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.
- Soak your Cedar Wood Planks in water for up to 1 hour (3-4 hours is preferable).
- Heat your oven to 200C. Wash Sea Bass inside and out and pat dry with kitchen paper. Make about 3-4 slashes across the flesh of the fish.
- Mix together olive oil, lemon juice and dill and season the Sea Bass with sea salt and black pepper. Drizzle all over the fish.
- Place your pre-soaked planks into your wood fired oven and let them heat up for approximately 3 minutes until you see a light smoke.
- Using tongs, flip the planks and set them away from your fire before adding your Sea Bass.
- Cook for 15 -20 minutes until the skin is flaky and crisp
- Serve with salad and a wedge of lemon.
TIP: When soaking your planks try adding wine or apple juice to the water for more flavour.
Spicy Chicken Thighs
- Heat your wood fired oven to 300C.
- Season your chicken thighs with salt, pepper, paprika and chilli flakes.
- Heat a tablespoon of oil in your cast iron pan.
- Add chicken to your pan occasionally turning until the skin is golden for 10 minutes.
- Transfer your cast iron pan to your kitchen oven and cook for a further 20 minutes.
- Check the temperature is at least 75C with our Digital Meat Thermometer.
- Let them reast for 5 minutes before enjoying.
Tip: add garlic bulbs and onion to your pan for more flavour.
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.
Wood fired roast beef
Choose your favourite joint of beef, season to your liking, and cook in the Alfresco Chef oven to add delicious wood fired flavour!
Time: This depends on the size of the joint and your cooking preference.
If you are using a temperature probe, here are the internal temperature guidelines
- Rare - 50°C
- Medium rare - 55°C
- Medium -60°C
- Well done – 70°C
- Fire up your oven to its optimum temperature.
- Once achieved, allow the wood to burn to embers and the temperature to drop to around 200°C.
- For a more uniformed heat, spread the embers along the back of your oven using an ember rake or brass brush and close the damper.
- Whilst the oven is heating up, take the beef out of the fridge half an hour before cooking.
- Rub your desired seasoning and oil into the meat and place into a cast iron pan or roasting dish.
- When your oven has reached temperature, place your beef into the oven and close the door.
- Rotate the beef every 10 to 15 minutes to achieve an even colouring and cook, controlling the oven temperature with the damper where necessary.
- Once your joint has been cooked to perfection, rest for at least 20 minutes to allow the meat to relax before serving.
Serve, Slice and Enjoy!
Tip: If the oven cools throughout the cook, use small pieces of wood or kindling to restore the temperatures – opening the damper to allow the wood to burn fully before closing again.
‘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
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!