Supreme Wood Fired Ovens

On your supreme wood fired oven you can cook

How to cook in your wood fired oven

Woodfired Oven Recipes

Garlic & Chilli Prawns

INGREDIENTS:

  • Half a cup of olive oil
  • 4 Gloves of garlic, chopped finely
  • 1 small fresh red chili seeded and chopped
  • Half a kilo of raw prawns, peeled and cleaned
  • 2 Tbl of chopped fresh parsley
  • 4 lemon wedges
  • Sea Salt – to taste

METHOD:

In a hot oven around 300 degree’s heat the olive oil in a terracotta dish.

Remove the dish and add the garlic and chili return to the oven and cook for 1 to 2 minutes making sure that they do not burn.

Remove from the oven and add the sea salt and prawns, stir well and return to the oven and cook for a further 2 to 3 minutes.

Remove from the oven, stir in the parsley.

Add a squeeze of fresh lemon to taste and serve while the prawns are still sizzling in the dish.

Homemade Pizza Dough Recipes

Good pizza dough recipes are to pizza what a good foundation is to a home— essential. Of the Basic, Honeyed, Sourdough, and Whole Wheat dough recipes, at least one is bound to please.

The Basic Pizza Dough Recipe. Pizza Sauce Recipes. Pizza Toppings

Fruit Pizza

INGREDIENTS:

  • 1 sweet pizza dough ball
  • 2 tablespoons apricot jam, plus extra for brushing crust
  • 4 ounces softened cream cheese
  • 1/2 cup crushed gingersnap cookies, divided
  • 2 firm, ripe nectarines, pitted, sliced into 1/16ths
  • 1 plum, pitted, sliced into 16ths
  • 1/4 cup blueberries
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons brown sugar

METHOD:

Heat apricot jam to soften slightly; mix with cream cheese. Evenly spread cream cheese on crust. Sprinkle 1/4 cup crushed gingersnaps over cream cheese mixture. Arrange nectarine slices, overlapping slightly, concentrically around outside edge of pizza. Repeat an inner circle with plums. Fill center with blueberries. Combine melted butter and cinnamon. Brush on fruit. Brush edge of crust with apricot jam. Mix remaining 1/4 cup gingersnap crumbs with 2 teaspoons brown sugar. Sprinkle over fruits.

Woodfired Roasted Lobster

INGREDIENTS:

  • 6 lobsters, weighing about 1½ pounds each
  • coarse sea salt and freshly ground black pepper
  • 2 dried red chiles, crumbled
  • 1 tablespoon dried oregano
  • 3 lemons
  • ¼ cup extra virgin olive oil
  • 3 large red chiles, seeded and chopped
  • ¼ cup chopped parsley
  • 6 lemon wedges

METHOD:

Place lobsters face down on a board. Use a sharp pointed knife to split them down the center. Remove the little sac found near the head. Crack the claws so that you can easily pick the flesh out when the lobster is cooked.

Season the flesh of the lobsters with salt, pepper and dried chile, sprinkle with oregano, and squeeze over the juice of 2 lemons. Place on baking sheet or free-standing grill and roast in 475° F wood fired oven for 15 minutes. The shell of the lobster should turn red and the flesh should gently brown.

Mix the oil with the chopped fresh chile and parsley, then add a tablespoon of lemon juice. Drizzle this sauce over each lobster. Serve with lemon wedges.

Woodfired Roasted Chicken

INGREDIENTS:

  • One 2½ – 3 lb free-range chicken
  • 3 handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
  • ¼ cup olive oil
  • 1 lemon, halved
  • 4 bay leaves, torn
  • 2 sprigs of fresh rosemary
  • Sea salt and freshly ground black pepper
  • Put the roasting tray in the oven that is at 425° F.

METHOD:

Wash the chicken inside and out and pat as dry as possible with paper towels. Rub the cavity with salt. Very carefully grab the skin at the tip of the chicken breasts, making sure that it doesn’t rip, and pull up gently. With our other hand gently separate the skin from the meat of the breasts. Now you have made two little tunnels on each side. Sprinkle a little salt down the gaps and push in the chopped herbs. Drizzle in a little olive oil.

Push the lemon, the bay leaves and the rosemary in the cavity. Pull the skin of the chicken breasts forward so that none of the flesh is exposed, tuck the little winglets under and tie up as firmly as possible with kitchen twine.

Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. This allows the heat to penetrate directly into the thigh meat, enabling it cook faster. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper.

Remove the hot roasting tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Cook for 5 minutes, then turn it over to the other side, breast side down. Cook for another 5 minutes, then place the chicken on its back. Cook for about 1 hour. The skin should be really crispy and the herbs will flavor the flesh.

Woodfired Roasted Leg of Lamb

INGREDIENTS:

  • 1 leg of lamb (about 4½ lb)
  • ½ lemon
  • 1 handful rosemary, roughly chopped
  • 10 fillets of salted anchovies or anchovies in oil
  • Sea salt and freshly ground pepper
  • Olive oil

METHOD:

With a sharp pointed knife, pierce the skin of the lamb at an angle about 2 inches deep and about 10 times randomly about the leg, poking your finger into each cut to make a bit more room. Rub the skin with the lemon and push the rosemary into the cuts and on to the skin. Stuff the anchovy fillets into the cuts. Season the outside of the lamb with salt and pepper. Put a little oil into a roasting tray (preferably a heavy one) and add the lamb. Roast, in a wood fired oven that is about 425° F, turning every 30 minutes until cooked.

Woodfired Roasted Eggplant

INGREDIENTS:

  • 3 eggplants, sliced into rounds about ¾ inch thick
  • Olive oil
  • 2 tablespoons dried oregano
  • 2 garlic cloves, peeled and finely chopped
  • Coarse sea salt and freshly ground black pepper

METHOD:

The wood fired oven should be at about 425° F. Lightly brush both sides of the eggplant slices with oil and place on baking dish. Scatter with half the oregano and garlic and season. Bake for about 15 minutes. Turn over, sprinkle with the remaining oregano and garlic, salt and pepper, put back in oven to bake for another 5-10 minutes.

Woodfired Roasted Portobello Mushrooms

INGREDIENTS:

  • 6 large Portobello mushrooms
  • 12 large sprigs fresh thyme
  • 18 thin slices smoked pancetta
  • 3 garlic cloves, peeled and finely sliced
  • Sea salt and freshly ground pepper
  • Extra virgin olive oil
  • 3 lemons

METHOD:

With a soft brush, clean each mushroom carefully. With a sharp knife make two cuts up the length of the stalk, dividing it equally into three parts, making sure it does not become separated from its cap. In each cut place a sprig of thyme, a slice of pancetta (or the olive-bac’un bits mix), and a few slices of garlic. Season generously, then wind a slice of pancetta round each stem to hold in the stuffing.

Heat a suitable roasting pan in the 450° F oven, until the pan is hot, then add ½ cup olive oil. Place the portobellos in the oil and put in the oven to bake. They take from 5 to 15 minutes according to the size and thickness of the cap. When ready, the cap will have browned and shrunk, the stem will have colored, and the pancetta will be cooked.

Remove the pan from the oven, and squeeze the juice of ½ a lemon over each mushroom.