On the Menu Today...

[heliman]

On the menu today is premium Black Angus ribeye steak. It will be cooked in the WFO on a cast iron grid. Pieces will be 40mm thick to ensure they retain moisture and are pink inside. May do a mushroom pepper cream sauce to go with it. Served with rosemary potato wedges... pics to follow..

[ThermoJax]

Sounds so good. Can't wait for the pix.

[heliman]

Here is the finished product - with a pink peppercorn cream sauce..

[scwino95]

Looks good. Did you try aging it? Carl

[asimenia]

OMG - this is my most favourite food in all the world!!!!

[heliman]

Thanks for the feedback...

Currently running the WFO Friday night, to Sunday night cooking everything from main meals, soups, starters, bread, scones, pizzas and breakfasts.. right down to the toast!!

[david s]

Originally Posted by heliman

Thanks for the feedback...

Currently running the WFO Friday night, to Sunday night cooking everything from main meals, soups, starters, bread, scones, pizzas and breakfasts.. right down to the toast!!

on running out of pizza dough, about a month ago, I tried a drizzle of olive oil over some sliced Vienna bread topped with whatever we had left over. It was cooked direcly on the oven floor. Presto, a new toaster.

[heliman]

Sounds good... very nice to have as a starter before the main cooking begins! Guests are always hinting that they need something to nibble while waiting.

I was also impressed with the toast - it wasn't dry like it you get in an electric toaster but had a certain moistness to it. Nice!!!

[david s]

Rossco,
As you are having so much fun with your oven, you may be interested in trying pies in a tin. My method is to 1/4 a puff pastry sheet and using each 1/4 , squash into a small greased pie tin, then fill with whatever you want. Some leftover roast vegs, egg, bacon, tomato, herbs, etc. Instead of going to the trouble of making tops, I simply fold the four corners into the centre. That way half the pie is open and you can see how well things inside are cooking. For puff pastry you need to have the temp around 200 C. I usually keep an active flame going to give me an oven light. It's great fun sitting around the oven making and building these little pies.

[heliman]

[QUOTE=david s;113667]Rossco,
As you are having so much fun with your oven, you may be interested in trying pies in a tin....QUOTE]

Hi David - thanks very much for the tip .. that sounds fantastic (and so easy).

I am going to try it this weekend in fact. I have the sheets of puff pastry already so will shop tomorrow for some filling!!! All the leftovers went into a pot of soup that we have been tucking into for the past few days (due to the cold weather)..

Will post results ...