Wood-fired oven recipes to inspire you

I always love finding new ways to cook and I was very interested in learning all about the versatility of the wood-fired oven. While everyone knows they’re great for cooking pizzas, that’s only a tiny part of their capability as David and Holly Jones from Manna from Devon Cooking School are on a mission to prove.

I was lucky enough to meet them at a recent workshop where they cooked a delicious menu for us in the stylish Morsø wood-fired ovens. Everything from beautifully light focaccia, succulent peri peri chicken, Greek-style kebabs and even a fruity dessert.

Wood-fired ovens

Up close on the stylish Morsø wood-fired oven

David and Holly hold wood-fired oven cookery courses at their school Manna from Devon overlooking the River Dart in beautiful South Devon – one of my favourite areas of the UK. It’s such an amazing area for food-lovers that’s well worth a visit. You can find out more on www.foodanddrinkdevon.co.uk

The Jones’ fabulous Wo0d-Fired Oven Cookbook is a comprehensive guide to how to cook with your oven, including plenty of inspiring recipes. Here are three to whet your appetite and motivate you to branch out and do more than make pizza in this amazing outdoor kitchen. Buy the book for £9.99 by clicking here.

Scallops with chilli and mint

Serves 6 as an appetiser

Like all fish, scallops respond well to the hot temperatures in the wood-fired oven – they get a good charring on the outside, which adds to the flavours of the recipe. By baking the scallops in their round shells you won’t have any dishes to wash.

12 large cleaned scallops with their shells, also cleaned

juice and grated rind of 1 lemon

1 tbsp chilli oil

2 tbsp olive oil

25g butter, softened

1 clove garlic, peeled and crushed

2 tbsp finely chopped fresh parsley

2 tbsp dried white breadcrumbs

salt and ground black pepper

4 tbsp roughly chopped fresh mint

fresh, crusty bread, to serve

Wood-fired oven recipes

Build up the fire in the oven until the temperature reaches 300°C/570°F. This will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and keep the door open to encourage a hot fire with high flames.

In a bowl, mix the lemon juice and grated rind with the chilli oil and olive oil, the butter, garlic, parsley and breadcrumbs. Season well.

Cut the scallops in half to make discs and put them with their roes back in the cleaned half shells. Divide the breadcrumb mixture over the scallops.

Put the shells on a baking sheet; use two if you need to. Place the baking sheets in the oven, as close to the fire as possible. Keep the door open and bake for just 4–5 minutes, until the tops are golden and sizzling.

Carefully move the baking sheets to the front of the oven, using a metal peel to do so. Pick up the baking sheets, but be careful to keep them level so you don’t lose any of the delicious juices.

Sprinkle the chopped mint over the scallops and serve immediately with some fresh, crusty bread to mop up all the juices, remembering that the shells will be very hot.

Roast duck with orange, star anise and cinnamon and roast potatoes

Serves 4-6

Duck, like pork, cooks beautifully in a wood-fired oven – the fat melts through the meat, keeping it juicy and tender, and the skin crisps up well. It makes a rich meal, so all you need to go with it is some braised red cabbage or a watercress salad.Wood-fired oven cooking

1 large duck, about 2kg

juice of 2 oranges

2 whole star anise

1 cinnamon stick

2 tbsp redcurrant jelly

1 small bunch fresh sage

1.5kg floury potatoes, peeled and cut into chunks

2 tbsp canned duck or goose fat or olive oil

100ml red wine

600ml chicken stock

2 tbsp plain flour

salt and ground black pepper

Build up the fire in the oven until the temperature reaches 190°C/375°F, this will take about 40 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the door to retain the heat.

Put the orange juice into a small pan on the stove and simmer gently with the star anise and cinnamon stick for 5 minutes to infuse the orange juice. Stir in the redcurrant jelly and simmer gently for 10 minutes until tacky. Remove the spices and season the liquid with salt and pepper. Set aside.

Prick the duck skin all over with a skewer. Generously brush the orange and redcurrant liquid over the duck. Put the bunch of sage in the duck’s body cavity.

Put the potatoes in a large roasting pan and spoon over the duck fat. Put the duck on a wire rack and place in the roasting pan, over the potatoes. Open the oven door and put the roasting pan on the oven floor.

Close the door and roast the duck and potatoes for 1 hour, then take the roasting pan out of the oven. Remove the duck and rack from the roasting pan, drain off the excess fat and any juices into a measuring jug (cup), and turn the potatoes over. Replace the rack and duck, and return the roasting pan to the oven for another 30–60 minutes. Separate the fat from the meat juices in the jug, and set both aside.

Check that the duck is cooked by inserting a skewer into the thigh to make sure the juices run clear. The potatoes should also be cooked through and crisped up by all the duck fat that has been released.

Transfer the duck to rest on a platter. Drain the rest of the juices from the roasting pan into the measuring jug.

Put 2 tbsp of the reserved duck fat and the flour into the roasting pan and stir together on the stove. When the flour has absorbed the fat, stir in the juices from the jug with the red wine and the chicken stock. Keep stirring until it has come to the boil then simmer for 10 minutes. Season the gravy with salt and pepper.

Carve the duck meat and serve it with the gravy and potatoes and some braised red cabbage.

Cook’s tip

Any leftover duck is delicious shredded and served cold in sandwiches or wraps. Duck fat is great for roasting potatoes so do keep any left over in the refrigerator for just that.

Apple pie with spices

Serves 6

Another all-time classic, apple pie is delicious baked in a wood-fired oven, which crisps up the pastry on the top and the bottom of the pie, giving a crunchy outside and a tender fruity inside. Use the lower heat of the oven to cook the eating apples initially and then build up the fire to get a higher temperature for cooking the pastry. This recipe uses a mixture of dessert apples, which hold together well in the pie, and baking apples, which collapse more during cooking; the baking apples provide a contrasting tartness to the sweeter eating apples.

675g eating apples, peeled, cored and cut into wedges

2 large cooking apples, peeled, cored and chopped into 2.5cm pieces

50g butter

50g caster sugar

50g light muscovado (brown) sugar

1tsp each ground mixed spice, cinnamon and ginger or 15ml/3 tsp apple pie spice

juice and grated rind of 1 lemon

2 pieces ready-rolled shortcrust pastry 30 x 30cm

1 egg, beaten with a pinch of salt

clotted cream, ice cream or custard, to serve

Build up the fire in the oven until the temperature reaches 200°C/400°F. When it is up to temperature, which will take about 40 minutes, push the embers to the back of the oven using a metal peel or coal hook. Leave the oven door closed to retain the heat.

Put the apple wedges, butter, sugars and spices in an ovenproof dish. Cover the dish tightly with a lid or some foil, and put the dish on the oven floor. Close the door and cook for 12–15 minutes, until the apples are tender, stirring a couple of times during cooking.

Take the dish containing the apples out of the oven, and close the door to keep the heat inside.

Transfer the apples to a large bowl and gently fold in the lemon juice and rind. Set aside to cool.

Line the base of a 25cm/10in deep ovenproof pie dish with one of the sheets of pastry, pressing it into the bases and sides. Spoon the cooled apples in to the pastry-lined pie dish and spread evenly. Lift the second sheet of pastry with the rolling pin and carefully place it on top of the dish.

Trim the pastry, using a sharp knife, and crimp the edges together. Make a couple of steam holes in the top of the pie with the knife.

Use the trimmings to cut out some pastry leaves or any other pattern to put on top of the pie, if you wish. Stick them to the pie with the beaten egg and brush more of the egg wash all over the top of the pie. Place the pie in the oven for 25–30 minutes, until the pastry is cooked, crisp and golden.

Remove the pie from the oven, and rest on a wire rack for 10 minutes. Serve warm with clotted cream, ice cream or custard. Any leftovers can be reheated or eaten cold with a piece of good Cheddar cheese.

You can find out more about Manna from Devon by clicking here.

 

Recipe: Spicy pork kebabs

Recipe: Spicy Pork Kebabs

I’ve recently got back from Spain and I’m missing those wonderful Spanish flavours. So today I decided to make pork kebabs inspired by the Pinchos Morunos we had for lunch on the beach at Arena bar in Mar de Cristal. A real simple dish where the beautiful flavours come from the spicy marinade.

I griddled the kebabs on my Morsø griddle pan, a wonderful way to keep meat moist while also achieving that lovely browned outside. Morsø‘s new Nordic Cookware collection can be used in the oven, on all types of cookers, including induction, on the grill and the barbecue.

Exclusive offer

Check out the whole fantastic Morsø range at morsoe.com.  And exclusively for Eating Covent Garden readers there’s a 15% discount if you order cookware on the Morsø website. Simply quote the code nac15 when you order.

Morso griddle

The stylish Morso griddle ready for cooking

Makes 12 skewers

1 kg pork fillet, diced

For the marinade

4 garlic cloves, peeled and chopped

2tsps smoked Spanish paprika

2 tsps ground cumin

2 tsps ground coriander

2 tsps ground thyme

Juice of 1 lemon

4 tbsps olive oil

Mix all the spices and herbs together with the lemon juice and olive oil.

Add the pork and mix well together. Marinate for at least three hours, ideally overnight.

Thread the pork pieces onto skewers. I used mini bamboo skewers.

Griddle over a high heat for about 10 minutes, turning them as they brown.

Morso griddle

The diced pork marinades in herbs and spices

Morso griddle

The pork on bamboo skewers ready for griddling

Morso griddle

The deliciously browned pork kebabs

Keeping to my Spanish-inspired theme, I served the kebabs with these little padron peppers which I simply fried up in a couple of tablespoons of olive oil in my new Morsø frying pan.

Morsø frying pan

Padron peppers sizzle in the Morsø frying pan

Morsø frying pan

The non-stick, large Morsø frying pan is great to cook in

 

Find out more about Morsø by clicking here.

 

 

Travel: The delights of Alicante

The area around Alicante is said to have been inhabited for over 7000 years. In more recent times it’s become a major tourist destination with serious development in the 1950s and 1960s resulting in large buildings and complexes springing up throughout the city.

This means Alicante is the perfect example of a concrete jungle. High rises dominate the skyline (and not in a particularly attractive way) and on first sight it doesn’t seem like the prettiest of holiday destinations. It would be easy to dismiss the city as place not to visit in Spain. But you’d be wrong. Well, they do say you should never judge a book by its cover and as soon as you start looking a little deeper into the soul of Alicante you’ll be surprised to find many beauties.

While those buildings can’t be unbuilt, a lot of effort has been made to add beauty with the myriad flowers and trees. Jacarandas, bougainvilleas and hibiscus abound (gotta love those exotic names) and there are palm trees everywhere. Of course, as you’re in Spain, the sky is always blue – different colours of blue for different times of day – the sea is warm and clear, the food is wonderful and there’s a warm Spanish welcome. Because this is a truly Spanish city where simple food is perfectly prepared using the best of local ingredients, prices are great value and you’ll need a bit of Spanish to get by.

Alicante’s Playa San Juan

We stayed in the San Juan Beach area. And my first realisation that Alicante wasn’t what it initially seemed was the sight of the stunning beach. I mean really stunning. Huge, with white sand and mountains in the background. And that fabulous Spanish tradition alongside it – the promenade. Lined with restaurants and bars, the beautifully paved area in the shade of palm trees was busy all times of day with families and friends enjoying their daily amble.

Alicante: San Juan Beach

The white sandy beach with blue sea and sky

There are so many restaurants along this stretch of sandy sunniness that it’s hard to choose where to eat. As luck would have it we picked the perfect breakfast spot on our first morning. One of my favourite breakfast treats ever is pan con tomato, lightly toasted bread served with what is basically mashed up tomato and olive oil. It’s amazing how good it tastes. Today’s offering also came with a generous portion of jamon – so that’s even better. And here’s the best thing of all – this delicious breakfast, including a glass of fresh orange juice and a coffee set us back the sum of €1.80 each. No that is not a typo. €3.60 for two filling and deliciously Spanish breakfasts at 100 Montaditos right on the beach. Seriously, does life get better than that? Breakfast certainly doesn’t.

Alicante: desayuno

The best-value breakfast ever, yes ever

Alicante: San Juan promenade

They do know how to do a promenade in Spain

Lunch along the promenade also offered a range of traditional Spanish tapas dishes. Like this Russian salad (ensalada Russa) which crops up on menus everywhere I go in Spain. You can read more about this dish and try out my recipe for it by clicking here. I’ve sampled some different versions recently so think I will be redoing my own recipe soon.

Alicante: Russian salad

The ever-present Russian Salad

Playa San Juan is also the perfect place for sundowners. Especially if you’re a fan of giant gin and tonics like these.

Alicante: gin & tonics

Huge g&ts beachside while pondering our dinner destination

We meandered the streets absorbing the evening sun and the pleasant babble of Spanish voices, checking out menus while we decided where to go for dinner. One of my favourite ways of spending time! Our choice was Los Charros, a charming-looking establishment on a side street up from the beach. And what a good choice it turned out to be. We started off by sharing this delicious concoction of eggs, prawns and mushrooms with a touch of garlic.

Alicante: egg, prawn and mushroom starter

Scrambled eggs with earthy mushrooms and sweet prawns

For mains we decided on lamb and goat chops respectively – simply served grilled with some lovely wild garlic and more accompaniments than we expected, including a salad, crispy fired potatoes and padron peppers and a large dish of tempura-style vegetables. All served with a smile.

Alicante: goat chops

Tasty little chops with a fresh salad

Alicante: crispy potatoes

Love the sweetness of Spanish potatoes and these were beautifully crisp

We sat outside on the lovely terrace – something we always do when we can. I think it comes from living in the Northern hemisphere. Dining alfresco is always a treat. The tapas bar inside was bustling with locals and filled with laughter.

On our second night in Alicante we were highly tempted to go back to Los Charros. But as we were only there for two nights it seemed boring so instead we chose El Mayoral for dinner, which is on the San Juan promenade. The menu was extensive and we were having decision-making hiccups. Until we saw what the couple on the next table were tucking into, a delicious seafood soup. So we ordered the same – langoustines, prawns, mussels, the softest of calamari and fresh hake in a lovely saffron-flavoured broth.

Alicante: seafood soup

Seafood soup to share – the perfect start to dinner

A Spanish classic for mains – roast suckling pig served with perfect chips and slivers of crispy fried onions.

 

Alicante: suckling pig

Love the suckling pig in Spain, they know their pork!

We finished our wine after dinner alongside the beach watching the sky develop through stages of blue until it reached this stunning indigo colour with the last light of the day.

Alicante: indigo sky

Post-dinner drinks under an indigo sky

Touring on Alicante’s tram

As hard as it was to drag ourselves away from the comfort and joy of San Juan Beach we decided we had to do some exploring. So we got on the tram heading for the Old Town and the harbour. Such a lovely way to travel and to see more of the city and all for €1.45 for what was about a 35-minute journey. We passed a lot of concrete along the way and emerged into a buzzing metropolis. The main road down from the station, Ramble de Mendoza Lunez, leads down to the beach. If you’re looking for shopping opportunities take a slow walk down as there’s plenty on offer here.

Alicante: the tram

Travelling by tram is such a pleasure

Strolling around Alicante harbour

As you start getting close to the water there’s another palm-lined promenade to stroll along.

Alicante: promenade in town

More promenading opportunities in the shade of palm trees

There’s a sparkling harbour filled with stylish boats – and even a pirate ship.

Alicante: harbour

More shades of blue in Alicante harbour

Lunch in Alicante’s Old Town

After some waterside strolling we headed into the Old Town for lunch. With the feel of ancient Spain and beautiful old buildings to view, there were also plenty of restaurant choices to explore.

Alicante: Old Town

Alfresco restaurants abound in Alicante’s Old Town

Greetings of hola, buenos días lead us to a table at La Taberna San Pascual where we tucked into delightful albondigas (meatballs) and croquettes, accompanied by some delicious Spanish rose.

Alicante: lunch in Old Town

Lunch in shades of pinks and reds

Alicante: La Taberna San Pascual

The charmingly rustic La Taberna San Pascual

We finished off lunch with a charming mini-mug of the local liquor – all complimentary of course. How I love complimentary local liquor.

Alicante: local liquor

Chilled mini drinks to complete a perfect lunch

So that was Alicante, a place can see myself visiting again and again and one I’d definitely recommend for a Spanish fix. Just make sure you see past the concrete.

We stayed at the Holiday Inn San Juan which was a short walk from the promenade and the beach. Though basic, the hotel was comfortable and welcoming and has a lovely pool area for lazy afternoons.

 

 

Waterside dining at The Bothy in London’s Docklands

My summer exploration of London continues today with a visit to Docklands for lunch at The Bothy.

Canary Wharf is located on the West India Docks on the Isle of Dogs. From 1802 to 1939 this area was one of the busiest docks in the world. The name comes from a berth that was built in 1936 for fruit being imported in from the Mediterranean and Canary Islands. Must admit I’ve always wondered about the Canary in Wharf. Mystery solved.

After the 1960s the port industry began to decline leading to all the docks being closed by 1980 and the whole area fell into disrepair. But not for long – as construction began in 1988 to convert the area into what is now a major business district and one of the UK’s two main financial centres. The first buildings were completed in 1988 and the main tower – One Canada Square – finished in 1991.

I worked in Docklands (South Quay to be exact) for the first time from the late eighties to the mid nineties and there was pretty much nothing going on. Well, a lot of construction and mess and noise. I used to get the Docklands Light Railway (DLR) to work every day – it was computerised and driverless! Wow were we impressed with that – even though the system regularly broke down and commuting was somewhat hellish.

Through my London life I’ve worked in the area several times since and the opening of the new Jubilee Line on the Underground soon made getting to Canary Wharf way more fast and efficient. And the place grew and grew becoming a shiny new city on water.

Anyway, in a somewhat nostalgic frame of mind I decided today to get the DLR to my lunch at The Bothy. Not that I recognised anything – Docklands is very much still an ongoing project and it’s quite frankly nothing short of spectacular. A far cry from that hole in the ground I used to pass by on my daily commute. Once again London’s constant evolution never ceases to amaze me.

What’s on the menu

The Bothy is set in an enormous warehouse alongside West India Quay. It’s huge and beautifully done with the perfect summertime terrace and a stylishly decorated interior.

The menu offers a good selection of dishes using seasonal ingredients and there’s also a comprehensive cocktail list. Our waiter recommended we started off with Pina Coladas. And why not. Haven’t had one for a while – it felt like a real treat. And don’t they look fabulous, too. You can also get an idea of the expansiveness and style of the restaurant in the background.

The Bothy: Pina Coladas

Looking through our cocktails to the stunning warehouse space

Our waiter suggested we snacked on a plate of smoked almonds while me made our choices – a tasty mix of saltiness and smokiness.

The Bothy: smoked almonds

A beautiful bowl of smoky, salty almonds to get started

It’s asparagus season in the UK and I love this classic dish of asparagus, poached egg and hollandaise sauce.

The Bothy: Asparagus and poached egg

An all-time favourite in greens and yellows

For my main course I went for the chargrilled tuna salad with green papaya, cucumber, peanuts and lime dressing. A zesty dish that’s just great for a warm summer’s day.

The Bothy: Asian tuna salad

Crunchy tuna salad with a zesty Asian dressing

My dining companion loves her steak so went for the sirloin which was served with chips and watercress. And a pepper sauce on the side.

The Bothy: steak and chips

Sirloin served with chips and a pepper sauce

There are several different versions of chips on the menu which I thought was a nice touch. And I tucked into the Roman fries – which were served with parmesan, truffle and rosemary. Such a wonderful combination.

The Bothy: Chips

Crispy chips with parmesan, rosemary and truffle

Dessert time and again we followed our waiter’s recommendation and went for a tipsy affrogato. Doesn’t that sound exotic. Espresso is poured over a dollop of ice-cream, followed by a tot of Kahlua liquor. A cross between a drink and a pud and another liquid memory that takes me back – love a bit of Kahlua!

The Bothy: affrogato

Light and creamy coffee dessert

Here’s the view across one area of tables. Love the general feel of the place with its rafters, brick walls and herbs on every table.

The Bothy: internal shot

The contemporary, warm and stylish Bothy

And then there’s the terrace. I can imagine it teeming on days the sun honours us with its presence.

The Bothy: Outdoor terrace

The expansive terrace is perfect for sunny summer days

How we would have loved a wonderful venue like this in my early Docklands days. We might never have returned to the office.

Today’s price point

Three courses costs us just under £70 without drinks or service.

Wine starts from £18 a bottle.

The Bothy is at 16 Hertsmere Road, West India Quay E14. The nearest station is West India Quay which is on the Dockland’s Light Railway. Or you can get the Jubilee Line to Canary Wharf.

The London attacks

I’m very aware as I write this of the horrific attacks in London this weekend. I was in Borough Market a couple of days before they happened – and even had lunch in the restaurant where one of the murderers stabbed a woman. This makes it even more personal for me and I am so determined to live my life in this wonderful city, even if I do feel scared. My review of El Pastor in Borough Market and more thoughts coming soon so watch this space.

Competition: Win tickets to the Foodies Festival in Blackheath, London

How I love a good food festival. There’s always plenty to taste and a surprising amount to discover. And today I’m giving away five pairs of tickets to the Foodies Festival in London’s Blackheath, one of three in London this summer.

You’ll find a Street Food Avenue where you can feast – I’m heading straight there as I adore street food. You can also learn to bake, watch demos in the Chef’s Theatre, taste wine and listen to live music. There’s even a special area for kids to learn to cook. All while surrounded by loads of delicious foodie choices. One thing’s for sure, no one’s going to go hungry.

The prize

Five pairs of tickets valid for any of the days at the Blackheath Foodies Festival which is on July 7, 8 and 9 2017.

How to enter

1 Follow Foodies Festival on instagram by clicking here.

2 Answer the following question in the comment section of eatingcoventgarden.com

How many Foodies Festivals are being held in London this summer?

A Ten

B One

C Three

D Seven

Terms and conditions

Competition only for residents of the UK.

Closing date for entry will be Sunday 25 June 2017 at midnight.

There will be five winners, each winning one pair of tickets.

The winners will be chosen at random after the closing date.

The winners will be notified by email.

No cash alternatives to the prize will be offered. The prize is not transferable.

The editor’s decision is final.

Recipe: Moroccan roast vegetables and lamb in my Big Easy barbecue

I’m loving my Char-Broil Big Easy barbecue. The more I experiment, the more I discover how versatile it is.

Today I’m going to make Moroccan-style roast vegetables – well it is a roaster after all.

It’s a simple dish. Just make sure your veg are cut in similar size pieces – except the little peppers which I kept whole. Then douse in olive oil and cumin and you’re ready to go.

I popped the roasting tray on the rack in the barbecue with the temperature on medium-high and checked them after 20 minutes – well it was my first effort roasting vegetables in my new acquisition.

In the end they need around 30 minutes – quicker than in a conventional oven. Once the veg had cooled, I added the fresh mint leaves and little knobs of soft goats’ cheese on top, squeezed the juice of a lemon evenly over and added a couple of slugs of olive oil. No need to transfer the veg to another dish – any excuse to save on the washing up.

I love cumin and it goes perfectly with these vegetables. And also with the delicious lamb chops we bought from our local butcher around the corner. I used the grill part of the Big Easy for them – cooking for about 5 minutes on each side until they were nicely striped on the outside but still medium-rare inside.

Moroccan Roast Vegetables

Serves 2

1 medium carrot

1 courgette

1 red onion

2 handfuls diced butternut

2 small peppers (I chose one red and one yellow for colour variation)

2 tsps cumin seeds

4 tbsps olive oil

2 tbsps goat’s cheese

A handful of fresh mint leaves

Chop up all the vegetables except for the small peppers.

Toss them in the olive oil and cumin seeds in a roasting dish.

Place the dish on the rack in the Char-Broil Big Easy barbecue with the temperature on medium-high.

Cook for about 30 mins, checking after 20.

Remove from the barbecue and leave to cool.

Sprinkle the mint leaves and goat’s cheese on top of the roast vegetables. Use a teaspoon to dot small pieces of the goat’s cheese over the vegetables. It adds a beautiful creaminess.

Squeeze over the juice of one lemon and add a drizzle of olive oil and you’re ready to serve.

Vibrant vegetables are spiced up before cooking

The final salad topped with mint and goat’s cheese

The lamb chops sizzling on the barbecue grill

Find out more about the Char-Broil range by clicking here.

Next week I’ll be pursuing my self-inflicted challenge to making the perfect (well, extremely good anyway) peri peri chicken. Could cooking it on the Big Easy be the secret to success?