| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
Tuscan |
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
|
Onion; (peeled and roughly |
|
|
; chopped) |
| 3 |
|
Cloves Garlic; (peeled and roughly |
|
|
; chopped) |
| 4 |
|
Rashers Bacon |
| 4 |
|
Sprigs Thyme |
| 1 |
|
Bay Leaf |
| 2 |
|
400 g cans or 400g dried; (soaked and cooked) |
|
|
; Cannelloni Beans |
| 1 |
l |
Fresh Chicken Stock |
| 1 |
|
Lemon; (juice) |
|
|
Salt & Freshly Ground Black Pepper |
| 175 |
g |
Self Raising Flour |
| 100 |
g |
Cornmeal / Polenta |
| 1 |
tb |
Baking Powder |
| 1 |
pn |
Salt |
| 50 |
g |
Butter |
| 125 |
ml |
Buttermilk; (add extra if |
|
|
; needed)) |
| 13 |
lg |
Eggs; (beaten) |
| 2 |
tb |
Freshly Chopped Thyme |
| 1 |
|
Egg Yolk; (beaten) |
| 25 |
g |
Parmesan Cheese |
|
|
Black Peppercorns |
|
|
Parmesan Shavings |
| 1 |
|
Sprigs Thyme |
INSTRUCTIONS
THYME & CORN SCONES
1. Heat the oil in a thick based saucepan. Add the bacon and fry for four
minutes or until crispy, then add the onion, garlic, thyme and bay leaf.
Saut. for at least 20 minutes or until the liquid has evaporated and the
onion has caramelised.
2. Add the cannelloni beans and chicken stock and bring to the boil. Reduce
the heat and simmer for 15 minutes.
3. Meanwhile make the scones. Preheat the oven to 230ºc / 450ºf / Gas Mark
7. Place the flour, cornmeal, baking powder and salt in the large bowl of
an electric mixer. Add the butter and beat until it resembles coarse bread
crumbs (or use your fingertips and rub in the butter until it resembles
coarse breadcrumbs).
4. Whisk the butter milk, eggs and thyme in a bowl to blend. Season well,
then add to the flour mixture to form a smooth dough. Transfer to well
floured work surface and roll out to 12mm / 1/2 inch thick. Using a 2 1/2
cm / 1 inch biscuit cutter cut out the scones. Transfer to greased baking
sheets and brush with the egg yolk. Sprinkle the parmesan cheese over the
top and cook for about 10 to 12 minutes or until golden brown.
5. Discard the thyme and bay leaf from the soup, using a liquidiser or hand
blender, puree the soup, in batches, until smooth, return to the saucepan
and heat through. Stir in the lemon juice and season with salt and freshly
ground black pepper.
6. Garnish the soup with cracked black peppercorns, shavings of parmesan
and sprigs of thyme. Serve with the hot thyme and corn scones.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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