FLATBREAD | 5 portions
250g x strong bread flour, plus extra for dusting
½ tsp x salt
4 tbsp x olive oil
100ml x warm water
- Mix the flour and salt in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
- Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
- Divide the dough into five equal balls. Roll them out . Heat griddle pan and cook the flat breads for two minutes on each side.
- Serve immediately.
PULLED PORK & HONEYED MUSTARD FLATBREAD | Pulled pork: yield is 800g | 12 portions
1.2kg x Pork belly
2 x 440ml x Hunters dry cider
8g Mustard seeds
15 g x Thyme
5 g x Peppercorns
2g x Star aniseed
3 g x Fennel seeds
1kg x Fine Salt
500g x Onions
500g x Carrots
200g x Celery
- Place Pork belly on a cutting board and score the skin with a sharp knife but do not cut to deep.
- Cover the skin with the salt.
- Preheat the oven to 220 C
- Peel and slice the onions, carrots and celery roughly , rinse and place in an ovenproof dish.
- Place spices in the dish with the mirepoix of vegetables.
- Place the pork belly ontop of the vegetables and add the cider on the side not coming close to the salt.
- Top up the Ovenproof dish with water just under the fat line.
- Place in the preheated oven and roast for 30 min to allow the skin to pop, reduce the heat to 140 c and braise for 4 hours ensuring the liquid level stays high if not just top up with water.
- Remove Pork belly from oven and preheat the oven to 220 c again.
- Peel the salt crust from the fat but be careful that you don’t pull off the fat for crackling.
- Place the pork belly back into the preheated oven for 30 min to allow the crackling to puff.
- Remove from the oven, cool and pull into strands.
400g x Dijon
100g x Honey
Combine ingredients and whisk
SUNDRIED TOMATO & WILTED SPINACH FLATBREAD | 12 portions
720g x Sundried tomato
1.2kg x Baby Spinach
300g x Basil pesto
250ml x Olive oil
- Cover Tomatoes in warm water to rehydrate, remove from the water and allow to dry
- Bring a pot of water to a boil and blanch the spinach for 10 seconds and place in ice water to stop the cooking process, remove and press excess water out.
- Brush flatbread with olive oil and toast for 2- 3 min, remove and brush with basil pesto and assemble before cutting into slices and serving