Recipes
Date posted: 04/09/2024
Ingredients
| Guiness draught | 220ml |
| Free range medium egg | 10 eggs |
| Salted butter | 100g |
| Hot mustard rarebit | 600g |
| Sea salt | 20g |
| Gluten free baking powder | 8g |
| Plain flour | 200g |
| Savoy cabbage | 1 piece |
| fresh chives | 50g |
| Maris Piper potatoes | 1000g |
| Trimmed spring onion | 1 piece |
Method
- Peel and cut the potatoes, cook till tender, dry well and mash.
- Shred the cabbage, cook refresh and dry well, shred the spring onion and finely chop the chives.
- Add the melted butter, spring onion, cabbage, half the chives, flour and baking powder into the mash. Roll out and cut scone shapes.
- In a pan add oil and fry the scones. Mix the Guinness with the rarebit and top the scones, either grill or bake until golden.
- Poach the eggs, top each scone with an egg finish with chopped chives.