Having build my DIY Pizza Oven it was time to try it out. I figured that the first cook should be a roast as I can keep the ‘oven curing’ process ongoing – so something low and slow. But what to cook? Well let’s try something special. Organic Pork. Fresh Vegetables. Rick Smoked Tomato Sauce with Paprika.
I had a great piece of ham hock in the freezer, so threw it in a roasting tray with a few tasty additions to make a wholesome, one pot family meal which is nutritious and delicious….and don’t get me started on the pork crackling…..The Ham Hock Recipe is simple and all you see in the video is all there is!
The long slow roast of the Ham Hock in a Paprika Sauce is wonderful. By opening up the foil at the end gives the Ham Hock and the Paprika Sauce a wonderful Smoked Sauce edge. The Roast Potatoes too! Wood fired Roasting takes practice and my skills need to improve, but the oven was hot, cooked well and I am happy, as was the family when we ate it!
PLUS – and what a bonus – I learnt a little about the oven. YES my Wood Fired Oven heats quickly. YES the DIY Oven gets hotter than my bald head in the sun and YES it retains heat for hours after the fire has gone out – just what I wanted for baking and something you don’t get with vermiculite builds. oh and YES I could cuddle the oven at the end (it wasn’t too hot) despite being fired for FOUR hours. All in a great success !
I also measure the lingering temperature in my Homemade Outdoor Oven to see how well it does and the good news it it worked perfectly! Next will be breads and pizza – roll on the summer in my outdoor Kitchen!
Finally – lessons – I would elevate the cooking pot next time as the floor acts as a heat sink under the food, extending the cooking time. I’d also probably do the spuds sedately if I have room as I really like the sumptuous soft Roast Potatoes but my family prefers them crispy.
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