Sunday Lunch – who needs it? (Well, the roast beef and Yorkshire pudding variety).
Yesterday Sue did a fabulous pork joint, slow roast with orange and cumin from Moro Easy. Today I took advantage of the considerable remains to do a deep pan pizza of Peter Reinhart, Philly-style Roast Pork with Broccoli (except I substituted spinach).
Pizza dough studded with little cubes of Carrie‘s Olwyn Fawr, layer of roast pork chunks, layer of cooked finely sliced red pepper, onion and garlic. Just before serving, layer of wilted spinach topped with chopped tomatoes given a brief blast in the oven. Finally, a little of the orange and cumin flavoured juices from the pork drizzled over the top.
Has to be the best deep pan pizza I ever made …
Best instant bruschetta ever. Saturday, while Sue’s pork was gently roasting and we were hanging around for a delivery and getting ever so slightly peckish I invented an (almost) instant bruschetta. Bread toasted in the griddle pan rubbed with garlic and sprinkled with olive oil, a healthy layer of Carrie‘s Brefu Wen (a lactic curd cheese – I’m sure I didn’t need to tell you that), a layer of confit onions that was hanging about in the fridge looking for a purpose in life, and a squirt of pizza tomato sauce ditto.
On the plate within 10 minutes of conception …
The PArtisan Baker 