The 'venting' door can be positioned after the fire is lit so the smoke can travel up the flu and out the chimney instead of puffing back in to the fire-bug's face. A nifty placement of some hollow empty tomato tins creates the 'vents' which allows the fire to draw in oxygen from below and breathe properly, instead of choking and smouldering, which is what has been the case up until now.
|The new 'venting door'. At last, the fire breathes...|
Of course, you know what had to happen next, don't you...?
There had to be experiments...
|A successful firing|
Saturday's dinner was a slap, bang affair of marinated rack of lamb with potatoes, leeks, cannellini beans, homegrown tomatoes and of course, garlic, rosemary and olive oil...
|Baked rack of lamb, woodoven style (recipe below)|
Sunday night and hubby had a hankering for pizza. It was dark by the time we got cooking. 1kg of flour made into pizza dough is more than enough for each of us to make our own pizza, with leftovers for lunch the next day.
|A simple margherita with homegrown tomatoes, a little chilli, salami and onion|
Baked rack of lamb, woodoven style
(Quantities will depend on how many people the dish is serving - 3-4 lamb cutlets for adults, 1-2 for kids, 1-2 potatoes per person, same for tomatoes)
Cut rack of lambs into portions of 3 cutlets each. Marinate these in a simple lemon juice, olive oil, garlic and rosemary marinade for whatever amount of time you have up your sleeve (30 mins - 6 hours). Cut potatoes into chunks. Seperate cloves from a bulb of garlic, leaving paper on. Place ingredients into a baking dish, adding halved tomatoes, a can of rinsed and drained cannellini beans, 3 perennial leeks - rinsed and sliced, chopped herbs. Drizzle with olive oil and season. Bake in a fully fired oven with low flames/coals for 30-40 minutes, covering with a lid or foil if veggies and meat start to burn before fully cooked. Devour while hot.