My Absolute Favourite Winter Feast to Do in The Pizza OvenJuly 31, 2018
Once the leaves have lost their hues of red, browns and yellows and winter is just around the corner with its snowy world of magic and mystery, there is nothing better than to cosy up inside with a mug of hot chocolate and a crackling fire going. The smell and atmosphere of a wood fire is one of the most comforting things in life when the wind is blowing outside and the rain is running down the windows. What makes this time of year special are the social gatherings and celebrations in the comfort of your home and there is nothing better than to treat your family to a delicious piping hot meal right out of your wood-fired pizza oven to warm the heart and bones. Wintertime calls for hearty stews and meaty main courses and with traditional pizza ovens, you can cook straightforward and honest wood fired menus with the passion of lively flames and that hint of smoky flavour that makes wood-fired dishes this spectacular flavourful. If you are in the need of finding some inspiration on what succulent dish to cater to your favourite people on a cosy weekend, I have put together one of my all-time favourite winter feast for you to share with your loved ones to fight the dreary weather outside.
Wood fired lamb chops
Ingredients: 1kg lamb chops, 2Tbsp olive oil, 2tsp fresh rosemary chopped, 1Tbsp sea salt, 1Tbsp freshly ground black pepper, 1 cup dry white wine, 4Tbsp Gijon mustard, 1 cup heavy cream, 1 sprig fresh rosemary
Method: Fire your oven up to a temperature of 350°C. Place a cast-iron griddle pan in the oven and give the lamb chops a good rub of olive oil, chopped rosemary, sea salt and pepper. Cook the lamb chops in the oven for approximately 3-4 minutes, spreading them out evenly in the pan. Place the chops on a warm plate and save the drippings in a saucepan. Deglaze the griddle pan with the wine to loosen all flavourful crusty bits and add the drippings in the saucepan. Add cream and mustard and bring to a boil until the sauce slightly thickens. Serve your lamb chops with the delicious sauce, a creamy fennel gratin and hearty sweet potato wedges.
Wood fired fennel gratin
Ingredients: 4-5 big fennel bulbs, 1 garlic clove crushed pinch freshly grated nutmeg, 1 cup heavy cream, 150g grated parmesan cheese
Method: let your wood-fired oven cool down to 250°C. Trim the fennel tops and cut the bulb into wedges. Boil the wedges in salted water for about 6 minutes and drain well. Place the fennel in a deep dish in a single layer, season and grate over the nutmeg. Throw the crushed garlic on top of the wedges and pour the cream over the dish. Top the vegetables with parmesan cheese and bake in your wood-fired oven until crisp and bubbly.
Wood fired sweet potato wedges
Ingredients: 3 large sweet potatoes cut into thick wedges, 3Tbsp olive oil for coating. Sea salt and freshly cracked pepper to taste, 3 garlic cloves bashed, 2 small red onions cut in wedges, 1Tbsp ground coriander, 1Tbsp ground cumin, 2Tsp paprika powder, 1Tsp curry powder, 1Tsp cayenne pepper
Method: Wait until the oven has cooled down to 200°C. Place the potato wedges in a deep bowl and coat them evenly with olive oil and all the spices. Position the wedges on a baking tray in a single layer and bake for about 20 mins or until softened.