25 Feb Schiacciata bread with roasted pork and apricots served with a pear tart tatin
Posted at 10:38h
in Fruit, Kaapse Kombuis Kuiers op Radio KC, Mains, Nibbles / Amuse-bouche, Pork, Recipes, Red Wine, Side dishes & Salads, Starters, White Wine




Ingredients
Schiacciata bread
- 1 kg SASKO white bread flour
- 10 grams yeast (1 sachet)
- 30 ml salt
- 30 ml sugar
- 650 ml lukewarm water
- 250 grams Seedless red grapes
- A few rosemary sprigs
- Some Maldon salt and Willow Creek blood orange flavoured olive oil for serving
Roasted pork and apricots
- 1,5 kg pork fillet or kassler chops - you can also use pork espetadas
- Willow Creek blood orange flavoured olive oil
- 30 ml Hinds steak and chop spice
- 30 ml Hinds Paprika
- Salt and pepper to taste
- 2 tins Rhodes Quality apricot halves
- 1 cup cream
Pear tart tatin
- 2 tins Rhodes Quality pear halves, drained
- 1 cup sugar
- 1/2 cup water
- 1/2 cup Butter
- 10 ml lemon juice
- 5 ml salt
- 1 packet Magpie Puff pastry,
Instructions
Schiacciata bread
- Mix the flour, yeast, salt and sugar together in a standmixer with a dough hook.
- Slowly add the water and mix until combined.
- Increase the speed and knead the dough until smooth and elastic.
- Leave to rise in an oiled bowl until double in size.
- Divide the dough into 12 and roll into balls.
- Stuff each dough ball with a few grapes and place the balls in a large prepared pot.
- Put more grapes inbetween the balls and on top of the dough.
- Stud the dough with the rosemary and let the dough rise until double in size.
- Bake in a 180 degree oven for 30-45 minutes or until golden brown and cooked.
- Serve with some maldon salt and olive oil.
Roasted pork and apricots
- Mix the pork with the steak and chop spice, paprika and a little olive oil.
- Season to taste and place on an oven tray.
- Roast for 15 minutes on 200 degrees Celsius or until browned.
- Add the apricots with the syrup and roast for another 15 minutes or until the sauce begins to caramelise.
- Add the cream and roast until the sauce has thickened.
Pear tart tatin
- Place the sugar, water, lemon juice and salt in a saucepan and bring to a slow boil.
- Cook until the sugar starts to turn into a caramel colour.
- Add the butter and stir with a wooden spoon until combined.
- Pour the caramel sauce in a prepared round oven dish. Cool down.
- Arrange the pear halves on top of the caramel.
- Roll out the puff pastry and cut out according to the size of the oven dish.
- Cut a few slits into the pastry and bake for 15-20 minutes on 200 degrees Celsius or until bubbling and golden brown.