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| CHEESE
SCONES |
FOOD
& COOKING VIDEO |
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So
you want to make Cheese Scones?
Well
here's your chance to make them the Michelin Star way
with Chef Nathan Outlaw.
Nathan Outlaw is a two Michelin stars chef with his
restaurant Nathan Outlaw Seafood and Grill at the
St Enodoc Hotel in Rock, Cornwall.
He started out working with his father at the age
of fourteen and studying at Thanet College for two
years to gain his chef qualifications. After stints
with Gary Rhodes and Eric Chavot, Nathan moved to
Padstow to work at the Seafood Restaurant with Rick
Stein. From there he spent two years with John Campbell
at the Michelin starred Lords of the Manor in Gloucestershire.
Restaurant Nathan Outlaw opened its doors in 2007.
Nathan Outlaw’s Classic Cornish Cheddar Scones
With summer almost here, there is no better way to
enjoy the glorious, British sunshine than to pack
the hamper and head out to your favourite picnic spot
for some al fresco fun. Nathan Outlaw, Cornish
Michelin-starred chef, is encouraging us to fill our
picnic hampers with delicious, good quality foods.
Nathan has a real love of Britain’s favourite
cheese, Cheddar, and is a passionate supporter of
everything Cornish. So there is no surprise
that Nathan has created some very easy and extremely
tasty recipes, using Davidstow Cornish Cheddar, which
will soon become true picnic rug favourites.
Cook along with Nathan with this handy recipe video.
CLASIC CORNISH CHEDDAR SCONES
Cook along with Nathan with this handy recipe video.
Ingredients
225g self-raising flour
pinch of salt
55g butter
25g Davidstow "Classic" Cheddar Cheese,
grated
150ml milk
(Makes 8 - 12 scones)
Pickled celery:
1 head of celery, washed and sliced thinly
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar
30g toasted fennel seeds
Pinch of sea salt
To
serve:
200g "Cracker", sliced
4 figs cut into quarters and grilled
A few soft salad leaves
Olive oil to drizzle
To amke the scones:
- Heat
the oven to 220°C / 425°F / Gas Mark 7.
- Lightly
grease a baking sheet.
- Mix
together the flour and salt and rub in the butter.
-
Stir in the cheese and then the milk to get a soft
dough.
- Turn
on to a floured work surface and knead very lightly.
- Pat
out to a round 2cm thick.
-
Use a 5cm cutter to stamp out rounds and place on
the baking sheet.
- Lightly
knead together the rest of the dough and stamp out
more scones to use it all up.
- Brush
the tops of the scones with a little milk.
- Bake
for 12 - 15 minutes until well risen and golden.
To make the Pickled celery:
- Place
all the ingredients into a pan and bring to the simmer.
-
Allow to cool and store in the fridge in a airtight
container.
To
serve:
- Cut
the scones in half and on the cut side place a spoon
of celery followed by some cheese.
- Place
the figs on top of the cheese and then add a little
more cheese.
- Grill
the scones until the cheese starts to melt.
- Serve
with a few salad leaves, a little olive oil and more
pickled celery.
For more ideas visit www.davidstowcheddar.co.uk
Published
21 June 2011
Email
Hub-UK : info@hub-uk.com
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