- 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!
Options:
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.
- 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.
Option:
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.
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.
Suggested Toppings:
- 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
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!
- Preheat your Fornetto oven, a conventional oven, your kamado or smoker, to 190℃ (375℉).
- Wash your vegetables and slice. You should have 27 more or less equal slices of eggplant and 18 slices of round zucchini (or 54 slices of the thin variety). Salt and allow to sweat on absorbent paper for 10 minutes, this will draw extra liquid from the vegetables as well as the bitterness from the eggplant.
- Dredge each piece of eggplant and zucchini through flour and fry in olive oil until very lightly golden, do not overcook here. Place on absorbent paper.
- Lightly oil the base of a roasting dish and cover with a layer of passata.
- Begin by laying out three rows of three slices of eggplant. Sprinkle 2 parts mozzarella to one part Parmigiano-Reggiano over top. Cover with zucchini and passata. Repeat with a layer of eggplant and remaining ingredient but pouring passata on the last layer of eggplant before the cheeses. Sprinkle with dried oregano and freshly ground black pepper.
- Cover (making sure the foil does not touch the cheese) and bake for 1 hour.
- Uncover and bake further until the cheese has melted or browned to your liking.
Tips:
1. Place a toothpick through each stack to ensure they remain upright and remove before serving.
2. Cut the remaining eggplant and zucchini into thin chips. Coat with flour, salt and pepper and quickly fry in olive oil over high heat. Toss with Parmiggiano-Reggiano and enjoy!
*Adjust recipe depending on the size of the bread you’re using.
- Preheat your Fornetto oven, conventional oven, kamado or smoker to 200℃ (400℉).
- Mix the butter with the garlic and spread lightly on the bread.
- Top with the prosciutto or cured ham, the Mozzarella and the Parmigiano-Reggiano.
- Sprinkle with the dried oregano and bake for 10 minutes or until the cheese starts to brown.
Tip: Use thinly sliced tomato, fresh basil and extra virgin olive oil instead of the ham and butter for a vegetarian alternative.
- Preheat your Fornetto oven, or your kamado or smoker to 250℃*. If using your conventional oven or barbecue, heat it to the maximum and monitor your pizza for doneness.
- Prepare the dough following the Fornetto perfect pizza dough recipe.
- Toss the dough and stretch as thinly as possible without tearing it.
- Top with the tomato sauce, the slices of bocconcini, the grated Mozzarella, 3/4 of the fresh basil, coarsely chopped, a large sprinkling of dried oregano and drizzle lightly with extra virgin olive oil.
- Cook for 12 minutes or until the desired doneness is achieved (this will all depend on how thin or thick the dough is).
- Sprinkle with the remaining fresh basil and serve immediately.
*You can also cook a pizza on a grill using a pizza stone. Slide your pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes.
- Preheat your Fornetto oven, or your kamado or smoker to 250℃*. If using your conventional oven or barbecue, heat it to the maximum and monitor your pizza for doneness.
- Prepare the dough following the Fornetto perfect pizza dough recipe.
- Toss the dough and stretch as thinly as possible without tearing it.
- Top with thinly the sliced smoked salmon, the grated Mozzarella, the slices of red onion and the capers.
- Cook for 12 minutes or until the desired doneness is achieved (this will all depend on how thin or thick the dough is).
- Garnish with fresh dill and a dollop of sour cream in the centre and serve immediately.
*You can also cook a pizza on a grill using a pizza stone. Slide your pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes.
An amazingly cheesy and delectable casserole to enjoy alone or as a side.
Great vegetables and cheese go hand in hand!
- Preheat your Fornetto or conventional oven to 175℃ (350℉)*
- Heat the béchamel and combined with the grated cheddar until smooth. Add a generous amount of freshly ground black pepper.
- Fill the dish with the vegetables and cover with the cheese sauce.
- Combine the Grana Padano and bread crumbs well and top the casserole.
- Cover with foil and bake for 45 minutes. Uncover and brown for a further 20 minutes.
*This recipe is even more delicious baked in a smoker or kamado. Try it!
