What's Karangi Dude Cooking?

[david s]

Yes, olive oil solidifies in the fridge, use sunflower oil. I usually also add some garlic.

[Karangi Dude]

Thanks David,
I do tomatoes quite often along with banana, mango, kiwi fruit or paw paw when in season.
I do them about the same temp and time as I do our jerky

[Karangi Dude]

Rib Eye and Vegatables

Rid eye steak, sweet pork chop and lamb leg steak with pumpkin, potato, capsicum and eggplant.
All cooked in 15min in a fully saturated oven at 350c and a fire off to the side.
The trays were so big I had to keep rotating them so they all cooked at the same time, after 10mins I put in some small pieces of hard wood to flash off and char the meat.
I made a chimichurri to serve with beef a red wine reduction for the lamb and apple sauce for the pork.

[Karangi Dude]

Breakfast Omelette,

6 Eggs, Tasty Cheese, Spring Onion, Roasted Sweet Capsicum and Chorizo Sausage

Separate the egg whites from the yolks into separate bowls, beat whites until they are just peaking, wisk yolks and fold into egg whites then tip mixture into nonstick pan and add the rest of the ingredients and season to taste.
Cook until the top is just golden check the bottom of the omlelette by lifting with a spatula to make sure it is not burning, you may need to put the pan on a rack to finish of the top
Temperature about 240c in a fully saturated oven

Served with a dash of Balsamic Glaze and a little Olive Oil

[Karangi Dude]

Strudel

Nectarine, Honey Roasted Macadamia Nut and Mascarpone Cheese

Dice up fruit and nuts, roll out 2 pizza balls to form a thin sheet then add ingredients, roll up, spay with olive oil, sprinkle with raw sugar and place on a tray with baking paper.

Cook in a fully equalised oven at 220c until lightly golden

Serve with a sprinkling of Icing Sugar

[Karangi Dude]

Crunchy Anzac Biscuits (Cookies)

Rather large Anzac biscuits 135mm dia, the mix only made 10 biscuits
I think next batch I will make them a tad smaller about 80mm dia would be enough

Cooked in a fully equalised oven at 180c for 18mins

[Karangi Dude]

Fig and Goats Cheese Pizza

Figs are in season at our place so we are cooking, making jam and preserving all things fig.

Pan fried figs in olive oil with a little balsamic reduction, topped pizza with figs and goats cheese added a drizzle of olive oil and a few fresh mint leaves.
Served with a sprig of fresh mint for garnish

Wine; Chardonnay

[Karangi Dude]

Potato, Basil Pesto, Artichoke and Three Cheese Open Pide

Rolled out dough to form a boat shape then spread (dotted) with a little basil pesto added smashed pre cooked potatoes (par boiled, strained and smashed) a little rosemary salt chopped artichoke hearts (plenty) and three cheeses Fior Di Latte, mature aged cheddar and Provolone then sprinkled with some diced sping onion.
Folded over edges of dough and pinched ends.
Cooked in a fully saturated oven 280c until golden.
Before serving lightly brushed with a little garlic butter

[TropicalCoasting]

All looks excellent

I do a version of the pide
I put yoghurt in the dough
Boiled cubed potato, feta, spinach, garlic and an egg
then sprinkle with Nigella Seeds
serve with squeezed lemon

[Karangi Dude]

High Temp; Grilled Pork and Lamb

Marinated a pork chop and 2 lamb steaks, I placed the pork on some fresh sage leaves and placed the lamb on some fresh oregano in a cast iron griddle pan 240mm x 240mm ideal size for cooking 2 to 3 pieces of meat
Cooked in the oven for 8 min at 420 / 430c, I turned the meat at halfway.
The meat was cooked to medium and was tender and juicy

I bought the cast griddle pan at a wholesale commercial kitchen supplier it was cheap at $15, now that I have used it several times, I plan on buying another 5 so I can cater for different meats and cooking times for our guests.
I will be able to put all six in the oven at once

[david s]

Doug,

Mind my asking how much wood you used to cook those three small bits of meat?

Dave

[Karangi Dude]

David,

I used the normal start up with kindling and small logs and then about 5 splits of logs (10'' logs split into 4) thats not to bad seeing I had not used the oven for about 5 weeks.
It has been very wet here in Karangi we have recorded 45'' in the first two months of this year.
The fire does look large in the photos compared to the pan but it is a big oven, that's why I will be able to fit 6 or more of the pans in the oven at once.

[Karangi Dude]

Oh David,
I forgot to mention I also cooked 3 Pizzas, 4 Pides, 8 Loaves of Bread and Roast Duckling with Baked Potatoes all from the same fire, not bad for 1/4 barrow of wood and an oven that has not been fired for 5 weeks.

David, the reason I have been playing around with hight temp grilling with these griddle pans is I like to show my guests that you can cook a variety of dishes in a WFO.
So when guests come over I get the oven up to pizza temp cook a couple of pizzas maybe a garlic bread then I normally cook some sort of meat by raking some coals to the front and using the stainless mesh that I posted previosly, trouble is that method is only good for 6 or so people. I have also tried using racks over baking dishes but that is also limited.
With the griddle pans I should be able to cater for 12 to 18 people at once ( matter of fact, because it only takes a few minutes to cook I could rotate the pans and continue cooking for a huge amount of guests) and still have a hot oven for making dessert pizzas.

David, all this practice is for futher down the track if things go to plan!!!!

[Karangi Dude]

Fig, Apple, Honey and Walnut Pide

Par cooked diced apple, fresh figs honey and chopped walnuts folded dough over and pinched ends brushed ligfhtly with melted butter.
Cooked in a fully saturated oven 280c until golden.
Sereved with a sprinkle of icing sugar

[Karangi Dude]

Roast Duckling with Jacket Potatoes

Butterflied the duckling and marinated with Cuban sour orange mojo marinade for couple of hours.
Cooked the duck on a rack skin down for 35mins and then turned it to brown up the skin side, total cooking 1hour 20mins
Jacket potatoes on a rack cooked for 1hour

Fully sarurated oven at 230c

Served with baby carrot and bok choy drizzled with a soy and honey sauce, potatoes with sour cream and diced spring onions and the duckling with gravy made from the pan juices

Wine; David Hook Chardonnay 2011