Wood-Fired Oven Cooking: Smoking

Wood-Fired Oven Cooking: Smoking

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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

Ingredients

  • 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
  • 1 courgette
  • 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
  • Good handful of oak shavings, soaked in water

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