I love this recipe because not only is it extremely tasty, it's also extremely versatile! You can use whatever vegetables you happen to have in store at the time, as long as you use a good proportion of root vegetables. If you want to make a meaty version, you can add cooked chicken to the roasted vegetables before pouring in the liquid and adding the cobbler top. You really can let your imagination run amok with this recipe.
- 2 leeks, thinly sliced
- 1 small bunch broccoli cut into pieces
- About 2 cups of other vegetables. You can use sliced mushrooms, fresh peas, courgettes (zucchini), cubed butternut squash, cubed potato, parsnips cut into 1/2" pieces, chopped fresh spinach, broad beans (fava beans), green beans etc. Whatever's to hand!
- A good pinch of dried sage, or a few sprigs of fresh
- Olive oil
- 150ml vegetable stock
- 150ml double cream (heavy cream)
- 1 tablespoon French mustard
- Salt and black pepper
Preheat oven to hot 400ºF/ 200ºC/ UKGas mark 6. Put the vegetables and sage into a roasting tin, drizzle with the olive oil and season. Roast for 30 mins until browned. Mix the cream and stock with the mustard and pour over the vegetables.
To make the cobbler:
- 2oz butter
- 6oz flour (I use 2oz brown and 4oz white)
- 1 teaspoon baking powder
- 4oz grated Cheddar cheese
- 1 large egg, beaten
- A big pinch of cayenne or paprika
To make the cobbler, sift the flour and baking powder into a bowl, rub in the butter. Add the cheese, cayenne or paprika and the egg. Form into a soft dough (add a little milk or buttermilk if the dough is too stiff). Roll out to 2 to 3 cm/ about 1 inch thick and cut into rounds, or form into small balls and flatten them slightly. Arrange the scones on top of the vegetables and scatter with a bit of extra cheese. Bake for 20 mins until the scones are brown and risen.
Serves 4.
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