CEDAR WOOD OVEN BAKING PLANK REVIEW AND RECIPES

Clive from Cookequip has sent me a collection of interesting premium quality products to review for him.

Camerons Large Cedar Wood Oven Baking Plank.
Camerons Chicken Beeroaster Deluxe with Vegetable/Potato Clips.
Camerons Smoker (as used by Mat Follas on Masterchef and also demonstrated by him on ITV's This Morning Show this year).
A huge selection of Wood Chips to use in conjunction with the Smoker or for using on the barbecue to flavour food.
A pack of 6 Beech Wood Wraps.
Recipe Book

Reviews for the above products will be appearing on here shortly, so please pop back and read how I/we got on, because my husband has also taken a very keen interest in using these too!

I will be revisiting these products after the first initial reviews have been posted, so please look out for future recipes, including some from the Recipe Book.

CEDAR WOOD OVEN BAKING PLANK

The first product I have chosen to review is the Large Oven Baking Plank which is made of Cedar wood.

The Large Oven Baking Plank measures 38mm x 267mm x 432mm, but there is also a smaller version. There are two bolts which run through the width of the plank and these must be kept tight. If cracks appear then it will be necessary to tighten the stainless steel rods which go through the plank.

The Cedar wood imparts a subtle flavour to the food and you will also find your food stays moist. Also, because you are using very little oil, it is a very healthy and low fat way to cook food.

Presentation of food is always important and you can take the Oven Baking Plank to the table and serve straight from it (always take care because the board is very hot and retains heat, do not place the Oven Baking Plank directly onto any surface).

The first, and most important thing to do, is oil the hollow cooking area on the Oven Baking Plank with a couple of tablespoons of olive oil (this will help prevent cracking). Next, you place the Oven Baking Plank into a cold oven and set the temperature to between 180°C and 200°C, depending on what you choose to cook. After 10 minutes you can then pop your ingredients on to the board to cook for your chosen time.

After you have used the Plank you must let it cool down completely, then wash with soapy water. Leave to dry completely and then oil the complete Plank.

With the onset of winter and the barbecue season over (unless you have a BBQ with a lid), the Oven Baking Plank adds another dimension to oven cooking. I'm always looking for other ways to cook food and I am now definitely an Oven Baking Plank convert.

Click on all of the photographs for a close up view of the product .

PORK CHOPS WITH SAGE, ON A BED OF ROSEMARY AND THYME WITH ROAST POTATOES



Put the oiled board into a cold oven for 10 minutes at 190°C.

Meanwhile, parboil the roast potatoes and then simply spray with olive oil.

Take your Pork Chop and press a sage leaf on to the meat, season with pepper. Lay a bed of thyme and rosemary leaves on the board and place the pork chops and potatoes on top, along with a red onion. Cook for approximately 1½ hours until the meat is tender.

The meat was deliciously moist and tender and had a subtle Cedar flavour. The kitchen is filled with Cedar aroma whilst the food is cooking and everything smells delicious.

MEDITERRANEAN VEGETABLES WITH MELTING BRIE


Same method as outlined above - simply rub two tablespoons of olive oil into the baking area on the Oven Baking Plank and place the plank into a cold oven and set the temperature to 190°C. After 10 minutes place your chosen food onto the plank.

You will need: 175g baby new potatoes, 1 red onion cut into wedges, 1 large sliced courgette, black pepper, ½ teaspoon of cumin seeds, a few sprigs of fresh thyme and rosemary, 4 tomatoes sliced into wedges, 2 slices of Brie, basil leaves to garnish.

Cook the potatoes for approximately 15 minutes and drain, lay a bed of rosemary and thyme on the Plank, add the potatoes and wedges of onion and spray with extra virgin olive oil, sprinkle over the cumin seeds, cook for 45 minutes.

Add the courgette slices to the board and cook for 15 minutes, now add the tomato wedges and cook for 10 minutes.

Lastly, add the Brie slices and cook for approximately 10 minutes or until the Brie has melted slightly. Season to taste.
NOTE: Don't be tempted to use Light Brie as I did because it just won't melt!

All of the vegetables cooked perfectly and again had a subtle Cedar wood flavour.

SALMON STEAKS WITH COURGETTES AND CHERRY TOMATOES


Again, oil the hollow on the Oven Baking Plank and then pop into a cold oven at 190°C for 10 minutes. The courgettes take approximately 45 minutes to cook (you can see from the photograph I didn't give mine quite long enough to colour up, but I am learning).

Add the cherry tomatoes to the board 15 minutes after the courgettes went on. Add the salmon portions for the last 10 minutes of cooking time. Season the fish and vegetables and serve with slices of lemon.

The fish was beautifully moist with a subtle Cedar wood flavour and definitely benefited from this way of cooking.