Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

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Looking for a speedy sweet treat? Get out the griddle pan and char banana slices to serve with toasted hazelnuts on top of warmed chocolate custard After honing his craft at the revered Basque grill restaurant Asador Etxebarri, Lennox Hastie opened the now-lauded Firedoor in Sydney to celebrate his passion for flame-cooking. “It’s where cooking began, and embraces so many cuisines and transcends cultures,” says Hastie. “It’s beautifully complex yet simple, and highlights ingredients in their most natural state.” Some of my favorite foods to cook over an open flame are foods that are meant to be cooked over an open flame. You may have tried to make zesty, smoky baba ghanouj, baingan bharta, or shakshuka on your stove, but the tepid, smokeless heat offered by electric appliances just can’t cut the mustard next to truly fire-cooked foods. I’ve found that the searing heat possible with a cast-iron skillet and a direct flame makes for amazing naan and pita. Finally, one of my favorite ways to prepare a lamb or goat curry is to roast a whole leg directly on the grate. Once nicely seared, it can be cut into bite-sized cubes and added to your simmering curry sauce, spices, and vegetables for an unforgettable dish. Cooking On Wood Stove

Cooking over an open fire is the oldest and most primitive method of cooking known, with glowing red flames and smoky ambers mostly lending themselves to frying, grilling and boiling. When camping in the great outdoors, the part I look forward to the most is setting up my little outdoor kitchen. If you’re a scout, you’ll almost certainly know how to start a small campfire. Otherwise, there are plenty of modern, portable open fire cooking stoves available to take along. It’s time to get creative too, since open fire cooking sets us all with a whole new cooking challenge. Cleaning Electricals - Steam Cleaners - Vacuums & Sweepers - Hard Floor Cleaners & Polishers - Carpet Cleaners Before moving to St Kew Inn, you cooked in various notable kitchens around North Cornwall. What is it about cooking in Cornwall that you enjoy so much? Fresh from Scotland, the Ooni team are proud to present their very first cookbook, Ooni: Cooking with Fire. Invented by Kristian Tapaninaho with his partner Darina Garland, Ooni ovens are inspired by Italian pizza ovens but they’re super-fast to heat, and super-speedy to cook in, and they wanted to take this opportunity to share their story, recipes and inspiration for great outdoor cooking.Home-made pizza was the inspiration for the Ooni’s invention so, perhaps obviously, the book is brimming with ideas for creating an amazing array of Neapolitan-style pizzas. Starting with a chapter on ‘Classics’ it takes you through the essentials of making pizza the Ooni way – from kneading the perfect bread dough and tomato sauce to assembling that all-time classic of the pizza-loving world, the Margherita.

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ You can look them up online, they’re around, there’s good people there. And you can visit them locally, have a chat to the farmers as well. No one knows more about the ingredients than they do. Three more chapters invite us to travel and explore the recipes that have developed from Kristian’s roots in Finland – think freshwater fish, rustic breads and garden-fresh vegetables, with lots of ideas for vegetarians as well as meat eaters. Then we move south through the street-food influences of London where the first Ooni was invented, spicy pizza toppings, kebabs, hotdogs – more veggies – and even a Caribbean-inspired, rum-soaked, flambéed pineapple. And of course, there is the flavour, which is like no other. The wood or charcoal you use becomes one of the ingredients. The process by which meat is cooked with heat and smoke imparts flavours and caramelisation it is difficult to replicate at home. The blistering heat and subtle touch of smoke can do incredible things to food. The humble barbeque is perhaps as close as we get, but the experience is still not quite the same. All Offers Kitchenware Offers Homeware Offers Outdoor Living Offers Clearance Dry:Soon Heated Airer Bundles Spend more, save more on selected knivesWhereas the first two methods I’ve mentioned in this article deal with the smoke and heat of direct flame, this third one is a gentler approach. If you heat your home with a metal woodstove, you may not realize that you also have a source of off-grid slow-cooking as well, for the low price of a few pieces of split hardwood. Home Electricals - Dry:Soon Heated Airers - Heated Blankets & Mattress Protectors - Fans & Heaters - Coffee Machines - Kettles - Toasters Cooking with fire is primitive, sure, but it’s how we all began and it should not be considered anything lesser,” Hastie said. “If anything, the reverse is true. There is something to be said about cooking a steak directly laid upon the coals and rigorously tending to the progression of the way the steak will finish off. This also brings out some ancestral primordial wonderings of how we even came about cooking in the first place. Was it an accident? Did part of the harvest fall onto the flames of their heat source and it just worked out to be a great thing? Did our ancestors become obsessed with wondering about what they could do next to make their other foods over a fire? I don’t care how it came to fruition; I am just glad it did. Tips for Cooking over a Fire Choose the right fuel for your fire. In some ways, this step comes first, since you will have sourced the meat before you cook wherever you have chosen. Meat from the Dorset Meat Company will of course have been aged and prepared perfectly, so you know the ingredients are perfect, and the rest is down to you and your cooking. Steaks are the simplest options, or try meat prepared with your own marinades or rubs beforehand. Do as much preparation as possible beforehand, to limit the labour in the field, and how many utensils you need to take with you. Larger cuts of meat will cook well, either on a spit or ‘Asado’, but will take longer to cook, and need careful management of heat. Where to light your fire