Okay you lazy lot!!!

[rivergirl]

Could we PLEASE. Post some recipes here?? Photos are not necessary but would be lovely and I hope that you lot are better at explaining recipes than me!!! I am just packing to go over to England but will post some recipes this weekend!
Is anyone doing their Christmas dinner in their oven??

[jemb]

was my ambition to but been told I'm not allowed, bah humbug

[jemb]

ok receipe for last weekends feast (no photos though)
Jacobs ladder with red cabbage slaw & horseradish mash
for the marinade - 1 can of coke, i clove garlic, 2 tsp tom puree, 1tsp dijon, 100g of runny honey, 75ml cider vinegar & 1tsp (should have been more) of hot pepper sauce
Slaw - 1 red cabbage, 3 grated carrots, 2 red onions sliced, 200g salted cashews, 1tsp chopped parsley
dressing for the above - 1 tsp dijon, 1tsp honey, 75ml cider vinegar, 200ml olive oil, juice from 2 limes
for the mash 2kg pots, 110g butter, 200ml milk shed loads of grated horseradish (if creamed 4tsps)
marinade was ok but would go hotter & sticker next time
slaw was fantastic though only thing not cooked in the oven
if you want times let me know

[foodiesheaven]

Recipe from last weekends first firing for spicy chicken pieces.

12 chicken pieces, i used thighs and wings
500 ml of buttermilk or yoghurt
100g plain flour
50g cornflour
2 teaspoons each of oregano, marjoram, sage, basil, white pepper, garlic granules and onion powder
2 tbs each of sweet and smoked paprika, if you like spicy chicken use a hot smoked paprika
2 good pinches of salt

Place all the chicken pieces in a bowl and cover with the buttermilk or yoghurt cover and refrigerate for 12 hrs.
Mix together the flour and all the dried spices and herbs, do this on a large plate or in a large food grade bag.
Remove the chicken and shake off as much of the buttermilk as possible, coat with the flour mix until fully covered.
Heat a large skillet or pan and add the chicken pieces not overcrowding the pan and cook until brown and cooked through place to one side until all cooked.
In an oven proof pan place all the chicken and return to the oven until the coating is crunchy.

I did this after the pizzas and before the bread the oven was reading around 270, I have done these in both conventional and now the wood oven and the added smokey taste from the wood oven adds so much to them.
I made a dipping sauce with some of the pizza base sauce with candied jalapenos and some hot limed chilli sauce.

[spinal]

Do they need to be WFO recipes?

[rivergirl]

I think in the instance yes, but there are plenty of other places on the forum for other recipes!!!

[spinal]

I'll try to adapt a few for the WFO and post here

[adm]

OK....so here's one from me that will be perfect for WFO (although I have only ever made it in an electric pizza oven).

Perfect Restaurant Style Naan Bread (and why not do some Tandoori chicken in the WFO at the same time?)

This recipe makes 4 big naans. It's in baker's percentages so can be scaled up or down to whatever quantity you need.

Ingredients:
500g plain (or bread) flour = 100%
Warm water: 40% (or 200g for 500g of flour)
Plain yoghurt: 30%
Oil: 11%
Sugar: 1.5%
Salt: 1%
Instant Yeast: 1%

(Optional - but good to add - 1 teaspoon black onion seeds otherwise known as Nigella)

Method:

Add sugar and yeast to water. Leave for 5-10 minutes to check yeast is active.
Add all the remaining wet ingredients and mix well.
Add the dry ingredients, mix roughly and leave to autolyse for 20 minutes.
Knead until smooth and elastic (this will be a wet dough, but avoid adding loads of flour to it. Just enough to keep it sticking.)

Form into a ball, then divide into 4. Ball these pieces - again adding only enough flour to keep the sticky cut edges from sticking.

Leave to proof until approximately doubled in size. Around 1 to 1.5 hours depending on the temperature of your kitchen.

Roll out to about 3mm thick (with the measurements above, these will probably be around 16 inches in diameter) then stick on the floor of a hot oven. Depending on the temperature, these will take 1 -2 minutes to puff up and char.

Now the important bit...... as soon as you take these out of the oven, wrap them in foil or tea towels - several of them together. Leave for a good 5 minutes or so so the steam permeates and softens them up.

You can also add garlic butter or anything else you like either before cooking, after, or while they are in the foil. Play around and have fun!

This recipe is from the "British Indian Curries" website - www.bircurries.co.uk, which is a great site if you want to try and recreate your favourite Indian restaurant curries at home. I've tried a fair few Naan bread recipes and this is a good one!

[rivergirl]

Smeared with garlic butter yum!!!