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Posts Tagged ‘smoked paprika’

This recipe is cheeky because it involves minimal scone faffing ie rolling and cutting. And it’s cheekily zingy with strong cheese and a dose of spice. It’s also cheeky because it’s not that square, but I liked the alliteration for the title.

Ingredients

  • 1lb/450g self-raising flour
  • 2tspns baking powder
  • 1tspn salt
  • 1tspn smoked paprika (or paprika, or 1/2tspn chilli powder)
  • 4oz/100g butter
  • 7oz/200g grated cheddar (preferably mature) or other strong hard cheese
  • 2 eggs
  • Milk

Place flour, baking powder, salt and paprika in a mixing bowl. Add chopped butter and rub in until butter chunks are the size of smallish gravel. Stir in grated cheddar. Break eggs into a measuring jug and whisk, then add milk to make up 10floz/300ml of liquid. Add to the flour and stir in to make a soft dough.

Place dough in lined or greased small roasting tin (around 12″x9″/30cmx23cm). I just press it in lightly and it doesn’t always become a perfect rectangle and is often square-ish (hence the recipe title). Cook in a preheated oven at 230ºC (Gas 8, Fan 220ºC) for 15-20mins until the scone is golden, well risen and no longer doughy. It sometimes looks a little crisp on top but that’s fine. Turn out to cool on a wire rack then cut off squares or rectangles to eat as you like.

Didn't manage to get a pic of this before most was consumed!

This scone is fabulous on its own as a snack, but is also delicious served with soup or cold meats. It keeps 4-5 days in an air tight tin and is also very good toasted (which is how we ate up the remainder yesterday). It’s extremely fast to make so is a very useful recipe to have up your sleeve if you have only half an hour’s notice before lunch guests show up.

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When I had a surplus of leftover gammon the other week I made two very pleasing dinners for the family, as well as sending the kids to school with gammon sandwiches for half the week. The second recipe I tried was this Spanish hotpot, an extrapolation from a suggestion from a Twitter pal.

This was so popular that the kids were begging me for extras, even when it was all finished up. I shall be making this again, with chorizo or bacon if leftover gammon is lacking.

Ingredients

1 onion, chopped
1 green pepper, chopped
Chopped leftover gammon
1 tin tomatoes
1 tin baked beans
1tspn smoked paprika

Fry the onion in a casserole dish until soft and translucent. Then add the pepper and gammon, the tomatoes and the beans, together with the smoked paprika. Add water to cover the ingredients and simmer for about 20 minutes until the peppers are soft. Serve with rice or crusty bread.

It is the smoked paprika that makes this taste particularly delicious, although you could use the unsmoked variety if you haven’t got the smoked. Other options for this dish would be peppers of other varieties, different varieties of pork – bacon or chorizo perhaps, cannellini or haricot beans rather than baked (maybe add some tomato puree instead), and olives might be good too.

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