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Posted by on 10 Jun 2014 in Fornetto, Meat | 0 comments

Wood Smoked Beef Lasagne

Wood Smoked Beef Lasagne

It is amazing how much cooking in a wood fired oven can transform any recipe – something like lasagne takes on a a whole new meaning writes Cornealius Veakins… Fornetto Lasagne Ingredients: 800g lean minced beef; 100g finely chopped chestnut mushrooms; 230g finely chopped deseeded red and green peppers; 200g finely chopped red onion; 250ml vegetable stock, 30ml red wine, 2 tsp of fresh or dried parsley, rosemary and thyme; 2 cloves garlic peeled and crushed; 2 bay leaves;; 2 tomatoes – sliced; 800g tinned tomatoes; salt & pepper to taste; 200g mature cheddar cheese, grated; 200g tomato puree,  dried pasta sheets – approx 15; 1 tsp sugar for the béchamel sauce 500ml milk; 1 slice onion, 1/4 inch (5 mm) thick; 50g butter; 40g plain flour; 75g grated cheddar First make the béchamel. Begin by melting the butter gently – don’t over-heat it or let it brown, as soon as the butter melts, add the flour and, over a medium heat and using a spoon, stir to make...

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Posted by on 12 May 2014 in Featured, Fornetto, Meat | 0 comments

Oak Wood Smoked Chicken with Thyme, Rosemary and Sage

Oak Wood Smoked Chicken with Thyme, Rosemary and Sage

There really is no need to be fancy with a chicken when you wood smoke it. Just let the natural wood smoke flavour do its job and you end up with a perfectly cooked, tender, roast chicken, writes Cornelius Veakins… Fire up your Fornetto for at least 20 minutes and get it up to 220°C (Fornetto is quick and easy to light and to control its temperature), I use a mix of lumpwood charcoal and wood sticks; the wood gives a great smoky flavour and the charcoal gives longevity on the heat. Ingredients: 1 whole chicken; 4 large sage leaves, finely chopped; 2 tsp rosemary, finely chopped; 1 tsp finely chopped thyme; salt & pepper, potatoes – peeled and cut into medium chunks, carrots, peeled and cut into chunks; 1 red onion, peeled and quartered; 1 clove garlic, lightly crushed; a good glug of olive oil. Mix the herbs and garlic with the salt, pepper and olive oil and thoroughly coat your chicken, inside and out. For the wood smoked...

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Posted by on 16 Apr 2014 in Baking, Fornetto, Meat | 0 comments

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

  For those who think barbecuing is a step too far but still want to cook outdoors  a Fornetto Wood Fired Oven is the perfect choice. Incredibly easy to use and brilliant temperature control, I really enjoy cooking on my Fornetto. This recipe is for a super large sized Chicago-style pizza with 4 cheeses and 3 meats (I had to feed quite a few teenagers)  so to make normal 9″ deep pan pizza just reduce the recipe by half. My Recipe: Dough: 3¼ cups plain, or pizza, flour, ½ cup cornmeal, 1½ tsp salt, 2 tsp sugar, 2¼ tsp rapid rise dry yeast, 1¼ cups water (room temp) 4 tbsp soft butter and 5 tbsp olive oil. Sauce: 2 tbsp unsalted butter; a glug of olive oil; 6 large chestnut mushrooms (peeled and sliced); 1 medium red onion peeled and sliced; 1 medium white onion peeled and sliced; ½ tsp dried oregano; 4 garlic cloves minced; ½ tsp dried basil; ½ tsp sugar; 3 crushed bay leaves; 3 tins chopped tomatoes...

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Posted by on 18 Jan 2014 in Featured, Fornetto | 0 comments

A Post in Fornetto.

A Post in Fornetto.

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