Follow our two winter recipes prepared by our chefs in their Maximus: delicious meat cooked in a wood-fired oven with small vegetables.
Did you buy a wood-fired oven online from My Barbecue ? You did the right thing! To keep you going, we offer delicious recipes all year round. It's winter, warm up with this Maximus lunch!
Roast Pork with Garlic and Rosemary
Ingredients :
- 1 pork roast of about 1.5 kg
- 4 cloves garlic, minced
- A few sprigs of fresh rosemary
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper
Cooking time and temperature:
- Preheat the wood-fired oven to approximately 180-200°C. The temperature may vary depending on the type of oven, but aim for medium heat for slow, even cooking.
- Cooking time: approximately 1 hour for a 1.5 kg roast. Adjust the time according to the weight of your meat.
Steps to prepare this recipe:
Start by preparing your pork roast. Make sure it is at room temperature before cooking for even cooking. Make shallow incisions on the surface of the roast using a sharp knife.
Insert the minced garlic pieces and rosemary sprigs into these incisions. This will allow the flavors to penetrate the meat as it cooks.
In a small bowl, combine the olive oil, salt, and pepper. Brush the roast generously with this mixture, making sure to cover all surfaces.
Place the pork roast in a dish suitable for a wood-fired oven, then place it in the preheated oven.
During cooking, monitor the oven temperature regularly and adjust as needed to maintain a constant heat.
After 30 minutes of cooking, turn the roast over to ensure even cooking. Baste it with any cooking juices to keep it tender and juicy.
Check the doneness using a meat thermometer. For perfect cooking, the inside of the roast should reach approximately 65-70°C.
Once cooked, remove the roast from the oven and let it rest for a few minutes before carving. This will allow the juices to distribute evenly throughout the meat for added flavor.
Our tips and tricks for successful cooking:
Maintain a balance between a consistent oven temperature and paying close attention to the meat. A wood-fired oven can fluctuate in temperature, so regular adjustment is essential for optimal cooking. Also, always use a meat thermometer to ensure perfect cooking, avoiding overcooked or undercooked meat.
Find all our tips, tricks and FAQs about our BBQs and wood-fired ovens here!
Roasted Winter Vegetables with Maximus
H3 Ingredients:
- 500g carrots, peeled and cut into sticks
- 500g parsnips, peeled and cut into pieces
- 500g potatoes, washed and cut into quarters
- 1 red onion, quartered
- 4 cloves garlic, unpeeled
- 3-4 tablespoons of olive oil
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper
Cooking time and temperature:
- Preheat your wood-fired oven to around 200°C for roasting vegetables.
- Cooking time: approximately 30 to 40 minutes.
Steps to prepare this recipe:
In a large bowl, toss the carrots, parsnips, potatoes, red onion, and garlic cloves with olive oil. Make sure the vegetables are well coated.
Arrange the mixed vegetables on a baking sheet or a wood-fired ovenproof dish. Scatter the thyme sprigs over the vegetables. Season generously with salt and black pepper.
Place the vegetable tray in the preheated oven and bake for approximately 30 to 40 minutes, stirring occasionally to ensure even cooking.
The vegetables are ready when you can easily pierce them with the tip of a knife and they are golden brown and crispy on the outside.
Remove the baking sheet from the wood-fired oven and serve the roasted vegetables hot alongside the garlic and rosemary pork roast.
This recipe for wood-roasted winter vegetables is the perfect accompaniment to complete your meal. The caramelized flavors of the vegetables, combined with the aroma of fresh herbs, create a delicious pairing with roast pork. Enjoy!
To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: