{"id":2909,"date":"2011-10-24T13:23:57","date_gmt":"2011-10-24T13:23:57","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2909"},"modified":"2011-10-24T13:23:57","modified_gmt":"2011-10-24T13:23:57","slug":"recipe-a-smoky-beery-wrap","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/10\/24\/recipe-a-smoky-beery-wrap\/","title":{"rendered":"Recipe | A smoky, beery wrap"},"content":{"rendered":"
<\/a>Some time ago the lovely and super-talented Melissa Cole, author of Let Me Tell You About Beer<\/a>,\u00a0very sweetly provided a load of beer for my own book<\/a> launch. Among the haul was a magnificent smoked porter by Okell’s, which seemed ripe for cooking with. I promised her a recipe using the beer, but being the feckless swine I am have only just got round to writing one. Here it is. It’s a good way of using up odds and ends in the fridge, though I think it’s worth amassing the ingredients specially if needs be.<\/p>\n Serves 2 For the bread For the filling Smoked porter<\/p>\n ***<\/p>\n – Make the bread dough by making a well in the flour and adding the salt, yoghurt and olive oil. Make a claw with your hand and mix the yoghurt and oil into the flour, slowly pouring in the water as you do until the mixture comes together. Knead for 5 minutes until smooth and elastic, cover with a tea towel and rest for half an hour.<\/p>\n – Meanwhile, heat a little oil in a saute pan and fry the chunks of pork belly for a few minutes until browned, then throw in a good slug of smoked porter. Simmer for a few minutes, season with salt and pepper, cover, and cook with the onions over a low-ish heat for 15 minutes or so.<\/p>\n – Brush a little oil on the base of a frying pan and put over a high heat. Flour a work surface, divide the dough in two and roll out as thinly as possible. One at a time, cook for 60-90 seconds on each side – you want a good char without the bread getting too crisp. Now chuck both breads into the pan along with a little spritz of smoked porter. Cover with a lid for a further 30 seconds, then take off the heat.<\/p>\n – To serve, spread the breads with yoghurt and top with your fillings. Season with salt and pepper, wrap, and gorge.<\/p>\n","protected":false},"excerpt":{"rendered":" Some time ago the lovely and super-talented Melissa Cole, author of Let Me Tell You About Beer,\u00a0very sweetly provided a load of beer for my own book launch. Among the haul was a magnificent smoked porter by Okell’s, which seemed ripe for cooking with. I promised her a recipe using the beer, but being the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[463,485,621,1045,1046],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-KV","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2909"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2909"}],"version-history":[{"count":1,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2909\/revisions"}],"predecessor-version":[{"id":2911,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2909\/revisions\/2911"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span><\/em><\/p>\n
\n<\/em>200g plain flour
\n2 tbsp natural yoghurt
\n2 tbsp olive oil
\nPinch of salt
\n100ml warm water<\/p>\n
\n<\/em>A few chunks of roast pork belly
\nYoghurt
\nShredded lettuce
\nGrated raw beetroot
\nJar of jalapenos
\nCoriander
\nSliced red onion
\nSalt and pepper
\nOlive oil<\/p>\n