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Mamma Mary’s Meatballs
Cooking time approx: 15-25mins
Preparation time: 60mins
Makes approx 60-70 bite size meatballs
Oven temp required approx: 180-220oC
1.6kg top grade beef mince
4 slices dark rye bread (processed into crumbs)
3 slices white bread (processed into crumbs)
1 large brown onion (chopped)
3 teaspoons minced garlic
2 tablespoons chopped fresh rosemary
½ cup home style tomato sauce
½ cup pecorino cheese (optional)
100ml jar capsicum sauce (substitute: ½ cup roasted capsicum- pureed)
50ml red wine
2 tablespoons 'sheek kebab' seasoning (substitute: chicken seasoning or stock powder)
2 large eggs
Mix all ingredients together in a large mixing bowl, ensuring all ingredients are well combined. Season with sea salt and cracked black pepper to taste.
Take a good teaspoon full of mixture and roll into bite size balls.
Place on a lightly greased baking tray or pizza tray and place in your brick oven.
Check your meatballs after 10mins or so and give the tray a shake to ensure even cooking.
Serve hot or cold with chilli dipping sauce or tomato and capsicum sauce or your favourite condiment.
Of course you can make larger meatballs or even hamburgers if you wish. You will however need to adjust the cooking time accordingly.
Alternative: substitute the beef for lamb with rosemary, chicken with basil or pork mince with sage or your own combination.
(If the quantity is too large you can halve the recipe above)
Ginger & Lemon Stuffed Chicken
Oven temp required approx: 180- 220oC
Cooking time approx: 1½ hours
Preparation time: 20mins
Makes approx : 6-8 servings
1 large whole chicken
Olive oil
1 garlic clove crushed
3 cups freshly made breadcrumbs
1½ -teaspoon chicken seasoning
1 egg
3cm fresh ginger finely chopped
½ of 1 preserved lemon rind or ½ fresh lemon rind
Salt and pepper
Add all above ingredients into a mixing bowl and mix in well with your hands.
Open cavity of the chicken and fill tightly with stuffing mixture. I have found no need to tie the open end of the chicken, but you may wish to do so.
Place in a baking tray and rub with olive oil and season with salt and pepper.
For a more distinctly lemon flavour, place 3 or 4 slice of lemon under the skin of the chicken and a couple on top before covering with foil and placing in your brick oven.
Alternative: you could replace lemon for ½ cup of dried apricots and pour over a tin of apricot nectar before cooking. Baste twice while cooking with pan juices.
Wood Oven Lamb (or Kid)
Oven temp required 180oC
Cooking time approx:1-1½hrs
Preparation time: 15mins
Makes approx : 8 servings
Leg or shoulder of lamb or goat
Garlic
Fresh Rosemary
Sea salt
Lemon slices
Mint
Olive oil
Red or white wine
Wipe joint with paper towel, then rub a little olive oil over meat. Poke slits in meat with a sharp knife, and push slivers of garlic and small sprigs of rosemary into the slits. Put a little olive oil in a camp oven or roasting dish, put in meat, and place in hot oven. Leave for about 25-30 mins, till meat is sealed and starting to brown. Take out, drain excess fat, sprinkle with sea salt, cover with thinly sliced lemon, and mint sprigs, and add a cup each of wine and water to pan. Cover with camp oven lid or foil, and place in oven (approx 180oC) for 1-1½ hours till tender.
Wood Oven Pot Roast
Oven temp required 160-180oC
Cooking time approx: 2hrs
Preparation time: 30mins
Makes approx : 8 servings
1½ - 2 kg roasting beef, venison or ‘roo
Olive oil
1 cup Red wine
2 med brown onions (thinly sliced)
1 pkt French Onion soup
Heat a roasting dish or camp oven to very hot in wood oven. Remove and immediately place a little oil and meat in pan, turning to seal all surfaces (careful, it may spit if pan is hot enough). Add thinly sliced onion, a cup of red wine, and soup mixed with 2 cups of water. Cover dish and return to oven at 160-180C, and cook slowly for about 2 hours. For the last 45 mins, add a roasting pan of vegetables to the oven (potato, pumpkin, sweet potato, whole onions). Serve in the gravy it was cooked in.
Note: Any left overs are great in open sandwiches, pizza topping or in a toasted focaccia.
Gobble Gobble Meatballs
Cooking time: 15-25 mins
Preparation time: 30-40mins
Oven temp required: 180-220oC
750gms of turkey
1 cup onion, finely chopped
4 minced garlic cloves
1 egg
1 cup bread crumbs
½ cup grated Parmigiano-Reggiano cheese
¼ cup tomato pesto
½ cup chopped parsley
¼ cup milk
Salt and pepper
Mozzarella cubed
Extra virgin olive oil
In a bowl add the turkey, chopped onion, minced or roasted garlic paste, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper. Mix until all combined. Form the mixture into balls, approximately 2 inches in diameter. S tuff a mozzarella cheese cube into each meatball so the cheese does not melt out. Place on a baking tray, or a pizza tray is fine and drizzle with a little the olive oil. Bake for approximately 15 minutes or until cooked.
