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Here in Ireland, we have had record low temperatures that have created chaos for this temperate-climate culture. No snow tires (or tyres) here. Rock salt is rationed for densely populated areas, and out here in the wilds of West Cavan we get “grit”- a combination of loose chippings mixed with sand. So, even snowfalls of less than a foot can leave you stranded if you don’t own a jeep with four wheel drive.
But for someone who loves to cook and likes the creative challenge of looking in the larder and seeing what you can make up with what you have on hand, these days mean a frenzy of cabin cooking. And lots of yummy fun.
Irish “Snowed-Up” Soup and Cheese Scones
Lehman's
Here in Ireland, we have had record low temperatures that have created chaos for this temperate-climate culture. No snow tires (or tyres) here. Rock salt is rationed for densely populated areas, and out here in the wilds of West Cavan we get “grit...
Ingredients
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About 4 oz of pinto beans, soaked overnight when the forecast sounds grim
1 large onion
2–3 garlic cloves
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 butternut squash, peeled, de-seeded and diced
Vegetable stock cube/powder
Yeast extract
Pepper and ground mixed spice to taste
Optional: Dried sea vegetable, e.g. spaghetti del la mer or wakame
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1 lb self-rising flour
1/2 tsp salt
1/2 tsp. pepper
1 tsp mustard powder
1 cup butter or margarine
1 1/2 cups sharp Cheddar cheese, grated
1/4 pint (1/2 cup) buttermilk
Instructions
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Cook up the soaked pinto or field beans.
Heat enough oil to cover the bottom of your pot.
Over a low heat, gently sauté the peeled, sliced and diced vegetables.
Season generously with pepper and the ground mixed spice (the combination I use has cinnamon, clove, fennel, cardamom, but curry powder would do in a pinch).
Once the vegetables have been softened and the onion is nicely translucent, add the beans along with their cooking water.
Top up the liquid – about 2 pints, but again that will depend upon whether you want more of a stew or soup consistency.
Add some vegetable stock cubes accordingly to your favorite product’s recommendations.
Add a good tablespoon of yeast extract. Add your sea weed, broken into about inch long segments.
Simmer until vegetables are soft.
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Heat the oven to 220C/425F/Gas 7.
Sift the dry ingredients and then cut in the butter until it’s a breadcrumb texture.
Add the grated cheese.
Make a well in the center and work in half the buttermilk. You want a firm dough, so judiciously add the rest of the liquid or add more to get a non-sticky dough.
Put the dough out on a floured surface. Either pat or roll the dough until it is 1/2 inch thick.
Cut out your scones and space them so they have a bit of breathing space on the tray. Brush with milk (optional but nice).
Bake for 15 minutes or until golden brown.
Butter while still warm.
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