Main Course . . .

​Chicken and Shrimp Kebabs

Chicken Marinade
1 Orange Rind, finely grated
2 table spoons Soy Sauce
1 teaspoon Crushed Garlic
1 table spoon Brown Sugar
2 table spoons Olive Oil
Diced Chicken Breasts or Thighs
Cooked and Thawed Shrimps
Bacon Pieces
Pineapple Pieces
Sundried Prunes, cut in half

​Soak Chicken pieces for 15 minutes in Orange Marinade.  Then put all kebab ingredients onto skewers at random.  Salt and Pepper.  Cook on grill in Pizza oven at 280 degree C

​Thai Crayfish

2 medium crayfish
1 tbsp olive oil
1 tbsp butter
1 small red chilli pepper, chopped
1/2 tsp cumin seeds
2 tbsp shallots, minced
4 lime leaves, chopped
Salt to taste
1/2 stalk fresh lemongrass, chopped
3 tablespoons chopped cilantro
3 tbsp chopped basil leaves (basil pesto if out of season)
1 1/4 cups fish stock
1 cup Kara coconut cream
Lemon juice to taste
Place cray in Piazza Curved Roasting Tray with enough water to boil.  ‘Lightly’ cook in 6-8 mins. Leave to cool, then cut the crayfish lengthways in half, and then remove the small stomach sac and intestines.  Set aside.
For the sauce, heat olive oil in the same pan, and add red chilli pepper and cumin seeds.  Sauté until slightly brown.  Add shallots, lime leaves, lemongrass, cilantro, basil and the fish stock and simmer for 10 mins.  Stir in coconut cream and the lemon juice.
Now place crayfish bodies back into the roasting pan and spread the sauce over top.
Slide back into the pizza oven and grill for 3 minutes.
You can place the whole half cooked crayfish’ on a plate with salad … or you can serve up the delicious cray meat only on top of buttered baby green beans. See photo.

​Venison with Rhubarb and Red Wine Sauce

Whole Back Venison Steak
Dry Rub for Venison
2 Table Spoons of Paprika
1/2 teaspoon Chillie Powder
1/4 teaspoon ground Cloves
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground star anise
Sauce1 bottle of Red Wine
2 medium Rhubarb stalks
3 sprigs of fresh Rosemary
1 Table Spoon Brown Sugar
Salt to taste
Ground Black Pepper Corns

Light the fire about an hour and a half before you will be cooking in it. Get it upto about 250 degrees celcius.
Remove any Sinew from the meat and rub oil over it. Now mix all the spices together in a bowl and rub over the meat. Put it aside now to soak up the flavours while you make the sauce.
Put all the sauce ingredients into a saucepan and reduce until about 1 and 1/2 cups remain. Add more sugar and salt and pepper to your liking. You should end up with a tangy, rich, vibrant sauce that compliments venison beautifully.
Once the sauce is complete, it’s time to cook your venison. Cooking time will depend on the size. For a fillet only 50mm in diameter, you will only need to cook for about 10 minutes in the Wood-Fired oven. Put the venison on a tray and slide into the oven, watching all the time. Venison should not be overcooked.
When it is cooked but still pink and juicy, cut the fillet into slices. Place the slice on a plate and drizzle it with your sauce. Put on top of the meat a small sprig of the fresh rosemary for presentation.
This dish is best accompanied with simple vegetables and a light leafy salad. Enjoy!