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Sundries
Mark’s Roundhouse Barn Scones
Recipe for 12 scones:
500g plain flour
1 teaspoon salt
2 teaspoons bicarbonate of soda
4½ teaspoons cream of tartar
50g cold unsalted butter, diced
25g Trex, in teaspooned lumps
300ml milk
1 small egg, beaten for egg-wash
6½cm crinkle edge round cutter
1 baking tray, lightly greased
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats. Add the milk all at once, mix very briefly. Turn out onto a floured surface and knead lightly to form a dough.
Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out 9-10 scones. Reroll the dough and stamp out the remaining scones.
Place on the baking tray and brush the tops with the egg-wash. Put in the oven and cook for 10-12 minutes or until risen and golden.
Always eat freshly baked preferably still slightly warm. Serve with Boddington’s strawberry jam and a decent amount of Cornish clotted cream.
Yum!
Roasted Butternut Squash S
oup with Homemade Rosemary Bread - From Tony Duce - Head chef at...
Perfect to warm you up as the nights get longer and colder… eat in front of a roaring fire!
The Bread (makes one large loaf)
650g white bread flour
2 tsp sea salt
50g chilled unsalted butter
1 ½ tbp golden caster suger
15g fresh yeast
375mls milk at room temp
1 beaten egg
small bunch of chopped rosemary from the garden
Method
Mix the rosemary, flour and salt in a large bowl. Add the butter and rub with fingertips until mixture resembles fine crumbs. Mix in the sugar and make a well in the center of the bowl.
Cream the yeast into a smooth liquid with a little bit of the milk and then add to mix. Add one beaten egg and then slowly add the remaining warm milk until mixture comes together (soft but not sticky dough.) Turn out onto a lightly floured surface and knead thouroughly for 10 mins. Return mixture to the bowl and cover with a damp tea towel. Place bowl in warm area of kitchen and leave for about 1 1/2 hours until mixture has doubled.
Now turn out mixture on to a floured surface and knead for 2 minutes. Roll the dough into sausage shape and place on to a baking tray. Cover again with damp cloth and back to a warm place until dough has risen by half (about 30 mins.)
Then lightly brush the dough mixture with extra virgin olive oil and sprinkle on sea salt. Bake in an oven 230c (gas mark 8) for 15 mins then reduce heat to 200c (gas mark 6) and bake for another 15 mins until the loaf sounds hollow when tapped underneath. Allow to cool.
The Soup (serves 4)
3 butternut squash
3 large carrots
1 white onion
2 cloves of garlic
2 sticks of celery
1 veg stock cube
1 large spoon of cornish clotted cream
Method
Chop 3 butternut squash in half, de-seed, brush with olive oil and place in oven til soft. Fine chop onion, garlic, carrot and celery, then sweat off with a little cornish butter in large pan.
With a spoon, scoop out inside of butternut squash and add to veg mixture.
Springle veg stock cube and mix the mixture for a further 5 mins on a low heat and cover with a pint of boiling water.
Allow to simmer for 20 mins.
Remove soup from heat and liquidize til smooth, add clotted cream and blend again.
Serve soup into big rustic bowls and tear off a piece of the warm rosemary bread to dunk into the soup... ENJOY!
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