If you like to entertain friends and family at home, chances are you’re already dreaming of an ideal outdoor oven or perhaps you’ve already purchased a Morsø Forno outdoor oven. An outdoor wood heater and oven in one, beautifully designed and crafted, and excellent for cooking all kinds of food.
The Morsø Forno is not just for pizza. Use it to cook a wide variety of foods: shellfish, red meat, poultry, baked cheese, pancakes, tarts, and bread. The Morsø Forno outdoor oven is perfect for cooking meat and seafood at high temperatures with lots of flame, however, it is also suited to cooking dishes that require more delicacy and finesse, such as desserts.
Scroll down for our top five recipes.
One of our favourite things to cook in the Morsø Forno is flatbread. It’s very quick to make and the results freeze well so you can cook a batch and keep some for another occasion. We like ours with hummus. There are only three key ingredients and you can add herbs or flavours of your choice.
We’ve found this Jamie Oliver’s recipe for Easy Flatbread the most successful so far:
- 350 g self-raising flour , plus extra for dusting
- 1 teaspoon baking powder
- 350 g natural yoghurt
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Then pile onto a serving board so everyone can dig in and help themselves.
Fish & wood fired ovens are a match made in heaven. The smokiness of the fire adds flavour to fish very quickly & the high heat allows you to cook in ways you couldn’t imagine doing indoors. A lot of fish, so long as it’s not cut too big, loves heat so try cooking hot and fast at 300C.
We simply love this Paella dish from Hannah Jones at Manna in Devon Cooking School.
If you haven’t got a wood fired oven (yet!), don’t worry – you can cook this paella on a hob.
- 3tbsp olive oil
- 1 large onion, peeled and very finely chopped
- 1 red pepper, deseeded, deveined and very finely chopped
- 2 large cloves garlic, peeled and finely chopped
- Good pinch saffron soaked in 2tbsp boiling water for 10 minutes
- 300g risotto or paella rice
- 2tbsp chopped fresh parsley
- 1tsp sweet smoked paprika
- 1 glass dry white wine – about 150ml
- 800ml chicken or fish stock
- 450g fish fillet (net weight) – boned, skinned and cut into 3cm chunks – we used monkfish as it holds together well
- 1 medium squid, cleaned and cut into thin strips
- 12 raw king prawns, shell on
- Lemon wedges
- Salt and pepper
This recipe should be cooked with a good fire burning and the door of the wood fired oven should be off
- Heat a large wide paella pan in the oven and when it’s hot, add the oil.
- Add the onion and pepper and season well. Cook the veggies in the oven for 2-3 minutes until they are starting to soften.
- Stir in the garlic, saffron and its soaking water, smoked paprika, rice and parsley. Season well and pour in the wine and bring to the boil. Reduce the wine until there’s almost nothing left and then add enough stock to cover the rice by 1cm.
- Put the pan back in the oven and cook uncovered until the rice is tender and the stock has all been absorbed. Add some more stock if the first lot has been absorbed but the rice isn’t quite ready.
- Put the fish, squid and prawns on top of the rice; cook for 4-5 minutes until the fish is cooked through and the prawns have turned pink. The flames should be burning round the top of the wood fired oven so that the fish is grilled slightly from above and the finished paella will taste slightly smoky – delicious!
- Keep the flames coming over the pan to add flavour and colour
- The fish and seafood are added once the rice is almost ready
- Garnish with lemon wedges and serve at once with some green salad and good bread.
Ideal as a sharing starter or after dinner you can’t beat oven baked cheese! This recipe makes 6 servings.
FORNO SMOKED BRIE WITH PORT GLAZED PEARL ONIONS
- 2 pieces Brie (triangular) Rye bread chips
- 1 glass Pearl onions
- 150 ml sugar
- 75 ml port
- 1 organic orange
- Lay the brie on a Tuscan grill and place it in the warm Forno.
- Fit the Forno stove door, put a wet cloth over the small chimney – smoking is finished in 12 minutes.
- Check the brie. You should able to press it and feel that it is soft and warm. Then cut the brie into slices and lay them on the rye bread chips. Drip a little of the port glazed pearl onions on the brie.
TO MAKE THE PORT GLAZED PEARL ONIONS
- Melt sugar until golden, pour the drained pearl onions into the sugar.
- Grate half of the orange with a grater and lay it aside.
- Add port and juice of half an orange and let it boil until the mass has slightly set and is uniform again.
- Finally, add orange peel to taste.
- Lay the glazed onions on the Brie.
Are you on the lookout for the best pizza dough recipe? This could be it! Here’s a recipe from the Morsø website that makes 4-5 pizzas.
PIZZA DOUGH RECIPE:
- ¼ litre cold water
- 20g yeast
- 1 tsp sugar
- 300g type ”00” flour or durum flour high in protein.
- 125g coarse ground semolina or polenta (coarse ground maize flour)
- 1 tsp salt
- 1 tsp olive oil
- Mix the water, yeast and sugar. The sugar gives the yeast something to live from and brings the dough to life. Then add 150g ”00” flour and 125g semolina. Then stir or knead until no lumps remain. Add the salt and oil, stir again and then add the rest of the flour in two stages. If the dough feels too moist, add more ”00″ flour. Now knead for all you’re worth. The dough has to be activated, which is best done by man or girl power. After 10-15 minutes, the dough should be smooth and flexible to the touch.
- Make a cut in the dough and check that it is shiny inside. If so, you can relax with a glass of red wine while the dough rises to double size in the fridge. If you’re ready in good time, you can leave it to rise overnight for the best result. But even the shorter rising time will also give you a delicious base.
- Take the dough out and cut it into balls of about 160g. Knead the balls by folding into the same point in the ball, leaving a smooth and stretchy surface. The ball should spring back up when you press into it on top. Place the dough balls on a tray and leave them cold (preferably in a refrigerator) for an hour. Take them out so that they reach room temperature. Now they are ready to be rolled or stretched.
We told you this oven was an all-rounder so perhaps you already guessed it, but we can confirm that you can even bake a cake in the Morsø Forno! We love this sweet recipe from Irish chef Jenny Bristow, it’s sure to be a crowd pleaser and a perfect end to an evening of alfresco dining.
BANANA & CHOCOLATE CAKE
- 2 ripe bananas, peeled and mashed
- 100g good quality milk chocolate, chopped into little bits
- 150g butter
- 200g caster sugar
- 1tsp vanilla extract
- 300g self raising flour
- 3 eggs, beaten
- Line a 24cm round cake tin with baking parchment.
- Melt the butter and sugar together in a saucepan on the hob.
- Mix the banana with the eggs and vanilla extract.
- Mix the chocolate with the flour.
- When the butter has melted and the sugar dissolved, cool for 3 minutes before mixing everything together in a large bowl.
- When mixed, put the cake batter into the cake tin and bake in the oven at around 200C with no fire until a skewer comes out clean – about 30-35 minutes.
- Cool and serve with a cup of tea or cut whilst still warm and serve with vanilla ice cream as a pudding.
Wood fired cooking on the Morsø Forno Outdoor Oven, simply ideal for everything. From grilling steaks to making a sauce, using as a pizza oven or a smoker for fish, baking a cake or roasting chicken with all the trimmings.
Learn more about this incredible outdoor oven here