Pizza is not the only thing you can do in a wood fired oven. Nothing is better for baking bread, and there's nothing like meats grilled or roasted by a wood fire. A wood-fired oven will dramatically alter the way you cook, while providing you genuine enjoyment.

Woodfire roasted lobster with herb and garlic butter

Serving size: Serves 8

Cooking time: Less than 60 minutes

INGREDIENTS:

• 4 large green lobsters
• 250g butter
• 4 garlic cloves, crushed
• ¼ cup finely chopped chervil
• ¼ cup finely chopped tarragon
• 1 teaspoon sea salt
• 4 lemons cut into wedges
  

METHOD

Place live lobsters into an ice slurry (ice and water mixture) or alternatively place in freezer for 20 minutes or until lobsters are inactive. Cut each lobster in half lengthways, removing organs and digestive tract. Place into large baking dishes, cut side up.

Melt butter and stir through garlic, herbs and salt; mix well. Spoon half of the butter mixture over lobster meat and arrange lemon slices around lobsters.
Roast in wood fire oven for 15-20 minutes. Remove from oven and brush hot lobsters with remaining herb butter.

Serve immediately with a generous squeeze of lemon juice and lots of fresh bread to mop up the juices.

Alternatively, preheat oven 250°C and cook lobster for 15 minutes.

 

Au Gratin Potatoes in Wood Fired Oven Recipe

Serving size: Serves 6

Cooking time: 90 to 120 minutes

INGREDIENTS:

• ½ stick butter (3.5 tablespoons)
• 3 tablespoons all purpose flour
• 2 cups milk
• 6 large potatoes
• 1 onion
• 1.5 cups cheese (Muenster, Mozzarella or Cheddar)
• ¼ cup Romano, Parmesan cheese mix

METHOD

In a sauce pan, melt butter, add flour and stir, add milk in ¼ cup increments until a smooth Alfredo sauce forms, add cheese and cook over medium fire until melted. Add salt and pepper to taste. Peal and cut potatoes in ¼ inch slices, cut onion in quartered slices. Mix potatoes, onions and cheese sauce, sprinkle Romano, Parmesan cheese mix on top and cook with a medium fire.

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