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 spatchcock chicken

There is nothing better than a wood fired chicken!

At the Alfresco Chef, we love to cook our chicken spatchcock to get more of the wood fired flavour all over the skin.

Time:  Approx 45 - 60 minutes - depending on the size of your chicken (Internal temperature - 75°C in the middle of the breast)

Method
  1. Fire up your oven to its optimum temperature.
  2. Once achieved, allow the wood to burn to embers and the temperature to drop to around 180°C to 200°C.
  3. 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.
  4. Keep the door slightly ajar to maintain the temperature inside the oven as the wood burns down.
  5. Whilst the oven is heating, use good scissors to cut along each side of the chickens back bone to remove.
  6. Turn your chicken breast side up and press down on the breastbone to flatten.
  7. Rub olive oil into the chicken and season with salt and pepper and your desired herbs.
  8. Transfer the chicken to a heat proof baking tray (skin side up). Place into your oven and close the door.
  9.   Rotate the chicken every now and then to allow even colouring on the skin.
  10. Once ready, remove from your wood fired oven and allow to rest before carving and serving.

Why not serve with a fresh salad and wood-fired potato wedges 

TIPS:

  • 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.
  • If you have reached the desired colouring on the skin before the chicken is cooked, place a foil hood loosely around the edge of the tray that is closest to the fire. This will act as a heat deflector and prevent the skin from burning.

Wood fired potato wedges

Roasted, Wedged or Jackets – You can do them all in your wood fired oven!

These wood-fired wedges are one of our firm favourites at the Alfresco Chef! They are the perfect accompaniment at a pizza party or as a side to steak or chicken!

Time: Around 30 minutes

Method
  1. Fire up your oven to its optimum temperature.
  2. Once achieved, allow the wood to burn to embers and the temperature to drop to around 200°C to 220°C
  3. 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.
  4. Keep the door slightly ajar to maintain the temperature inside the oven as the wood burns down.
  5. Whilst the oven is heating, slice your potatoes into chunky wedges.
  6. Add to a pan of boiling water and par boil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
  7. Transfer to a roasting tray and evenly coat with olive oil and season to your liking.
  8. Place into your oven and close the door.
  9. Regularly turn the potatoes to achieve an even colour
  10. Once ready, remove from your wood fired oven.

Serve and enjoy!

TIPS:

  • 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.
  • If you have reached the desired colour before the potatoes are cooked, loosely attach a foil hood around the edge of the tray that is closest to the fire.  This will act as a heat deflector and prevent the skin from burning.

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

METHOD

  1. Fire up your oven.
  2. Whilst your oven is getting up to temperature preheat oil in a cast iron pan inside the oven.
  3. Once the oven reaches 350°C remove the cast iron pan and carefully add your Padron peppers.
  4. Place back into the oven and cook until the peppers start to soften and the skin starts to colours and blisters slightly
  5. Remove from oven and sprinkle with rock salt.
  6. Remove carefully from the cast iron pan.

Serve and enjoy!

Ember wood fired steak 

Choose your favourite cut of steak, season to your liking, and cook in the Alfresco Chef Ember to add delicious wood fired flavour!

Time: This depends on the cut of steak 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
Method
  1. Take the steak out of the fridge half an hour before cooking.
  2. Rub your desired seasoning into the meat.
  3. Preheat your wood fired oven to around 350°
  4. When your oven has reached temperature, pre heat oil  in a cast iron pan.
  5. Once the oil is smoking hot, remove the cast iron pan and add your cut of steak.
  6. Put back into the oven and close the door. If necessary, top up with small pieces of wood or use a handful of pellets to maintain temperature.
  7. Check every 2 minutes, turn and place back into the oven and close the door.
  8. Once your steak is cooked to your liking, remove from the Ember and Cast-iron pan, leaving to rest on a plate for a few minutes.

Serve, Slice and Enjoy!

  TIP: To add extra beefiness, why not use beef dripping, instead of oil! 

'Dirty' wood fired steak 

Choose your favourite cut of steak (our favourite is Rib-Eye!), season to your liking, and cook over glowing embers in your Alfresco Chef oven to add delicious wood fired flavour!

Your steak can be cooked directly on top of the embers or you can use a cast iron pan or grill rack.

Time: This depends on the cut of steak 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
Method
  1. Take your steak out of the fridge half an hour before cooking.
  2. Rub with your desired seasoning and oil.
  3. Build the fire in the middle of the oven and allow the wood to start burning down to glowing red embers. You will need to burn enough wood, to make a thick layer of embers.
  4. Once the wood starts to burn down, using a rake carefully break the embers into blocks in the middle of the oven – Making sure the ash is underneath the glowing embers.
  5. Once ready, place the cast iron pan, rack on top of the glowing embers and add your seasoned cut of steak. Alternatively, add the steak directly onto the Embers to get that authentic wood fired char.
  6. Keep the door off the oven and turn ever couple of minutes.
  7. Once your steak is cooked to your liking, remove from the oven, and leave to rest on a plate before serving.

Serve, Slice and Enjoy!

TIP: If you are using a cast iron grate or pan, pop this in the oven to preheat up whilst you wait for the wood to burn down.

Baked spuds

Wood Fired Roast Potatoes

  1. Parboil your potatos and allow to cool.
  2. Whilst cooling, fire up your wood fired oven to a temperature of around 200-220°c
  3. Keep the oven door closed to maintain the temperature, adding small pieces of wood if the temperature drops.
  4. Add oil or fat to the cast iron pan and preheat in your wood fired oven.
  5. Once the oil/fat is beginning to smoke, carefully add the potatoes to the pan and season to your liking.
  6. Stir to evenly to coat the potatoes with oil. Place into your wood fired oven and close the door.
  7. Cook for 30 minutes stirring occasionally.
  8. 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.
Serve and enjoy!

Roasted glazed salmon fillets

For the glaze, you’ll need a mixture of soy sauce, honey and chilli flakes!

 

Time: approx. 20 minutes (Internal temperature - 63°C)

 

METHOD

  1. Pre heat your wood fired oven to around 200°C
  2. Whilst the oven is reaching temperature, heat up the oil in a cast iron pan.
  3. Once to temperature and the oil is hot, remove the cast iron pan and place salmon in skin side up.
  4. Put back into the oven and close the door. If required, top up with small pieces of wood.
  5. After 15 minutes, remove from the oven and add glaze.
  6. Place back into the oven for the last 5 minutes.

JACKS TIPS

To ensure the salmon is cooked thoroughly, I recommend using a Internal Temperature Probe! If desired, loosely attach a foil hood to the pan to prevent the salmon from burning.

Roasted skin on chicken

You can use breast, wings or thigh meat! 

 

Time: approx. 20 -25 minutes (Internal temperature - 75°C)

 

METHOD

  1. Pre heat your wood fired oven to around 200°C
  2. Pre heat oil in a cast iron pan in the oven.
  3. Once to temperature and the oil is hot, remove the cast iron pan and place chicken skin side down to render down the fat in the skin.
  4. After 10 minutes, remove and turn the chicken.
  5. Put back into the oven and close the door until fully cooked. If required, top up with small pieces of wood.
  6. Once cooked (internal temperature 75°C) remove pan and rest the chicken before serving.

JACKS TIPS

To ensure the chicken is cooked thoroughly, I recommend using a Internal Temperature Probe! If desired, loosely attach a foil hood to the pan to prevent the chicken from burning.