The perfect outdoor summer lunch to make in your Stadler oven.
Before you get going, build a big strong fire in the oven and let it burn down for 30 minutes until you have glowing red-hot embers. Push all the fuel to the back of the oven and then continue to feed with small pieces of kindling to keep a consistent heat.
For the Baba Ganoush:
- 2 x medium aubergines
- Half a clove of garlic, grated
- The zest & juice of one lemon
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tsp sea salt
- A small bunch of parsley, roughly chopped
Method
- Using heatproof tongs, place both aubergines directly onto the hot coals and leave to char, turning occasionally until all the skin is blackened and the flesh feels soft and supple all the way through. This should take between 10-15 minutes depending on the heat of your fire.
- Remove the aubergine and set it to one side in a Tupperware box with a tight-fitting lid; sealing them in the box like this will allow them to steam, and the skins will peel off super easily.
- Peel the aubergine, and discard the charred skins. Mash the flesh with your hands or a fork and then combine with the garlic, lemon, tahini, olive oil, and salt. I like to do this with a fork because I prefer a chunkier dip, but you can also blitz it in a food processor.
- Plate up and finish with a little more olive oil and the chopped parsley.
For the Muhammara:
- 4 x Romano peppers
- Half a clove of garlic
- 2 tbsp tomato paste
- The juice of one lemon
- 50g toasted walnuts
- A small bunch of parsley, roughly chopped
- 1 tbsp olive oil
Method
- Using heatproof tongs, place all the peppers directly onto the hot coals and leave to char, turning occasionally until all the skin is blackened and the flesh feels soft and supple all the way through. This should take between 8-10 minutes depending on the heat of your fire.
- Remove the peppers and set them to one side in a Tupperware box with a tight-fitting lid; sealing them in the box like this will allow them to steam, and the skins will peel off super easily.
- Peel the peppers and discard the charred skins, then in the bowl of a food processor, combine with the garlic, tomato paste, lemon juice, and half the walnuts.
- Blend until you reach your desired consistency; I like mine with a bit of texture to it.
- Plate up and finish by crushing the remaining walnuts over the top, sprinkling the chopped parsley and a drizzle of olive oil.
For the flatbreads:
- 360g strong white bread flour
- 1 tsp sugaringÂ
- 2 tsp salt
- 1 tbsp instant yeast
- 250ml warm water
Method
- In the bowl of a stand mixer, combine the sugar, salt, yeast, and warm water. Mix to combine and then leave for the yeast to bloom for 5 minutes.
- Add the flour, and with the dough hook fitted, mix on medium speed for 5 minutes, until a smooth elastic dough forms.
- Put the dough in a lightly oiled bowl and cover with a tea towel, set aside somewhere warm, and allow to rise for 1 hour or until doubled in size.
- Split the dough equally into 8 pieces, shape into tight balls, and then leave, loosely covered, to prove again for 30 mins.
- When you are ready to cook the flatbreads, shape each ball into a disk with your hands or a rolling pin, toss with semolina, and then using your pizza peel, slide it into the oven to cook for 60-90 seconds. Keep an eye on the flatbread and rotate it if it looks to be burning in one spot.
- Remove once cooked and repeat with the rest of the dough, keeping the cooked flatbreads wrapped in a clean tea towel to stay soft and warm.