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 beef
Choose your favourite joint of beef, season to your liking, and cook in the Alfresco Chef oven to add delicious wood fired flavour!
Time: This depends on the size of the joint and your cooking preference.
If you are using a temperature probe, here are the internal temperature guidelines
- Rare - 50°C
- Medium rare - 55°C
- Medium -60°C
- Well done – 70°C
- Fire up your oven to its optimum temperature.
- Once achieved, allow the wood to burn to embers and the temperature to drop to around 200°C.
- For a more uniformed heat, spread the embers along the back of your oven using an ember rake or brass brush and close the damper.
- Whilst the oven is heating up, take the beef out of the fridge half an hour before cooking.
- Rub your desired seasoning and oil into the meat and place into a cast iron pan or roasting dish.
- When your oven has reached temperature, place your beef into the oven and close the door.
- Rotate the beef every 10 to 15 minutes to achieve an even colouring and cook, controlling the oven temperature with the damper where necessary.
- Once your joint has been cooked to perfection, rest for at least 20 minutes to allow the meat to relax before serving.
Serve, Slice and Enjoy!
Tip: If the oven cools throughout the cook, use small pieces of wood or kindling to restore the temperatures – opening the damper to allow the wood to burn fully before closing again.
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.
Padron Peppers - A perfect pre-dinner snack
Best served with an ice cold beer!
Quick, easy and can be done whilst heating up your oven ready for pizza!
Time: Approx 5 minutes
- Fire up your oven.
- Whilst your oven is getting up to temperature preheat oil in a cast iron pan inside the oven.
- Once the oven reaches 350°C remove the cast iron pan and carefully add your Padron peppers.
- Place back into the oven and cook until the peppers start to soften and the skin starts to colours and blisters slightly
- Remove from oven and sprinkle with rock salt.
- Remove carefully from the cast iron pan.
Serve and enjoy!