| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; sliced |
| 2 |
md |
Carrots; sliced |
| 2 |
|
Sticks celery; sliced |
| 75 |
g |
St Ivel Utterly Butterly; (3oz) |
| 30 |
ml |
Seasoned flour; (2tbsp) |
| 675 |
g |
Lean diced beef; (1lb) |
| 4 |
|
Rindless rashers of back bacon; diced |
| 4 |
sm |
Tomatoes; wiped and sliced |
| 600 |
ml |
Beef stock; (1pt) |
| 15 |
ml |
Tomato Pure; (1tbsp) |
| 22 |
g |
Self raising flour; (8oz) |
|
|
A pinch of salt |
| 5 |
ml |
Baking powder; (1tsp) |
| 50 |
g |
St Ivel Utterly Butterly; (2oz) |
| 25 |
g |
Mature Cheddar cheese; grated (1oz) |
| 15 |
ml |
Freshly chopped; mixed herbs (1tbsp) |
| 150 |
ml |
Milk; (1pt) |
|
|
Fresh parsley to garnish |
INSTRUCTIONS
FOR THE HERBY SCONE TOPPING
Preheat oven to 180C / 350F / Gas4
Saute the onion, carrots and celery in St Ivel Utterly Butterly for
3-5 mins until soft. Remove and set aside.
Place seasoned flour in a bowl and toss beef until coated. Add to the
pan and saute for 8-10 mins until browned.
Stir in the bacon and saute for a further 1 min. Add the beef stock
and tomato puree and bring to the boil. Return the cooked vegetables
to the pan.
Transfer the stew to an ovenproof casserole dish and cook in
preheated oven for 1-2 hrs. Then increase the temp to 230C / 450F /
Gas 8.
For the topping, sift the flour, salt and baking powder into a bowl,
rub in the St Ivel Utterly Butterly until it resembles fine
breadcrumbs.
Stir in the cheese, herbs and enough milk to bind to a dough. Knead,
then roll out to 1.5cm (0.75inch) thick and cut out 10 x 5cm (2in)
scones.
Arrange scones around the edge of the dish overlapping slightly then
brush with milk.
Cook in the oven for a further 8-10 mins until golden. Garnish with
parsley and serve.
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