Glaze 

• 475ml pomegranate juice
• 3tbsp granulated sugar
• Fresh pomegranate to finish

Firstly you will need to fire up your wood fired oven to its optimum temperature, then allow time to cool until your oven reaches the perfect baking temperature at around 160-180°c.

You will now need to get on with your almond pastry crust. In a large mixing bowl, mix together the flour, almonds, salt and sugar. With your hands, mix in the butter cubes until the dough looks like coarse sand. Mix in the egg and water until the dough starts to come together nicely.

Once you have your dough, press it into the tart tin, ensuring that the thickness is even. Pierce the bottom of the dough with a fork to allow it to breathe; then pop it in the fridge for half an hour to firm up. Now all that’s left is to bake your pastry. Pop it into your wood fired oven for 15 minutes, waiting until it is a light in colour and dry to touch.

While your crust is busy baking, you can start on your chocolate filling. Heat up your chocolate and cream on a medium heat, stirring constantly. Once combined take off the heat and mix in the eggs, sugar flour and salt.

When your mixture is well-combined pour into your pre-baked crust and put your tart back into your wood fired oven to bake for another half an hour.

Whilst you’re waiting for your tart to cook you can prepare your pomegranate glaze. In a small saucepan stir together the pomegranate juice and sugar, simmering for 10-15 minutes. When the sauce is starts to thicken, take off the heat and leave to one side.

Once your tart is baked, allow time for it to cool, and then pour over the pomegranate glaze you made earlier. When your tart reaches room temperature the glaze should start to set, and you can add on some pomegranate arils to garnish.

Serve with lashings of whipped cream for a truly romantic Valentine Day dessert.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.

Easy to make and definitely easier to eat, loaf cakes are the perfect treat to go with your afternoon cuppa. Here are 3 of our favourite to get baking in your wood fired oven!

1. Banana and Pecan Loaf

This banana and pecan loaf is a great healthy choice for breakfast or a delicious snack. Made with wholemeal flour, it’s sure to keep your energy levels up.

Ingredients

• 75g butter (softened)
• 110g golden caster sugar
• 125g plain flour
• 100g wholemeal Flour
• 2tsp Baking Powder
• 4 ripe bananas
• 50g of pecans (snapped in half)

Beat together the butter, sugar, flours, baking powder, eggs and banana together. Stir in the nuts and spoon into a lined loaf tin.

2. Lemon and Poppy Seed Loaf

A light and zingy loaf with great textures!

Ingredients

• 2 lemons (zested and juiced)
• 30g poppy seed
• 100ml milk
• 200g butter (softened)
• 175g caster sugar
• 3 eggs
• 300g self-raising flour
• 1/2tsp baking powder

Stir the poppy seeds and milk in a bowl. Beat the butter, lemon zest and sugar until light and creamy. Gradually beat in the eggs, sift in the flour and baking powder and add the poppy seeds and milk. Stir, then spoon into your lined loaf tin.

3. Blueberry Loaf Cake

A classic loaf filled with deliciously sweet blueberries. 

Ingredients

• 175g butter (softened)
• 175g golden caster sugar
• 250g self-raising flour
• 2 large eggs
• 2tsp vanilla extract
• 200g blueberries

Put the butter, sugar, flour, eggs and vanilla extract into a large mixing bowl and beat until pale and creamy. Spread half of the mix into the lined tin, then scatter over half of the blueberries. Pour in the rest of the mixture and scatter over the rest of the fruit.

Cooking your loafs in your wood fired oven

Fire up your wood fired oven to its optimum temperature, then allow time for your oven to drop to 160°c- 180°c. Pop in your loafs and leave to bake for 50-60 minutes or until a skewer comes out clean.

For more delicious wood fired recipes head over to our recipes section! 

If you’re interested in one of our wood fired ovens, then please head over to our product pages here.

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 Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

Here at Stone Bake HQ breakfast is our favourite meal of the day, not to mention the most important one! We want you to make the most of your wood fired oven and try some of our delicious recipes, sure to get any morning off to an excellent start. We’re talking blueberry French toast, delicious baked berry oatmeal and mouthwatering bacon and eggs breakfast pies. Breakfast never tasted so yummy!

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Sweet Treat – French Toast

Who doesn’t love to indulge in some sweet breakfast treats? We’ve got some delicious French toast recipes that are sure to make breakfast the tastiest meal of the day.

Our blueberry French toast is super simple to prepare and is perfect to feed a hungry crowd the morning after a wood fired party. Find the recipe here.

If you’ve got a really sweet tooth, then our scrumptious wood fired pistachio cherry cream stuffed toast is definitely for you. We’ll admit it’s not the healthiest start to the day, but everyone has got to indulge from time to time. You can get the recipe here.

If you are a fan of a savory brekkie, then why not try our classis Feta Cheese French toast? It’s simple not to mention extremely delicious. Check out the recipe here!

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Healthy- Baked Berry Oatmeal

Everyone loves a healthy breakfast, so why not try this yummy baked berry oatmeal? It’s really easy to make and the cinnamon and berries make it so tasty, you wouldn’t even believe how healthy it is!

You’ll Need

• 180g quick-cook oats
• 1tsp baking powder
• 1tsp cinnamon
• ¼tsp salt
• 75g of brown sugar
• 450ml milk
• 2 eggs
• ½tbsp vanilla extract
• 3tbsp honey
• 1 ½tbsp melted butter
• 35g pecans
• 260g of frozen mixed berries 

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature, then leave time for your oven to cool until it reaches 180°c.

In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt and brown sugar. Leave to one side.

Next, grab a fresh bowl and whisk the milk, eggs, vanilla extract, honey and butter until you have a smooth consistency.

In your high heatproof rectangle-baking dish, layer half of your berries and top evenly with the dry oat mixture. Pour the wet mixture on top of this adding the rest of the berries and chopped pecans on top.

Bake in your wood fired oven for 15-20 minutes until your oats have absorbed all the liquid. If you use non-quick cook oats, then you may have to increase your baking time to 35 to 40 minutes.

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Eggs, eggs and some bacon! Bacon and Eggs breakfast pies

Who doesn’t love a yummy breakfast treat with a scrummy combination of eggs, bacon, mushrooms and tomatoes? Add in some smoked chilli flakes to give a real kick to your morning. We promise this breakfast pie is what breakfast dreams are made of!

You’ll Need

• 250g of ready rolled puff pastry
• 4 free-range eggs
• 2 mushrooms sliced
• 6-8 slices of streaky bacon
• Cherry Tomato’s
• Fresh thyme
• Dried smoked chilli flakes
• A couple of handfuls of grated cheese of your choice

Method

Firstly, fire up your oven to its optimum temperature, then allow time to cool until it reaches roughly 180°c.

Cut your puff pastry into 4 squares and place on a high heat-baking tray lined with baking paper. Next, score a 10mm rim inside of the pastry, cutting into it only half way. Bake for roughly 10 minutes, until the pastry has puffed up and started going a golden brown colour.

Whilst you’re waiting for the pastry you can start frying your bacon. When your bacon has started to crisp, add in the mushrooms along with a splash of olive oil.

Once you have removed the pies from your wood fired oven, push down the center of each, making the sides rise slightly higher. Carefully place in the bacon and mushrooms along with a generous sprinkling of cheese. If you’re feeling adventurous then add a couple of cherry tomatoes around the sides. Break an egg in the center of each pie and cook for another 10-15 minutes in your wood fired oven.

Take out when the eggs are cooked and enjoy your yummy breakfast treats!

We hope that we have brightened up your breakfast Stone Bakers. If you’re wanting a real breakfast treat then why not try cooking a couple of these tasty dishes at once?

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

Welcome to February’s Installation of ‘What’s In Season?.’ With Valentines Day looming, it’s the perfect time to throw your other half a romantic wood fired feast. We hope to inspire you to try some seasonal produce and get experimenting with some amazing wood fired recipes.

This month’s best

• Leeks 
• Savoy Cabbage

Fruit

• Rhubarb
• Apples
• Pears

Veg

• Purple Sprouting Broccoli
• Cauliflower
• Savoy Cabbage
• Spring Green Cabbage
• Beetroot
• Celeriac
• Artichoke
• Shallots
• Winter Squash
• Swede
• Turnips 

Herbs

• Bay
• Sage
• Rosemary

Fish

• Clams
• Cockles
• Wild and Farmed Salmon
• Lemon Sole

Meat

• Venison
• Guinea Foul
• Goose

Please be sure to share your wood fired recipes and we will post them up as a guest recipe on our website! All you have to do is email over your photos and recipes to info@stoneovenco.co.uk, or just Facebook or Tweet us your photos.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo ,Vento  and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204996 if you have any further questions.

Don’t forget you can keep up-to-date with all the latest Stone Bake happenings over on our social channels: Facebook, Twitter, Instagram and Pinterest!

Here at Stone Bake we often get asked about the different stands and finishes that can be achieved for our ovens. One of our customers, Steve Brown, sent us in some fantastic step-by-step images of his process start to finish of making a wooden stand with a concrete base.

Steve has a Primo 60 Kit oven, which means it arrives with the insulation materials you need to build your oven in. Below you can see the start to finish process he went through to achieve this.

• Please note! We would never advise having wood running directly underneath the oven. This can be very dangerous as our ovens get extremely hot, meaning it would be a fire hazard. If you want to build a wooden stand like Steve, ALWAYS ensure that you have a concrete layer between the oven base and the stand that is at least 150mm thick.

Step One: Find a suitable area that you want to have your oven.

• Please Note! Always make a note of our recommended clearances. Our recommended clearances from combustibles differ depending on whether the oven is built in or not. Ovens in Go form: Ensure a 500mm oven clearance is maintained from all walls of the oven and the oven mouth. Kit Ovens: If the oven is built in to The Stone Bake Oven Company specifications oven clearances are reduced to 100mm from all walls of the oven.

Step Two: Construct the wooden outline of your stand. You will need to ensure that this is sturdy and can withhold the weight of the oven.

The weights of the ovens are as follows:

Primo: 200kg approx.

Mezzo: 250kg approx.

Vento: 350kg approx.

Gusto: 420kg approx.

Step Three: Next you will need to place some cement board (aqua board) on top of your frame. Once you have constructed your frame, build some temporary wooden sides, which come parallel with the edge of your stand. This will ensure that once you remove them and your concrete is set, everything will be level and aligned precisely. When you have made sure that everything is level and completely flat, you can then start to create your concrete base.

Once the void is 2/3 filled you can place a square metal wire over the concrete, which will help you ensure that everything is even and level. You can then put the rest of the concrete over the top, leaving it to dry for at least 24-48 hours. Please ensure that the concrete is at least 150mm thick.

Step 4: Leave your concrete to fully set. Once set, you can then remove the temporary wooden sides, exposing your concrete base.

Step 5:If you are building your oven in, you will firstly need to place your calcium silicate board underneath where you will want your oven base to sit. You can then assemble your oven pieces together.

Always place the back base piece down first, then the front piece down. Once your base is assembled you can carefully place on your oven dome.

• Please Note! Steve has one of our older style square bases, which he has had to cut down. All of our ovens now have a round base. This change was purely for aesthetic reasons and that some customers had to cut the corners off of the base pieces.

 

Step 6: Once your oven is assembled you can then lay down bricks flat all around the oven as seen in this picture. From here you can clad the bricks with tiles of your choice.

Step 7: Now you can move onto building your oven in. Make sure that you cover your freshly clad tiles to make sure they don’t get damaged when building the oven in. You can then place the pre-fabricated archway at the front of your oven, insert the flue into the flue hole and start placing the insulation wool over the dome.

Step 8: Next, place chicken wire over the top of the insulation wool, as seen in this picture. This secures down the wool, ready for rendering. Using a standard sand and cement mix, you can then render in your oven. 

Step 9: Once your render has dried, many of our customers like to paint their oven. If you are using your oven in its core form you will need to make sure that you paint it with high heat paint from our recommended suppliers Mike Wye-https://www.mikewye.co.uk/product/seciltek-silicate-paint-sp-01/

If you have built in your oven, then you can use a standard masonry paint, providing that it is suitable for external use. This is because your oven is built in so there is little to no heat transfer, meaning you don’t need a special high heat paint.

Step 10: Now all that’s left is to fire up your wood fired oven for the first time. When lighting your oven for the first time, the firing up process will take longer than usual. This is because you will need to get rid of any additional moisture in the oven.

• Please note! You wouldn’t want an aggressive fire whilst doing this; a nice slow fire without too much wood will be most effective.
• Top tip: A really easy way to tell when your oven has reached its optimum temperature is to look out for a clear patch forming in the top of the dome.

If you need any more information about building a stand, assembling your oven or building it in then please don’t hesitate to contact us on 01425 204985, we will be happy to help and advise you.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

David Pavesi’s Mezzo 76

It’s our very first Oven of the Month for 2016 and our January winner is a real beauty! We fell in love with David Pavesi’s Mezzo 76 Kit and his unique pebble design covering the dome- it’s a one of a kind for sure!! He’s also been sending us over some seriously scrumptious pizza photos- just look at that epic breakfast pizza. Food envy or what? Thanks for sharing your photos with us David!

Here’s what David had to say:

“Well that’s nice news in these rather cold and bleak days! Fame at last! However poor the weather was preceding friends coming around for pizza, the actual day’s weather always turned out to be splendid – I hope the talisman continues to work this year. Our experiments to date have not gone much beyond pizza as everyone coming around for the first time is only interested in one thing- which meant pizza two or three times a week on some occasions. A wood fired oven cookbook for Christmas will no doubt expand our repertoire!

With the insulation pack, render and top decorative covering, the heat retention is so good that on a number of occasions we have put a stew or casserole in at midnight for slow cooking until the morning. When that was out we filled it with the wood for the next occasion so that it was super dry.

I would also like to say that the instructions for building the base were very good and we only adjusted for personal design, together with a couple of YouTube videos on bricklaying. We’ve ended up with a great talking point and a product which will give great pleasure for many years to come.”

There is nothing we love more at Stone Bake HQ than seeing our customers using and most importantly enjoying their ovens.

If you want to be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

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

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Garlic bread is the perfect accompaniment with almost any dish. Our rustic wood fired garlic bread is fresh, delicious and we guarantee that you will love it. So get your wood fired ovens ready to get cooking. There is no time to waste!

For fresh wood fired bread

For this recipe you will need to either buy your bread fresh or bake some in your wood fired oven.  

For fresh wood fired bread

You’ll Need

• 400g strong white bread flour
• 40g soft butter
• 2 sachets of fast action yeast
• 2tsp salt
• 300ml warm water
• Olive oil

Put the flour and butter into a large mixing bowl. Add the yeast to half the bowl and the salt on the other side. Stir all ingredients until they are combined.

Once combined, add in half of the water, mixing with the tips of your fingers. Continue to add the water until your dough has formed a soft dough, but not sticky or soggy. Keep mixing until a rough dough ball is formed.

On a lightly oiled surface knead your dough for around 5 minutes or until it is smooth and stretchy. When your dough is ready you will need to pop it back into a large bowl. Cover with a damp tea towel or lightly oiled cling film and leave it for one hour to prove.

Once your dough has doubled in size you will need to knead it for a few more minutes on a lightly floured surface to get rid of the air. Once you have done this, mould your dough into a round loaf shape.

Then place your loaf onto a baking tray lined with baking paper. Again cover your dough with a damp tea towel and leave to prove in a warm place for another hour.

Next, you will need to follow our instructions to creating the perfect bread baking environment in your wood fired ovens, as written above. Simply sprinkle the top of your loaf with some flour and once your wood fired oven reaches around 180°c you can then place your loaf directly onto the cooking floor or in an ovenproof dish. Bake for around 25-30 minutes, or until your bread is golden brown on top.

Once your bread has cooled to room temperature, you can then move on to making your rustic garlic bread.

For the garlic bread

You’ll Need

• A fresh loaf of your choice (shop bought/wood fired)
• 2 cloves of garlic, crushed
• 115g butter
• 3tbsp olive oil
• 5-7 sprigs thyme
• 2 sprigs rosemary

If you have already been baking bread in your wood fired oven, then you will need to try and maintain the temperature at roughly 200°c. If not, fire up your oven to its optimum temperature and allow time for it to cool.

In a bowl mix the garlic, butter and olive oil together. Now you will need to slice your loaf into even thicker slices and brush each slice generously with the butter mixture. Pop in some sprigs of thyme and rosemary between each slice and wrap in foil. Place your bread in your wood fired oven for 20 minutes and serve warm with a yummy dish of your choice.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto 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.

January can prove to be chilly following Christmas, so why not get your wood fired ovens at the ready and get cooking some of these delicious one pots. We’ve got something for everyone from a fragrant aromatic lamb stew, an alternative breakfast dish and a new Quinoa favourite.

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Stone Bake’s Favourite

Slow Cooked Lamb & Potato Stew

This wood fired lamb and potato stew, is deliciously slow cooked with yoghurt and an array of aromatic Indian spices. It’s a fantastic dish for a family get together or something tasty to eat on a chilly evening.

You’ll Need

• 2lb lamb, preferably bone in
• 8 baby potatoes, cut into halves
• 1 ½ tsp cumin seeds
• 6 green cardamom
• 4-5 cloves
• 1 inch cinnamon stick
• 1 blade of mace
• 3 whole dried red chillies, de-seeded
• 3tbsp plain, unsweetened full fat yogurt
• 1/4tsp ground nutmeg
• 4tbsp mustard oil
• 160g onions, thinly sliced
• 1 large bay leaf
• 6 garlic cloves, crushed
• 1tbsp fresh ginger, chopped
• 1 large tomato
• 1/2tsp red chilli powder
• 2 tsp coriander powder
• A dash of turmeric powder
• Salt and Pepper to season
• Warm water as required
• Chopped Coriander to garnish 

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature and maintain the temperature at around 200°c.

Next, wash the lamb, pat it dry and sprinkle with some salt leaving to one side. Meanwhile, using a pestle and mortar coarsely break down the spices. Remove the stems from the chillies, then whisk the nutmeg and yoghurt together and leave to one side.

Now on a medium heat, in a large casserole dish heat up 2tbsp of mustard oil adding the lamb pieces in, searing for 3 minutes on each side. Once seared leave to one side and add the rest of the mustard oil to the pan. Now, pop the onions and bay leaves into the dish, frying until the onions are soft and going slightly brown. Pop in the spices, ginger and garlic and sauté for about a minute. Add in the chillies and give it a good stir.

Next, place the lamb back into the pot and put on a high heat, stirring so the meat gets a thorough coating. Cook for 10 minutes until the lamb starts to go a dark brown colour. Now you will need to reduce the heat down low and add in the whisked yoghurt and tomatoes. Stir to combine and put the lid on your dish. Simmer on the stove for roughly half an hour, adding warm water when needed.

Now it’s time to put your casserole into your wood fired oven, ensuring there is enough liquid in the dish. Slow cook for around 3 hours and then take the dish out of the oven and add in the potatoes and more water depending on the consistency of the stew. Pop the lid back on and place it back into your wood fired oven for 30-40 minutes until the potatoes are tender. For a really excellent flavour leave to rest for 2 hours before serving, as this really allows the veggies and meat to soak up all of the flavours.

Serve with warm flatbread, a fresh green salad and garnish with chopped coriander.

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For Breakfast

Stone Bake’s Boston Bake Beans

There really isn’t anything better than a wood fired breakfast treat. Our Boston baked beans are simple to make and are great for a big sharing breakfast with the whole family. If you’re feeling adventurous you could even crack a couple of eggs on top and bake for an extra 5 minutes! Find the recipe here.

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The Healthy Option

Wood Fired Tuscan Quinoa Bake

Quinoa is one of the most popular health foods out there at the moment, so we thought why not try it in a delicious wood fired one pot? Our wood fired Tuscan Quinoa bake is full of delicious, fresh and vibrant flavours and is sure to become a wood fired favourite. What’s even better is that it’s super healthy, easy to make and perfect if you are a vegetarian.

You’ll Need

• 75ml olive oil
• 85g sun-dried tomato pesto
• 1tbsp dried basil
• 2tsp dried oregano
• 1tsp dried parsley
• 1tsp dried dill
• 1tsp crushed red pepper
• 1-2 cloves of garlic
• Salt and pepper to season
• 75g kalamata olives, halved
• 75g roasted, marinated artichokes, roughly chopped
• 2tbsp pickled pepperoncini
• 570g Quinoa, cooked
• 230g Ricotta Cheese
• 230g Mozzarella cheese
• 3 red peppers, sliced
• 115g pecorino cheese, grated
• Cherry tomatoes and fresh basil to garnish

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature allowing time for your oven to cool to 180°c.

Now add the olive oil, sun dried tomato pesto, dried herbs, crushed pepper and garlic into a large high heat casserole dish. Add in the cooked Quinoa, olives, artichokes and pepperoncini’s. Give it a good stir until the ingredients have all been equally distributed. Then scoop in the ricotta cheese and mix until everything is well combined.

Sprinkle over the mozzarella cheese and red peppers, along with the pecorino and a quick drizzle of olive oil. Pop it in your wood fired oven for 40- 45 minutes and take out once the top is looking deliciously brown. Garnish with some fresh basil, cherry tomatoes and a little bit more pecorino.

Now all that’s left is to enjoy this delicious hot pot full of vibrant and fresh flavours.

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Classic Winter Warmer

Wood Fired Chorizo, Chicken and Chickpea Casserole

Here at Stone Bake we love a classic wood fired recipe. Our wood fired chorizo, chicken and chickpea casserole is sure to satisfy your hungry guests in the last of the chillier months. The combination of chorizo and chilli really creates a distinctive flavour with a mighty kick, sure to keep you nice and warm.

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 half of the vegetable oil in 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 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. Yum!

We hope that we have inspired you to make fantastic use out of your wood fired oven during the winter months. Be sure to send us pictures of your scrumptious creations, there’s nothing we love more than seeing our customers enjoying their ovens!

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento 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.

Our wood fired sausage casserole is full of fantastic flavours and even has a hint of chilli to give it that bit of something extra. It’s the perfect dish for a chilly weekend evening, so get those wood fired ovens fired up! We know you’re going to love it!

You’ll Need

• 1-2tbsp sunflower oil
• 12 high quality pork sausages
• 6 rashers of rind less bacon, cut into 1inch lengths
• 2 onions
• 2 garlic cloves, crushed
• 1tsp hot chilli powder or smoked paprika
• 1x 400g can chopped tomatoes
• 300ml chicken stock
• 2tbsp tomato puree
• 1tbsp Worcestershire sauce
• 1tbsp muscovado sugar
• 1tsp dried mixed herbs
• 2 bay leaves
• 4 sprigs of fresh thyme
• 100ml red/white wine
• 1x 400g can of butter beans
• Salt and Pepper to season

Method

To start this casserole you will firstly need to heat up your wood fired oven to its optimum temperature, then allow time to cool until the oven reaches 240°c. 

Next, heat some oil in a large frying pan and fry your sausages gently for 10 minutes. Once they have browned all over, pop them into a large casserole dish and leave to one side.

Now you will need to fry the bacon, onions and garlic in a pan. Once the bacon has started to crisp and the onions soften, you can then sprinkle over the chilli powder and cook for a few minutes longer. Next stir in the herbs, tomatoes, chicken stock, tomato puree, Worcestershire sauce and brown sugar. Pour over the wine and bring to simmer.

When ready, transfer your filling into your casserole dish containing the sausages. Pop your mixture into your wood fired oven with the lid on for 20 minutes, stirring every 5 minutes or so

You can then drain the butter beans, stirring them into your casserole. Pop it back into your wood fired oven for 10 minutes or until the sauce has thickened.

Season with a little salt and pepper and serve with some fresh wood fired bread for a winter evening treat.

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 Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto 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.