A delectable way to slow-cook for a stew that’s out of this world!
Spices, meat and vegetables combine for a mouth-watering treat!
- Combine all ingredients for the marinade plus half of the chopped onion and parsley and mix in with the lamb. Cover and refrigerate for at least 2 hours. Photographic instructions are in our blog.
- Cover and place the tajine in the cold Fornetto or conventional oven*. Light the fire in the combustion chamber or turn on the oven. Do not let the oven temperature exceed 175℃ (350℉).
- Start timing when the oven comes to temperature and cook for a minimum of 1.5 hours.
- Remove from the oven and serve immediately.
Tip: Serve with couscous and flat-bread!
Tip: Try making the stew in your Fornetto kamado or smoker – just set up the product for indirect cooking
- Preheat your Fornetto, conventional oven, kamado or smoker to 180℃
- Rinse the chicken and pat dry.
- In an oven-proof dish (or a cloche if you have one) place two branches of rosemary on either side of the base.
- Stuff the chicken with the sage and onion stuffing (click here for recipe which is also on our website) and place on top of the rosemary.
- Place the vegetables all around and partially under the chicken.
- Drizzle the chicken and vegetables very sparingly with olive oil.
- Sprinkle generously with the spice mix.
- Cover and roast in the preheated oven for 1.5 hours. Uncover and continue roasting further for 30 minutes or until desired doneness.
Tip: Try using Fornetto smoking chips and smoking the chicken for the last half hour of roasting.
We also have an in-depth look into the classic Frittata on our blog section of our website.
Frittatas are ideal for brunch, lunch and picnics and can be enjoyed warm or at room temperature!
Do as the Italians do and keep it simple, being guided by fresh, prime ingredients and perfect flavour combinations!
The frittata should be baked in the Fornetto Oven at 200C (390F) on the middle rack for about 30-40 minutes tented with tin foil for the first 20 minutes to stop browning on the surface. It can also be made in a conventional oven, or a kamado or a smoker!
- Sauté the onion with the speck or bacon until the onions are translucent and the meat has rendered off most of its fat. Drain on a paper towel.
- Cook the pasta until “al dente”, strain and rinse with cold water to remove the excess starch. Allow to dry and cool.
- Coarsely chop and sauté the remaining vegetables in olive oil until just tender. Allow to cool.
- Combine the pasta with the sautéed vegetables and speck. Allow to cool fully before proceeding with the eggs.
- Once everything has cooled to room temperature beat the eggs vigorously. Incorporating air into the eggs is very important or the frittata will be very dense. Season with salt, pepper, oregano and mix in the grated cheese.
- Incorporate all of the ingredients into the egg and mix very well. Lightly grease the pie dish with oil and pour in the egg mixture.
- Covering the frittata with foil for at least the first 20 minutes, bake the frittata at 200C (390F) on the middle rack for 30-40 minutes or until completely set.
- Remove the frittata from the oven and allow to cool on a wire rack.
You can make this recipe in your Fornetto oven, your conventional oven, a kamado or a smoker, using an oven-proof dish. The recipes for béchamel and ragu (meat sauce) are also on our website.
- Begin by lightly oiling your dish with olive oil.
- If you’ve cooked your pasta, run it under cold water after having boiled it and allow it to cool to room temperature.
- Begin by placing a layer of spinach pasta in the bottom of the dish.
- Top with the meat sauce, interlace with béchamel and then a layer of white lasagna sheets.
- The next layer is ricotta topped with béchamel, finishing with a layer of spinach pasta sheets.
- Repeat the first layer of meat and béchamel on the ricotta/béchamel layer and top with white lasagna sheets.
- Bake at 190C (375F), covered for one and a half hours.
- Uncover and top off with a very generous helping of Mozzarella cheese.
- Continue baking for a further 30 minutes or until the cheese has fully melted and the cheese turns golden.
Serve the burgers on the toasted buns with slices of tomato, onion, avocado, fresh coriander, the Chipotle slaw and rings of pickled Jalapeño peppers! The cheese and bacon flavour bursts with every single bite and the Chipotle weds everything perfectly adding a touch of earthy smokiness and heat!
You can make these burgers in a conventional oven or a Fornetto oven, a kamado or a smoker, on the grill or the hob!
- Combine all the ingredients in a large mixing bowl and mix thoroughly.
- Form into the desired amount of patties with your hand or using a burger press. If the mixture is too wet you can add some bread crumbs to absorb the extra moisture. This won’t affect the flavour and will help create a stickier mix.
- Remove the racks from the Fornetto and place a drip pan filled with water in the bottom. This will catch the drips and will keep the patties moist while they cook.
- Preheat the Fornetto to 200C (390F).
- Place the patties directly on one of the racks and when the oven is at temperature, place the rack with the patties into the oven, in the lowest position possible over the drip pan.
- Cook for about 8 minutes per side or until you reach the desired doneness. Turn only once during the cooking and toast your buns at the same time as you turn them.
While the burgers cook, prepare the simple Chipotle slaw! Finely dice and combine half of a small cabbage and half of an iceberg lettuce. Mix in 1.5 cups (375 ml) of mayonnaise, 3 tbsp of Chipotle sauce (or more) and the juice of 1 lime.
- Simmer the whole nappa cabbage for 20 minutes in salted water.
- Sauté the onion, garlic, and ginger with the chicken. Allow to cook fully.
- Add in the vegetables and continue sautéing for a further 5 minutes. Add the soya and the sesame oil. Mix in the rice and combine well. Allow cooling.
- Beat the eggs and add them to the chicken mixture mixing well.
- See our blog for how to stuff the nappa cabbage.
- Bake for 1.5 hours at 190C (375F).
- Serve drizzled with dark soya sauce and sprinkled with fresh chilies and green onions.
This could be made in a conventional oven, the Fornetto oven, a kamado or a smoker.
- Hollow out the cabbage and simmer it in boiling water for 45 minutes. Monitor it and don’t allow it to become too soft. Find out further details in our blog!
- Fry the pork and set aside.
- Fry the bacon and onions and add in the potatoes when the bacon is cooked through. Season well with salt and pepper. Allow to cool.
- Mix the pork with the bacon and potato mixture.
- Beat the eggs and mix them into the pork mixture.
- Spoon the mixture into the cabbage and bake for 1.5 hours at 190C (375F).
- Serve with fried cherry tomatoes.
This recipe could be made in a conventional oven, a Fornetto oven, a smoker or a kamado
Consult our blog for full instructions using a conventional oven, your Fornetto oven, a kamado or a smoker, For this recipe we are using beef instead of veal. Ossobuco refers to the cross section of bone in the centre of the cut of the meat. This is a marrow bone and as the meat cooks, the marrow softens and becomes quite buttery.
- Preheat your Fornetto Oven to 160C (320F). You can use a conventional oven, a kamado or a smoker instead.
- Begin by seasoning the shanks with a generous amount of salt and pepper.
- In a frying pan, melt butter over very high heat and sear the shanks on both sides to a rich golden brown.
- Once the shanks have been seared, remove them from the pan and place them in the stew pot.
- Proceed by frying your vegetables, also over high heat, just enough that the outside browns but they don’t cook through. Fry the parsley as well until it wilts slightly. DO NOT FRY THE POTATOES. Leave the potatoes raw and add them to the pot.
- Add the vegetables and bay leaves over top of the shanks and potatoes in the stew pot.
- Prepare the roux. Begin by melting the butter over low heat.
- Add the flour to the melted butter and fry over low heat without allowing the flour to brown.
- Gradually add in the wine and the water while whisking continuously until you have a homogenous gravy.
- Crumble in the beef broth cubes and whisk to dissolve.
- Season with salt and pepper.
- Pour over top of the shanks and vegetables and don’t be concerned if the liquid does not cover everything.
- Cover and allow the stew to cook in the Fornetto for 3 to 4 hours or until the meat falls cleanly away from the bone.
- Serve with fresh crusty bread and a fresh vegetable on the side.
When buying lamb, make sure that it’s as fresh as possible. If you happen to have a Halal butcher near by or access to Halal meat products, I highly recommend them due to the way they are butchered which ensures more tender meat. I also highly recommend lamb from New Zealand or Québec (Canada), though you will pay a premium for meat that’s been imported.
- Preheat the Fornetto to 190C (375F). You could also use a conventional oven, a kamado or a smoked to prepare this dish.
- Combine the rosemary, garlic, olive oil, lemon juice, salt and pepper in a large bowl and mix vigorously with a whisk.
- Place the lamb in the roasting dish and pour over the oil and lemon mixture. Massage the mixture into the meat well and ensure that it is evenly coated. Remove the remaining marinade from the bottom of the dish and pour over the raw new potatoes.
- Place two whole cloves of garlic in the roasting dish with the lamb, preferably one on either side.
- Bake the lamb in the centre position of the Fornetto for about 2-3 hours (depending on how many times you’ve basted the roast) or until nicely golden brown. Be sure to baste the lamb regularly with the juices that will collect in the bottom of the dish.
- When the lamb is cooked almost to your liking, place the new potatoes in the roasting dish around the lamb and continue to cook until the potatoes are tender.
- Meanwhile, prepare the rosemary mint sauce by combining all of the ingredients above. Ensure that both the rosemary and mint are very finely chopped or alternatively, pulse the mixture using a blender.
- Prepare the broad beans or whichever vegetable you’ll be serving when the potatoes are just becoming tender.
Serve the lamb in slices or in large chunks as seen above with the potatoes and the broad beans. Garnish with fresh sprigs of rosemary and drizzle with the drippings from the dish and the rosemary mint sauce. Enjoy!