'Ello you lot, this is Keef Cooks, I'm Keef and today I'm going to make minced beef cobbler with
cheese scones. They're not scones, they're scones.
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So last week I made clotted cream with scones, sweet ones, and it reminded me of cobbler, minced beef cobbler specifically
because really that's the only version that I've ever had. I know there are fruit cobblers
like peach and so on or apple. But as I always do I have a quick trawl through
the internet, through other people's recipes and videos and I saw a lot from the UK where
they were using dumplings or suet dumplings instead of scones and I just thought that is,
well it's a different thing because I've always, I've always understood that it's called cobbler
because the separate scones look like cobbles on a cobbled street. Whereas dumplings, especially the
way I make them they would look like craggy rocks on, y'know, an eroding coastline. It
might be nice in December but it is the middle of summer now and the sun is shining. It is hot so
it's possibly not the most appropriate recipe to do on a hot summer's day but, well I'm committed
now. So it'll be wonderful I know. All right. If you enjoy this video press like and do the
other stuff thank you. Let's get on with it - mince beef cobbler with savoury cheese and herb scones.
We need to do the meaty bit first so I've got 450 grams of minced beef, half a litre of, that's
actually homemade chicken stock. You could use beef stock not necessarily homemade. A couple of
onions, a carrot, some celery, a small handful of flat leaf parsley, a few sprigs of thyme,
teaspoon of yeast extract or Marmite if you like to splash the cash, a squirt of tomato puree,
some salt and pepper to taste. So we need to peel and chop the onions, top and tail them...
cut them in half...
and peel them. And then chop it with your Magic Knife.
Now I'm heating up a big frying pan, I put some rapeseed oil in there this is extra
virgin rapeseed oil and I use it in place of extra virgin olive oil it's that good - it really is.
Heat that up, chuck a bit of onion in and when that sizzles put in the rest of the onion and
let it cook gently for five minutes. We just want to soften it, well maybe brown it a little bit.
Then I've got the carrot and the celery which I've diced quite finely and I'm going to add
those and turn the heat right down, let those just sweat for about 10 minutes with the onion.
And then add the beef and break that up and get that browned all over.
When it's browned all over turn down the heat and
add the stock. Let that cook for a few minutes then give it a squirt of tomato puree
and a teaspoon of yeast extract.
Then cover it and just let that simmer for about half an hour. Now I'm going to add the herbs and
stir those in and taste it for seasoning and add salt and pepper if I think it needs it.
And at this stage you can start making the scones they'll take 30 to 40 minutes to cook
in the oven on top of this meat stew actually before I make the scones and put them on top
I'll put some frozen peas in - this is slightly controversial but I like peas in my
minced beef and some people don't so it's up to you.
Now ingredients for scones, I've got 175 grams of self-raising flour,
I've got 50 grams of butter, about 90 grams of cheese - that needs to be grated, 150 ml of WATER,
a little bit of a little bit of chopped parsley, a little bit of a teaspoon of
dried sage, a teaspoon of mustard powder and probably, well a half teaspoon of salt.
So these are kind of savoury scones they're similar to what we did last week but not
identical. All right I'll just mix the salt and the mustard in with the flour and then we'll rub
in the cold butter cubes with our freezing cold finger tips
Now i need to grate the cheese.
Now I'm going to put it all together, so I'm not using all the cheese
just a bit over half of it to go in the mix and the rest of it to go on top.
So that's that the sage and parsley
and stir that all together I put the salt in earlier didn't I with the mustard I hope
And now I'll just add the water in stages - we don't want to add too much water because
that'll make the dough sticky and hard to work with. Okay we're nearly ready to finish it off
so we need the oven preheated to 180 Celsius for a fan oven convection oven, that's 200 for
a conventional one and that is gas mark six. So get your, get some flour on your worktop
get your dough and just well squash it or roll it to about an inch, two and a half centimeters,
and then cut your scones into discs or squares or whatever
and use a cutter or just use a ruler or a knife... whatever you've got. Now you can either transfer
the mince to uh an overproof casserole dish or if you've been clever like me and done it in
a pan that works in the oven, i.e. hasn't got any plastic bits, keep it in there
and then we'll just pop the scones on top. But before I do that I want to glaze the tops
this is actually just some egg white with a splash of milk in it you could use whole egg beaten or
just milk or y'know whatever, but do use something otherwise they'll look pale and pasty, not nice.
A sprinkle of cheese on each one and just arrange them evenly spaced kind of thing
and we pop this in the oven for 30 to 40 minutes and maybe turn it round halfway through.
I've had this a couple of years and only yesterday found out it can do this!
All right time's up let's have a look
Oh yeah look at that
"And now it's Taste Test Time with Mrs Keef Cooks"
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"Hello darling."
"Hi guys!"
"'ello petal."
"I'll tell you a secret about our production schedule
"It's five past nine in the morning"
"Breakfast!"
"Because we didn't do this yesterday"
"Because England were winning at the football!"
"So spontaneous"
"Or what?"
"Taste test time in the morning"
"Mmm mm, mmm, m hm"
"Oh okay that means this is all for me, yeah?"
"No-ooo!"
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!I do like scones scones and gravy"
"Hooligan"
"Well it's meaty and beefy those are big and bouncy but you put too much salt in it for my taste."
"Yeah"
"He doesn't care"
"No " "You know you like being saltier than I do don't you it's a matter of taste."
"That's too salty but you know you can fix that."
"He told you."
"Yeah okay, later. No it's not that is it?"
"Thanks for watching, see you next time."
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