Schiacciata bread with roasted pork and apricots served with a pear tart tatin


Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
45 minutes 1 hour
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
45 minutes 1 hour
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
  1. Mix the flour, yeast, salt and sugar together in a standmixer with a dough hook.
  2. Slowly add the water and mix until combined.
  3. Increase the speed and knead the dough until smooth and elastic.
  4. Leave to rise in an oiled bowl until double in size.
  5. Divide the dough into 12 and roll into balls.
  6. Stuff each dough ball with a few grapes and place the balls in a large prepared pot.
  7. Put more grapes inbetween the balls and on top of the dough.
  8. Stud the dough with the rosemary and let the dough rise until double in size.
  9. Bake in a 180 degree oven for 30-45 minutes or until golden brown and cooked.
  10. Serve with some maldon salt and olive oil.
Roasted pork and apricots
  1. Mix the pork with the steak and chop spice, paprika and a little olive oil.
  2. Season to taste and place on an oven tray.
  3. Roast for 15 minutes on 200 degrees Celsius or until browned.
  4. Add the apricots with the syrup and roast for another 15 minutes or until the sauce begins to caramelise.
  5. Add the cream and roast until the sauce has thickened.
Pear tart tatin
  1. Place the sugar, water, lemon juice and salt in a saucepan and bring to a slow boil.
  2. Cook until the sugar starts to turn into a caramel colour.
  3. Add the butter and stir with a wooden spoon until combined.
  4. Pour the caramel sauce in a prepared round oven dish. Cool down.
  5. Arrange the pear halves on top of the caramel.
  6. Roll out the puff pastry and cut out according to the size of the oven dish.
  7. Cut a few slits into the pastry and bake for 15-20 minutes on 200 degrees Celsius or until bubbling and golden brown.