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Receta Mutton Hotpot With Cheese Scone Topping

Name: Mutton Hotpot With Cheese Scone Topping
Ingredients: 1 1/3 kg Mutton, diced; 4 tsp Flour, (4 to 5); 1/2 tsp Salt and freshly grnd pepper; 3 Tbsp. Extra virgin olive oil; An orange, plus its juice , zest of; 570 ml Good dry red wine; 1 sprg rosemary; 280 gm Self raising flour; 85 gm Butter or possibly lard, diced; 110 gm Devon Garland, Cheddar or possibly West Country farmhouse cheese,; Coarsely grated or possibly finely diced; Freshly grnd pepper; 2 Tbsp. Fresh herbs, finely minced; 4 x Spring onions, finely minced; 2 Tbsp. Plain lowfat yoghurt, mixed with 70ml cool water

de Global Cookbook

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Raciónes: 8

Ingredientes

1Â 1/3 kg Mutton, diced
4 tsp Flour, (4 to 5)
1/2 tsp Salt and freshly grnd pepper
3 Tbsp. Extra virgin olive oil
Â Â An orange, plus its juice , zest of
570 ml Good dry red wine
1 sprg rosemary
280 gm Self raising flour
85 gm Butter or possibly lard, diced
110 gm Devon Garland, Cheddar or possibly West Country farmhouse cheese,
Â Â Coarsely grated or possibly finely diced
Â Â Freshly grnd pepper
2 Tbsp. Fresh herbs, finely minced
4 x Spring onions, finely minced
2 Tbsp. Plain lowfat yoghurt, mixed with 70ml cool water

Direcciones

Put the flour and seasoning in a bowl and toss the mutton, a few pcs at a time, in it.
Brown the meat in the extra virgin olive oil, and then add in the zest, juice and red wine.
Bring to the boil, tuck in the sprig of rosemary, cover and cook at 150C/350F/gas 3 for about 3 hrs or possibly cook it overnight or possibly all day in the bottom oven of the aga.
Cheese topping:Rub the flour and fat together in a bowl and then stir in the cheese, pepper, herbs and onions. Stir in sufficient liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.
Roll out to fit the top of whatever ovenproof dish you are serving the hotpot from, cut into wedges and lay them on top of the stew. Bake at 200C/400F/gas 6 for 15-20 min.