| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Extra-lean minced beef; (1lb) |
| 1 |
lg |
Onion; chopped |
| 1 |
ts |
Chilli powder; (1 to 2) |
| 1 |
ts |
Cumin |
| 1 |
|
397 gram can tomatoes; (14oz) |
| 1 |
|
208 gram can kidney beans; drained (7oz) |
| 150 |
ml |
Beef stock; (1/4 pint) |
|
|
Salt and pepper |
| 125 |
g |
Self-raising wholemeal flour; (4oz) |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Dried mixed herbs |
| 25 |
g |
Half-fat spread; (1oz) |
| 150 |
ml |
Skimmed milk; about (1/4 pint) |
INSTRUCTIONS
GENERAL
FOR THE SCONE TOPPING
In a large saucepan, brown the mince without added fat for a few
minutes. Add the onion, chilli powder, cumin and seasoning and cook
for a further 3-4 minutes, stirring frequently. Stir in the tomatoes,
kidney beans and stock. Bring to the boil, cover and simmer for 15-20
minutes.
Preheat the oven to Gas Mark 6/200 C/400 F.
Sift together the flour and baking powder, retaining the bran. Stir
in the mixed herbs. Rub in the half-fat spread and add enough milk to
form a soft dough. Roll the scone mixture out on a lightly floured
surface to approximately 1cm (1/2 inch) thickness. Using a 5cm
(2-inch) cutter, make 12-16 scone rounds.
Place the chilli mixture in a large ovenproof dish. Place the scones
overlapping around the edge and brush with the remaining milk. Bake
for 10-15 minutes until golden brown. Serve with fresh vegetables in
season.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”