'Hygge' - Cook Outside with Manna From Devon September 07 2017, 1 Comment

'Hygge' - Cook Outside with Manna From Devon
HYGGE
Norwegian word to describe holistic lifestyle - simple • cosy • no drama

Imagine a bright sunny day in midsummer and all you want to do is enjoy the day while looking ahead to a convivial evening. We did just that. Our recent purchase of a Morso oven and the kind gift of a lesson in Wood Fired Cooking by friends at Manna From Devon Cookery School came together perfectly.

What a joy shopping, wood collecting, laying the table and once the fire was lit, learning from the experts - David and Holly Jones of Manna from Devon Cookery School.

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The Menu

Foccaccia

Hake with Spiced Red Pepper and Coconut Sauce

Butterflied Leg of Lamb

Sautéed Potatoes

Blackened Tomatoes
 
Baba Ghanoush (aubergines)
 
Roast Peaches and Pineapple with Basil Cream
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LIGHT MY FIRE
 
Kiln Dried wood gives the best source of heat and is easy and fast lighting. The fire in the Morso was soon blazing as the fire lighter took hold of the kindling jenga.
 
THE FOOD-PREP AND COOK
My dream is to take advantage of sunny days whatever the season and cook outside. I am delighted that this is the case. Cooking on a Morso is fantastic for impromptu events - easy to prepare, simple/tasty cooking and fast to cook. As the food is simple you need little prep space.  And lots of moments to stand back and enjoy a glass or 2 of splendid wine.

 

BABA GHANOUSH

Aubergines baked whole. When cooked through they were soft and succulent.  Strip the skins, mash with seasoning, ready to be served with Focaccia.
 
FOCACCIA WITH FENNEL SEEDS
 
Amazingly the focaccia dough was made on site - mixed,, kneaded, proofed and rolled. Fennel seeds from the garden were pressed into the dough, seasoned and placed in the fire. This was a winner for me - it tasted delicious especially with the Baba Ghanoush.
 
HAKE IN SPICED PEPPER WITH A COCONUT SAUCE
 
The sauce was placed in a skillet (only element prepared offsite) to heat up in the fire and the fish covered with a medley of spices. I loved the moment when David raided our cupboards to find what few spices I had and made it work. It was Just so simple and needed so little cooking. 
All the time we were anxiously studying the fire while David and Holly were relaxed and at ease - it really is a 'go with the flow' way of cooking.
 
 
BUTTERFLIED LEG OF LAMB
 
David took a moment to get the fire up to temperature and roaring. This Roasted Marinaded Lamb was stunning - full of flavour, tender and a visual feast. David slashed the lamb, marinaded and rubbed oil into every surface with seasoning, popped onto the grill and placed on top of the fire. Cooked in 10/15 mins to give a very pink, tender meat. Then served with roast potatoes and blackened tomatoes - PERFECT.
 
BLACKENED TOMATOES
 
 
THE OUTDOOR COOKING EXPERIENCE
 
Just fabulous. Having the Morso fire as a focus blazing away for hours created the 'Hygge' ambiance we anticipated. An activity where everyone can have a role. It's a great sharing experience, reminiscent of childhood and bringing out the need in us for simplicity, fun, back to nature. We loved the informality of the evening enjoying watching the fire smoke curl up over the treetops.
This image says it all 'MORE PLEASE'.
And we ended the evening with appetites sated, lapping up the last moments of the blazing fire after the sun had gone down over the 'yard arm'. This is 'HYGGE'
If you are interested in cooking outdoors Holly and David are the UK experts. They have a way of making it enjoyable, different and memorable. Without realising you learn so much.
For information on Manna From Devon Wood Fired Ovens Courses with David and Holly
SUPPLIERS
Kiln Dried Wood - IGLU South West