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Frankfurter And Bean Cobbler

Chef.at.Home's picture
Ingredients
  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)
  Cornflour 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Cook Time: 
35 Minutes
Servings: 
18

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