roasted grapes?! Now, I just can't wait for next time I will be doing something in my oven to check this recipe. Thanks a lot Clive. It's good that You are back :)
Just made the Lemon Garlic Chicken and Roasted Garlic Potatoes this evening and both came out great! Thank you so much, Clive for the wonderful wood fired oven recipes and beautifully produced videos!
Living in Eastern Canada, we have winterized our oven until another cooking season beginning in April or May. This will be my first meal of the season for 2025. Thank you for the inspiration. Keep cooking! ❤❤
I love cooking on our oven. These videos Clive are calming and peaceful. A much need respite. Thanks. I love the recipes and techniques too of course. LOL
Hi Clive. As promised the Wood Fired Oven was fired up today as the weather was just perfect. No sun, but it remained dry but also you have to remember it is Scotland! The recipe for the Lemon garlic chicken was perfect as well. Both Carol and I thought it was the best chicken marinade we have ever used / tasted, just delicious! Hats off to you for choosing another 'winner' of a recipe. I would thoroughly recommend it to all your followers. I made a little mistake and didn't de-bone the chicken thighs but it was still delicious! The roasted grapes were the perfect accompaniment and a completely new addition for me. Absolutely loved them! I'm not on social media but Carol does all that so she has posted the photos of our efforts or soon will do on Mark's 'The Wood Fired Oven Chronicles'. Hope you and your family are well as we approach another 'Wood Fired Christmas'🌲 in Scotland! Kind regards, Carlo
Hello Carlo. So great to hear from you and Carol. I'm glad the recipe was a success. I love cooking when the weather is cold, it makes gathering around the oven very cosy. More to come. Clive
1. Hearing that mandolin makes me happy. 2. Surely I'm not the only person to have never heard of roasting grapes. 3. What is the best breed of dog, and why is it the Frenchie?
OMG! Where has this been my whole life!?! Absolutely delicious looking recipe - can't wait to try it out! The look and feel of your videos makes me feel like I'm back in the Mediterranean... so fun, romantic and relaxing!!! Looking forward to hopefully seeing more of these - Thank You!!!
Great to see you back Clive. I don’t have the wood fired oven any more (moved home) but trying all the recipes on a Green Egg instead…..so far, so good! Keep your ideas flowing, they’re awesome.
Always happy to see another Video from Clive, especially for the classy pronunciation of words, today it's oregano... I'm going to try to use that pronunciation with friends next opportunity I get and see their reactions.😀
Hi Clive new you were thinking 'what should I do next'? Great recipe definitely going to try this. The 'roasting of the grapes' is a completely new idea I would never have thought of on my own. Also the 'tucking in' of the chicken thighs is something I will remember from this recipe. Makes sense because the chicken should remain succulent. I noticed you didn't flip them either! I've started 'par boiling' my potatos first as my oven is much smaller than yours so it makes 'juggling' dishes a bit easier! Par boil them 'whole' or if they are large potatos 'halved' and then just when softening on the outside remove and cool but stir in salt and pepper some olive oil and 'whack in' when you are ready for them! If Im paying attention they are usually very tasty. Oh forgot when 'par boiling' them I'll use a chicken stock cube in the water. The left over water makes a great sauce if sauce is what you like. Have to admit I do! Reduce very slowly pour over the chicken, beef or any meat you are cooking just make sure you add butter, a little splosh of milk and reduce very slowly and of course salt and pepper to taste. You could also try two or three sage leaves while par boiling the potatos and leave in while reducing the sauce which I like! Looking forward to your next offering. Also, has your oven had a 'spruce up' regards painting outer wall? Looks like it! Hope you have more on the horizon! Kind regards, Carlo
Hello Carlo. Great to hear from you. Thanks for your potato recipe, it's a great approach and I like the way you add flavouring to them. Yes, the oven got a coast of paint over the Summer. More coming soon. Clive
Your videos never disappoint. I always look forward to new installments, recipes, ideas, and just a moment to chill out and enjoy. As always, thank you for sharing.
Good to see you are back making videos. I love outdoor cooking and have done Lemon Garlic Chicken in my Camp Dutch Oven several times. (Whole Chicken). This summer has been a bust for outdoor cooking due to the extreme wildfire season here in Central Oregon Cascades. The outdoor fire ban will be lifted this Monday and now I can return to cooking over an open fire. I had never seen roasted grapes. That may be one of my first experiments this season. Keep up the good work.
We were lucky in Southern California that we didn't get a ban. Hopeful you'll be able to get some cooking in before winter sets in. More to come. Clive
@@TheWoodFiredOvenChef Fall is here woke to 1/2 inch snow this morning. That does not stop me from cooking out of doors over a wood fire. It just is not as mild as S. California. Keep up the good work
Clive !!!!!! Out standing job!!!! I would love to see your outlook on thanksgiving or Christmas or something in a big meal in the oven. I’m starting to master one pot cooking lol! Winter cooking changes the way I cook in the oven!
@ absolutely training went well, new electronic apps to assist in real time communication and situation awareness for all users including HQ. The chicken thighs (boneless, skin on) marinated in your suggested marinade were excellent, served with Basin View taters😉 and a pear, Roquefort & rocket salad Thanks again Clive
I hear the music and fire crackling and immediately get hungry! Looks great Clive! Thanks so much for sharing. Also appreciate that you include Fahrenheit for us American Neanderthals!😉
Clive, thank you sir. Your videos are an oasis of peace, tranquility and wonderful food in an otherwise hectic world. If I may speak for the group, we'd love to see not only more videos, but longer videos. They're all too short. Thank you very much, your talent is second to none.
@@TheWoodFiredOvenChef I have a longer attention span than most for videos, especially when it's something I enjoy as much as your channel. That being said, I wouldn't think a 15 minute video would scare anybody away. Especially those of us that know the quality of content you produce.
Hey Clive, thanks so much for the video. It came out just as I was planning the menu for this weekend, so we did it in our D105 tonight. It turned out fantastic!
He promised and he delivered! Glad you are OK and continuing to post videos. Happy to see the doggo is OK as well! The recipe looks so delicious! I have never thought of baking grapes.
Nice to see you again , my inspirational brick oven mastro. The grapes 🍇 on thyme 😳 Nd louis enjoyed his time as well by the fire 🔥 What a nice treat for us all , we do appreciate all the time , posts , nd editing you both do . Looking forward to more content 🎥
Great video thank you. Just to let you know i tried the chicken brick soaked in cold water for 15 mins then only lighting the fire after it was inside and it worked really well. Took a little longer than usual but well worth the wait.
Absolutely sensational we doing pizzas for my sons birthday tomorrow just finished the doe it’s in the fridge over night. I’m going to try the chicken very soon. Thanks for all your efforts in making videos outstanding and full of class!!
I would never eat animals, but I compliment you for making such beautiful videos. My woodfired oven is also used a lot in summer, for plant-based delicacies including pizza and focaccia, paella and many other delicious dishes. It seems you live in a place where year around you have conditions where the oven can be used, and I can only be lovingly jealous of that :)
Would you ever consider doing a whole small succulent pig? I think it would make for a great video and it would certainly make for a great party feast if you are hosting a larger gathering! Love your videos! Please keep making more!
I don't just watch this channel just for great food, but to relax.
Ditto
Wood fired ASMR. 😂
I'm glad it helps in both ways
Welcome back. There is no one that even comes close to producing fire based cook content like you. Please keep going
Thanks so much
I'm so glad your back. Your videos hit something, there is a deep romance in the whole vibe of the videos, the mind wanders.
Thanks so much, more to come
Welcome back Clive, I so enjoy your videos. The meal looked delicious, I just love the sizzle and crackle, magnificent!
Thanks so much! More to come.
I’m so happy that you’re making videos again here and there great job
Thank you!
roasted grapes?! Now, I just can't wait for next time I will be doing something in my oven to check this recipe. Thanks a lot Clive. It's good that You are back :)
Thank you! More to come.
Just made the Lemon Garlic Chicken and Roasted Garlic Potatoes this evening and both came out great! Thank you so much, Clive for the wonderful wood fired oven recipes and beautifully produced videos!
Thanks so much, I'm glad it turned out well. More to come. Clive
Thanks for bringing out more content!
Thanks for commenting! More to come.
Living in Eastern Canada, we have winterized our oven until another cooking season beginning in April or May. This will be my first meal of the season for 2025. Thank you for the inspiration. Keep cooking! ❤❤
keep warm, and I look forward to hearing about your cooking adventures in the Spring
Welcome Back! Another mouth watering episode
Thank you!
Can't wait for good weather to try this one in the wood fired oven. Looks amazing as always.
thanks Clive. really appreciate all your videos.
Thanks so much
I love cooking on our oven. These videos Clive are calming and peaceful. A much need respite. Thanks. I love the recipes and techniques too of course. LOL
Thanks so much, more to come. Clive
Yes! He’s back! 🎉 I know what I’ll be making this weekend!
Thank you!
Nice to have you back. Another great video and recipe that I will be ripping off. Thank you for the inspiration
Help yourself 😂
Looks like some kind of art...
Thank you!
Good to see you back, Clive!
Many thanks
I needed this. So glad to get videos from my favourite channel again. I am still using the lodge pan you recommended me to get, years ago!
Great pan for the wood oven
🇳🇱You are back 🔥🔥🔥, again a Master peace , Thank you 👌🙏
😄 Thank you!
Hi Clive. As promised the Wood Fired Oven was fired up today as the weather was just perfect. No sun, but it remained dry but also you have to remember it is Scotland! The recipe for the Lemon garlic chicken was perfect as well. Both Carol and I thought it was the best chicken marinade we have ever used / tasted, just delicious!
Hats off to you for choosing another 'winner' of a recipe. I would thoroughly recommend it to all your followers. I made a little mistake and didn't de-bone the chicken thighs but it was still delicious!
The roasted grapes were the perfect accompaniment and a completely new addition for me. Absolutely loved them!
I'm not on social media but Carol does all that so she has posted the photos of our efforts or soon will do on Mark's 'The Wood Fired Oven Chronicles'. Hope you and your family are well as we approach another 'Wood Fired Christmas'🌲 in Scotland!
Kind regards,
Carlo
Hello Carlo. So great to hear from you and Carol. I'm glad the recipe was a success. I love cooking when the weather is cold, it makes gathering around the oven very cosy. More to come. Clive
1. Hearing that mandolin makes me happy.
2. Surely I'm not the only person to have never heard of roasting grapes.
3. What is the best breed of dog, and why is it the Frenchie?
Thanks for commenting. The bread of dog is always a personal decision, and it's Frenchies for us. Full of personality, and a manageable size 😄
OMG! Where has this been my whole life!?! Absolutely delicious looking recipe - can't wait to try it out! The look and feel of your videos makes me feel like I'm back in the Mediterranean... so fun, romantic and relaxing!!! Looking forward to hopefully seeing more of these - Thank You!!!
Glad you liked it! More to come.
I get to cook & dine vicariously again on Fridays! Those grapes are a revelation.
I'm so going to try that too
They go with almost everything
Wow, that looks spectacular!
Thanks Ronnie
Thank goodness you’re back. 🥳
Thank you! More to come.
Great to see you back Clive. I don’t have the wood fired oven any more (moved home) but trying all the recipes on a Green Egg instead…..so far, so good! Keep your ideas flowing, they’re awesome.
Thank you. More to come
Your music and the crackle of the fire makes me think of the beautiful food by the Mediterranean Sea .
Great, thank you
Excellent...! Congratulations again for a new beautiful video and a tasty recipe.
Thanks for watching
Well done chef welcome back 👏👏👏... gonna try that grape 🍇 for sure
Thanks so much
Yay, so glad to see you again! Truly missed your cooking inspirations.
Thank you so much!
You have some of my favorite videos on TH-cam! Dish looked amazing!!!
Thanks so much! More to come. Clive
I'm so happy the dog has made a re-appearance. Fantastic vid btw.
Thank you!
Awesome recipe Clive, and those grapes look delicius. Thank you for posting a new video, this one in particular a masterpiece. Cheers from Madrid
Many thanks
Always happy to see another Video from Clive, especially for the classy pronunciation of words, today it's oregano... I'm going to try to use that pronunciation with friends next opportunity I get and see their reactions.😀
😄 Glad you enjoyed it. More to come. Clive
Hi Clive new you were thinking 'what should I do next'?
Great recipe definitely going to try this. The 'roasting of the grapes' is a completely new idea I would never have thought of on my own. Also the 'tucking in' of the chicken thighs is something I will remember from this recipe. Makes sense because the chicken should remain succulent. I noticed you didn't flip them either!
I've started 'par boiling' my potatos first as my oven is much smaller than yours so it makes 'juggling' dishes a bit easier! Par boil them 'whole' or if they are large potatos 'halved' and then just when softening on the outside remove and cool but stir in salt and pepper some olive oil and 'whack in' when you are ready for them! If Im paying attention they are usually very tasty. Oh forgot when 'par boiling' them I'll use a chicken stock cube in the water. The left over water makes a great sauce if sauce is what you like. Have to admit I do!
Reduce very slowly pour over the chicken, beef or any meat you are cooking just make sure you add butter, a little splosh of milk and reduce very slowly and of course salt and pepper to taste. You could also try two or three sage leaves while par boiling the potatos and leave in while reducing the sauce which I like!
Looking forward to your next offering. Also, has your oven had a 'spruce up' regards painting outer wall? Looks like it!
Hope you have more on the horizon!
Kind regards,
Carlo
Hello Carlo. Great to hear from you. Thanks for your potato recipe, it's a great approach and I like the way you add flavouring to them. Yes, the oven got a coast of paint over the Summer. More coming soon. Clive
Your videos never disappoint. I always look forward to new installments, recipes, ideas, and just a moment to chill out and enjoy. As always, thank you for sharing.
Thanks so much. More to come. Clive
He's back
Thanks
Incredible, top class job Clive as always🙂
Many thanks
Good to see you are back making videos. I love outdoor cooking and have done Lemon Garlic Chicken in my Camp Dutch Oven several times. (Whole Chicken). This summer has been a bust for outdoor cooking due to the extreme wildfire season here in Central Oregon Cascades. The outdoor fire ban will be lifted this Monday and now I can return to cooking over an open fire. I had never seen roasted grapes. That may be one of my first experiments this season. Keep up the good work.
We were lucky in Southern California that we didn't get a ban. Hopeful you'll be able to get some cooking in before winter sets in. More to come. Clive
@@TheWoodFiredOvenChef Fall is here woke to 1/2 inch snow this morning. That does not stop me from cooking out of doors over a wood fire. It just is not as mild as S. California. Keep up the good work
Clive !!!!!! Out standing job!!!! I would love to see your outlook on thanksgiving or Christmas or something in a big meal in the oven. I’m starting to master one pot cooking lol! Winter cooking changes the way I cook in the oven!
I'll add it to a very long list of dishes to try
Making this for Sunday arvo after fire brigade training and the beach …thanks for the inspiration Clive😎🇦🇺
Many thanks. I hope the training went well.
@ absolutely training went well, new electronic apps to assist in real time communication and situation awareness for all users including HQ.
The chicken thighs (boneless, skin on) marinated in your suggested marinade were excellent, served with Basin View taters😉 and a pear, Roquefort & rocket salad
Thanks again Clive
Thanks as always, Clive! Looks delicious. I’ve never heard of roasted grapes 🍇 before, so I’m definitely going to have to try this.
Thank you!
Nicely done🎉🎉🎉
Thank you! Cheers!
I hear the music and fire crackling and immediately get hungry! Looks great Clive! Thanks so much for sharing. Also appreciate that you include Fahrenheit for us American Neanderthals!😉
😂 Thank you!
Clive, thank you sir. Your videos are an oasis of peace, tranquility and wonderful food in an otherwise hectic world.
If I may speak for the group, we'd love to see not only more videos, but longer videos. They're all too short.
Thank you very much, your talent is second to none.
How long would you like them without losing interest 😄
@@TheWoodFiredOvenChef I have a longer attention span than most for videos, especially when it's something I enjoy as much as your channel. That being said, I wouldn't think a 15 minute video would scare anybody away. Especially those of us that know the quality of content you produce.
Hey Clive, thanks so much for the video. It came out just as I was planning the menu for this weekend, so we did it in our D105 tonight. It turned out fantastic!
Glad it helped, look forward to hearing about more of your cooking adventures. Clive
❤que alegria mi Chef favorito regreso..me encanta😊
Greetings from Redondo Beach 🇺🇸🇺🇸Nice video of wood fired oven cooking🌷🌷
Thank you very much. More to come. Clive
Oh, your Frenchie changed, I will miss the brindle as I am sure you will.😪 I love this new one and like others have posted, glad you are back posting.
Thank you. He's just a pup, but already used to being in front of camera. More to come.
He promised and he delivered!
Glad you are OK and continuing to post videos.
Happy to see the doggo is OK as well!
The recipe looks so delicious! I have never thought of baking grapes.
Yes! Thank you!
Great to have you back Clive youve been missed and I think the idea with the grapes is great will be looking at that with baked camembert
Great idea!
nice to have you back, chef
Thank you kindly
Nice to see you again , my inspirational brick oven mastro.
The grapes 🍇 on thyme 😳
Nd louis enjoyed his time as well by the fire 🔥
What a nice treat for us all , we do appreciate all the time , posts , nd editing you both do . Looking forward to more content 🎥
Thanks for commenting. More to come. Clive
I love how all the nooks and crannies in boneless thighs soak up whatever marinade or sauce you put them in. I'll never go back to breasts
Totally agree
So happy that you are back and this looks amazing!
Thank you so much
*Delicately delicious*
It was
Wonderful cooking, I never knew that one could roast grapes 😂,we learn new things everyday,thanks 👍
My pleasure 😊
Absolutely outstanding, love watching your videos. Will have to try this soon, thanks Chef!
Thanks so much for commenting
Great stuff as always ❤
Thanks again!
My zen place. Happy New Year to you and your family. Peace.
Thank you! Happy New Year to you too!
Spectacular as always.
Thank you! More to come
Bravo ❤ big inspiration. Will tray in my oven with that grape twist 👍🏻
many thanks
Ohh clive , i miss you , welcome back !!. Bilal from morocco .
Thank you Bilal. More to come. Clive
Great Video again! 🙂
Many thanks
you make the world a better place
You're too kind, and I'm glad to help in any way I can 😃. More to come.
Great content as always ! ❤
Appreciate it!
Very Relaxing ☺️
Cheers
Goodness me, that looks good, sir!
Many thanks
Such a beautiful and simple way of cooking.
Thank you
Great video thank you. Just to let you know i tried the chicken brick soaked in cold water for 15 mins then only lighting the fire after it was inside and it worked really well. Took a little longer than usual but well worth the wait.
That sounds like a great technique. Thanks for commenting. Clive
So nice!❤
Thank you! 😊
Absolutely sensational we doing pizzas for my sons birthday tomorrow just finished the doe it’s in the fridge over night. I’m going to try the chicken very soon. Thanks for all your efforts in making videos outstanding and full of class!!
Thanks so much. More to come.
Looks delicious!
Thank you
Fantastic! I would drink the butter in the chicken pan it looks so good
Haha, yes, with lots of baguette
Wonderful dish, beautiful pooch.
Many thanks
It look so delicious!
More to come!
Missed you bud!! Glad you are back
Missed you too. Thanks for commenting.
Admire you chef and your receipes
Thank you so much
Wow!!! Adding grapes was genius!! 🥃
Many thanks
I've never heard an American pronounce oregano the correct way. You have now surpassed all other American chefs, in my opinion 😊
Pretty sure he isn’t American…
😃 Thanks for commenting. More to come. Clive
Bravooo !!
Cheers!!
Artwork!
Thanks so much
The most classy food channel ever. Would you please tell us more about yourself.
Thank you for commenting. My background is in graphic design. More to come. Clive
Such a long time chef 😅,love your tips
Thanks! 😃
I'm hungry. Something new to try next time I spark up the oven, cheers.
Let me know how it goes!
WauW! Legand at work
Many thanks
저도 곧 화로가 도착할 예정입니다.. 그동안 봤던 수많은 요리를 드디어 만들어 볼 수 있겠네요 😊 고맙습니다 !
I will be building a house in the next couple of yrs. It will include an outdoor wood fired oven, thanks to you!!
Great to hear there's a wood fired oven in your future!
Legend❤
Cheers!
I would never eat animals, but I compliment you for making such beautiful videos. My woodfired oven is also used a lot in summer, for plant-based delicacies including pizza and focaccia, paella and many other delicious dishes. It seems you live in a place where year around you have conditions where the oven can be used, and I can only be lovingly jealous of that :)
Thank you very much. More to come. Clive
stunning
Many thanks
Where do you get your cookware lad? Looks amazing
it's from a company called Blanc Creatives
Keep making videos, I m waiting for more
More to come.
Well come back Clive!!! And Truffle!
Thank you
what brand pans are you using? that food looks so amazing i can’t wait to build an oven one day
Tha pans a re made by Blanc Creatives
Would you ever consider doing a whole small succulent pig? I think it would make for a great video and it would certainly make for a great party feast if you are hosting a larger gathering! Love your videos! Please keep making more!
It's on a very long list of things to cook in the oven. More to come. Clive
Good food, Good for the soul…..
Yes, thank you
COOL ❤❤❤
Cheers
Where is this filmed? Looks idyllic.
Yes thank god your back clive , i was about to delete TH-cam as its pointless with out you, hope all is well and keep those videos coming , cheers
So glad you stayed! More to come. Thanks. Clive
Could you tell me what the soundtrack is?
Am loving your channel 🙌🏻
The track is called “Charango" by Mark Thomas Hannah.