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Extended New Range of Wood Wraps100% Natural Wood Wraps with no additives or fillers - Simple to use - Infuse food with a great smoky flavour, plus provide a unique and amazing way to present a meal - A modern twist on a centuries old cooking style. Don't forget to buy Silicone Twine to go with them (see below)!
For instructions on using wood wraps and some recipes please scroll down this page
We can pack our Wood Wraps in sixes, but if you would like eights, tens, twelves or any other quantities - Please tell us what you would like and we will be very happy to help
STOP PRESS: Now used by Launceston Place (Michelin Star / 3 AA Rosettes)
Dan Millington, a student chef from the Bournemouth and Poole Catering College, entered a national competition using Beech Wood Wraps/Papers and won the Gold Medal. He is now The Caterer, Licensee and Hotelier Student Chef of the Year 2010 and, as far as we know, this is the first time cooking on wood has been used in a national competition.
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Wood Wraps - Gourmet Selection Pack plus FREE Silicone Twine - Save £6.99
6 wraps of each of our 5 flavours/woods - Cherry, Maple, Oak, Walnut & Cedar plus a FREE reel of Silicone Twine to tie them with - Saving £6.99 on individual prices.
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Oak Wood Wraps - 6-pack
A 6-pack of our Oak Wood Wraps
Oak imparts a fairly heavy smoke flavor (if you are using the wraps in the oven, then oak is quite mild). Oak is the Queen of smoking wood - It is good with red meat, pork, fish and heavy game.
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Cedar Wood Papers - 6-pack: Newly arrived from USA
A 6-pack of our NEW Cedar Wood Papers just arrived from the USA
Cedar has been used for centuries to cook salmon and is certainly a favorite wood to use with good quality salmon, or just about any fish for that matter
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Maple Wood Wraps - 6-pack
A 6-pack of our Maple Wood Wraps
Maple is a smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds
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Walnut Wood Wraps - 6-pack
A 6-pack of our Walnut Wood Wraps -
Walnut is usually too strong, when used in a smoker by itself and is often mixed with a milder wood, however when used as a wrap, the flavour is toned down and is well worth a try
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Cherry Wood Wraps - 6-pack
A 6-pack of our Cherry Wood Wraps
Cherry is a mild and sweet wood, which works great with just about any food.
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Silicone Kitchen Twine
Re-usable flexible silione twine that stretches to secure food whilst cooking - Great for lots of uses, including tying Wood Wraps and Wood Papers
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Wood wraps are similar to a "Tortilla/ Burrito" wrap, in the way that you can put just about any filling you want in them. BUT THE IMPORTANT DIFFERENCE is that with the wooden version, you don't eat the wrap!
In most cases, a piece of meat is combined with a few vegetables, seasoned to taste, rolled up and cooked either on the BBQ or in the oven. |
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Step 1 - Soak wraps in water before use (this will make them more pliable and also prevent them from bursting into flames on the BBQ). You can substitute the water with wine, beer or whisky, if you want to add a bit more flavour. Take the wraps out of the water and pat dry using a paper towel.
Spread a small amount of Olive Oil or Sunflower Oil onto the area where the food will sit to stop it sticking to the wood wrap. |
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Step 2 - Place the food onto the oiled area, making sure that the food lies in the same direction as the grain of the wood. Season the food as required - With fish you may want to squeeze a bit of lemon juice over it at this stage.
Try adding some sliced vegetables to add flavour a touch of colour – e.g. carrots, asparagus, some finely sliced red chilli, etc. |
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Step 3 - Start at one end and gently roll the wrap around the food and secure the parcel together, using a our NEW Silicone Twine (See Above), a water-soaked cocktail stick or wetted natural fibre string. You can also use a strip of aluminium cooking foil or a spring onion leaf. The cocktail stick or string should also be soaked in water, especially if you are going to use them on the BBQ. |
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Step 4 - Place the wraps onto the BBQ, or put them on a baking tray and then into the oven at 180°C (Cooking times will vary, depending on the type and size of food to be cooked). A piece of Salmon, measuring 130mm (length) x 30mm (width) x 30mm(height) should take approximately 20 minutes to cook at 180°C. |
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Step 5
Remove the string, open up the wood wrap, serve and ENJOY! |
Launceston Place Pork Loin - NEW Recipe from Michelin Stared/3 AA Rosette Restaurant
Use Maple Wrap soaked in Apple Juice
Salmon and Prawn Delight
Simple to prepare, with absolutely stunning results
Ingredients (for each wrap):
1 x Wood Wrap - Cedar, Oak or Maple
1 x 25cm length of natural fibre string
1 x Salmon fillet (approx 14cm x 6cm x 3cm thick)
3 x Tiger Prawns (shells removed)
1 x Small handful of carrots (finely sliced)
A few slivers of jalapeno chilli (optional - for a bit of a kick)
Some finely chopped dill
Freshly squeezed lemon juice
Method:
Soak the wraps and string in water while you get the rest of the ingredients together, this should take about 5 minutes.
Lay the wrap on a flat surface, spread a small amount of olive oil onto the wrap and place the salmon fillet on top, sprinkle with some of the dill and season to taste. The carrots and prawns go on next before adding a dash of lemon juice and a few more sprinkles of dill.
Roll the wrap up, making sure that none of the goodies are falling out and secure using the string.
Simply pop them onto the BBQ for around 20 minutes, turning them over frequently, or place them onto a baking tray and into a pre-heated oven at 180°C for 25 – 30 minutes.
Please note that cooking times may vary.
Mixed Veggie Surprise
Chop up a few vegetables, wrap them up and cook... couldn't be easier!
Ingredients (for each wrap):
1 x Wood Wrap - Walnut, Oak or Cherry
4 x asparagus spears
1/4 x Red onion sliced
1/4 Red Pepper sliced
1 x Small handful of carrots (finely sliced)
A few slivers of jalapeno chilli (optional - for a bit of a kick)
Some herbs de Provence (mixed herbs)
A dash of Balsamic vinegar
Method:
Soak the wraps and string in water while you get the rest of the ingredients together, this should take about 5 minutes.
Lay the wrap on a flat surface, spread a small amount of olive oil onto the wrap and place the sliced vegetables on top, sprinkle with some of the herbs de Provence and season to taste. Splash some Balsamic vinegar over the top.
Roll the wrap up, making sure that none of the goodies are falling out and secure using the string.
Simply pop them onto the BBQ for around 15 minutes, turning them over frequently, or place them onto a baking tray and into a pre-heated oven at 180°C for 15 minutes.
Please note that cooking times may vary.
Zingy Chicken Wrap
A wonderful blend of herbs and lemon give the chicken a bit of ZING!
Ingredients (makes 2 wraps):
2 x Wood Wrap - Oak or Walnut
1 x 25cm length of natural fibre string
1 x Chicken Breast (cut in half)
1 x Tbsp Herbs de Provencal (mixed herbs)
1 x tsp Crushed dried chilli
The zest of 1 Lemon
A knob of butter
Freshly squeezed lemon juice
Method:
Soak the wraps and string in water while you get the rest of the ingredients together, this should take about 5 minutes.
Lay the wrap on a flat surface, spread a small amount of olive oil onto the wrap and place ½ the chicken breast on top, sprinkle with some of the herbs, chilli and season to taste, before adding a dash of lemon juice and a knob of butter.
Roll the wrap up, making sure that none of the goodies are falling out and secure using the string.
Simply pop them onto the BBQ for around 20 minutes, turning them over frequently, or place them onto a baking tray and into a pre-heated oven at 180°C for 20 – 25 minutes.
Please note that cooking times may vary.
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