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#1
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| Pork Belly with Fennel and Apple Cider. Salt the skin of the pork and place in a baking tray skin up, put the tray under a grill to crackle up the skin. Then place sliced Fennel around the pork (I also added a few Shallots) and add Apple Cider about 2 cups full. Place in the WFO at 185c for about 50min with the door on. Serve on a bed of Sweet Potato Mash and Baby Spinach Leaves with a drissel of Virgin Olive Oil.
__________________ Cheers Doug Good Food, Good Wine, GOOD TIMES To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by Karangi Dude; 05-09-2011 at 02:15 AM. |
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#2
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| Looks great - wouldn't mind a bit of that crackling right now!
__________________ / Rossco |
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#3
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| Great-looking dinner, Doug. That's what I call comfort food. Since your entryway has some depth to it, have you found any benefits to using it as a cooking/warming 'zone' when you cook those fabulous dinners? John |
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#4
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| Thanks John, Yes I have used the entry for warming and also grilling. My entry is 22.5" wide 14.5" high. For a big oven the entry from the inside of the door arch to the outside of the decorative arch is only 19" deep. So 22.5"x19" is a large erea but not too deep to access the inside of the oven. John they are 2' long logs in the background of the pic below it is a nice big oven. Cheers Doug
__________________ Cheers Doug Good Food, Good Wine, GOOD TIMES To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by Karangi Dude; 05-09-2011 at 02:27 AM. |
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