Post by Bandit on Mar 30, 2014 19:13:31 GMT
Originally posted in Curing, smoking , BBQ and pit cooking section by mistake:
We put in our Stone Bake Oven Co Rocca 90cm oven in last September. We were lucky that we were able to build it in a lean to greenhouse opposite thr kitchen so we can use it in any weather and year round.
See the following link for photos : ukwoodfiredovenforum.proboards.com/thread/1519/bonjour-guernsey
We have now used it 38 times, not that I am counting!
It is very absorbing I tend to do the cooking and the Mrs does the prepping, marinading, cutting chopping etc
It is a steep learning curve to get the temperature right for what you are cooking and when you want it, on a couple of occasions approaching cooking time I have had it way too hot and had to shovel out the embers.
We obviously do pizzas, now quite reliably
Roasts of chicken, lamb, pork, hands of pork and belly. These are quite reliable and the crackling on the pork is good, it is amazing to watch pork crackle before your eyes.
Roast beef we have done two outstanding pieces one a nicely marbled rib of Guernsey beef and the other a 28 day hung rib of Scottish beef, it does not take long.
Obviously roast potatoes with the above
When we entertain it is nice to do various assorted dishes such as, butterfly prawns, scallops and chorizo with naan bread and salad then tandoori chicken and skewer or marinated lamb neck fillets with pancetta.
Its taken a while to start getting things right but its worth persevering.
Personally I love the whole thing from splitting the logs to cooking in it, I only wish I had done it 15 years ago when I first decided to do it, it spent 15 years while I though about how I was going to build a brick oven and in the end I bought a kit or it would not have got done.
We cooked for friends last night, I put more wood in it about 11pm and again at 0700 this morning and closed the door again, then naan bread , eggs and bacon about 11am and I am cooking chicken and roast spuds this evening on residual heat.
Maybe the wife will cook bread in it tomorrow morning although bread is a bit more difficult to get right so she tends to use the kitchen oven for that.
The Naan bread recipe we are using is the Rick Stein recipe from his Indian book as is the Tandoori chicken.
Read more: ukwoodfiredovenforum.proboards.com/thread/edit/1777#ixzz2xTVH98Z4
We put in our Stone Bake Oven Co Rocca 90cm oven in last September. We were lucky that we were able to build it in a lean to greenhouse opposite thr kitchen so we can use it in any weather and year round.
See the following link for photos : ukwoodfiredovenforum.proboards.com/thread/1519/bonjour-guernsey
We have now used it 38 times, not that I am counting!
It is very absorbing I tend to do the cooking and the Mrs does the prepping, marinading, cutting chopping etc
It is a steep learning curve to get the temperature right for what you are cooking and when you want it, on a couple of occasions approaching cooking time I have had it way too hot and had to shovel out the embers.
We obviously do pizzas, now quite reliably
Roasts of chicken, lamb, pork, hands of pork and belly. These are quite reliable and the crackling on the pork is good, it is amazing to watch pork crackle before your eyes.
Roast beef we have done two outstanding pieces one a nicely marbled rib of Guernsey beef and the other a 28 day hung rib of Scottish beef, it does not take long.
Obviously roast potatoes with the above
When we entertain it is nice to do various assorted dishes such as, butterfly prawns, scallops and chorizo with naan bread and salad then tandoori chicken and skewer or marinated lamb neck fillets with pancetta.
Its taken a while to start getting things right but its worth persevering.
Personally I love the whole thing from splitting the logs to cooking in it, I only wish I had done it 15 years ago when I first decided to do it, it spent 15 years while I though about how I was going to build a brick oven and in the end I bought a kit or it would not have got done.
We cooked for friends last night, I put more wood in it about 11pm and again at 0700 this morning and closed the door again, then naan bread , eggs and bacon about 11am and I am cooking chicken and roast spuds this evening on residual heat.
Maybe the wife will cook bread in it tomorrow morning although bread is a bit more difficult to get right so she tends to use the kitchen oven for that.
The Naan bread recipe we are using is the Rick Stein recipe from his Indian book as is the Tandoori chicken.
Read more: ukwoodfiredovenforum.proboards.com/thread/edit/1777#ixzz2xTVH98Z4
