We’ve teamed up with the legendary chef and MasterChef judge Monica Galetti to bring you three super simple but outrageously flavoursome recipes fired up in the Gozney Dome.
Monica shows us how to make perfect puff bread, the tastiest cauliflower we’ve ever tried paired with rocket pesto, plus a zesty glazed wood-fired salmon topped with a fresh salsa. Combine them all and you’ve got one epic sharing feast!
For the Puff Bread:
Step 1: Using a mixer with the hook attachment, mix all the ingredients for 10/15 mins and then let it rest for 5 mins. Add 30g / 1oz of Olive oil and mix again until the dough completely absorbs the oil.
Move the dough to an oiled container big enough to allow the dough to double in size and keep it covered in the fridge overnight.
Step 2: The day after, ball the dough into 80/100g (2.8/3.5oz) balls and leave them to proof at room temperature for around 30 to 40 mins.
Step 3: Dust a dry surface with semolina flour and roll out the balls until they are around 1cm thick and bake in the Dome for a couple of minutes at 350-400°C (660-750°F) until puffed up and golden brown with some nice charred areas.
For the Roast Cauliflower:
Step 1: Check the cauliflower will fit through the mouth of the Dome, if not, chop a bit off the base.
Step 2: Mix together well the oil, salt, paprika and rosemary and set aside.
Step 3: Place the cauliflower onto a sheet of tin foil and gently open it up, removing the outer leaves but keeping the inside more tender leaves. Take the oil and liberally brush over the cauliflower head with a pastry brush.
Step 4: Bring the sides of the foil up and seal together making sure the cauliflower is properly wrapped up tight. Pop the cauliflower in the Dome and bake for 40-50 minutes at 300°C / 570°F.
Step 5: Once it’s done, let it rest for 5 minutes and then open up the foil parcel. Pop back in the Dome for a further 5 minutes to add more colour if required.
Step 6: Brush on some more of the oil and enjoy! Serve with a rocket pesto.
For the Rocket Pesto:
Step 1: Combine all the ingredients in a food processor and then season with salt and pepper to taste.
Step 2: With the motor running, add olive oil in a slow stream until emulsified.
For the Glazed Wood Fired Salmon:
Step 1: Preheat the Dome to 180-200°C/350-392°F using wood or gas.
Step 2: Bring the salmon up to room temperature, rub with sea salt and rest for 15 minutes. Then, brush with maple syrup, grate over the lemon zest and sprinkle over a touch more sea salt.
Step 3: Place the salmon on a tray and transfer to the Dome. Cook for 15-20 minutes periodically basting and turning until done and a nice colour is achieved. Serve with a tomato salsa.
Step 1: Finely chop (or use a food processor) the tomatoes, spring onions, garlic and basil and grate the lemon zest.
Step 2: Transfer to a bowl and add the oil and the sherry vinegar. Season to taste.
Makes 8-10 breads
500g / 17.6oz strong white flour (can be 250g wholemeal/wholewheat 250g white)
8g / 0.2oz salt
5g / 0.1oz dry yeast
350g / 12.3oz water
1 x small to medium sized cauliflower
2 x teaspoons of smoked paprika
1 x sprig of Rosemary finely chopped
500g / 17.6oz rocket
200g / 7oz parmesan
100g / 3.5oz olive oil
20g / 0.7oz pine nuts
Glazed Wood Fired Salmon:
½ side of salmon
Zest of 1 lemon
4 medium tomatoes
2 spring onions
2 cloves garlic
1/2 bunch basil
1 lemon zest
100g / 3.5oz olive oil
50g / 1.75oz Sherry vinegar