 |
 |
 |
|
" F I R E Y F E A S T S " Ever had one of those mintie moments when the power's gone off, the relatives have pounced on your front doorstep, or your teenagers have unexpectedly brought home a few friends? Don't throw your hands in the air, your Firenzo Free Standing Fire has all the answers for solving that sudden need for more cooking space. We've thought of you, "the cooking public" who enjoy that element of self sufficiency but with loads of style and ease of use, inside your home (rather than building the bon fire and hoping for the best), or lighting the barbeque and paying extra for the gas! Check out the first of our hot meals "Leg of Lamb in Sherry". Bon Appetite ! * * * * * * * * * * * * * * * * * * * * * Here's a few vitally important cooking tips to help you before you start:
Ensure your cooking dish sits either on either a trivet, or is raised in some fashion (eg: 4 brass nuts!) You'll also need to have the fire operating at a medium heat, once it's initial fast burn is over. Leg of Lamb in SherryRoly Poly Pudding Seafood Paella Cheese & Herb Pot Bread Chicken in Red Wine Pot Roasted Beef Apricot Dumplings in Ginger Syrup Lamb Neck Casserole " F I R E Y F E A S T S " 1 Leg of Lamb (1.5 - 2kgs) 3 Cloves Garlic, cut into slivers 1 sprig fresh rosemary 30mls (2 tbsp) cooking oil 12-16 baby onions, peeled 500-700 mls (2-3 cups) sweet sherry 16 baby carrots, scrubbed 8 medium sized potatoes, peeled & quartered 60 mls (4 tbsp) soy sauce 500 gms corguettes, cut into chunks 300 gms earthy mushrooms, sliced 10 mls (2 tsp) cornfour for thickening freshly ground black pepper to taste
* * * * * * * * * * * * * * * * * * * * * *
This is a somewhat extravagant dish, one worth every cent. It is a fairly simple meal to prepare & cook, the trick being to prevent the meat from drying out & so to keep the sherry bottle close at hand for topping up!
* * * * * * * * * * * * * * * * * * * * * *
" F I R E Y F E A S T S " "Cake" 500 ml (2 cups) flour 10 ml (2 tsp) baking powder 125 ml (1/2 cup) butter 2 eggs beaten 60 ml (4 tbsp) milk smooth apricot jam (or any other flavour you may like) "Syrup" 375 ml (1 1/2 cups) water 30 ml (2tbsp) butter 250 ml (1 cup) sugar
* * * * * * * * * * * * * * * * * * * * * * *
Here's a wee tip.....if you have a multi fuel fire with coals inside, in order to brown the top of the Roly Poly pudding, place a few hot coals on top of the pot/dish lid, while it's baking.
* * * * * * * * * * * * * * * * * * * *
" F I R E Y F E A S T S " This tasty dish is particularly successful with any firm fleshed fish. As fish cooks very quickly and is easily spoilt if overcooked, ensure the fire burns as low as possible and try not to allow the contents of your pot to boil vigorously. 30 ml (2 tbsp) butter 30 ml (2 tbsp) olive oil 300 g calamari, cut into rings 2 large onions chopped 1 red pepper, deseeded and sliced 1 green pepper, deseeded and sliced 3 cloves garlic, crushed 5 ml (1 tsp) salt freshly ground pepper to taste 5 ml (1tsp) paprika 500 g (2 1/2 cups) uncooked white or brown rice 750 ml (3 cups) fish or chicken stock 250 ml (1 cup) beer 2 ml (1/2 tsp) turmeric 1 kg fish fillets, cut into serving portions 500 g prawns, deveined and shelled 300 g button mushrooms, sliced 250 g peas 2 ml (1/2 tsp) dried, or 10 ml (2 tsps) chopped, fresh oregano 2 ml (1/2 tsp) dried, or 10 ml (2 tsps) fresh mixed herbs 500 g fresh mussels in their shells
* * * * * * * * * * * * * * * * * * * * * * *
" F I R E Y F E A S T S " An easy to make batter bread that requires no kneading. It takes about an hour to prepare and rise which leaves you plenty of time to prepare the fire - burn up high for about an hour then reduce down to a consistant low heat.... 1kg wholemeal or standard flour (or a mixture of both) 10 ml (2 tsp) sugar 750 ml (3 cups) lukewarm water 15 ml (1 tbsp) dry yeast 125 ml (1/2 cup) powdered milk 15 ml (1 tbsp) salt 45 ml (3 tbsp) cooking oil 10 ml (2 tsp) dried mixed herbs 1 clove garlic, chopped 60 ml (4 tbsp) chopped chives or parsley 250 ml (1 cup) grated cheddar cheese, with a sprinkle of blue if you have it 5 ml (1 tsp) paprika
* * * * * * * * * * * * * * * * * * * * * * *
Here's a wee tip.....if you have a multi fuel fire with coals still allowable (as at Feb 05), in order to brown the top of the Cheese Herb Pot bread, place a few hot coals on top of the pot/dish lid, while it's baking.
* * * * * * * * * * * * * * * * * * * *
" F I R E Y F E A S T S " A chicken casserole is a good choice for those who have limited time for preparation and cooking. Tender chicken doesn't demand the hours of slow simmering required by sinewy pieces of beef shin or tough joints of game and with an imaginative selection of ingredients, can provide a delicious meal. The following recipe is based on the French classic, Coq au Vin and involves flaming the casserole, a momentary touch of drama which is sure to impress any spectators, unless of course they've left you on your own in the kitchen! 1.5 kg chicken pieces 375 ml (1 1/2 cups) dry red wine 2 cloves garlic crushed pinch dried or 2 ml fresh marjoram 30 ml (2 tbsp) standard flour 60 ml (4 tbsp) cooking oil 125 ml (1/2 cup) brandy 1 bay leaf 5 ml (1 tsp) dried or 15 ml (1 tbsp) fresh mixed herbs 10 baby onions peeled 300 g button mushrooms 2 celery stalks finely chopped 8 rashers of rindless bacon, cut into strips 2 ml (1/2 tsp) salt freshly ground black pepper to taste
* * * * * * * * * * * * * * * * * * * * * * *
" F I R E Y F E A S T S " Beef is a firm favourite with most Kiwis and several different cuts can be cooked in a pyrex or cast iron pot or "potjie" on the top surface of the Firenzo freestanding fire. As with all successful meat cookery, maximum flavour is achieved through cooking at a low temperature for a long period - the essence of woodburner cooking! This recipe uses topside; but rolled beef and brisket which are less expensive cuts, can be substituted. Topside is inclined to be dry and could be larded with bacon. 125 g bacon 1.5 kg topside or rolled beef freshly ground black pepper for seasoning 45 ml (3 tbsp) cooking oil 3 medium sized onions, cut into rings 2 cloves garlic, crushed 2 sticks celery, chopped 250 ml (1 cup) dry red wine 180 ml (3/4 cup) beef stock 1 bay leaf 5 ml (1 tsp) dried or 25 ml (2 tbsp) fresh rosemary 2 ml (1/2 tsp) salt freshly ground black pepper to taste 6 medium sized potatoes, halved (or 12 baby potatoes) 1 small butternut, chopped 250 g baby carrots 500 g green beans 10 ml (2 tsp) flour for thickening
" F I R E Y F E A S T S " "Apricot Dumplings in Ginger Syrup" 125 ml (1/2 cup) smooth apricot jam 125 ml (1/2 cup) butter 10 ml (2 Tsp) baking soda Pinch of Salt 375 ml (1 1/2 cups) Standard Flour 5 ml (1 Tsp) grated lemon rind Syrup 1 Ltr Water 250 ml (1 Cup) sugar 10 ml (2 Tsp) ground ginger Pinch of Salt Syrup
Dumplings
" F I R E Y F E A S T S " This dish as we all know, is a meal in itself and enjoyed by most kiwis during our coldest of winter months. If you've had your fire burning for several hours already, the temperature will be at an ideal level before cooking this dish. 12 Lamb neck or rib chops 15 ml (1 tbsp) butter 15 ml (1 tbsp) cooking oil 4 large onions, sliced 1 clove garlic crushed 6 large ripe tomatoes, skinned and diced 5 ml (1 tsp) salt freshly ground black pepper to taste 250 ml (1 cup) meat stock 5 ml (1 tsp) brown sugar 6 potatoes, quartered The fire should be on a low heat for this recipe.
|
 |
