sorry this is a sausage one, but anyway. and a tea recipe below. put in under 'Charlotte' if you use them...
Kosher Enough Sausage and Black-Eyed Bean Stew - serves approx 4
4 - 6 large speciality non-pork sausages - whatever you can find - our butcher does Chicken and Tarragon which are great. Cut into pieces.
1 small slosh vegetable oil
2 onions, chopped not too finely
1 can (400g)black-eyed beans, drained
2 tsp vegetable stock powder, or a cube, made up into 500 ml or whatever the instructions say
2 carrots
Large double handful of mushrooms, sliced
Herbs to taste (bayleaf for preference)
Put the oil in a large pan and soften the onion in it over a fairly low heat. Add the sausages, turn up the heat a bit and stir round until starting to brown. Add the carrots and stir again. Add the beans and stir again. Turn up the heat to maximum, add the stock and the mushrooms, bring to boil. Turn down to simmer and add herbs. Cook for at least 30 minutes, and up to an hour won't hurt it at all. Quite filling on its own but a large family member may demand potatoes.
Anti-Tantrum Scones
Only bother making these if you are going to eat them that day or - at a pinch - tomorrow. You can decide to eat them and be actually doing so less than 30 minutes later, if the butter is at room temperature. Great to make with small children on rainy days as there are few ingredients and the dough is very forgiving. They are supposed to be a way of using up milk that is on the turn or even sour, so use your oldest milk.
Makes 6 or more if you use a very small cutter!
40g butter, room temp if possible.
225g self-raising flour
Dessertspoonful sugar
Pinch salt
150ml milk
Preheat the oven to 220 celsius, i.e. VERY HOT. Put the butter and flour in a bowl and rub together rapidly until the mixture resembles breadcrumbs. Chuck in the sugar and salt and stir briefly. Add the milk, a bit at a time if you can bear to, stirring each time with a knife or similar. Roll the dough together with your hands, adding more flour if it is too sticky, or a spot more milk if dry. Dump it on a floured surface and 'encourage' it into a flat shape about 3 - 4 cm thick. It will look much too thick but it really needs to be. If your children smash it down too hard, just push it back up again. Cut out scones and put them on a non-stick baking tray or an oiled tray or whatever you have! Shove in the oven for 10 minutes, perhaps up to 15 depending on your oven. Great on their own, with jam, jam and cream, butter or almost anything.