Tuesday, 11 August 2009

Wood fired oven creations

Of course everyone knows that the best pizza comes from a wood fired pizza oven. But now that we are lighting a fire every Friday night we are starting to experiment with cooking other things with the remaining heat. This weekend we cooked baked apples stuffed with raisins, almonds, currants and brown sugar for Saturday lunch. Andrew put a couple of lamb shanks in a tomato based stew and left them in the oven for 33 hours. Lucy and Andrew ate them for Sunday dinner and declared them delicious. They then sucked the marrow out of the shanks with straws. Gross.

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