Cooking

Cooking

We love cooking outdoors in nature over an open fire. We have gathered some simple recipes that demonstaite what is possible with the Firewok and various accessories. If you have recently had a Firewok cook up we would love to hear about it! Feel free to email us on info@firewok.co.uk or get in touch via social media and we will put it up on this page. 

Flatbread

makes 14

 Ingredients:

  • 500g plain flour
  • 500g strong flour
  • 10g yeast (fresh)
  • 20g Salt (fine)
  • Drizzle olive oil
  • 325ml milk
  • 325ml water (warm)

Method:

  1. Combine flour and salt together
  2. Combine yeast and water mix until yeast dissolved add milk
  3. Combine flour and liquid together, knead for 10 mins until smooth
  4. Cover with Clingfilm or towel and let prove for 1 hour (place under your Firewok)
  5. Once proved knock back divide into 14 and roll out until really thin.
  6. Cook on a hot Firepan for 1 min either side. Place on tray and cover with towel.

Mexican flatbread

Makes 6

 Ingredients:

  • Lean mince beef x 1kg
  • Small jar jalapenos
  • Cheddar cheese (grated)  x 200g
  • Avocado x1
  • Spinach x 1 bag
  • Tomatoes x 3
  • Sour cream x 250g
  • Cajun spice x 6 tablespoons
  • Refried beans x 400g

Method:

  1. Add Cajun spice to beef and rub in.
  2. Season and portion into 6 long patties and cook on the Firepan for 3 mins on either side depending on how hot your fire is.
  3. Warm up refried beans
  4. Slice avocado, tomatoes and grate cheese
  5. Lay out a fresh flatbread spread refried beans all over
  6. Then add cheese, avo, toms, spinach, jalapeno then the cooked beef patties
  7. Add sour cream then wrap up and seal the open side of wrap on the Firepan then turn, wrap up and eat straight away

Sausage and bean hotpot

 Ingredients:

  • 500g plain flour
  • 500g strong flour
  • 10g yeast (fresh)
  • 20g Salt (fine)
  • Drizzle olive oil
  • 325ml milk
  • 325ml water (warm)

Method:

  1. Heat the oil in a large heavy-based pan on the Trivet or Firecone if it's windy. Add the onion, carrot and cook gently for 5 minutes.
  2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, and thyme and continue cooking for 1 - 2 mins or until the aromas are released.
  3. Add the tinned tomatoes and water and bring to a simmer. Smash up the stock cube add to hotpot.
  4. Then add the potatoes -Cook on a steady fire for 40 minutes.
  5. Stir in the beans and cook for a further five minutes. Season with black pepper and serve.