THIS
RECIPE
USES
RECIPE
USES
INGREDIENTS
- 1 onion, chopped
- 1 carrot, coarsely grated
- sunflower or olive oil
- 1 clove garlic, chopped
- ½ a bunch spinach, chopped
- 200 g button mushrooms, sliced
- 1 x 410 g can tomato and onion mix
- 1 x 300 g can Bull Brand Corned Meat, cut into small cubes
- 50 g tomato paste
- 1 ml (¼ t) nutmeg
- 2.5 ml (½ t) dried origanum
- 45 ml (3 T) chopped parsley
- salt and pepper to taste
- 500 ml (2 c) plain cake flour
- 15 ml (1 T) baking powder
- 2 ml (½ t) salt
- 60 g butter
- 1 egg, beaten
- 180 ml (¾ C) milk
- extra milk for brushing
METHOD
- First make the Bull Brand stew: fry the onion and carrot in a little oil until soft and golden. Add the garlic and vegetables and stir-fry until soft.
- Add the Bull Brand Corned Meat, tomato and onion mix and tomato paste and simmer for 5 -10 minutes or until thickened to your liking. Add the nutmeg, origanum and parsley and season to taste with salt and pepper. Spoon the mixture into an oven-safe dish.
- Now make the scone topping: sift the cake flour, baking powder and 2 ml salt together. Rub the butter into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Whisk the egg and milk together and add to the dry ingredients. Mix with a knife until the ingredients are combined into a firm dough. Lightly roll the dough out on a floured surface, approximately 2 cm thick. Cut out shapes with a biscuit cutter and arrange on the meat beef mixture. Brush the dough with a little extra milk and bake in a preheated oven at 180°C for about 20 minutes or until the scones are done and golden brown.
