BACK POCKET RECIPES
PITTA BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
Provided by Sophie Godwin – Cookery writer
Categories Side dish, Snack, Starter
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.
- Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
- Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
- Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.
Nutrition Facts : Calories 246 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 1 milligram of sodium
PASTY RECIPES | BBC GOOD FOOD
From traditional Cornish to a stunning tear & share picnic centrepiece, we've got a pastry parcel for every taste and occasion!
Provided by Good Food team
Number Of Ingredients 1
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Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. —Pat Chambless, Crowder, Oklahoma
From tasteofhome.com
Reviews 4.4
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Category Dinner
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Cuisine https://schema.org/LowLactoseDiet
Calories 543 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 543 calories per serving
- Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it’ll be bursting with flavour. If you’ve never made homemade gravy before, give it a go – you can’t beat it!
- Preheat your oven to 200ºC/400ºF/gas 6. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.
- Make your stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape this mixture into a bowl, then add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, then get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
- Pack this stuffing into the pocket of the lamb, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper.
- Place your roughly chopped onion, carrot and celery in a roasting tray with any remaining unpeeled garlic cloves and lay your lamb on top. Roast for about an hour and a half. In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Trust me – it is well worth doing and makes it juicy and delicious! When cooked, transfer the lamb to a board or platter to rest while you make your gravy.
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