Braised & barbecued pork shoulder with cider ketchup
This braised pork with cider ketchup is a great summer dish for big gatherings with family and friends. Finish on a BBQ for a fabulous smoky crust
Caramelised onion focaccia
- Preparation and cooking time
- Prep:
- Cook:
- plus rising
- More effort
- Serves 8 - 10
Skip to ingredients
- 250g '00' flour
- 250g strong white bread flour
- 7g sachet fast-action dried yeast
- 10g fine sea salt
- 3 tbsp good-quality olive oilplus extra for drizzling
- knob of butter
- 3 large red onionssliced
- 2 tbsp balsamic vinegar
Nutrition: Per serving (10)
- kcal250
- fat4g
- saturates1g
- carbs44g
- sugars5g
- fibre3g
- protein7g
- salt1g
Method
step 1
Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
step 2
Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
step 3
Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
step 4
Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.
