Cheese Scones on Beef Stew

Cheese Scones on Beef Stew Ingredients

450 g Stewing beef; cubed (1lb)	1/2 Bottle red wine
3 tb Plain flour	1 ds Worcester sauce
2 tb Olive oil	1 ds Tabasco sauce
1 Onion; chopped	1 Jalapenos pepper; chopped
2 Cloves garlic; chopped	280 ml Beef stock; (1/2 pint)
1 sm Knob of fresh root ginger	Few leaves fresh coriander
200 g Button mushrooms; (7oz)	Salt and pepper

Instructions for Cheese Scones on Beef Stew

MMMMM-------------------FOR THE CHEESE SCONES------------------------ 75 g Wholewheat flour; (3oz) 75 g Self raising flour; (3oz) 25 g Butter; room temperature ; (1oz) 1 ts Baking powder 2 tb Milk; (2 to 3) 40 g Finely grated strong cheddar -cheese; (1 1/2oz) 40 g Finely grated stilton -cheese; (1 1/2oz) 1 lg Egg 1/2 ts Salt 1/4 ts Mustard powder 2 Good pinches cayenne pepper A little extra milk 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 olive oil and fry the beef until well sealed and coloured. Add the chopped onions, garlic, ginger and button mushrooms. Pour in the red wine, worcester sauce, tabasco and reduce by half. Pour in the beef stock, add the chilli and simmer gently until the meat is tender, about 20 minutes. Meanwhile, to make the scones first sift the flours into a mixing bowl, add the bran remaining in the sieve, the mustard powder, salt and one pinch of cayenne pepper. Mix them together well, then rub in the butter (using your fingertips) until the mixture is all crumbly. Now mix 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 milk. Add this to the mixing bowl to make a soft dough, what you are after is a smooth dough that will leave the bowl clean, so add just a few drops of 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 minutes, add the coriander and transfer to an oven proof dish. Brush the tops of the scones with 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 minutes. Converted by MC_Buster. Per serving: 642 Calories (kcal); 54g Total Fat; (75% calories from fat); 13g Protein; 26g Carbohydrate; 246mg Cholesterol; 4368mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: CheeseCuisine: Uncategorized

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