After a day of walking, I thought I would make a nice hearty cobbler for dinner. But, first thing’s first, I have to show you what I bought from the supermarket. We are lucky enough to have a new Morrisons nearby which has a funky-food department. Now I’m sure it has a technical name, but that will have to do for now. I like to drag Ben along occasionally of a weekend to try-something new. So, what did I go for today? I’d been considering trying the white asparagus for some time, but hadn’t actually gone for it. This week it was the winner! I also bought a bunch of the ‘herb of the month’ – Chervil. I have no idea what I am going to do with them, but it’s a bank holiday weekend so I have time spare to do some research.
Now for that cobbler… It wasn’t as easy as I thought coming up with a savoury scone recipe – most recipes have sugar in there somewhere. I also had to have the ingredients at home because it was 6.30 on a Sunday evening.
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 1/2 red onion, chopped
- 125g extra lean mince
- gravy granules, to taste
- salt and pepper, to taste
Savoury scone topping
- 175g plain flour – I used half wholemeal spelt flour, half plain white flour
- 1tsp baking powder
- 100g butter, cold
- 10ml apple cider vinegar
- 2tsp dried herbs of choice – I used thyme and parsley
- semi-skimmed milk, as required
- half an egg (I know, but see below for what I did with the leftovers) for glazing (optional)
First sweated down the red onion, carrot and celery. To reduce the fat in this recipe (it is extra lean steak mince though) I just used my non-stick pan and nothing more – result!
Add the mince and continue to cook until brown.
Add freshly boiled water and gravy granules of your choice, to create a gravy. Make this to taste. It will thicken in the oven, so make it a bit looser than you would serve it. You could add wine (a nice bit of red here would be nice) or ale etc in place of the water if you fancy it. Season to taste.
Chuck the flour, baking powder, herbs and butter into a food processor and pulse until lightly combined. You don’t want to process it too much or the scones will be tough. Make sure you do pick up the baking powder – I once got confused and added bicarbonate of soda by mistake. The scones looked beautiful, but they tasted soooo bad! The birds wouldn’t even eat them!
Add the vinegar and enough milk to make a soft dough. Again, handle this as lightly as possible, get in there with your hands and press it together. Sour milk is great for making scones, but as our milk was fresh I used some apple cider vinegar instead. Apple cider vinegar is really good for you, it doesn’t distort the flavour of the scones though. Gently roll it out, and use a cutter to make scones. My dough was enough for 5 large scones, I would have made them smaller, but I couldn’t find a small enough cutter. Don’t twist the cutter, or it will prevent the scones from rising properly.
Drop a couple of scones on top of the beef mixture in a casserole dish. Brush the scones with the egg (if using) and pop in the oven at 180C for 30-45 minutes. The mince will be cooked by now, so you just need to cook the scones. You will know when they are done when the scones are risen and brown.
With the remaining egg from the egg wash I threw together some pancakes with Ben’s Ben and Jerry’s ice cream and chocolate sauce. I didn’t keep a record of the recipe, but it might come up again 🙂
Do you like to try new ingredients? Any ideas what I can do with my white asparagus and chervil?