Frankfurter And Bean Cobbler
|Sunflower oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Rindless streaky bacon||6 Ounce, chopped (185 Gram)|
|Button mushrooms||8 Ounce, sliced (250 Gram)|
|Celery sticks||2 , sliced|
|Canned tomatoes with herbs||13 Ounce, chopped (1 Can / 397 Gram)|
|White wine||2 Fluid Ounce (60 Milliliter)|
|Worcestershire sauce||1 Tablespoon|
|Frankfurters||8 , cut diagonally into 3/4 inch chunks|
|Canned butter beans||12 Ounce, drained (375 Gram)|
|Self raising flour||8 Ounce (250 Gram)|
|Chopped fresh parsley||2 Tablespoon|
|Butter||1 1⁄2 Ounce (45 Gram)|
|Milk||2 Fluid Ounce (60 Milliliter)|
|Milk||1 Tablespoon (For Glazing)|
1. Preheat oven to 180°C (350°F/ Gas 4). Heat oil in a large flameproof casserole over moderate heat. Add onion, garlic and bacon and fry for 2 minutes. Stir in mushrooms and celery; fry for 2 minutes more. Stir in tomatoes.
2. Mix cornflour with white wine in a cup. Stir mixture into casserole and add Worcestershire sauce, frankfurters and butter-beans. Simmer mixture for 20 minutes.
3. Meanwhile, make topping. Combine flour and parsley in a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs, then stir in enough milk to bind to a soft dough. Pat out dough on a floured surface and cut out rounds, using a 4cm (1 1/2in) scone cutter.
4. Arrange scones on top of mixture in casserole, brush tops with milk and bake for 35 minutes or until golden. Serve.