recipes: Wood Stone
Wood Stone Stone Hearth ovens are not just for pizza! The range of possibility for delicious, mouthwatering dishes is as great as your imagination. Here at Jestic we like to experiment with all types of dishes, from baked asparagus starters, dips and spreads all the way to seafood paella’s, tasty stews and sumptuous desserts! Oh, and did we mention we make a mean pizza too?
Spanish Style Baked Fish with Fresh Tomato and Olive Salsa
Fresh fish is expertly dealt with in this Spanish influenced recipe. Try for the freshest, ripest tomatoes you can get your hands on to really make this salsa pop, while the olives will add a savoury tang.
Oven Roasted Ratatouille
A dish of the ages, filled with flavours of the Mediterranean and good for you to boot! This ratatouille is steeped in flavour due to the roasting action of the flames on the vegetables, the generous amount of basil and the underpinning richness of the garlic.
Blue Lake Bean, Roasted Fig, and Hazelnut Salad
This salad dressing, combined with the crunch of the nuts, the tenderness of the beans and the fruitiness of the roasted figs makes for a stunning side salad or starter that compliments any number of dishes throughout the year.
Roasted Figs
Ripe figs are one of life’s great pleasures. Here they are roasted, causing the sweetness to caramelise and mingle tantalisingly with the salt and pepper seasoning. These work beautifully with a savoury roast such as duck or pheasant but would also compliment as a dessert paired with creme fraiche.
Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas
Ingredients 1 bunch beets, tops removed 3 Tbsp. olive oil ¼ cup raw pumpkin seeds ½ cup buttermilk 2 oz. feta cheese 2 Tbsp. lemon juice 2 Tbsp. chives, minced Kosher salt and freshly ground pepper ½ lb. baby spinach Continue Reading »
Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey
Ingredients 2 ea. 8-oz. Wood Stone Dough balls 2 oz. Parmesan cheese, shredded 6 oz. whole milk ricotta cheese 1 cup red seedless grapes, sliced in half 1 tsp. rosemary, finely minced 2 tsp. orange blossom honey Preparation Oven Temperature: 550-580 degrees Continue Reading »
Asparagus, Pancetta and Ricotta Pizza with Gremolata
Ingredients 2 each 10 oz. Wood Stone Dough balls 1 bunch asparagus, tough ends snapped off 2 Tbsp. olive oil Salt and pepper 8 oz. pancetta, finely diced 4 oz. fresh ricotta 1/4 cup Italian parsley leaves 1 clove garlic, crushed 1 Continue Reading »
Macaroni and Cheese Pizza
Two classic dishes coming together in one – ultimate comfort food? If not your thing, certainly one for the kids to enjoy with this tasty combination of cheesy pasta, grilled on top of a crisp bread carrier.
Seared Rib-Eye Steak with Brandied Shallot Sauce
A thick, juicy steak, perfectly cooked off in a hot oven after marinating in seasoning. Slather the sauce over the top, serve with leafy greens and enjoy hot and sticky for a dinner party.
Morello Cherry Cheesecake Pizza
Sweet pizzas are fast coming to the fore in the kitchen and this pizza really shows why – sweet cherries, smooth ricotta and drizzles of glossy honey all layered on a crisp, puffy dough base? Dessert in a doddle and delicious too!
Skillet Rolls
Is there anything better than the scent of freshly baked bread wafting through the air before dinner? These simple rolls make the perfect accompaniment for a special meal, or indeed, the perfect base against antipasti, soup, you name it! Delicious!
Pizza Margherita
The epitome of classic, the Margarita is the ultimate pizza combining sunripened tomato, creamy mozzarella and the rich herbiness of green basil. Drizzled with olive oil for pure deliciousness.
Pizza with Minted Fava Beans, English Peas and Pecorino Romano
Fresh mint, creamy garden peas and peccorino-reggiano make for one of the lightest and yet satisfying comfort foods. Add as a topping to a pizza and you have reached green pizza nirvana.
Pizza with New Potatoes, Smoked Trout and Goat Cheese
Delicately cooked trout, creamy goats cheese and slices of golden potato collected together on a pizza base makes for a topping the seafood lover will adore.
Pizza with Nectarines, Ricotta and Prosciutto
Interested in mixing savoury and sweet on your pizza? The addition of some ripe, firm fruit can take an everyday pizza topping to the realms of genius. Give it a go today and taste the difference!
Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage
Smoky mozzarella, Italian sausage and florets of broccoli make this pizza a flavour sensation. Eat in giant wedge-like slices to capture as many of the great flavours as possible in one mouthful.
Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint
Like your pizzas out of the ordinary? Layer on slithers of proscuttio, sprigs of mint, crumblings of ricotta and scatter plump, juicy figs for a pizza topping that will make your tastebuds dance.
Salsiccia Bianca Pizza
The combination of spicy sausage, smooth cheese and tart broccoli make for a flavour explosion in this regional pizza. Keep the crust crisp in the Wood Stone for optimal crunch.
Pesto Potato Pizza
Try this spin on the classic pizza by adding potato slices and yummy green pesto, rich with parmesan and pine nuts and then topping as usual with spring mozzarella and seasonings.
Oven Roasted Asparagus
The first tender green stems of spring should have a limited amount of tampering done to them – roast in the Wood Stone and season to taste. Consider adding a splash of balsamic vinegar or some parmesan shavings.
Roasted Red Potatoes with Rosemary
Is there anyone who doesn’t like roast potatoes? These have sprinkles of Rosemary on, imparted a sweet herbiness that matches the creamy inner part of the hot potato.
Pecan and Apple Bread Stuffing
The seasonal delights of apples stretch far and are gorgeous paired with warm bread and cracking pecans. This dish adds a little something extra to the typical roast, making it memorable for all the right reasons.
Salade Niçoise with Oven Poached Tuna
A selection of beautifully prepared oven paoched tuna, freshly picked tomatoes and oven baked potatoes all add up to make a choice salad that is delicious eaten al fresco.
Prosciutto Wrapped Shrimp with Clementine Oil
A moreish starter or ideal as a side dish in a seafood feast, this dish retains its strong flavours and serves well with a simple salad of leaves or sea greens.
Poached Salmon
After selecting a prime piece of salmon, cook it simply by poaching it to retain texture and flavour. This can then be used as a base for many salads, sauces, fresh pasta dishes and bakes.
Valencia Paella
Sitting in a crowded and congenial ocean view restaurant after a day swimming in the sea, what better way to end the day than with a Spanish pealla, brimming with fresh seafood and smoky, spicy flavours and colours.
Cedar Planked Salmon
The simple pleasure of breaking apart the flaky flesh of a good piece of salmon, accented with nothing more than a squeeze of lemon juice and the scent of the cedar plank upon which it has been baked, is phenomenal.
Traditional Clams Cataplana*
The tastes of spicy chorizo, sun-ripened tomatoes and smoky piementon complement each other within this dish to create a pot of seaside heaven, straight from the tapas bars of Spain.
Oven Roasted Clams
Embrace the taste of the seaside with this stew-like dish of fresh, succulent clams. Hot from your Wood Stone this dish will not fail to warm you, all the way to the cockles of your heart.
Rustic Corn, Tomato & Basil Tart
Mix up the classic tomato and basil flavour combination for Autumn by adding some seasonal, freshly harvested corn. The bright yellow makes for an exciting contrast with the reds and greens of the dish, and tastes good too.
Baba Ganoush
Fancy an alternative to the ubiquitous tomato sauce base on your pizza? Why not try this scrumptious aubergine-based dip as your flavour punch on the pizza base? Top with crispy vegetables and you are good to bake!
Red Grape Focaccia
Delicious Italian flatbread with a sweet grape flavour that is as unexpected as it is delightful. Excellent for breakfast, a starter or a snack during the day.
Currant Scones
The scent of baking buns is a remedy for many a bad day. Try out these yummy currant buns in your Wood Stone and let them be served with slightly salted butter, hot from the oven.
Naan Dough
The accompaniment of choice for many when they sit down to enjoy a curry, this popular Indian flatbread can be made easily and effectively in your Wood Stone oven.
Courgette and Mint Frittata
Light, fresh and Springlike, this delicious frittata works just as well as a mid-week dinner as it does a picnic basket item. Serve in wedges with a selection of crusty breads, local cheeses and home-grown salad leaves.
Dutch Baby
Can be either sumptuously sweet or savoury depending on the condiments you add to it. Here at Jestic, we are partial to the cinnamon sugar coating and a pile of fresh cherries.
Wood Stone Dough
The base of any good pizza is, obviously, the dough. This dough is elastic, smooth and suited to the Wood Stone oven like no other dough could be.
Breakfast Pizza
So many people tire of the obvious breakfast choices. This is an ingenius way to use the Wood Stone, eat pizza and call it breakfast too! Continental brunch ingredients are added for a twist on classic pizza.
Oven Baked Eggs with Ham and Cheese
Breakfast, Brunch, Lunch or Casual Dinner – this is one of those rare dishes that can be served whatever time of day it is. A hearty, savoury mix of meaty ham, creamy cheese and baked eggs.
Prosecco Poached Pears with Gorgonzola and Spiced Pecans
The light aromatic taste of a ripe pear marries beautifully with the richness of the gorgonzola. Add a pecan crunch and you have a sophisticated dessert or starter to add to the menu.
Rustic Apple and Pear Pie
A delicious open pie filled with Autumnal flavours. Celebrate the harvest months with fresh apples and pears baked to perfection in the Wood Stone and covered with a delicate round of crispy, buttery pastry.
Bananas Foster Flambé
True theatre style cooking! Impress your guests with a plume of fire sizzling over and around the fresh bananas, caramelising their outer edges and creating a spectacular dessert for after dinner.
Pear Crisp with Orange and Walnuts
Fresh, ripe pears accented by the citrus zing of orange and the smooth crunch of walnuts. A dessert to savour on a dark evening, hot from your Wood Stone oven and drizzled with vanilla custard.
Braised Lamb Stew with Autumn Vegetables
When its cold outside and the rain is bashing against the window, make use of the residual heat in your Wood Stone and spend some time putting this lovely dish together to keep you warm and cosy. The ultimate comfort food!
Oven Fried Chicken
What is better than biting into a delicious, crispy piece of oven fried chicken? With some thick-cut golden chips if you are feeling naughty, or a freshly prepared salad if you are feeling virtuous.
Tarragon Roasted Chicken
There is nothing as satisfying as a good roasted chicken on a Sunday afternoon. Serve this one with a rich, tasty gravy and some seasonal vegetable side dishes to create a feast to remember.
Pizza Sauce
Unless you are more a ‘Pizza Bianca’ type, then a good tomato pizza sauce is going to be your standby for numerous pizza combinations. This one is tasty and contrasts beautifully with fresh mozzarella and a crisp base.
