Follow our two winter recipes prepared by our chefs in their Maximus: delicious meat cooked in a wood-fired oven and its small vegetables.
Did you buy a wood-fired oven online from My Barbecue ? Great choice! To help you get the most out of it, we offer delicious recipes all year round. It's winter, so warm up with this Maximus lunch!
Roast Pork with Garlic and Rosemary
Ingredients :
- 1 pork roast weighing approximately 1.5 kg
- 4 cloves of 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 a medium heat for slow and even cooking.
- Cooking time: approximately 1 hour for a 1.5 kg roast. Adjust the time according to the weight of your meat.
Preparation steps for this recipe:
Start by preparing your pork roast. Make sure it's at room temperature before cooking for even cooking. Make shallow incisions on the surface of the roast with a sharp knife.
Insert the minced garlic pieces and rosemary sprigs into these incisions. This will allow the flavors to penetrate the meat during cooking.
In a small bowl, mix the olive oil, salt, and pepper. Generously brush the roast with this mixture, making sure to cover all surfaces.
Place the pork roast in a dish suitable for the wood-fired oven, then put it in the preheated oven.
During cooking, regularly monitor the oven temperature 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 the cooking juices if necessary 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 redistribute evenly throughout the meat for added flavor.
Our tips and tricks for successful cooking:
Maintain a balance between a consistent oven temperature and careful attention to the meat. A wood-fired oven can fluctuate in temperature, so regular adjustments are essential for optimal cooking. Furthermore, always use a meat thermometer to ensure perfect doneness, preventing overcooked or undercooked meat.
Find all our tips, tricks , and FAQs about our BBQs and wood-fired ovens here!
Roasted winter vegetables at Maximus
H3 Ingredients:
- 500g of carrots, peeled and cut into sticks
- 500g of parsnips, peeled and cut into pieces
- 500g of potatoes, washed and cut into quarters
- 1 red onion, cut into quarters
- 4 unpeeled garlic cloves
- 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 approximately 200°C for roasting vegetables.
- Cooking time: approximately 30 to 40 minutes.
Preparation steps for this recipe:
In a large bowl, combine the carrots, parsnips, potatoes, red onion, and garlic cloves with olive oil. Make sure the vegetables are well coated in oil.
Arrange the mixed vegetables on a baking sheet or in a dish suitable for a wood-fired oven. Scatter the thyme sprigs over the vegetables. Season generously with salt and black pepper.
Place the vegetable tray in the preheated oven and cook 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 tray from the wood-fired oven and serve the hot roasted vegetables alongside the garlic and rosemary roast pork.
This recipe for winter vegetables roasted in a wood-fired oven is a perfect side dish to complete the meal. The caramelized flavors of the vegetables, combined with the aroma of fresh herbs, create a delicious pairing with the roast pork. Enjoy!
To take your culinary experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: