Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Bacon And Beef Cobbler
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 grossonion sliced
2 mittelCarrots sliced
Sticks celery sliced
75 GrammSt Ivel Utterly Butterly; (3oz)
30 MilliliterSeasoned flour; (2tbsp)
675 GrammLean diced beef; (1lb)
Rindless rashers of back bacon; diced
4 kleinTomatoes; wiped and sliced
600 MilliliterBeef stock; (1pt)
15 MilliliterTomato Pure; (1tbsp)
For The Herby Scone Topping
22 GrammSelf raising flour; (8oz)
 A pinch of salt
5 MilliliterBaking powder; (1tsp)
50 GrammSt Ivel Utterly Butterly; (2oz)
25 GrammMature Cheddar cheese; grated (1oz)
15 MilliliterFreshly chopped; mixed herbs (1tbsp)
150 MilliliterMilk; (1pt)
 Fresh parsley to garnish
die Zubereitung:

Preheat oven to 180 °C / 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 230 °C / 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.


Anmerkungen zum Rezept:
keine