Page 8 - Layout 1

Cash Cobbler
by Alma and Ivy
Ingredients
Stew:
900g braising beef steak, cubed
3 tbsp plain flour
2 onions, chopped
1 garlic clove, crushed
4 rashers of smoked bacon, chopped
600ml red wine
2 carrots
2 parsnips
2 leeks
600ml beef stock
2 bay leaves, thyme & rosemary (dry or fresh)
Method
Preheat oven to 150’C.
Scone Topping:
250g self-raising flour
Sea salt, pinch
50g butter, diced
150g cheddar cheese, grated 150ml milk, plus extra to glaze
1. Put the cubed beef in a bowl with the flour and a little salt and pepper. Stir it till the beef is all covered. Put a casserole dish on a medium heat with a little olive oil and cook the beef 2-3 minutes on each side. Give the base a good scrape every so often. When cooked, transfer to a plate.
2. Add a little more oil to the casserole dish and fry the onions, garlic and bacon over a high heat for 6-8 minutes until golden brown. Pour in the wine and let it boil until reduced by a third. Meanwhile cut the carrots, parsnips and leaks into 2-3cm chunks. Add these and pour in the stock, the beef, herbs and a little salt & pepper. Bring to a low simmer, then put the lid on and transfer to the oven. Cook for about 2 hours.
3. While that’s cooking, make the scones. This is when the kids get involved. Put the flour and salt in a large bowl and rub in the butter with your fingers until it looks like breadcrumbs, then stir in most of the grated cheese (leave a little for the topping). Make a well in the centre, pour in the milk, a little at a time while mixing to form a dough. Turn onto a lightly floured surface and knead gently until smooth. Roll out the dough to about 1.5-2cm thickness and stamp out rounds using a 6-7cm pastry cutter.
4. Whilst the kids are busy with that, check the stew is looking good, give it a stir and turn the oven up to 200’C. Brush the dough rounds with milk and arrange on top of the stew, leaving a little space in between to allow for expansion. Sprinkle the remaining cheese over the top. Bake for 20mins or until well risen and golden brown. Serve with some nice greens on a cold winters day with more wine. Enjoy!