Irish Cheddar and Chive Scones

 

For a subtle onion flavour then these savoury cheesy scones are a must. Fresh chives and herbs nestle in a light herbaceous buttery texture which invoke subtle hints of spring. Ideal anytime, on their own with a cup of tea and most appropriate on St. Patrick's Day when paired with a hearty Irish Stew.    

Irish Cheddar and Chive Scones

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2 1/2 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup chopped fresh chives

1 teaspoon dried dill

1 teaspoon dried summer savoury, optional

1/2 cup (1 stick) cold unsalted butter

1 cup shredded Irish cheddar cheese

3/4 cup buttermilk

1 egg, slightly beaten

extra buttermilk, for brushing the tops

Preheat the oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl whisk together the flour, baking powder, salt, fresh chives, dill and summer savoury, if using. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork or clean hands, mash the butter into flour mixture until a crumbly mixture forms. Add the shredded cheese and using a wooden spoon stir to combine.

Add the buttermilk and egg and stir together until a soft dough has formed. You may use your hands to do this. If you notice that the dough seems a little dry, add more buttermilk 1 tablespoon at a time. You want the dough moist enough to hold its shape and form. Knead the dough a few times, in the bowl, catching any loose bits, then place on a lightly floured surface and shape into an 8 inch circle and that's about 1 1/2 inches thick. Make 4 cuts into the dough, forming 8 wedges. Transfer wedges to prepared baking tray and space each about 2 inches apart. 

Brush the tops with extra buttermilk and place a full chive on each. Bake for 20 to 25 minutes or until the scones are lightly golden brown and set, a toothpick inserted into the centre should come out clean. Serve warm with butter.

Notes: if you cannot find an Irish cheddar cheese the use strong vintage cheddar cheese. You can replace the chives with about 1/2 cup of chopped green onions, if you wish, for more onion flavour.  

Apple Cheddar Buttermilk Bread

Easily one of my favourite loaves to make. Perfect for sandwiches or on it's own with  a nice lashing of butter.  


Cheddar Apple Buttermilk Bread

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons caster sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1 cup of shredded old cheddar cheese

2 apples, peeled and diced

1/4 cup butter

1 1/4 cups buttermilk

Preheat oven to 350ºF (180ºC) Grease and flour a loaf tin. Line the bottom with baking parchment paper. Set side.

In a large bowl combine the flour, sugar, baking soda, cream of tartar, salt. Add the shredded cheese and diced apples to the flour mixture. 

Cut in the butter and mix well with your hands for a few minutes until the flour mixture becomes crumbly and start to stick together.Stir in the buttermilk to form a nice soft dough. Place the dough into the prepared loaf tin and spread evenly. Sprinkle more shredded cheese on top and bake for about 45 minutes.   

Hope everyone had a nice weekend and for those whom had a long weekend, like us, it was as well. There seems to be a bit of a break, weather wise, temperatures have warmed up slightly... if you call minus 19ºC warm. Which at this time, I am! Stay warm and for those in warmer climates,  stay cool. - JD 

Cheese and Pink Peppercorn Shortbread

If something a bit more savoury is what you are after; then look no further than these, cheesy and slightly peppered shortbread that melt in your mouth. 

Cheese and Pink Peppercorn Shortbread

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approximately 30 cookies

2 2/3 cups (650ml) unbleached all purpose flour
1/3 cup cornstarch
1 to 2 teaspoons freshly ground pink peppercorns
1/2 cup grated parmesan cheese 
1/2 cup grated sharp cheddar cheese

1 1/2 cup butter, softened

1/2 cup caster sugar


Preheat oven to 350ºF. Line a baking tray with baking parchment paper. Set aside.

In a bowl, mix together the flour, cornstarch, ground peppercorns, and both cheeses. Set aside.

In a large bowl, using a wooden spoon cream the butter and sugar together. Gradually stir in the flour mixture to make a soft dough. 

Using a tablespoon round the dough and roll each spoonful into a ball with your hands, no larger than a walnut. Place the now formed balls onto the prepared baking tray... approximately 2 inches apart. Lightly press the tops with a floured fork or the floured bottom of a glass. 

Bake for 10 to 15 minutes, or until cookies are lightly golden brown on the bottom. 


Hope everyone has been having a good week. Doing all those last minute things that need to be done. - JD  

Food Photo of the Day ~ Chicken and Pineapple Pizza

I make plenty of homemade pizza. Trying different toppings and sauces however the adage of keep it simple has never been more truthful with this one. A straight forward chicken and pineapple pizza with goat's cheese was at the request of my daughter... although hot sauce was added after for a bit of a kick. 

Hope everyone had a good weekend. There was plenty of sun and wind to go around.     -JD 

Food Photo of the Day ~ Butter Chicken Pizza

When culinary worlds collide it can be quite tasty. This is my son's representation of deliciousness... Butter Chicken Pizza. This pizza is a lovely departure from the tradiotnal and hinges on what is more reflective of the culinary society today. All you do is replace the tomato sauce with a homemade butter chicken sauce or a low sodium ready made one. Add some cooked diced chicken, veggies, of your choice, mozzarella and some cheddar cheese. It is superb! 

Hope everyone had a great weekend, we did! - JD 

Leftovers #25 ~ Herbs

How does one have leftover herbs when, I assume, they are used on a daily basis. In the shops here, herbs are package and sold in bundles or pre washed, pre-cut plastic containers filled with a herb of choice... they are also sold dried in glass or plastic bottles and cellophane pouches. All are readily available and sold all year round.  

If a particular herb is bought for a specific recipe and not all is used then I guess it is alright to classify it as a leftover. Leftover herbs are easy to incorporate into ones cooking or baking. Therefore I do not think you will be surprised as to how I ended up using the remainder of chives; as chives can be added to just about any cooking or baking.  

 First off some were used to make these lovely scones... cheesy chive with a subtle buttery flavour.

And the rest went to make these creamy buttery chive mashed potatoes. 

Hope everyone is having a good week so far. A very delicate chilly snowfall has made a presence this morning. Stay warm! - JD 

The REDWALL Cookbook

This is my son's cookbook. And I could not be more pleased when he asked for a cookbook for Christmas. However I sense an ulterior culinary motive here and he has succeeded.  He knows I  like to review all cookbooks regardless if it is based on a book or a movie, outdated or old, tongue and cheek, new or vintage. My cookbook collection is extensive and he happily has added one of his along the sidelines.  

All recipes are based on the Brian Jacques Redwall series. Something that my son reads religiously. This cookbook is fun and enjoyable for any Dibbuns at heart. Even if you have not read the Redwall series you can still get a sense of the characters and storyline. Culinary and literary tales combine amongst the recipes which are divided into the four seasons, Spring, Summer, Fall and Winter. 

Tonight I am serving Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie. Which recipe was handpicked by my son. I will serve this with English bangers and a spinach salad. Another day I will make the Loamhedge Legacy Nutbread.  

Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie

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1 pound (3medium) potatoes, peeled and chopped

1/2 pound (4 medium) carrots, peeled and chopped

1/2 pound turnips or rutabaga, peeled and chopped

6 tablespoons unsalted butter

Pepper to taste

Salt to taste

1 cup (2 ounces) grated Cheddar cheese or any hard cheese

Crisp green salad, for serving  (optional)

Pickled beets, for serving (optional)

1. Preheat oven to 350ºF. Place the potatoes in a saucepan, cover with water and add a pinch of salt. Place the carrots and turnips or rutabaga in another saucepan, cover with water and add a pinch of salt. Boil all the vegetables until soft, 10 - 15 minutes.

2. Drain the vegetables separately, then return them to their pans and add half the butter to each pan. Mash the vegetables until they are smooth and season with salt and pepper. 

3. In a deep casserole dish, spread the alternating layers of mashed vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.

4. Sprinkle the cheese on top and bake on the top shelf until the cheese is bubbling, about 15 minutes. 

5. Serve with a crisp green salad and pickled beets if desired.

Here was my effort in the kitchen this morning. Although I did have a bit of help. My husband decided to peel and chop the potatoes and turnip before dashing off to work.    

This was the best kitchen workout. Peel, chop, boil, cook, and mash. 

 First a layer of the carrot mixture goes on the bottom of the dish.

 Then a layer of potato. Keep alternating until you finish with a layer of potato on top.

   

Finished. The grated cheddar cheese still needs to be placed on top however since I am baking this later I will add it then. Will post a picture tomorrow in all it's melted cheesy glory. - JW

Onion and Tomato Quiche

I was getting ahead of myself today and this afternoon I made dinner. Dinner tonight will be a savoury onion and tomato quiche with a mixed green salad topped with a fig balsamic dressing. - JW       

Spaghettini with Cheesy Chicken Meatballs

Usually when a particular week is busy that might mean dinner has to be simple and quick. And what better meal than a Spaghetti Bolognese. However as the snow fell my mind drifted and I changed the dinner plans to meatballs instead. The last time I made meatballs I did them stove top and the aspect of frying them consumed much time. These are a breeze to make and taste delicious. 20 minutes in the oven. Easy!  

To make these delicious or as my daughter said... scrumptious, baked meatballs you will need the following: 

1 package of ground chicken 

1 egg

1/2 cup breadcrumbs or your favourite butter crackers smashed into tiny bits

1/2 cup grated sharp cheddar cheese 

2 teaspoons of basil

1 teaspoon of oregano

1 teaspoon of garlic and herb Mrs. Dash

1 teaspoon parsley 

a pinch of salt

a dash of pepper

1/4 cup cornmeal (or bread crumbs) to roll the meatballs in. 

First preheat the oven to 400ºF and grab a baking sheet and line it with parchment paper.

Mix all the ingredients in a large bowl. Using your hands form into rounds no bigger than a walnut.

Take the cornmeal and place on a plate. Roll each meatball in the cornmeal and place on the prepared baking sheet. 

Bake in the oven for 20 minutes or until cooked all the way through. 

Notes: This is a recipe that has some give and take. You can always change up the herbs and spices for different ones. Try using different ground meat. Parmesan cheese or mozzarella cheese are great alternatives to old cheddar. However I think a lovely blue cheese would do just nicely too.  

Something else that is simple to make... basic tomato sauce. Empty a 720ml jar of organic strained tomatoes (passata sauce) into a saucepan. Add some basil, oregano, rosemary or herbs de provence. Add a dash of salt, a bit of pepper, crushed garlic, balsamic vinegar, olive oil, and some HP sauce otherwise known as brown sauce. Stir it all together and let simmer for about a half hour. What better way to pass the time while the meatballs are baking and the is pasta cooking. 

Going Coastal

This by far is one of my favourite cheeses. It is a slightly crumbly aged cheddar to which my mouth waters for... melting in my mouth... awaking my taste buds...! Coastal British cheddar has a distinct flavour that works well with crackers, plain or topped with chutney and sandwiches, a ploughman's. Wish I had some on Saturday to top my chicken burger off with. As rich and glorious as this cheese is I find eating a little on it's own goes a long way. Don't be alarmed at the crunchy bits. That is the calcium crystals which form in cheeses once they have hit their maturity. If I remember correctly it costs $6.99 Cdn for 200g. Expensive but worth it. -jw

© copyright photos by Jacqueline Williams.