kipper
WFO Team Player
Posts: 125
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Post by kipper on Dec 1, 2013 18:24:40 GMT
thought id share my pics of me getting to grips with the oven. I just put six chicken thighs in a bake tin with some onion,peppers,garlic some susey salt and persey pepper.and about a teaspoon of each basil and oregano then poured a tin of chopped toms over the top(I added a dash of tom puree) and into hot wfo.i forgot to time it but I guess it was around forty mins of turning and moving in and out. the result was very tasty chicken. italian chicken by dave-2, on Flickr a bit chared in places which added to the flavour
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kipper
WFO Team Player
Posts: 125
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Post by kipper on Dec 1, 2013 18:28:05 GMT
I also made some bread later in it later but I timed it wrong (the oven cooled to much as id not insulated it at this point)and while it did cook it didn't brown, but it did taste nice.more practice needed.
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Post by rivergirl on Dec 1, 2013 18:33:53 GMT
Fantastic!! Are you doing anything in the embers?? I burnt one side of my loaves...... The dog was glad though!
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kipper
WFO Team Player
Posts: 125
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Post by kipper on Dec 1, 2013 18:47:32 GMT
a few days later I attempted a small pizza party with a few guin...... erm i mean friends. and how difficult is it to get the pizza of the peel.the first ended up in the fire as it refused to budge and came of eventually scrambled so reverted to putting them in on a pizza tray.the disappointment was huge.on the plus side the pizza was stunning. im sorry I did intend to get some pics of the pizza but with all the bustle I forgot I did get a picture of the pork joint flat out on a cooling rack I bought from asda for £2 placed on two bricks.i put some tin foil under it to catch any fat (although there didn't seem to be any).it was seasoned with just sea salt.i kind of seared it while getting the temps up for pizza then took it out and put it back in after the pizza was done and dusted.. I put the door on after the heat got down to about 200c I left the hot ashes in there too. smoked pork by dave-2, on Flickr next morning I collected it but it was a bit over done the oven had held the heat in better now ive insulated the door.but the thickest part of the joint was edible and would recommend this way of cooking it as it was absolutely fabulous in taste.it was slightly smokey and had a sweet taste too which I was supprised at.
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kipper
WFO Team Player
Posts: 125
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Post by kipper on Dec 1, 2013 18:49:48 GMT
sorry the pictures are poor and the lack of picture's of the cooked loin.i will get the camera out for the next attempt
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Post by rivergirl on Dec 1, 2013 20:41:51 GMT
Never apologise about your photographs !! .... Mine are usually Australian! I love putting my spuds under the joint to get " anointed" with the juices! I will be making pork pies tomorrow with the fat from the duck legs........
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Post by minesamojito on Dec 1, 2013 21:13:21 GMT
Lovely chicken traybake, that's one of my favourites in the wfo, all the family enjoy it. Cheers Marcus
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