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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.
Mix well.
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

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Cheese & Cumin Scones Recipe