Irish Examiner Saturday - Irish Examiner - Weekend
Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese
Serves 18 – 20
175g self-raising flour 25g 1 butter, cubed 1 egg 4 tbsp milk
Pinch of salt
Quarter tsp mustard powder
Quarter tsp cayenne 50g grated cheddar 25g grated Parmesan
Ardsallagh goats cheese or another soft goats cheese
Tomato and Chilli Jam
1kg very ripe tomatoes 4-8 red chillies 8 cloves of garlic, peeled
About 5cm piece of fresh ginger, peeled and roughly chopped 50ml fish sauce (nam pla) 500g golden castor sugar 200ml red wine vinegar
Heat the oven to 230C.
To make the scones. Rub the butter into the sieved flour in a bowl until it resembles coarse breadcrumbs. Add in the grated cheese, mustard and cayenne. Next, add the egg and milk mixture, holding back a little so the mixture doesn’t get too wet. Mix quickly with your hands until the mixture comes together. Tip out onto a floured surface.
Roll out to about 1cm deep, cut with small round cutter (they should be bite-size for this recipe). Arrange on a baking tray and bake for 10 to 12 minutes until risen and golden brown.
To serve, cut open and add a blob of soft goats cheese and chilli jam. Delicious served as pre-dinner canape or at a drinks party.
To make the Tomato and Chilli Jam
Peel the tomatoes and chop into 1cm dice. Purée the chillies, garlic, ginger and fish sauce in a blender. Put the purée, sugar and vinegar into a stainless steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally. Cook gently for 30-40 minutes, stirring every now and then to prevent sticking.
When cooked pour into warmed, sterilised glass jars. Allow to cool. Store in the fridge.