Char Siu (叉燒) is a time honoured tradition of slowly roasting meats either on spits over an open flame or in large wood-burning rotisserie ovens. The meat is normally coated in a very flavourful sauce before it’s roasted and the long roasting time gives the meat a deeply rich barbecued flavour. Char Siu is just one type of the largely popular Siu Mei (categorised as any roasted meat) in the Guangdong (Canton) province of China.

The normal cuts of meat used to make Char Siu are boneless cuts such as pork loin, belly, butt (actually a shoulder cut) and neck. The traditional method is to spear the meat on long forks and to roast it in a closed wood-fired oven, similar to the Fornetto or to roast it over an open flame. In fact the name Char Siu translates literally to Fork Roast. Seeing as it’s almost impossible to spear a rack of ribs you can imagine that, traditionally speaking, ribs were not roasted in this manner however, marinating the ribs Char Siu style and placing them on the racks in the Fornetto works like a charm!*

Char Siu spices are a mix of honey, fermented red bean curd, dark soya sauce, hoisin sauce, sherry or rice wine and the infamous Chinese five-spice powder. The addition of red food-colouring is extremely popular but entirely up to you if you choose to use it. I apply the mixture to the ribs a day before I’m planning on cooking them to allow all the flavour to be fully imparted into the meat. As ribs are a tougher cut of meat, they benefit from the longer marinating period.[

When placing your ribs in the Fornetto be sure to place a water bath in the bottom of the cooking chamber. The steam will help tenderise the ribs as they cook. Alternatively, for extremely tender ribs, they can be boiled for about an hour and allowed to cool before applying the marinade. This may benefit anyone that prefers less fatty ribs as well, as the boiling process removes a large percentage of the naturally occurring fat.

Once the ribs start shrinking away from the bones, and much of the fat has dripped into the water bath below, the bath can be removed and the ribs should be cooked further allowing them to brown. A moderate temperature of 160C (approximately 320F) should be observed during the entire cooking process. Remember that the key to cooking really tender ribs in the Fornetto is long slow cooking at a moderate temperature. Be sure that when using the Fornetto to always wear your protective gloves.

In Hong Kong, mainland China and in Chinatowns across the globe, Char Siu is frequently displayed hanging in windows after it has been roasted. It can either be consumed directly at the Siu Mei establishment for lunch alongside another roasted meat and a starch, such as steamed white rice. It can also be taken home and used a main dish for a more elaborate family meal. Char Siu is frequently purchased for use as an ingredient in different appetisers such as Char Siu Bao, a bun filled with Char Siu that is then steamed. It’s also used in various types of Dim Sum dishes. In Southeast Asian cuisine, Char Siu is almost always served as part of a rice dish along with sliced vegetables drizzled with a mix of sweet and salty sauces. Thailand uses it frequently as an ingredient in noodle soups. In the Pacific Rim, and most notably in Hawaii, Char Siu chicken is just as popular as Char Siu pork and follows almost exactly the same ingredient list as the Chinese however, the fermented red bean curd is often simply replaced by red food colouring for convenience. In Hawaii, it can be found cooking in a Imu pit, a traditional Hawaiian underground oven.

Char Siu is becoming evermore popular around the world and as such, different cuts of meat are being prepared “Char Siu” style such as the ribs I’ve done here. In fact, chefs from around the globe and most notably those from around the Pacific Rim, from Australia to California, are using “Char Siu” style meats in their cuisine and creations. It seems the sky is the limit when it comes to meat, poultry and some seafood done “Char Siu” Style!

As I mentioned earlier, in China, whole pieces of Char Siu are often purchased from the Siu Mei and taken home to serve as a main dish with steamed white rice on the side. Feel free to accompany it with any Chinese vegetable such as the flowering Chinese cabbage seen above, in a stir-fry. I always serve my Char Siu with a hot sauce such as Sambal or Sriracha for that extra spicy kick.

Char Siu can be eaten pipping hot right from the Fornetto or at room temperature. When preparing Char Siu meats on the bone remember that they should be cooked through properly. Pork’s safe internal temperature was listed at 70C (roughly 160F) but has recently been lowered to a recommended internal temperature of 63C (roughly 145F) when cooked. Check the recommended guidelines in your country for more information and use a meat thermometer if unsure.

*Feel free to use your conventional oven, kamado or smoker instead of a Fornetto Oven!

Click here for my Char Siu recipe.

You’re in for a treat. Enjoy!

In last week’s post we explored one of China’s most renowned ways of preparing meat, Siu Mei, Char Siu style. What makes Char Siu so renowned, even if you haven’t heard of it before, is that chances are you will have seen it in a dish prepared in your favourite Chinese restaurant, will have eaten it without knowing it, or will have seen the tantalising lengths of pork freshly roasted and hanging in windows at Asian supermarkets (you can read the Char Siu blog in our blog posts). That being said, India has iconic foods as well, such as a huge range of delectable curries, delicious appetisers like samosas and of course, the infamous Tandoori Chicken which we will be exploring here along with Tandoori Naan bread.

Tandoori Chicken gets its name from the tandoor in which it’s cooked; an earthenware oven in the shape of a cylinder. Though traditionally made of clay they are now available in metal as well. The way a tandoor works is by burning wood or charcoal in the bottom of it. The temperatures inside of a lit tandoor reach exceptional levels of 480C (900F) or higher, making the cooking time extremely quick. The cooking process in a tandoor is interesting as there is no grill on which the meat sits. Different meats and vegetables are pierced onto long metal skewers and are lowered into the tandoor vertically. The cooking happens by a number of different processes; radiant heat from the burning embers in the bottom of the tandoor,  convection by the movement of the hot air generated inside the oven and by smoking created by the fats and juices burning as they hit the embers in the bottom. Breads, such as Naan, Roti and Paratha are cooked on the inner wall of the Tandoor. As the raw dough hits the extremely hot wall of the tandoor it sticks instantly and can be peeled away easily once the bread’s cooked through.

As the Fornetto can hit extremely high temperatures, it can mimic the way in which a Tandoor cooks with convection and indirect heat cooking. Chicken and other meats or vegetables can be placed directly on the racks to cook. A drip pan filled with water should be placed in the bottom of the oven at the beginning of cooking to keep the meat juicy and then removed about 15 minutes prior to it being fully cooked to allow it to brown. Those of you that have ever had Tandoori chicken will know that the meat is seldom very juicy as a tandoor’s extreme heat cooks and dries the meat at the same time. To avoid this when cooking at high temperatures, you have the option of using a water bath with the Fornetto which isn’t possible with many other types of outdoor ovens or grills. I suggest placing the water bath in the oven while it’s preheating, that way, when the meat is placed in the cooking chamber, the water is already steaming. Always remember your gloves and to avoid the steam when opening the door!

As I mentioned earlier, smoking happens to food inside a tandoor as well, not only from the wood or charcoal that is being burnt but by the natural fats and juices being burnt off the embers as they drip from the meat. As you can see in the images above and below, Tandoori chicken is always cooked without the skin. This not only aids with the marinade penetrating the flesh but reduces burning at the same time. For a very authentic flavour, I suggest reserving some of the skin for use during cooking. About 15 minutes into cooking, I place a couple of pieces of skin onto the hot coals in the combustion chamber and open the smoker slider. This will replicate the same smokey flavour imparted by the burning fats and juices inside a tandoor and is similar to the flavour rendered by a charcoal grill. If cooking meats other than chicken, reserve any fat or skin removed during preparation and follow the same technique as above. Go slowly when adding fat or skin as they will flare and increase the temperature inside the Fornetto.

Tandoori chicken gets its rich, full flavour from the marinade and the long marinating time it calls for. The marinade is a perfect blend of spicy, savoury and acidic flavours. Yogurt is mixed with Tandoori Masala spices, a blend including turmeric, cumin, cardamom, and garlic to name but a few and red chill powder for that authentic red colour. Tandoori Masala can be prepared from scratch or purchased already prepared. For a milder flavour, but to retain the red colour, red food colouring is an option.

Tandoori chicken can be served either hot or at room temperature for a picnic. Great accompaniments are basmati (or whole grain basmati as seen above), sweet onion salad, fresh lemon, coriander and Naan bread is a must as we’ll see next. Click here for the Tandoori Chicken and Naan bread recipes!

Tandoori Naan is a traditional leavened flat bread cooked on the inner clay wall of a tandoor. The dough is moderately sticky, similar to pizza dough and is easily removed from an earthenware surface such as clay or the Fornetto pizza stones once fully cooked. The Fornetto Classic Spatula is the ideal tool for Naan, smaller pizzas, buns and other breads. Be sure to lightly flour the spatula before laying the Naan on it so it can be easily cinched off and onto the pizza stone in the bottom of the oven.

The Naan are done when the tops start to bubble and turn brown and toasty. Fresh Naan is often buttered with clarified butter known as Ghee and served alongside other foods from the tandoor, or in this case, the Fornetto!

TIP: You may be wondering about cleaning the pizza stone in the bottom of the oven. I have to recommend against it unless absolutely necessary. The more the stone gets spotted and stained with grease or burnt residue the better it will perform. This is a natural process called seasoning. If you have a truly big mess, simply brush the stone lightly with a non-abrasive brush under running water and allow it to air dry. Never use soap under any circumstance!

You’re in for a treat. Enjoy!

When it comes to Jerk, Jamaicans can be proud and hold their heads up high. For such a small island nation, their Jamaican Jerk style of seasoning and cooking has taken root in all corners of the globe, not to mention their rightful place on supermarket shelves!

Everything you eat, no matter where you find yourself on Earth, starts off with fresh ingredients and a willingness to combine them. Jerk is renowned for its delectable spiciness and aromatic flavour, add a touch of smokiness to that from the Fornetto and you have yourself a winning combination.

Whether you prefer to marinate or to use a rub, Jerk has you covered as both work perfectly. Don’t get me wrong, a marinade and a rub will give you very different results both in flavour and colour. Having lived almost nine years of my youth in Jamaica, I can safely say that for me Jerk is a marinade however, as a recipe developer I’ve come up with a Jerk rub using many of the same ingredients that captures the essence of what I know to be Jerk.

Notice the difference in colour and texture of the marinade and dry-rub. The dry-rub shows a greater deal of red from the dried pepper powder whereas the signature blackness of the marinade on the right comes from the moistened black pepper and allspice, as well as the soya sauce I use where others may use molasses. What’s great about Jerk is that there is no “actual” recipe and that most families prepare it differently however, that’s not to say that one isn’t better than another! There are of course, base ingredients that Jerk can’t be without, otherwise it’s just not Jerk. I’ll list them off shortly along with other variants often used.

Be sure to apply a dry-rub only a short time (no more than a half an hour) before cooking as the salt can leach the natural juices out of the meat if applied to far in advance. When applied properly, a rub creates a great crust! A tip when using any dry-rub is that they are best suited to thin cuts of meats or fish that can be cooked quickly, similar to when using a Cajun blackening. A thin cut of meat or fish that’s prepared with a dry-rub will provide flavour in every bite, unlike a thick cut of meat or fish that will only have the flavour on the outside.

When it comes to marinating, marinate for long periods to impart a flavour deep inside the meat you’re cooking and depending on the cut, to tenderise it. I marinate Jerk chicken for a minimum of 12 hours and believe me the results are 100% worth the wait! Although optional, I prefer to remove the skin and score the meat before marinating it with Jerk as this will allow the flavours to be fully infused. Jerk is traditionally cooked over coal and gains a delicious smoky flavour as the drippings flare off the coals and flavour the meat on the way back up. This rings true for both a marinade and dry-rub. It’s always best to cook your meat or fish in the centre of the oven to ensure that they cook evenly.

The base ingredients for Jamaican “Rice and Peas” where the peas are in fact red kidney beans.

The mix of rice, beans, thyme and coconut milk are not only delicious and reminiscent of the beautiful island but really helps to tame the spicy heat that Jerk delivers.

Cooked Jerk should be quite dark in colour, not from being burnt but rather from a combination of the cooking and the dark marinade itself. That’s the sign of good Jerk. Serve it up sprinkled with freshly chopped scallions and a drizzling of lime.

The rubbed Jerk chicken seen here is always somewhat lighter in colour than the marinated Jerk however, it lacks anything but flavour. I like to serve it with extra finely chopped chilies to really spice it up and to make up for the heat lost by using dry chili rather than fresh in the rub. That’s optional though, of course!

In this blog I’m giving you a list of the ingredients that must be used and that are virtually always present in the very best Jerk recipes. I will also give you other ingredients that are sometimes used and in either case the quantities will not be listed, that part’s up to you. Experiment to get an “inspired” recipe that follows the time tested method of the Jamaicans.

YOUR SHOPPING LIST OF INGREDIENTS

If you are making a marinade, all of the ingredients in the mandatory list below are required. If you are making a dry-rub, be sure to use only dry powdered ingredients from the mandatory list below, no oil, soya sauce or fresh ingredients. 

Mandatory ingredients:

• Scotch Bonnet / Habanero peppers (these are synonyms for the ripply peppers seen in the first picture on the blog) (Hot pepper powder for a dry-rub)
• Allspice / pimento / Jamaican pepper or Myrtle pepper (all synonyms)
• Scallions / green onions (or onion powder for a dry-rub)
• Garlic (or garlic powder for a dry-rub)
• Ginger (or ginger powder for a dry-rub)
• Fresh thyme (or dry thyme for a dry-rub)
• Cinnamon
• Nutmeg
• Black pepper
• Oil
• Soya sauce

Optional ingredients (follow the same rule as above for a dry-rub):

• Cloves
• White or malt Vinegar
• Orange juice
• Sugar
• Tamarind
• Rum
• Paprika
• Lime
• And anything else that may inspire you

Duck was once reserved for special occasions and holidays but it’s becoming more and more popular and that’s not surprising considering how versatile and delicious it is. The trick with duck is cooking it and seasoning it properly which is quite easy to do provided you know how!

Peking Duck is a dish that originated in Beijing, China and variations of roast duck have been served since the Imperial era. In fact, variations of roast duck have been prepared and cooked in China since the reigns of the Northern and Southern Dynasties and can be dated at least as far back as 1330 in the book “Complete Recipes for Dishes and Beverages” written by the Hu Sihui, the inspector of the imperial kitchen of the time. The Peking Duck of today resembles the one that was refined to a true dish during the Ming Dynasty and by that time it was a standard on the tables of the imperial court. The dish is so renowned in fact and has been so popular in China since it’s commercialisation in the restaurant Bianyifang in 1416 that it has actually inspired the creation of different types of ovens specifically for cooking them and has altered kitchens all over the country.

Peking duck is traditionally served with sliced green onions, cucumber, sweet bean sauce and thin Chinese pancakes, though I like mine served with Hoisin sauce, fresh oranges, sesame seeds and spicy orange marmalade. Peking duck also inspires chefs all around the world who add their own flare to the dish. Such as I’ve done here! The possibilities are endless!

The first step is to prepare the duck and to season it. Duck is often sold whole with the head, wingtips, flippers, tail and entrails still intact. If buying it from a butcher, you can ask to have all of these removed. Proceed by washing the duck thoroughly under cold water, inside and out, and pat dry. Season the entire duck, inside and out, and place it in the fridge for at least 24 hours prior to cooking it as this will ensure that the skin is flavourful once roasted.

That was the easiest part! The second step is a bit more tricky but absolutely imperative; the steaming process. If you already have a Fornetto you’ll know that there are two racks in the cooking chamber. Remove one of the racks from the oven and place it over a large roasting pan on your household stove and fill the pan with water. Place the seasoned duck on the rack and cover the whole thing with foil. Bring the water to a roaring boil and allow the duck to steam for 1 hour. You may have to add more water while steaming it. The steaming process is very important as duck has a thick layer of fat under the skin. By steaming it, most of the fat is rendered from the skin and it’s by doing this that you’ll end up with the highly prized crispy and flavourful skin one hopes for with roast duck.

One of the most traditional ways of roasting Peking Duck is by hanging it in a Chinese “hung” oven. The purpose of the hung oven is to be able to cook large quantities of ducks at a time however, I like hang-roasting foods so the entire roast cooks evenly, without lines, can be basted all over and doesn’t stew in the juices but rather the fat and excess juices drip away from the meat and can be discarded or turned into a gravy once done. Though the Fornetto’s cooking chamber isn’t quite tall enough to hang a whole bird vertically, I place the remaining rack in the highest position in the cooking chamber and using two sizes of steel hooks, I hook the smallest two through the front and the longer ones though the tail-end. This will place the duck on a diagonal allowing the fats and juices not to accumulate in the cavity.

Don’t forget to place a drip pan in the bottom of the cooking chamber or you will end up with a big mess. I like to line the drip pan with parchment paper which makes for very easy clean-up. Don’t forget to wear protective gloves when operating the Fornetto, including opening and closing the doors as well as handling anything directly from the oven.

When the duck is ready, serve it whole and carve it at the table as you would a chicken or turkey. Do not cover the duck after removing it from the oven or the skin will lose its crispiness and become soggy!

You can accompany the duck with your choice of sauces such as the traditional ones I named above or the way I like to serve it. (Seen in the image from top right going clockwise; fresh slices of orange, toasted sesame seeds, spicy Chinese mustard, spicy chilli and orange marmalade, spring onions, Hoisin sauce and in the centre a gravy made from the drippings in the pan).

Serve the duck thinly sliced using a very sharp knife taking care not to tear the skin away from the meat.

Check out the recipe for serving ideas by clicking here!

You’re in for a treat. Enjoy!

There are numerous things that make me think of home and of my youth when I think of food and recall all the great smells coming from the kitchen. I remember playing outdoors all year long as a youngster. When the sun was out we’d be at the side of a pool, when it was raining we’d trek through the forest, when winter came and we were off to Jamaica to visit with my British grandparents on my mother’s side, they wouldn’t see hide nor hair of us until it was time to come in and eat. It was the same back at home when we visited with my dad’s side, the Italian side.

My fondest memories aren’t necessarily those of the time spent outdoors building forts and such but rather the memory of being called back in to the house to eat. I was very fortunate growing up, I have to say, as both sides of my family can cook and though the cuisines are completely different, I was spoiled by taste and smell!

There is truly nothing better than walking into a home and being hit with a delicious mouth watering smell. That smell may be from the subtle baking of bread to the raging aromas of a delicious curry. I eat with my nose first and that’s followed by my eyes. My taste buds play the largest role of course, but if it doesn’t smell or look great I can assure you that my mouth becomes wary! Being half British and half Italian I was really lucky to have been brought up in a household with many different taste sensations, and the topper was the fact that my British grandparents lived in Jamaica which introduced us to a wealth of amazing flavours as well. All that being said though, I’m concentrating on a favourite my grandmother used to make and seeing that Jamaica isn’t exactly cold at any time of the year, chicken pot pie for me isn’t a cold weather food, but rather a dish best served whenever you long for hearty food and that homey feeling!

The recipe is easy and seeing as that we have already been over my standard béchamel recipe (click on it if you haven’t seen it!), all we need to do is refer back to that recipe, fry up some chicken, sauté some onions, chop up some vegetables and we’re on our way to a great chicken pot pie baked in the Fornetto.

I get lots of questions about making different kinds of pastry and to be honest with you, even if I can do it and understand the virtue behind making everything yourself, pastry is a time-consuming challenge. I’m not a pastry chef yet the pastry I make with the knowledge I have compares to any good quality store-bought puff-pastry, so I skip that task. Pastry making has a lot to do with being exact, like chemistry. In my experience, puff-pastry is virtually the same everywhere whereas bread is completely different from baker to baker. Dough is a very different thing and I never compromise on dough when it comes to homemade versus store-bought. There are no bargaining chips on the table when it comes to dough. Puff-pastry on the other hand, is something that many brands succeed at making very well. Dough however, be it for bread, pizza or the like leaves lots of possibility and I make my dough to my own taste. To be a little contradictory, there is one type of pastry that I do make and that’s my mother’s. We will see that soon when we look at pies made using a cold-water pastry!

A really important aspect to baking a pie is the dish. Too shallow and you’ll end up with a tart, too deep and you’ll end up with your filling being undercooked and the pastry being overdone! The Fornetto pie dish is an ideal depth for a pie of any sort and I say this as a chef. The lip of the dish is also great because of it’s width and the small bumps of the design aren’t only an attractive design feature but based on my experience using the dish, they actually stop your pastry from shrinking back in on itself while it’s cooking. Click here for more info about the pie dish and to check out those bumps I just mentioned!

This chicken pot pie is really simple to prepare and yet so amazingly tasty. All you need are peas, broccoli, carrots, onions, béchamel sauce and the chicken, of course! Side it with a great lager and you’re good to go! Click here for the recipe!

What’s great about a chicken pot pie is that it’s a feel-good homey meal that satisfies even the hungriest of appetites. By all means, if you have chicken or turkey left over from the night before, don’t waste them on sandwiches. They work just as well in a pot pie!

You’re in for a treat. Enjoy!

Entertaining, no matter how involved or for which occasion it may be, need not be complicated and the recipes in this blog are easy to prepare and loaded with flavour. The star in this post is puff-pastry, the very same that we discovered while making chicken pot pie and it makes life simple because it can be purchased pre-made and loaded with virtually any fillings. What’s important to remember when working with puff-pastry is to allow it to come to room temperature before manipulating it. It’s also important to remember that a beaten egg, brushed over the outside of the puff-pastry before baking it will ensure a shiny, crisp and golden-brown crust.

First up on the list of easy things to make are shrimp and smoked salmon vol-au-vents. It’s important that when baking in the your Fornetto, that you control your heat, around 190C (375F). This will ensure that your pastry cooks and rises properly without burning. The same applies whether you are cooking in a Fornetto Oven, kamado, smoker, or conventional oven!

The top rack of the oven here is holding one of the Fornetto pizza stones. What’s great about pizza stones for baking anything, not only pizzas but any kind of bread or pastry, is that they are a porous surface that allows for the bottom of the baked good to crisp up. If the pastry you are using is a greasy type of pastry, I suggest baking on a piece of parchment paper, which itself is porous as well and does not affect the baking at all. Avoid using foil or wax paper however, as this will create a barrier that will lock in moisture and create a wet and soggy pastry or bread. (Click here to see our current list of accessories to find out more about pizza stones).

Puff pastry’s ancestry is often linked back to somewhere in the 17th century and is at times attributed to Claude Lorraine, a famous French Baroque painter. He’s been attributed with making the buttery layered dough, similar to that of a croissant when baked, for his sick father. History does suggest however, that the dough is much more similar to the Middle Eastern phyllo dough, a similar, crispier, layered pastry using olive oil, that is famous for Baklava and Greek Spanikopita. Documentation of phyllo is found dating as far back as the Muslim occupation of Spain and it’s far more likely to have been converted from the original thin layers of pastry laced with olive to a laminated pastry spread with butter. This change either took place in Germany or Italy, centuries ago.

When using puff-pastry, it’s very important not to overwork the dough or pierce it as this will stop the flaking process during baking. The way in which puff pastry puffs and flakes is by steam inside the dough pushing its way outwards, forcing each thin layer to separate from the next and to puff-up.

Next up is a classic, the sausage roll. Though these are classic they leave plenty of room for personal inspiration. You can buy sausages, of course, but you can also make your own sausage meat using your favourite ground meat or poultry, herbs and spices. Try turkey or chicken breast for a more lean take on the classic. As the meat looses its juices while the rolls cook, I suggest the use of parchment paper once again to ensure that the paper absorbs most of the liquids and allows the bottoms to crisp-up.

Serve all of the appetizers seen here with fresh fruit and a good wine. They all make for a nice starter to a meal or can be served at a casual social gathering. Click the links below for the recipes.

Try serving the sausage rolls with your own homemade spicy tomato chutney or click here for my recipe.

I did two bries covered in pastry for this shoot, one plain and one with wild-cherry compote. Use any type of jam, jelly, or compote of your choice and serve it with the same fresh fruit as the compote, jam or jelly you used. Click here for the recipe!

Finally click here for the recipe for shimp and smoked salmon vol-au-vonts!

You’re in for a treat. Enjoy!

Minced meat (not to be confused with sweet “mincemeat” which we will review nearer to Christmas) is any meat that has been minced or ground with the use of a manual or electric grinder. Available in many different qualities depending on your taste, from ground inexpensive cuts to filet mignon, and in many different grades depending on the amount of fat ground into it.

The less fat the leaner the ground meat is, logically speaking. Mincing meat is not only reserved for what we are used to seeing at the grocery store either. In fact, basically all types of meat can be ground, not just beef and pork. Chicken, turkey, lamb, veal and fish are all options that are available at most butchers or fish mongers.

An important factor to consider when buying ground meat of any kind is the amount of fat content. Why this is important is because during the cooking process the fat melts and the original size of what you’re cooking can shrink considerably. This is a bit of a catch twenty-two however, as the leaner the meat is the drier it is once it cooks through.

Below is a list of different grades of minced beef that are available on the market. The percentage indicates the amount of lean meat. Other types of meat such as poultry are relatively standard and lack the same options that beef provides. Special grinds can always be prepared by a butcher however.

1. Ground Beef (the most common): 73-77%
2. Ground Chuck: 78–84%
3. Ground Round: 85–89%
4. Ground Sirloin: 90–95%

It is important to cook any minced meat purchased at the grocery store properly and to keep it refrigerated until it’s needed to avoid bacteria. I highly recommend that if you are using any ground meat that will be served raw such as Steak Tartar or if you prefer your burger on the rare side, that you purchase your meat directly at the butcher the day you need it and have it ground by them. (Excluding poultry or pork which should always be fully cooked!)

Now that we’ve settled the basics for minced meat with regards to types, fat content and safety, let’s take a look at what to do with it!

Minced meats of all sorts are used all over the world for so many different things. Sausages are stuffed using minced meat, meat balls and meat sauce are immensely popular as are shepherd/cottage pie, meatloaf, chili, kabobs, stuffed vegetables, and the list goes on and on and on! In this series of blogs that revolve around minced meats of all different kinds, we will be exploring numerous dishes that use minced meat and that can be prepared in the Fornetto oven, BBQ, smoker or kamado.

In the above image are some of the ingredients you’ll need to prepare the century-old dish created by Dr. Salisbury; the Salisbury Steak, similar to the hamburger steak. Mine varies greatly to his as I stuff mine with a mix of caramelised onions, mushrooms, and bacon and serve them Stroganoff-style with brown gravy and mashed potatoes on the side.

Note that I will be using a burger-press here and if you don’t already have one, I suggest investing in one. Not only do they ensure that all the patties you’ll be making are even and compact (very important here) but they make life so simple. Don’t fret if you don’t have one however, this can all be done by hand as well.

Begin by caramelising your onion first as they take the longest. Be sure to be patient when it comes to caramelised onions! When they are done properly, over very low heat for a long period of time, roughly 45 minutes or longer, they should be caramel in colour and should be sweet to the taste. Do not rush them as they will burn and burnt onions are bitter and unpalatable. Sautée the mushrooms and bacon as well, allowing them to brown but not burn. The top row in the above picture are what you should be aiming for when preparing the stuffing.

Once the onions are caramelised and the bacon and mushrooms are sautéed, chop the mushrooms and bacon finely and mix them together with the onion to make the filling.

Now, let’s take a look at how to use a burger press.

Each of these Salisbury steaks will require two patties. Most burger presses are similar in size and will give you a patty that’s about 340gr (12 oz. or 3/4 pounds). For these stuffed Salisbury steaks you’ll want to use ground beef that is higher in fat content, such as ground beef or ground chuck. By doing so, the meat will shrink during cooking and will leave you with portions that one person can eat or that can be easily split in two to share. If you use a beef that is lower in fat content, it will shrink less and you’ll most likely end up with about 700gr (25 oz or 1.5 pounds) of stuffed meat which would be considered more than a single portion. The reason that these need to be made so large to begin with is because of the stuffing which we will see further down. Begin by lining the burger press with plastic wrap and weigh out balls of 340gr (12 oz.) that you’ll place in the centre of the press.

Place plastic wrap over the top of the patties and using your fingers, work the meat towards the walls of the press. You may be wondering why the use of plastic wrap (cling film) but you will see why as we move on.

Using the top of the press, push down as firmly as you can without the meat escaping through the sides. This will ensure that the meat is perfectly compacted. It’s important that the meat is compact and free from any holes to ensure that the filling doesn’t fall out while it’s cooking and that the patties don’t split.

Once pressed, and this is where the plastic wrap comes in handy, simply lift them out of the press, no fuss no mess!

Place the stuffing in the middle of one of the patties leaving enough room around the sides to be able to seal it once the other patty is placed on top.

Place the second patty on top of the one with the mound of stuffing.

Using your fingers, carefully crimp the meat from the two patties together to seal them.

This is what you should end up with when the patties have been sealed together around the stuffing.

Bake the stuffed Salisbury steaks in a preheated 190C (375F) Fornetto for about an hour or until the size has reduced and the fat is rendered from the minced meat. If unsure that the meat is cooked properly, use a meat thermometer. The internal temperature should read 75C (170F), which should take about an hour to an hour and fifteen minutes. This dish should be cooked until the meat is well done, similar to that of a meatloaf and because it’s served with a Stroganoff sauce, it is quite alright if the meat is well done.

Bake your potatoes at the same time and during the last 30 minutes bake your carrots or any vegetable of your choice in a covered dish.

In this image, I’m using the Fornetto baking dish, pie dish and garlic roaster. Naturally, all the Fornetto ceramics can be used for many more things than their names suggest, as you can see here. Click here to find out more about our ceramics.

These are Parisian style potatoes that can be purchased in most supermarkets. If you can’t find them however, simply skin new potatoes and boil them until just tender. Remove them from the boiling water, allow to cool completely and then season them with extra virgin olive oil, salt, pepper and paprika. Place them in an oven-safe dish and bake until golden and crispy.

Serve the stuffed Salisbury steaks with a Stroganoff sauce, potatoes (or egg noodles if you prefer), vegetables of your choice and sweet or brined pickles, a traditional accompaniment to Stroganoff. Click here for the recipe!

You’re in for a treat. Enjoy!

Pizzas have many different variations all over the world and in fact, just because the Italian version is the most common on an international scale, this doesn’t mean that others are less flavourful or delicious and this is why we’ll be looking at the Alsatian Flammekueche. Known in German as the “Flammkuchen” (a subtly different spelling and pronunciation from Alsatian), in French as the “Tarte Flambée” and in English translates to “Flame Cake” or “Flambéed Pie”, the Flammekueche has its origins implanted deep in Alsatian culture.

Alsace is a province in France that shares its border with Germany and Switzerland. Traditionally speaking, Alsace has it’s own language and culture that resembles that found in other countries that speak Allemanic-Geman variants either throughout the entire German-speaking parts of a country such as in Switzerland and Liechtenstein or in certain more concentrated regions of Germany, Austria, Italy, France, and the German Colonia Tovar of Venezuela. Certain Amish groups in the U.S.A. still speak Allemanic-German today.

The French province of Alsace is rich in culinary history that leans far more towards the German end of the spectrum than the French. It is a large wine producing region, predominantly whites, namely world-renowned Riesling and Gewürztraminer and is also Frances most important producer of beer. Kronenbourg and Karlsbräu are available on the international market and are both examples of well-known Alsatian beers.

One of the most notable factors that make a Flammekueche a Flammekueche is the use of crème fraiche (similar to sour cream though less sour and higher in fat content), fromage blanc (similar to quark though resembling the texture of cream cheese with less fat content) and smoked bacon, better known as lardons in Alsace. Alsatian cuisine is marked by the use of pork in various forms and it’s therefore not surprising that the most traditional form of the Flammekueche includes smoked bacon.

Other ingredients included on the list are the simple bread dough which forms the base, finely sliced onions, a pinch of nutmeg or caraway seeds, salt and a generous grinding of fresh pepper. Variations are huge, just as they are among the Italian counterpart and vary as greatly as the families that make them! Other toppings include the addition of grated cheeses such as gruyère, munster and even the addition of fresh mushrooms. For this post I’ve recreated the original with the onions and bacon and a second version of my own with smoked salmon and fresh-water shrimp.

The Flammekueche was typically a dish made at home. It didn’t really even hit the urban scene until pizza’s popularity took off in the during the mid-1900’s which caused the proliferation of many pizza places throughout the world. In fact, the flambéed treat was never flambéed at all. The Flammekueche was always baked in a wood-fired oven, just like pizza however, instead of being considered a main-dish, it was used to test the oven temperature before baking more elaborate dishes or bread and eaten as a light snack. When the Flammekueche would bake fully in a couple of minutes, the edges would char lightly and this would indicate that the oven was at temperature. Try doing the same when baking your own bread in the Fornetto!

Therefore, I probably don’t have to mention this but I will nonetheless. You’ll want to have you Fornetto at maximum* temperature when baking Flammekueche, in the same way that you would pizza, in order to cook them in 1-2 minutes. Traditionally, they are rectangular and very thin (0.5 cm or about 0.2″) though feel free to make them round or thicker if you prefer. I use parchment paper because it makes the very thin dough easier to manipulate and turn inside the cooking chamber with the help of the bamboo pizza peel. Click here to view the pizza peel and remember never to exceed the maximum recommended temperature in the Fornetto of *350C (662F).

When the Flammekueche is done, remove it from the oven and allow it to cool slightly before cutting.

The edges of the dough should be slightly singed as should the tips of the bacon and onions. Enjoy it with a frosty mug of your favourite brew or try an Alsatian beer as something new.

As I mentioned earlier, I’m including a variation of my own which is the same as the Gratinéed (melted Gruyère) version I prepared above. This one has smoked salmon, fresh-water shrimp and instead of using nutmeg, I substitute it with finely chopped dill. Fell free, as you would with pizza, to use whatever ingredients you like. However, bear in mind that a traditional Flammekueche is meant to be thin so don’t overdo the toppings or you’ll end up with a soggy dough.

Bake it in exactly the same way as the traditional one, until the edges start to singe and the surface browns slightly. What’s good about doing a couple of variations of a Flammekueche or pizza is that, everyone can pick their preference. You can also invite your guests to bring their own toppings. Simply prepare the dough ahead of time, heat up your Fornetto and allow your guests to top and bake their own.

Enjoy the smoked-salmon variation with a sprinkling of fresh lemon and an Alsatian Riesling (dry/semi-dry) or Gewürztraminer (sweet) depending on your preference. Click here for both the bacon Flammekueche recipe and smoked salmon alternative!

You’re in for a treat. Enjoy!

This blog takes us to a gem of a city in the Adriatic, Dubrovnik, where I was this past July. I’m going to draw a picture during this blog that I hope will leave you yearning for our next post where I will show you how to prepare a traditional Croatian Peka that’s been prepared in the same way for centuries, where we’ll be using the Fornetto bread cloche. I won’t give too much away just yet, but continue reading and you’ll have a very good idea about where our next blog will take us. Enjoy!

There are places on Earth that are well worth taking the time to travel to and Dubrovnik is one of those places indeed. This beautiful city, nestled on the coast of the turquoise Adriatic Sea is built on the side of a mountain which gives you spectacular panoramic views from almost everywhere. Once a tiny republic of it’s own it is now a UNESCO world heritage site in Dalmatia, Croatia (Republika Hrvatska) which once formed part of the former Yugoslavia.

One of the best preserved medieval walled cities in the world, Dubrovnik is absolutely abundant with culture, fantastic architecture and culinary delights to please even the most finicky of palates. It is a small city with only about 42,500 inhabitants yet is one of the most prominent tourist destinations in the Mediterranean. A fun fact about Croatia is that the modern day necktie worn today, came from the “cravat” worn by Croatian soldiers in the 17th century.

The city of Dubrovnik has always been a place that’s been under scrutiny from outside forces and since it’s existence has gone through many transformations and attacks. Thanks to it’s immense wall of roughly 2 kilometres (1.24 miles) long that surrounds the city, it has always been able to come out victorious, including the most recent attacks in the 90’s after Yugoslavia split into several different countries including Croatia. After the shell attacks ended the city rebuilt following UNESCO’s guidelines as a world heritage site, staying true to the ways of yesteryear and the city is truly breathtaking!

Dubrovnik and the Dalmatian region isn’t beachy, it’s rocky and cliffy much like many other parts of the Mediterranean where the mountains flow into the sea.

Bougainvillaea grows abundantly and spreads like wildfire throughout Dubrovnik, clinging to the sides of buildings and growing over arbours and fences sharing space the ivy. Vibrant splashes of purple, mauve, pink and green are everywhere and it seems impossible to be unhappy. Not to mention the sun and pure blue skies!

From atop the wall, which is completely walkable from one end to the other, the roofs of Dubrovnik are interspersed with old and new from the rebuild. The island off in the distance is Lokrum, a national park that I had the opportunity to visit. Surreal is one way to put it when the peacocks that were imported ages ago flourish and eat out of your hand.

The inside of the city is absolutely astonishing. Medieval architecture at its best. The stone streets are so old and heavily walked on that they are shiny enough to reflect the passers-by. That being said however, it never feels crowded!

Though regional Dalmatian cuisine itself was heavily influenced by Italian and other Mediterranean cuisines featuring lots of seafood, cooked vegetables and pasta, national Croatian cuisine on a whole is far more broad, adopting dishes and cooking techniques from neighbouring Hungary, Austria, Slovenia, Bosnia Herzegovina, Serbia and Montenegro and was heavily influenced by Turkish cuisine during its Vassal state under the Ottoman Empire. Croatia in fact is listed by UNESCO as one of the 7 countries where the Mediterranean diet is an intangible cultural heritage.

The farmer’s market is in a small square and is an actual FARMERS market, where local farmers come to sell their wares.

The produce throughout the Mediterranean is fresh beyond anything I’ve ever seen. The flavour of a tomato or pepper that was picked under the sun that morning can’t be beat!

The chard, beans and the cucumbers are unlike anything you can buy at the grocery store!

Now, I mentioned the traditional Croatian Peka earlier and what it is is a large, round cast-iron dish with a matching dome in which a variety of meats and vegetables are cooked on the floor of a wood-burning oven. I tried my utmost to buy one but it’s virtually impossible. Not only do they weigh about 20 kilograms (44 pounds), but you can’t find them in stores either. They are traditional and mostly made by artisans who sell them during summer fairs. So we will be recreating a traditional Peka dish in the next blog in the bread cloche, which is very similar in size and shape.

As I mentioned, Dalmatian cooking has been influenced by many different cultures and the aspect of the smoked meats and cheeses appealed to me the most. Bacon, ham hock, loin, meatloaf and local cheese, all smoked. Sensational!

Croatians are also great producers of cured and smokes sausages. We will making cured and smoked sausages from scratch shortly in an upcoming blog as well.

What I liked a lot about the cooking in Crotia is their non-shyness when it comes to the use of herbs and spices. They infuse salt with everything, from rosemary to turmeric and thyme to lavender, the latter of which I have to say is absolutely amazing on lamb! They’re also proficient wine and olive oil makers and even make salami out of figs like the one in the image. Amazing with wine and cheese.

Like most countries in Eastern Europe, Croatia has a very very vast assortment of brine-cured and pickled accoutrements. Inspired from as far north as Russia to as far south as Turkey you can bet your bottom dollar that they all go great with smoked meats and Peka!

I look forward to showing you how to prepare and serve a traditional Croatian Peka in next week’s post.

You’re in for a treat. Enjoy!

When one thinks of Spain, images of Flamenco dancers, castanets, toreadors and running bulls may come to mind. For foodies however, the images are probably far more geared toward rich and full-bodied wines, a cornucopia of tapas and of course, Spain’s most renowned dish, Paella.

Paella is a rice and seafood dish from Spain’s Valencia province on the Mediterranean coast. It’s considered by food historians to be a perfect example of the union of Roman culture that brought with it the tools needed to make Paella and the North-African culture that for centuries has been considered to be the most influential contributor to Spain’s early food supply.

Outside of Spain, it is thought to be the national Spanish dish however, because Spain is made up of so many different and distinct cultures that settled in various regions, inside Spanish borders it is considered to actually be the regional dish of Valencia.

There is the traditional Paella Valenciana which consists of rice, white meat like rabbit or chicken, snails (escargots), beans, and at times artichoke hearts and chicken livers.

Saffron is the trademark spice that’s used in all Paellas and it’s from the saffron that Paella takes on its vibrant yellow colour.

Paella de Marisco (Seafood Paella) is prepared in exactly the same manner as the Paella Valenciana but replaces all meat with crustaceans and other seafood and is most often prepared without the addition of vegetables.

These are two types of Paella that follow a more rigid preparation leaving little room for creative licence. My personal favourite, Paella Mixta (Mixed Paella) leaves lots of room for creativity and you can virtually add anything you like to it.

In this post, I’m going to show you how to prepare a Paella Mixta starting off in the traditional manner which is on a stovetop, outdoor burner, fire or grill and then finishing up non-traditionally in the Fornetto. I’ll also show you a “meat-lovers” type of Paella prepared in a one-step cooking style and done entirely in the Fornetto.

As I mention in almost all of our posts and without wanting to sound repetitious, use the freshest ingredients you can buy you can buy! When making a Paella with seafood, try to buy fresh but if you need to, you can always use frozen. Be sure to defrost anything properly in the refrigerator. Never leave anything sitting out on the countertop to defrost.

If making a meat-based Mixed Paella, try using typically Spanish ingredients such as Chorizo, and a dry-cured Spanish ham such as Jamón (ham) Ibérico.

As I mentioned earlier, I’ve prepared two Paellas for this post using a two-step method for cooking one and a completely non-traditional method for the other. Now to explain why. In the above image, I used a stainless steel Paella (in Valencian) or Paellera in most other Spanish speaking regions and countries. It’s the traditional dish used for making Paella and is wide and relatively shallow. Normally, Paella is completely cooked over an open flame, either indoors or out. In the above Paella Mixta de Marisco (Mixed Seafood Paella) I began on the stove and finished it off in the Fornetto.

In the above, our Meat-Lovers’ Paella, everything is prepared in the ceramic Fornetto roasting dish though there’s a method that I will show you in the following video and in the recipes in order for your rice to cook properly so that you end up with a Paella that is dry enough for the grains of rice to separate yet that’s still juicy and flavourful. The trick with Paella is to get your measurements right or you can end up with under-done rice or a mushy and cluggy mess. (It’s very important to note that ceramic dishes such as Fornetto’s line of ceramics should never de used over an open flame or in contact with any direct heat sources such as those from a gas range or electric, induction or halogen stovetop). Watch the video below to see how I’ve put both Paellas together.

For the Seafood Paella, all you need is a bit of freshly chopped parsley and a generous sprinkling of fresh lemon and dinner is served! Seafood Paella is always served with the seafood still in their shells which makes eating it a bit messy.

Follow my seafood prepping demonstration in the video to make Paella easier to eat for both you and your guests. Click here to get the recipe!

Juicy and bursting with flavour, the Meat-Lovers’ Paella delivers what a traditional Paella offers in terms of a delicious single dish meal and is a great alternative for guests that prefer meat over seafood or that may be allergic to shellfish. For a vegetarian alternative, try loading up on vegetables and replace the chicken or fish stock with vegetable broth! Click here to get the recipe!

You’re in for treat. Enjoy!

It’s wonderful having a Fornetto and truth be told, you’ll want to serve delicious things to accompany the masterpieces you’ll cook in it. That’s where this series of posts come in!

I like creating posts that bear the same title that allow me to build up a certain repertoire within a series. So I’m creating multiple blog posts with one title for any subject that can’t be summed up in one post. That’s why this is the first entry under the title of “Salad Compilations”.

Before moving abroad a number of years ago, I owned a small bistro in Montreal, Canada and each of the salads in this post were on the menu. The first is a Tuscan Panzanella (or Panmolle) that I fell in love with at a small Italian restaurant in Florence, I’ll explain it below. The next is inspired by a fantastic florist I know who would bring this salad to work religiously and if I happened to be at the florist at lunchtime, she’d share (she really had no choice though!). There surely are many variants of both of these salads but these are mine. The great thing about salads is that they’re versatile and allow for creativity and change. The last is my great grandmother’s recipe, with nothing changed by me! Why mess with the best? Though it should be kept a family secret I feel that I’d be keeping something delicious from you all!

The importance of a good quality extra virgin olive oil is paramount to all of these salads as the dressings are very light and in one case, the only extra liquid added to the salad is olive oil. So, make sure you have a good quality one. How I dress the Panzanella salad with oil and vinegar is very Mediterranean; by eye. Start off sparingly at first, taste and add more if need be. You can always easily add more oil, vinegar or salt however, removing them from the salad once you’ve added them is virtually impossible. See below for all of the ingredients.

Panzanella is a salad that’s made during the summer in Italy’s Tuscan region. Using day-old bread that has had a chance to go stale (which I might add is not a bad thing when you know what to do with it) this salad is rich in flavour and freshness. The best part is that the bread slowly absorbs all the juices given off by the tomatoes as you’re eating it without going all soggy and mushy like fresh bread would. It’s a treat of a salad full of fresh basil, olives, green onions (scallions), sweet onions, sweet peppers, extra virgin olive oil and red wine vinegar. For this salad, serve any ratio of the ingredients you like (making sure there are lots of tomatoes) mixed in a bowl and dress it to taste using the extra virgin olive oil, a red-wine or sherry vinegar, sea salt and a generous grinding of fresh black pepper. Toss the salad well and you’ll see that the tomatoes will start releasing their juices and will coat the bread along with the olive oil and vinegar.

The next on our list comes from a florist friend of mine back in Montreal; Ginette. This salad is hearty yet refreshing and is ideally served paired with fish or poultry cooked in the Fornetto for a light dinner.

This recipe requires a tiny bit more work as the dressing should be made ahead of time and allowed to sit but it’s as simple as pie! Slice one clove of garlic into thin rounds and place it in a clean empty jar with a screw lid. Make sure the jar is big enough to accommodate 375 ml (one and a half-cups of liquid). Start off by adding 125 ml (a half-cup) of white vinegar or red wine vinegar and one teaspoon of salt and mix to dissolve. Allow this to sit for about 1 hour to allow the garlic to infuse. Once that’s done, add 250 ml (one cup) of extra virgin olive oil to the mix, close the jar tightly and shake vigorously. If you wish, you can also add in a teaspoon of dijon mustard to kick things up a notch.

It’s important when using avocados to cut them close to the time that you’ll need them because if they are subjected to the air without an acid on them (like vinegar, lemon or lime for example) they will oxidise and turn black quickly. Slice hearts of palm into rings, artichoke hearts into wedges and cube the avocado. You’ll want equal parts of all three. Add an ample amount of fresh basil and a couple of pinches of dried oregano and toss gently to mix. Dress lightly with the vinaigrette and serve on top of a bed of greens with a generous grinding of red peppercorns. Serve with extra dressing on the side and refrigerate any that’s left-over.

This next salad takes us deep into the heart of Calabria in the south of Italy. Whether this salad is actually known outside of my great grandmother’s village of Ardore beats me however, it should be! I can still remember her making it when I was a kid. She always made it with fresh garden tomatoes that were still warm from the sun. This delicious and farm-simple salad still takes me back to my childhood and is an irrefutable family favorite.

This salad requires that you know how to boil potatoes to the fine-line point between under and overdone. They need to be firm enough that they don’t turn to mush when you toss them yet soft enough that they don’t crunch when you bite into them. You should be trying them constantly while they’re cooking (they’re delicious when they’re hot with a bit off butter and black pepper on them!). Make sure that they have the right consistency and when they’re ready they should be run under cold water immediately to stop any further cooking. Use any variety of new potatoes that you like. A tip for boiling new potatoes without having them burst open has to do with the amount of salt in the water. It’s a ridiculous amount but don’t worry, potatoes cooked with their skins on absorb very little salt. Use about 135gr (half-cup of salt) for every two litres of water.

When the potatoes are cooked, cut them into bite sized chunks, halving them is normally sufficient. Chop sweet onion into pieces and separate them into individual laminates. Cut the tomatoes into the same size as the potatoes. When done, there should be equal portions of potato and tomato. Tear a few fresh basil leaves into small pieces and add it into the mixture. When using fresh basil it’s important to tear it and not to cut it. This will avoid it turning black and will release even more flavour. Pour over a generous amount of extra virgin olive oil, a good amount of sea salt (don’t worry about it being too salty, the extra salt helps to flavour the potatoes as they will have absorbed very little salt during their cooking), and freshly cracked black pepper.

You’re in for a treat. Enjoy!

Roast beef is one of those dishes that’s virtually impossible to cook to perfection but not because of the degree of difficulty! In fact, roast beef is quite easy to cook. What’s difficult to satisfy are individual tastes because some people like it very rare and some like it very well-done, making it hard to cook a roast beef to suit everyone’s personal preferences. I find however, that if you cook it to a medium-rare centre temperature of 60-63C (140-145F) it will continue to cook after it’s been removed from the oven to a perfect medium which is cooked well on the outside and perfectly pink and very juicy on the inside; between “À point” and “Cuit” which everyone can enjoy.

In order to prepare your idea of perfect roast beef in your Fornetto cooking product, here’s a guide to internal temperatures according to doneness. Always bear in mind that when the roast is removed from the oven it will continue to cook toward the centre of the meat. If you won’t be serving it immediately but will be allowing it to rest before serving (which I suggest as this allows for the juices in the meat to redistribute throughout the roast), be sure to lower the temperatures by approximately 3-5 degrees centigrade for each level of doneness as it will cook to your preference while it rests (for a minimum of 10 minutes, tented under foil).

Internal temperatures for beef doneness:

• Rare: 52-60C (125-140F)*
• Medium rare: 60-63C (140-145F)*
• Medium: 63-67C (145-153F)*
• Medium well:  67-71C(153-160F)*
• Well-done: 71C (160-170F)*

As a rule of thumb, it’s pretty safe to say that roast beef cooks to the desired doneness by cooking it at 180C (355F) for 20 minutes per 450gr (1lb) plus 20 extra minutes for rare, 25 minutes per 450gr (1lb) plus 25 extra minutes for medium and 30 minutes per 450gr (1lb) plus 30 extra minutes for well-done. I suggest however, that you use a digital thermometer for the best results as roasts are variable and will cook at different speeds depending on the cut, size and shape. If you are making a bone-in roast, keep the thermometer away from the bone as it conducts heat and will give you a false reading.

For the roast as I’ve prepared it here, the following is your shopping list. A 2kg (4.4lbs) boneless beef roast, 2 eggplants, 2 onions, 2 red bell peppers (capsicums), 450g (1 lb) new potatoes, flat leaf parsley, 2 cloves of garlic, extra virgin olive oil, black pepper, crushed red chilies and salt to taste.

Begin by washing all the vegetables and peel the new potatoes (if you wish) and the eggplant. Cut the eggplant and peppers into strips of about 1 cm (0.4″) wide and slice the onion into rings. Reserve about a quarter of each of the vegetables except for the potatoes for the next step. Mix the remaining vegetables with a good amount of olive oil, about 3 tablespoons and salt them generously.

With the extra vegetables you reserved from the first step, chop them into small cubes. Add to the them two cloves of garlic, about 1 tablespoon of finely chopped and well-packed flat leaf parsley, crushed red pepper (to add the degree of spiciness you like), a drizzling of olive oil and salt and pepper to taste. Using a mortar and pestle, crush everything together until you have a very coarse mixture. Do not blend it into a paste.

No matter what size roast you purchase, you can always be sure of its doneness by the internal temperature in the middle. If you have a good butcher, or are handy in the kitchen, I suggest buying or preparing a roast that’s wrapped in fat and that has been strung together with kitchen twine. In general, roast beef is usually quite lean and the fat protects it while it cooks and keeps it from drying out. If you look very closely between the beef and the fat, I rolled the roast in finely cracked black pepper before tying the strips of fat to it. This will add lots of peppery flavour to the meat as it cooks. With the spicy mixture we’ve made, apply a stripe along the top of the roast. As the roast cooks and as the mixture warms, it will mix and flavour the fat that will baste the roast as it slowly melts down its sides. Don’t concern yourself with the mixture burning as it will be discarded along with the twine and fat before serving.

In a roasting dish, similar to the Fornetto one below, place the roast in the centre of the dish and pack all of the vegetables in tightly. Don’t worry if it appears as though you have too many. They will all end up fitting as the whole thing cooks and the vegetables begin to fall.

Preheat the Fornetto oven, kamado or smoker (or a conventional oven) to 180C (355F) and place a rack into the oven so that the roast is centred.

What’s great about digital thermometers is that you can leave them in the roast as it cooks and you’ll be notified when the centre has reached the temperature you’ve programmed. Having programmed my roast for medium-rare, after allowing it to rest for 10 minutes, the result was a perfect medium with a juicy, pink centre.

Remove the roast when it comes to temperature and tent it with aluminium foil. I also place a dry towel over the top of the foil to keep the heat in and allow the roast to come to the degree of doneness I’m targeting.

Unlike a steak, slice roast beef thinly as it’s best served that way and creates lots of surface area for the gravy. Be sure to remove the twine and fat from the outside of the roast before serving.

Serve the roast with a generous helping of the potatoes and vegetables that roasted alongside it. You’ll notice that when preparing a roast in this manner, with vegetables such a those that we used here, they will give off lots of delicious liquid that’s ideal to spoon over top. Save all the leftovers as the meat is very tasty cooked this way and makes excellent unconventional roast beef, veggie and (spicy) pickled pepper sandwiches which are great to take to school or work for lunch with some of the potatoes on the side.

You’re in for a treat. Enjoy!

*The cooking temperatures in this post are based on cooking techniques for optimum doneness for fresh beef. If you are concerned with food-borne illnesses, health authorities recommend a minimum of 63C (145F) which was done here for medium doneness for completely safe consumption.