What's Karangi Dude Cooking?

[Karangi Dude]

Re: Whats Cooking at Karangi Kitchen

Pork Spare Ribs and Stuffed Baked Potatoes

Slice apple and onion and put into bottom off a baking dish, skewer pork ribs (so that they will stand up and not fall over whilst baking) rub the rind of the pork with good salt and sit on onion and apple slices then pour in some sparkling apple juice enough to cover the apple and onion.
Place in a fully saturated WFO at about 230c

In the meantime boil potatoes until soft then drain and set aside to cool, when cool slice of the top and scoop out the soft flesh leaving about 10mm for a shell, mash the soft filling and add shredded cheese, spring onions and diced bacon and then fill the shells with the mix put the lids back on and spray with olive oil and sit on a baking tray.

Put potatoes in the WFO when the pork is half cooked so that they both will be finished cooking at the same time

Served with buttered cabbage and diced spring onions

Wine; Your Favourite Dry White

[Karangi Dude]

Re: Whats Cooking at Karangi Kitchen

Thanks Bert,

Sorry but no book on the way yet

[Karangi Dude]

Chilli Mud Crab Pizza

Fresh mud crab cooked cooled and the meat removed and broken up.
For the chilli sauce pound fresh chilli in a mortar and pestle add olive oil honey and lime juice.
Spread chilli sauce on the prepared dough and cover with the crab and sprinkle with freshly ground black pepper.
Note; with this kind of pizza you only need to lightly cook don't overcook as the topping will dry out.
Serve; drizzle of lime juice and a garnish of diced spring onions

[Karangi Dude]

Hi Russell and Rossco,

Thanks for the encouragement, yes I guess I am planting the seeds so to speak, as we know how many times have people said on this forum I wish I had found this site before I started my build, well I hope the same applies to my classes.
The courses are not just for people thinking of building an oven but also for people with ovens that need a heads up with operating and cooking in their ovens, as I have shown here there is a lot of different things that can be cooked in a WFO
I am planning on doing the classes monthly but if they get over booked then I will look at doing them fortnightly, so far the response has been positive.

[heliman]

Fantastic idea Doug ... and none better than you to inspire others with the mouth-watering treats you are able to make in that oven of yours!

Best wishes....

Rossco

Wood Fired Oven Workshop / Masterclass

I held my first class on the weekend I had seven students attend.

I had the oven heat saturated from the night before so that when the students arrived I could cook a batch of Ciabatta that I had in the proofer ready to go.

They devoured the bread with olive oil & balsamic reduction or Lurpak butter.
We then made pizza dough from scratch leaving it to prove.
I lit the fire in the oven showing my method of fire lighting and maintaining the fire.
While waiting for the oven to reach pizza temp I covered oven types pro and cons and the build of my oven with pictorials. I then covered tools and different kinds of cooking methods and equipment.

Once the oven reached temp I cooked garlic prawns in separate cast iron ramekins and a pitta bread with herb butter, next was to cook marinated lamb cutlets in a cast griddle pan that I served with lemon juice and minted Greek yogurt.
Then I cooked several kinds of pizza including a desert pizza with the help of the students and then to finish off they all made a pizza of their own to take home with them.
The course went for 5 hours and everybody said they had learnt so much and had so much great food.
The general feeling was that I gave them all the info they needed and saved them doing all the research that we all have done.
I was also impressed with the messages left in the visitor book.

A course like this takes a lot of planning and I could not have done it without the help of my loverly wife (she did say that next time I need a better run sheet though so she would know what was happening next )

[Karangi Dude]

Wood Fired Oven Workshop / Masterclass

I held my first class on the weekend I had seven students attend.

I had the oven heat saturated from the night before so that when the students arrived I could cook a batch of Ciabatta that I had in the proofer ready to go.

They devoured the bread with olive oil & balsamic reduction or Lurpak butter.
We then made pizza dough from scratch leaving it to prove.
I lit the fire in the oven showing my method of fire lighting and maintaining the fire.
While waiting for the oven to reach pizza temp I covered oven types pro and cons and the build of my oven with pictorials. I then covered tools and different kinds of cooking methods and equipment.

Once the oven reached temp I cooked garlic prawns in separate cast iron ramekins and a pitta bread with herb butter, next was to cook marinated lamb cutlets in a cast griddle pan that I served with lemon juice and minted Greek yogurt.
Then I cooked several kinds of pizza including a desert pizza with the help of the students and then to finish off they all made a pizza of their own to take home with them.
The course went for 5 hours and everybody said they had learnt so much and had so much great food.
The general feeling was that I gave them all the info they needed and saved them doing all the research that we all have done.
I was also impressed with the messages left in the visitor book.

A course like this takes a lot of planning and I could not have done it without the help of my loverly wife (she did say that next time I need a better run sheet though so she would know what was happening next )

[Karangi Dude]

Hi Oscar,

I have been wanting to do an Irish Potato Bread for some time, now having made a couple of baguettes out of the pizza dough that were pretty good, I will include some potato bread in my next bread baking.

[Karangi Dude]

Hi Dino,

The potato pizza tasted really good thank you, will certainly be doing it again it is now on the menu replacing the par cooked sliced potato. Putting the potato through the ricer made the difference you can cook it until it is nice and soft, trying to slice soft potato nice and thin does have it's problems. I agree with you that potato does go well on a pizza we have made it for guests many times, I also like the way rosemary and spring onions go with potato.
I was sure I had a picture of the sliced potato pizza somewhere but I could not find it.

[Dino_Pizza]

Hi Doug, I'm really fascinated by the beautiful potato-rosemary pizza. 1st of all, the crust looks perfectly charred and delicious. How did the pizza taste? Would you make it again?

I've done a potato-sausage pizza where I par cooked small potatoes then sliced into very thin rounds to go on the pizza. I was amazed at how well potato goes on pizza and gives it a rather elegant and complex flavor people would not expect ON a pizza.

[Karangi Dude]

Thanks Dino,

I am humbled by your comments you have been an inspiration to me with the dishes you have presented to us on this forum.

I agree with Gulf and others that it would be good to see a thread dedicated to your WFO cooking.

Dino, you are the second to ask why my oven looks so clean Les asked as well, maybe it is because the bricks are light in colour that gives that appearance. I do get the oven very hot and in most cases burn off all the carbon (pending what I plan on cooking) if I am baking and take the fire out I might damp mop but most of the time I just use a brass brush followed by a hair brush, sometimes if the oven is to hot I use a leaf blower for a minute or two but that tends to make a lot of dust.

Dino, thanks again for your kind words and I look forward to seeing and trying some of your great creations

[Dino_Pizza]

Thanks for posting your food pics Doug. I know hard it is to have a camera ready and food ready (while maintaining the wfo) and taking pics when all you really want to do is eat .

But we're all really enjoying the food-fest your providing us.

Question: your oven can seem so clean inside when you have food in it. Are you using an electric "fireplace coals" steel sided vacuum? Or are you just sweeping the ash out and damp mopping (which is what I do, but not nearly as cleanly as yours).

thanks again Doug, really appreciate the good food your cooking (especially when its duck or lamp or rabbit...)

-dino

[Karangi Dude]

Pork Spare Ribs and Potatoes in a Box with Greens

This meal was cooked at 420c (pizza temperature)

If you want to cook pizza as an entree and meat and vegetables for the main course or the main course and pizza for dessert you can, you have to keep an eye on it, it can be done successfully.

First I cut some potatoes to form a box, I sprayed them with olive oil and put them in the WFO until just starting to brown, in the mean time I boiled some potatoes to make some mash.
I took the mash potato and added some chopped spring onion, shredded cheese and a little diced bacon, I then spooned the mash into the potato boxes.
I had marinated the ribs put them on a rack in a pan, sat them in the oven uncovered for about 5mins then covered them with foil and returned the potatoes to the oven to finish cooking and brown slightly on top. I had prepared some Brussel sprouts with a little butter and a sprinkle of Tuscan spices put them in the oven for a few mins.
The hearth of the oven is very hot so I put the meat and the potatoes up on a rack to stop them from burning on the bottoms.

Served with steamed Baby Bok Choy and a Soy and Honey Sauce

[Karangi Dude]

#192 Cont;

More Pull Aparts,

You can vary the fillings, whatever you like they can be savory or sweet the bread is nice and soft and the fillings stay juicy and fresh.

I made Rustic Rolls (same as the pull apart but individuals) in a jumbo muffin tin, the filling; bacon (lightly fried) green olives , sundried tomatoes, char grilled capsicum, sauted onion and mixed shredded cheese.

I also made a pull apart for a friend I made it in an 8'' cake tin, Her requset for the filling; bacon, cheese and sundried tomato.

After chopping and filling the tins I put them in the proofer until the dough rose just above the top of the tin.

Baked as above.

[Karangi Dude]

Savoury Pull Apart Loaf

A savoury loaf that is easy to pull apart to share

Dice bacon and fry until almost crisp, dice onion and fry until soft and translucent transfer to paper towel to drain.

Make standard white loaf dough and prove until ready, then place it on a floured surface and pull out to about 20mm thick forming an oval shape. Spread with the bacon, onion and some shredded mature tasty cheese.
Now for the fun bit, roll the dough into a log and using your dough scraper chop it into 20mm squares by chopping both ways then simply gather it up and plonk it into a greased bread tin don’t be too fussy about any spaces they will fill later and don’t push in down.
Then put it in a proofer (I use a plastic tub with a couple of bricks on the bottom and fill it with hot water to about halfway up the bricks and cover the top of the tub with a towel) for about half an hour or until dough just rises to the top of the tin.

Bake in the WFO at 220c for about 18mins or until the internal temp is 90c take it out of the tin, let it cool and pull it apart and enjoy with friends

[Karangi Dude]

Braised Wild Rabbit

Wild Rabbit braised in brown onion gravy with mushrooms.

Soak rabbit in lighly salted water for 24hrs (use a contaner big enough for the rabbit to be fully coverd with the salted water, you may need something to hold the rabbit down to stop it floating I use a china plate)
Drain the rabbit and dry with kitchen towel, cut rabbit into pieces and roll in seasoned flour. In the meantime heat oil in a heavy pot on the stove top and lightly brown a sliced brown onion. Remove onion an set aside then lightly brown the rabbit pieces a few at a time untill all browned, setting them aside make a rich gravy from the pan juices you will need about 2 cups of nice thick gravy, pour most of the gravy into a container then rearrange the rabbit pieces in pot then cover with the browned onions and a couple of bay leaves and a few mushrooms then pour in the remaining gravy and put the lid on the pot.
Cook in a fully equalised WFO at 130c for 4 to 5 hours

Served with massed potatoes with herb crust and green vegetables
Wine; Dry White