WOOD-FIRED COOKBOOK FOR BEGINNERS: 50 Surprisingly simple & Delicious Recipes to make in your outdoor oven

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WOOD-FIRED COOKBOOK FOR BEGINNERS

50 Surprisingly Simple & Delicious Recipes to make in your outdoor oven

By GILBERT C.A

All rights reserved. Disclaimer The information contained in this eBook is meant to serve as a comprehensive collection of strategies that the author of this eBook has done research about. Summaries, strategies, tips, and tricks are only recommended by the author, and reading this eBook will not guarantee that one's results will exactly mirror the author's results. The author of the eBook has made all reasonable efforts to provide current and accurate information for the readers of the eBook. The author and its associates will not be held liable for any unintentional error or omissions that may be found. The material in the eBook may include information from third parties. Third-party materials comprise opinions expressed by their owners. As such, the author of the eBook does not assume responsibility or liability for any third-party material or opinions. Whether because of the progression of the internet, or the unforeseen changes in company policy and editorial submission guidelines, what is stated as fact at the time of this writing may become outdated or inapplicable later. The eBook is copyright © 2022 with all rights reserved. It is illegal to redistribute, copy, or create derivative work from this eBook in whole or in part. No parts of this report may be reproduced or retransmitted in any reproduced or retransmitted in any forms whatsoever without the writing expressed and signed permission from the author.

TABLE OF CONTENTS TABLE OF CONTENTS INTRODUCTION What's a Wood Oven? Firing It Up Choosing the right firewood Achieving the Right Temperatures Cleaning a Wood Oven Choosing the Right Tools Benefits of Wood Fired Ovens BREAKFAST 1. Overnight Porridge 2. Rice pudding with roast rhubarb 3. Wood oven cheese toasties 4. Stuffed bread ‘roll-ups’ 5. Fired Blueberry French Toast 6. Wood-Fired Empanadas 7. Roasted Cauliflower Rice Muffins 8. Wood oven baked Shakshuka 9. Healthy- Baked Berry Oatmeal 10. Eggs breakfast pies APPETIZERS & SNACKS 11. Yellow potatoes 12. Bacon Roasted Brussel sprouts 13. Chicken Garlic skewers 14. Wood Roasted baby carrots 15. Smoked grilled prawns 16. Barbecued sardines 17. Gratin Potatoes 18. Spiced chilli chickpeas 19. Smoky almonds 20. Salted caraway and rye crackers MAIN COURSE 21. Tri-tip aka Santa maria steak 22. Wood fried vegetables 23. Wood Oven Lobster tails 24. Wood-Roasted Chilean sea bass

25. Wood Oven Fillet Mignon 26. Wine & Wood Fired clams 27. Slow roast lamb shoulder 28. Curried mussels 29. Peking duck 30. Smoked prawn bisque SIDE DISH & SALADS 31. Sautéed Garlic & onions 32. Wood Oven Roasted Broccoli 33. Roasted garlic 34. Boston baked beans 35. Smashed Potatoes & Tomatoes 36. Roast Aubergine Salad 37. Wood-Fired Peppers 38. Parma Ham-Wrapped Asparagus 39. Wood-Oven Caesar Salad 40. Fire Roasted Chorizo Jalapeños DESSERTS 41. Roast oranges mousse 42. Slow roast quince with honey 43. Wood Fired Cinnamon Apples 44. Strawberry Rhubarb Cobbler 45. Wood Fired Carrot Cake 46. Burnt Basque Cheesecake 47. Strawberry & custard tart 48. Honey roast apricots 49. Cinnamon orange plums 50. Peaches with amaretto and lime CONCLUSION

INTRODUCTION

What's a Wood Oven? Simply put, a wood fuelled oven is one that is powered by wood. The burning of the wood produces flames and tremendous heat, which cooks food rapidly and gives it a lovely char while also infusing it with a smoky flavor. Did you know that you can cook many dishes in a wood oven other than pizza? Roast meat, bread, and baked fruit are just a few of the foods that a wood fire can elevate. By adjusting the oven's temperature, you can cook a wide range of meals.

Firing It Up It all starts with a well constructed fire. Make sure the door is slightly ajar and the chimney damper is fully open to ensure your fire has enough oxygen. Tent some tiny sticks around Tumbleweed for kindling and throw a few larger pieces over the structure, and light the kindling underneath. The fire should catch after a brief period of smoke, and the oven should begin to warm. Partially close the chimney damper halfway at this point to allow smoke to escape. The oven will preheat faster if the damper is partially closed. To keep your fire from snuffing out before it can establish, you may need to add more wood—or even more kindling.

Choosing the right firewood The choice of the type of firewood is very important to have that aromatic taste that makes all the difference. There are plenty of interesting species for the wood-fired oven such as the citrus family, the beech or the oak that have great value for money. Always avoid evergreens that smell bad and produce great amounts of soot. The Best firewood to use are: Oak — This is arguably one of the simpler species to come by and purchase at a reasonable price. It's also one of the best for hot burning woods. Apple — This one is a close second because it too burns hot and has a beautiful scent and flavor. It would have been number one if it weren't for the comparatively high cost and the fact that it's more scarce than many other hard woods. Cherry - Cherry wood is very similar to apple wood but harder to find. Maple - This is a classic wood that may be used in a variety of ways. It's also quite accessible and less expensive.

Achieving the Right Temperatures It's crucial to understand the difference between chamber temperature and floor temperature when heating your oven. The chamber frequently achieves the desired temperature before the stone floor does, because heat rises. To correctly measure the temperature of the stone, utilize a digital infra-red thermometer. This is necessary in order to achieve consistent results. The top of the dish will burn before the dough underneath can fully cook if the stones aren't hot enough.

Choosing the Right Tools Before you start cleaning your wood oven, make sure you have all of the necessary materials. These items should protect your skin, allow you to reach the oven's interior, and aid in disinfection. The following are essential oven cleaning tools: ● Water ● Small shovel ● Large brass wire brush ● Vinegar ● Piece of cloth ● Half-moon shaped copper wire brush Using a perfectly clean wood-burning oven will keep you from eating a meal with a bitter taste coming from burnt flour or ash.

Benefits of Wood Fired Ovens 1.

Wood-Fired Ovens Cook Quickly

Most conventional ovens have a maximum temperature of roughly 500 degrees. It takes 20 to 30 minutes to preheat the oven at that temperature. Higher temperatures—approximately 500 to 700 degrees— can be achieved with a wood-fired oven. This drastically reduces the amount of time it takes to cook. 2.

Wood-Fired Ovens Boost Food Flavor

If you've ever had food cooked in a wood-fired oven, you've probably noticed a big change in flavor. Even heat distribution contributes to the enhanced flavor of wood-fired cooking. Furthermore, wood imparts a distinct, smoky flavor that is tough to achieve in a conventional home oven. 3.

Wood-Fired Ovens Helps Retain Nutrients

Cooking vegetables and fruits over an open flame in a wood-fired oven cooks them quickly while preserving certain nutrients and antioxidants.

BREAKFAST

1. Overnight Porridge

Makes: 4 Ingredients ● 1 cup jumbo porridge oats ● 2½ cups cold water ● 1½ cups milk Flavourings ● A handful of dried fruit – cranberries, raisins, chopped dates, prunes or apricots. ● Pinch ground cinnamon ● 1 chopped apple Directions a) In a heavy-duty ceramic saucepan, combine all of the ingredients and give them a brisk whisk. Toss in your seasonings or fruit. b) Use a tight-fitting lid or a piece of foil to cover the pot. c) Place the pot of porridge in the wood oven once it has cooled down. d) Retrieve 7 or 8 hours later, and serve with your preferred toppings.

2. Rice pudding with roast rhubarb

Makes: 4–6 Equipment ● Ceramic baking dish Ingredients ● 1 Tbsp. butter, for greasing the dish ● 3¼ cups milk ● 1 cup heavy cream ● ¾ cup pudding rice ● ⅓ cup caster sugar ● 1–2 tbsp orange blossom water For the rhubarb ● 14oz rhubarb, washed and cut ● zest and juice of 1 large orange ● 4 tbsp granulated sugar Directions a) Grease the interior of the baking dish with a little butter. b) Add the rice, sugar, and orange blossom water after the milk and cream have been added. c) Stir everything together a little. Place the dish in the wood oven, close the door, and bake for a total of 1½ hours. d) In the meantime, arrange the rhubarb in a roasting tray or dish in a snug single layer. e) Toss in the orange zest and juice, as well as the sugar, to combine. f) Set aside to cool for a few minutes before serving.

3. Wood oven cheese toasties

Makes: 1 Ingredients ● 2 slices of bread ● 2 Tbsp. soft butter ● ¾ cup Cheddar, grated ● 1 spring onion, finely chopped ● Fresh coriander ● 2 teaspoons aubergine/eggplant pickle ● Freshly ground black pepper Directions a) Butter the bread slices and place them on a platter butter side down. On top, scatter the cheese, spring onion, and coriander. b) Spread the pickle on the other slice, then press it into the cheese topping with the butter side up. c) Toast the bread slices on the hot grill rack in the oven near the fire for 5–10 minutes, until the bread is crisp and the cheese is melted. d) Halfway through, turn it over and flip it to ensure equal cooking.

4. Stuffed bread ‘roll-ups’

Makes: 8 Ingredients ● Bread dough ● ¾ cup spinach ● ½ cup grated mozzarella cheese ● ½ teaspoon dried herbs ● ½ teaspoon garlic powder ● ½ teaspoon white pepper ● salt to season ● 1 tablespoon cream cheese optional Directions a) Cut the dough into 8 pieces of equal size. b) Roll into balls, lay on a lightly dusted baking sheet, and set aside for 30 minutes to proof. c) Press each ball into a flat disc with your palms. Place your fillings in the center of the dough and roll it up to form a cylinder. d) Place them on a floured skillet, carefully spaced out and seam side down, to proof for another 30 minutes. e) After proof, place them in the wood oven for about 20 minutes. f) Allow to cool and then serve.

5. Fired Blueberry French Toast

Makes: 2 Ingredients ● 8 pieces fresh whole wheat bread, sliced ● 5 large Eggs, whisked ● 44ml of milk ● 85g Maple Syrup ● ¼ tsp sea salt ● ½ tsp ground cinnamon ● 125g blueberries ● 6 tbsp olive oil ● 8 dollops of Butter Directions a) Drizzle the olive oil into a big cast iron pan or platter. b) Combine eggs, milk, maple syrup, salt, and cinnamon in a large mixing dish. c) Dip each slice of bread in the sauce. d) Place the bread in the pan and soak it for 5-10 minutes in the egg mixture. e) Place blueberries on top of the bread. f) Bake in the oven's residual heat until the egg batter has soaked in and the bread is golden brown. g) Remove from oven and drizzle with maple syrup and butter.

6. Wood-Fired Empanadas

Makes: 4 Ingredients: ● Empanada Dough ● 1 lb. Ground Beef ● 2 Onions, diced ● 4 tbsp. Butter ● 1 tsp. Paprika ● 1 tsp. Cumin ● 1 tsp. Crushed Red Pepper ● Salt & Pepper, to taste ● ¼ cup Green Olives, pitted & diced ● 2 Hard Boiled Eggs, diced ● 1 Egg with water for egg wash Directions: a) In a skillet, put the butter, add the onions, and place the skillet inside the oven near the fire. b) Remove the skillet and add in the ground beef. Season the meat with paprika, cumin, crushed red pepper, salt, and pepper. c) Stir to incorporate, breaking up the beef, and place it inside the wood oven, stirring occasionally. d) Remove the beef from the oven once it has browned, allow the fire to die down, and let the meat combination cool. Refrigerate the chopped olives and hard boiled eggs until ready to use. e) Flour a lightly floured surface and separate the empanada shells. Fill each round with a tablespoon of the meat mixture. f) Wet the edge of the puff pastry, fold it in half, and stick the edges together. g) Place empanadas on a baking sheet lined with parchment paper. h) Brush the empanadas with the egg wash and set the baking sheets inside the oven. i) Bake for 10-12 minutes, or until brown.

7. Roasted Cauliflower Rice Muffins

Makes: 4 Ingredients ● 2 cups roasted cauliflower rice ● 2 tablespoons melted butter ● 2 cups grated cheese ● 1 tablespoon onion flakes ● 2 eggs, beaten ● 1 jalapeño, deveined and minced ● ½ teaspoon baking powder ● ¼ cup coconut flour ● Black pepper & salt to taste Directions a) Combine all the ingredients and divide them among the muffin cups. b) Bake till golden brown in a wood-fired oven. c) Top with poached or fried eggs.

8. Wood oven baked Shakshuka

Makes: 2 Equipments: ● Cast Iron Ingredients: ● ½ cup diced white onions ● 3 cloves garlic, diced ● 1 cup diced fresh and red tomatoes ● 2 tbsp of tomato sauce ● 3 eggs ● Sea salt and black peppers ● 1 tbsp of your favourite seasoning ● 1⁄2 cup of crumbled feta. ● Black olives ● Parsley ● 2 tbsp of olive oil Directions: a) In a cast iron skillet, heat 2 tablespoons olive oil and add diced onion and garlic. b) Cook for 5-6 minutes in a preheated wood oven. c) Toss in 2 tablespoons tomato sauce and fresh tomatoes. Season with salt, black pepper, and other seasonings. d) Mix thoroughly and return to the oven for about 5 minutes, or until the tomato mixture thickens and jams. e) Using heat-safe gloves, carefully remove the cast iron from the oven. f) Make a small hole in the cast iron pan and carefully place one egg at a time in distinct areas. g) Toss in the crumbled feta and olives, sprinkling the eggs with a pinch of salt and pepper. h) Return the cast iron to the hot wood oven one last time to finish cooking the eggs.

9. Healthy- Baked Berry Oatmeal

Makes: 2 Ingredients ● 180g quick-cook oats ● 1 tsp baking powder ● 1 tsp cinnamon ● ¼ tsp salt ● 75g of brown sugar ● 450ml milk ● 2 eggs ● ½ tbsp vanilla extract ● 3 tbsp honey ● 1 ½tbsp melted butter ● 35g pecans ● 260g of frozen mixed berries Directions a) Monitor wood oven temperature to about. 180 degrees Celsius. b) Combine the oats, baking powder, cinnamon, salt, and brown sugar in a medium mixing bowl. Set aside for now. c) Now, in a separate dish, mix together the milk, eggs, vanilla extract, honey, and butter until smooth. d) Layer half of the berries in your high heatproof rectangle-baking dish, then evenly cover with the dry oat mixture. e) Pour the wet mixture on top, then top with the remaining berries and chopped pecans. f) Bake for 15-20 minutes in your wood burning oven, or until the oats have absorbed all of the liquid.

10. Eggs breakfast pies

Makes: 4 Ingredients ● 250g of ready rolled puff pastry ● 4 free-range eggs ● 2 mushrooms sliced ● 6-8 slices of streaky bacon ● Cherry Tomato’s ● Fresh thyme ● Dried smoked chilli flakes ● Handful grated cheese of your choice Directions a) First, let your oven cool until it reaches around 180°C. b) Cut your puff pastry into four squares and place on a baking pan lined with baking paper for high heat baking. c) Bake for 10 minutes, or until the pastry has swelled up and begun to become golden brown. d) Fry your bacon. Add the mushrooms and a splash of olive oil once the bacon has started to cook. e) After removing the pies from the wood-fired oven, press down the center of each to raise the sides slightly. f) Lay the bacon and mushrooms on top, followed by a generous sprinkle of cheese. Add a few of cherry tomatoes to the sides if you're feeling daring. g) In your wood burning oven, crack an egg in the center of each pie and cook for another 10-15 minutes. h) When the eggs are done, remove them from the pan and enjoy your delicious breakfast delights!

APPETIZERS & SNACKS

11. Yellow potatoes

Makes: 2 lbs Ingredients ● 8-12 medium size yellow potatoes halved or quartered depending on size ● 4 Tbsp herb infused oil ● 4 Tbsp butter ● 5 medium garlic cloves minced ● 3 heaping Tbsp chopped fresh rosemary leaves ● 2 heaping tsp sea or kosher salt ● 1/3 tsp coarsely ground black pepper Directions a) Boil the yellow potatoes for 10-15 minutes on the stovetop, or until they can easily be pierced with a fork. b) Potatoes should be drained and dried. c) In a large skillet, melt the butter and oil over medium-high heat. Sear the potatoes for about a minute, or until they are lightly golden brown. Cook for another minute after flipping or tossing the potatoes. d) Toss in the salt, pepper, minced garlic, and rosemary, and toss well to coat the potatoes well. e) Roast the potatoes in the cast iron pan in the wood oven for about 15 minutes, until golden brown on the exterior and soft on the inside. f) After about 5 minutes, toss the potatoes to achieve equal cooking.

12. Bacon Roasted Brussel sprouts

Makes: 4 servings Ingredients Lemon aioli ● 1 cup mayonnaise ● 1 lemon, zested and juiced ● 3-5 cloves garlic, minced Brussels sprouts ● 2 pounds Brussels sprouts, yellow leaves trimmed ● 2 tablespoons extra virgin olive oil ● 2-4 strips of bacon cut into ½’ pieces. ● 3 thyme sprigs Directions To prepare the lemon aioli: a) Combine the mayonnaise, lemon juice, zest, garlic, and 14 tsp salt and pepper in a small bowl. Mix thoroughly. b) Refrigerate the aioli in a firmly closed bowl or jar until ready to use. You can prepare it up to three days ahead of time. For the Brussel Sprouts: c) Heat a large oven-safe skillet to medium-high. d) In a separate bowl, combine the olive oil, bacon, and thyme; season with 14 tsp salt and a pinch of pepper. Cook, stirring often, for 4 minutes, or until the bacon fat has rendered. e) Toss in the Brussels sprouts and simmer for 10 to 20 minutes, stirring the pan every 2-3 minutes. Tenderness of brussel spouts should be checked. f) Transfer the skillet to the wood oven and roast the sprouts until tender, about 15 minutes, shaking the pan or turning with a large spoon to keep the bacon from sticking and burning. g) Remove from the wood oven and keep warm in the oven, or serve right away.

13. Chicken Garlic skewers

Makes 4-6 skewers Equipment ● Cast Iron Pan ● Metal Skewers Ingredients ● 16oz (450g) chicken, sliced in strips ● 1 tbsp rice vinegar ● 2 sprigs fresh rosemary ● 2 sprigs fresh thyme ● Small bunch parsley, finely chopped ● 1tsp dried oregano ● 4-3 cloves garlic, chopped ● Zest of one lemon ● Salt & pepper, to season Directions a) In a large mixing basin, place the chicken. Mix in the remaining ingredients thoroughly. b) Marinate the seasoned chicken for 30 minutes in the refrigerator. c) Preheat your cast iron pan in the oven for 1 minute with a drizzle of olive oil. d) Place the chicken pieces on skewers (about 4-5 pieces per skewer) and place them on the preheated pan. e) Return the pan to the wood oven and cook for 10-15 minutes on an open skillet, until the chicken is cooked through and golden brown. h) Once every 2-3 minutes, remember to rotate.

14. Wood Roasted baby carrots

Makes: 4 Equipment ● Small cast iron pan Ingredients ● 200g mixed baby carrots ● 1 star anise ● 2 sprigs of rosemary ● 2 tsp smoked paprika ● 5-10 pinches of brown sugar ● 2 garlic cloves ● ¼-½ cup of water ● 4 tbsp. butter Directions a) Place the carrots in a cast iron pan and sprinkle with olive oil all over. Season to taste, then top with the sugar and smoked paprika. b) Mash the garlic cloves and toss them in with the rosemary and star anise in the pan. c) Cook for 15-20 minutes in a wood oven. D d) Shake the carrots at regular intervals for roughly 2-3 minutes until the water has gone and the carrots are very soft.

15. Smoked grilled prawns

Makes: 4 Ingredients ● 1 lb. raw king prawns ● 1 tbsp olive oil ● ⅓ cup butter ● Zest and juice of 1 lemon ● 1 clove of garlic, crushed ● Salt and freshly ground black pepper Directions a) First, score each prawn down the back of the shell with a sharp knife. b) Put the prawns in a skillet. Drizzle in the olive oil and toss to coat after they're all scored. Add a little of salt and pepper to taste. c) Once the wood oven is hot, put the skillet in and cook for 10 minutes, rotating the prawns halfway through. d) To prepare the sauce, just combine the butter, lemon zest and juice, and garlic in a heat-proof bowl. Add a little of salt and pepper to taste. e) While the prawns are cooking, place the sauce in a warm oven corner to melt - near the door is excellent. f) Serve.

16. Barbecued sardines

Makes: 4 Ingredients ● 1 cucumber, diced ● 1 shallot, finely diced ● 2 garlic cloves, crushed ● 4 tbsp extra virgin olive oil ● 3 tbsp chopped fresh dill ● 3 tbsp chopped fresh mint leaves ● 3 tbsp chopped fresh coriander leaves ● 2 limes, juice only ● 16 sardines, scales and guts removed ● Sea salt and black pepper to taste Directions a) Allow the flames in the wood oven to smolder and then die out. b) To make the Salsa: In a bowl, combine the cucumber, shallot, garlic, oil, herbs, and lime juice, then season with salt and freshly ground black pepper to taste. c) Put the sardines in a large skillet and slide into the oven. d) Cook for 5-6 minutes, or until the sardines are blackened and cooked through. e) Place sardines on a platter to serve. Serve the salsa on the side.

17. Gratin Potatoes

Makes: 4 Ingredients ● 1 lb. potatoes washed, scrubbed and thinly sliced ● 1 onion ● 4 Tbsp.. butter ● 1 cup heavy cream ● 1 cup chicken stock ● 4 Tbs Cheese grated Parmesan ● Salt &Pepper to taste. Directions a) Rinse the potatoes and onion, then thinly slice them. b) In a terracotta baking dish or large skillet, layer 1/3 of your potatoes and onions. Sprinkle with salt and pepper and a third of the butter per layer.. c) Continue layering until all of the potatoes have been used. d) Ladle the cream and stock into the dish, then top with the cheese and the last of the butter. e) Cover with an Aluminum foil. f) Bake for one hour.

18. Spiced chilli chickpeas

Makes: 4–6 Ingredients ● 3 cups cooked chickpeas ● 1 tbsp olive oil ● 2 tsp cumin seeds ● 2 tsp nigella seeds ● 1–2 tsp chilli flakes, to taste ● Sea salt flakes Directions a) In a small roasting tray, pour the drained and washed chickpeas in a single layer. b) Drizzle in the oil and sprinkle the cumin, nigella, and chili flakes on top. Toss in a generous pinch of sea salt flakes to combine. c) Place the pan in a hot wood oven and roast the chickpeas for about 30 minutes, shaking the tin to mix them up every now and then to ensure equal cooking. d) They should be crisp and a rich golden brown color. Allow it cool slightly before transferring to a serving bowl.

19. Smoky almonds

Makes: 4–6 Ingredients ● 1½ cups whole almonds ● 1 tbsp olive oil ● 1–2 tsp smoked paprika, to taste ● Sea salt flakes Directions a) Spread the almonds out in a single layer in a small roasting tin. b) Drizzle over the oil and season with paprika and sea salt, stirring to evenly coat the vegetables. c) Put in a wood oven and bake the tin until the almonds are brown and fragrant, stirring once or twice. They shouldn't take more than 10–15 minutes. d) Set aside to cool slightly before transferring to a serving bowl.

20. Salted caraway and rye crackers

Makes: 30 Ingredients ● 1 cup plain flour ● 1 cup rye flour ● 1 tsp dark brown sugar ● ½ tsp baking powder ● ½ tsp fine salt ● ¼ cup butter, cubed ● ½ cup milk ● 1 egg, beaten ● 1–2 tbsp caraway seeds, to taste ● Sea salt flakes Directions a) In a mixing bowl, whisk together both flours, sugar, baking powder, and salt. b) Add the butter cubes and mix them in until they are completely absorbed into the flour; c) Add the milk and stir with a tablespoon to produce a smooth dough. Wrap in cling film and let aside at room temperature for 30 minutes. d) When you're ready to bake, lightly flour the work surface and a baking tray. e) Roll out the dough to match the form of the baking tray as closely as possible. f) Prick the crackers all over with a fork, then score them deeply. g) In a bowl, crack the egg and whisk lightly with a tablespoon of water. Brush all over the dough, then top with caraway seeds and a generous amount of sea salt flakes. h) Put in the wood-fired oven and bake for 15–20 minutes at about 350°F. i) When the crackers are cool, snap them along the score lines and serve.

MAIN COURSE

21. Tri-tip aka Santa maria steak

Makes: 10 Equipment ● Charcoal Grill Ingredients ● 2-3 pound tri-tip roast trimmed ● 6 garlic cloves minced ● 2 tablespoons olive oil ● ¾ teaspoon salt ● 2 cups wood chips preferably oak ● 1 teaspoon pepper ● ¾ teaspoon garlic salt Directions a) Toss the garlic, oil, and salt together and rub it all over the roast. Refrigerate for 1 hour or up to 24 hours after wrapping in plastic wrap. b) Powder the meat with pepper and garlic salt. c) Place on a preheated oven-safe open-face skillet. d) Flip the steak a few times... Cook for 25-35 minutes, or until done to your liking. e) Transfer the meat to a chopping board and let aside for 20 minutes, loosely covered with foil. f) Thinly slice across the grain. Serve.

22. Wood fried vegetables

Makes: 4 Portions Ingredients ● 2-4 Tbsp olive oil ● 2-4 Tbsp butter ● 1 Cup carrots Peeled ● 1 Cup Small Potatoes, diced ● 1 Cup sweet potatoes Peeled and chopped ● 1 medium onion, Sliced ● ½ Cup squash, Course chopped ● ½ Cup mushrooms, Sliced ● ¾ Cup peppers, cut into slices ● 2-3 cloves garlic minced or diced ● Handful cherry tomatoes, Cut in half ● 1 tsp. rosemary ● Salt and cracked pepper to taste ● Other Seasonings as desired Directions a) Heat the carbon steel skillet for 5-10 minutes. b) Prepare 3-5 different types of veggies and toss them in olive oil and butter and then seasoning with salt and pepper. c) To keep the vegetables from sticking, gently stir the ingredients and turn your pan occasionally. d) Toss in the garlic, a handful of cherry tomatoes from the garden, rosemary, and spices to taste. e) Cook until the mixture is aromatic.

23. Wood Oven Lobster tails

Makes: 2 servings Ingredients ● 2 lobster tails ● 3 tablespoons butter, melted ● 1 teaspoon salt ● 1 teaspoon black pepper ● 1 teaspoon garlic powder ● 1 teaspoon paprika ● 1 teaspoon fresh parsley, chopped ● 1 teaspoon lemon juice Directions a) Cut along the middle of the top of the shell, towards the fins of the tail, with a clean pair of scissors or kitchen shears, making sure to cut in a straight line. Do not cut through the end of the tail. b) Separate the flesh from the two sides of the shell with a spoon, then lift the meat up and out of the shell. c) Place the meat over the seam where the two shells meet, then press the two sides of the shell together. d) Cut a small slit down the middle of the lobster meat to allow the thin layer of meat to peel down over the edges. This is how the lobster tail gets its distinctive appearance. e) Combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley in a small bowl, then brush the mixture over the lobster meat evenly. f) Place the lobster tails in a cast iron pan and bake in a wood oven for 12-15 minutes, or until completely cooked but not rubbery.

24. Wood-Roasted Chilean sea bass

Makes: 4 servings Ingredients ● Two 1½-pound whole striped bass ● 1 large clove garlic, peeled and sliced ● 2 tablespoons butter ● 2 teaspoons kosher salt For garnish: ● 12 spring onions or scallions ● 2 tablespoons olive oil ● Salt Directions a) Slit the sides of the fish and place the garlic slices into the slits. b) Season the fish with salt and butter. c) Preheat a skillet over medium-high heat and pan-roast for about 8 minutes per side. d) After rotating the fish, brush the spring onions with olive oil and salt and continue to cook alongside the fish for the remaining 8 minutes. g) Place the fish and onions on a warm platter and enjoy.

25. Wood Oven Fillet Mignon

Makes: 4 Ingredients ● 2-4 thick tenderloin beef fillets ● 2–3 tablespoons butter ● Salt and pepper to taste ● Garlic & herb butter ● ½ stick of butter ● 1 tablespoon chopped fresh rosemary ● 1 tablespoon chopped fresh tarragon ● ½ tablespoon minced garlic Directions a) Salt and pepper both sides of the meat thoroughly. b) In a cast iron skillet, melt the simple butter and heat the skillet until it is blistering hot. c) Place the fillets face down and sear for 2 minutes, undisturbed. Sear the fillets for another 2 minutes on the other side. d) Place your skillet in the wood oven and cook for 0-15 minutes, flipping every 2-3 minutes. e) Remove the fillets from the skillet and place them on a platter, covering lightly with tin foil and setting aside for 5 minutes before serving.

26. Wine & Wood Fired clams

Makes: 2–4 Ingredients ● 2 lbs. clams, cleaned ● 1 tsp salt ● ½ cup olive oil ● 5 cloves of garlic, chopped ● 1 cup white wine ● Freshly ground black pepper ● Fresh coriander, chopped ● ½ a lemon, to serve Directions a) In a deep frying pan, combine the oil and garlic and place in the oven. b) Remove from the oven, pour in the wine, and toss the clams to coat, seasoning generously with black pepper. c) Secure the container with a lid or a tightly tucked piece of foil. d) Cook for about 10 minutes, moving the pan once or twice to ensure that the clams are evenly cooked. e) Add the coriander, pour into a serving dish, and squeeze the lemon juice on top.

27. Slow roast lamb shoulder

Makes: 6 Ingredients ● 2 tbsp fennel seeds, grounded ● 1 tbsp black peppercorns, grounded ● 6 fat cloves of garlic, roughly chopped ● 1 tbsp olive oil ● 1 tsp salt flakes ● 5 lbs. lamb shoulder, bone in ● 2 large onions, sliced ● 14 oz. Medium carrots, scrubbed ● Salt and freshly ground black pepper Directions a) To prepare a paste, combine the garlic, olive oil, and salt in a food processor. b) Place the lamb in a big roasting tin and pierce dozens of little incisions all over it with a sharp knife. c) Spoon the fennel seed paste over the lamb and rub it in as much as possible, rubbing it into the incisions. d) Refrigerate for a few hours. e) Place it in the wood oven for 2 hours to roast. f) Scatter the onions and entire carrots about the lamb, rotating them to baste in the juices, and return to the oven for another hour, at which point everything should be extremely soft. g) Transfer the lamb to a serving tray and scatter the veggies around it, spooning over any pan juices.

28. Curried mussels

Makes: 2–4 Ingredients ● 1 tbsp vegetable oil ● 14 oz. tin of coconut milk ● 2 tbsp fish sauce ● 2 lbs.. mussels, washed and de-bearded ● 4 Tbsp. Curry paste Directions a) Preheat the oil in a deep frying pan by placing it in the oven for a minute. b) Stirring in the curry paste and return to the oven for 10 minutes, or until aromatic. c) Stir in the coconut milk and fish sauce, then return the pan to the oven for 5 minutes to bring to a boil. d) Finally, add the mussels and toss them in the sauce to coat them. e) Cook for 10 minutes, moving the pan once or twice to ensure equal cooking of the mussels.

29. Peking duck

Makes: 4–6 Ingredients ● 4½ lbs. whole duck ● 2 tbsp liquid honey ● 1 tbsp Szechuan peppercorns ● 1 tbsp sea salt ● 1 tbsp Chinese five-spice powder ● 1 tbsp baking soda ● 6 spring onions, roughly chopped ● 3½ oz. fresh ginger, roughly chopped To serve ● Pancakes ● 1 bunch of spring onions ● ½ a large cucumber, cut into thin slivers ● Hoisin sauce Directions a) Massage the honey all over the duck. b) In a pestle and mortar, crush the Szechuan peppercorns and sea salt to a coarse powder. Stir in the Chinese five-spice powder and baking powder. c) Spread the mixture evenly over the duck, massaging it into the honeyed skin. d) Stuff half of the spring onions and ginger into the cavity. e) Roast for 25–40 minutes in a hot wood oven, rotating the tin halfway through to ensure even crisping. f) Halfway through cooking, flip the duck over to crisp up the underside as well.

30. Smoked prawn bisque

Makes: 4–6 Ingredients ● 1 tbsp olive oil ● 1 large onion, finely chopped ● 1 carrot, finely chopped ● 3 tbsp brandy ● Prawn heads and shells from 1 lb. Smoked prawns ● 1 clove of garlic, chopped ● a pinch of chilli flakes ● 1 bay leaf ● 3 large vine tomatoes, chopped ● ⅓ cups heavy cream, plus a little extra to garnish ● Chives, to garnish ● Salt and freshly ground black pepper Directions a) In a large heavy-based saucepan, combine the olive oil, onion, and carrot and place in the oven to soften for 10 minutes, stirring once or twice. b) Pour in the brandy and return the pan to the oven for another 5 minutes, or until it has almost completely evaporated. c) Add the prawn heads and shells, garlic, chili flakes, and bay leaf and return to the oven for 5 minutes, stirring to combine. d) Combine the tomatoes with cold water in a mixing bowl. Add Salt and pepper to taste. Add the prawns and blend it with a stick blender until the shells are finely ground. e) Pour through a fine sieve into a clean pan, pressing down on the prawn debris with the back of a wooden spoon to extract as much flavor as possible. f) Ladle into warmed bowls and top with a sprinkling of chives and an extra swirl of cream. Serve right away.

SIDE DISH & SALADS

31. Sautéed Garlic & onions

Makes: 6 Equipment ● Large skillet Ingredients ● 2 Tbsp. Olive Oil ● 2 Yellow Onions, thinly sliced ● 1 tsp Italian Seasoning ● ½ tsp Crushed Red Pepper Flakes ● Kosher Salt & Black Pepper to taste ● 2 cloves Garlic, peeled & finely diced ● 1 Tbsp. Balsamic Vinegar ● ¼ Cup Basil Leaves, for garnish ● 1 cup Mixed Bell peppers(Optional) Directions a) Drizzle the oil in a large skillet and slide into wood oven. b) Toss in the onions. Sauté until slightly golden in color. c) Add the peppers, Italian seasoning, and crushed red pepper flakes. Cook 12-15 minutes, stirring periodically, until the peppers are slightly browned. d) Season with salt and stir everything together thoroughly. e) Cook for another 3-4 minutes, or until the vegetables are very soft. f) Add the fresh basil and stir to combine.

32. Wood Oven Roasted Broccoli

Makes: 7 servings Equipment ● Cast Iron pan Ingredients ● 2.5 lb. broccoli crowns, diced up ● 1/3 cup olive oil ● ½ zest of lemon ● 2 tsp lemon juice ● 1.5 tsp salt ● ½ tsp ground black pepper ● 1/8 tsp red pepper flakes ● 1.5 tsp ranch seasoning dry powder ● 5 cloves garlic, minced ● 1/3 cup grated parmesan cheese Directions a) Combine olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, ranch dry seasoning powder, and garlic in a large mixing bowl. b) Toss in the broccoli florets and coat thoroughly. c) Pour into a big cast iron skillet. d) Cook for 15-20 minutes in a wood oven, until desired doneness is achieved. Rotate every 2-3 minutes. e) Take out of the oven and top with grated parmesan cheese.

33. Roasted garlic

Makes: 2 Ingredients ● 3 garlic ● 2 tbsp. butter ● 1 tbsp. olive oil ● 5 sprigs thyme ● Sea salt ● Black pepper Directions a) Cut the tops off the garlic cloves approximately 1/3 of the way down, exposing the majority, if not all, of the cloves. b) In a small skillet, place the garlic heads. c) Apply butter to the exposed cloves, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme. d) Place the garlic in the front corner of the wood oven, covered with foil. e) Cook for 10-15 minutes, turning every 2-3 minutes, and then set aside to cool for 10 minutes. f) Squeeze the garlic cloves gently from the root end; they should slide out for use. g) Mash and smooth garlic into a paste with the back of a knife or whole cloves.

34. Boston baked beans

Makes: 4 Ingredients ● 10 oz. smoked bacon, diced ● 1 cup dried cannellini beans ● 3 oz. cherry tomatoes, halved ● 1 onion, finely chopped ● 1 clove of garlic, crushed ● ½ tsp ground allspice ● 1 bay leaf ● 1½ cups boiling water ● 2 tbsp black treacle ● ⅛ cup dark brown sugar ● 1 tsp English mustard ● Salt and freshly ground black pepper Directions a) In a terracotta or earthenware casserole dish, combine the bacon, unsoaked dried beans, and tomatoes. b) Add the onion, garlic, and spices, as well as the bay leaf, and stir to combine. c) Stir in the sugar and mustard until completely dissolved, then season with salt and pepper to taste. d) Cover with a tight-fitting lid or tightly wrapped foil. e) Place in a cool oven at the end of an evening's cooking, with a starting temperature of around 180°C (350°F) and leave overnight.

35. Smashed Potatoes & Tomatoes

Makes: 6 Ingredients: ● Kosher salt and black pepper to taste ● 1 lb. New potatoes ● ½ lb. Vine tomatoes Directions a) Squash and flatten some young potatoes by parboiling them until they are done. b) Preheat a steel pan with roughly 4 tablespoons of frying oil in the wood oven until the oil begins to smoke. c) Place the vine tomatoes at the oven's entrance and cook them with radiant heat. d) Return the pan to the oven and add the potatoes, turning after five minutes. e) Remove the potatoes from the oil and place them on a kitchen towel to drain.

36. Roast Aubergine Salad

Makes: 4 Ingredients ● 175g pumpkin ● 1 small aubergine, cubed ● 1 red onion, sliced ● 1 red pepper, sliced ● Handful baby leaf spinach ● 1 tbsp pumpkin seeds ● 1 tsp Honey ● 1 tsp Balsamic vinegar Directions a) Preheat the Wood oven. On the stone baking board inside, aim for 952°F (500°C). b) Add the olive oil to your Cast Iron Pan. c) Remove the pan from the heat once the oil is hot and add the aubergine, onion, red pepper, and pumpkin. d) Return the pan to the oven for 3-5 minutes, or until the vegetables are tender and slightly browned. e) Remove the pan from the heat and sprinkle the balsamic vinegar and honey over it. f) Top with a sprinkle of pumpkin seeds and serve with a dish of baby leaf spinach.

37. Wood-Fired Peppers

Makes: 2 Equipment ● Sizzler Pan Ingredients ● 11 oz. baby peppers ● 4 tablespoons olive oil Salsa Verde ● 2 oz. parsley ● 2 oz. basil ● 1 clove garlic, minced ● 6 tablespoons olive oil ● 2 teaspoons sea salt ● Juice of half a lemon Directions a) Combine the salsa verde ingredients in a food processor. b) Place your Sizzler Pan in the oven to preheat with two teaspoons of olive oil. c) Set the peppers d inside the Sizzler, drizzle with olive oil, and return to the oven for 5 minutes or until browned on one side, then flip the peppers over and cook for another 5 minutes. d) Remove the peppers from the oven, then sprinkle the salsa verde over them. e) Serve.

38. Parma Ham-Wrapped Asparagus

Makes: 2 Equipment ● Sizzler/Grizzler Pan Ingredients ● 8 asparagus spears ● 8 slices Parma ham ● 2 tablespoons olive oil ● 2 tablespoons parmesan, grated Directions a) Preheat the Wood oven to medium-high temperature. b) Blanch the asparagus spears in a saucepan by placing them in gently boiling water for two minutes, then removing them and placing them in iced water or under cold running water. c) Place your Grizzler inside your wood oven to warm up after adding the olive oil. d) Wrap the Parma ham's edge around the asparagus spear, rolling it to completely encase the spear in the ham. e) Take the Grizzler out of the oven and place the wrapped asparagus. f) Sprinkle the parmesan over the asparagus and return the Grizzler to the oven. g) Grill for two minutes per side, or until chargrill marks emerge on both sides.

39. Wood-Oven Caesar Salad

Makes: 4 Ingredients Salad ● 2 whole gem lettuces, halved lengthways ● 8 rashers smoked streaky bacon ● 2 oz. croutons ● 2 oz. feta ● 2 lemons, halved ● 2 tablespoons parmesan, shaved Dressing ● 1 garlic clove, crushed ● 2 anchovies, finely chopped ● 5 tablespoons mayonnaise ● 1 tablespoon white wine vinegar Directions a) In a mixing bowl, add all of the dressing ingredients and whisk until smooth. b) Preheat the Grizzler pan in the wood oven. c) Remove the Grizzler from the Wood oven and add the bacon to the pan. d) Cook for three minutes in your Wood oven, or until the bacon has crisped up. e) Remove the skillet from the heat and place the halved gem lettuces and lemons on top of the bacon on the Grizzler. f) Cook for 1 minute in the oven, or until chargrill marks appear on the undersides of the lettuce and lemons. g) Remove the contents of the pan and place them on a serving dish. h) Top the lettuce with crumbled feta, a generous drizzle of dressing, and a handful of crunchy croutons.

40. Fire Roasted Chorizo Jalapeños

Makes: 4 Ingredients ● 9 fresh jalapeños ● ½ lb. chorizo, cooked and drained ● 1 Cup Chihuahua cheese, shredded ● 1 small onion, chopped ● 1 bunch cilantro, chopped Directions a) Preheat the outdoor wood oven to 500 degrees Fahrenheit. b) Cut the stem ends off each jalapeno and remove the seeds and cartilage with a small spoon or knife. c) Mix the remaining ingredients together and stuff each jalapeno with them. d) Place the stuffed peppers on a rack that can be used in the oven. e) Place the rack in the oven's mouth. f) Cook for 4 minutes before turning. g) Continue to cook for an additional 4 minutes. h) Take out of the oven and set aside to cool before serving. Delicious!

DESSERTS

41. Roast oranges mousse

Makes: 4–6 Ingredients ● 2 large oranges,skin scrubbed off ● 2 cups caster sugar ● 1¼ cups heavy cream ● 1 cup natural yoghurt ● 2 squares dark chocolate, shaved Directions a) Foil each orange individually and place on a tray. b) Slide the tray into the wood oven, close the door, and leave for 8– 10 hours. c) Place the oranges and sugar in a food processor and puree until completely smooth. d) Pour the orange mixture onto a strainer over a bowl, pushing it through with a spoon and discarding any pithy bits. e) Place the cream in a separate mixing dish once the orange mixture has cooled. f) Fold in the yoghurt and heavy cream, swirling it around a little to show the orange layer. g) Transfer to a serving plate. Refrigerate for about an hour, or until set. h) Garnish with shaved chocolate.

42. Slow roast quince with honey

Makes: 6 Ingredients ● Juice of 1 lemon ● 4–5 quinces, peeled and cut into wedges ● 6 green cardamom pods ● 1 vanilla pod ● ⅓ cup honey Directions a) Place the quinces in a roasting tray. b) Toss in the cardamom and vanilla bean pods. c) Drizzle the honey over the top and add 100ml of water. d) Stir to combine the spices, then cover with foil and place in the wood oven for about an hour to roast. e) Remove the foil and cook for another 30–60 minutes uncovered. f) Leave to cool in the tin before transferring to a bowl with the syrup and chilling until needed.

43. Wood Fired Cinnamon Apples

Makes: 2 Ingredients ● 6 apples ● 6 tbsp soft brown sugar ● 2 tbsp ground cinnamon ● 2 tsp raisins ● 1 tsp stem ginger syrup ● 4 tsp mixed nuts ● 6 tbsp melted unsalted butter ● Apple juice Directions a) In a mixing dish, combine the sugar, ground cinnamon, raisins, almonds, and ginger syrup. b) Next, cut off the tops and cores of your apples, leaving the bottoms intact and a 1 inch gap in the middle. c) Place 1 tbsp of melted butter in each apple after filling it with the fruit and nut mixture. d) In a deep dish, arrange the apples, pour in enough apple juice to cover the bottom of the dish, and cover with tin foil. e) Bake for 15 minutes in your wood-fired oven, then remove and baste the apples. f) Cook for another 15 minutes after covering with foil. g) Delicious served warm with vanilla ice cream.

44. Strawberry Rhubarb Cobbler

Makes: 4 Ingredients Cobbler Fruit ● 3 cups strawberries, sliced into quarters ● 2 cups rhubarb, sliced into 1-inch blocks ● 2 tablespoons corn starch ● 1-2 tablespoons brown sugar ● 1 teaspoon vanilla extract ● 1 lime juice and zest ● 1 Cobbler dough Directions a) In a mixing bowl, add all of the ingredients(except dough) and gently toss to equally coat the fruit with cornstarch and evenly distribute the sugar. b) Place in an oiled cast iron skillet or other high-heat baking dish. c) Spread the cobbler dough evenly across the top and bake in your wood oven. d) Bake at 350 degrees for 35-40 minutes, or until the fruit juices are boiling and the cobbler crust is golden brown.

45. Wood Fired Carrot Cake

Makes: 6 Ingredients ● 450ml vegetable oil ● 400g plain flour ● 2 tsp bicarbonate of soda ● 550g sugar ● 5 eggs ● ½ tsp salt ● 2½ tsp ground cinnamon ● 525g carrots (Grated) ● 150g shelled walnuts (Chopped) ● 1 greased cake tin Directions a) Begin by allowing your oven to cool to lower baking temperatures, around 160°C to 180°C. b) Combine all of the ingredients, except the walnuts and carrots, in a mixing bowl. c) Once the mixture is smooth, add the carrots and walnuts and stir until they are uniformly distributed. d) Pour the batter into the cake pan and bake for about an hour. e) When the dish is done, remove it from the wood-fired oven and set it aside to cool for 15 minutes.

46. Burnt Basque Cheesecake

Makes 10" Cake Equipment ● 10" Spring-form Pan ● Stand Mixer ● Mesh Sieve ● Rimmed Baking Sheet ● Parchment Paper Ingredients ● Unsalted butter (for pan) ● 2 lb. cream cheese, room temperature ● 1½ cups sugar ● 6 large eggs ● 2 cups heavy cream ● 1 tsp. kosher salt ● 1 tsp. vanilla extract ● ⅓cup all-purpose flour ● Sherry (for serving; optional) Directions a) In a mixing bowl, beat cream cheese and sugar until creamy, no lumps remain, and sugar is dissolved, about 2 minutes. b) Raise the speed to medium and add the eggs one by one. c) Beat in the cream, salt, and vanilla for about 30 seconds, or until blended. d) Sift flour evenly over cream cheese mixture. Beat on low speed until fully incorporated. e) Pour the batter into the pan that has been prepared. Bake for 60– 65 minutes in wood oven until the top is golden brown and the center is still jiggly.

47. Strawberry & custard tart

Makes: 8 Ingredients For the sweet pastry: ● 1 egg ● 1 egg yolk ● 100 g icing sugar ● 150 g cold, roughly cubed butter, ● 600 g of plain flour ● Grated lemon peel. For the custard: ● 6 glasses whole milk ● 6 egg yolks ● 6 tbsp. Sugar ● 6 tbsp. plain flour ● Flavour of your choice like lemon peel, cinnamon or vanilla. Directions a) To make the pastry, mix all of the ingredients together to make a dough, then roll it into a rough ball, wrap it in cling film, and chill for an hour. b) Roll out between two sheets of parchment paper into a 12 cm thick disc. Allow the pastry to rest in the fridge after lining a tart tin. c) Place custard on top of the pastry, followed by the coarsely chopped strawberries that have been seasoned with sugar and lemon. d) Bake in the wood oven for 20 minutes at 150-180 °C, flipping the tin halfway through the cooking time. e) Set aside to cool before dusting with icing sugar.

48. Honey roast apricots

Makes: 4 Ingredients ● 500–600g of ripe fresh apricots ● Juice of ½ a lemon ● 2 Tbsp. Honey Directions a) Cut fresh apricots in half and scoop out the stones. b) In a small roasting tray, spread the apricots out in a single compact layer. c) Squeeze the juice of 12 lemons over the top and drizzle with a few tablespoons of runny honey. d) Slide the tray into the wood oven and roast for 15–20 minutes. e) Set aside to cool before refrigerating.

49. Cinnamon orange plums

Makes: 4 Ingredients ● 500–600g of ripe plums ● Juice of 1 orange and zest ● Pinch Granulated sugar ● Pinch Ground cinnamon. Directions a) In a small roasting tin, arrange the plums in a single compact layer. b) Add the orange juice and zest, as well as the sugar and cinnamon. c) Roast in the wood oven with low heat for 15–20 minutes. d) Set aside to cool before refrigerating.

50. Peaches with amaretto and lime

Makes: 2 Ingredients ● 500–600g peaches, cut into quarters ● 2 Tbsp. Lime Juice ● Splash of amaretto liqueur ● Pinch Granulated sugar Directions a) In a small roasting tin, arrange the peaches in a single compact layer. b) Add a splash of amaretto liqueur to the juice. Add the sugar granules. c) Roast the tin for 15–20 minutes in the wood-fired oven. d) Set aside to cool before refrigerating.

CONCLUSION Cooking or roasting in a wood-fired outdoor oven is a fantastic experience; it's hands-on, imparts a distinct flavor to the dish, and is a fun way to entertain friends and family. It will, of course, take some practice to get it just perfect. Even if you aren't a talented home chef, you may install a wood burning oven in your yard or garden and enjoy cooking a family favorite over an open flame.