Thursday, 18 February 2010

Angostura Mince Cobbler

Pink Gin - I love it, just a few drops of Angostura Bitters really enhance a classic G & T with it's unique herby taste and glorious deep pink colour. A bit of research comes up with the fact that it is made from gentian root was developed in Venezuela around 1824 and is 44% Alc. It is an ingredient in many cocktails, can be a cure for an upset stomach and hiccups, but I have only ever once seen it as an ingredient in food. Taken from the 1982 M&S Special Occasion Casseroles I give you the delicious:

Angostura Mince Cobbler

550g Mince Beef
1 Large Onion chopped
2 Carrots peeled and diced
300ml Beef Stock
1 1/2 tbs Angostura Bitters
1 tbs Tomato Puree
2 tsp Cornflour
Scone Topping
175g SR Flour
40g Butter or Marg
1/2 tsp dried mixed herbs, I like to use onion seeds
1 Egg beaten
2 tbs Milk
Handful grated Cheddar Cheese

Fry the beef, onion and carrots gently until soft.
Add the stock, Angostura Bitters, tomato puree seasoning and bring to the boil.
Blend cornflour in a little water and add to pan, cook until thickened.
Transfer to a casserole dish, cover and cook in oven at 180oc for 20 mins.
For the scone topping, sift the flour into a bowl and rub in the fat until mixture resembles breadcrumbs.
Add S&P and herbs. Bind together with the egg and enough milk to give a softish dough.
Pat out the dough on a floured surface to about 1cm thick and cut into 4cm rounds.
Remove casserole from oven and increase the temperature to 200oc. Arrange the scones in an overlapping circle around the edge, brush with milk.
Return to oven and bake uncovered for 20 mins or until the scones are well risen and golden brown - as an extra add a handful of grated cheese over the scone 10 mins from end.

In a variation minced pork can be used as well and I have been know to add a couple rashers chopped of smoked bacon to it.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.