Roast Pork, Yorkshire puddings and Pitta bread
Today for total satisfaction I made both Pitta bread and Yorkshire pudding. In a preheated oven (220'C) I baked 4 pittas - strong flour, warm water and salt - until the steam inflated the core of the breads and produced the pockets that all really good pitta should have. Once they were out of the oven I then did some Yorkshire pudding. The best method for a successful YP is equal quantities of eggs, flour and milk (in this case 3 eggs ratio) and a very hot oven and a preheated tray with a high burning temperature oil in each section. These can be made well in advance and simply reheated again under a grill (watch they don't burn) I have also started to bake off the Pork joint. I scored the skin and rubbed salt into it, then I chopped some smallish onions into quarters and sat the joint on the onions. I put the seasoned meat (seasoned with sage, salt, pepper and a small amount of Jerk) into a preheated oven (120'C) for an hour to slowly cook the joint. I think the Pi...