USER GUIDE AND RECIPE BOOK

Copyright of

Mediterranean Woodfired Ovens

PLEASE RESPECT!
This recipe book is produced strictly for the benefit of
Mediterranean Woodfired Oven customers who have invested
in a lifestyle that the oven creates. The recipes are unique
to Mediterranean Woodfired Ovens and an important part of
our support to you. We now ask you to respect our wishes and
that of our customers to ensure that the contents in this book
remain exclusively within the Mediterranean Woodfired Oven
'club.
Thank You.
Mediterranean Woodfired Ovens
Office/Showroom: 14 James Street, Fremantle WA 6160
T: 08 9335 2525 F: 9335 2535
Factory: Unit 1, 216 Balcatta Road, Balcatta WA 6020
T/F 08 9240 6226

CONTENTS
Page No.
Welcome

READ ME FIRST

First curing
Igniting the Oven
Care of your oven

5
6
7

USEFUL INFORMATION
Handy Hints
Wood/Finished cooking
Breads and Pizza
Dough
Pizza Ideas
Yeast Ideas
Roasting Ideas
Cooking Equipment

8
9/10
11
12
13/14/15
16
17
18/19

REFERENCE
Conversion tables
Temperature Guide
Cooking Times
Book Lists

20
21
22
23

RECIPES
Recipes Index

January 2010
Release 4

24

Page

WELCOME
Thank you for choosing a Mediterranean Woodfired Oven. You have invested in a most
superior cooking facility and at the same time you have gained an amazing garden
feature. Your new oven will quickly become the centre for gatherings and entertaining for
many years.
The New Lifestyle change you have made brings with it experimentation, fun, relaxation,
gourmet dining and new experiences, just watch the hours go by!
The myth that cooking in a Woodfired Oven is time consuming will be dispelled as you join
the many who have wondered what they did in the days before their Oven. Once you
have learnt the easy basic techniques and organise your new way of cooking you will
notice you have more time to do the other things you like doing for relaxing or sipping a
wine or two with the ones you love!
HERE IS WHAT OUR CUSTOMERS SAY ABOUT THEIR EXPERIENCES
This is what we call real food
Pizzas have never tasted this good and made at home at a fraction of the cost
The kids love inviting their friends over instead of going out, we just love that the
family spends more time together
I didnt think you could cook more than just pizzas; our eating experiences have
grown immensely
30 minutes to get the fire started and we would be ready to cook, I just didnt believe
it, but its true
I was over the moon to know even my small backyard could be put to a better
purpose than just hanging out the washing
We tend to find any reason to invite friends over more often
Now that you have your own Mediterranean Woodfired Oven, we hope you enjoy cooking
in it as much as we have in producing the finished product. The team at Mediterranean
Woodfired Ovens has put a great deal of hard work in every aspect of the business and
continue to do so, so you can enjoy the finer tastes on offer!
Enjoy and Taste the Lifestyle!

January 2010
Release 4

Page

READ ME FIRST IMPORTANT

FIRST FIRING & OVEN CURING PROCESS

Now that your oven has arrived, you are obviously eager to fire it up and start cooking.
Before you blaze away, please read the curing instructions carefully.

Note
This process is to be followed when the oven is lit for the first time, or if the oven has not
been used for a long period of time (eg during the colder months)

The first couple of fires should be small, and are intended to introduce a low gentle
heat to the oven to complete the curing process.
Your training starts here, with your first on-going lesson being that of controlling the
fire.
Referring to the lighting instructions, keeps a small fire burning for 3-4 hours over 2
days. Use only enough wood to keep a constant flame.
The flame should be lapping away at the back of the chamber.
Initially, you will see the internal chamber turn completely black with carbon and start
to notice hairline cracks appear. This is normal and will start to clear as the oven heats
up. As the carbon clears on consequent days, larger pieces of wood should be added
to increase the heat and the size of the flame.
On the third day, the oven chamber will start to clear of carbon faster and look whiter
faster. You are now ready to cook.
WARNING:
The flue is designed to remove hot air from the oven and should not be touched during
the running of the oven and the cooling down process.
Be aware that it is the characteristic of stainless steel to retain heat and therefore the
stainless steel insert at the mouth of the oven (latest models ONLY) should get quite
hot when operating the oven at higher temperatures.

January 2010
Release 4

Page

IGNITING YOUR MEDITERRANEAN WOODFIRED OVEN

In our experience, the most effective way of lighting the oven is with the use of firelighters.
The only brand that we recommend you use is Jiffy solid white blocks, not the individually
wrapped version. Our testing shows that other types of firelighters will produce black
smoke and a chemical smell, where as Jiffy will produce neither.
Just as important is the use of dry wood. If the wood you use is not sufficiently dry, this
will produce smoke and the oven will struggle to light.
STEP 1
Break off 3 pieces of firelighter all about 5cm square. Place the paddle at the mouth
of the oven and position the pieces of firelighter in the same direction as the handle of
the paddle. (Fig 1)
Initially use wood about 40mm to 50mm across to start the fire. Place a piece of wood
either side of the firelighters. (Fig 2)
Then stack 3 or 4 pieces of wood in the other direction. (Fig 3)
Place more wood on top of the stack in the same direction as the first two. (Fig 4)

STEP 2
Carefully light the firelighters and gently slide the paddle with the lit stack to the back
of the oven. Making sure that no one is close behind you; pull the paddle out with one
swift motion. The firelighters can sometimes move at this point but simply use the
tools provided to reposition them. The same applies to the wood stack. At this time,
wood can be moved to maximise the flame being produced by the firelighters. Now let
the fire burn for 5-10mins. (Fig 5)
Additional wood can be added to the stack once it is past the mouth and inside the
chamber where there is more room.

January 2010
Release 4

Page

Fig 5

Fig 5a

STEP 3
Now that the wood is burning and some hot coals have been produced, it is time to
add some larger pieces of wood. About 4 to 5 good sized pieces will bring the oven
up to a hot temperature ready to cook pizzas, which are cooked directly on the floor of
the oven. The placement of the wood to the back chamber wall is the difference
between a clear, clean running oven and one that smokes and struggles to fully ignite.
(Fig 6)
Fig 6 (Back Chamber Wall)

Correct placement of wood

Incorrect

To feed more wood into the oven, it is just a matter of gently throwing it in the area
where you want it to go and then adjusting its placement, if needed, with the tools
provided. After a short time, everyone develops his or her own technique of doing this.
Once you have added more wood leave the fire to burn for 20 minutes.

STEP 4
After 20 minutes the fire should be well and truly lit and a good bed of coals has been
produced. Depending on the type of food you now wish to cook and the volume of
food you can either add more wood to heat the oven right up, or add smaller pieces for
a medium oven or spread the coals out for a cooler oven. Keep in mind that a hot
Woodfired Oven can get up to 800 degrees and a cooler one about 200 degrees.
January 2010
Release 4

Page

CARE OF YOUR OVEN

Cleaning
Clean your oven floor regularly by raking the remainder of the fire to the front across
the floor tiles once you have finished cooking. Place the door on and in the morning
push back the coals and your floor should be clean of any food substances etc.
Clean & Cool Clean the oven floor with an old damp tea towel or a string mop (keep
just for use in the oven). This will clean, but also can be used to cool down the oven if
it gets too hot and you need to reduce the temperature fast.
Ovens NOT under cover
If your oven is not undercover it is advisable to place a tarp over it during the very wet
months and by keeping the door off this will allow any moisture build up to evaporate
Over loading with wood
Do not abuse the oven by over loading with wood and trying to use it as a main heat
source during cooler months. Remember it is an oven and not a heater. You can
damage the interior and cause cracking.
Cracks
The type of cracking that you see in your oven is common and quite normal. With the
extremely high temperatures that can be reached and the intensity of a natural heat
source such as fire, your oven goes through a settling in stage where some
expansion will take place. During this settling in stage it is not uncommon for these
expansion cracks to appear. These cracks are under no circumstance structural
defects and will not affect the performance or durability of oven. If the crack is quiet
significant i.e.: 3mm thickness or more please contact us.
Warranty
There is a warranty of TWO YEARS on your Mediterranean Woodfired Oven from the
date of installation subject to the Read Me First guidelines being adhered to.

January 2010
Release 4

Page

HANDY HINTS
Lighting the fire
Start with a stack of wood, 2 pieces by 3 by 2 by 3 that make a stack of 4 high, and
then build the fire up by putting on extra wood over a 10 minute period so that you
have a good large fire in the oven. This will provide a large amount of coals and burn
off the black carbon in no time.
When placing the extra wood in the fire ensure they are placed on an angle of 45 deg
or so, not flat so that they will burn faster. The air circulating avoids the firelighters and
flame going out.
Position of the fire
If you are trying to cook something that is long and thin, like a whole fish, try putting
the fire on either the left or right side of the oven instead of the rear so that you can fit
long trays in the oven without turning them side ways.
For cooking Pizza, put the fire at the back and use the front for cooking.
Oven temperatures: Radiation, Thermal and Convection.
Radiation, thermal and convection all work together when cooking in your oven.
A white oven roof with no carbon will be at about 800 deg; this should be achieved in
about 30-40 minutes. If your oven is still black you can cook dishes in it but they will
take a little longer to cook properly.
Breads: are cooked at 180C, just when you think the coals are out. They will actually
look a grey and black color, you may see a slight red, but there should not be any
flame, more a retained heat.
Roast and vegetables: 250 - 300 usually about 4 pieces of wood, left to burn to red
coals.
Pizza: 500C upwards, add wood periodically if cooking pizzas over a long time.
Cakes: 150C and cookies cook well in our Mediterranean Woodfired Ovens.
Slow fire ignition:
Damp ash will affect the fire and will not light properly; this can be caused by heavy
rain entering the oven or even damp night air (ash attracts moisture). If the oven does
not heat up within approx 30 minutes and all the black carbon has not burnt off the
roof of the oven you need to use more wood in the light up process. Ash does not
need to be removed every time used. In fact it helps when lighting up, as the coals get
hot faster!

January 2010
Release 4

Page

Wood
Wet wood can cause the oven chamber to heat up slowly. It can also cause heavy
smoke to come out from the oven.
Try to have dry wood available at all times.
Contrary to what some may think, wet wood is not wet from the rain, it is a term used
for wood, which is young and still has sap within; time is the best cure for this.
An indication of wet wood is that you will notice, while burning, it glows on one side but
is black on the other. It may seem to take a long time to burn. This is the process of
the wood trying to release all the retained sap.
In each state you will know what your natural hard wood is. This is the best wood to
use. For example in Perth we use mostly Jarrah, and on the odd occasion White Gum
or Mallee to give the fire a kick start to the hot side. Never use wood found on
construction sites, treated pine or any wood treated with chemicals.
Use of the Door
Use for slow roasting and for cooking breads from residual heat (stored up to 12 hrs}
If the door is put on when the oven is running, the fire will go out and start smoking.
Fit the door firmly when there is no fire and keep ajar when roasting.
If you are noticing that it is difficult to keep the fire burning, you may have moisture in
the oven. To test for this, put the door on tightly, leave it for three minutes and once it
is removed if there are water droplets on the door this indicates a moisture build up.
What is needed now it the same method used when you first cured your oven.
Cooking in the oven
During cooking you can stack trays on top of each other, say a tray of roast
vegetables on the bottom with the roast meat on top, and just make sure that the trays
are rectangular not square and stacked perpendicular to each other. Add extra stock
to prevent drying out.
Use tin foil to protect in a hot oven. Slit the foil to allow the moisture to escape.
Use the various parts of the oven to cook in, near the front for slower cooking time and
for keeping food warm, also to melt chocolate or toast nuts for salads and cakes etc.
The middle is for a quick cooking time. Dont forget to let the meat dishes rest
before serving.
Remember that direct heat will burn quicker than indirect heat, so the closer to the fire
the hotter and quicker food cooks.

January 2010
Release 4

Page

On Completion of Cooking
When you have finished cooking in your oven bring the coals forward onto the cooking
area, this will ensure a clean oven by burning away any spilt food stuffs left behind or
any oils etc.
Charcoal should be left in the oven; it will ignite once the oven gets hot again. This
enables you to extract maximum energy from each piece of wood.
More handy hints:
Below are more ideas that you may like to try whether it be a new ingredient or a new
decorating idea, as time goes on and new updates are available you will notice the
headings and will know where to file them.
Asian Grocers: Asian grocery shops have great varieties of marinating sauces and
ingredients. Change a recipe by just changing the marinating sauce or adding a new
vegetable or two! Try tamarind and date sauce for example, this makes spare ribs
taste different!
Clean & Cool: Clean the oven floor with a damp chux, or as some are using, a string
mop (kept just for the oven). This will clean but also can be used to cool down the
oven if it gets too hot and you need to reduce the temperature fast.
Moisture: If your oven is not under a covered area, and the counter top is tiled, you
may like to add a sealer around the edge of the oven and where the tiles meet, as the
grout is porous. This will help in stopping the moisture build up that may occur during
the colder months.
Curing: Remember it is crucial to CURE the oven as you did when you first received
it, if it has not been used for long periods during the colder months.
Converting a Recipe: It is very simple to convert any recipe that you would normally
cook in your regular oven. The simple rule is just add more stock /liquid than the
recipe calls for and cook it for to of the time required.
Temperature: As most recipes use an oven temperature of 200 230, this
represents your Woodfired Oven having glowing coals with a slight flame occurring.
Organisation: As an example you can prepare/cook in advance the chicken required
for a Caesar salad. As you have already heated the oven, make the most of it and get
the next days ingredients on the way. Or when you have finished cooking the lunch,
put a casserole or loaf of bread in the oven to slowly cook. By planning ahead, it
usually means you can use your oven every second day, leaving time for you to do
more than cooking.

January 2010
Release 4

Page

10

BREADS AND PIZZAS

On purchasing a Woodfired Oven it goes without saying that one of the main foods
you will try and love are all the fresh bread categories from your own Pizza dough, to
Indian Naan, Focaccia, Calazone, Moroccan & Turkish flatbreads, and of course those
wonderful Italian breads like Ciabiatta, all of which were originally cooked in a wood
fired oven.
Having your own oven enables you to bake the most authentic bread possible. Any
conventional type breads cook wonderfully also.
All the breads are simple to prepare and once youve tried them you will never look
back. There is nothing nicer than warm fresh bread served as a simple starter or with
the main meal.
This is not just a Pizza Oven but you will never taste a pizza like it
Every time you light your oven you will be tempted to have a pizza so its an idea to
have dough always handy. Your family and friends will always hope that that is the
case!
Pizza nights are very popular; an idea is to have small individual pizzas so that each
guest has their own that they have made or it gives you the opportunity to make them
with different toppings adding more variety to your mealtime.
For a more interesting and interactive party, have everyone make and cook their own
pizza, so you as the hostess or host are not doing all the work, and you too get to
enjoy the event. In general pizzas cook fast 2 minutes in a hot oven so be alert!
Dough:
When you have made the dough, and you are leaving it to rise in the mixing bowl etc,
it is a good idea to rub the plastic wrap with olive oil to avoid the dough sticking to the
wrap.
If you let any type of dough stand uncovered a crust will form on the top.
Knead, cut and form into tennis ball size balls and keep apart in a covered tub or tray.
Using a large tub helps keep the moisture in and dust out. Also if all the dough is not
used, then it can go back into the fridge to use tomorrow. If no tub, a tray with a damp
tea towel can be used too.
Once you touch dough, it needs time to rise again (second rising), anything from 10
30 minutes.
If you find that your pizza dough will not roll out and just springs back, this is the
characteristic of gluten. Knead it again and allow it to relax approximately 15 minutes.
It should also be kept at room temperature as if it is too cold, this can occur too.
Naan bread is made from a runny soft dough, not the same as the pizza dough, so
dont be tempted to keep adding flour to firm up, the difference is the yoghurt and
ghee.
Naan bread is traditionally not rolled; they are stretched into a teardrop shape.
Jamie Oliver says to cut a big cross into the top of the dough and cover with cling
wrap before it starts to rise, it works well, letting the dough rise faster and further than
usual.

January 2010
Release 4

Page

11

DOUGH IDEAS
Why does my dough stick to the bowl or plastic wrap? What can I do to stop this?
Rub the bowl with olive oil, this helps to make it easier to remove without leaving any
behind.
When I freeze my dough why does it takes so long to thaw?
This is usually the case if you have left the dough in one big ball. We suggest you
freeze the dough in portion sizes, e.g. tennis ball size for an average pizza or golf ball
size for Naan. Another option is to freeze the dough in the shape of a thick flat dish;
this helps to speed up the thawing time.
What do you freeze the dough in?
Snap lock lunch bags are great, they are a good size and can be re-used if you
require. You can freeze the dough in anything really, as long as it is airtight.
When I make my dough, do I freeze it straight away or allow it to rise then freeze it?
You can do either. The latter means, when it is rising for the second time, it is called
nd
2 rise.
What difference does it make to how long I leave the dough to rise?
It is called flavour! The longer it takes to rise the more flavour, if you imagine how beer
is made, the smells and flavour change with time too.
Can you over knead your dough?
You will notice the correct feel is soft smooth springy dough; if it has reached this
there is no need to keep kneading it.
Do you have to sift the flour?
Sifting the flour will get better results.
What if I have forgotten to make my dough hours before? Is it a no bake day?
This has happened to many of us it seems, its OK especially if it is a nice warm day,
put the bowl covered with wrap in the sun.
An alternative is to place the bowl in a sink of warm water.
Or you can leave it near the oven door while heating up the oven for approximately
hour to rise; you will notice it rising in front of your eyes!

January 2010
Release 4

Page

12

Cooking Pizzas:
Use the pizza board provided to place pizzas into the oven.
Roll the dough out thin then place onto the lightly floured pizza board.
Jiggle the pizza from side to side to test it will slip off easier.
Another option is to use semolina or polenta on the board. Some say this makes the
base crisp and others say it gives it a nutty flavour.
When adding your toppings, dont take too long, as the moisture will make the base
stick to the board.
If you find you are burning the edges of your pizza, try brushing the edges with olive
oil to help protect and prevent burning.
Breads:
First of all you need to get the oven to the right temperature ensure that the coals in
the fire have died down so that there are only grey and black embers in the rear of the
oven.
It is suggested that you moisten the floor of the oven a bit before placing the dough on
it; this creates humidity, which assists, in the rising process.
Place a wet rag on the end of your metal poker and wipe the floor down.
Place the dough onto the floor and put the door on, cook the bread for 30 40
minutes.
Rotate the loaf about way through cooking time.
Trial and error is needed with bread, try doing some small doughs first to get the
timing right.
To achieve good bread the preparation of the dough is important. Read the
instructions well first.
Hint: (throw a small amount of flour onto the floor of the oven, if it smokes it is still too hot).

Another almost instant and delightful starter is garlic bread and/or bruschetta
Flatbreads and Naan Bread can be used as dipping bread for starters or as wraps with
any marinated meats for mains.
Make extra for the morning and eat for breakfast or take to lunch. Where you would
have normally bought Lebanese or pita breads in the days before your oven.
Focaccias have been appearing in every caf over the last few years.
Now you too can make your own to delight one and all. Imagine a freshly baked
focaccia with moist tomatoes, olives, rosemary, sea salt, cheese and even roasted
capsicum. The list can go on and on
See the book section for the many titles on bread making. For the person who really
does enjoy making all sorts of breads, you really cant go past Carol Fields Italian
Baker or her other title Focaccia simple breads from the Italian oven.

January 2010
Release 4

Page

13

PIZZA IDEAS
HINT: Less is best! Dont be tempted to pile on the toppings, as you will lose the
authentic flavour of the pizza. Try a few with different toppings, as most definitely
one will not be enough.
The tomato sauce: The topping should be of a nice thick texture; too runny is not a
preferred topping. It is the tomato topping that can really make the pizza, and by subtly
changing an ingredient or two it will give a new twist to an old pizza. Use fresh
tomatoes, which you should allow to cook slowly while adding dry or fresh herbs;
oregano, parsley, basil, rosemary, dill, sage, thyme, mint, coriander, garlic, and/or
finely chopped onions. Add bacon, a pinch of sugar, ground pepper and olive oil to
change the basic recipe yet again. You can blend it or keep it slightly lumpy to add
that gourmet touch. A pinch of chilli may not even get noticed if you prefer, add a
lot!
For a quicker and very nice sauce try Five Brothers which come in a variety of
combinations.
Assembling your Pizza:
Try to work the dough with your hands or roll the dough on a floured surface and place
onto your floured pizza board.
Using a wooden spoon spread sauce all over the pizza allowing a 2-3cm gap between
the sauce and the edges of the pizza. If sauce gets on the board it will hinder the
ability to slide the dough easily off the board.
Brush the edges with olive oil to save burning and give a nice colour.
Add your favourite cheese first and place your toppings on last.
Serve with a few dollops of sour cream it is delicious!
Cheese:
Try 70% Mozzarella cheese and 30% Tasty cheese to add a tasty difference.
Boccocini cheese will give a gourmet look but has very little flavour and may need a
little help from some stronger cheese.
Pecorino cheese is very nice and needs no help at all.
Feta
Parmesan
Italian Gorgonzola, a Blue cheese, with a bite!
Fresh creamy goats cheese
Other toppings:
Bacon or prosciutto is a lovely alternative to pizza ham and adds that gourmet touch.
Try using a Pesto sauce instead of tomato topping, you can make or buy pre-made
pesto.
Single ingredients you can add to any other topping recipe are as follows;
Mashed pumpkin, sun dried tomato, olives, salami.
Anchovies, artichokes, BBQ anything, capsicums (roast your own), capers.
Seafood of any kind, cooked chicken meat, tomatoes any way from fresh to sliced
to canned to roasted.
Eggplant, (try roasting it first to add a special touch) mushrooms, olives black or
green, any vegetable you can think of.
January 2010
Release 4

Page

14

Pizzas
Pizza Bianca: A simple and tasty starter, a must even when you dont intend to cook
pizza! Always have a few balls of dough handy in the freezer so you dont miss out even
if you are only cooking for two.
Varieties:
Bianca: Brush pizza base with olive oil and sprinkle with rosemary and sea salt. Use
fresh or dried rosemary.
Margherita: Tomato, mozzarella and fresh basil.
Hawaiian: Ham, pineapple, tomato sauce topped with mozzarella.
Marinara: Seafood (saut in a little garlic), mozzarella cheese and a hint of chilli.
Supreme: Green capsicum, sliced pepperoni or salami, ham or prociutto, mushrooms,
pineapple pieces, pitted olives, mozzarella and tasty cheddar.
Chilli Prawn: Prawns sauted in cumin, chilli and garlic, lemon juice. Add coloured
capsicums, coriander and parmesan cheese.
Prawn Pizza: Tomato base, chopped crushed garlic, peeled prawns, parmesan
cheese, black olives and torn basil leaves.
Salmon & Avocado Pizza: Smoked salmon, avocado, cherry tomatoes, a few
capers, a little dill and a little thyme. Add sour light cream just before serving.
Salmon & Camembert Pizza: Smoked salmon, slices camembert cheese, onion
rings, capers and fresh asparagus pieces.
Prosciutto & Cheese: Prosciutto, Pecorino cheese and a drizzle of olive oil!
Three Cheeses: Fontana, Mozzarella and Gruyere cheese
Mexican: Tomato, cheese, green capsicum, hot salami, hot chilli.
Vegetarian Style: With woodfired pizzas a combination of soft roasted vegetables
seasoned with spices or sauted in garlic, well drained, and topped with your favourite
cheese.
Pumpkin & Feta: Mashed pumpkin with hint of garlic, feta cheese and fresh Basil
Blue Vein & Pear: Light layer of oil, blue vein cheese, thin slices of fresh pear
Pumpkin & Goats Cheese: Butternut pumpkin (steamed), crumbled goats cheese,
fresh thyme leaves, dried oregano

When it comes to pizza toppings the list is endless, but it is best not to combine too many
flavours as woodfired cooking brings out the texture and flavour of all meats and
vegetables.
January 2010
Release 4

Page

15

YEAST IDEAS
Read Focaccia or The Italian Baker by Carol Fields
Yeast is a living organism held in suspension that, once fed with warm water (not
hot, as this will kill it) and flour, will awaken from its long sleep and begin to feed on
the sugars present in the flour.
You can buy it fresh or dry and you will usually find the bread making shops in your
state will have good yeast, as their turnover would be higher than most supermarkets,
so you know you will be getting fresh products.
For the person who plans to bake often, it is suggested you buy active dry yeast in
bulk. It is made without preservatives and costs so much less.
Dry yeast keeps for months in the fridge or freezer. Fresh cake yeast is much more
perishable with a life of one week and must be kept well wrapped in the fridge.
Active dry yeast is dissolved in warm water. The rule is 2 parts of cold or room
temperature yeast to 1 part boiling water.
To know if your yeast is still fresh enough to cook with, look at the expiry date on the
pack or do a test with small amounts as you would normally for preparing your
doughs. It should rise and foam up within 10 minutes. If it doesnt this yeast is no
good and it is advisable to start with a new batch.
Rapid rise yeasts are to be avoided as they rob the grain of the opportunity to develop
its flavour.
Yeasts do not die at cool temperatures; they simply work more slowly, so it is fine to
make it at night and place in the fridge where it will still rise, but slowly. When
required, take it out of the fridge at least 2 hours before and let it return to room
temperature. You can then continue with the recipe as normal.
Mixing the yeast - there are three ways to add yeast to dough.
The simplest and most direct is to place warm water in a jug or bowl, sprinkle the
yeast over the top and whisk it in until it dissolves. You will notice in our basic dough
recipes you need to add the sugar at this stage as well.
Sugar can be substituted with flour, which makes the yeast take longer to rise,
developing the flavour more.
Active dry yeast works vigorously in the correct temperature (warm not hot or not too
cold) allow the mixture to stand at least 1015 minutes then stir it to mix it well before
using in your dough.
Some recipes call for a sponge, which is a portion of the total made a short time
before combining all the ingredients to give the final dough a preliminary boost.
Dissolve the yeast in warm water, then a bit of flour is beaten in to make a smooth
batter.
Cover the bowl with plastic wrap and allow to stand until it becomes frothy and full of
bubbles it can take any where from 20 minutes to 1 hour.
The last is called a starter which again is essentially a mixture of water and flour
combined with a tiny bit of yeast to make a very wet dough thats allowed to ferment
for 624 hours before adding it to more yeast, flour and water and the baking can
begin. You may have noticed this in the Turkish bread recipes. For more information
on this topic the books mentioned at the start will guide you through the stages.

January 2010
Release 4

Page

16

ROASTING IDEAS

When roasting meat or chicken it is a good idea to place it in a roasting pan with a
wire grid. One recommendation is the heavy stainless steel roasting tray by Scanpan.
Make sure meat is at room temperature and pat dry with paper towel.
Preheat your pan and when hot, seal the meat as per a large steak, season and cover
with vented foil for most of the duration of cooking time and then crisp off near the
finish.
Capsicum: You can try cooking a whole capsicum by throwing it onto the oven floor
and keep turning it until it turns absolutely black. Take it out of the oven, leave to cool
down then just peel the black skin away to reveal a lovely roasted soft capsicum, to
cut into strips and use as a pizza topping or as desired.
Roasted onion: The same method as the capsicum. You will need to cut off the root
side once cooked and press to pop the onion out, revealing a soft roasted onion.
Sweet potato: Wrap sweet potato in foil and throw onto the oven floor, turn over now
and again cook until soft. Peel off foil, slice up and serve.
Roast medley of vegetables: bag of gourmet potatoes, 1 white onion cut into
wedges, 2 parsnips cut into lengthwise, 6 cloves of unpeeled garlic, 1 red capsicum
(seeded and cut into squares) jab pumpkin cut into large squares. Toss all the
vegetables into a bowl and seasoned with olive oil and sea salt. Place evenly onto a
large roasting tray so they dont touch. Makes a beautiful topping for a vegetarian
pizza.
Roasting nuts for salads: place in a small terracotta dish, spray with a dash of olive
oil, cook until you smell the nuts roasting or until they reach a slightly darker color.
Ideal to use in salads or as a garnish to any dessert!
Caramelised onion rings: are easy to make also, cut a red onion into slices. Place
onto a pre-heated cast iron plate; pour balsamic vinegar, sugar and pepper over each
slice. Cook for approximately 2-3 minutes. A quick and easy way to speed things up is
to put the onions sliced into the microwave until soft, so when added to the food and
cooked in the oven they will be brown in no time.
Corn on the cob: is also great cooked in the oven, but you will need to cook it in a
terracotta dish with water to cover of dish, (seasoning can be added) - cover with
foil for 5-8 minutes then remove foil to brown the corn and now you have another BBQ
food!

January 2010
Release 4

Page

17

COOKING EQUIPMENT - Never use Teflon or non-stick dishes in the oven!

Terracotta: rectangular dish approximately 300mm by 200mm and 40mm deep is a
great multi purpose dish. Be sure to soak the dish (submerse it completely) for at
least 1 hour in warm water before you use it every time.
Terracotta: round dish approximately 200mm with a lid is ideal for cooking dishes that
need to be in the oven for longer or curries, rice, stews or soups. The lid is great as it
saves using foil, but you will need oven gloves, as this will be extremely hot to touch.
Be sure to soak the dish (submerse it completely) for at least 1 hour in warm water
before you use it each time.
A heavy stainless steel roasting tray: with a wire insert is wonderful when is comes
to roasting. Ordinary roasting trays from a conventional oven can do a good job or use
disposable trays for less cleaning.
Cast Iron cooking plate: This is your new BBQ replacement. You can purchase the
round or rectangle plates with handles or a loop so that you can easily remove them
from the oven with your tools. You must wash them thoroughly with soapy water
before your first use. You will need to season them, by using olive oil all over, heat in
oven until you see smoke/haze coming from the plate. Keep plate well oiled and
never wash again in soapy water, only hot water.
A good pair of Oven Gloves: Gloves are essential to have near by, for transferring
hot dishes from the oven to the table, lifting the lid on the round terracotta dish or
when trying to place the foil over the food. Some have been known to use welders
gloves or silicon gloves.
Cork mats/Trivets: These are good for placing the hot serving dishes on, when
ready to serve.
Old rags or Chux Wipes/tea towels: keep these handy near the oven. You need to
wet them to use with the 7 iron to wipe the oven floor clean before cooking your
pizzas. It is also a way of cooling the oven floor down, when you need to drop the
internal temperature quickly.
Jiffy Firelighters: (these are the only ones to use) use the slab type that you
need to break into pieces, not the individual blocks which push out of their own
section. Others may work, but you will notice unpleasant smells when lit, they will also
spread chemicals in to the floor of the oven and thick black smoke, which does not
make for a nice tasting dish.
Rolling pin: As you use your oven more you will notice the advantage of having good
quality items and a rolling pin which has ball bearing handles or the Tupperware one
with the plastic handles or marble rolling pin - that let the pin move, are both great.
You should not need to use your body weight when rolling, and it is best to work from
the centre out as this helps to keep the dough in shape.
Boards: you can buy so many different types, but big is best. We recommend the
plastic or silicone varieties because they are lightweight and easy to clean and pack
up.

January 2010
Release 4

Page

18

Chopping boards: Cleaning your chopping boards - every so often it is a good idea to
clean a plastic board with bleach, making sure to rinse it well after. Wooden boards
should be oiled to help keep them splitting. A brush down with salt and lemon will keep
them nice and clean. Flexible cutting sheets (pkt of 2) are good - keep one for meat
and the other for vegetables. As they are clear, use a permanent marker on the back
to identify M or V.
Coco Bristle Brush: You can buy these at most chain stores or a better one is the
extra long handle type found at hardware shops. These are great to sweep out any
dust left inside the oven once you have removed the coals.
Long handle tongs: A sturdy pair of tongs helps when you need to work fast and the
heat from the oven means you can not reach inside. You will appreciate having
quality tongs to do the job.
Handy table: Keeping a fold-up table handy to use near the oven is a good idea if
space is hard to come by. That way you can use it to roll out dough or assemble pizza
toppings.
Pizza Wheel or Mezzaluma: These are both great to use. If you use a pizza wheel
use the largest wheel you can find. A great one is the Rubbermaid. The mezzaluma
recommended is the single blade type and the bigger the better - 25 is great. Use to
cut pizzas, herbs etc
Mediterranean Woodfired Ovens Hand forged custom-made tools
Stainless Steel or Galvanized.
Peel or Paddles: is the tool you will learn to handle better every time you use it.
Mainly used for moving the pizza or bread around the oven floor and out of the oven.
Coal Rake, 7 Iron or Bakers Rooker: this tool goes by many names but is the same
tool. It is handy for pulling dishes out from the oven or rotating them, to drag the coals
forward, to use with an old rag to clean the oven floor. Another handy use is to
support the larger logs when placing in the oven in the right position.
Poker: is used to manoeuvre the wood or cover with a rag to clean the oven floor.
Some people like this over the 7 iron, others prefer the 7 iron. They both have a place
and you too will know which one that you prefer.
Pusher or Hoe: this looks like a semi circle disc attached to a rod. It is used to push
the fire back or pull coals forward for cleaning.
Wooden boards for pizza and bread: You receive one included in the sale of you
oven tools, but it is usually great to have at least four on hand. They are made from
superior quality marine ply, which will withstand constant use. You may like to rub
olive oil into the surface when you first receive your boards, to help protect them from
the stains of tomato sauce etc

January 2010
Release 4

Page

19

CONVERSIONS
APPROXIMATE METRIC / IMPERIAL EQUIVALENTS

WEIGHT

METRIC
15 grams
25 grams
50 grams
75 grams
100 grams
125 grams
150 grams
175 grams
200 grams
225 grams
300 grams
325 grams
350 grams
400 grams
425 grams
450 grams
500 grams
750 grams
1
kilo
1.5 kilo
2
kilo
2.25 kilo
2.5 kilo
2.7 kilo
3
kilo

January 2010
Release 4

IMPERIAL

oz
1
oz
1 oz
2 oz
3 oz
4 oz
5 oz
6
oz
7
oz
8
oz
10 oz
11 oz
12
oz
14
oz
15
oz
1
lb
1lb 2 oz
1 lb 10 oz
2 lb 4 oz
2 lb 12oz
3 lb 5 oz
4 lb 8 oz
5 lb
5 lb 8 oz
6 lb
6 lb 8 oz

VOLUME

METRIC
1.25
2.5
5
10
15
30
45
50
100
125
200
250
300
400
450
500
600
700
1
1.2
1.5
2
2.5
3
3.5
4

ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
ml
litre
litres
litres
litres
litres
litres
litres
litres

IMPERIAL
tsp
tsp
1 tsp
2 tsp
1 tbsp 3 tsp
2 tbsp 1fl oz
3 tbsp
2 fl oz
3 fl oz
4 fl oz
7 fl oz pint
9 fl oz
10 fl oz pint
14 fl oz
16 fl oz
18 fl oz
1 pint 20 fl oz
1 pints
1 pints
2 pints
2 3/ 4 pints
3 pints
4 pints
5 pints
6 pints
7 pints

LENGTH

METRIC
3 mm
5 mm
1 cm
2 cm
2.5 cm
3 cm
4 cm
5 cm
6 cm
7 cm
8 cm
9 cm
10 cm
12 cm
13 cm
14 cm
15 cm
16 cm
17 cm
18 cm
19 cm
20 cm
22 cm
23 cm
25 cm
30 cm

IMPERIAL
in
in
in
in
1 in
1 in
1 in
2 in
2 in
2 in
3 in
3 in
4 in
4 in
5 in
5 in
6 in
6 in
6 in
7 in
7 in
8 in
8 in
9 in
10 in
12 in

Page

20

TEMPERATURE GUIDE
High
A very hot oven with a large fire producing flames that are visibly coming all the way over the
inner chamber and just extending up towards the flue. Use ten to twelve pieces of wood for
start up. A fire such as this should be lit every time the oven is used regardless of what is on
the menu. It is important to heat up the floor and chambers with such an intense heat to allow
you to cook for extended period of time at lower temperatures. Your oven should be ready to
use in thirty minutes with an initial fire showing the characteristics mentioned above.
Medium / High
The oven will have a good bed of coals glowing bright red, pieces of wood will also be glowing
red and holding their shape and producing flames that will travel about half way to three
quarters of the way over the top of the chamber. The oven should be like this about an hour
from the start up time. To maintain this temperature add another piece of wood to the fire as
required.
Medium
Very similar to the medium/high oven but the flames travel about half way or less over the
chamber and the wood will be starting to break down. The oven will be like this about an hour
and half after light up.
Medium / Low
The oven has a good bed of coals glowing red and is still producing flames. The wood itself
has lost its shape, broken down and collapsed forming the bed of coals. The flames will only
just be lapping at the back of the chamber and certainly would not travel more than half way.
The door can be placed in front of the opening to slow the air flow into the oven which reduces
the rate heat is removed. Do not fit the door tightly when there is a flame in the oven as it will
starve the fire of oxygen, put it out and start to smoke.
Low
Cooking at this temperature is purely utilizing the retained heat in the oven and locking it in
using the door to fit tightly. There will be no flames and the bed of coals will be dark and have
stopped glowing red.

January 2010
Release 4

Page

21

COOKING TIMES
DISH
Chicken

Breast Fillets

COOKWARE

TIME

TEMPERAURE

Terracotta Dish

12 Minutes

High

15 minutes

High

Thighs
Sausages

Leg of Lamb

Lamb Cutlets

Thin

Cast Iron

6 minutes

High to med/high

Thick

Cast Iron

9 minutes

High to med/high

Butter flied 1 kg

Terracotta

45 minutes

Med to med/low

Butter flied 2 kg

Terracotta

80 minutes

Med to med/low

Lay single

Terracotta

6 minutes

Med to high

Steak

Pre heat cast

Iron dish

6 minutes

High

Garlic Prawns

Pre heat cast

Iron dish

1 minute

High

Not piled up

Terracotta

Halved 30 mins

High

Spread out

Terracotta

Smaller 20 mins

High

Oven floor

2 minutes

High

Vegetables

Pizza/flat breads
Whole Fish

2 kg

Terracotta

30 minutes

Medium

Lamb Shanks

Single layer

Terracotta

2 hours

Low

Oven floor

30 40 mins

Low

Bread Loaves

January 2010
Release 4

Page

22

BOOK LIST
The following books are available from:
Bofins Bookshop.
806 Hay Street. PERTH. WA 6000.
Contact is: Kathy Bel-Bachir
Tel: 08 9321 5755
Fax: 08 9321 5744
Email: Kathy@boffinsbookshop.com.au
Mail Order facility is available at an additional cost to cover postage and handling.
Il Fornaio
Franco Gali
ISBN 0811 8329 7X
Available by Special Order
$39.95
Italian Baker
Carol Field
ISBN 0061 8126 68
Available by Special Order
$65.00
Foccacia
Carol Field
ISBN 0811 8406 54
Available by Special Order
$32.95
Best Ever Italian Cookbook
Livingstone Books-Good Introductory Book
Ph 9256 2218
$14.95

January 2010
Release 4

Page

23

RECIPES
Breads and Pizzas
Basic Breadmaking
(via Kingsley Sullivan)
Bread Old Fashioned White Loaf
(via Kingsley Sullivan)
Bread Vienna
(via Kingsley Sullivan)
Bread 100% Wholemeal
(via Kingsley Sullivan)
Bread Beer
(via Kingsley Sullivan)
Bread Pizza or Foccaccia
(via Kingsley Sullivan)
Bread Bagels
(via Kingsley Sullivan)
Bread French Style
About Sour Dough Starters & Make Sour Dough Bread
Bread Basic White Loaf
Bread Wholemeal
Bread Dark Rye
Bruschetta Apricot, Nectarine & Plum
Focaccia Basic
Focaccia (from Carol Fields Book Italian Baker)
Focaccia Olive and Pine Nut
Focaccia (rich) with Prosciutto
Morrocan Breads
Naan Bread for 10
Paratha
Turkish Bread
Pizza Dough
Pizza Tomato Sauce topping
Pizza Tandoori Chicken
Pizza Spinach and Ricotta
Pizza Salsa Verde Mushroom
Calzone
Calzone Avocado, Smoke Mozzarella &Tomato
Dessert Pizzas in Dessert Section

27
28
28
28
28
28
28
29
30
31
32
33
34
35
36
38
39
40
41
42
43
44
45
46
47
48
49
50

Meats and Chicken

Chicken, Tandoori Bottle Version & Ingredient Version
Portuguese Chicken
Warm Chicken Salad
Ginger Lime Kebabs
Roast Beef & Yorkshire Pudding
Lamb Cutlets, Marinated
Lamb, Moroccan
Lamb Shanks
Lamb Biryani
Fillet Honey Pork
Spareribs Chinese Flavour
Spareribs Smoked & Glazed
Fillet Honey Pork
Roast Harvey Beef Silverside

January 2010
Release 4

51
52
53
54
55
56
57
58
59
60
61
62
63
64
Page

24

Marinated Butterflied Primo Goat

Steak n Chips with Fried Onions & Mushrooms
Turkish Pide (Pie)
Woodfired Oven Turkey

65
66
67
68

Seafood
Prawns - Garlic
Prawns Curried with Courgettes (Khira Jhinga) Hot and Spicy
Snapper Baked
Whole Baby Dhufish
Lobster / Crayfish
Marinated Crayfish Tails with Sun Dried Tomatoes
Marinated Baked Salmon
Marinated Fish & Mushroom Kebabs

69
70
71
72
73
74
75
76

Vegetables
Vegetables, Roasted with Garlic Olive Oil
Vegetables, Roast Medley of
Raita/Salsa
Basil Cashew Pesto
Cucumber Yoghurt Raita
Bombay Potatoes
Potato Crust Vegetable Pizza
Mediterranean Grilled Mushrooms

77
78
80
81
82
83
84
85

Deserts and Accompaniments

Pizza Dessert Tiramisu
Pizza Chocolate Dessert
Pizza Marshmallow and Chocolate Dessert
Pizza Apple/Berry Crumble
Upside Down Pear & Apple Flan
Upside Down Cake
Apple Strudel
Banana Tarte Tartin with Mascarpone
Bread n Butter Pudding
Sticky Date Pudding

86
87
88
89
90
91
92
93
94
95

Other
Sticky Chocolate Brownies
Fondue Style Haloumi Cheese + Kefalograviera Cheese
Aussie Breakfast
Eggs (Scrambled)
Sausage Rolls
January 2010
Release 4

96
97
98
99
100
Page

25

Basic Bread Making

Introduction
Despite the plethora of recipes for bread, they can all be broken down to one basic
formula. Knowing and understanding that basic recipe allows the home baker to improvise
and create bread to their own particular taste or needs.
Basic Formula
Flour
Salt
Yeast
Fat
Liquid

=
=
=
=
=

100%
2%
2%
4%
60-70%

e.g.
e.g.
e.g.
e.g.
e.g.

1000gms
20gms
20gms
40gms
600-700mls
1750approx

Variations to Basic Formula

Flour

White, wholemeal, rye, barley, spelt

Salt

An imperative for taste and controlling

Fermentation

Yeast

This percentage is for fresh yeast.

If using dried yeast, use 1%.
The yeast can be reduced or increased
To vary fermentation.

Fat
the

This is optional and affects the crumb,

Structure and the keeping qualities of

bread
Use

butter,

margarine,

olive

oil,

vegetable
Oil, lard, sunflower oil or walnut oil.
Liquid

This percentage may have to be varied

Depending on the type of flour being

used.
Use water, milk, beer, etc
Dough Making
Crumble yeast in to blood temperature liquid
Rub fat into the dry ingredients
When yeast is dissolved, mix in to the dry ingredients and turn out onto bench and knead
vigorously for 10-15 minutes until dough is smooth and elastic
Keep the dough as wet as possible without being sticky.
Place dough into an oiled bowl and cover with a damp cloth or plastic film and allow to sit
in a warm place until doubled in size.
Knock back and shape in to loaves or rolls.
January 2010
Release 4

Page

26

Cover again and leave to prove until soft and spongy.

Bake at 180C just when you think the fire is out will actually look a grey/black colour
and slightly red. Should not be any flame more retained heat.

Recipes
Old Fashioned White Bread
500gm Bakers Flour
10gm Salt
10gm Yeast
20gm Unsalted butter
300ml Lukewarm water

100% Wholemeal Bread

500gm Stoneground wholemeal flour
10gm Salt
10gm Yeast
20gm Unsalted butter
300ml Lukewarm water

Vienna Bread
500gm Bakers Flour
10gm Salt
10gm Yeast
20gm Unsalted butter
300ml Lukewarm milk

Beer Bread
250gm Bakers Flour
250gm Stoneground wholemeal flour
10gm Salt
10gm Yeast
20gm Unsalted butter
300ml Lukewarm beer

Pizza or Focaccia
500gm Bakers Flour
10gm Salt
10gm Yeast
20gm Olive oil
300ml Lukewarm water

Bagels
500gm Bakers Flour
10gm Salt
10gm Yeast
20gm Corn oil
300ml Lukewarm water

Method for Bagels

When proven, shape in to rings and allow to prove again.
After second proving, drop a few at a time in to a pan of water simmering at the boil.
As soon as they float to the surface remove with a slotted spoon.
Place on to a greased baking tray and bake at 180C until golden brown.

January 2010
Release 4

Page

27

French Style Bread

500gm Bakers Flour
10gm Salt
10gm Yeast
300ml Lukewarm water
Mix 300gm Bakers Flour with 300ml water and yeast.
Cover and leave to ferment for 1.5 hours in a warm place.
Add remaining flour with salt
Turn onto a lightly floured bench and knead vigorously for 15-20 minutes, then cover and
leave to rise until doubled in size.
Knock back and divide in to desired weights.
Shape as required and place on greased baking trays cover and leave to rise until fully
proven.
Spray generously with water and bake in an 180C oven until golden brown.

January 2010
Release 4

Page

28

About Sour Dough Starters

To make a starter
250ml cold potato water, grape juice, lemon juice or plain water
250gm Stoneground wholemeal flour
Mix together to a thin paste in a plastic or ceramic mixing bowl.
Cover with a porous cloth e.g., cheesecloth and leave near an open window out of direct
sunlight for three to four days.
It should have started to ferment (i.e. bubble) and have a sweet/sour pleasant aroma to it.
Mix in another 250ml water and 250gm flour.
If not using within four hours refrigerate.
The starter needs to be fed daily with 250ml water and 250gm flour.
Pour off excess started before feeding.
Two to three hours before using the starter, remove from refrigerator and feed.

To make Sour Dough Bread

750gm Bakers flour
15gm Salt
250ml Starter
250ml Water
Mix together and knead well. Let prove for 2-3 hours
Mould in to two leaves and let prove for 1.5 2 hours until soft and puffy
Slash and bake in 180C until golden brown and tested hollow
Tested hollow = knock the loaf on the bottom and hear the hollow sound indication it is
cooked.

January 2010
Release 4

Page

29

Basic White Loaf

Ingredients:
3 tsp yeast
1 cup, plus 2 tbsp warm water
2 tbsp oil
2 tsp sugar
1 tsp salt
2 tbsp non-fat milk powder
3 cups high grade plain flour (Bakers flour)
Method:
Combine yeast, water and sugar in a bowl and wait 10 minutes until it froths
Sift flour and make a well in the centre
Combine remainder of the ingredients
Turn onto a floured surface and knead
Leave to rise again for 1 hour
Turn onto a floured surface and knead into shape
Place in a loaf tin or straight onto the oven floor

January 2010
Release 4

Page

30

Wholemeal Bread
Ingredients:
3 tsp yeast
1 cups warm water
2 tsp sugar
1 tsp salt
2 tbsp oil
2 tbsp gluten flour
2 tbsp non-fat milk powder (optional)
3 cups high-grade wholemeal flour
2 tbsp wheat germ (optional)
Method:
Measure and mix first 6 ingredients with milk powder, add 1 cups of wholemeal flour
and mix thoroughly
Cover and leave 15 minutes or longer in a warm place
Stir in remaining wholemeal flour and optional wheat germ add a little extra flour or
water to make a dough firm enough to knead for 10 minutes
Turn dough into a bowl that is coated with 2-3 tsp oil, cover with cling wrap and leave
for 30 40 minutes
Knead lightly in the bowl then pat out into a square. Roll dough into a cylinder and
level the top, leave to rise for 1 hour and place onto oven floor
Bake in oven for 30 minutes

January 2010
Release 4

Page

31

Dark Rye Bread

Ingredients:
3 tsp yeast
1 cups warm water
2 tsp golden syrup (leave out for lighter loaf)
1 tsp salt
2 tbsp oil
2 cups high grade plain flour
1 cups rye grain flour
2 tbsp cocoa powder (leave out for lighter loaf)
1 tsp instant coffee granules
1 tsp caraway seeds
Method:
Mix first 5 ingredients together with 1 cup high-grade flour, cover and leave in a warm
place for 15 minutes
Stir in the remaining flour, the rye meal, cocoa powder, coffee and caraway seed
Add a little extra flour or water to make a dough firm enough to knead for 10 minutes
Turn dough into a bowl that is coated with 2-3 tsp oil, cover with cling wrap and leave
in warm place for 30 minutes
Knead dough lightly in bowl for a minute before turning out onto lightly floured surface
and make into a round ball
Let loaf rise for 1 hour or to rise to twice its size
Bake in oven for 30 minutes

January 2010
Release 4

Page

32

Bruschetta - Apricot, Nectarine and Plum

Ingredients (makes 8):
4 Apricots
4 very ripe soft nectarines
4 plums
8 thick slices of a sour dough bread or bruschetta bread
Vanilla sugar, made with 2 pods or 2- 4 tsp. essence
250 gms castor sugar
50ml brandy
Method:
Butter a baking tray. Butter each slice of bread on one side only
Cut the vanilla pods into small pieces and pound with the sugar in a mortar
Alternatively, roughly chop the vanilla with the sugar in a food processor, or blend the
essence
Halve the fruit and remove the stones. Put the fruit together in a bowl. Stir in the
vanilla sugar and the brandy. Leave to marinate for 20 minutes or so
On each buttered slice of bread break and press two halves of nectarine, cut side
down, so that the bread absorbs the juices
Place the apricots and plums cut side up on top of each slice and pour over the
remaining juices from the bowl
Bake in the oven until the edges of the bread are crisp and the fruit cooked (approx 10
minutes)
Accompaniments:
Serve with fresh whipped cream or ice cream

Note:
Do not add any more wood after your main meal. There should be sufficient heat
retained in the oven for dessert, as a guide hour later.

January 2010
Release 4

Page

33

Basic Focaccia
This basic focaccia dough has an extremely nice flavour and slightly porous texture. You
can make the dough, cover it well with plastic wrap, and place in the refrigerator for use
later in the day. You can also make the dough one-day and use it the next
Ingredients (sponge):
I tsp of dried yeast
cup of warm water
100 gms of plain flour (unbleached is recommended)
Sprinkle the yeast over the warm water in a large bowl, whisk it in, and let stand until
creamy, (about 10mins). Stir in the flour. Cover tightly with plastic wrap and let rise
until very bubbly and doubled, (about 45mins)
Ingredients (dough):
1 tsp yeast
1 cup warm water
3 tbsp of extra virgin olive oil
Method (sponge):
450gms (3/4 cup) of flour
2 tsp of sea salt
Sprinkle the yeast over the water, whisk in and let stand for 5-10mins
With a wooden spoon, stir yeast mixture and olive oil into the sponge, and mix well
By Hand:
Whisk in 1 cup of flour, stir in the salt and remaining flour, 2 cups at a time and mix
until the dough is well blended
Knead on a lightly floured surface until soft and velvety, about 8-10mins
With Mixer:
Add the dissolved yeast and olive oil to the sponge in the mixer bowl and mix well
Add the flour and the salt and stir 12mins
Change to dough hook and knead at minimum speed for 3-4mins. At this stage you
should be able to pull the dough up into peaks with your fingers.
Place 1 tablespoon of flour on worktop and knead briefly until comes together nicely
st

1 rise:
Place the dough in a lightly oiled container, cover it tightly with plastic wrap, and let
rise until doubled in size -approximately 1 hours
Shaping and 2

nd

rise

The dough will be soft, delicate, and full of air bubbles. Divide by 2 or flatted out with
oiled or wet hands. Dimple with your fingers and cover with a tea towel for hr
Toppings:
2 tablespoon of extra virgin olive oil and 1-1 tsp of coarse sea salt
January 2010
Release 4

Page

34

Focaccia from Carol Fields book Italian Baker

Ingredients:
Makes enough dough for three 9 or 10 inch round focaccia or two 10.5 x 15.5 thinner
rectangle focaccia
Ingredients:
2 tsp active dry yeast
cup water warm
2 cups plus 1-2 tbsp water room temperature
2 tbsp olive oil
About 7 cups (1000gms) unbleached all purpose flour or half all purpose and half
bread flour.
1 tbsp fine sea salt or table salt
By Hand:
Stir the yeast into the warm water in a large mixing bowl and let stand until creamy for
about 10 minutes. Stir in 2 cups + 1 tbsp water and the oil. Add 2 cups of the flour
and the salt and whisk or stir until smooth. Stir in the remaining flour, 1 cup at a time,
until the dough comes together. Knead on a floured surface until velvety and soft,
about 8 10 minutes.
By Mixer:
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10
minutes. Stir in 2 cups + 1 tbsp water and the oil with the paddle. Add the flour and
salt and mix until the dough comes together 1 - 2 minutes, adding 1 tbsp water if
needed. Change to the dough hook and knead at low speed for 1 2 minutes, then at
medium speed for another 3 minutes. Stop to push the dough down from the collar.
The dough should be velvety and elastic.
By Processor:
Process the dough in 2 batches. Stir the yeast into the warm water in a small bowl; let
stand until creamy - about 10 minutes. Place the flour and salt in a food processor fitted
with the steel blade and process with 2 or 3 pulses to sift. With the processor running, pour
2 cups + 1 tbsp cold water into the dissolved yeast and oil through the feed tube and
process until the dough gathers into a rough mass. Process for 20 seconds longer to
knead. Finish kneading by hand on a floured surface until the dough is velvety and elastic,
2 3 minutes.

Continued over page

January 2010
Release 4

Page

35

st

1 rise:
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until
double in size - about 1 hours.
Shaping and 2nd rise:
For round focaccia, cut the dough in 3 equal pieces on a lightly floured surface. Shape
each piece into a thick disk; roll out each disk to a 9 10 inch circle and place in the
bottom of an oiled 9 - 10inch-pie plate. For rectangle focaccia, cut the dough in half and
shape to fit 2 oiled 10 x 15 inch pans. Cover the dough with towels and let rise for 30
minutes.
rd

Dimpling and 3 rise:

Dimple the dough vigorously with your fingertips, leaving indentations that are as deep
as inch. The bakers of Genoa do this to trap the little pools of oil and salt that
flavour the surface. Cover the top with moist towels and let rise until double in size about 2 hours.
Topping:
Select a topping (sea salt, olive oil, herbs) The secret to keeping these doughs moist
and yet cooking them thoroughly is to cover the top with equal amounts of olive oil and
water mixed with salt; the water evaporates slowly during the cooking, allowing the
interiors to cook fully without drying out.

Baking:
Place pans on preheated stones. Bake for 20 25 minutes, spraying with water 3
times in the first 10 minutes; immediately invert the focaccia onto racks to cool so that
the bottom crusts dont get soggy.
DONT refrigerate, they wont taste right, best to eat on the day cooked.

January 2010
Release 4

Page

36

Olive and Pine Nut Focaccia

Ingredients:
The dough:
1 sachet (7g) of active dried yeast
1 tsp of sugar
60ml of warm water
1kg of plain flour
1 tbsp of salt
5 tbsp of olive oil
750ml of warm water
Method:
In a small bowl stir yeast, 60ml of warm water and sugar. Leave aside to froth for
5-8 minutes
Put flour and salt in a large bowl and mix well. Add 2 tbsp of olive oil, the yeast
mixture and the extra 750ml of water mixture to the flour and salt. Stir with a
wooden spoon until mixture holds together and clumps around the wooden spoon.
Turn out onto a floured surface and knead until smooth or until a finger impression
springs back out, at least 8 minutes. The dough may be mixed in a heavy-duty
processor and kneaded in an electric mixer with a dough hook
Place the dough in a bowl, which has been lightly oiled, and roll it around to coat
the surface.
Seal with plastic wrap or plastic bag and let it double in size, about one and half
hours.
Knock dough down and divide in two
Shape each half into a large rectangle approximately 28cm x 38cm and transfer to
lightly floured heavy-duty baking trays or large trays with shallow sides
Slip trays into plastic bags or cover with a tea towel and let sit 30 minutes. Using
your fingertips, dimple surface of dough with impressions as deep as 1 cm (
inch)
Again cover trays and set aside in a protected spot for 2 hours, or until dough has
doubled
Stud with olives and sprinkle with pine nuts
Drizzle remaining 3 tbsp olive oil over the surface, letting it pool in the indentations

If you want to have the bread with your main course, then place the trays near the front of
the oven (providing your oven is not too hot) while cooking your roast or whatever and
rotate several times. Should take approximately 15-20mins. Transfer to wire rack upside
down to cool.
Note: For a Bianca style focaccia you can omit the olives and pine nuts and just add
coarse sea salt and rosemary.

January 2010
Release 4

Page

37

Rich Focaccia with Prosciutto

Ingredients:
225 gms of plain flour
tsp salt
tsp of bicarbonate of soda
15 ml of butter
1 tbsp of olive oil
1 egg, lightly beaten
125ml of buttermilk
425 gms of Parmesan cheese, grated
425 gms of Provolone or Gouda cheese, shredded
75 gms of lean prosciutto or bacon, cut into very fine dice
Extra virgin olive oil

Method:
Put flour, salt and bicarbonate of soda in a bowl and mix well. Rub in butter and
then add olive oil, egg and buttermilk. Stir until the mixture begins to unite and
then add all of the Parmesan, three quarter of the Provolone and prosciutto. Mix
to form loose dough
Knead on a floured surface. It may be necessary to add a little more flour or olive
oil to maintain a soft but non-sticky texture. Knead until uniform and smooth, no
more that 3 minutes
Cover with a tea towel or plastic bag and set aside to rest for 20 minutes
Grease a pizza or baking tray. Place dough in the centre and press with the heel
of the hand. Working from the middle towards the outside, press and flatten dough
to a circle, approximately 25 cm in diameter
Brush with olive oil and scatter remaining provolone on top
Rest uncovered for 10 minutes

Place in a cool oven or rotate at the mouth of the oven for 15 minutes

January 2010
Release 4

Page

38

Morrocan Breads
This recipe is for flat bread suitable for rolling into a kebab or just eaten with any main
meal. It contains chickpeas so it is great for vegetarians. Quick and easy to make, with no
rising time required and produces 13 large breads.
Ingredients:
1 kg of flour
30 gms of sugar
2 tbsp of salt
2 sachets or 4 tsp of dried yeast
500 ml of warm water
1 tin of chick peas drained
1 tsp of coriander seeds
1 tsp of cumin seeds or powder

Method:
In a large bowl mix all ingredients including the chickpeas
Make a well in the centre and fold the water in gradually
Squash the chickpeas through your fingers to combine
The kneading can be done by hand but if you have a Kenwood or bread maker divide
the mixture in half and let the processor do the work
Roll out to 13 large flat breads similar to a pizza base and cook on the oven floor. Fill
with marinated meat or chicken or use as a bread dip

January 2010
Release 4

Page

39

Naan Bread for 10

Naan breads can only be made using the traditional Tandoori oven or your Mediterranean
Woodfired Oven. These breads will find a way into every meal you make, as they are
quick to make and are also very filling. Ingredients below are enough for 10 people, it may
be an idea to make extra for an emergency, and you can freeze the dough or make the
naans and keep in the fridge for breakfast or use as lunch pockets or even reheat in the
oven the next night to eat with another main dish!
Ingredients:
600 gm of plain flour
2 tsp of dried yeast
2 tsp of salt
2 tsp of sugar
4 tbsp of natural yoghurt
4 tbsp Ghee (Asian grocers)
300 350 ml of warm water
Method:
Add sugar, water & yeast together and let stand for 15 minutes
Stir salt into flour; add melted ghee, yoghurt & yeast mix
Knead for 5 -10 minutes either by hand or with a mixer with a dough hook
Cover dough and let rise until doubled
Cooking Naans:
Pull off pieces the size of a mandarin for small naan breads or a tennis ball for large
Roll out thinly on a well-floured surface in the shape of teardrops
Place naan onto the floor of a hot oven. The breads will balloon rapidly
Watch to ensure they dont burst, as this will cause them to dry out
Spin naans around cooking both ends evenly until slightly brown
Place at the mouth of the oven as you cook each one
Accompany with:
Tandoori Chicken or fish. Shredded lettuce. (See accompaniments page for other ideas)
Notes:
Small naans are easy to cook than long ones and will slit easier for filling

January 2010
Release 4

Page

40

Paratha
These are like a savoury pancake

Ingredients: makes 12
2 cups flour
1 tsp salt
cup water (approximately)
70 gms melted ghee or oil
Method:
Place flour and salt in a bowl. Make a well in the centre, gradually stir in the water and
work to a soft supple dough. Or use a processor
Knead for 10mins, cover and leave aside for 30mins. (dough should be very soft)
Divide into 12 pieces. Roll out thinly onto a floured board
Brush with melted ghee or oil and fold in half; brush again and fold in half again. Roll
out again to a circle of about 3mm (1/8 inch) thick
Use a pre-heated cast iron plate with the melted ghee or oil
Add Paratha and cook for 1 min. lightly brush the top with a little ghee or oil and turn
over. Cook until golden brown.
Remove from pan and keep warm while cooking the rest. To keep these warm you
may like to keep in a terracotta pot with lid near the front of the oven door.
Note:
Mashed potato can be included in the dough. Use 2 boiled potatoes; dont add any
milk or liquids.
Mash drained pumpkin could also be included in the dough. Should the dough get too
soft, just add a little dry flour and knead.

January 2010
Release 4

Page

41

Turkish Bread
Ingredients (starter):
tsp of dry yeast
cup (60 ml) warm water
2 tbsp warm milk
1 cup of plain flour
Ingredients (dough):
1 tsp dried yeast
1 cups (375ml) warm water
1 tsp of sugar
3 cups (450g) of plain flour
1 teaspoon of salt
2 tbsp of olive oil
2 tsp sesame seeds
Method (starter):
Combine yeast, water and milk in a small bowl, whisk until yeast is dissolved. Cover
and stand in warm place for at least 6 hrs or overnight
Method (dough):
Combine yeast, water and sugar in small bowl, whisk until yeast is dissolved. Cover,
stand in a warm place about 10 minutes or until mixture is slightly foamy
Turn starter onto floured surface, knead 2 minutes or until smooth. Cut starter into
2cm pieces. Sift flour and salt into large bowl, add yeast mixture, starter pieces and
oil, mix to a soft dough
Turn dough onto floured surface, knead for about 2mins or until almost smooth.
Place dough into greased bowl, cover and stand in a warm place for about 40mins or
until doubled in size. Turn dough onto floured surface and knead until smooth. Halve
dough; knead each half for about 5mins or until smooth and elastic. Place each half of
dough into a greased bowl, cover and stand in a warm place about 40 minutes or until
almost doubled in size
Roll each half of dough into an oval about 35cm long. This dough is quite moist. Use
floured hands. Make indents evenly over dough with your finger; dust with a little flour,
sprinkle with seeds. Cover dough with greased plastic wrap to prevent drying out while
oven trays are being heated. Now place lightly greased oven trays in a very hot oven
for 1-2 minutes. Quickly remove plastic from dough, and quickly place dough onto hot
trays. Bake in a very hot oven about 10 minutes.

January 2010
Release 4

Page

42

Pizza Dough
Pizza dough freezes well so it makes sense to make large quantities at any one time. This
recipe makes 3 or 4 medium sized pizzas. It is easy to double up the amount of
ingredients if you need more. It should be soft, springy dough not so soft that its limp but
not so stiff that it is hard to work with.
Ingredients:
500gms good quality flour
Pinch of salt
1 tsp of sugar
1 sachet or 2 tsp of dry yeast
2 tbsp of olive oil
300 ml of warm water
Method:
Combine the yeast and the sugar with the water and let stand for 15 minutes until
frothy
Stir the salt through the flour
Add yeast mix and olive oil to the flour mixture
Combine by hand or with a processor
Turn on to a floured bench and knead for about five minutes until the dough is smooth
and springy. If you have a processor use the dough hook and knead until to becomes
attached to the hook and nothing is left at the bottom of the bowl
Return the dough to a clean container rolled into tennis ball size portions, cover with
plastic film brushed with olive oil or the lid and leave in a warm place to double in size,
approximately 2 hours. If time is short, put it in a place to rise like a warm car or front
of the oven
Roll out the dough into a thin circle from the inside to the outer edge, turning so you
keep in a nice round shape

January 2010
Release 4

Page

43

Tomato Sauce/Topping for Pizza

Ingredients:
2 x 450g cans of whole or chopped tomatoes or 1kg of ripe romas, chopped
2 tsp of garlic
Salt and freshly ground pepper
2 big sprigs of basil
Method:
Put the tomatoes into a medium saucepan
Cook until the liquid is reduced
Add the rest of the ingredients
Roughly blend the mixture but do leave some texture
Note:
Another easy alternative is using the thicker version of pasta sauces available in jars
at the supermarket. Five brothers is a popular brand
SPC makes a nice pizza sauce topping also

January 2010
Release 4

Page

44

Tandoori Chicken Pizza

Ingredients:
1 Pizza dough
1 kg cooked Tandoori chicken (cut into small pieces)
Tandoori sauce from chicken
2 tbsp plain flour
1 hand full of iceberg lettuce
1 hand full or snow pea sprouts
2 tbsp of mayonnaise

Method:
Cook the Tandoori chicken for 15minutes as per Tandoori recipe in this book
Thicken the left over sauce with some plain flour to give substance to the mixture
Roll out the dough to desired thickness and prick with a fork so dough rises to a
minimum
Spread out the thickened Tandoori chicken topping over the base
Cook in the woodfired oven
Accompaniments:
Mix lettuce and snow pea sprouts together with the mayonnaise and place onto the
cooked pizza, cover about half of the pizza from the centre outwards
The salad mixture gives a fantastic texture and crunch to the Tandoori flavour of the
pizza
Yoghurt or sour cream added on top in blobs also adds a nice taste to the pizza

January 2010
Release 4

Page

45

Spinach and Ricotta Pizza

Ingredients:
1 x pizza dough recipe
Olive oil for brushing and pouring
1.5 kg fresh spinach
4 tbsp olive oil
1 tbsp of sultanas (optional)
2 tbsp of pine nuts
3 gloves of garlic, minced
Salt and freshly ground black pepper
100g of ricotta cheese
100g grated or mozzarella or Fontana cheese
Method:
Roll out dough to 11 inch diameter, with a raised rim, then brush surface with olive oil.
Wash leaves and stem spinach until just tender, stirring once or twice.
Drain, squeeze dry in a tea towel then chop coarsely.
Heat 4 tbsp olive oil and gently saut sultanas and pine nuts until nuts are golden and
the sultanas swollen. Add garlic, toss through and then add spinach. Cook 20 -30
seconds. Season, allow cooling and lightly tossing the ricotta through the spinach. The
appearance is better if the ricotta remains in clumps throughout the spinach.
Spoon filling onto pizza base, keeping within the rim.
Sprinkle with cheese and drizzle over with olive oil.

January 2010
Release 4

Page

46

Salsa Verde Mushroom Pizza

Ingredients:
1/3C extra-virgin olive oil
3 cloves garlic crushed
500gm button mushrooms sliced
1/2C freshly grated parmesan cheese
2 tsp whole grain mustard
1/2C fresh flat-leaf parsley leaves
1/2C fresh mint
1/4C fresh breadcrumbs
1 tbsp capers rinsed and drained
2 anchovies
Method
Mix 1 tbsp oil, 2 crushed cloves garlic and sliced mushrooms together
Stir in the parmesan cheese
Spread mustard over pizza base
Top with mushroom mixture
Place in oven to cook
Salsa Verde: place all in food processor parsley, mint, breadcrumbs, capers,
anchovies and remaining oil and garlic process until well combined
Place salsa verde on top of cooked pizza and serve.

January 2010
Release 4

Page

47

Calzone
This is a wonderful Calzone recipe. The term Calzone comes from Italy. It means leftover
pizza dough made into mini turnovers. They can be made any size you wish for a starter to
the larger dinner variety.
This pastry freezes beautifully.
Ingredients:
2 tsp dried yeast
2 tsp sugar
cup warm skim milk
200 gms of thick natural yoghurt
tsp salt
3 cups plain flour
cup of Polenta

Method:
Combine all dry ingredients in the processor or mix by hand
Combine warm milk and yoghurt and add to the dry mix
Knead dough by hand or with a processor
Roll out and cut with a pastry cutter, mug or large cup
Fill with leftover pizza ingredients or make up your own recipe

Note: Makes 12. You can fill calzone with anything you wish but always use cooked meat,
as cooking time is fast and ingredients are only being warmed while the outside is cooking

January 2010
Release 4

Page

48

Calzone-Avocado, Smoked Mozzarella and Tomato

Ingredients:
1 x Calzone dough recipe (as per book)
The filling:
125 gms of grated parmesan cheese
125 gms of shredded smoked mozzarella cheese
500gms of firm fresh tomatoes, ideally Romano
1 small red onion, finely sliced
2 large slightly under-ripe avocados peeled and sliced
3 tbsp of chopped fresh basil
2-3 tbsp of olive oil
Salt/freshly ground black pepper

Method:
Roll out dough to a circle of approximately 30cm (12 inches) and place on an oiled
heavy duty baking tray or make it on the pizza board and transfer to terracotta oval
dish.
Distribute the cheese over the base within 2cm of the edge.
Plunge each tomato into boiling water for 5-6 seconds then peel and slice.
Arrange on one half of dough along with onion, avocado and basil. Drizzle over 2-3
tbsp of olive oil and season to taste with salt and pepper.
Fold the other half over to cover filling, matching edges. Seal edges by rolling over
and pinching together.
Brush surface with olive oil and transfer immediately to oven. Bake until dough is
golden.
Note:
Make one 12 inch Calzone-enough for 2

January 2010
Release 4

Page

49

Tandoori Chicken Bottle Version Chefs Version

Tandoori chicken is a dry dish, when the moisture has dried up and the chicken is a dark
red color the chicken should be cooked thoroughly.
Ingredients:
1 kg bite size chicken pieces
(thigh is best)
2 heaped tablespoon Rajah Tandoori paste (Woolworths)
1 small tub natural yoghurt
1/3 cup olive oil
Salt and pepper to taste
Dash of cream.
Method:
Mix all ingredients and chicken, marinate over night or as long as possible. If using
larger chicken pieces like breast, score the flesh.
Take out from fridge and leave at room temperature.
Cook in a terracotta dish, initially open to heat, this changes the colour to a deep red
and dry up some of the liquid. Approximately 5 minutes.
Stir the chicken and cover with foil or lid, to cook for the remaining time (approximately
8 minutes)
Tandoori Chicken Ingredient Version
Ingredients:
2 kg bite size chicken pieces
300 ml natural yoghurt
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon cumin
Chili powder to taste (2-3 tsp)
1 tsp fennel
Dash of Olive Oil if using chicken breast
2 tsp crushed garlic
2 tsp crushed ginger
Dash of Olive Oil if using chicken breast
Pinch of red tandori coloring or Annatto seeds (Asian grocers)
Method:
Follow cooking method as above.
Accompaniments:
Naan breads
Raita
Plain natural yoghurt.
Shredded lettuce
Chopped chili

January 2010
Release 4

Page

50

Portuguese Chicken
Ingredients:
1 Red onion, chopped
6 Garlic cloves, chopped
3 tsp grated lemon rind
2 tsp chilli flakes
1 tsp paprika
60 ml ( cup) oil
60 ml ( cup) red wine vinegar
4 x 500 gms chicken pieces
10 gms ( cup) chopped flat leaf (Italian) parsley
Lemon halves for garnish
Method:
Put the onion, garlic, lemon rind, chilli flakes, paprika, oil and vinegar in a food
processor and blend them to a smooth paste
Score each piece of chicken and brush it with the spice mixture
Put the chicken pieces in a terracotta dish, cover and refrigerate overnight
Remove dish from fridge at least 1 hr prior to cooking so the dish and food is nearer to
ambient temperature
Place the chicken in the oven med low heat and cook for 10 minutes
Accompaniments:
Sprinkle with parsley and serve with the lemon halves

January 2010
Release 4

Page

51

Warm Chicken Pasta Salad

Ingredients:
One packet penne pasta (500 gms)
4 medium sized chicken breast
cup olive oil
tsp crushed garlic
tsp crushed garlic
1 roasted capsicum sliced if from a jar you may like to brown it more.
1 cup marinated artichokes, drained (may need to be cut smaller)
cup semi dried tomatoes, drained
Salt and pepper to taste
1 red onion thinly sliced
cup firmly packed basil leaves
2 tbsp red wine vinegar
cup water
Method:
Cook pasta as normal
Brush chicken with olive oil and garlic
Pre heat a cast iron plate as normal
Cook chicken and onion on the cast iron platen - once cooked transfer to a container
and cover for 5 minutes to relax
Combine the remaining ingredients and shake well in a shaker
Combine pasta, chicken, artichokes, capsicum and basil in a bowl, then pour the
ingredients over and mix through

January 2010
Release 4

Page

52

Ginger & Lime Kebabs

These are great quick and easy starters. Ingredients below are enough for 6 people.
Ingredients: Use 6 medium or 12 small skewers
500g either fish, chicken or pork (bite size cubes)
Selection of vegetables in season
Capsicum, courgettes, red onion, mushroom, cherry tomatoes
Marinade:
3 limes
1 tbsp green cardamom pods
1 onion, finely chopped
1 tsp crushed ginger
3 tbsp olive oil
Method:
Grate the rind and squeeze the juice from limes.
Split the cardamom pods and remove the seeds. Crush with a mortar or the back of
heavy knife.
Mix together and spread over the fish etc.
Marinate for 2 3 hours
Thread skewers.
Heat cast iron dish with olive oil until you see the smoke rising from the oil.
Place skewers onto cast iron dish and cook for approximately 15 20mins turning at
least once during cooking time.
Accompaniments:
Naan breads, salads or eat alone

January 2010
Release 4

Page

53

Roast Beef & Yorkshire Pudding

If you are roasting a joint of beef then you must make Yorkshire Puddings! De
boning meat always is the fastest option to use.
Cook when the oven is up to temperature, usually no more flames just glowing
embers.
Ingredients:
2 kg of beef (Blade, Rib on the Bone or Topside)
4 large onions with skins on
6 8 medium to large potatoes with skin on
Sliced Butternut Pumpkin with lots of ground black pepper
Fresh garlic (optional)
Method:
Place the beef, potatoes, and onions in a large roasting dish
Brush with Olive oil and season
Insert fresh garlic into the beef (optional)
Place in oven in terracotta dish and rotate dish every so often
Let it sizzle away for approximately 45 minutes
Place your pumpkin on a smaller tray alongside the beef or alternatively cook
while beef is resting at the mouth of the fire
Take some the juices from the tray to make the gravy and set some aside for the
Yorkshire Puddings

Yorkshire Puddings
Ingredients:

120g of Plain flour

Pinch of salt
200ml of milk
Oil from roast tray
Method:
Mix flour and salt in a bowl
Make a well in the centre and add egg
Fold in milk
Whisk by hand
In your small patty trays (as youd use for mince pies) place a small amount of the
juices from the roasting tray in each patty division.
Heat in the oven for 1 min until spitting, remove and quickly add batter.
Return to oven and rotate as they will cook quickly

January 2010
Release 4

Page

54

Marinated Lamb Cutlets

Ingredients:
24 lamb cutlets, if adding more, adjust other ingredients to cover the meat
Marinade:
1/4 cup olive oil
Juice of one lemon
2 tablespoons of honey
Salt and pepper
Method:
Marinate for a couple of hours
Lay in rectangle terracotta dish adding more olive oil
Lightly sprinkle with steak salt or "Moroccan spices" (Master foods brand)
Do not overlap the cutlets because the bottom ones will not cook evenly
Place into a very hot oven for about 4 to 5 Minutes only (well done)
They will continue to cook in the dish even after they have been removed from the
oven.

January 2010
Release 4

Page

55

Moroccan Lamb
Meat cooked in the Oven takes approximately 30 minutes per kilo.
Ingredients:
Trim one leg of Lamb (ask your butcher to de-bone making it flat as it cooks better this
way)
2 tbsp Olive oil
Marinade:
4 tbsp chicken stock
Hand full of finely chopped herbs (Basil, Coriander and Flat Italian parsley)
1 tbsp soy sauce
Juice of half lemon
1 tbsp mango chutney
Salt and pepper to taste
3 tsp of Moroccan spices
Method:
Combine marinade with lamb and let stand overnight in fridge
Put lamb into terracotta rectangle dish and pour remaining marinade over meat
Put into the oven for approximately 10 minutes then cover with foil for the rest of the
cooking time approx 20 min. No need to turn the lamb over
Stand meat (covered) outside oven door for 5 or 10 minutes to relax
Accompaniments:
Steamed or roasted vegetables
Turkish bread.
Naan bread
Salad

January 2010
Release 4

Page

56

Lamb Shanks
Ingredients:

4 to 6 Lamb Shanks
Seasoned flour
2 Tbsp oil
1 Clove crushed garlic
2 sliced onions
1 cup chopped celery
Chopped parsley

1 tsp sugar
1 cup stock (any)
1 can crushed tomato
cup white wine
Hand full of sliced mushrooms
Tsp salt

Method:
Roll shanks in seasoned flour
Place in a terracotta dish in oven and heat oil
Saut the shanks, onions and celery until the shanks look a good colour
Add the seasoning, stock, tomato and wine
Cover with foil and cook for 2 hours
Rest for 10 minutes in the front of the oven
Oven Temperature:
Maintain a hot oven with hot coals and just a small fire in the rear of the oven.
Hints:
Choose smaller shanks with less fat and more meat on them.
Rotate shanks regularly (every 30 minutes or so)
Accompaniments:
Serve shanks on a bed of mashed potato, some steamed greens and spoon sauted
juices over the top. Sprinkle with parsley.

January 2010
Release 4

Page

57

Lamb Biryani
Rice cooks well in the oven, absorption method makes it even more filling than boiled rice
Ingredients:
3 tbsp oil
1 kg boneless lamb shoulder, thinly sliced
1 large onion, chopped
2 cloves garlic, pressed
1 tsp fresh ginger, grated
4 cloves
5 cm piece cardamom stick
5 cardamom pods
1 tbsp curry paste or powder
3 cups chicken stock
2 cups long grain rice
2 tbsp lemon juice
Salt to taste
Method:
Put oil and lamb in a round terracotta dish and brown well
Add onion, garlic, ginger, cloves, cinnamon, cardamom and curry paste or powder
Add 1 cup of stock and salt to taste
Cover with lid and allow to simmer for 10-15 minutes
Add remaining stock, rice and lemon juice
Cover pot and allow rice to simmer for a further 15 minutes
All stock should be absorbed, stir and serve hot
Notes:
If the oven is too hot, cook more to the front of the oven; rice needs a slow cooking
process to absorb all the stock

January 2010
Release 4

Page

58

Honey Pork Fillet

Ingredients:
1 tbsp finely grated fresh ginger
6 cloves garlic
80 ml ( cup) soy sauce
2 tbsp oil
2 kg piece pork fillet or blade roast
2 tbsp honey
Parsley Carrots:
600 gms baby carrots
23 tsp olive oil
30 gms butter
2 tbsp finely chopped flat-leaf parsley (Italian)
Method:
Mix the ginger, garlic, soy sauce and oil in a terracotta pot
Add the pork to the marinade and turn it so that it is well coated
Cover the bowl and refrigerate it overnight
Remove the pork from the marinade; pour the marinade into a small saucepan and
simmer it over low heat for 5 mins or until it is slightly reduced.
Stir the honey into the warm marinade and remove it from the heat
Put it in the middle of the oven for 40 minutes or until cooked. In the last 10 mins of
cooking, baste the roast all over with the reduced marinade
Remove from oven, place in front of the oven to rest for 10 mins.

January 2010
Release 4

Page

59

Spareribs - Chinese Flavours

Ingredients:
60 ml ( cup) hoi sin sauce
80 ml ( cup) oyster sauce
2 tbsp rice wine
125 ml ( cup) soy sauce
6 garlic cloves, crushed
3 tsp finely grated fresh ginger
2 kg pork spare ribs
2 tbsp honey
Method:
Mix the hoi sin, oyster, soy sauce, rice wine, garlic and ginger in a glass or ceramic
dish.
Add the ribs and coat in the marinade
Cover and refrigerate for at least 4 hours or preferably overnight
Remove the ribs from the marinade and tip the marinade into a small saucepan with
the honey.
Simmer the mixture over low heat for 5 minutes or until it starts to look thick. (You will
be using this to baste the ribs as they cook)
Cook the ribs on a cast iron plate, cover with foil for 6 minutes, rotate ribs and cook for
another 8 minutes.
Continue cooking, basting and turning the ribs frequently for 20 minutes or until they
are cooked through and caramelized all over.
Once the ribs are cooked, let them to rest near oven door, covered for 10mins.
Cut the racks into individual ribs to serve.
Make sure to have plenty of table wet wipes available.
These ribs should be eaten with your fingers and are quite sticky.

January 2010
Release 4

Page

60

Smoked & Glazed Spare Ribs

Ingredients:
4 portions of pork back ribs (approx 4 ribs in a portion)
1 cup soft brown sugar
1 tbsp vinegar
1 tbsp mustard powder for pineapple glaze
1 tbsp corn flour
1 can crushed pineapple
Method:
To make the glaze place all ingredients in a saucepan and cook, stirring constantly,
until they are well reduced to a syrupy consistency
Dip ribs in the glaze and place on heavy based pan or in terracotta pot
Cook for 20-25 minutes, adding further glaze while cooking
Accompaniments:
Serve with a garden salad
Have finger bowls with plenty of water and serviettes handy
Note:
Wash ribs in fresh water to remove any excess salt before glazing

January 2010
Release 4

Page

61

Prosciutto, Mushroom and Rosemary Skewers

Ingredients:
8 large stems fresh rosemary or bamboo skewers
1 tbsp olive oil plus extra for greasing
2 tbsp mirin
2 tbsp light soy sauce
2 tsp brown sugar
350gm (about 32) button mushrooms trimmed
16 thin slices prosciutto, halved

Method
Remove rosemary leaves from the stems, leaving a few leaves on the ends of the
stems. Reserve rosemary leaves. If using bamboo skewers, soak in cold water 15
minutes
Marinade: place oil, mirin, soy sauce, brown sugar in screw-top jar and shake well.
Place mushrooms in shallow dish and pour marinade over mushrooms and toss gently
to combine. Stir through C reserved rosemary leaves set aside to marinate 10
minutes stirring occasionally.
Drain the mushrooms and reserve marinade
Roll prosciutto and thread alternatively with the mushrooms onto the rosemary stems
or bamboo skewers.
Place on hot cast iron plate and bast with marinade occasionally until mushrooms
are tender

Variations
Replace the prosciutto with pancetta
Thread halved cherry tomatoes onto the rosemary stems or bamboo skewers with the
mushrooms and pancetta

January 2010
Release 4

Page

62

Roast Harvey Beef Silverside

Recipe courtesy of Dale Sniffen

Ingredients:
1 to 1.25 kg silver side roast
Salt and pepper seasoning
2 tbsp extra virgin olive oil

Method:
Using a large heavy based roasting dish, sear beef on all sides like a giant steak until
brown
Season with salt and pepper and drizzle with the oil. Use the centre part of oven for
the perfect roast. Cover with tin foil and put a few slits in the foil. The oven should not
be too hot with died-down coals. Around one hour cooking time.
Beef Jus: Remove the meat and allow to rest. Place the roasting tray with all the
caramelised juices near the front to the oven and deglaze with 500ml of beef stock or
red wine
Scrape the bottom and reduce the juice by half. Season to taste, drizzle over roast
beef and serve with roast potato and onion
To Serve: thinly slice roast silverside to the amount you need, drizzle each piece with
juice and serve

January 2010
Release 4

Page

63

Marinated Butterflied Primo Goat

Ingredients:
1 kg butter flied Primo goat leg of shoulder @ 5-6 cm thick
1 tbsp dried oregano leaves
1 tbsp fresh thyme
6 gloves of garlic
1 tbsp of paprika
Juice and zest of 1 lemon
4 tbsp of extra virgin olive oil
Salt & pepper
Method:
Combine oregano, thyme and garlic and process to a fine paste.
Rub the Primo Goat leg with the paste
Drizzle and rub in the oil
Season with salt and pepper and lemon juice and zest
Marinate for 1 hour
Preheat your woodfired oven
Use a flat ribbed grill; sear the goat, skin side first, in the oven
NB: Allow the juices to rise before making your first and only turn, (this will look like it is
smoking but in fact it is only the juices in the form of steam rising) then roast for another
20-25 minutes until the juices run clear; now the Primo goat is done. Always rest the goat
for 5 minutes before serving.
Notes:
Serve with the enclosed recipes for medley of roast vegetables and grilled Haloumi
cheese and baby spinach salad with a passion fruit dressing

January 2010
Release 4

Page

64

Steak & Chips with Fried Onions and Mushrooms

Ingredients:
Thick scotch fillets or T-bones
Freshly cracked black pepper and sea salt
Potatoes with skin on
Sliced onions and some sliced field mushrooms
Olive oil

Method:
On a tray or in a terracotta dish, place potatoes in wedges-like shape with onions and
mushrooms. Season with salt and pepper and drizzle with some olive oil
Cover with some aluminum foil and place into a hot oven for 15 - 20 minutes prior to
cooking your steaks. Stir once or twice and once cooked crisp up at the mouth of the
oven while you cook the steaks

The Steaks:
Press the salt and pepper onto each side to the steak (at room temperature)
Preheat you cast iron griller or flat plate in the oven, (brushed with a little olive oil) for a
few seconds until very hot
Remove from oven and seal steaks as normal. Return and cook to your liking. They
do not have to be turned cooking takes approximately 5 minutes

January 2010
Release 4

Page

65

Turkish Pide (Pie)

Remember to rub down the floor of the oven with a damp cloth before placing Pide on floor
to cook. Ingredients below are enough for two people
Ingredients:
1 x Turkish bread dough or pizza dough
Pre cook mincemeat filling of your choice.
Generous hand full of Mozzarella cheese

Method:
Roll out dough long and very thin, about 50cm long and about 30cm wide
Add mincemeat down the centre of the dough and sprinkle with cheese.
Fold in the sides, bit like a Cornish pasty, and pinch the top together and pat the top
flat.
Now you have a long thin log. 50cm long 10 cm wide and 5 to 10 cm deep.
Cook in hot oven for approximately 4 minutes. Watching carefully to not burn
Accompaniments:
A garden salad and a glass of wine

January 2010
Release 4

Page

66

Wood fired Christmas Turkey

Ingredients:
3kg to 5kg turkey
4 cups of breadcrumbs
1 large onion
One tin of cranberries drained
1 - 2 tsp of fresh parsley or mixed herbs
45 gms of butter melted
1 egg
Salt & pepper

Method:
Combine all the ingredients and stuff the turkey
Place oiled turkey in roasting tray (if using foil tray be sure to double up for strength)
Light the oven and get to hot temperature. Let temperature fall for 30 minutes
Place turkey in oven uncovered for 10 minutes and then cover with foil. (slit foil in a
few locations)
You will need to rotate the tray and baste ever 20 minutes for the first 60 minutes (3
turns)
Do not add any more wood. Turkey is ready when the juices run clear when prodded
between the legs and body

January 2010
Release 4

Page

67

Garlic Prawns
Ingredients:
kg green king prawns shelled and de veined
to cup olive oil
180 g soft butter
6 cloves of garlic finely chopped (depends on taste)
3 small chillies finely chopped
1 tbsp chopped parsley

Method:
Mix all ingredients together
Marinate prawns 30 minutes
Heat cast iron pan in oven until smoke is visible from oil on pan
Place prawn onto pan approximately 40 seconds 1 minute and they are done
Accompaniments:
Naan breads as some may like to mop the butter up from dish
Place on the table still sizzling in the hot pan or individual bowls.
Use your pizza paddle to transfer from the oven to the top

Notes:
Try making prawns with a Peri Peri sauce instead.
You will need to marinate for 30 minutes, but no longer unlike meat, it will not have a
better result on the fish or prawns if marinated any longer.

January 2010
Release 4

Page

68

Khira Jhinga - Curried Prawn with Courgettes Hot and spicy

Ingredients:
675 gms peeled prawns (thawed out)
1 medium finely chopped onion
50 gms chopped tomatoes
3 medium sliced courgettes
2 tbsp Pataks Madras paste
1 tbsp vegetable oil
1 tbsp desiccated coconut
1 tbsp chopped coriander or parsley for garnish
Method:
Heat the oil in a rectangle terracotta dish, saut the onions
Add the tomatoes and Pataks Madras paste
Simmer for 3-4 minutes
Fold in the courgettes cook for a further 3-4 minutes
Add prawns and cook for 5 minutes
Remove from oven
Fold in the coconut
Notes:
Garnish with coriander or parsley

January 2010
Release 4

Page

69

Baked Snapper
Ingredients:
1 medium sized snapper 30 to 40cm long
1 lemon
1 cups cooked rice
1 stick celery chopped
1 onion
chopped green capsicum
tsp sage
Salt and pepper
Butter
1 large onion, sliced
2 tomatoes
1 tbsp chopped parsley
Method:
Remove eyes from the fish (optional) (ask fish monger to do it)
Cut deep slashes into flesh of fish across fillets
Rub fish with lemon inside and out
Combine in a bowl, rice, celery, chopped onion, capsicum, sage, salt and pepper
Mix well and stuff the fish firmly with the rice mixture
Place into a greased baking dish. Brush with melted butter
Arrange sliced onion and tomatoes alternately over the fish and add seasoning
Dot the fish with butter
Bake in a moderate oven for 10 minutes uncovered - Glowing embers
To cook thoroughly cook a further 20 minutes covered with foil
Alternatively, Instead of the rice mixture
Fill fish cavity with sliced onion, tomato, slices of lemon
Accompaniments:
A garden salad
Naan breads
Roast vegetables

January 2010
Release 4

Page

70

Whole Baby Dhufish

Ingredients:
Whole Dhufish
Vegetable Oil
White onion (amount to suit)
Spring onion (amount to suit)
Fresh Ginger (amount to suit)
Fresh Chilli (amount to suit)

Marinade (measure to taste)

Lemon
Salt
Sesame Oil
Soy Sauce
Honey
Sweet Chilli Sauce
Garlic Sauce

Method
Begin by marinating fish in mixture of the sesame oil, soy sauce, honey, garlic sauce and
sweet chilli sauce (lemon and salt to taste) for approx. 30 minutes
Slice white onion, spring onion, fresh ginger, fresh chilli and saut in large pan or baking
dish.
Remove vegetables from heat and add whole fish.
Cut thin slated slices in to the side of the fish before cooking as this allows the flavours to
seep through
Place fish in the woodfired oven for five minutes to sear before removing the tray.
Take small amount of the cooked vegetables, some chopped ginger and some leftover
marinate and pour over top of fish before covering pan with foil.
Return to the oven and cook for 30 minutes bear in mind the more vegetables you use the
softer the fish will be.

Suggestion:
Try serving with salmon kebabs featuring fresh salmon cubes, your choice of vegetables and
a marinade made from salt, chili, cumin powder, coriander, turmeric, fresh lime juice, ginger,
garlic and water. Place the ingredients on skewers, cook for five minutes either side and
serve.

January 2010
Release 4

Page

71

Lobster / Crayfish
Ingredients:
150gms (5 ozs) butter
60 ml ( cup) lemon juice
2 tbsp chopped Italian parsley leaves
1 small garlic clove, crushed
8 lobster tails in shell
2 lemons cut into wedges
Method:
Melt the butter in a small dish in oven and cook until it begins to brown, being careful
not to burn
Remove the dish from the oven and add the lemon juice, parsley and garlic
Season with salt and freshly ground black pepper
Cut the lobster tails lengthways and remove any digestive tract, leaving the meat in
the shell
Preheat a cast iron plate to medium heat and brush the exposed lobster meat with
plenty of the butter mixture
Cook the lobster tails, cut side down, on the cast iron plate for 4mins
Turn them over and cook for another 4mins or until the shells turn bright red
Cook lemon wedges on cast iron plate in oven until marked
Arrange lobster on a serving dish and serve with lemon wedges
Garnish with parsley

January 2010
Release 4

Page

72

Marinated Crayfish Tails with Sun Dried Tomatoes

Ingredients:
Green crayfish tails cut in half (but not right through)
Coriander
Sun Dried Tomatoes
Lime rind and juice
Garlic
Olive oil and butter
Can of beer
Method:
Pound coriander, sun dried tomatoes, lime rind and garlic together
Mix with olive oil, lime juice and butter
Spoon over cray tails and marinate for 30 minutes
Slide in to oven with flesh side up and cook for 34 minutes
Pour can beer over tails just before fully cooked

Do not turn cray tails

The beer at the end adds a nice flavour to accompany marinate and keeps the cray
tails moist.
Heat: Medium

January 2010
Release 4

Page

73

Marinated Baked Salmon

Ingredients
2 lemongrass stems
small bottle (125ml) dark soy sauce
1 bunch fresh coriander finely chopped
2cm piece ginger finely grated
4 garlic cloves finely grated
1 large (about 1kg) salmon fillet
4 tbsp honey
2 red chillies, seeds removed, finely sliced
4 spring onions, finely sliced
2 limes

Method
Bash lemongrass in mortar and pestle
Mix with soy sauce, coriander stalks, ginger and garlic then rub all over salmon
Marinate for one hour in plastic bag or tray covered with plastic
Place salmon on hot oven plate and brush with honey
Bake in medium/low heat oven for 5 minutes

Serve
To serve up break salmon up so all can see lovely dark, sticky outside and juicy pink
fish underneath
Sprinkle with chillies, spring onions and reserved coriander leaves
Squeeze over lime and serve

January 2010
Release 4

Page

74

Marinated Mushroom & Fish Kebabs

Ingredients
400gm firm white fish fillets cut into 2cm cubes (like blue eye or ling)
300gm button mushrooms
1/4c olive oil plus extra for greasing
2 tbsp fresh lemon juice
2 tsp horseradish cream
1 tbsp finely chopped fresh parsley
tsp caster sugar
Lemon cut in to wedges to serve

Method
Soak 8 bamboo skewers in cold water for 15 minutes
Thread fish and mushrooms alternatively onto the skewers and place in large shallow
dish
Marinade: combine oil, lemon juice, horseradish cream, parsley and caster sugar in
screw-top jar and shake well to combine
Pour marinate over kebabs and turn to coat in the marinade
Cover and place in fridge to marinate for approximately 15 minutes and turning
occasionally
Cooking: place on hot cast iron plate, basting with marinate and turn few times until
fish is cooked through
Serve kebabs with lemon wedges

January 2010
Release 4

Page

75

Roast Vegetables with Garlic Olive Oil

Ingredients:
Assorted vegetables red, yellow, green capsicum, Spanish onion, pumpkin, ripe
tomatoes - this helps to create a sauce, potato, zucchini and quartered artichoke
- 1 cup good olive oil
2 cloves of crushed garlic
Salt and Pepper
Handful of parsley
You may like to vary the recipe and add any seasoning like Cajun, BBQ spice etc to
change this dish from time to time.
Method:
Cut vegetables to serving size pieces and spread out on a baking tray
Pour the olive oil over the vegetables
Place 2 cloves of garlic into tray
Salt and pepper to taste
Roast in a hot oven near front until tender. Approx 30 minutes
Remove from oven and sprinkle with finely chopped parsley and more olive oil
Accompaniments:
Naan bread or crusty bread to mop up the juices from the vegetables and olive oil

January 2010
Release 4

Page

76

Roast Medley of Vegetables

Ingredients:
bag of gourmet potatoes cut in half
1 white onion cut into wedges
2 parsnips cut into quarters lengthwise
6 gloves of unpeeled garlic
2 red capsicum, seeded and cut into large squares
Jap pumpkin cut into large pieces skin on
3 tbsp of olive oil
Sea salt

Method:
Toss all the prepared vegetables into a mixing bowl and season with sea salt
Place the seasoned vegetables out evenly onto a large roasting tray so they dont
touch; this will ensure a perfect roasting environment for the veggies and will provide
tastier results
Make sure the potato is placed cut side down as this will give them a golden brown
colour
Serve with a traditional roast with a little juice drizzled over them
Makes a beautiful topping for a vegetarian style pizza with some fresh pecorino
cheese scattered on top

January 2010
Release 4

Page

77

Stuffed Egg Plant

Ingredients:
1 egg plant
1 onion, chopped
1 cup chopped ham or luncheon meat
440 gm can tomatoes, chopped
1 clove garlic, pressed
Salt & pepper to taste
cup grated Parmesan cheese
1 tbsp chopped fresh basil
Parmesan cheese, extra
Method:
Cook egg plant in the oven for 20 mins or until tender. Use a rectangle terracotta dish
Cut the eggplant in half lengthways and scoop out the flesh, leaving a shell 1 cm thick
Chop the flesh and combine it with the remaining ingredients
Pile mixture into the eggplant shells
Dust them with extra Parmesan cheese and cook in oven for approx 10mins
Accompaniment
Fresh garden salad

January 2010
Release 4

Page

78

Raita/Salsa
This can also be the topping of your next bruschetta.
Tomato Raita
Ingredients:
2 large tomatoes diced
2 stalks of fresh coriander chopped (or 2-3 leaves of mint or parsley)
1 chilli chopped fine. (deseed if less hot required)
1 small red onion - diced
1 teaspoon lemon pickle or 1 tsp balsamic vinegar (optional)
Shake of pepper
Salt to taste
Method:
Mix all ingredients together. Leave for an hour before serving to allow the strong
flavours to absorb. If it is dry due to the type of tomato used, add a squeeze of lemon
juice or add a small amount of tomato juice from the pizza topping or can of tomato.
Note:
Add avocado to make it a salsa
Add finely chopped capsicum for another tang
Yoghurt can be added to give it a creamy taste
A spice called garam masala also adds another twist to the basic dish

January 2010
Release 4

Page

79

Basil and Cashew Pesto

Ingredients:
Pesto used in place of tomato topping on a pizza adds another nice change
1 cup firmly packed basil leaves (grow in the garden and have on hand)
1 tsp crushed garlic
cup roasted cashews - place in a small dish in oven to roast
cup grated Parmesan cheese
cup olive oil
Method:
Combine all ingredients in a food processor until it becomes thick
Note:
You can change the cashew for pine nuts but you will require a greater quantity
To store in the fridge place plastic wrap over jar so it is touching the pesto
surface or for long term pour olive oil on top to create a coating
Bottled pesto works just as well

Sun dried Tomato Pesto

Follow as basil and cashew pesto but substitute with semi sun dried tomatoes and
pine nuts.

Note:
A coat of oil over the top of the pesto in a sealed jar will keep for two months in the
fridge

January 2010
Release 4

Page

80

Cucumber Yoghurt Raita

Chopped Lebanese cucumber diced not sliced
Chopped onion (approx a small onion)
Chopped chilli to taste
1-2 leaves mint
1-2 stalks of coriander
teaspoon of garam masala
Enough yoghurt to allow the ingredients to be well coated - depending on the size of
other ingredients it is best if it looks like a lumpy yoghurt mix, not a dry mix
Mix all ingredients together, leave for 15 minutes for the garam masala to add the
spice
Mango salsa:
1 firm mango diced
red papaw diced
Chili - red or green (green adds a better look) chopped fine
Method:
Mix all together, serve chilled
Sour cream:
A handy tub of sour cream can turn a tasteless dish into a caf treat
Sour cream can add a creamy taste to your pizza once cooked. Just blob a teaspoon
here and there around the edges, or to add more of a twist add some minced garlic (
bottled garlic works well) depending on amount of sour cream. If using a 250 ml tub,
use a tsp of garlic and some chopped parsley or coriander. Not too much, just
enough to add a bit of green. Another twist is try adding a shake of chilli or BBQ spice
or even Mexican

January 2010
Release 4

Page

81

Bombay Potatoes - Roast Potatoes - Medium Spiced

Ingredients:
Half a bag of gourmet potatoes
2 tbsp Pataks Curry Paste Mild
2 tbsp oil
tsp salt
Method:
Cut the potatoes into halves
Mix together the oil and curry paste and toss in the potatoes
Place in a terracotta dish and place in the centre of the oven for 25 minutes with the lid
on.

January 2010
Release 4

Page

82

Potato Crust Vegetable Pizza

Ingredients:
6 Potatoes medium size
1 Onion medium size
3 Eggs - beaten
C All-purpose Flour
1tsp Sale
2tbsp olive oil
2 Zucchini thinly sliced
2 Green Peppers thinly sliced
1 Yellow Pepper thinly sliced (could use a variety of vegetables)
2 Garlic Cloves minced
Feta Cheese
16 Cherry Tomatoes
2 tbsp Fresh Basil chopped
1 C Mozzarella Cheese shredded
Basil sprigs

Method:
Finely shred potatoes and onion in to a bowl of water drain well and squeeze excess
moisture out
In large bowl combine potato mixture, eggs, flour and salt mix well and press in to
well greased pre-heated cast iron plate
Bake for medium/low oven for 15 minutes (until looking crisp) then brush with olive oil
and bake a further 5 minutes until golden
Meanwhile in large bowl combine all vegetables (excluding cherry tomatoes) and
microwave until just tender
Spread feta cheese over potato crust and then top with vegetables and cherry
tomatoes
Sprinkle with basil and mozzarella cheese and bake for further 5-6 minutes until
cheese melts
If desired garnish with basil sprigs

January 2010
Release 4

Page

83

Mediterranean Grill Mushrooms

Ingredients:
1 red capsicum
1/3 C olive oil
500 gm (about 4) Portobello mushrooms, trimmed
80 gm spinach leaves, washed and dried
250gm baba ghanoush*
125gm bocconcini, sliced
2 tsp balsamic vinegar
Salt and ground pepper to taste

Method
Firstly cook the red capsicum in oven, place in back of oven and cook till soft
Remove skin and cut the capsicum in to thick slices and set aside
Lightly brush both sides of mushrooms with oil.
Top the mushrooms with spinach leaves, baba ghanoush, capsicum and sliced
bocconcini
Place mushrooms onto hot cast iron plate and cook until cheese just starts to melt
Dressing: combine remaining oil, balsamic vinegar and salt and pepper in a screw-top
jar and shake well to combine
Serve: place mushrooms on plate and drizzle with dressing and serve immediately

Baba ghanoush is a smokey-flavoured Middle Eastern dip made from roasted eggplants,
haini, garlic, lemon and cumin. It is sometimes sold as eggplant dip and is available from
the refrigerator section in most supermarkets

January 2010
Release 4

Page

84

Tiramisu Pizza Dessert

Ingredients:
Pizza bases
1 cup of frozen raspberries (thawed & drained)
200gms whipped Mascarpone cheese
3 tbsp strong coffee (cold)
1 Flake bar - chocolate
Method:
Cook the pizza base for approximately 1 minute.
Mix whipped cheese and coffee together
Top pizza base with (drained) raspberries
Drop cheese mix all over the raspberries (10 cent piece size)
Crumble the Flake chocolate over the mixture

January 2010
Release 4

Page

85

Chocolate Dessert Pizza

Ingredients:
Half a block of Cadburys or Dove Milk chocolate (or more if you want)
Strawberries (at room temperature)
Half a mango sliced
Icing sugar
Brown sugar
Method:
Melt chocolate in microwave. Do not over cook
Cook pizza base for a minute
Swirl the chocolate onto the base of the pizza. Leave a border of 20 ml around the
edge
Cut the strawberries in half and place the strawberries around the pizza
Slice the mango and place onto the pizza
Sprinkle about 2 tsps of brown sugar around the pizza and over the fruit
Drizzle the rest of the chocolate over the strawberries, in criss-cross lines
Cook until base is golden or strawberries are soft. Approximately 2- 3 mins
Sift icing sugar over the top
Accompaniments:
Vanilla ice cream and garnish with mint
Marinating the strawberries in Contreau for an hour or two
Try for an added twist try white or dark chocolate instead of the milk chocolate
Use a contrasting colour chocolate as the drizzle over the top

January 2010
Release 4

Page

86

Marshmallow and Chocolate Dessert Pizza

Ingredients:
Half a block of chocolate (or more if you want)
8 marshmallows
Icing sugar

Method:
Melt the chocolate in the microwave
Cook pizza for a minute
Spread over the base of the pizza, leaving a 20ml border on the edge
Cook until edge is golden and chocolate is crispy on top
Remove from the oven and place 8 marshmallows over the pizza
Leave pizza on the paddle and hold in the oven for about 5 -10 seconds so the
marshmallows brown and melt slightly
Sift icing sugar over the top
Accompaniments:
Vanilla ice cream
Notes:
The marshmallows dont take long to melt
Let cool down slightly before cutting
Cut between the marshmallows because they will stick to the knife

January 2010
Release 4

Page

87

Apple/Berry Crumble Pizza

Sweet Dough
2 tsp of dry yeast
400gms bread flour
3 tbsp of sugar
1 tsp salt
1-2 tbsp of olive oil
3 tbsp dry milk powder
1 tsp of vanilla essence
Grated rind of one small lemon
350 ml of water
If you have a bread machine place all ingredients in it and set to dough
If you do not have one, make dough as per pizza dough
Apple Topping
6 granny smith apples and/or cup of berries (thawed & drained)
2 tbsp of sugar
Squeeze of lemon
Peel and the apples. Slice to about 5mm thick. Place in a pan with a little water and
sugar and lemon juice. Cook until just tender, strain and set aside
Crumble
90g of sugar
90g of cold butter
130g of plain flour
C rolled oats
To assemble
Cut dough to desire size and pat out to form a circle (do not knead), sprinkle apple
over dough followed by crumble. Place in oven and cook for 2-3 minutes

January 2010
Release 4

Page

88

Upside-down Pear and Almond Flan

Ingredients:
1Tbsp Soft Brown Sugar
200g Butter
200g Caster Sugar
3 Large Eggs lightly beaten
200g Almond Meal
2 Tbsp Self-raising Flour
2 Large Pears
2 Tbsp Blanched Almonds

Method:
Prepare circular flan dish or cake tin (approx. 25-30cm) by spraying with oil and
sprinkle on soft brown sugar
Cream together the butter and caster sugar to create a smooth creamy mixture with
all the sugar dissolved
Add eggs and beat in to creamy mixture
Prepare pears by cutting lengthways in to cm slices.
Place the pear pieces decoratively in the dish on the brown sugar
Put the blanched almonds in the gaps
Spread the creamy mixture over the pears and blanched almonds
When heat from cooking main course in the oven has dropped in temperature place
dish near to the front of the oven to cook this dish, for approximately 30 minutes or
until the filling feels firm in centre
Allow to cool a little and then place a large serving plate on top of the baking dish and
turn over.

January 2010
Release 4

Page

89

Upside-down Cake
Ingredients:
125 gms butter
1 cup brown sugar
440 gms can pineapple rings or pieces
Glac cherries
2 cups self raising flour
1 cup castor sugar
Cake:
125 gms butter
2 eggs
cup milk
1 tsp vanilla essence
Method:
Combine butter and the brown sugar and spread it over the base of 1 large or 2 small
cake tins (not non stick)
Arrange pineapple and cherries in a decorative manner in tin
Combine all the cake ingredients in a mixer and mix well until creamy
Pour mixture over pineapple topping etc, spreading evenly
Place cake in oven and cook for 15 minutes or until golden brown
Turn it out upside down onto a cake plate
Accompaniments:
Serve with cream or ice cream

January 2010
Release 4

Page

90

Apple Strudel
Ingredients:
2 cans apples used for pies
cup sultanas
cup brown sugar
cup chopped almonds
tsp cinnamon powder
2 tsp cornflour
6 sheets filo pastry
250 gms butter, melted
Method:
Combine apples, sultanas, sugar, cinnamon, almonds, corn flour and mix well
Layer six sheets of filo pastry, each sheet buttered
Sprinkle filling over half the pastry
Roll the pastry up, folding edges in to hold filling
Place strudel onto foil in terracotta dish and brush with melted butter
Cook for 15-20 minutes in oven until golden brown
Sprinkle with icing sugar and serve hot or cold
Note:
Other fruit such as peaches, apricots, plums or cherries may be used as alternative
fillings
This is delicious with a blob of thickened cream - add a tsp of vanilla essence or
liqueur

January 2010
Release 4

Page

91

Banana Tarte Tatin with Mascarpone

Recipe courtesy of Dale Sniffen.
Ingredients:
100 gms light brown sugar
100 gms unsalted butter
4 splits firm bananas
1 tsp vanilla
2 tsp cinnamon
2 tbsp lemon juice
2 sheets puff pastry pressed together
1 tbsp Icing shaker sprinkled over pastry
Mascarpone
Method:
Using a baking dish over a medium heat on stove, melt butter and sugar and slowly
cook the sugar and butter to a caramel, for approximately 5 minutes, add vanilla, spice
and lemon juice
Allow the whole dish to cool down
While the dish is cooling place the bananas on top of the caramel, cover with puff
pastry sprinkled with icing shaker sugar
Trim off extra pastry around the dish then bake until golden
Allow to rest for 10 minutes; you will notice the juice soaking into the pastry
Loosen the edges of pastry with a knife and invert it onto a platter and add a dollop of
mascarpone

January 2010
Release 4

Page

92

Bread & Butter Pudding with a Twist

This recipe is courtesy of Chef Dale Sniffen. Using croissants is a quick and delightful way
to make this old favorite. Will serve 6-8 people.
Ingredients:
3 croissants thinly sliced lengthwise
4 eggs beaten
150 ml cream or Hilo milk
50 gms caster sugar
2 tsp vanilla extract
Pinch of nutmeg
3 firm ripe bananas, sliced lengthwise
cup of sultanas
1 crunchy bar crushed

Method:
Beat egg, cream, sugar, extract and nutmeg until well creamed, set aside
Layer croissant, banana, sultana and a little egg mixture. Repeat layering until the
terracotta dish is filed to the top
Sprinkle the top with crushed crunchy bar and pop it in the oven
To test for doneness press down gently on top of the pudding to see if any uncooked
egg mixture rises to the top. When fully cooked the pudding has a firm wobble to it like
a quiche. Once cooked allow to rest for 10 minutes before serving if you can
Serve with a scoop of vanilla ice cream and crushed crunchy

January 2010
Release 4

Page

93

Sticky Date Pudding (for 6)

Ingredients for Pudding Mixture:
cup butter, room temperature cut into eight pieces (plus extra to butter pan)
1 cup chopped pitted dates
1 teaspoon baking soda
cup granulated sugar
2 Eggs
1 cup plain flour
teaspoon salt
teaspoon vanilla
13/4 teaspoon baking powder
Ingredients for Caramel Sauce:
1 cup butter
cup whipping cream
1 cup firm packed brown sugar
1 teaspoon vanilla
Method:
Place the dates in a saucepan and cover with water (about 1 cups)
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking soda (the
mixture will foam) and set aside
In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time.
Gently mix in the flour, salt and vanilla. Slowly stir in the baking powder and cup of
the liquid from cooking the dates, until the cake mixture resembles thick pancake
batter. Drain off remainder of date cooking liquid and discard. Stir in the dates
Pour mixture into a suitable round dish or tin (or a terracotta dish) and cover with tin
foil (pierce the foil five or six times). Put in a medium woodfired oven for approx. 2030 mins, depending on the heat of the oven
To Prepare Caramel Sauce
Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce
to simmer, and cook for 3 minutes
To Serve
Drizzle some of the sauce over the cake as it is cooling. When serving, drizzle more
of the warm sauce over the individual serves of pudding and add a generous dollop of
thickened cream
This recipe can be easily adjusted for larger quantities (use 1 times the above
amounts to make 8 -10 large servings)

January 2010
Release 4

Page

94

Sticky Chocolate Brownies

Ingredients
125gm butter (chopped)
150gm dark chocolate (chopped)
125gm plain flour
125gm demerara sugar
1 tsp bicarbonate of soda
3 large eggs
2 tbsp golden syrup

Method
Melt butter and chocolate together and cool
Sift flour and bicarbonate of soda together
Using wooden spoon beat eggs sugar and golden syrup until combined
Fold in flour mixture and gently fold in chocolate mixture
Pour into well greased and floured baking pan, approx 23cm square
Bake in medium to low temperature (refer temperature guide) for approximately 15
minutes OR low temperature (fit the door) for approximately 20-25 minutes
Stand in pan until lukewarm, then dust with cocoa, cut in to 9 squares and serve with
cream

January 2010
Release 4

Page

95

Fondue style Haloumi Cheese

Quick and very tasty starter
Ingredients:
1 block of Haloumi cheese
1 Turkish bread, purchased from shop
Fresh rosemary and sea salt
Method:
Preheat cast iron dish in your Woodfired oven until very hot
Carefully and quickly bring to your table of guests and place some slices of the
Haloumi cheese on the hot grill. Let them sizzle and turn golden brown on one side
and then turn
Serve with toasted Turkish bread drizzled with good olive oil, rosemary and sea salt
Serve with a baby spinach salad with grape tomatos and a dressing of your choice

Dodoni Greek Kefalograviera Cheese

Quick and very tasty starter
Ingredients:
1 block of Kefalograviera cheese

Method:
Preheat cast iron dish in your Woodfired oven until very hot
Pull and rest and front of oven whilst placing thin slices of Kefalograviera cheese on
hot cast iron dish
Return to oven and cook until light brown in colour (no need to turn)
Serve straight away from cast iron plate

January 2010
Release 4

Page

96

Aussie Breakfast
Ingredients:
4 eggs
4 egg rings
8 rashers bacon
Sausages
4 tomatoes - halved
Slices bread
Method:
Place the sausages on a preheated, oiled cast iron plate
Cook for a 2 3 minutes, turning regularly
Place rashers of bacon around inner edge to sausages
Break eggs into egg rings in the middle, and fit tomato halves in any gaps
Put into oven for 3 minutes until the eggs are glazed and set
Notes:
Serve with toast, pancakes, baked beans, fried onions
Cut a circle out of the middle of the bread, break the egg in centre and cook. The
bread absorbs the egg while cooking to make egg toast

January 2010
Release 4

Page

97

Scrambled Eggs
Ingredients:
4 eggs
3 tbsp milk
Salt & pepper to taste
125 grams button mushrooms
Snipped chives (for garnish)
1 tbsp butter
3 slices buttered toast
You can add anything else to add flavour to your eggs - try bacon, tomatoes etc
Method:
Beat the eggs and milk together and add the mushrooms
Season them with salt and pepper
Melt the butter on a cast iron plate and pour on the egg mixture
Stir it gently until lumps form. Make sure to keep moist
Notes:
Serve the scrambled eggs on toast and garnish with chives

January 2010
Release 4

Page

98

Sausage Rolls
Ingredients:
1 packet ready rolled puff pastry sheets
Beaten egg
Filling:
Kelloggs bread crumbs cup or more (this brand has a great flavour)
1 kg sausage meat
1 onion finely chopped
tsp mixed herbs
Salt & pepper to taste
Method:
Mix breadcrumbs and combine with sausage meat, onions, herbs, salt & pepper
Cut sheets of pastry into half
Place the filling down the centre of each half
Brush edges of pastry with beaten egg
Form into tubes
Cut tubes into portions (be careful not to cut all the way down)
Make knife cuts on top of each portion, brushing with egg
Continue making tubes until all the filling is used
Place on a lightly greased tray and place in oven for 15 minutes or until golden brown
Accompaniment:
Tomato sauce
Sweet Chilli sauce

January 2010
Release 4

Page

99