Chilli Cheesy Scones
Chunky Chili with Chilli Cheesy Scones
I have been completely snowed at work, I mean I am not even Twittering…well not as manically as usual anyway. And might I add it’s a thankless task, insanely cooking day and night, night and day as though every recipe in the world has to be Thermomixed! Sometimes, I just like to cook using something else….(Pick yourself up off the floor, don’t give up on me just yet!)…I DID still use the Thermomix in this recipe, how could I not? Just not the entire recipe! This is really family food at its best; savoury, rustic, easy, loved by all. It is easily tweaked to increase or decrease quantity, and of course wholesome!
A little while ago, I purchased an enormous Cuisinart slow cooker which has proved very useful on many family occasions. It holds up to 6.5 litres and so therefore this recipe feeds up to 12 adults…but simply halve recipe if not feeding an army. And FYI the Cuisinart mob do smaller slow cookers for those of you who don’t HAVE to feed an army!
So, to the Chunky Chipotle Chilli with Cilantro/Coriander and Chilli Cheesey Scones! I always was a sucker for alliteration…
NEED:
Scones;
1 small dried chilli
170g good quality Parmesan cubed
110g Taleggio (no substitutes please, and yes I know I jumped continents and cuisines…but oh YUM!)
50g unsalted butter
SR flour
Good pinch salt
210g sour cream
DO:
Preheat oven to 200C.
Place chilli, cheeses and butter into Thermomix bowl and chop for 8 seconds on speed 8.
Add remaining ingredients and with dial set to closed lid position, knead for 1 minute on Interval speed or until well combined.
Turn out onto floured Silpat mat and bring together with hands and extra flour if needed. Roll out and cut into scone sized rounds. Bake for 10-15 minutes until golden. Keep warm until service.
NEED:
Chilli;
3-4 onions peeled and halved
5 cloves garlic
2-3 dried chipotle chillies soaked and rehydrated in boiling water or to taste
3tsp each ground cumin, coriander, turmeric and sweet paprika
1tsp ground cinnamon
1kg cubed casserole beef
1kg cubed pork neck
Sea salt to taste
2tbsp rapadura sugar (or brown sugar)
680g tomato puree
140g tomato paste
2x tins kidney beans drained and rinsed
1 tin chick peas drained and rinsed
2tbsp Balsamic vinegar
Fresh coriander (cilantro), oregano, mint to taste
Diced fresh tomatoes, black olives and lime wedges for garnish
Steamed rice to serve
DO:
Place onions, garlic, drained chillies and all ground spices into Thermomix bowl and chop for 5-6 seconds on speed 7. Scrape into Slow Cooker and add meat, tomato puree and paste salt and sugar.
Now this is where you gotta love a Slow Cooker…turn it onto the lowest setting and cook for 24 hours…yes folks, you read it correctly, 24 hours. It smells divine after about 4 hours, and simply mouthwatering any time after that.
During the last hour add the vinegar, beans and chick peas, they really just need to heat through without breaking up. (If you wanted to use dried beans you can add them in with the other ingredients at the beginning of the cooking time.)
SERVE:
Scoop some rice into each bowl, split the scones and top with the chilli. Add fresh chopped herbs, tomatoes, olives and lime wedges to taste.
Hi Tenina
Thanks for the scone recipe. We love taleggio! Stephen’s late Mum used to make hers with cayenne pepper and Cheddar.
Only just got our TM on Saturday but foodie Stephen has made quince paste, goulash, vichysoise, & a divine creme anglaise. Today I had a go making Anzac biscuits – the hardest bit was getting the lid on!! Tonight bolognaise sauce, tomorrow fig jam as it’s been a good season here in Tasmania. Look forward to sharing some more recipes….Cheers Mary
Sounds like foodie Stephen needs his own blog! WOW, way to go!
Yum, I love chilli!
Hi Tenina
How much SR flour for the scones??
ta
Dang it! How about 330g….does that sound right? I threw my chicken scratchings away already! But based on ratios of fat to flour, I would imagine that would work…looks like I MUST make them again!
MMmm I’m loving the sound of these scones Tenina! I’ve got some nice cheese in the fridge too that would be perfect for these… but no substitutes I see!