Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200c
Boil potatoes in salted boiling water for 20 to 25 minutes until tender. Whilst they are boiling mix the garlic,lemon zest & juice, herbs with 4 tbs of olive oil, set aside.
Combine the spice mix with the sugar, 1/2 tbs oil & seasoning. Rub on chops, place in sauté pan and cook in oven for 5 to 8 minutes turning once.
When potatoes are ready, add peas and cook for a further minute, then drain, return to saucepan, crush lightly. Drizzle with 1 tbs olive oil, season stir and gently combine. Serve the chops on large platter, drizzle with herb dressing add Potato & pea mix on the side.
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!
Another delicious dish from Mike & Pat Smith’s favourite wood fired recipe collection.
Ingredients
500g small new potatoes (halved)
8 chicken thighs, shin on
3 tbs light olive oil
1 tbs fennel seeds
250g asparagus, (halved)
2 lemons ( cut in wedges)
For the relish
4 to 5 ripe nectarines
stoned & chopped
Small knob of root ginger peeled & chopped
1 garlic clove, finely chopped
3 tbs cider vinegar
2 tbs caster sugar
A few basil leaves shredded.
Relish can be made a few day ahead kept in fridge.
Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200 degrees C.
Place all ingredients for the relish except basil, in small saucepan in front of oven & simmer for around 20 25 minutes until it has softened. Remove , place in dish to cool.
Place chicken & potatoes in a shallow rotating dish, add 2 tbsp oil & the fennel seeds, season & toss. Roast in oven for 50 minutes until chicken is golden.
Add the sweetcorn, lemon & asparagus to the roasting dish, drizzle with tbsp of oil mix & roast for a further 15 to 20 minutes.
Add fresh basil to relish, stir and serve with chicken.
If you’d like to share your wood fired recipes with us please sent them to us at info@stoneovenco.co.uk – we’d love to see what your favourite dishes are!
This tasty Ligurian street snack is great to cook in your oven as an appetiser prior to cooking your pizza’s.
INGREDIENTS
125g chickpea flour
400ml water
65ml olive oil
Salt and pepper to taste
Options.
Fresh chopped rosemary
A soft cheese, along the lines of Stracchino/Crescenza or even creamy ricotta (optional)
Chopped Onions (optional)
EQUIPMENT
Large mixing bowl
Hand whisk
Broad shallow non stick pan (if round about 33cm diameter, if rectangular 10 by 18 inches (25 by 45 cm)) with raised lips
PREPARATION
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes plus resting time
Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming. Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least four hours in a warm but not hot place.
Fire your oven and heat to maximum, push fire to back or side and matin rolling flame as for pizza cooking.
Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pan.
Place pan in oven for around 30 seconds, add remaining oil making sure the base is well covered. Return to oven and heat for around another 30 seconds. If using the optional onions add to the pan and sauté for around 1 minute. Pour in the Farinata batter mix, it should be around 5 to 8 mm thick, place in front of oven and bake for around 15 to 20 minutes until it is a golden brown. Turn frequently so that the edge does not burn near the fire. If using the optional cheese or Rosemary, add half way through the baking time.
Remove from pan to pizza board, season with salt and pepper, slice and serve warm.
If you’d like to share your wood fired recipes with us please sent them to us at info@stoneovenco.co.uk – we’d love to see what your favourite dishes are!
Make the most of this often forgotten berry whilst it’s at its best and in season with this scrumptious crumble bake! Crumbles are usually associated with autumn or winter deserts but feeding your faces with this pud on a summers evening whilst the sun is setting will be the purest of delights, around your wood fired oven! Crunchy, buttery toppings accompanied by the sharp delights of the fresh gooseberries are the ultimate partners in pud crime…
You’ll need:
500g gooseberries, topped and tailed
85g golden caster sugar
175g plain flour
75g demerara sugar
85g salted butter
Get your wood fired oven cracking and up to optimum temperature then let it cool down to baking temperature and maintain it at around 200 degrees C. Toss the gooseberries with the caster sugar, spread in the bottom of a medium wood fired ovenproof baking dish with 2 tbsp water.
To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 35-40 minutes until top is pale golden and crunchy and the gooseberries are bubbling. Serve with vanilla ice cream to give it that extra summery vibe 🙂
For more information about our residential oven range and other products click here!
Using globe artichokes from June’s vegetable produce guide we have created these little Italian parcels of goodness! Get these bad boys cooking in your wood fired oven for an ultimate veggie delight this summer.
You’ll need:
1 tbsp olive oil
390g can artichoke hearts in water, drained and sliced or 2 fresh globe artichokes
4 rosemary sprigs, leaves only, chopped
A scattering of oregano
½ of a 250g tub ricotta
2 garlic cloves, crushed
1 batch of Stone Bake Pizza Dough
125g ball mozzarella, diced
Get your wood fired oven up to optimum temperature around 450 degrees c, then let it cool to baking temperature around 250 degrees C. Heat the oil in a frying pan and cook the artichokes and rosemary for a few minutes until the artichokes are a little golden. Stir together the ricotta and garlic, and season.
Divide the Stone Bake pizza dough into 4 balls and roll each one out to a 20cm circle. Dust your wooden pizza peel with flour and place your rolled out base onto the peel.
Spread one side of each base with the ricotta, scatter with the olives, the artichokes and rosemary, and then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. If there is any excess dough, using a sharp knife slice off the excess leaving a small lip of dough which you can then fold and pinch together sealing your Calzone as shown in the picture on the right.
Crack your egg into a bowl and with a fork whisk together until the yolk and white has blended, then using a pastry brush, cover your Calzone with the egg mix, making sure it is thoroughly covered, then sprinkle with the dried Oregano.
Shuffle your Calzone into your wood fired oven, with the wooden pizza peel, away from the oven embers to ensure the dough doesn’t burn, close the door of the oven. Check on the Calzone every one or two minutes and turn if browning is more apparent on certain areas over others.
The Calzone should take around 4 minutes to cook thoroughly, this will vary from oven to oven, and the Calzone will be ready when fully browned all over. Once browned, remove from your oven, serve with a green salad and enjoy the Italian calzone goodness!
For more information about our residential oven range and other products click here!
Welcome to this month’s instalment of ‘What’s In Season?’ – a monthly fruit and vegetable produce guide designed to inform and inspire! Here are just some of the many fruits and vegetables in season in the shops this summer month. Perfect ingredients for all those wood fired dishes!
Vegetables
Asparagus
Aubergine
Fennel bulb
Courgette
Globe artichoke
Pak choi
Fruit
Blackcurrants
Gooseberry
Nectarine
Strawberry
Tomato
We hope you found this useful! Keep an eye out for the next instalment in July for the latest seasonal produce.
Please be sure to share your wood fired recipes 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.
We are delighted to announce Kevin Baxter’s Mezzo 76 as May’s oven of the month!
This Mezzo 76 brick dome build is amazing and we feel it is very much the worthy winner this month!
Here is what Mr Baxter had to say:
“When we went on holiday last year we were invited to our neighbours for a pizza and wine party…they had just had a pizza oven built on their terrace that summer. We loved the experience of pizza and wine so much that we discussed building our own. In the New Year we started to investigate further and after much research chose The Stone Bake Oven Company and the Mezzo 76 oven. We followed the plans, worked with our builder and within a couple of weeks we were all ready to go. We have only used the Internet for advice/videos as none of our neighbours at home had a pizza oven so it’s been a learning curve that will go on for sometime yet, but it’s been an enjoyable one that we have done together.”
“Pizza – Friends and family love these from the oven. They take less than one minute to cook! The taste of a freshly baked pizza is excellent!”
“Bread – Massive winner for us! At the end of our get together with friends and/or family we let everyone bake their own bread and take it home with them. Have found bread baking very straight forward as the fire is gone, door is shut and oven temperature is perfect for the baking.”
“Oven temperature – Get a thermometer! This helps you understand that you need to keep stoking up the fire, even when pushed to the side of the oven, especially when there’s lots to cook.”
“Roasts – Have only done chicken and lamb so far but both a great success…Griddled/Roasted vegetables…. Perfect for the oven. Get your griddle pan hot!”
“Sunday Lunch – Invited the children and grandchildren round after we got back from a short break last weekend and went for a full Sunday roast and nearly pulled it off! Learnt that we need to keep the fire burning and rotating the pans. We let the oven cool too much and although our Yorkshire puddings were all consumed they did not rise enough so will be working on that one more! Will report back with pictures once we get them to rise.”
“Accessories – Thermometer and torch were quick additions to the basic pack…. Not too much else is needed other than baking trays and pizza stands/bases. It is so easy and so nice to be outside cooking, chatting and relaxing. It’s not hot enough to eat outside every time yet but looking forward to that. We expect to be learning for some considerable time but hope we become more confident in what we can cook all year round.”
For your 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!
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.
A massive shout out to Mike & Pat Smith for sending us yet another delicious recipe! We love to see our customers enjoying their wood fired cooking and getting adventurous with different dishes. Give this tasty little number a go in your wood fired oven and we guarantee happy tums!
Serves 2
Ingredients
4 chicken thighs, skin on.
1 large onion, peeled & cut into wedges
15g unsalted butter
1/2 tbsp olive oil
Salt & pepper to taste
2 just ripe Conference pears, cored & quartered (no need to peel)
100ml Perry, pear cider.
For the crust
4 tbsp whole hazelnuts
Good handful of fresh flat leaf parsley
2 garlic cloves
Sea salt & pepper
1tbsp olive oil
1tbsp calvados or brandy
Heat up oven to maximum temperature (450 degrees C), push fire to back of oven.
Place frying pan in oven for approx 40 to 60 seconds. Add butter and olive oil and return to oven to heat. Season the chicken thighs with salt & pepper and add to frying pan and brown on both sides until golden brown. Remove chicken from frying pan and place in cooking pan or oven proof dish. (The dish needs to be big enough to hold the chicken in a single layer). Add the onion wedges and quartered pears to the frying pan and cook in the oven for about 4 minutes, just to get a little colour.
Add the onions and pears to the cooking dish, placing some under the chicken and some around it. Add the Perry cider to the frying pan and deglaze by bringing the the cider to the boil. Pour over the chicken and cook in the oven for round 45 minutes (your oven should be around 200c by this time), until the chicken is cooked and the pears are tender and slightly caramelised.
To make the hazelnut crust, put all the ingredients into a small food blender and chop into a course paste.
When the chicken has around 10 minutes left to cook, spread the paste over the chicken thighs. Return to the oven until the chicken is cooked through, the cider reduced and the pears tender, serve immediately.
We served with a baked potato that had been in the oven since pushing the fire to the back.
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!
Here is another marvellous guest recipe from Mike and Pat Smith! A dish inspired by a recent trip to Italy – get stuck in Stone Bakers!
Ingredients for Sausages:
6 Italian pork sausages with herbs and fennel. (Sainsbury’s Sicilian Sausages)
Large handful of seedless grapes
The juice of one lemon
Ingredients for Sweet Potato Chips:
1 large orange sweet potato
2 tbl spoon of olive oil
1 tbl spoon of semolina
Salt & Pepper to taste
Cayenne pepper to taste
Heat your wood fired oven to max temperature (450 degrees c) and maintain roasting environment (around 200c). Peel the sweet potato and cut into chips 1/2 to 3/4 in thick. Put the remaining ingredients into a bowl, add the chips and toss to coat.
Place coated chips on a baking tray in one layer. Cook in oven for around 30 minutes.
Place frying pan in oven until hot, about 5 minutes. Add sausages and cook close to fire for around 10 minutes, turning to ensure cooked. Add grapes and cook close to fire until grapes are soft. Remove from fire squeeze in lemon juice. Serve with sweet potato chips and salad.
We wanted to try something a bit different with the carrots in this month’s seasonal produce guide! Get stuck into these easy, sweet mini carrot loaves for a real treat!
Firstly you’ll need:
1 medium/large carrot, peeled
2 eggs
8tbsp neutral baking oil
Finely grated zest of one orange
1 ripe banana
16tbsp firmly packed brown sugar
Fire up your wood fired oven to optimum temperature then allow to cool to a consistent baking environment around 200 degrees C. Grease the base and sides of eight 6cm x 9cm mini loaf tins with butter or margarine. Use the grating attachment of a food processor to grate the carrots, then change over blades to the regular slicer, scoop the carrots to the side and add remaining ingredients above. Pulse until combined.
Secondly you’ll need:
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
A pinch of sea salt
10oz wholemeal flour
Add remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and bake for 30 minutes or until the tops bounce back when gently pressed. If you wanted to make one large loaf just use one large loaf tin instead of the mini one’s – just make sure you don’t over fill the large tin. For the large loaf tin, increase the cooking time to 40-45 minutes or again until the sponge bounces back when lightly pressed. Cool in the tins for 15 minutes before removing to cool on a wire tray! Then serve up warm for the yummiest eating experience.
For more information about our residential oven range and other products click here!
