Ingredients
- 500g bread flour/strong flour
- 10g dried yeast
- 200ml olive oil
- 1 Tsp. sugar
- 2 pinches salt
- 1 large sprig rosemary, needles finely chopped
- 300ml warm water
Method
- 01. Take the warm water and add the sugar and yeast
- 02. Whisk together the yeast and sugar and leave to activate
- 03. Meanwhile place into either a mechanical mixing bowl or a large metal bowl
- 04. Whether you use a mixer or do this by hand the method is the same except the exertion
- 05. The yeast should have created a foam on top of the water by now, if so had the 150ml of the olive oil to this
- 06. Season the flour with the salt and mix in
- 07. Slowly combine the yeast base to the flour until it forms a wet dough
- 08. Knead for a few minutes and then cover with a cloth and leave to double in size in a warm area
- 09. Once the dough has doubled in size, remove from the bowl onto a floured surface
- 10. Knead for a few minutes and then divide the dough into eight
- 11. Knead the dough balls to form the baps and push them down with your fingers so that they are about 4.5cm in width
- 12. Place some grease proof on a tray large enough to hold all the buns and pour out the remaining oil onto the tray
- 13. Place the buns onto the tray and leave to double in size
- 14. Once doubled, place them into a pre heated oven 180c and cook until golden and hollow when tapped
- 15. Leave to cool on a rack
Ingredients
- 500g Ox cheeks
- 3 carrots peeled and chopped
- 1 large onion chopped
- 1 bulb garlic halved
- 4 Tbs. chopped tomatoes
- 50ml red wine vinegar
- 500ml beer or ale
- 2 Lts beef stock
- 4 sprigs thyme
- 4 bay leaves
Method
- 01. Trim a little of the Ox cheek fat off and cut into smaller pieces
- 02. Place a heavy based pan on a high heat and add some sunflower oil
- 03. When the pan has just started to smoke, place the meat into the pan and start to colour on both sides
- 04. Season with a little salt and pepper
- 05. Add the chopped carrots, garlic and onions to the pan and stir in. Cook out for about 5 minutes
- 06. Add the chopped tomatoes and cook out for a few minutes
- 07. Then deglaze the pan with the vinegar and reduce until sizzling
- 08. Add the beer to the pan and reduce by two thirds
- 09. Cover with the stock and add the herbs
- 10. Cook the meat until tender and starting to fall apart
- 11. Remove the carrots from the Ox cheeks. The onions and garlic will have cooked down in the braise so leave them in the pot
- 12. Shred the meat within the sauce, check the seasoning and you’re ready to add to your focaccia rolls
Ingredients
- 6 sweet potatoes washed, but not peeled
- 2 sprigs rosemary
- 100ml olive oil
- 2 tsp. smoked paprika
- Salt and pepper
Accompaniments
- Mixed baby leaves
- Beef tomatoes
- Dijon mustard
Method
- 01. Preheat the oven to 200°c
- 02. Cut the sweet potato into wedges and lay them out on a roasting tray
- 03. Season with salt and pepper, drizzle over the oil and cover with rosemary needles
- 04. Place into the oven and roast until just cooked
- 05. Careful not to overcook the wedges
Ingredients
- 100g capers
- 1 medium banana shallot
- 2 cloves garlic
- 1 Tbsp. dijon mustard
- 1 large bunch parsley
- 6 salted anchovy fillets (remove when used in vegetarian dishes)
- 1 juiced lemon
- ½ bunch mint
- 500ml olive oil
Method
- 01. Finely chop, parsley, mint, onion, capers, anchovies, garlic and place onto a bowl with the Dijon mustard and lemon juice
- 02. Bind with olive oil
- 03. Seasoning will need to be adjusted if salted anchovies are not used