Chilli Cobbler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 500 | g | Extra-lean minced beef |
| 1lb | ||
| 1 | Onion, chopped | |
| 1 | t | Chilli powder, 1 to 2 |
| 1 | t | Cumin |
| 1 | 397 gram can tomatoes | |
| 14oz | ||
| 1 | 208 gram can kidney beans | |
| drained 7oz | ||
| 150 | Beef stock, 1/4 pint | |
| Salt and pepper | ||
| 125 | g | Self-raising wholemeal |
| flour 4oz | ||
| 1 | t | Baking powder |
| 1 | t | Dried mixed herbs |
| 25 | g | Half-fat spread, 1oz |
| 150 | Skimmed milk, about 1/4 | |
| pint |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 820
Calories From Fat: 242
Total Fat: 26.5g
Cholesterol: 90.7mg
Sodium: 981.9mg
Potassium: 1305.1mg
Carbohydrates: 101.1g
Fiber: 14.8g
Sugar: 7.6g
Protein: 43.6g