At Hard Yards we offer a range of great recipes that you can try yourself.

Italian Pizza Dough
2 cups warm water
2 pkt yeast
1 tsp salt
3 tbsp salad oil
4 cups flour
Dissolve yeast in warm water in bowl. After dissolving, add salt, oil and flour. Mix well. Turn on floured board and knead, add flour as needed.
Place in oiled bowl and let rise, about 2 hours in warm place.

Basic Pizza Dough
3 kg bakers flour
1 tbsp dried yeast
1 tbsp salt
1 tbsp sugar
1 tbs baking powder
1.25L - 1.5L water
50 ml extra virgin olive oil.
Combine flour with salt, sugar and water. Mix untill well formed dough is attained. In a seperate bowl add a small amount of tepid water to yeast and stir untill dissolved. Add the yeast, baking powder and olive oil to the dough and knead until combined. Refrigerate for at least 24 hours before using. Makes 15 - 20 pizzas.

Basic Pizza Sauce
1x 400g can chopped tomatoes
Handful of fresh basil, chopped
30 ml extra virgin olive oil
fresh garlic according to taste, crushed
Pinch of salt
Combine all ingredients in blender and spread evenly over the prepared pizza base. Try blending sun dried tomatoes in olive oil with basil, garlic and seasonings for a richer flavour.

Pizza Bianca
A pizza without tomato sauce, this recipe is delicious, topped only with prosciutto and peppery Arugula. Makes 4 pizzas.
4 individual pizza dough balls, defrosted
2 cups fresh washed arugula
Prosciutto
1 oz shaved parmesan cheese
Olive oil for drizzling
Cook the pizza dough completely, then top with first the prosciutto, then the arugula, and finally the cheese. Drizzle a little olive oil over each pizza and serve!
We like to use hot oil that we have made by soaking red pepper flakes in a good quality olive oil for a week or more. It adds just an extra bite to the pizza. Buan appetite!

Cedar Planked Salmon in Wood Fired Oven Recipe

2 Pounds fresh Salmon with skin on one side (one nice size filet)
¼cup Olive oil
¼ cup Butter or margarine
¼ cup Fresh Garlic
1 Orange
Basil (fresh or dry)
Oregano (dry)
Rosemary (fresh)
½ Lime (squeezed)
½ Tsp. Sea Salt
Black pepper (to taste)

Soak the cedar plank for at least 1 hour in cold water. Preheat oven to medium heat (around 350 F).

Wet your hand and wipe across the salmon to clean. Never place fish in water.

Slice three thin slices from the widest part of the orange and reserve for decoration. Squeeze the juice from the remainder of the orange. In a small sauce pan, melt the butter or margarine, add all ingredients to melted butter. Place salmon with this sauce in a zip-lock bag for at least 2 hours in the refrigerator .

Remove salmon from bag and place on plank with the skin side down. Place a couple of tablespoon of the sauce over salmon, Decorate with orange slices and Rosemary. Place the plank on the center of oven opposite the burning fire.

Cook for 12-18 minutes depending on size/thickness of cut. Place on serving platter or leave on plank. Careful, be sure to use a spatula,the plank will be hot! 

Rib Eye Roast with Port Wine Glaze in Wood Fired Oven Recipe

1 10 to 12 pound rib eye roast, de-boned and tied (with the bones)

Port Wine Glaze
1 onion
1 stick butter
¼ cup Rosemary (fresh or dried)
½ tsp paprika
½ tsp black pepper
1 tsp sea salt or kosher salt
1 cup port or red wine

Sautee onion with a little olive oil, add butter until melted, add all other ingredients except wine, simmer for 5 minutes, add wine, and simmer uncovered over medium heat for 10 minutes. Allow marinate to cool.
Three hours prior to roasting, remove rib eye roast from the refrigerator. One to two hours prior to roasting, rub kosher salt over entire roast, and then brush the glaze over the salt. A few minutes prior to roasting place the roast in a cooking pan with a rack. Add two cups of clean water to the botom of the pan to catch the juices/
 Arrange the wood fire in a half moon shape along the rear of the wood fired oven. Place the roast in the oven with the rib side up, and cook over medium heat for one hour Rotate the roast 180 degrees after first 30 minutes. After the first hour, flip the roast over so that the bone side is now down and put the raost back in the oven. Cook for another hour uncovered rotating 180 degrees every 30 minutes. After the second hour, place aluminum foil over roast to keep it from getting too dark. At this time, place an oven safe thermometer in roast and pull it out when the thermometer reads 135 for rare and 145 for medium.

Leave roast resting for 20 minutes before carving. After it rests, cut off string, remove bone rack, and carve roast in 1/4 to 1 inch slices. Often times one end of the roast will be more done than the other, so your guest can have a choice on how well done their slices are.

great recipes will be available in the near future.