Frankfurter And Bean Cobbler Recipe
Ingredients
| Sunflower oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Streaky bacon | 185 Gram, chopped | |
| Button mushrooms | 250 Gram, sliced | |
| Celery stick | 2 , sliced | |
| 1 x 397 g (13 oz) can chopped tomatoes with herbs | ||
| Cornflour | 1 Tablespoon | |
| White wine | 60 Milliliter | |
| Worcestershire sauce | 1 Tablespoon | |
| 8 frankfurters, cut diagonally into 2 cm (3/4 in) chunks | ||
| Butter bean | 375 Gram, drained | |
| Raisin | 250 Gram | |
| Parsley | 2 Tablespoon, chopped | |
| Butter | 45 Gram | |
| Milk | 60 Milliliter | |
| Milk to glaze | ||
Directions
1. Preheat oven to 180°C (350°F/ Gas 4). Heat oil in a large flameproof casserole over moderate heat. Add onion, garlic and bacon and fry for 2 minutes. Stir in mushrooms and celery; fry for 2 minutes more. Stir in tomatoes.
2. Mix cornflour with white wine in a cup. Stir mixture into casserole and add Worcestershire sauce, frankfurters and butter-beans. Simmer mixture for 20 minutes.
3. Meanwhile, make topping. Combine flour and parsley in a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs, then stir in enough milk to bind to a soft dough. Pat out dough on a floured surface and cut out rounds, using a 4cm (1 1/2in) scone cutter.
4. Arrange scones on top of mixture in casserole, brush tops with milk and bake for 35 minutes or until golden. Serve.
2. Mix cornflour with white wine in a cup. Stir mixture into casserole and add Worcestershire sauce, frankfurters and butter-beans. Simmer mixture for 20 minutes.
3. Meanwhile, make topping. Combine flour and parsley in a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs, then stir in enough milk to bind to a soft dough. Pat out dough on a floured surface and cut out rounds, using a 4cm (1 1/2in) scone cutter.
4. Arrange scones on top of mixture in casserole, brush tops with milk and bake for 35 minutes or until golden. Serve.
Chef
