Seafood Paella
Ingredients
- 8 large prawns
- 200g sushi rice
- 25g cloves of garlic finely minced
- 200g brown onion finely diced
- 10g birds eye chilli finely sliced
- 5g of thyme finely sliced
- 1kg of fresh mussels
- 20g of finely chopped parsley
- 50g lemon juice
- 1L of chicken stock
- Salt
- Pepper
- Olive oil
Method:
1. In a large cast iron pan, add a good glug of olive oil & place into the pre heated Gozney Roccbox to fire up. From there add the onions, garlic chilli & thyme to start sweating you can essentially do this in & out of the oven using the residual heat from the pan.
2. Once beautiful & soft & slightly translucent, add the rice & place in the Brad Leone Roccbox for a minute or so to come to heat.
3. Then add the chicken stock. You can add about half the stock at once & gently stir through the rice. At this stage turn the oven down to about 200°c/392°F and let the rice start to cook for 5 minutes. We aren't cooking a risotto so don't be stirring it too much, but it is crucial to play with the temperature of the oven to ensure you don't burn the rice on top.
4. Next, prep the seafood. First up is the prawns. Peel the prawns but leave the head & the final part of the tail attached & using a sharp knife cut into the back from the side & remove the intestine track. Repeat to all prawns.
5. For the mussels, find the beard & pull down to the narrow end of the mussel whilst squeezing the mussel together.
6. Add the seafood. By assembling the seafood on of the rice & switching the Roccbox to a medium 250°c/482°F, this will allow the prawns to cook, the mussels to steam open & all those beautiful natural juices sink into the rice.
7. After this stage I turn the oven off to allow the rice to finish cooking at the same time as the seafood juices create a steam style cooking method in the rice. This will take 5-10 minutes Then reboot the oven just to give a little colour & heat.
8. Combine the parsley & lemon juice with some olive oil salt & pepper to create a little salsa. Top the risotto with the salsa, serve and enjoy!
Wood Fired Turbot
Ingredients:
- 1 whole turbot (around 3kg)
- 2 bulbs of fennel
- 1 lemon
- 100g pickled cockles
- A small bunch of tarragon, chopped
- Charred lemon halves, for serving
- Olive oil
- Sea salt
For the Fish stock spray:
- Fish stock
- Sherry vinegar
- Lemon juice
- Olive oil
For the flatbreads:
(Half a batch of flatbread dough Festive Flatbread – Gozney - to make 4 flatbreads)
- 50g dehydrated shrimp
- 50g butter
- 1 small bunch parsley, finely chopped
Method:
1. Drizzle the turbot with a little olive oil and season well with sea salt, making sure to season inside the gills. Flip the fish over and repeat with the other side.
2. Heat your Gozney oven to 390°C / 730°F with a medium flame and cook the turbot for around 45 minutes, either in a fish cage or on a baking tray. Shake the fish stock spray ingredients together in a spray bottle and spray the turbot every few minutes while cooking. (If using wood, the heat will drop to around 300°C / 570°F while you cook which should give you a perfectly cooked fish by the end. If cooking with gas, you will need to drop the flame to allow the heat to reduce a little).
3. When the turbot is just cooked through and has beautifully crispy edges, remove from the oven and set it to one side to rest.
4. Heat your Gozney oven to 390°C / 730°F with a high flame. Slice the fennel and add to a cold pan before drizzling with a little olive oil. Cook for 10-15 minutes until charred on the edges. Squeeze over the juice of a lemon and season with salt before placing in a bowl and setting to one side.
5. Prepare and cook the flatbreads. Heat the Gozney to 390°C / 730°F with a high flame, add the dehydrated shrimp and butter to a small cast iron dish and cook in your Gozney oven for around 5 minutes until the butter has melted and the shrimp are fragrant. Spoon the shrimp butter over the flatbreads and scatter over the chopped parsley.
6. Serve the turbot on a platter and liberally spray with the fish stock spray before topping with the pickled cockles, chopped tarragon and a few charred lemon halves. Serve with the charred fennel and flatbreads.
Wood Fired Mussels with Parmesan Bread Bites
Ingredients
- 1kg Mussels, cleaned
- 2 Shallots
- 2 Leeks, bottom white third only
- 1 Bulb of garlic
- 30g Unsalted butter, diced
- 80ml Muscadet or good quality white wine
- 75ml Double cream
- 1 Lemon, juiced
- Big handful chopped parsley
For the Rosemary & Parmesan Breadbites
- 1/2 a Baguette, chopped into rough 2-3 inch pieces
- 40g Grated parmesan
- 2-3 Springs rosemary
Method:
1. Heat your wood fired oven up to around 450°C with a small flame presence and some embers present.
2. Wrap the garlic bulb in 2 pieces of foil before placing the garlic, leeks and shallots into the embers to char and burn for around 15 minutes. Allow to cool slightly before peeling and roughly chopping.
3. In a cast iron pan or casserole dish (anything with a lid!) place the mussels, wine, butter and chopped veg. Season lightly and cover with the lid.
4. Pop the pan into the oven, close to the fire for around 4 1/2 minutes.
5. As the mussels are cooking, toss together the bread bite ingredients in a tray, drizzle generously with olive oil and pop into the oven alongside the mussels but further away from the fire. And cook for around 3-4 minutes.
6. When the time is up on the mussels, remove the lid and the cream. Pop the lid back on and return to the oven for a final 1-2 minutes.
7. Finish the mussels with the lemon juice and parsley and check the seasoning of the sauce before serving alongside the bread bites.
Spicy Lamb Flatbread
Ingredients
For the flatbread
- 8 x flatbread dough balls
- Sprinkle of flour to roll
For the roasted aubergines
- 8 small aubergines
- Generous grind of black pepper
- Generous pinch of flaked sea salt
- 2 lemons, juice and zest
- 2 garlic cloves, minced
- 4tbsp olive oil
For the lamb
- 900g lamb mince
- 450g pork fat mince
- 1tbsp cumin
- 1tbsp sumac
- 1tbsp berbere
- Generous grind of black pepper
- Generous pinch of flaked sea salt
- 1 handful parsley, roughly chopped
- 10 garlic cloves
- 4 scallions / spring onions
- 1 spicy red pepper
- 4tbsp olive oil
For the hot green sauce
- 4 scallions / spring onions
- 4 hot green peppers
- 4 jalapeno peppers
- Generous pinch of flaked sea salt
- 1tbsp Aleppo pepper
- A handful of cilantro / coriander
- 4tbsp olive oil
- 2tbsp water
For the pickled red onions
- 1 red onion, thinly sliced
- Generous pinch of flaked sea salt
- 1 lemon, juiced
For the tomato salad
- 3 large ripe tomatoes, roughly chopped
- Generous pinch of flaked sea salt
- 3 tbsp olive oil
To serve, optional
- 4tbps thick yoghurt
- Handful of parsley, roughly chopped
- Handful or cilantro / coriander, roughly chopped
Method:
1. Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).
2. Place the eggplant /aubergines into a cast iron pan and into the oven. Place on the far side away from the flame and allow to roast for 15-20 minutes, turning every few minutes to ensure the skin roasts evenly and the inside is nice and soft. Once cooked set aside to cool slightly.
3. Next, add the lamb mince, pork fat mince, cumin, sumac and berbere to a large mixing bowl, season, stir, and set aside.
4. In a blender, combine garlic, scallions/spring onions, parsley, spicy red pepper and olive oil. Blend until smooth and combine into the meat mixture, stir with your hands and place into the fridge.
5. For the hot green sauce, blend scallions/spring onions, hot green peppers, jalapeno peppers, Aleppo pepper seasoning, cilantro/coriander, olive oil, and a pinch of salt. blend until smooth. Place into a bowl and set aside.
6. Next, combine red onion, lemon juice, and salt in a bowl to pickle. Stir and set aside. On a plate layer the tomatoes, sea salt and olive oil and set aside.
7. Now that the eggplant is cooled peel off the skin and discard. Place the whole aubergines onto a platter and pat slightly so they are flat. Layer over the pepper, sea salt, lemon zest and juice, garlic and the olive oil. Set aside to serve.
8. For the flatbread, roll out the dough to roughly 12inch, place into the oven and cook for 2-4 minutes until it is holding its shape. Pull flatbread out of the oven and spread with a generous handful of the meat mixture, work the meat all the way to the edges. Place onto the peel and back into the oven for 8-12 minutes, turning occasionally to ensure the meat is cooked and the dough is evenly baked, remove from the oven and slice into 10 pieces.
9. Layer each piece with a selection of toppings, hot green sauce, pickled red onions, tomato salad, parsley, coriander and yogurt. Repeat with the remaining flatbread dough.
