Wonderful food, a warm welcome and a beautiful location.

Morso Forno on its woodfired travels #1

A couple of weeks ago we headed east to Honiton and did some woodfired cooking at one of Lyme Bay Winery’s vineyards on our Morso Forno. We’d come up with 5 autumnal recipes to match with Lyme Bay’s award winning range of wines and the fab Nick Hook came out on a misty October day to take the photos.

on the edge

A misty October day for our vineyard shoot

Here’s the first of the recipes using seasonal apples and nuts to serve on a cheese board but taking them away from vinegary chutney. We cooked them in a caramelly sauce which picked up some smokiness from the woodfired oven and served with a salty Quicke’s Cheddar and a glass or 2 of the pink sparkling wine; a big hit!

 

4 red skinned eating apples – we used Braeburns – cored and cut into wedges

90g butter

60g hazelnuts

90g caster sugar

1 small cinnamon stick

 

  1. Build a good fire in the Morso Forno in the centre of the oven and let it burn for 30 minutes to really heat through the floor. Move the fire to the side of the Forno.

    Building embers

    Make sure the floor of the Forno is well heated before moving the fire to the sides

  2. Heat a wide frying pan in the Forno and toast the hazelnuts in it until they are getting a little colour on them and smelling nutty. Take them out of the pan and put on a plate.
  3. Wipe out the pan and gently melt the butter in it with the sugar, cinnamon stick and apples. Cook until the apples are tender and caramelised in places.

    Love the red skins

    Eating apples work best as they hold together well

  4. Take the apples and cinnamon stick out of the pan with a slotted spoon and mix with the hazelnuts.
  5. Put the pan closer to the fire and bubble the mixture until it becomes golden brown and sticky. Pour this mixture over the apple segments with the toasted hazelnuts, mixing carefully as the sugar/butter mixture will be very hot.
  6. Cool for 10 minutes and serve with your cheeses and a glass of chilled sparkling Lyme Bay rosé.

    Delish with Quickes

    A new take on a cheese board

Although in different areas of the food business, Morso, Lyme Bay Winery and Manna from Devon Cooking School all share the same passion for quality in what we do and commitment to providing our customers with the very best. We’ve come together to create these delicious recipes that you can make at home whether you’re relaxing with loved ones or cooking for a crowd.

 

 

 

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