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Spring has Sprung

Spring has Sprung!

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The days are getting longer and warmer and it is time to get back outside and enjoy cooking in the sunshine! For this month we have come up with a Spring Produce Guide, which will hopefully tantalise your taste buds!

Meat

Lamb

 

Fish

Crab

 

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Asparagus

Spinach

Spring Onion

Watercress

Radish

New Potatoes

Why don’t you try out some of our ‘Spring has Sprung’ recipes! (Full recipes on our recipe page on the website).

 

Wood Fired Lamb, Asparagus and New Potatoes

 

A perfect spring twist on a winter’s dish; ideal whilst the days get warmer!

 

4lbs Leg of Lamb, boneless roast

1 bunch of Asparagus

1 head Garlic, cloves

2 tbsp Fresh Rosemary

2lbs of New Potatoes

Salt and Pepper to season

¼ Cup of Olive Oil

Zest and Juice from 2 Lemons

 

In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season the lamb with salt and pepper. Place in a large re-sealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let it sit at room temperature for 1 hour (or refrigerate overnight), flipping the bag halfway through.

 

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 400°C. For more information, please refer to our Cooking Techniques Guide.

 

Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer potatoes to a cast iron tray and roast for 20 minutes.

Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast for 15 minutes. Remove the lamb from the oven to let the oven cool to a temperature of 150 degrees C, and cook for 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (about 20 minutes longer).

Tent lamb with foil, and let it rest for 20 minutes before carving and serving. If necessary, to fully cook vegetables; return them to oven while meat is resting.

 

Wood Fired Crab and Spinach Quiche

Looking for something healthy that will satisfy those hunger pangs? This delicious dish is a perfect mix of salmon and vegetable. 

2 unbaked pastry shells (9 inches each)

5 eggs

1-1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

1-1/2 cups grated Parmesan cheese

1 cup (4 ounces) shredded Swiss Cheese

3 tablespoons all-purpose flour

6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed

1 Package (10 ounces) frozen chopped spinach, thawed and well-drained

 

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.

 

Line each pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.

In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.

Let the oven cool and bake at 170 degrees for a further 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm.

 

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 summer!

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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.

 

Stone Bake Oven Roasted Snapper With Grilled Lime And Mojito Oil

A creative dish to

  • 4 fresh whole snapper (1 pound each)
  • 4 teaspoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon sea salt
  • 1 bunch fresh thyme sprigs
  • 1 lime, thinly sliced
  • 2 or 3 slivers Scotch bonnet (optional)
  • Freshly ground black pepper
  • 4 limes and/or lemons, halved

For the Mint Lime Mojito Oil

  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup fresh parsley leaves, finely chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons sugar
  • 2 teaspoons lime zest
  • 1 teaspoon sea salt
  • 1/2 teaspoon Scotch bonnet, seeded and minced
  • 1 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons capers, chopped (optional)
  • 1 teaspoon freshly ground black pepper

 

To make the mint lime mojito oil:

In a mortar and pestle, mix the mint and parsley with the garlic, sugar, lime zest, salt and Scotch bonnet. Transfer to a small bowl and add the oil, lime juice, capers, if using, and pepper. Let sit in the refrigerator for a minimum of 6 hours.

Rub each fish with 1 teaspoon lime juice. Mix together the oil, cilantro, ginger and salt in a small bowl. Score the outside of the fish with three cuts on either side and massage the marinade into the skin, the cuts and inside the cavity of the fish. Stuff each cavity with thyme sprigs, lime slices and slivers of Scotch bonnet, if using. Generously sprinkle the outside of the fish with sea salt and pepper and let rest for 1 hour.

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 230°C. For more information, please refer to our Cooking Techniques Guide.

 

Roast the fish for 20 minutes until the skin gets slightly charred.

Place the limes and/or lemons directly on the oven rack, cut sides down, until marked and slightly softened.

Place each fish on a serving plate and drizzle generously with the mojito oil. Garnish with the grilled citrus to squeeze onto the fish to add a kick.

Why not try and grow your own produce?

Spring is a perfect time to get back into the garden and start your own vegetable patch.

Potatoes

Rocket and Lady Christl are the most reliable and perfect for pots. Start them off in a large tub in March. As they grow, bury the stems with fresh compost. Once in flower they are ready to tip out and eat.

Quinoa

The plants are pest-proof and the grain, after a soak, cooks like rice. Colourful ‘Rainbow’ is the one to grow. Sow in spring for autumn harvest.

Tomatoes

‘Apero and Black Krim’ have the best flavour but always make space for the less interesting but reliable and early ‘Tumbler’ and ‘Gardener’s Delight’. They produce even if the summer is poor.

Do you have a sunny spot/green house?

Vines Tomatoes

If you have a sunny spot, the seedless ‘Perlette’ and ‘Suffolk Pink’ are delicious. From Lancashire northwards they will need the protection of a greenhouse.

 

Herbs

 

 

If you are growing herbs from seed then hardy annual or biennial herbs such as ParsleyCorianderDill and Chamomile can be sown from March until August.

 

Basil is only half-hardy so must be sown in spring under cover in warmth. Seedlings can be pricked out and grown on in warmth; planting out after all risk of frost has passed.

 

Seeds of perennial herbs such as SageRosemaryChives and Fennel should be sown in the spring under cover in warmth, and then potted on when large enough to handle. Harden off plants in a cold frame before planting out into their final positions.

 

 

 

 

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.

 

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