Cooking at Gozney Pizza

29 Mar 2019

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I was cooking at Gozney HQ for their new pizza oven the Black Edition and had created a few recipes to show how adaptable their pizza oven is to cooking other things. Fire and open flames have been a constant source of fascination for human kind. The most primitive method of cooking known, fire-cooking, is growing in popularity in the UK. The Gozney Black Edition is a beautifully crafted, modular oven that can produce delicious, restaurant-quality food from the comfort of your own garden. I was set the task to create two dishes that can be made very easily and are perfect for the next few months of arriving summer sun, one is for sharing amongst 6 – 8 persons that can be served with either a simple tomato & feta salad with basil. The salmon on the other hand can be made for single portions as well as multiple portions.

CHARRED LAMB LEG MARINATED IN RED WINE AND GARLIC SERVES AT LEAST 6

TO MARINADE THE LAMB

1 x 2 kg leg of lamb ( Boned & butterflied ask your butcher to do this , keeping the bones & trimmings for the stock)

15g Maldon salt rubbed onto both sides of the lamb before marinating

1 bottle of red wine

1 bulb garlic crushed & smashed

Few sprigs of rosemary

Few springs of thyme

4 bay leaf scrunched up

½ tsp freshly crushed black peppercorns

Marinade the leg in the above for a day turning it half way through the day, once it’s been marinated it needs to air dry in the fridge on a wire rack for a day, then its ready to cook.

TO MAKE THE STOCK 

4 carrots peeled & cut into 2cm pieces

1 bulb garlic smashed

2 onions peeled & cut into 2cm pieces

3 sticks celery & cut into 2cm pieces

4 bay leaf + 15g thyme

100ml olive oil

2 stock cubes

2 ltr water 

4 tomato diced & cut into 2cm pieces

All the red wine from above

4-5 plum tomatoes cut up

1 tbsp of tomato puree 

OVEN 240c

Once the lamb has been marinated, remove from the red wine and place onto a wire rack to air dry, take a roasting tray add the olive oil, add the cut bones & trimmings, cook for 20 mins so they start to caramelize, then add the carrots, celery, garlic and 6g Maldon salt and a large pinch of crushed black peppercorns. Cook this for another 10 minutes, stirring now and again, then add the onions, cook for another 10 minutes, then add the bay & thyme, cook for 5 mins. Then place all of this into a large pot, add the cut tomatoes, tomato paste and red wine, reduce this by half on a medium heat, top up with the water by an inch covering the ingredients. Bring to a simmer, cook for 60 mins at a steady simmer, then when it has reduced by over half pass through a fine sieve. Return to a low simmer, to keep it ticking over, removing any scum from the top.

Have the oven on 240c then rub both sides of the lamb in olive oil, season the lamb with Maldon salt, and fresh cracked  pepper, place the lamb into the oven on the skin side down directly onto a heavy tray or pizza stone that has a sheet of tin foil on it, cook for 8-10  mins on one side. Then turn it over and cook for another 6 -8 mins depending on the cooking. Remove from the oven and allow to rest on a wire rack for 15 mins with a tray underneath so that it catches all the juices, add these to the sauce. Warm the meat through the oven for 3-5 mins, then slice very thinly and serve with the sauce.

SALMON BAKED ON PARCHMENT PAPER WITH CAPERS SERVES FOUR

600g salmon fillet sliced very thinly almost carpachio style, mix 50g of Maldon salt with 20g caster sugar and 10g finely crushed black pepper, rub this all over and leave to stand for 60 mins, then lightly wash, dry and chill, leave for 2-3 hrs to firm up before slicing.

You can also use sea bass, halibut, monkfish

Lightly cure the fish as above so that it’s easier to slice

40g chopped mini capers

4g coarse sea salt

12 turns of fresh black pepper

100ml olive oil

1 lemon

Oven at 200c

4 x 4” squares of parchment paper brush with olive oil

Pre heat the oven to 200c, drizzle the olive oil onto the 4 sheets of paper and sprinkle with salt and milled pepper add 1/2 the chopped capers on top of the parchment paper then zested lemon peel, lay the salmon slices over the top. Season again with salt and pepper, drizzle with some more olive oil and zested lemon peel over the salmon and a little juice. Open the oven and carefully place the salmon directly onto the base of the oven for 2-3 minutes till the salmon is just cooked and still pink. Take the salmon off the tray and flip the salmon onto dinner plates, peel back the paper, so the capers are on the top. Spoon over the caper butter.

FOR THE CAPER BUTTER

100ml olive oil

200g banana shallots sliced lengthways

2 bay leaves

4 cloves of garlic finely diced

2 tsp chopped thyme

10 turns of fresh milled black pepper

2g course sea salt

Cook off 100g butter to beurre noisette till the butter is golden brown in colour

80g whole baby capers

30ml white wine vinegar

30ml lemon juice

50g lemon segments

2g chopped flat parsley

In a saucepan on medium heat add the olive oil then the shallots, garlic, thyme, and bay leaf, cook slowly with no colour till tender for 2-3 minutes. Add the salt and pepper, brown butter, capers, white wine vinegar, lemon juice, lemon segments, and warm this through finishing with the chopped parsley.