How To Cook Sunday Lunch (Roast Loin Of Pork With Roast Vegetables And Cauliflower Cheese) In The Alfa Wood Fired Oven.

Alfa Pizza Oven, not only for pizza, try the Sunday lunch and trimmings

Top BBQ chef Richard Holden and Ian Hodgett from The Barbecue Shop are back again showing the versatility of your Alfa Pizza Oven, that it’s not just for pizza. This video shows you how to cook a full Sunday Roast Dinner in the Alfa Pizza Oven. We are going to cook a locally sourced, rare breed, outdoor bred loin of pork still on the bone; from Higginson’s award winning butchers, Grange over Sands. We are serving it with an assortment of braised vegetables, roasted new potatoes, cauliflower cheese and broccoli (broccoli not from the Alfa, but 3 out of 4 isn't bad).

 We used:

• pork loin roasting joint, on the bone
• carrots, parsnips, apples and onions; cut unto large chunks
• small bottle cider
• cauliflower; cut into florets and cooked al dente
• bechemel sauce
• broccoli; cut into florets and steamed until tender
• baby new potatoes
• rapeseed or olive oil
• 5 crushed garlic cloves
• few sprigs rosemary
• sea salt and ground black pepper

The first thing is to make sure the Alfa is well heated, we left ours for about 2 hours to make sure the insulated canopy is evenly heated. Using kiln dried hard wood for a nice hot clean burn we brought the temperature up to about 200C. Place chopped parsnips, apples, carrots and onions into a tray and cover with a bottle of cider, place the cooking rack over the top of the vegetables. Keep an eye on the vegetables and add more cider as necessary if it evaporates. Season the pork loin by rubbing in ground black pepper and sea salt. Place the pork onto a cooking rack over the vegetables and push to the back of the oven. After about 45 minutes when the crackling has gone nice and brown and crispy place a piece of tinfoil over it to prevent it burning.

Coat the new potatoes in rapeseed oil and add sea salt and ground black pepper, some crushed garlic cloves and sprigs of rosemary. Place these into a roasting tray and put into the Alfa at the same time as the pork and vegetables. These will need about 1.75 – 2 hours. Make cauliflower cheese as normal and add to the Alfa about 30 minutes before the pork is ready.

Our pork is from a reliable source so can be served slightly pink; this is 65C, we test this by using a digital temperature probe. Take the pork out and let rest for 30 minutes to allow any juices to settle back into the meat. We have also served it with some broccoli we cooked in boiling water on the side burner of the gas BBQ.