Focaccia Rolls

Ingredients

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

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

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

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