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Ингредиенты
- 450 gm Stewing beef, cubed (1lb)
- 3 Tbsp. Plain flour
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 2 x Cloves garlic, minced
- 1 sm Knob of fresh root ginger
- 200 gm Button mushrooms, (7oz)
- 1/2 bot red wine
- 1 dsh Worcester sauce
- 1 dsh Tabasco sauce
- 1 x Jalapenos pepper, minced
- 280 ml Beef stock, (1/2 pint) Few leaves fresh coriander Salt and pepper
- 75 gm Wholewheat flour, (3oz)
- 75 gm Self raising flour, (3oz)
- 25 gm Butter, room temperature (1oz)
- 1 tsp Baking pwdr
- 2 Tbsp. Lowfat milk, (2 to 3)
- 40 gm Finely grated strong cheddar cheese, (1 1/2oz)
- 40 gm Finely grated stilton cheese, (1 1/2oz)
- 1 lrg Egg
- 1/2 tsp Salt
- 1/4 tsp Mustard pwdr
- 2 x Good pinches cayenne pepper A little extra lowfat milk
Инструкции
- Pre-heat the oven to 180 C/350 F/gas mark 4
- To make the stew, dust the cubed beef with the flour, salt and pepper. Heat the extra virgin olive oil and fry the beef till well sealed and coloured. Add in the minced onions, garlic, ginger and button mushrooms. Pour in the red wine, worcester sauce, tabasco and reduce by half. Pour in the beef stock, add in the chilli and simmer gently till the meat is tender, about 20 min.
- Meanwhile, to make the scones first sift the flours into a mixing bowl, add in the bran remaining in the sieve, the mustard pwdr, salt and one healthy pinch of cayenne pepper. Mix them together well, then rub in the butter (using your fingertips) till the mix is all crumbly.
- Now fold in most of the grated cheese, leaving about 1 tbsp to one side.
- Next, in a small bowl, beat the egg together with 2 tbsp of lowfat milk. Add in this to the mixing bowl to make a soft dough, what you are after is a smooth dough which will leave the bowl clean, so add in just a few drops of lowfat milk if it is too dry. Now roll out the dough on a floured surface to a thickness of about 2cm (3/4 inch) and use a 6cm (2 1/4 inch)
- cutter to cut out the scones.
- When the stew has simmered for 20 min, add in the coriander and transfer to an oven proof dish. Brush the tops of the scones with lowfat milk, then sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne. Place on top of the stew and then cook in the oven for 25 min.
