Traditional recipes in a wood oven

The recipes of a lifetime taste better if the traditional means of Spanish gastronomy are used in their preparation.

Currently, there are a multitude of culinary techniques. However, the advantages offered by the kitchen in wood oven make it impossible for us to abandon this slow cooker of the traditional gastronomy. And it is that the advantages that this oven offers us can be summarized in color, texture and, above all, flavor.

For this reason, the wood-fired oven continues to be useful and essential for the preparation of a multitude of traditional recipes throughout the entire Spanish geography. From the typical roasted in the oven Castilian, such as the Segovian suckling pig or roast suckling lamb, to the Alcarreña specialty of baked kid.

Roast suckling pig

Ingredients

• A suckling pig between 4 and 6 kilos
• 4 cloves of garlic
• 1/4 of kilo of fresh lard
• 2 glasses of water
• A dessert tablespoon of coarse salt
• 2 or 3 bay leaves
• A dessert spoon of thyme and oregano

Preparation

Mix the minced garlic with part of the butter, salt and aromatic herbs and spread the inside of the suckling pig with this mixture, while our oven reaches the appropriate temperature. We put everything in a clay pot with the skin side up.

Pour the water into the tray and add the bay leaf.

We melt the rest of the butter in the microwave and spread it on the skin and head. It is very important that we prick these parts with a fork, so that the skin is crunchy.

We will monitor the point of the roast by watering the meat with its own sauce and turning it halfway through the baking time (about two hours).

Kid roasted in the wood oven

Ingredients

• Goat meat
• Water
• Sal Island
• Vinegar
• Rosemary branch
• Thyme on the branch

Preparation

We must introduce the kid, together with the salt, in a clay pot and with a couple of glasses of water. Once the oven is prepared and the embers removed to the sides, we will introduce our casserole.

After an hour, we will turn the meat and put it in the oven, again, for another hour. In advance, we will prepare the sauce by mixing the vinegar with the herbs, so that it macerates for a while.

Once the kid is removed, we will add the sauce, which will form a perfect combination with the juice from the roast.

Lamb roast in a wood oven

Ingredients

• 1/4 of suckling lamb
• Water
• Lemon
• Sal Island

Preparation

As in the previous preparations, the ingredients are placed in the clay pot and placed in the oven. Halfway through baking, it is turned over; and, before serving, we make sure that the skin is well roasted.

It is a simple preparation, so the final result will depend solely on the quality of the product and the good hand of the grill master.