Cheese & Cumin Scones
|Plain flour||250 Gram (Maida)|
|Salt||1 Teaspoon (Leveled)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Cream of tartar/2 1/2 level teaspoons baking powder||1 Teaspoon (Leveled)|
|Firm butter||50 Gram, cut into small cubes|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cheddar cheese||150 Gram, grated (Britannia Cheddar Is A Good Option)|
|Kashmiri chili powder||1⁄2 Teaspoon|
|Whole cumin seed||1 Teaspoon|
Fry chopped onions in hot oil till pale pink and translucent.
Add the ground masala paste and fry well.
When the oil comes to the surface, put in the pork and bacon pieces and fry.
Add the bread cubes, peas, carrots, fried potatoes and green coriander.
Stuff the pig with this mixture.
Sew up the opening or slit to prevent the stuffing from falling out.
Rub the pig all over with a mixture of chilli powder, oil, honey and lemon.
Roast in the oven at 220°C for approx.
4-5 hours or until cooked.
If the pork dries out (this may be the case if there is not enough fat on the meat), pour a little water into the baking tray.
If the pigling is really tender, it may take much less time to cook.
You will have to judge by poking it with a fork or skewer.
If the skewer goes in easily and the juices run out clear and not bloody, then the meat is done