Cheese Scones On Beef Stew

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Baking, Simply	1	Servings

INGREDIENTS

450	g	Stewing beef, cubed 1lb
3	T	Plain flour
2	T	Olive oil
1		Onion, chopped
2		Cloves garlic, chopped
1		Knob of fresh root ginger
200	g	Button mushrooms, 7oz
1/2		Bottle red wine
1	ds	Worcester sauce
1	ds	Tabasco sauce
1		Jalapenos pepper, chopped
280		Beef stock, 1/2 pint
		Few leaves fresh coriander
		Salt and pepper
75	g	Wholewheat flour, 3oz
75	g	Self raising flour, 3oz
25	g	Butter, room temperature
		1oz
1	t	Baking powder
2	T	Milk, 2 to 3
40	g	Finely grated strong cheddar
		cheese 1 1/2oz
40	g	Finely grated stilton
		cheese 1 1/2oz
1		Egg
1/2	t	Salt
1/4	t	Mustard powder
2		Good pinches cayenne pepper
		A little extra milk
		minutes.

INSTRUCTIONS

Pre-heat the oven to 180Ã¸C/350Ã¸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  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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2198 Calories From Fat: 1334 Total Fat: 151.6g Cholesterol: 541.6mg Sodium: 7983.5mg Potassium: 813.6mg Carbohydrates: 65.1g Fiber: 4.4g Sugar: 11.1g Protein: 143.9g