INTRODUCTION
In this article we’ll share come great food ideas to help you get the most out of your investment.
Elevate your outdoor cooking experience with the Morsø Forno Multifunctional Oven. This remarkable product is not just a wood-fired pizza oven; it is a gateway to a world of tantalising flavours and culinary adventures. So lets break a few rules, and stop thinking this oven can only make pizza.
Imagine, succulent, mouthwatering steaks to the delicate aroma of smoked salmon, from heavenly homemade pizzas to delectable lamb dishes, this outdoor oven opens up a universe of culinary possibilities right in your back garden. Transform your outdoor space into a mesmerising haven of culinary delights with the Forno Outdoor Oven Garden Set. Unleash your inner chef, embrace the freedom of customising flavours, and embark on a journey of unforgettable outdoor cooking experiences.
The beauty of our uniquely designed Morsø Forno Multifunctional Oven is that it is wood fired. So, unlike the electric pizza oven’s, The Morsø Forno will revolutionize your cooking game, allowing you the freedom to cook, bake, roast, grill and more. Additionally, the flame-kissed essence that only comes from a wood-fire oven will imbue all of your dishes, creating a flavour sensation for you and the whole family.
WOOD-FIRED BAKED CAMEMBERT
A melty cheesy comfort food, perfect as a decadent snack or party starter.
- Camembert – No need for the finest, fanciest camembert, just use a regular supermarket brand. You can melt it straight from the fridge, no need to bring it up to room temperature first. Sub with brie if you prefer.
- Bacon – We love topping the cheese with crispy fried bacon for more flavour, but this is totally optional. Leave it out to save time, or sub with ham or prosciutto if you like.
- Herbs – This recipe is amazing with fresh rosemary, sage, oregano or thyme sprigs. Using fresh herbs is essential for the best flavour, so avoid dried herbs.
- Honey – This adds a dash of sweetness to bring out all the flavour in the other ingredients. Sub with maple syrup, fruit jam, marmalade or chutney for different flavour effects. You could even sub with extra virgin olive oil for a more savoury flavour.
Fry the bacon and rosemary in a frying pan In the pre-heated Forno for a few minutes until the bacon is cooked to your liking and the rosemary is fragrant. Remove from heat and set aside.
Slice off the top rind off of the camembert cheese wheel. Camembert Rind – Some people like to slice off the top rind to get right into the gooey melty cheese centre, others prefer to score the top to keep as much rind as possible on the cheese for extra flavour. We find that slicing off the top rind makes it easier to see when the cheese is perfectly melted, but it’s completely up to you. Don’t waste the rind if you do cut it off though – slice it up and pop on some bread while you wait, or dip a piece into the melted camembert afterwards for a double cheese delight.
Place cheese in aluminium foil and place in the Forno. Turn the camembert during baking, so it is cooked on all sides. Bake in the Forno for 12-15 minutes [180°c-200°c]. You might need to adjust the cooking time to suit the size of your wheel of camembert. Smaller wheels melt faster, larger ones may take a bit longer. Keep a close eye on the cheese as it melts, and stop once you see it start to deepen in colour and get nice and melty. Make sure you don’t overcook it- the cheese will begin to re-solidify.
Top the melted camembert with the fried bacon and rosemary and drizzle with honey, and season to taste with sea salt and black pepper. Serve immediately with slices of your favourite crusty bread or dig straight in with a spoon. If you prefer to use crackers, avoid super thin ones as they’re more likely to snap as the cheese starts to cool.
Remember you can reheat the camembert if it’s cooled down before you’ve had a chance to finish it.
GRILLED SALMON AND VEGETABLES
This dish can be prepared on the Forno with a Tuscan Grill or on the Grill ’17, Grill ’71 or the Grill ’71 Table.
- Salmon – Fillet Skin on, one fillet per serving.
- Olive Oil and Lemon – 2 Tspn of olive oil, and one lemon [plus extra wedges for serving] would serve 6, so please adjust for lower numbers].
- Asparagus – Grilled asparagus goes perfectly with Salmon, three stalks per serving. You could sub the asparagus with aubergines, courgettes, peppers, or any other roasted vegetable. The recipe also calls for red or Asian shallots, and spring onions, one per serving.
- Salt, Pepper and Sugar, 10ml per serving.
- Herbs – This recipe is amazing with fresh dill, or micro herbs. Using fresh herbs is essential for the best flavour, so avoid dried herbs.
- Pomegranate dressing – This adds a dash of sweetness to bring out all the flavour in the other ingredients. Add the juice of one lemon and the its finely grated zest to ⅓ cup extra virgin olive oil. Add in 1 Tbsp of Maple Syrup, and the arils from one pomegranate. Season with sea-salt
flakes and ground pepper. Then add in 2 Tbsp pf finely chopped flat-leaf parsley leaves [dressing recipe Serves 6, so please adjust for lower numbers].
Preheat the Forno or Grill. Sprinkle the salmon with lemon zest, salt and sugar. Grind on plenty of pepper and chill for 1 hour. Take it out and remove salt and sugar. Bake the salmon for 10 min. at 200 degrees, until it just flakes when you press on it. Do not over-bake. That will make the fish dry.
TANDOORI PANEER SKEWERS WITH MANGO SALSA
Slide is a tray of skewers as the Forno warms up, for a great snack. This quick vegetarian dish is served with a fruity avocado salsa.
- Fruit– [makes 4 large or 8 small skewers] 4 limes [3 juice and 1 cut into wedges] 1 mango cut into small dice, and 1 avocado cut into small dice.
- Yogurt – 150g pot natural Yogurt
- Seasoning – 3 Tbsp Tandoori Paste, and a small pack of mint, chopped.
- Paneer – 2 x 225g blocks paneer, cut into 1cm slices. [Paneer, also known as ponir, is a fresh acid-set cheese common in cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk.]
- Vegetables – 2 small red onions, cut into 1cm slices, and one red pepper, cut into 3cm pieces
Preheat the Forno or Grill. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on the Tuscan Grill lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Serve the skewers with the salsa and a lime wedge.
MEXICAN STREET CORN
The sweetness and crunch that comes from the sweet corn complemented by a bit of smokey char? It’s truly unbeatable.
- Corn – When buying corn look at the silk first. If the silk is brown or black, dried out or matted, that corn is older than corn which is paler in color, moist or even sticky. The better looking the silk is the fresher the corn, and freshness is where the sweetness lies.
- Rapeseed Oil – This oil is a great source of an omega-3 fat known as alpha-linolenic acid, which provides numerous heart health benefits.
- Parmesan, 50g finely grated – Don’t be scared to use supermarket pre-shredded cheese, but there’s nothing that even comes close to fresh parmesan.
- Lime – When serving the corn add a wedge of lime to the plate. The lime will add a bit of bitter and acidic flavour to the corn. An additional lime, zested and juiced is also needed for the sauce.
- Herbs – To make the sauce you will need 2 Tbsp gochujang or chilli paste or sauce, 1/4 tsp smoked paprika and some finely chopped coriander [enough to make 2 Tbsp]. Salt can also be added at your discretion.
- Mayonnaise 5 tbsp – as an alternative you can sub Mexican crema for some or all of it.
- Sour Cream 6 tbsp, and 150g feta cheese finely crumbled.
- Pomegranate arils – this sweet and tart flavour will add another hint of freshness to the dish, and these bright red juicy seeds gives your dish a pop of colour.
- Red or Asian shallots, and chopped spring onions.
Preheat the Forno and Tuscan Grill. As you wait mix the mayonnaise, soured cream, feta, the juice and zest of one lime the gochujang, paprika and the coriander, and set the sauce aside.
In a pan use a small amount of the oil to cook the shallots. Give them a good season, and then roast them in the Forno, they should only take a minute or two either side.
With the rapeseed oil brush the corn cob all over and grill on top of the Tuscan Grill for 8-10 minutes [if using a griddle pan this may take closer to 15-20 minutes]. Turn the corn occasionally so they’re charred all over. The corn is cooked when the kernels are tender when pierced with a knife. Try not to overcook the corn as this not only makes it mushy, it will lack its characteristic sweet taste. No keep a close eye on it when it begins to char. Season with salt while cooking if preferred.
Once the corn is cooked dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and top with shallots, spring onions and pomegranate arils. Serve with lime wedges and any leftover sauce.
BRULEE BANANA SPLIT
Add a gourmet touch to the classic banana split with this French-inspired recipe.
- Bananas – Two small bananas per person. Peel the bananas and cut them lengthways. Choose firm bananas for grilling. Ripe [soft] bananas are harder to grill because they will be too soft and stick to the grill. You also don’t want an under ripe banana as they will become to mushy.
- Ice cream – The classic banana split is made with three scoops of ice cream [one each of vanilla, chocolate, and strawberry] but with this recipe we encourage you to go wild. Try it with Vanilla Bean, or even Crème Brûlée Ice Cream or even make some Mexican Fried Ice Cream, the choices are almost limitless.
- 1/2 cup thickened cream, whipped, and 1/4 cup chocolate topping. As an alternative you can experiment with the topping. Like Salted Caramel Topping with Cookie Crumbs, Just crumble up your favorite cookies and sprinkle them on top of your split.
- 2tbsp caster sugar and 20g of butter.
- Glace cherries and crushed peanuts to serve – if you have an allergy or simply dislike glace cherries and or nuts, they can be easily replaced with fresh fruit, you even incorporate candy bars, such as Kit Kat’s or mini Mars. m&m’s or Twix. For a more tropical flare, add coconut! You can get fresh coconut in bite sized chunks or, more simply, toasted and shredded coconut from the baking aisle at your local grocery. Or get really create and add some spices. Cinnamon, nutmeg, pumpkin spice, or even a splash of ginger if you’re brave enough, you only need a small sprinkle.
Preheat the Forno. Sprinkle cut sides of banana with sugar. In a heat proof pan melt the butter in the Forno over medium-high heat. When melted place the banana, cut-side down, for 1 to 2 minutes or until just browned.
Divide banana among serving dishes. Top with ice cream, whipped cream, topping, cherries, and peanuts or your preferred topping, and then serve. The recipe is designed for two people, but additional numbers can be added by simply increasing the number of bananas and some additional sugar and butter.
Unleash your inner chef, embrace the freedom of customising flavours, and embark on a journey of unforgettable outdoor cooking experiences. This recipe is made to be creative with. Let your guests have the ultimate cuisine experience, but letting them create their own unique version, as they gather around the flame smelling the delicious aromas, like a sommelier smells a fine wine.
JACKET POTATOES
Potatoes are a great place to start your adventure with testing new recipes in your outdoor wood-fired oven.
- Potatoes – Fluffy potatoes usually come in larger sizes and are the best for conjuring up that lovely light consistency you want from a jacket potato.
- Butter – 1 tbsp per potatoe, and some olive oil, salt and pepper, and a sprinkle of rosemary.
- Aluminum Foil
- Topping – Bacon and Sour Cream are classic flavours and go well with potatoes, but you can also try cottage cheese and avocado with tomato or Baked Beans and grated tasty cheese, the choice is yours.
Preheat the Forno. Make sure you poke plenty of holes in the potato so that it cooks through. Rub the potato with the olive oil and sprinkle your salt, pepper and rosemary over. Give the potato a good rub all around with the seasoning. Add the butter and wrap the spud in plenty of thick tinfoil.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10 to 20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Check to see if the potato is cooked to your likeness, if not return and check every 10 minutes. Then simply cut open a cross and add your choice of toppings.
CONCLUSION
The Morsø Forno Multifunctional Oven gives you the freedom to cook, bake, roast, grill and more. In either case, you are bound for a fun and rewarding experience while cooking all manner of different foods and culinary styles.
It’s definitely a product that will take your outdoor entertaining game to new heights. But even the most dedicated pizza aficiona-doughs need a break from margheritas every now and again, and if you want to experiment with cooking foods other than pizza in your pizza oven, remember there are no rules.
From entree to main, all the way through to desert and snacks, the Forno Multifunctional Oven can do everything a normal oven can do, plus more. From Ribeye Steak, to BBQ Ribs, to Naan Bread or even Cinnamon Rolls and Homemade Potato Chips. From recipes for outdoor pizza oven cooking to whipping up your own edible inventions, there are no rules when it comes to expressing your creative culinary side with this oven. What’s more, there are precious-few limitations as to what you can cook up and serve to friends and family when you have the power of a Forno at your fingertips. So put on your apron and get to cooking on a whole new level.
REFERENCES
1.https://morsoe.com/en/recipes
2.https://www.choice.com.au/outdoor/outdoor-entertaining/pizza-ovens/articles/things-you-can-cook-in-a-pizza-oven-that-are-not-pizza
3.https://fornopiombo.com/blogs/news/what-can-you-cook-in-a-pizza-oven
4.https://www.directstoves.com/our-blog/what-can-you-cook-in-a-wood-fired-pizza-oven-besides-pizza/
5.https://www.bbcgoodfood.com/news-trends/what-can-you-cook-in-a-pizza-oven
6.https://www.taste.com.au/recipes/10-minute-brulee-banana-split/ie6nfgbc
All information provided is correct at the time of print, but may be subject to change without notification
