This original masterclass on wood-fired oven cooking is the ultimate introduction to using your oven and producing delicious and flavourful food.
The beauty of the wood-fired oven is its versatility. Learn how to turn your oven into a smoker with this lesson from David.
In this episode you will learn two different techniques of smoking and will learn how to smoke salmon on a cedar plank as well as vegetables. From preparing your oven to getting the correct temperature and generating smoke - this episode holds all you need to know about creating delicious smoked dishes.
About Manna From Devon:
Established in 2005, the Manna from Devon Cooking School and Bed and Breakfast is run by Holly and David Jones. They teach cooking skills to small groups in the relaxed environment of our Victorian home overlooking the beautiful River Dart in South Devon. They also have two beautiful bed and breakfast rooms. Holly and David believe that cooking should be free of stress or anxiety, and structure courses to emphasise hands-on practice of good, basic culinary techniques rather than slavishly following a particular recipe. In this way they hope to impart to their students the confidence to cook intuitively, to trust their senses, and to have fun while doing so!
Hot Smoked Salmon from the Woodfired Oven with Vegetables
For The Salmon:
4 pieces salmon fillet – about 150g each
100g fine seasalt
100g light muscavado sugar
600ml boiling water
6 thin slices lemon cut in half
1 cedar plank, soaked overnight in water
A few oak chunks to add to the embers
For The Vegetables:
Bunch of asparagus
1 red pepper
120g cherry tomatoes
1tbsp olive oil
Salt & pepper
1 roasting tins of the same size
A wire rack to fit inside one of the roasting tins