Wood fired inspiration for your Sunday roast
Cooked meat prepared on the fire – is that a stretch in this day and age?
With Alfresco Chef ovens, you don’t have to get back in touch with the primal roots of our hunting forefathers by going out to the woods to catch dinner. You can simply experience the joys and flavours of wood fired food in the great outdoors.
The traditional Sunday roast is an excellent case in point. From a tasty side of beef to a succulent pork joint, you will get delicious results from cooking your meat in one of our wood fired ovens. Add in those all-important side dishes like stuffing balls and wood fired pigs in blankets and you have a ready-made feast.
And you can roast your veggies too. We have lots of tasty ideas for you to try here, like wood fired carrots with fresh rosemary and butter, or new ways to cook your sprouts at Christmas!
Wood Fired Roast Potatoes
- Parboil your potatos and allow to cool.
- Whilst cooling, fire up your wood fired oven to a temperature of around 200-220°c
- Keep the oven door closed to maintain the temperature, adding small pieces of wood if the temperature drops.
- Add oil or fat to the cast iron pan and preheat in your wood fired oven.
- Once the oil/fat is beginning to smoke, carefully add the potatoes to the pan and season to your liking.
- Stir to evenly to coat the potatoes with oil. Place into your wood fired oven and close the door.
- Cook for 30 minutes stirring occasionally.
- If the desired colour is reached before potatoes are cooked, loosely attach a foil hood to the pan to prevent the potatoes from burning during the rest of the cook.