3 Melbourne Cup Recipes from your Wood-Fired Oven that Everyone Will Enjoy!

Everyone’s favourite world-class racing and entertainment is happening this November 1: The Melbourne Cup 2022. 

Whether you’re out watching the games or staying at home with friends, it’s equally exciting. Level up the fun if you will be hosting a Melbourne Cup food fest in your own home. No need to worry about what to serve as these 3 wood-fired oven recipes are sure to delight your guests as you all cheer for your racing legends!

Check out these easy and mouthwatering recipes for the Melbourne Cup 2022.

Related: Hosting a Pizza Party for the Melbourne Cup: Tips and Ideas

Wood-Fired Chicken Kababs

Ingredients:

Chicken Skewers

• Chicken breast, 700 grams
• 2 garlic cloves
• A pinch of fresh ginger, peeled and chopped
• Peeled and chopped ginger, a pinch
• Cayenne pepper, 1 teaspoon
• Fresh cilantro, 2 tablespoons
• Fresh parsley, 2 tablespoons
• Smoked paprika, 1 tablespoon
• Cumin, 1/2 tablespoons
• Cinnamon, ½ teaspoon
• Salt, 1 teaspoon
• Pepper, 1 teaspoon
• Olive Oil, 120ml
• Grated and juiced 1 medium lemon
• Marinated artichoke quarters, 1 jar
• Asparagus - 1 bunch

• Juiced and zested one lemon
• Olive Oil, 120 ml
• Fresh parsley, 1 tablespoon
• Salt 1 teaspoon
• 1 teaspoon honey
• ½ a lime juiced

• Greek yoghurt, 120g
• Mint leaves, chopped, 2 tbsp
• Half a teaspoon of crushed red pepper flakes
• ½ lemon juiced
• Salt and pepper to season
• Crumbled goat cheese,  85grams 

Procedure:

1. The first step is to prepare the marinade. Add the garlic, ginger, spices, salt, and pepper to a food processor. Then process until everything is finely chopped. Add the olive oil, lemon zest, and lemon juice slowly.
2. To prepare the chicken, chop it into large chunks and place it in a large bowl. Mix the marinade well over the chicken to ensure an even coating. Put it in the fridge for at least two hours or overnight if you are really prepared. After marinating your chicken, you can heat your wood-fired pizza oven to its optimum temperature, then let it cool to 220°C.
3. You can prepare the vinaigrette while you're doing this. In a small saucepan, combine the lemon zest with the juice and simmer until the zest has absorbed all the juice. Once your zest is ready, mix it with olive oil, parsley, salt, honey, and lime juice in a small bowl. Let cool after whisking briskly.
4. For the minted goat's cheese yoghurt mix, gently mix in the crumbled goat's cheese after mixing all the ingredients together. Put it in the fridge until you're ready to use it.
5. It is now time to assemble your skewers. Chicken, asparagus, and artichokes should be threaded onto wooden skewers that have been soaked in water beforehand. Using a heatproof baking tray, place them in your wood-fired pizza oven for 10 to 15 minutes, or until the chicken is cooked through. Make sure you turn them every couple of minutes so that they cook evenly.
6. Add a drizzle of lemon herb vinaigrette and generous dollops of goat's cheese yoghurt to serve. It tastes fantastic with couscous and pita bread.

Maximus Prime Portable Pizza Oven in RED.

Wood-Fired Scallops with Garlic and Parsley 

Ingredients:

• 12 scallops in their shells
• 90g/3oz butter
• Peeled and crushed, 1 garlic clove
• Chopped fresh parsley, 1 tablespoon
• Dried white breadcrumbs, 2 tabelspoon
• Salt and pepper
• 2 Mississippi, door off

Procedure:

1. Remove the scallops from their shells. To end up with just the scallops and roe, clean and trim them as necessary. The bottom round shells should be washed and dried. 
2. Make two discs out of each scallop by cutting through the middle. In each shell, place two scallop discs and a roe. Then sprinkle over half of the breadcrumbs.
3. Place some aluminium foil in the bottom of a shallow roasting pan. Wrap the scallop shells in foil to prevent them from wobbling. Foil can be reused, so don't think it's wasteful!
4. On the oven's door, place a pan with butter, garlic, and parsley to melt.
5. Spread the butter over the scallops so they are completely covered with the mixture to prevent them from scorching.
6. Top with the remaining breadcrumbs. Olive oil can also be drizzled over but it is optional.
7. Bake the scallops in the wood-fired pizza oven for 2-3 minutes until they are bubbly and golden. Ensure the fire is flaming well so you can grill from above. Light the fire with kiln-dried kindling to create plenty of flames. Turn the tin around in the oven so they cook evenly.
8. It is best to serve the shells at once, but keep in mind that they will be very hot. Served with some great homemade bread, the Woodfired Scallops with Garlic and Parsley are a delicious meal. It's perfect for soaking up all the buttery juices!

Wood-Fired Salmon with Green Ajika

Ingredients:

• 2 lb. side of salmon fillet, bones removed
• 6 jalapeno peppers, stems and seeds removed
• 4 cloves garlic
• 3/4 cup basil leaves, firmly packed
• 1/4 cup dill fronds, firmly packed
• 1 tablespoon kosher salt
• 1 teaspoon ground coriander

Procedure:

1. Preheat pizza oven to 550-580 degrees. Line a sheet pan with foil and place the salmon on top. 
2. Mix peppers, herbs, coriander and salt in a food processor to make the ajika.
3. Rub some evenly over salmon and reserve the rest.
4. Drizzle salmon with olive oil. Flame Height: 3. Place the salmon in the center of the oven with the thick part of the salmon closest to the flame and roast for 4-5 minutes. 
5. Rotate 180 degrees and return to just in front of the flame and cook for another 2 or 3 minutes or until done to your liking. 
6. Salmon should lift easily from the skin. Serve with extra ajika on the side.

Related: Beyond Pizza: Roasting, Smoking, and More with Your Wood-Fired Oven

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