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Lamb, Redcurrent, Carrot & Rosemary Cobbler Serves 6Lamb Ingredients 700g diced lamb for stewing 4 large carrots, peeled and cut into chunky 2cm rings 1 large onion 1 small leek cut into rings 1 bayleaf 1 dsp redcurrant jelly 2 cloves garlic finely diced (optional) 850ml good lamb or vegetable stock 3 tbsp olive oil Seasoned flour Salt and pepper Pinch dried rosemary/tsp fresh Method Put the oil into a sautée pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste. Cobbler / Scones Ingredients 225g self-raising flour ½ tsp salt 50g hard butter 120 ml milk 2 eggs 1 tsp dried rosemary 50g strong Cheddar cheese, grated Method Preheat the oven to 220°C / 425°F / Gas Mark 7. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese. Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 2½ cm / 1" thick. Cut into rounds with a floured cutter. Brush the tops of the scones with the remaining beaten egg for a golden crust. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown. |
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