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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.
For instructions on using wood wraps and some recipes please scroll down this page
We pack our Wood Wraps in sixes, tens and twelves but please tell us if you would like other quantities and we will be very happy to help
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Wood Wraps - Gourmet Selection Pack - Save £4
6 wraps of each of our 6 flavours - Cherry, Cedar, Maple, Oak, Walnut & Beech - NB: NO BEECH UNTIL JANUARY
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Wood Wraps - Bumper Selection Pack - Save £13.50
12 of each of the six flavours - Cherry, Maple, Walnut, Oak, Beech & Cedar - NB: NO BEECH UNTIL JANUARY
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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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Beech Wood Wraps - 6-pack - SORRY OUT OF STOCK - MORE COMING SOON - PLEASE SEE 10-PACK OPTION
A 6-pack of our Beech Wood Wraps
Beech wood imparts a subtly sweet and mild flavour, making it ideal for fish and sea food
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Cedar Wood Wraps - 6-pack
A 6-pack of our Cedar Wood Wraps
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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Beech Wood Papers - 10-Pack
In your oven or on the BBQ, this Beech Wood Paper infuses your poultry, seafood, vegetables and fish with incredible moistness and a mild sweet, smoky flavour imparting a subtle mild beech flavour that is great for poultry, pork and vegetables - Size 195mm x 195mm x 0.6mm
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Cherry Wood Papers - 10-Pack
In your oven or on the BBQ, this Cherry Wood Paper infuses, your fish, seafood, vegetables and fruit with incredible moistness and a subtle, mild, fruity, smoky flavour that is excellent with fish, fruit and vegetables - Size 195mm x 195mm x 0.6mm.
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Oak Wood Papers - 10-Pack
In your oven or on the BBQ, this Oak Wood Paper infuses, your meat, fish, seafood, vegetables and fruit with incredible moistness and a subtle oak, smoky flavour that is great for red meats - Size 195mm x 195mm x 0.6mm
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Cedar Wood Papers - 10-Pack
In your oven or on the BBQ, this Cedar Wood Paper infuses, , your fish and seafood with incredible moistness and a sweet, smoky flavour imparting a subtle, sweet spicy flavour that is best for fish, seafood, fruit and vegetables - Size 195mm x 195mm x 0.6mm.
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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 cocktail stick or 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! |
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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