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).
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!
Make in a conventional oven, the Fornetto oven, or in a kamado or a smoker.
- Combine all ingredients to form a thick paste. Place the ribs in a plastic bag or large plastic container and cover with the marinade. Place the ribs in the refrigerator and allow the flavours to infuse and the meat to tenderize (thanks to the vinegar) overnight.
- Preheat your Fornetto to 120° C / 250° F and maintain the temperature throughout the cooking time.
- Remove the ribs from the marinade and wipe of any excess – do not throw out as you will use this to baste the ribs. Place the rib racks bone side down on the wire racks in your Fornetto wood fired oven, kamado, or smoker and open the Smoker Slide (if you have one). For even heat and smoke distribution, do not overlap or let the ribs touch each other.
- After 20 – 30 minutes, check the ribs to ensure the temperature is holding and baste with more marinade. Cook for a further 2 – 3 hours, basting with the marinade every half hour. The ribs are cooked when the meat pulls away from the bones. Great as an appetizer, ribs are perfect served with cold beers or cider. Make sure there are plenty of napkins – this is a sticky business!
Placing baking paper in the base of your oven proof dish will help with the removal of the fish once its cooked.
- Preheat your Fornetto oven or your conventional oven to 160° C / 320° F
- Clean and scale the fish. Rub with salt and sprinkle with pepper. Stuff the cavity of each fish with slices of onion, garlic, lemon and fresh bay leaves. Place a dish of water on the ventilation rack in the bottom of your oven. Place the fish in the oven dish lined on the base with baking paper. Place in the centre of your Fornetto wood fired oven and open the Smoker Slide. Cook for around 10-15 minutes. Remove from the oven and allow to stand. Serve hot with lemon wedges, a simple salad and a dressing of crème fraiche and grated fresh horseradish.
- The fish will be beautifully moist with a mild smoky flavour and is delicious served hot or cold.
Tip: Any firm-fleshed fish can be substituted for the trout such as salmon or snapper. Cooking times may vary depending upon the size of the fish. When buying your fish always look for shiny skin and clear bright eyes. The fish can also be eaten cold with crusty bread or as a centrepiece in a pre-dinner anti-pasta platter. Placing hickory, mesquite or other scented woods, sawdust or shavings (that have been soaked in water) in the removable smoker box adds a wonderful depth of flavour.
A perfect accompaniment to your fish is sweet roasted vine tomatoes. The heat of the oven enhances the natural sugars and acids in the tomatoes – the perfect counterpoint to the smoked fish or served with fresh baked crusty bread.
Select plump and sun ripened tomatoes (for maximum flavour) still attached to their vine. Place your tomatoes in an oven proof dish and drizzle with olive oil and then season well with salt and pepper.
Placing in the hot Fornetto oven and cook for 10 -15 minutes – just until the skin begins to split.
- In a large bowl combine all the ingredients except the avocados and tortilla chips.
- Peel and remove the pits from the avocados.
- Cut the avocado coarsely and add to the rest of the mixture.
- Mash the mixture with the back of a fork until you obtain a nice consistency. Do not over mash the avocado as guacamole should have chunks of avocado in it.
- Serve immediately with tortilla chips or cover and refrigerate
Click here to read our blog about Tex-Mex cooking (with links to other recipes)
- Preheat your Fornetto oven or your conventional oven to 200℃ (400℉).
- Combine the dry ingredients in one bowl and the liquids and corn in another reserving the egg whites to one side.
- Slowly pour the liquid mixture into the dry mixture stirring continuously. Small lumps are okay.
- Fold in the egg whites.
- Grease the pie dish generously with butter and heat for 10 minutes in the Fornetto. Remove the dish with gloves and with a basting brush spread the melted butter over the cook surface as well as possible.
- Pour the batter into the dish and bake in the oven for 40 minutes or until the top is golden.
Tip: Serve with chili, stew or any roast meat and gravy.
Tip: Try making the cornbread in a Fornetto smoker over a medium high heat for a delicious smoky flavour.
Click here to read our blog about Tex-Mex cooking (with links to other recipes)