BREAD Guide ManualV4

8/10/2019 BREAD Guide ManualV4

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USER GUIDE AND RECIPE BOOK

Copyright of

Mediterranean Woodfired Ovens

PLEASE RESPECT!

This recipe book is produced strictly for the benefit of

Mediterranean Woodfired Oven customers who have invested

in a lifestyle that the oven creates. The recipes are unique

to Mediterranean Woodfired Ovens and an important part ofour support to you. We now ask you to respect our wishes and

that of our customers to ensure that the contents in this book

remain exclusively within the Mediterranean Woodfired Oven

'club.

Thank You.

Mediterranean Woodfired Ovens

Office/Showroom: 14 James Street, Fremantle WA 6160

T: 08 9335 2525 F: 9335 2535

Factory: Unit 1, 216 Balcatta Road, Balcatta WA 6020

T/F 08 9240 6226


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January 2010 Page 2Release 4

CONTENTS

Page No.

Welcome 3

READ ME FIRST 4

First curing 5

Igniting the Oven 6

Care of your oven 7

USEFUL INFORMATION

Handy Hints 8

Wood/Finished cooking 9/10

Breads and Pizza 11

Dough 12

Pizza Ideas 13/14/15Yeast Ideas 16

Roasting Ideas 17

Cooking Equipment 18/19

REFERENCE

Conversion tables 20

Temperature Guide 21

Cooking Times 22

Book Lists 23

RECIPES

Recipes Index 24


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WELCOME

Thank you for choosing a Mediterranean Woodfired Oven. You have invested in a most

superior cooking facility and at the same time you have gained an amazing garden

feature. Your new oven will quickly become the centre for gatherings and entertaining for

many years.

The New Lifestyle change you have made brings with it experimentation, fun, relaxation,

gourmet dining and new experiences, just watch the hours go by!

The myth that cooking in a Woodfired Oven is time consuming will be dispelled as you join

the many who have wondered what they did in the days before their Oven. Once you

have learnt the easy basic techniques and organise your new way of cooking you will

notice you have more time to do the other things you like doing for relaxing or sipping a

wine or two with the ones you love!

HERE IS WHAT OUR CUSTOMERS SAY ABOUT THEIR EXPERIENCES

This is what we call real food

Pizzas have never tasted this good and made at home at a fraction of the cost

The kids love inviting their friends over instead of going out, we just love that thefamily spends more time together

I didnt think you could cook more than just pizzas; our eating experiences have

grown immensely

30 minutes to get the fire started and we would be ready to cook, I just didnt believe

it, but its true

I was over the moon to know even my small backyard could be put to a better

purpose thanjust hanging out the washing

We tend to find any reasonto invite friends over more often

Now that you have your own Mediterranean Woodfired Oven, we hope you enjoy cooking

in it as much as we have in producing the finished product. The team at Mediterranean

Woodfired Ovens has put a great deal of hard work in every aspect of the business and

continue to do so, so you can enjoy the finer tastes on offer!

Enjoy and Taste the Lifestyle!


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READ ME FIRST IMPORTANT

FIRST FIRING & OVEN CURING PROCESS

Now that your oven has arrived, you are obviously eager to fire it up and start cooking.

Before you blaze away, please read the curing instructions carefully.

Note

This process is to be followed when the oven is lit for the first time, or if the oven has not

been used for a long period of time (eg during the colder months)

The first couple of fires should be small, and are intended to introduce a low gentle

heat to the oven to complete the curing process.

Your training starts here, with your first on-going lesson being that of controlling the

fire.

Referring to the lighting instructions, keeps a small fire burning for 3-4 hours over 2

days. Use only enough wood to keep a constant flame.

The flame should be lapping away at the back of the chamber.

Initially, you will see the internal chamber turn completely black with carbon and start

to notice hairline cracks appear. This is normal and will start to clear as the oven heats

up. As the carbon clears on consequent days, larger pieces of wood should be added

to increase the heat and the size of the flame.

On the third day, the oven chamber will start to clear of carbon faster and look whiter

faster. You are now ready to cook.

WARNING:

The flue is designed to remove hot air from the oven and should not be touched during

the running of the oven and the cooling down process.

Be aware that it is the characteristic of stainless steel to retain heat and therefore the

stainless steel insert at the mouth of the oven (latest models ONLY) should get quite

hot when operating the oven at higher temperatures.


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IGNITING YOUR MEDITERRANEAN WOODFIRED OVEN

In our experience, the most effective way of lighting the oven is with the use of firelighters.

The only brand that we recommend you use is Jiffy solid white blocks, notthe individually

wrapped version. Our testing shows that other types of firelighters will produce black

smoke and a chemical smell, where as Jiffy will produce neither.

Just as important is the use of dry wood. If the wood you use is not sufficiently dry, this

will produce smoke and the oven will struggle to light.

STEP 1

Break off 3 pieces of firelighter all about 5cm square. Place the paddle at the mouth

of the oven and position the pieces of firelighter in the same direction as the handle of

the paddle. (Fig 1)

Initially use wood about 40mm to 50mm across to start the fire. Place a piece of wood

either side of the firelighters. (Fig 2)

Then stack 3 or 4 pieces of wood in the other direction. (Fig 3)

Place more wood on top of the stack in the same directionas the first two. (Fig 4)

STEP 2

Carefully light the firelighters and gently slide the paddle with the lit stack to the back

of the oven. Making sure that no one is close behind you; pull the paddle out with one

swift motion. The firelighters can sometimes move at this point but simply use the

tools provided to reposition them. The same applies to the wood stack. At this time,

wood can be moved to maximise the flame being produced by the firelighters. Now let

the fire burn for 5-10mins. (Fig 5)

Additional wood can be added to the stack once it is past the mouth and inside the

chamber where there is more room.


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Fig 5 Fig 5a

STEP 3

Now that the wood is burning and some hot coals have been produced, it is time to

add some larger pieces of wood. About 4 to 5 good sized pieces will bring the oven

up to a hot temperature ready to cook pizzas, which are cooked directly on the floor of

the oven. The placement of the wood to the back chamber wall is the difference

between a clear, clean running oven and one that smokes and struggles to fully ignite.

(Fig 6)

Fig 6 (Back Chamber Wall)

Correct placement of wood Incorrect

To feed more wood into the oven, it is just a matter of gently throwing it in the areawhere you want it to go and then adjusting its placement, if needed, with the tools

provided. After a short time, everyone develops his or her own technique of doing this.

Once you have added more wood leave the fire to burn for 20 minutes.

STEP 4

After 20 minutes the fire should be well and truly lit and a good bed of coals has been

produced. Depending on the type of food you now wish to cook and the volume of

food you can either add more wood to heat the oven right up, or add smaller pieces for

a medium oven or spread the coals out for a cooler oven. Keep in mind that a hot

Woodfired Oven can get up to 800 degrees and a cooler one about 200 degrees.


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CARE OF YOUR OVEN

Cleaning

Clean your oven floor regularly by raking the remainder of the fire to the front acrossthe floor tiles once you have finished cooking. Place the door on and in the morningpush back the coals and your floor should be clean of any food substances etc.

Clean & CoolClean the oven floor with an old damp tea towel or a string mop (keepjust for use in the oven). This will clean, but also can be used to cool down the oven ifit gets too hot and you need to reduce the temperature fast.

Ovens NOT under cover

If your oven is not undercover it is advisable to place a tarp over it during the very wetmonths and by keeping the door off this will allow any moisture build up to evaporate

Over loading with wood

Do not abuse the oven by over loading with wood and trying to use it as a main heatsource during cooler months. Remember it is an oven and not a heater. You candamage the interior and cause cracking.

Cracks

The type of cracking that you see in your oven is common and quite normal. With theextremely high temperatures that can be reached and the intensity of a natural heatsource such as fire, your oven goes through a settling in stage where someexpansion will take place. During this settling in stage it is not uncommon for theseexpansion cracks to appear. These cracks are under no circumstance structuraldefects and will not affect the performance or durability of oven. If the crack is quietsignificant i.e.: 3mm thickness or more please contact us.

Warranty

There is a warranty of TWO YEARS on your Mediterranean Woodfired Oven from thedate of installation subject to the Read Me First guidelines being adhered to.


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HANDY HINTS

Lighting the fire

Start with a stack of wood, 2 pieces by 3 by 2 by 3 that make a stack of 4 high, andthen build the fire up by putting on extra wood over a 10 minute period so that youhave a good large fire in the oven. This will provide a large amount of coals and burnoff the black carbon in no time.

When placing the extra wood in the fire ensure they are placed on an angle of 45 degor so, not flat so that they will burn faster. The air circulating avoids the firelighters andflame going out.

Position of the fire

If you are trying to cook something that is long and thin, like a whole fish, try puttingthe fire on either the left or right side of the oven instead of the rear so that you can fitlong trays in the oven without turning them side ways.

For cooking Pizza, put the fire at the back and use the front for cooking.

Oven temperatures: Radiation, Thermal and Convection.

Radiation, thermal and convection all work together when cooking in your oven.

A white oven roof with no carbon will be at about 800 deg; this should be achieved inabout 30-40 minutes. If your oven is still black you can cook dishes in it but they willtake a little longer to cook properly.

Breads:are cooked at 180C, just when you think the coals are out. They will actuallylook a grey and black color, you may see a slight red, but there should not be anyflame, more a retained heat.

Roast and vegetables:250 - 300 usually about 4 pieces of wood, left to burn to redcoals.

Pizza: 500C upwards, add wood periodically if cooking pizzas over a long time.

Cakes: 150C and cookies cook well in our Mediterranean Woodfired Ovens.

Slow fire ignition:

Damp ash will affect the fire and will not light properly; this can be caused by heavyrain entering the oven or even damp night air (ash attracts moisture). If the oven doesnot heat up within approx 30 minutes and all the black carbon has not burnt off theroof of the oven you need to use more wood in the light up process. Ash does notneed to be removed every time used. In fact it helps when lighting up, as the coals gethot faster!


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Wood

Wet woodcan cause the oven chamber to heat up slowly. It can also cause heavysmoke to come out from the oven.

Try to have dry wood available at all times.

Contrary to what some may think, wet wood is not wet from the rain, it is a term usedfor wood, which is young and still has sap within; time is the best cure for this.

An indication of wet wood is that you will notice, while burning, it glows on one side butis black on the other. It may seem to take a long time to burn. This is the process of

the wood trying to release all the retained sap.

In each stateyou will know what your natural hard wood is. This is the best wood touse. For example in Perth we use mostly Jarrah, and on the odd occasion White Gumor Mallee to give the fire a kick start to the hot side. Never use wood found onconstruction sites, treated pine or any wood treated with chemicals.

Use of the Door

Use for slow roasting and for cooking breads from residual heat (stored up to 12 hrs}

If the door is put on when the oven is running, the fire will go out and start smoking.

Fit the door firmly when there is no fire and keep ajar when roasting.

If you are noticing that it is difficult to keep the fire burning, you may have moisture inthe oven. To test for this, put the door on tightly, leave it for three minutes and once itis removed if there are water droplets on the door this indicates a moisture build up.What is needed now it the same method used when you first cured your oven.

Cooking in the oven

During cooking you can stack trays on top of each other, say a tray of roastvegetables on the bottom with the roast meat on top, and just make sure that the traysare rectangular not square and stacked perpendicular to each other. Add extra stockto prevent drying out.

Use tin foil to protect in a hot oven. Slit the foil to allow the moisture to escape.

Use the various parts of the oven to cook in, near the front for slower cooking time andfor keeping food warm, also to melt chocolate or toast nuts for salads and cakes etc.The middle is for a quick cooking time. Dont forget to let the meat dishes restbefore serving.

Remember that direct heat will burn quicker than indirect heat, so the closer to the firethe hotter and quicker food cooks.


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On Completion of Cooking

When you have finished cooking in your oven bring the coals forward onto the cookingarea, this will ensure a clean oven by burning away any spilt food stuffs left behind orany oils etc.

Charcoal should be left in the oven; it will ignite once the oven gets hot again. Thisenables you to extract maximum energy from each piece of wood.

More handy hints:

Below are more ideas that you may like to try whether it be a new ingredient or a newdecorating idea, as time goes on and new updates are available you will notice the

headings and will know where to file them.

Asian Grocers:Asian grocery shops have great varieties of marinating sauces andingredients. Change a recipe by just changing the marinating sauce or adding a newvegetable or two! Try tamarind and date sauce for example, this makes spare ribstaste different!

Clean & Cool:Clean the oven floor with a damp chux, or as some are using, a stringmop (kept just for the oven). This will clean but also can be used to cool down theoven if it gets too hot and you need to reduce the temperature fast.

Moisture: If your oven is not under a covered area, and the counter top is tiled, you

may like to add a sealer around the edge of the oven and where the tiles meet, as thegrout is porous. This will help in stopping the moisture build up that may occur duringthe colder months.

Curing:Remember it is crucial to CUREthe oven as you did when you first receivedit, if it has not been used for long periods during the colder months.

Converting a Recipe: It is very simple to convert any recipe that you would normallycook in your regular oven. The simple rule is just add more stock /liquid than therecipe calls for and cook it for to of the time required.

Temperature: As most recipes use an oven temperature of 200 230, thisrepresents your Woodfired Oven having glowing coals with a slight flame occurring.

Organisation: As an example you can prepare/cook in advance the chicken requiredfor a Caesar salad. As you have already heated the oven, make the most of it and getthe next days ingredients on the way. Or when you have finished cooking the lunch,put a casserole or loaf of bread in the oven to slowly cook. By planning ahead, itusually means you can use your oven every second day, leaving time for you to domore than cooking.


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BREADS AND PIZZAS

On purchasing a Woodfired Oven it goes without saying that one of the main foodsyou will try and love are all the fresh bread categories from your own Pizza dough , toIndian Naan, Focaccia, Calazone, Moroccan & Turkish flatbreads, and of course thosewonderful Italian breads like Ciabiatta, all of which were originally cooked in a woodfired oven.Having your own oven enables you to bake the most authentic bread possible. Anyconventional type breads cook wonderfully also.

All the breads are simple to prepareand once youve tried them you will never lookback. There is nothing nicer than warm fresh bread served as a simple starter or withthe main meal.

This is no t just a Pizza Oven bu t you w il l never taste a pizza like it

Every time you light your oven you will be tempted to have a pizza so its an idea tohave dough always handy. Your family and friends will always hope that that is thecase!Pizza nights are very popular; an idea is to have small individual pizzas so that eachguest has their own that they have made or it gives you the opportunity to make themwith different toppings adding more variety to your mealtime.For a more interesting and interactive party, have everyone make and cook their ownpizza, so you as the hostess or host are not doing all the work, and you too get toenjoy the event. In general pizzas cook fast2 minutes in a hot oven so be alert!

Dough:

When you have made the dough, and you are leaving it to rise in the mixing bowl etc,it is a good idea to rub the plastic wrap with olive oil to avoid the dough sticking to thewrap.If you let any type of dough stand uncovered a crust will form on the top.Knead, cut and form into tennis ball size balls and keep apart in a covered tub or tray.Using a large tub helps keep the moisture in and dust out. Also if all the dough is notused, then it can go back into the fridge to use tomorrow. If no tub, a tray with a damptea towel can be used too.Once you touch dough, it needs time to rise again (second rising), anything from 10 30 minutes.If you find that your pizza dough will not roll out and just springs back, this is the

characteristic of gluten. Knead it again and allow it to relax approximately 15 minutes.It should also be kept at room temperature as if it is too cold, this can occur too.Naan bread is made from a runny soft dough, not the same as the pizza dough, sodont be tempted to keep adding flour to firm up, the difference is the yoghurt andghee.Naan bread is traditionally not rolled; they are stretched into a teardrop shape.Jamie Oliver says to cut a big cross into the top of the dough and cover with clingwrap before it starts to rise, it works well, letting the dough rise faster and further thanusual.


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DOUGH IDEAS

Why does my dough stick to the bowl or plastic wrap? What can I do to stop this?

Rub the bowl with olive oil, this helps to make it easier to remove without leaving anybehind.

When I freeze my dough why does it takes so long to thaw?

This is usually the case if you have left the dough in one big ball. We suggest youfreeze the dough in portion sizes, e.g. tennis ball size for an average pizza or golf ballsize for Naan. Another option is to freeze the dough in the shape of a thick flat dish;this helps to speed up the thawing time.

What do you freeze the dough in?

Snap lock lunch bags are great, they are a good size and can be re-used if yourequire. You can freeze the dough in anything really, as long as it is airtight.

When I make my dough, do I freeze it straight away or allow it to rise then freeze it?

You can do either. The latter means, when it is rising for the second time, it is called2ndrise.

What difference does it make to how long I leave the dough to rise?

It is called flavour! The longer it takes to rise the more flavour, if you imagine how beeris made, the smells and flavour change with time too.

Can you over knead your dough?

You will notice the correct feel is soft smooth springy dough; if it has reached thisthere is no need to keep kneading it.

Do you have to sift the flour?

Sifting the flour will get better results.

What if I have forgotten to make my dough hours before? Is it a no bake day?

This has happened to many of us it seems, its OK especially if it is a nice warm day,put the bowl covered with wrap in the sun.

An alternative is to place the bowl in a sink of warm water.

Or you can leave it near the oven door while heating up the oven for approximately hour to rise; you will notice it rising in front of your eyes!


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Cooking Pizzas:

Use the pizza board provided to place pizzas into the oven.Roll the dough out thin then place onto the lightly floured pizza board.Jiggle the pizza from side to side to test it will slip off easier.

Another option is to use semolina or polenta on the board. Some say this makes thebase crisp and others say it gives it a nutty flavour.When adding your toppings, dont take too long, as the moisture will make the basestick to the board.If you find you are burning the edges of your pizza, try brushing the edges with oliveoil to help protect and prevent burning.

Breads:

First of all you need to get the oven to the right temperature ensure that the coals inthe fire have died down so that there are only grey and black embers in the rear of theoven.It is suggested that you moisten the floor of the oven a bit before placing the dough onit; this creates humidity, which assists, in the rising process.Place a wet rag on the end of your metal poker and wipe the floor down.Place the dough onto the floor and put the door on, cook the bread for 30 40minutes.Rotate the loaf about way through cooking time.Trial and error is needed with bread, try doing some small doughs first to get the

timing right.To achieve good bread the preparation of the dough is important. Read theinstructions well first.

Hint:(throw a small amount of flour onto the floor of the oven, if it smokes it is still too hot).

Another almost instant and del ight fu l star ter is gar l ic bread and/or brus chet ta

Flatbreads and Naan Bread can be used as dipping bread for starters or as wraps withany marinated meats for mains.Make extra for the morning and eat for breakfast or take to lunch. Where you wouldhave normally bought Lebanese or pita breads in the days before your oven.

Focaccias have been appearing in every caf over the last few years.Now you too can make your own to delight one and all. Imagine a freshly bakedfocaccia with moist tomatoes, olives, rosemary, sea salt, cheese and even roastedcapsicum. The list can go on and onSee the book section for the many titles on bread making. For the person who reallydoes enjoy making all sorts of breads, you really cant go pastCarol Fields ItalianBaker or her other title Focaccia simple breads from the Italian oven.


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PIZZA IDEAS

HINT: Less is best! Dont be tempted to pile on the toppings, as you will lose theauthentic flavour of the pizza. Try a few with different toppings, as most definitelyone will not be enough.

The tomato sauce: The topping should be of a nice thick texture; too runny is not apreferred topping. It is the tomato topping that can really make the pizza, and by subtlychanging an ingredient or two it will give a new twist to an old pizza. Use freshtomatoes, which you should allow to cook slowly while adding dry or fresh herbs;oregano, parsley, basil, rosemary, dill, sage, thyme, mint, coriander, garlic, and/orfinely chopped onions. Add bacon, a pinch of sugar, ground pepper and olive oil tochange the basic recipe yet again. You can blend it or keep it slightly lumpy to addthat gourmet touch. A pinch of chilli may not even get noticed if you prefer, add alot!

For a quicker and very nice sauce try Five Brothers whichcom e in a var iety ofcombinat ions.

Assembling your Pizza:

Try to work the dough with your hands or roll the dough on a floured surface and placeonto your floured pizza board.Using a wooden spoon spread sauce all over the pizza allowing a 2-3cm gap betweenthe sauce and the edges of the pizza. If sauce gets on the board it will hinder the

ability to slide the dough easily off the board.Brush the edges with olive oil to save burning and give a nice colour.Add your favourite cheese first and place your toppings on last.Serve with a few dollops of sour creamit is delicious!

Cheese:

Try 70% Mozzarella cheese and 30% Tasty cheese to add a tasty difference.Boccocini cheese will give a gourmet look but has very little flavour and may need alittle help from some stronger cheese.Pecorino cheese is very nice and needs no help at all.FetaParmesan

Italian Gorgonzola, a Blue cheese, with a bite!Fresh creamy goats cheese

Other toppings:

Bacon or prosciutto is a lovely alternative to pizza ham and adds that gourmet touch.Try using a Pesto sauce instead of tomato topping, you can make or buy pre-madepesto.Single ingredients you can add to any other topping recipe are as follows; Mashed pumpkin, sun dried tomato, olives, salami. Anchovies, artichokes, BBQ anything, capsicums (roast your own), capers. Seafood of any kind, cooked chicken meat, tomatoes any way from fresh to sliced

to canned to roasted. Eggplant, (try roasting it first to add a special touch) mushrooms, olivesblack orgreen, any vegetable you can think of.


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Pizzas

Pizza Bianca: A simple and tasty starter, a must even when you dont intend to cookpizza! Always have a few balls of dough handy in the freezer so you dont miss out evenif you are only cooking for two.

Varieties:

Bianca: Brush pizza base with olive oil and sprinkle with rosemary and sea salt. Usefresh or dried rosemary.

Margherita:Tomato, mozzarella and fresh basil.

Hawaiian:Ham, pineapple, tomato sauce topped with mozzarella.

Marinara:Seafood (saut in a little garlic), mozzarella cheese and a hint of chilli.

Supreme:Green capsicum, sliced pepperoni or salami, ham or prociutto, mushrooms,pineapple pieces, pitted olives, mozzarella and tasty cheddar.

Chilli Prawn:Prawns sauted in cumin, chilli and garlic, lemon juice. Add colouredcapsicums, coriander and parmesan cheese.

Prawn Pizza: Tomato base, chopped crushed garlic, peeled prawns, parmesancheese, black olives and torn basil leaves.

Salmon & Avocado Pizza: Smoked salmon, avocado, cherry tomatoes, a fewcapers, a little dill and a little thyme. Add sour light cream just before serving.

Salmon & Camembert Pizza: Smoked salmon, slices camembert cheese, onionrings, capers and fresh asparagus pieces.

Prosciutto & Cheese: Prosciutto, Pecorino cheese and a drizzle of olive oil!

Three Cheeses: Fontana, Mozzarella and Gruyere cheese

Mexican:Tomato, cheese, green capsicum, hot salami, hot chilli.

Vegetarian Style: With woodfired pizzas a combination of soft roasted vegetablesseasoned with spices or sauted in garlic, well drained, and topped with your favouritecheese.

Pumpkin & Feta: Mashed pumpkin with hint of garlic, feta cheese and fresh Basil

Blue Vein & Pear: Light layer of oil, blue vein cheese, thin slices of fresh pear

Pumpkin & Goats Cheese: Butternut pumpkin (steamed), crumbled goats cheese,fresh thyme leaves, dried oregano

When it comes to pizza toppings the list is endless, but it is best not to combine too manyflavours as woodfired cooking brings out the texture and flavour of all meats andvegetables.


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YEAST IDEAS

Read Focaccia or The Italian Baker by Carol Fields

Yeast is a living organism held in suspension that, once fed with warm water (nothot, as this will kill it) and flour, will awaken from its long sleep and begin to feed onthe sugars present in the flour.

You can buy it fresh or dry and you will usually find the bread making shops in yourstate will have good yeast, as their turnover would be higher than most supermarkets,so you know you will be getting fresh products.For the person who plans to bake often, it is suggested you buy active dry yeast in

bulk. It is made without preservatives and costs so much less.Dry yeast keeps for months in the fridge or freezer. Fresh cake yeast is much moreperishable with a life of one week and must be kept well wrapped in the fridge.

Active dry yeast is dissolved in warm water. The rule is 2 parts of cold or roomtemperature yeast to 1 part boiling water.To know if your yeast is still fresh enough to cook with, look at the expiry date on thepack or do a test with small amounts as you would normally for preparing yourdoughs. It should rise and foam up within 10 minutes. If it doesnt this yeast is nogood and it is advisable to start with a new batch.Rapid rise yeasts are to be avoided as they rob the grain of the opportunity to developits flavour.Yeasts do not die at cool temperatures; they simply work more slowly, so it is fine tomake it at night and place in the fridge where it will still rise, but slowly. When

required, take it out of the fridge at least 2 hours before and let it return to roomtemperature. You can then continue with the recipe as normal.

Mixing the yeast- there are three ways to add yeast to dough.

The simplest and most direct is to place warm water in a jug or bowl, sprinkle theyeast over the top and whisk it in until it dissolves. You will notice in our basic doughrecipes you need to add the sugar at this stage as well.Sugar can be substituted with flour, which makes the yeast take longer to rise,developing the flavour more.

Active dry yeast works vigorously in the correct temperature (warm not hot or not toocold) allow the mixture to stand at least 1015 minutes then stir it to mix it well beforeusing in your dough.Some recipes call for a sponge, which is a portion of the total made a short timebefore combining all the ingredients to give the final dough a preliminary boost.Dissolve the yeast in warm water, then a bit of flour is beaten in to make a smoothbatter.Cover the bowl with plastic wrap and allow to stand until it becomes frothy and full ofbubbles it can take any where from 20 minutes to 1 hour.The last is called a starter which again is essentially a mixture of water and flourcombined with a tiny bit of yeast to make a very wet dough thats allowed to fermentfor 624 hours before adding it to more yeast, flour and water and the baking canbegin. You may have noticed this in the Turkish bread recipes. For more informationon this topic the books mentioned at the start will guide you through the stages.


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ROASTING IDEAS

When roasting meat or chicken it is a good idea to place it in a roasting pan with awire grid. One recommendation is the heavy stainless steel roasting tray by Scanpan.

Make sure meat is at room temperature and pat dry with paper towel.

Preheat your pan and when hot, seal the meat as per a large steak, season and coverwith vented foil for most of the duration of cooking time and then crisp off near thefinish.

Capsicum: You can try cooking a whole capsicumby throwing it onto the oven floorand keep turning it until it turns absolutely black. Take it out of the oven, leave to cooldown then just peel the black skin away to reveal a lovely roasted soft capsicum, tocut into strips and use as a pizza topping or as desired.

Roasted onion: The same method as the capsicum. You will need to cut off the rootside once cooked and press to pop the onionout, revealing a soft roasted onion.

Sweet potato: Wrap sweet potato in foil and throw onto the oven floor, turn over nowand againcook until soft. Peel off foil, slice up and serve.

Roast medley of vegetables: bag of gourmet potatoes, 1 white onion cut intowedges, 2 parsnips cut into lengthwise, 6 cloves of unpeeled garlic, 1 red capsicum

(seeded and cut into squares) jab pumpkin cut into large squares. Toss all thevegetables into a bowl and seasoned with olive oil and sea salt. Place evenly onto alarge roasting tray so they dont touch. Makes a beautiful topping for a vegetarianpizza.

Roasting nuts for salads:place in a small terracotta dish, spray with a dash of oliveoil, cook until you smell the nuts roasting or until they reach a slightly darker color.Ideal to use in salads or as a garnish to any dessert!

Caramelised onion rings: are easy to make also, cut a red onion into slices. Placeonto a pre-heated cast iron plate; pour balsamic vinegar, sugar and pepper over eachslice. Cook for approximately 2-3 minutes.A quick and easy way to speed things up isto put the onions sliced into the microwave until soft, so when added to the food andcooked in the oven they will be brown in no time.

Corn on the cob: is also great cooked in the oven, but you will need to cook it in aterracotta dish with water to cover of dish, (seasoning can be added) - cover withfoil for 5-8 minutes then remove foil to brown the corn and now you have another BBQfood!


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COOKING EQUIPMENT - Never use Teflon or non-stick dishes in the oven!

Terracotta: rectangular dish approximately 300mm by 200mm and 40mm deep is agreat multi purpose dish. Be sure to soak the dish (submerse it completely) for atleast 1 hour in warm water before you use it every time.

Terracotta: round dish approximately 200mm with a lid is ideal for cooking dishes thatneed to be in the oven for longer or curries, rice, stews or soups. The lid is great as itsaves using foil, but you will need oven gloves, as this will be extremely hot to touch.Be sure to soak the dish (submerse it completely) for at least 1 hour in warm waterbefore you use it each time.

A heavy stainless steelroasting tray:with a wire insert is wonderful when is comesto roasting. Ordinary roasting trays from a conventional oven can do a good job or usedisposable trays for less cleaning.

Cast Iron cooking plate: This is your new BBQ replacement.You can purchase theround or rectangle plates with handles or a loop so that you can easily remove themfrom the oven with your tools. You must wash them thoroughly with soapy waterbefore your first use. You will need to season them, by using olive oil all over, heat inoven until you see smoke/haze coming from the plate. Keep plate well oiled andnever wash again in soapy water, only hot water.

A good pair of Oven Gloves:Gloves are essential to have near by, for transferring

hot dishes from the oven to the table, lifting the lid on the round terracotta dish orwhen trying to place the foil over the food. Some have been known to use weldersgloves or silicon gloves.

Cork mats/Trivets: These are good for placing the hot serving dishes on, whenready to serve.

Old rags or Chux Wipes/tea towels: keep these handy near the oven. You need towet them to use with the 7 iron to wipe the oven floor clean before cooking yourpizzas. It is also a way of cooling the oven floor down, when you need to drop theinternal temperature quickly.

Jiffy Firelighters: (these are the only ones to use) use the slab type that you

need to break into pieces, not the individual blocks which push out of their ownsection. Others may work, but you will notice unpleasant smells when lit, they will alsospread chemicals in to the floor of the oven and thick black smoke, which does notmake for a nice tasting dish.

Rolling pin: As you use your oven more you will notice the advantage of having goodquality items and a rolling pin which has ball bearing handles or the Tupperware onewith the plastic handles or marble rolling pin - that let the pin move, are both great.You should not need to use your body weight when rolling, and it is best to work fromthe centre out as this helps to keep the dough in shape.

Boards: you can buy so many different types, but big is best. We recommend theplastic or silicone varieties because they are lightweight and easy to clean and pack

up.


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Chopping boards: Cleaning your chopping boards - every so often it is a good idea toclean a plastic board with bleach, making sure to rinse it well after. Wooden boardsshould be oiled to help keep them splitting. A brush down with salt and lemon will keepthem nice and clean. Flexible cutting sheets (pkt of 2) are good - keep one for meatand the other for vegetables. As they are clear, use a permanent marker on the backto identify M or V.

Coco Bristle Brush: You can buy these at most chain stores or a better one is theextra long handle type found at hardware shops. These are great to sweep out anydust left inside the oven once you have removed the coals.

Long handle tongs: A sturdy pair of tongs helps when you need to work fast and theheat from the oven means you can not reach inside. You will appreciate havingquality tongs to do the job.

Handy table: Keeping a fold-up table handy to use near the oven is a good idea ifspace is hard to come by. That way you can use it to roll out dough or assemble pizzatoppings.

Pizza Wheel or Mezzaluma:These are both great to use. If you use a pizza wheeluse the largest wheel you can find. A great one is the Rubbermaid. The mezzalumarecommended is the single blade type and the bigger the better - 25 is great. Use tocut pizzas, herbs etc

Mediterranean Woodfired Ovens Hand forged custom-made toolsStainless Steel or Galvanized.

Peel or Paddles: is the tool you will learn to handle better every time you use it.Mainly used for moving the pizza or bread around the oven floor and out of the oven.

Coal Rake, 7 Ironor Bakers Rooker:this tool goes by many names but is the sametool. It is handy for pulling dishes out from the oven or rotating them, to drag the coalsforward, to use with an old rag to clean the oven floor. Another handy use is tosupport the larger logs when placing in the oven in the right position.

Poker: is used tomanoeuvre the wood or cover with a rag to clean the oven floor.Some people like this over the 7 iron, others prefer the 7 iron. They both have a place

and you too will know which one that you prefer.

Pusher or Hoe: thislooks like a semi circle disc attached to a rod. It is used to pushthe fire back or pull coals forward for cleaning.

Wooden boards for pizza and bread: You receive one included in the sale of youoven tools, but it is usually great to have at least four on hand. They are made fromsuperior quality marine ply, which will withstand constant use. You may like to rubolive oil into the surface when you first receive your boards, to help protect them fromthe stains of tomato sauce etc


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CONVERSIONS

APPROXIMATE METRIC / IMPERIAL EQUIVALENTS

WEIGHT VOLUME LENGTH

METRIC IMPERIAL METRIC IMPERIAL METRIC IMPERIAL

15 grams oz 1.25 ml tsp 3 mm in

25 grams 1 oz 2.5 ml tsp 5 mm in50 grams 1 oz 5 ml 1 tsp 1 cm in75 grams 2 oz 10 ml 2 tsp 2 cm in100 grams 3 oz 15 ml 1 tbsp 3 tsp 2.5 cm 1 in125 grams 4 oz 30 ml 2 tbsp 1fl oz 3 cm 1 in150 grams 5 oz 45 ml 3 tbsp 4 cm 1 in175 grams 6 oz 50 ml 2 fl oz 5 cm 2 in200 grams 7 oz 100 ml 3 fl oz 6 cm 2 in225 grams 8 oz 125 ml 4 fl oz 7 cm 2 in300 grams 10 oz 200 ml 7 fl oz pint 8 cm 3 in325 grams 11 oz 250 ml 9 fl oz 9 cm 3 in350 grams 12 oz 300 ml 10 fl oz pint 10 cm 4 in400 grams 14 oz 400 ml 14 fl oz 12 cm 4 in425 grams 15 oz 450 ml 16 fl oz 13 cm 5 in450 grams 1 lb 500 ml 18 fl oz 14 cm 5 in500 grams 1lb 2 oz 600 ml 1 pint 20 fl oz 15 cm 6 in750 grams 1 lb 10 oz 700 ml 1 pints 16 cm 6 in1 kilo 2 lb 4 oz 1 litre 1 pints 17 cm 6 in

2 lb 12oz 1.2 litres 2 pints 18 cm 7 in1.5 kilo 3 lb 5 oz 1.5 litres 2 3/ 4 pints 19 cm 7 in2 kilo 4 lb 8 oz 2 litres 3 pints 20 cm 8 in2.25 kilo 5 lb 2.5 litres 4 pints 22 cm 8 in2.5 kilo 5 lb 8 oz 3 litres 5 pints 23 cm 9 in2.7 kilo 6 lb 3.5 litres 6 pints 25 cm 10 in3 kilo 6 lb 8 oz 4 litres 7 pints 30 cm 12 in


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TEMPERATURE GUIDE

High

A very hot oven with a large fire producing flames that are visibly coming all the way over theinner chamber and just extending up towards the flue. Use ten to twelve pieces of wood forstart up. A fire such as this should be lit every time the oven is used regardless of what is onthe menu. It is important to heat up the floor and chambers with such an intense heat to allowyou to cook for extended period of time at lower temperatures. Your oven should be ready touse in thirty minutes with an initial fire showing the characteristics mentioned above.

Medium / High

The oven will have a good bed of coals glowing bright red, pieces of wood will also be glowingred and holding their shape and producing flames that will travel about half way to threequarters of the way over the top of the chamber. The oven should be like this about an hourfrom the start up time. To maintain this temperature add another piece of wood to the fire asrequired.

Medium

Very similar to the medium/high oven but the flames travel about half way or less over thechamber and the wood will be starting to break down. The oven will be like this about an hourand half after light up.

Medium / Low

The oven has a good bed of coals glowing red and is still producing flames. The wood itselfhas lost its shape, broken down and collapsed forming the bed of coals. The flames will only

just be lapping at the back of the chamber and certainly would not travel more than half way.The door can be placed in front of the opening to slow the air flow into the oven which reducesthe rate heat is removed. Do not fit the door tightly when there is a flame in the oven as it willstarve the fire of oxygen, put it out and start to smoke.

Low

Cooking at this temperature is purely utilizing the retained heat in the oven and locking it inusing the door to fit tightly. There will be no flames and the bed of coals will be dark and have

stopped glowing red.


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COOKING TIMES

DISH COOKWARE TIME TEMPERAURE

Chicken Breast Fillets Terracotta Dish 12 Minutes High

Thighs 15 minutes High

Sausages Thin Cast Iron 6 minutes High to med/high

Thick Cast Iron 9 minutes High to med/high

Leg of Lamb Butter flied 1 kg Terracotta 45 minutes Med to med/low

Butter flied 2 kg Terracotta 80 minutes Med to med/low

Lamb Cutlets Lay single Terracotta 6 minutes Med to high

Steak Pre heat cast Iron dish 6 minutes High

Garlic Prawns Pre heat cast Iron dish 1 minute High

Vegetables Not piled up Terracotta Halved 30 mins High

Spread out Terracotta Smaller 20 mins High

Pizza/flat breads Oven floor 2 minutes High

Whole Fish 2 kg Terracotta 30 minutes Medium

Lamb Shanks Single layer Terracotta 2 hours LowBread Loaves Oven floor 3040 mins Low


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BOOK LIST

The following books are available from:

Bofins Bookshop.806 Hay Street. PERTH. WA 6000.Contact is: Kathy Bel-BachirTel: 08 9321 5755Fax: 08 9321 5744Email:[email protected]

Mail Order facility is available at an additional cost to cover postage and handling.

Il FornaioFranco GaliISBN 0811 8329 7X

Available by Special Order$39.95

Italian BakerCarol FieldISBN 0061 8126 68


FoccaciaCarol FieldISBN 0811 8406 54


Best Ever Italian CookbookLivingstone Books-Good Introductory BookPh 9256 2218$14.95
mailto:[email protected]:[email protected]


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RECIPES

Breads and Pizzas

Basic Breadmaking (via Kingsley Sullivan) 27BreadOld Fashioned White Loaf (via Kingsley Sullivan) 28BreadVienna (via Kingsley Sullivan) 28Bread100% Wholemeal (via Kingsley Sullivan) 28BreadBeer (via Kingsley Sullivan) 28BreadPizza or Foccaccia (via Kingsley Sullivan) 28BreadBagels (via Kingsley Sullivan) 28BreadFrench Style 29

About Sour Dough Starters & Make Sour Dough Bread 30BreadBasic White Loaf 31BreadWholemeal 32BreadDark Rye 33BruschettaApricot, Nectarine & Plum 34FocacciaBasic 35Focaccia (from Carol Fields Book Italian Baker) 36FocacciaOlive and Pine Nut 38Focaccia (rich) with Prosciutto 39Morrocan Breads 40Naan Bread for 10 41Paratha 42

Turkish Bread 43Pizza Dough 44PizzaTomato Sauce topping 45PizzaTandoori Chicken 46PizzaSpinach and Ricotta 47PizzaSalsa Verde Mushroom 48Calzone 49CalzoneAvocado, Smoke Mozzarella &Tomato 50Dessert Pizzas in Dessert Section

Meats and Chicken

Chicken, TandooriBottle Version & Ingredient Version 51Portuguese Chicken 52Warm Chicken Salad 53Ginger Lime Kebabs 54Roast Beef & Yorkshire Pudding 55Lamb Cutlets, Marinated 56Lamb, Moroccan 57Lamb Shanks 58Lamb Biryani 59FilletHoney Pork 60SpareribsChinese Flavour 61SpareribsSmoked & Glazed 62

FilletHoney Pork 63Roast Harvey Beef Silverside 64


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Marinated Butterflied Primo Goat 65Steak n Chips with Fried Onions & Mushrooms 66Turkish Pide (Pie) 67Woodfired OvenTurkey 68

Seafood

Prawns - Garlic 69PrawnsCurried with Courgettes (Khira Jhinga)Hot and Spicy 70SnapperBaked 71

Whole Baby Dhufish 72Lobster / Crayfish 73Marinated Crayfish Tails with Sun Dried Tomatoes 74Marinated Baked Salmon 75Marinated Fish & Mushroom Kebabs 76

Vegetables

Vegetables, Roasted with Garlic Olive Oil 77Vegetables, Roast Medley of 78Raita/Salsa 80Basil Cashew Pesto 81

Cucumber Yoghurt Raita 82Bombay Potatoes 83Potato Crust Vegetable Pizza 84Mediterranean Grilled Mushrooms 85

Deserts and Accompaniments

Pizza DessertTiramisu 86PizzaChocolate Dessert 87PizzaMarshmallow and Chocolate Dessert 88PizzaApple/Berry Crumble 89

Upside Down Pear & Apple Flan 90Upside Down Cake 91

Apple Strudel 92Banana Tarte Tartin with Mascarpone 93Bread n Butter Pudding 94Sticky Date Pudding 95

Other

Sticky Chocolate Brownies 96Fondue Style Haloumi Cheese + Kefalograviera Cheese 97

Aussie Breakfast 98Eggs (Scrambled) 99Sausage Rolls 100


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Basic Bread Making

Introduction

Despite the plethora of recipes for bread, they can all be broken down to one basicformula. Knowing and understanding that basic recipe allows the home baker to improviseand create bread to their own particular taste or needs.

Basic Formula

Flour = 100% e.g. 1000gmsSalt = 2% e.g. 20gmsYeast = 2% e.g. 20gmsFat = 4% e.g. 40gmsLiquid = 60-70% e.g. 600-700mls

1750approx

Variations to Basic Formula

Flour = White, wholemeal, rye, barley, spelt

Salt = An imperative for taste and controllingFermentation

Yeast = This percentage is for fresh yeast.

If using dried yeast, use 1%.The yeast can be reduced or increasedTo vary fermentation.

Fat = This is optional and affects the crumb,the

Structure and the keeping qualities ofbread

Use butter, margarine, olive oil,vegetable

Oil, lard, sunflower oil or walnut oil.

Liquid = This percentage may have to be varied

Depending on the type of flour beingused.

Use water, milk, beer, etc

Dough Making

Crumble yeast in to blood temperature liquidRub fat into the dry ingredientsWhen yeast is dissolved, mix in to the dry ingredients and turn out onto bench and kneadvigorously for 10-15 minutes until dough is smooth and elasticKeep the dough as wet as possible without being sticky.

Place dough into an oiled bowl and cover with a damp cloth or plastic film and allow to sit

in a warm place until doubled in size.

Knock back and shape in to loaves or rolls.


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Cover again and leave to prove until soft and spongy.Bake at 180C just when you think the fire is out will actually look a grey/black colourand slightly red. Should not be any flamemore retained heat.

Recipes

Old Fashioned White Bread

500gm Bakers Flour10gm Salt10gm Yeast20gm Unsalted butter300ml Lukewarm water

100% Who lemeal Bread

500gm Stoneground wholemeal flour10gm Salt10gm Yeast20gm Unsalted butter300ml Lukewarm water

Vienna Bread

500gm Bakers Flour10gm Salt10gm Yeast20gm Unsalted butter300ml Lukewarm milk

Beer Bread

250gm Bakers Flour250gm Stoneground wholemeal flour10gm Salt10gm Yeast20gm Unsalted butter300ml Lukewarm beer

Pizza or Foc accia

500gm Bakers Flour

10gm Salt10gm Yeast20gm Olive oil300ml Lukewarm water

Bagels

500gm Bakers Flour

10gm Salt10gm Yeast20gm Corn oil300ml Lukewarm water

Method for Bagels

When proven, shape in to rings and allow to prove again.After second proving, drop a few at a time in to a pan of water simmering at the boil.As soon as they float to the surface remove with a slotted spoon.Place on to a greased baking tray and bake at 180C until golden brown.


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About Sour Dough Starters

To make a starter

250ml cold potato water, grape juice, lemon juice or plain water250gm Stoneground wholemeal flour

Mix together to a thin paste in a plastic or ceramic mixing bowl.Cover with a porous cloth e.g., cheesecloth and leave near an open window out of directsunlight for three to four days.It should have started to ferment (i.e. bubble) and have a sweet/sour pleasant aroma to it.

Mix in another 250ml water and 250gm flour.If not using within four hoursrefrigerate.

The starter needs to be fed daily with 250ml water and 250gm flour.Pour off excess started before feeding.

Two to three hours before using the starter, remove from refrigerator and feed.

To make Sour Dough Bread

750gm Bakers flour15gm Salt250ml Starter250ml Water

Mix together and knead well. Let prove for 2-3 hoursMould in to two leaves and let prove for 1.52 hours until soft and puffySlash and bake in 180C until golden brown and tested hollow

Tested hollow = knock the loaf on the bottom and hear the hollow sound indication it iscooked.


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Basic White Loaf

Ingredients:

3 tsp yeast1 cup, plus 2 tbsp warm water2 tbsp oil

2 tsp sugar1 tsp salt2 tbsp non-fat milk powder3 cups high grade plain flour (Bakers flour)

Method:

Combine yeast, water and sugar in a bowl and wait 10 minutes until it frothsSift flour and make a well in the centreCombine remainder of the ingredientsTurn onto a floured surface and kneadLeave to rise again for 1 hourTurn onto a floured surface and knead into shapePlace in a loaf tin or straight onto the oven floor


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Wholemeal Bread

Ingredients:

3 tsp yeast1 cups warm water2 tsp sugar

1 tsp salt2 tbsp oil2 tbsp gluten flour2 tbsp non-fat milk powder (optional)

3 cups high-grade wholemeal flour2 tbsp wheat germ (optional)

Method:

Measure and mix first 6 ingredients with milk powder, add 1 cups of wholemeal flourand mix thoroughlyCover and leave 15 minutes or longer in a warm placeStir in remaining wholemeal flour and optional wheat germ add a little extra flour orwater to make a dough firm enough to knead for 10 minutesTurn dough into a bowl that is coated with 2-3 tsp oil, cover with cling wrap and leavefor 3040 minutesKnead lightly in the bowl then pat out into a square. Roll dough into a cylinder andlevel the top, leave to rise for 1 hour and place onto oven floorBake in oven for 30 minutes


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Dark Rye Bread

Ingredients:

3 tsp yeast

1 cups warm water2 tsp golden syrup (leave out for lighter loaf)1 tsp salt2 tbsp oil2 cups high grade plain flour1 cups rye grain flour

2 tbsp cocoa powder (leave out for lighter loaf)1 tsp instant coffee granules1 tsp caraway seeds

Method:

Mix first 5 ingredients together with 1 cup high-grade flour, cover and leave in a warmplace for 15 minutesStir in the remaining flour, the rye meal, cocoa powder, coffee and caraway seed

Add a little extra flour or water to make a dough firm enough to knead for 10 minutesTurn dough into a bowl that is coated with 2-3 tsp oil, cover with cling wrap and leavein warm place for 30 minutes

Knead dough lightly in bowl for a minute before turning out onto lightly floured surfaceand make into a round ballLet loaf rise for 1 hour or to rise to twice its sizeBake in oven for 30 minutes


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Bruschetta-Apricot, Nectarine and Plum

Ingredients (makes 8):

4 Apricots4 very ripe soft nectarines4 plums8 thick slices of a sour dough bread or bruschetta breadVanilla sugar, made with 2 pods or 2- 4 tsp. essence250 gms castor sugar50ml brandy

Method:

Butter a baking tray. Butter each slice of bread on one side onlyCut the vanilla pods into small pieces and pound with the sugar in a mortar

Alternatively, roughly chop the vanilla with the sugar in a food processor, or blend theessenceHalve the fruit and remove the stones. Put the fruit together in a bowl. Stir in thevanilla sugar and the brandy. Leave to marinate for 20 minutes or soOn each buttered slice of bread break and press two halves of nectarine, cut sidedown, so that the bread absorbs the juicesPlace the apricots and plums cut side up on top of each slice and pour over theremaining juices from the bowl

Bake in the oven until the edges of the bread are crisp and the fruit cooked (approx 10minutes)

Accompaniments:

Serve with fresh whipped cream or ice cream

Note:

Do not add any more wood after your main meal. There should be sufficient heatretained in the oven for dessert, as a guide hour later.


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Basic Focaccia

This basic focaccia dough has an extremely nice flavour and slightly porous texture. Youcan make the dough, cover it well with plastic wrap, and place in the refrigerator for uselater in the day. You can also make the dough one-day and use it the next

Ingredients (sponge):

I tsp of dried yeast cup of warm water100 gms of plain flour (unbleached is recommended)Sprinkle the yeast over the warm water in a large bowl, whisk it in, and let stand untilcreamy, (about 10mins). Stir in the flour. Cover tightly with plastic wrap and let rise

until very bubbly and doubled, (about 45mins)

Ingredients (dough):

1 tsp yeast1 cup warm water3 tbsp of extra virgin olive oil

Method (sponge):

450gms (3/4cup) of flour2 tsp of sea salt

Sprinkle the yeast over the water, whisk in and let stand for 5-10minsWith a wooden spoon, stir yeast mixture and olive oil into the sponge, and mix well

By Hand:

Whisk in 1 cup of flour, stir in the salt and remaining flour, 2 cups at a time and mixuntil the dough is well blendedKnead on a lightly floured surface until soft and velvety, about 8-10mins

With Mixer:

Add the dissolved yeast and olive oil to the sponge in the mixer bowl and mix wellAdd the flour and the salt and stir 12minsChange to dough hook and knead at minimum speed for 3-4mins. At this stage youshould be able to pull the dough up into peaks with your fingers.Place 1 tablespoon of flour on worktop and knead briefly until comes together nicely

1st

rise:

Place the dough in a lightly oiled container, cover it tightly with plastic wrap, and letrise until doubled in size -approximately 1 hours

Shaping and 2nd

rise

The dough will be soft, delicate, and full of air bubbles. Divide by 2 or flatted out withoiled or wet hands. Dimple with your fingers and cover with a tea towel for hr

Toppings:

2 tablespoon of extra virgin olive oil and 1-1 tsp of coarse sea salt


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Focaccia from Carol Fields book I tal ian Bak er

Ingredients:

Makes enough dough for three 9 or 10 inch round focaccia or two 10.5 x 15.5 thinnerrectangle focaccia

Ingredients:

2 tsp active dry yeast cup water warm

2 cups plus 1-2 tbsp water room temperature2 tbsp olive oil

About 7 cups (1000gms) unbleached all purpose flour or half all purpose and halfbread flour.1 tbsp fine sea salt or table salt

By Hand:

Stir the yeast into the warm water in a large mixing bowl and let stand until creamy forabout 10 minutes. Stir in 2 cups + 1 tbsp water and the oil. Add 2 cups of the flourand the salt and whisk or stir until smooth. Stir in the remaining flour, 1 cup at a time,until the dough comes together. Knead on a floured surface until velvety and soft,about 810 minutes.

By Mixer:

Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10minutes. Stir in 2 cups + 1 tbsp water and the oil with the paddle. Add the flour andsalt and mix until the dough comes together 1 - 2 minutes, adding 1 tbsp water ifneeded. Change to the dough hook and knead at low speed for 1 2 minutes, then atmedium speed for another 3 minutes. Stop to push the dough down from the collar.The dough should be velvety and elastic.

By Processor:

Process the dough in 2 batches. Stir the yeast into the warm water in a small bowl; let

stand until creamy - about 10 minutes. Place the flour and salt in a food processor fittedwith the steel blade and process with 2 or 3 pulses to sift. With the processor running, pour2 cups + 1 tbsp cold water into the dissolved yeast and oil through the feed tube andprocess until the dough gathers into a rough mass. Process for 20 seconds longer toknead. Finish kneading by hand on a floured surface until the dough is velvety and elastic,23 minutes.

Continued over page


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1strise:

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise untildouble in size - about 1 hours.

Shaping and 2nd rise:

For round focaccia, cut the dough in 3 equal pieces on a lightly floured surface. Shapeeach piece into a thick disk; roll out each disk to a 9 10 inch circle and place in thebottom of an oiled 9 - 10inch-pie plate. For rectangle focaccia, cut the dough in half andshape to fit 2 oiled 10 x 15 inch pans. Cover the dough with towels and let rise for 30minutes.

Dimpling and 3rd

rise:

Dimple the dough vigorously with your fingertips, leaving indentations that are as deepas inch. The bakers of Genoa do this to trap the little pools of oil and salt thatflavour the surface. Cover the top with moist towels and let rise until double in size -about 2 hours.

Topping:

Select a topping (sea salt, olive oil, herbs) The secret to keeping these doughs moistand yet cooking them thoroughly is to cover the top with equal amounts of olive oil andwater mixed with salt; the water evaporates slowly during the cooking, allowing theinteriors to cook fully without drying out.

Baking:

Place pans on preheated stones. Bake for 20 25 minutes, spraying with water 3times in the first 10 minutes; immediately invert the focaccia onto racks to cool so thatthe bottom crusts dont get soggy.DONT refrigerate, they wont taste right, best to eat on the day cooked.


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Olive and Pine Nut Focaccia

Ingredients:

The dough:

1 sachet (7g) of active dried yeast1 tsp of sugar60ml of warm water

1kg of plain flour1 tbsp of salt5 tbsp of olive oil750ml of warm water

Method:

In a small bowl stir yeast, 60ml of warm water and sugar. Leave aside to froth for5-8 minutesPut flour and salt in a large bowl and mix well. Add 2 tbsp of olive oil, the yeastmixture and the extra 750ml of water mixture to the flour and salt. Stir with awooden spoon until mixture holds together and clumps around the wooden spoon.Turn out onto a floured surface and knead until smooth or until a finger impressionsprings back out, at least 8 minutes. The dough may be mixed in a heavy-dutyprocessor and kneaded in an electric mixer with a dough hookPlace the dough in a bowl, which has been lightly oiled, and roll it around to coatthe surface.Seal with plastic wrap or plastic bag and let it double in size, about one and halfhours.Knock dough down and divide in twoShape each half into a large rectangle approximately 28cm x 38cm and transfer tolightly floured heavy-duty baking trays or large trays with shallow sidesSlip trays into plastic bags or cover with a tea towel and let sit 30 minutes. Usingyour fingertips, dimple surface of dough with impressions as deep as 1 cm (inch)

Again cover trays and set aside in a protected spot for 2 hours, or until dough hasdoubledStud with olives and sprinkle with pine nutsDrizzle remaining 3 tbsp olive oil over the surface, letting it pool in the indentations

If you want to have the bread with your main course, then place the trays near the front ofthe oven (providing your oven is not too hot) while cooking your roast or whatever androtate several times. Should take approximately 15-20mins. Transfer to wire rack upsidedown to cool.

Note: For a Bianca style focaccia you can omit the olives and pine nuts and just addcoarse sea salt and rosemary.


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Morrocan Breads

This recipe is for flat bread suitable for rolling into a kebab or just eaten with any mainmeal. It contains chickpeas so it is great for vegetarians. Quick and easy to make, with norising time required and produces 13 large breads.

Ingredients:

1 kg of flour30 gms of sugar2 tbsp of salt

2 sachets or 4 tsp of dried yeast500 ml of warm water1 tin of chick peas drained1 tsp of coriander seeds1 tsp of cumin seeds or powder

Method:

In a large bowl mix all ingredients including the chickpeasMake a well in the centre and fold the water in graduallySquash the chickpeas through your fingers to combineThe kneading can be done by hand but if you have a Kenwood or bread maker divide

the mixture in half and let the processor do the workRoll out to 13 large flat breads similar to a pizza base and cook on the oven floor. Fillwith marinated meat or chicken or use as a bread dip


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Naan Bread for 10

Naan breads can only be made using the traditional Tandoori oven or your MediterraneanWoodfired Oven. These breads will find a way into every meal you make, as they arequick to make and are also very filling. Ingredients below are enough for 10 people, it maybe an idea to make extra for an emergency, and you can freeze the dough or make thenaans and keep in the fridge for breakfast or use as lunch pockets or even reheat in theoven the next night to eat with another main dish!

Ingredients:

600 gm of plain flour2 tsp of dried yeast2 tsp of salt2 tsp of sugar4 tbsp of natural yoghurt4 tbsp Ghee (Asian grocers)300350 ml of warm water

Method:

Add sugar, water & yeast together and let stand for 15 minutesStir salt into flour; add melted ghee, yoghurt & yeast mixKnead for 5 -10 minutes either by hand or with a mixer with a dough hookCover dough and let rise until doubled

Cooking Naans:

Pull off pieces the size of a mandarin for small naan breads or a tennis ball for largeRoll out thinly on a well-floured surface in the shape of teardropsPlace naan onto the floor of a hot oven. The breads will balloon rapidlyWatch to ensure they dont burst, as this will cause them to dry outSpin naans around cooking both ends evenly until slightly brownPlace at the mouth of the oven as you cook each one

Accompany with:

Tandoori Chicken or fish. Shredded lettuce. (See accompaniments page for other ideas)

Notes:

Small naans are easy to cook than long ones and will slit easier for filling


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Paratha

These are like a savoury pancake

Ingredients: makes 12

2 cups flour1 tsp salt cup water (approximately)70 gms melted ghee or oil

Method:

Place flour and salt in a bowl. Make a well in the centre, gradually stir in the water andwork to a soft supple dough. Or use a processorKnead for 10mins, cover and leave aside for 30mins. (dough should be very soft)Divide into 12 pieces. Roll out thinly onto a floured boardBrush with melted ghee or oil and fold in half; brush again and fold in half again. Rollout again to a circle of about 3mm (1/8 inch) thickUse a pre-heated cast iron plate with the melted ghee or oil

Add Paratha and cook for 1 min. lightly brush the top with a little ghee or oil and turnover. Cook until golden brown.Remove from pan and keep warm while cooking the rest. To keep these warm youmay like to keep in a terracotta pot with lid near the front of the oven door.

Note:

Mashed potato can be included in the dough. Use 2 boiled potatoes; dont add anymilk or liquids.Mash drained pumpkin could also be included in the dough. Should the dough get toosoft, just add a little dry flour and knead.


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Turkish Bread

Ingredients (starter):

tsp of dry yeast cup (60 ml) warm water2 tbsp warm milk1 cup of plain flour

Ingredients (dough):

1 tsp dried yeast

1 cups (375ml) warm water1 tsp of sugar3 cups (450g) of plain flour1 teaspoon of salt2 tbsp of olive oil2 tsp sesame seeds

Method (starter):

Combine yeast, water and milk in a small bowl, whisk until yeast is dissolved. Coverand stand in warm place for at least 6 hrs or overnight

Method (dough):

Combine yeast, water and sugar in small bowl, whisk until yeast is dissolved. Cover,stand in a warm place about 10 minutes or until mixture is slightly foamyTurn starter onto floured surface, knead 2 minutes or until smooth. Cut starter into2cm pieces. Sift flour and salt into large bowl, add yeast mixture, starter pieces andoil, mix to a soft doughTurn dough onto floured surface, knead for about 2mins or until almost smooth.Place dough into greased bowl, cover and stand in a warm place for about 40mins oruntil doubled in size. Turn dough onto floured surface and knead until smooth. Halvedough; knead each half for about 5mins or until smooth and elastic. Place each half ofdough into a greased bowl, cover and stand in a warm place about 40 minutes or untilalmost doubled in size

Roll each half of dough into an oval about 35cm long. This dough is quite moist. Usefloured hands. Make indents evenly over dough with your finger; dust with a little flour,sprinkle with seeds. Cover dough with greased plastic wrap to prevent drying out whileoven trays are being heated. Now place lightly greased oven trays in a very hot ovenfor 1-2 minutes. Quickly remove plastic from dough, and quickly place dough onto hottrays. Bake in a very hot oven about 10 minutes.


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Pizza Dough

Pizza dough freezes well so it makes sense to make large quantities at any one time. Thisrecipe makes 3 or 4 medium sized pizzas. It is easy to double up the amount ofingredients if you need more. It should be soft, springy dough not so soft that its limp butnot so stiff that it is hard to work with.

Ingredients:

500gms good quality flourPinch of salt1 tsp of sugar

1 sachet or 2 tsp of dry yeast2 tbsp of olive oil300 ml of warm water

Method:

Combine the yeast and the sugar with the water and let stand for 15 minutes untilfrothyStir the salt through the flour

Add yeast mix and olive oil to the flour mixtureCombine by hand or with a processorTurn on to a floured bench and knead for about five minutes until the dough is smoothand springy. If you have a processor use the dough hook and knead until to becomesattached to the hook and nothing is left at the bottom of the bowlReturn the dough to a clean container rolled into tennis ball size portions, cover withplastic film brushed with olive oil or the lid and leave in a warm place to double in size,approximately 2 hours. If time is short, put it in a place to rise like a warm car or frontof the ovenRoll out the dough into a thin circle from the inside to the outer edge, turning so youkeep in a nice round shape


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Tomato Sauce/Topping for Pizza

Ingredients:

2 x 450g cans of whole or chopped tomatoes or 1kg of ripe romas, chopped2 tsp of garlicSalt and freshly ground pepper2 big sprigs of basil

Method:

Put the tomatoes into a medium saucepanCook until the liquid is reduced

Add the rest of the ingredientsRoughly blend the mixture but do leave some texture

Note:

Another easy alternative is using the thicker version of pasta sauces available in jarsat the supermarket. Five brothers is a popular brandSPC makes a nice pizza sauce topping also


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Tandoori Chicken Pizza

Ingredients:

1 Pizza dough1 kg cooked Tandoori chicken (cut into small pieces)Tandoori sauce from chicken2 tbsp plain flour1 hand full of iceberg lettuce1 hand full or snow pea sprouts2 tbsp of mayonnaise

Method:

Cook the Tandoori chicken for 15minutes as per Tandoori recipe in this bookThicken the left over sauce with some plain flour to give substance to the mixtureRoll out the dough to desired thickness and prick with a fork so dough rises to aminimumSpread out the thickened Tandoori chicken topping over the baseCook in the woodfired oven

Accompaniments:

Mix lettuce and snow pea sprouts together with the mayonnaise and place onto the

cooked pizza, cover about half of the pizza from the centre outwardsThe salad mixture gives a fantastic texture and crunch to the Tandoori flavour of thepizzaYoghurt or sour cream added on top in blobs also adds a nice taste to the pizza


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Spinach and Ricotta Pizza

Ingredients:

1 x pizza dough recipeOlive oil for brushing and pouring1.5 kg fresh spinach4 tbsp olive oil1 tbsp of sultanas (optional)2 tbsp of pine nuts3 gloves of garlic, minced

Salt and freshly ground black pepper100g of ricotta cheese100g grated or mozzarella or Fontana cheese

Method:

Roll out dough to 11 inch diameter, with a raised rim, then brush surface with olive oil.Wash leaves and stem spinach until just tender, stirring once or twice.Drain, squeeze dry in a tea towel then chop coarsely.Heat 4 tbsp olive oil and gently saut sultanas and pine nuts until nuts are golden andthe sultanas swollen. Add garlic, toss through and then add spinach. Cook 20 -30seconds. Season, allow cooling and lightly tossing the ricotta through the spinach. Theappearance is better if the ricotta remains in clumps throughout the spinach.

Spoon filling onto pizza base, keeping within the rim.Sprinkle with cheese and drizzle over with olive oil.


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Salsa Verde Mushroom Pizza

Ingredients:

1/3C extra-virgin olive oil3 cloves garliccrushed500gm button mushroomssliced1/2C freshly grated parmesan cheese2 tsp whole grain mustard1/2C fresh flat-leaf parsley leaves1/2C fresh mint1/4C fresh breadcrumbs

1 tbsp capersrinsed and drained2 anchovies

Method

Mix 1 tbsp oil, 2 crushed cloves garlic and sliced mushrooms togetherStir in the parmesan cheeseSpread mustard over pizza baseTop with mushroom mixturePlace in oven to cookSalsa Verde: place all in food processor parsley, mint, breadcrumbs, capers,anchovies and remaining oil and garlicprocess until well combinedPlace salsa verde on top of cooked pizza and serve.


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Calzone

This is a wonderful Calzone recipe. The term Calzone comes from Italy. It means leftoverpizza dough made into mini turnovers. They can be made any size you wish for a starter tothe larger dinner variety.

This pastry freezes beautifully.

Ingredients:

2 tsp dried yeast2 tsp sugar

cup warm skim milk200 gms of thick natural yoghurt tsp salt3 cups plain flour cup of Polenta

Method:

Combine all dry ingredients in the processor or mix by handCombine warm milk and yoghurt and add to the dry mixKnead dough by hand or with a processorRoll out and cut with a pastry cutter, mug or large cupFill with leftover pizza ingredients or make up your own recipe

Note:Makes 12. You can fill calzone with anything you wish but always use cooked meat,as cooking time is fast and ingredients are only being warmed while the outside is cooking


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Calzone-Avocado, Smoked Mozzarella and Tomato

Ingredients:

1 x Calzone dough recipe (as per book)

The filling:

125 gms of grated parmesan cheese125 gms of shredded smoked mozzarella cheese500gms of firm fresh tomatoes, ideally Romano1 small red onion, finely sliced

2 large slightly under-ripe avocados peeled and sliced3 tbsp of chopped fresh basil2-3 tbsp of olive oilSalt/freshly ground black pepper

Method:

Roll out dough to a circle of approximately 30cm (12 inches) and place on an oiledheavy duty baking tray or make it on the pizza board and transfer to terracotta ovaldish.Distribute the cheese over the base within 2cm of the edge.Plunge each tomato into boiling water for 5-6 seconds then peel and slice.

Arrange on one half of dough along with onion, avocado and basil. Drizzle over 2-3tbsp of olive oil and season to taste with salt and pepper.Fold the other half over to cover filling, matching edges. Seal edges by rolling overand pinching together.Brush surface with olive oil and transfer immediately to oven. Bake until dough is

golden.

Note:

Make one 12 inch Calzone-enough for 2


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Tandoori ChickenBottle VersionChefs Version

Tandoori chicken is a dry dish, when the moisture has dried up and the chicken is a darkred color the chicken should be cooked thoroughly.

Ingredients:

1 kg bite size chicken pieces (thigh is best)2 heaped tablespoon Rajah Tandoori paste (Woolworths)1 small tub natural yoghurt1/3 cup olive oilSalt and pepper to taste

Dash of cream.

Method:

Mix all ingredients and chicken, marinate over night or as long as possible. If usinglarger chicken pieces like breast, score the flesh.Take out from fridge and leave at room temperature.Cook in a terracotta dish, initially open to heat, this changes the colour to a deep redand dry up some of the liquid. Approximately 5 minutes.Stir the chicken and cover with foil or lid, to cook for the remaining time (approximately8 minutes)

Tandoori ChickenIngredient Version

Ingredients:

2 kg bite size chicken pieces300 ml natural yoghurt1 teaspoon garam masala1 teaspoon coriander1 teaspoon cuminChili powder to taste (2-3 tsp)1 tsp fennelDash of Olive Oil if using chicken breast2 tsp crushed garlic

2 tsp crushed gingerDash of Olive Oil if using chicken breastPinch of red tandori coloring or Annatto seeds (Asian grocers)

Method:

Follow cooking method as above.

Accompaniments:

Naan breadsRaitaPlain natural yoghurt.

Shredded lettuceChopped chili


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Portuguese Chicken

Ingredients:

1 Red onion, chopped6 Garlic cloves, chopped3 tsp grated lemon rind2 tsp chilli flakes1 tsp paprika60 ml ( cup) oil

60 ml ( cup) red wine vinegar4 x 500 gms chicken pieces10 gms ( cup) chopped flat leaf (Italian) parsleyLemon halves for garnish

Method:

Put the onion, garlic, lemon rind, chilli flakes, paprika, oil and vinegar in a foodprocessor and blend them to a smooth pasteScore each piece of chicken and brush it with the spice mixturePut the chicken pieces in a terracotta dish, cover and refrigerate overnightRemove dish from fridge at least 1 hr prior to cooking so the dish and food is nearer toambient temperaturePlace the chicken in the oven medlow heat and cook for 10 minutes

Accompaniments:

Sprinkle with parsley and serve with the lemon halves


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Warm Chicken Pasta Salad

Ingredients:

One packet penne pasta (500 gms)4 medium sized chicken breast cup olive oil tsp crushed garlic tsp crushed garlic1 roasted capsicum slicedif from a jar you may like to brown it more.1 cup marinated artichokes, drained (may need to be cut smaller) cup semi dried tomatoes, drained

Salt and pepper to taste1 red onion thinly sliced cup firmly packed basil leaves2 tbsp red wine vinegar cup water

Method:

Cook pasta as normalBrush chicken with olive oil and garlicPre heat a cast iron plate as normalCook chicken and onion on the cast iron platen - once cooked transfer to a containerand cover for 5 minutes to relaxCombine the remaining ingredients and shake well in a shakerCombine pasta, chicken, artichokes, capsicum and basil in a bowl, then pour theingredients over and mix through


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Ginger & Lime Kebabs

These are great quick and easy starters. Ingredients below are enough for 6 people.

Ingredients: Use 6 medium or 12 small skewers

500g either fish, chicken or pork (bite size cubes)Selection of vegetables in seasonCapsicum, courgettes, red onion, mushroom, cherry tomatoes

Marinade:

3 limes1 tbsp green cardamom pods1 onion, finely chopped1 tsp crushed ginger3 tbsp olive oil

Method:

Grate the rind and squeeze the juice from limes.Split the cardamom pods and remove the seeds. Crush with a mortar or the back ofheavy knife.Mix together and spread over the fish etc.Marinate for 23 hours

Thread skewers.Heat cast iron dish with olive oil until you see the smoke rising from the oil.Place skewers onto cast iron dish and cook for approximately 15 20mins turning atleast once during cooking time.

Accompaniments:

Naan breads, salads or eat alone


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Roast Beef & Yorkshire Pudding

If you are roasting a joint of beef then you must make Yorkshire Puddings! Deboning meat always is the fastest option to use.

Cook when the oven is up to temperature, usually no more flames just glowingembers.

Ingredients:

2 kg of beef (Blade, Rib on the Bone or Topside)

4 large onions with skins on68 medium to large potatoes with skin onSliced Butternut Pumpkin with lots of ground black pepperFresh garlic (optional)

Method:

Place the beef, potatoes, and onions in a large roasting dishBrush with Olive oil and seasonInsert fresh garlic into the beef (optional)Place in oven in terracotta dish and rotate dish every so oftenLet it sizzle away for approximately 45 minutes

Place your pumpkin on a smaller tray alongside the beef or alternatively cookwhile beef is resting at the mouth of the fireTake some the juices from the tray to make the gravy and set some aside for theYorkshire Puddings

Yorkshire Puddings

Ingredients:

120g of Plain flourPinch of salt200ml of milkOil from roast tray

Method:

Mix flour and salt in a bowlMake a well in the centre and add eggFold in milkWhisk by handIn your small patty trays (as youd use for mince pies) place a small amount of the

juices from the roasting tray in each patty division.

Heat in the oven for 1 min until spitting, remove and quickly add batter.Return to oven and rotate as they will cook quickly


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Marinated Lamb Cutlets

Ingredients:

24 lamb cutlets, if adding more, adjust other ingredients to cover the meat

Marinade:

1/4 cup olive oilJuice of one lemon

2 tablespoons of honeySalt and pepper

Method:

Marinate for a couple of hoursLay in rectangle terracotta dish adding more olive oilLightly sprinkle with steak salt or "Moroccan spices" (Master foods brand)Do not overlapthe cutlets because the bottom ones will not cook evenlyPlace into a very hot oven for about 4 to 5 Minutes only (well done)They will continue to cook in the dish even after they have been removed from theoven.


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Moroccan Lamb

Meat cooked in the Oven takes approximately 30 minutes per kilo.

Ingredients:

Trim one leg of Lamb (ask your butcher to de-bone making it flat as it cooks better thisway)2 tbsp Olive oil

Marinade:

4 tbsp chicken stockHand full of finely chopped herbs (Basil, Coriander and Flat Italian parsley)1 tbsp soy sauce

Juice of half lemon1 tbsp mango chutneySalt and pepper to taste3 tsp of Moroccan spices

Method:

Combine marinade with lamb and let stand overnight in fridgePut lamb into terracotta rectangle dish and pour remaining marinade over meatPut into the oven for approximately 10 minutes then cover with foil for the rest of the

cooking time approx 20 min. No need to turn the lamb overStand meat (covered) outside oven door for 5 or 10 minutes to relax

Accompaniments:

Steamed or roasted vegetablesTurkish bread.Naan breadSalad


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Lamb Shanks

Ingredients:

4 to 6Lamb Shanks 1 tspsugar Seasoned flour 1 cup stock (any) 2 Tbspoil 1 can crushed tomato 1 Clove crushed garlic cup white wine 2 sliced onions Handfull of sliced mushrooms 1 cup chopped celery Tspsalt Chopped parsley

Method:

Roll shanks in seasoned flourPlace in a terracotta dish in oven and heat oilSaut the shanks, onions and celery until the shanks look a good colour

Add the seasoning, stock, tomato and wineCover with foil and cook for 2 hoursRest for 10 minutes in the front of the oven

Oven Temperature:

Maintain a hot oven with hot coals and just a small fire in the rear of the oven.

Hints:

Choose smaller shanks with less fat and more meat on them.Rotate shanks regularly (every 30 minutes or so)

Accompaniments:

Serve shanks on a bed of mashed potato, some steamed greens and spoon sautedjuices over the top. Sprinkle with parsley.


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Lamb Biryani

Rice cooks well in the oven, absorption method makes it even more filling than boiled rice

Ingredients:

3 tbsp oil1 kg boneless lamb shoulder, thinly sliced1 large onion, chopped2 cloves garlic, pressed1 tsp fresh ginger, grated

4 cloves5 cm piece cardamom stick5 cardamom pods1 tbsp curry paste or powder3 cups chicken stock2 cups long grain rice2 tbsp lemon juiceSalt to taste

Method:

Put oil and lamb in a round terracotta dish and brown wellAdd onion, garlic, ginger, cloves, cinnamon, cardamom and curry paste or powderAdd 1 cup of stock and salt to tasteCover with lid and allow to simmer for 10-15 minutes

Add remaining stock, rice and lemon juiceCover pot and allow rice to simmer for a further 15 minutes

All stock should be absorbed, stir and serve hot

Notes:

If the oven is too hot, cook more to the front of the oven; rice needs a slow cookingprocess to absorb all the stock


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Honey Pork Fillet

Ingredients:

1 tbsp finely grated fresh ginger6 cloves garlic80 ml ( cup) soy sauce2 tbsp oil2 kg piece pork fillet or blade roast2 tbsp honey

Parsley Carrots:

600 gms baby carrots23 tsp olive oil30 gms butter2 tbsp finely chopped flat-leaf parsley (Italian)

Method:

Mix the ginger, garlic, soy sauce and oil in a terracotta potAdd the pork to the marinade and turn it so that it is well coatedCover the bowl and refrigerate it overnightRemove the pork from the marinade; pour the marinade into a small saucepan andsimmer it over low heat for 5 mins or until it is slightly reduced.Stir the honey into the warm marinade and remove it from the heatPut it in the middle of the oven for 40 minutes or until cooked. In the last 10 mins ofcooking, baste the roast all over with the reduced marinadeRemove from oven, place in front of the oven to rest for 10 mins.


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Spareribs - Chinese Flavours

Ingredients:

60 ml ( cup) hoi sin sauce80 ml ( cup) oyster sauce2 tbsp rice wine125 ml ( cup) soy sauce6 garlic cloves, crushed3 tsp finely grated fresh ginger2 kg pork spare ribs2 tbsp honey

Method:

Mix the hoi sin, oyster, soy sauce, rice wine, garlic and ginger in a glass or ceramicdish.

Add the ribs and coat in the marinadeCover and refrigerate for at least 4 hours or preferably overnightRemove the ribs from the marinade and tip the marinade into a small saucepan withthe honey.Simmer the mixture over low heat for 5 minutes or until it

BREAD Guide ManualV4

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