Spinach, onion & Prosciutto Focaccia: Part 2

This was amazing, so I am definitely adding this to my cookbook.

I must warn you this is not a recipe from Ready Steady Cook, it's a bread to be made when you have a whole afternoon to potter around the house.

The next day remove the started bread from the fridge about 2 hours before you need to start.

Ingredients:
500g all purpose flour
360ml warm water
2tsp sea salt
75ml olive oil
200g baby spinach roughly chopped
100g spring onions roughly chopped
200g parma ham chopped
80g butter
1 sachet dried yeast (10g??)

Put flour in a bowl and add the water, yeast and the mix you left overnight. Then add salt and olive oil. In food processor mix for 1/2-1minute or until get a clear dough. (or work by hand).

Now add spinach, onions and parma ham. Mix into the dough and put in a lightly greased bowl, and cover with cling film (or put bowl in a plastic carrier bag). Wait until the dough has risen threefold.

Punch the dough back and give it another rise. (15mins??)

Sprinkle flour onto worktop and tip dough onto surface. Cut into 3 and and shape each into a ball. Place on a baking sheet and cover gently with cling film. When slightly puffed up (30 mins??), put balls back on to floured surface. Dip fingers repeatedly into melted butter and massage the butter into the ball. As you work the dough, flatten it out and dimple until it is flat 3/4inch disk with dimples.

Put back onto a greased baking tray. Let it recover and prove for 30 mins and put it into the oven at 200c and bake for about 20 minutes or until golden brown.

(once baked you can drizzle a bit more melted butter over the top).

These were great, we ate one with a salad and then took the remainder cold the next day for a picnic.

Focaccia with Spinach, Onion & Parma Ham (Part 1)

This is also a 2 part operation as with the Ciabatta (both found on the BBC website).

Tonight:

Mix 60g flour with 60ml of water (luke warm) and 15g of yeast.
Mix this all in so no lumps, then leave for a couple of hours then transfer to the fridge over night.

If there is no part 2 then everything went wrong.

Mike's Double Up Salad

Spectacular salad for those who like to eat raw meat:

This salad has a basic base of ingredients and then you have the option of fruiting it up or meating it up. Although this may seem very similar to a famous Jamie recipe, the subtle difference is the amount of wine I drink whilst making it.

Ingredients – Serves 4:

The Base Ingredients
Bag of Rocket from Tescos (enough to cover each plate you are serving it on).
Red Chili
Buffalo Mozzarella - One ball
Olive Oil
One Half Lemon

Option One
Tin of Peaches (in juice not syrup)
4 slices of Parma Ham

Option Two
Joint of Beef (the perfect size is one you can fit your two hands around if you are making a circle with your thumbs and forefingers)
Pepper (Black and Red if you can get it)


Preparation:

Lay the rocket out on the base of a large silver-serving tray. Deseed the chilies and cut into very thin slivers. Sprinkle over the rocket.

Rip the mozzarella up into small bits and sprinkle them over the rocket as well.

Option One

Drain the tin of peaches, drink the juice, and spread the peaches over the salad. Cut long strips of Parma ham and delicately place over the salad as well. Drizzle over the olive oil and squeeze half a lemon on top.

Option Two

Take the beef joint and roll it in a tray of black and red pepper. Get a frying pan (ideally a griddle) very very hot and pour a thin layer of olive oil in. Place the joint in the pan and leave till the side is well done. Then turn until all the sides are well done. Take the pan of the heat and leave to rest for 5-10 minutes.

Cut the very rare beef into very thin slices and place over the salad. Drizzle over the olive oil and squeeze half a lemon on top.