Mibrasa charcoal ovens provide a point of difference in the cooking world, offering chefs the opportunity to turn back the clock and cook in a more traditional manner. So, what are the specific recipes that showcase what these ovens can do?
In this article, we look at four examples across the major categories of meat, fish, vegetables and dessert. Will your restaurant have a new signature dish on the menu using these innovative ovens?
Coated Iberian Pork with Haricot Beans
Marinated pork is one of those foods that just melts in your mouth. In this recipe, mix soy sauce, honey and Worcestershire sauce and apply to pieces of beautiful Iberian pork.
Using a Mibrasa casserole dish, mix the asparagus, beans and olive oil and cook for a couple of minutes in the charcoal oven. During this step, remove the pork from the marinade and sear for one minute on each side – sealing in those juices.
Finally, cut the pork into strips and rest on a bed of beans and asparagus. Top with chillies and dressing from the casserole dish!
Baked Scorpion Fish with Potatoes
Serving whole fish is becoming a popular restaurant trend, showcasing freshness and respect for the product. In this recipe, peel and cut the potatoes, drizzling them in olive oil before placing in a Mibrasa gastronorm. Julienne onion and lay on the potatoes before putting into the oven for around two minutes.
Once this is completed, season with salt and pepper as well as white wine and fish stock and place back in the oven. At the same time, scale the Scorpion Fish and cut open to butterfly. With a splash of salt and pepper, you can leave it in a Mibrasa fish clamp.
If you place the potatoes below the fish, the juices will drip onto them – providing another level of flavour. When the fish is cooked through, decorate the plate with the potatoes and onion – a sure-fire hit.
Baked Potatoes with Smoked Romesco
With the number of vegetarians in Australia increasing, providing delicious dishes to this customer base is important. This recipe incorporates no less than six vegetables so is an excellent choice to have on a menu.
Roast tomatoes with a head of garlic for around 15 minutes in the oven. Follow this by roasting two ñora peppers in the same Mibrasa oven for around one minute while toasting bread on the grill. Using a Mibrasa casserole dish, salt and bake the potatoes (skin on) until cooked.
The Romesco sauce is a combination of tomatoes and roasted garlic – blended together with Sherry vinegar, salt, and pepper. This creates a rich emulsion-like texture that you can serve alongside the baked potatoes.
Grilled Sponge Cake with Cherry Compote
No menu would be complete without dessert, and what better way to conclude our meal than a grilled sponge cake with cherry compote.
Mix water and maize starch into a Mibrasa casserole dish and combine with cherries, wine and sugar. Place in a Mibrasa oven for five minutes, stirring halfway through before adding lemon juice once finished.
Now for the sponge. Grill the sponge slices on each side until they appear smoky with grill marks – a little butter will do well here. Place on a plate, adding the compote, whole cherries and whipped cream.
Which Mibrasa is best?
These four recipes are just a snapshot of the potential of Mibrasa charcoal ovens. If you would like to find out which Mibrasa oven is best for your kitchen or if you want us to help you find the perfect commercial kitchen equipment, feel free to get in touch with our expert team today.
