Recipe Inspiration

Ingredients...

Cheese Scones

440g self raising flour

2 tsp baking powder

75g grated cheddar

250g butter diced

2 tsp chopped tarragon

Salt and pepper

1 egg for egg wash

Cobbler

1.5kg mushrooms

150g baby spinach

2 onions

4 cloves garlic

2 tsp chopped tarragon

1 tsp chopped parsley

40g Essential Cuisine Wild Mushroom Sauce Base

230ml water

32g Essential Cuisine Bechamel Sauce Mix

250ml water

20g grated cheddar

10g Essential Cuisine Cheese Stock Mix

1 tsp nutmeg

Method...

Cheese Scones

1. Mix the flour, baking powder, cheese, tarragon and a little salt and pepper

2. Rub in the butter

3. Add enough water to make a smooth paste. Don’t over work the dough

4. Wrap in clingfilm and rest in the fridge for at least 30 mins

5. When rested, roll into 10 equal sized hockey puck shapes

Cobbler

6. Mix the Essential Cuisine Wild Mushroom Sauce Base with 230ml water. Bring to the boil whisking constantly. Simmer for 1 minute then remove from the heat

7. Mix the Essential Cuisine Bechamel Sauce Mix with the 250ml water. Bring to the boil whisking constantly. Simmer for 1 minute and remove from the heat. Add the grated cheese, nutmeg and the Essential Cuisine Cheese Stock Mix and stir to dissolve the cheese. Mix the two sauces together. Set aside

8. Sweat the onions and garlic in oil. Add the mushrooms and cook until golden brown. Add the spinach and wilt. Mix into the sauces

9. Pour into an oven proof dish. Top with the cheese scones. Eggwash the top of the scones and bake at 180°C for about 25 minutes until the sauce is bubbling and the scones are brown

Chefs Tip

Use girolle or more mushrooms for a more earthy taste!