With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
- Cut your fruit in half, remove the stones and place in a baking dish.
- Sprinkle with a little caster or brown sugar.
- Bake for 20 – 25 minutes in the hot oven.
- The fruit should be lovely and soft and just holding its shape.
- Allow to cool slightly before serving with ice cream or cream.
You can let some of the fruit cool right down and then spread like a jam or preserve over your fresh baked bread.
Heat the oven to 250° C / 500° F and maintain the temperature.
Puncture the eggplant (aubergine) in a few spots, using a toothpick or bamboo skewer. Rub the eggplants with olive oil and place on a sheet pan. Place peppers and onions cut side down, on another sheet pan. Roast all vegetables for 10 minutes. Turn vegetables over and roast for another 10 minutes, or until eggplants are tender. Remove vegetables from oven and cover with foil.
Allow the vegetables to steam until cool enough to handle. Peel and seed the peppers, but do not rinse. Cut six of the pepper halves lengthwise then in half again (giving you 12 large quarters) and place in a mixing bowl. Remove 24 of the largest leaves of onion, discard and dry onion leaves. Add to the bowl of pepper pieces. Coarsely chop remaining onion and place in baking dish.
Cut the remaining pepper halves into 1⁄4 – 1⁄2 inch pieces and place in the baking dish with the onions. Split the eggplants lengthwise and scrape the flesh from the skins. Discard the skins. Coarsely chop the flesh and add it to the baking dish. Whisk the 7 tablespoon olive oil, salt, black pepper, lemon juice, garlic to make a dressing. Add all but 2 tablespoons of the dressing plus 1 tablespoon of the parsley to the baking dish, tossing well to combine with the chopped vegetables. Place the baking dish in the oven for 15 minutes. Remove, and let the vegetable mixture come to room temperature.
To serve, mound the vegetable mixture in the centre of a serving plate. Toss the large pepper and onion pieces in the mixing bowl with the remaining 2 tablespoons of dressing.
Scatter with remaining 2 tablespoons of chopped parsley and serve.
- Preheat your oven, smoker or kamado to 200° C / 400° F.
- If your cheese comes in its own wooden box you can leave it to roast in that – just remove any wrappings or labels first.
- Alternatively, wrap each Brie in foil, leaving a little opening on top.
- Pour 1 tablespoon of vodka into each parcel and loosely close the openings, or use 4 tablespoons of vodka if you are having one big parcel.
- Place the Brie on a baking dish and bake at 200° C / 400° F for around 15 minutes. The cheese is done when it is all gooey in the middle.
- Perfect with our Rustic Baked Bread or Flat Breads!
Try substituting the vodka with a fortified wine or port for a sweet sophisticated result.
Cook for longer at a lower temperature in the kamado or the smoker (perfect for while the smoker or kamado is heating up or cooling down from a big cook).
You can make these pita bread in a conventional oven, in a kamado or a smoker using a pizza stone. You can also grill them straight on your Fornetto grill.
- Prepare the yeast – mix with equal parts water and let sit for ten minutes.
- Sift the dry ingredients together into large bowl.
- Add the water, oil and yeast to the dry ingredients and mix together until it forms a rough ball before turning out onto a floured work surface.
- Work the dough for 15 minutes until the dough is smooth before returning to the bowl (oil the sides to prevent sticking).
- Cover with cling film or a tea towel and put the bowl aside or in the warming drawer (depending upon your oven model) and leave to rise or proof for at least 60 minutes.
- The dough must double in size.
- Split dough into 5 balls that you need to flatten with a rolling pin.
- Cover them with cloth and let them rise for another 25 minutes.
- Bake for 8 to 10 minutes (at a temperature of 220-250C) using a pizza stone, an oven tray or directly onto the oven floor.
- Use a spatula to position them in the oven.
- The bread will be ready when it is puffed up.
Option: To grill on a gas grill, pre-heat the grill to at least 200C then turn the heat to low. Lay the pita’s directly on the grill grates. Close the lid for about 1-2 minutes. Flip over and grill on the other size for another minute or so.
Another option: You can also cook the pita on a hot griddle on your stove top.
A blackberry cobbler recipe with blackberries and apples, along with sugar, butter, and other ingredients. suitable for cooking in the Fornetto Oven or a conventional oven. Wood-fired cooking brings a different depth of flavour to the food, including desserts, so you could even try this recipe in a kamado!
- Preheat your Fornetto oven, kamado or a conventional oven, to 200°C / 350°F
- Cream butter and 1/3 cup sugar until light and fluffy.
- Sift together the flour, baking powder, and salt.
- Add dry ingredients to creamed mixture alternately with the milk, beat until smooth.
- In a separate bowl, combine blackberries, apples, and 1⁄2 cup sugar.
- Put fruit mixture in a buttered 9inch round cake pan.
- Pour batter over the fruit. Sprinkle with a little sugar. Bake for 45 to 50 minutes.
- Serve with cream or ice cream.
Many different fruits can be used as substitutes for this recipe. Use firm-fleshed fruits such as apples, pears, nashi, peaches or nectarines. Berries such as blueberries, blackberries, and strawberries can also be used.
Once you’ve finished cooking your main meal, with your oven still hot – baking your dessert makes great sense. It is also convenient to have your desserts cooking outdoors when you are entertaining outdoors – this way you can stay with your guests and won’t be missing out by having to return to the kitchen to check on the dishes.
- Heat the Fornetto oven, kamado or smoker to 180°C / 350°F and maintain temperature.
- Pat skin of chicken with paper towel to dry. Ensure any fluids are drained from cavity. Do not trim fat or excess skin away. Toast the nuts in a dry non-stick baking dish until slightly golden – be careful not to burn. In a bowl, mix all ingredients together until evenly combined. Spoon half the mixture into each chicken making sure to “stuff ”it tightly, compacting the mixture. Using a toothpick or skewer to secure, overlap the excess skin around the cavity to seal and prevent the stuffing spilling out as the chickens cook. Rub the skin with lemon and extra salt. Place an oven proof tray at the bottom of the oven and pour in two cups of water.
- Place both chickens side by side and breast side up on a wire rack in the middle of the oven – above the water tray. Open the smoker slide to allow the smoke to enter the oven chamber and flavour the chicken. (Open/close throughout the cooking period as desired.) Cook the chickens for 45 minutes and then turn them over. Be careful not to break the chicken. Add a little more water to the tray if necessary. Cook for a further 30 minutes – remove from the oven, cover with foil and allow to rest. Use the liquids from the roasting tray to make a delicious smoky flavoured gravy. Serve with roasted vegetables or salad.
TIP: Put bunches of robust herbs (such as Rosemary or Thyme) beneath the chickens. This stops them sticking to the rack and the steam mixes with the herbs to create added flavours and aromas.
Instead of rice, why not try couscous or quinoa for a healthy and interesting twist?
This stuffing recipe works great with game birds such as duck – even rolled inside a pork loin. Dried cranberries and currants are a great substitute for dried apricots or apple. Modify the recipe by adding your own favourite herbs and flavours.
- With your Fornetto Oven, or kamado, still hot after preparing lunch, this is the perfect opportunity to start a simple dessert by baking some apples and pears in foil.
- Use ripe and sweet apples or pears but do not peel the fruit.
- Cut the fruit in half and place on a large sheet of tin foil. Sprinkle with finely chopped pistachios (other nuts can be used if preferred), brown sugar and cinnamon or nutmeg and wrap the fruit securely in the foil to create a parcel.
- Bake in the hot Fornetto oven for twenty-thirty minutes. Fruit is cooked when it is soft and just collapsing on itself.
- Serve hot straight from the oven with vegan or dairy-based ice cream or cream. Delicious!
For a more decadent treat – why not try whole bananas stuffed with pieces of chocolate inside – the kids will love it.
This flexible recipe can be made in a conventional oven or your Fornetto oven. You can also place the foil parcel in a kamado or on top of a grill. The higher the temperature the less time you will need!
To make the dough
- Combine yeast, sugar and 2 tablespoons of warm water and set aside in a warm place for approximately 15 minutes.
- Place flour and salt in a large mixing bowl and make a well in the centre.
- Add remainder of water to yeast and whisk through.
- Add yeast mixture to flour mix and combine thoroughly to form a rough ball.
- Add small quantity of flour if your mixture is too wet.
- Turn out onto a lightly-floured board and knead for 5-10 minutes until smooth.
- Place tablespoon of olive oil in a clean bowl, coat dough all over and cover with clean tea towel and put aside for 1-2 hours allowing the dough to double in size.
- Place dough back onto floured board and knead a few times.
- For thin base pizzas divide your dough into 4 parts. Shape each ¼ into a round ball.
- Take one ball of dough; keep others covered so they don’t dry out.
- Use a small amount of flour to dust the rolling surface and the rolling pin, to prevent dough sticking. Roll out to required size. (about 30 cm / 12 in)
- Place on pizza stone or tray and add your favourite topping – remember not to overdo it.
- If you use a pizza paddle leave the base on your surface, you can slide it under after all toppings are on the base.
Preheat your Fornetto oven to at least 200 C / 400 F and maintain the heat. You can also make this recipe on a hot grill (using a pizza stone) or in a kamado or smoker.
TIP: Sprinkling (uncooked) polenta meal onto your pizza spatula or stone will prevent it from sticking when you place on the pizza stone and also gives a delicious crispier texture to the base.
- Margarita – spicy homemade tomato relish and shredded fresh mozzarella or bocconcini, fresh basil leaves to garnish
- Mushroom pizza – sliced sautéed mushroom and basil leaves – served with crème fraiche
- Pancetta – rashers of pancetta, sautéed onions, shredded mozzarella
- Pescatoro – fresh salmon chunks, prawns, baby mussels or clams, scallops and calamari
- Salty pizza – black olive tapenade, salt flakes and chopped rosemary. Drizzle with olive oil and garnish with extra rosemary
- Tandoori – tandoori paste, tandoori chicken (cooked) fresh chopped tomatoes and mint yoghurt
You can make bread in the Fornetto Oven, a conventional oven or in the kamado.
- Bring the oven temperature up to 250° C / 480° F and maintain the temperature throughout.
- Place all dry ingredients in a bowl and mix together. Make a well in the centre and pour in the water and oil. Mix ingredients together until your dough feels smooth and a little tacky. Oil the inside of a clean bowl and transfer the dough. Cover with a sheet of cling wrap and a wet tea towel. Place the bowl in the warming drawer (depending upon your Fornetto oven model) or somewhere warm and leave it to rise or proof for at least 60 minutes.
- The dough should double in size. If using a cloche, place on a rack in the middle of the oven and bring up to heat. Keep the smoker slide closed while baking. Once your dough has risen and your cloche is hot, retrieve your dough and turn it out onto a floured board (the Fornetto bamboo pizza peel is perfect for this) and shape into a round ball. Place the dough directly into the hot cloche and put the lid on. Bake in the oven for 30 minutes and then remove the lid. Cook for a further 10 minutes.
- Monitor and the bread and watch it bake – the time will depend on the temperature of the oven and the size of the dough. If cooking your dough directly on the baking stone use the Fornetto spatula to direct the dough into position in the oven. Sprinkling polenta or cornmeal onto the stone surface helps stop the bread from sticking and gives added crunch to the crust. When your bread is cooked take it out of the oven and leave it to cool before cutting. The hot air inside the bread will continue to cook the bread until it cools. This process enhances the flavour and texture of the bread.
Option: Try making bread in the kamado. Just place a pizza stone on the grill and stabilise the temperature at at least 200°C. Cooking time should be about 50 minutes. Before placing the dough in the kamado, place a small bowl of water on the deflector. In this way, you will increase the humidity inside and favour the formation of a delicious crust.