INGREDIENTS

INSTRUCTIONS

FOR THE BEEF STEW
FOR THE CHEESE SCONES
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.

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