Imaginative recipes to make your mouth water
You don’t always know about the food and flavours you’re going to love. It’s great when you can bring the restaurant, dinner party or barbecue into your own home with recipes for some of the most delicious meals.
Modern cuisine and travel has allowed us to discover and enjoy herbs and spices, flavours and textures, dishes and cooking techniques from every corner of the globe.
At the Alfresco Chef, we bring wonderful recipes from around the world home to you. We want you to get the most out of your wood fired oven and cooking accessories with recipes from expert chefs both here in the UK and further afield. It’s about you having lots of fun with wood fired cooking!
So get inspired and take a look at the mouth-watering dishes and recipes we have here.
Our ultimate wood fired garlic bread...
- Dust your pizza peel with flour and place your shaped dough on top.
- For the garlic butter, combine 50g of soft butter, 1 clove of minced or grated garlic and a crack of black pepper.
- Spread the butter mix over the base.
- Sprinkle over a handful of Parmesan and drizzle with truffle or olive oil.
- Cook in a wood fired oven at around 400°c turning regularly until cooked (Approx 90-120 seconds)
Wood Fired Roast Potatoes
- Parboil your potatos and allow to cool.
- Whilst cooling, fire up your wood fired oven to a temperature of around 200-220°c
- Keep the oven door closed to maintain the temperature, adding small pieces of wood if the temperature drops.
- Add oil or fat to the cast iron pan and preheat in your wood fired oven.
- Once the oil/fat is beginning to smoke, carefully add the potatoes to the pan and season to your liking.
- Stir to evenly to coat the potatoes with oil. Place into your wood fired oven and close the door.
- Cook for 30 minutes stirring occasionally.
- If the desired colour is reached before potatoes are cooked, loosely attach a foil hood to the pan to prevent the potatoes from burning during the rest of the cook.
Padron Peppers - A perfect pre-dinner snack
Best served with an ice cold beer!
Quick, easy and can be done whilst heating up your oven ready for pizza!
Time: Approx 5 minutes
- Fire up your oven.
- Whilst your oven is getting up to temperature preheat oil in a cast iron pan inside the oven.
- Once the oven reaches 350°C remove the cast iron pan and carefully add your Padron peppers.
- Place back into the oven and cook until the peppers start to soften and the skin starts to colours and blisters slightly
- Remove from oven and sprinkle with rock salt.
- Remove carefully from the cast iron pan.
Serve and enjoy!
‘FRY UP’ Breakfast Pizza
There is nothing better than a good old English Fry Up!
Egg, bacon, black pudding, sausage, mushroom, passata, red leicester cheese and torn mozzarella
- Precook the bacon, sausage and black pudding and slice ready to add to the base.
- Pre heat oil in a cast iron pan.
- Crack an egg into a pan and slightly fry.
- Dust your pizza peel or board with flour and place your shaped dough on top.
- Spread the passata onto the dough, leaving space at the edge to allow for a crust.
- Add toppings onto the base and place egg in the middle, cover the egg with a small amount of kitchen foil to stop the yolk from burning.
- Cook pizza in a wood fired oven at around 400°C turning regularly until cooked (approx. 90 depending on the toppings used).
Why not finish it off with Ketchup or Brown Sauce!
Wood fired focaccia bread
Infused with tomatoes, olives and rosemary, this wood fired focaccia is a tasty alternative to store-bought bread!
- 500g strong bread flour
- 2 tsp salt
- 2 tbsp olive oil
- 400ml cold water
- Olive oil
- Coarse sea salt
- Chopped rosemary
- 6 finely chopped cherry tomatoes
- Black and green olives
- Sift the flour, salt, yeast and 2 tbsp rosemary into a bowl
- Add the olive oil and water to the dry ingredient mix and knead well until you have formed a dough ball
- Gently hand stretch the dough, pinching and folding the sides into the centre. Turn the bowl 90 degrees and continue to repeat this process for 3-5 minutes
- Once done, tip the dough onto the silicone dough mat, brush with oil and knead for 5 more minutes
- Transfer the dough to a lightly oiled bowl, cover with cling film or a tea towel and leave for 30 – 60 minutes in a warm, dry spot
- Once doubled in size, divide the dough into two portions and flatten
- Brush the dough with extra virgin oil and sprinkle with remaining chopped fresh rosemary, crushed olives, cherry tomatoes and sea salt
- Leave to rise for about 20 minutes
- Fire up your wood fired oven then allow to cool to 180-220°c
- Cook your focaccia until golden in colour (approx. 20 minutes)
- Once cooked, remove and brush with some extra olive oil and let it rest for 10 minutes