Vegetable cobbler

• Produce

  • 1 Bay leaf
  • 1 medium head Broccoli
  • 100 g Green beans
  • 1 Onion, small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Black pepper
  • 6 Peppercorns
  • 2 tbsp Plain flour
  • 85 g Plain flour
  • 3 Red peppers
  • 1 Salt
  • 85 g Self raising flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 85 g Cheddar cheese, grated
  • 510 ml Milk

• Other

  • 130g (~ ¾ cup sweetcorn kernels

Found on amuse-your-bouche.com

Description

Directions

• Peel the onion, and chop it into a few chunks. Add it to the milk, along with a bay leaf and around 6 peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes (keep an eye on it, as milk has a tendency to boil over very quickly!).
• Sieve the milk into a jug to remove the onion, bay and peppercorns, and set aside.
• To make the white sauce, melt 2tbsp butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.
• Meanwhile, prepare the broccoli, green beans and peppers, and cook them in a steamer for around 8 minutes, until just tender. If you dont have a steamer, you can try resting a colander over a pan of boiling water and covering it with a lid. Or, you can just boil the vegetables for a few minutes instead.
• When the vegetables are cooked, add them to the white sauce along with the sweetcorn, and mix well. Season to taste. Transfer the mixture to a baking dish, and spread it out evenly.
• To make the scone topping, add the plain flour, self-raising flour, baking powder and a pinch of salt and pepper to a large bowl, and mix well. Add the lightly beaten egg, milk, olive oil and grated cheese, and mix again until well combined. You should have a slightly sticky dough - add another tablespoon of milk if it seems too dry.
• Dollop the scone mixture on top of the vegetables, creating several separate scones (I made four, but it will depend how many people youre serving). Bake at 200°C (Gas Mark 6 / 400°F) for around 20 minutes, until the scones are golden brown and the vegetable mixture is piping hot.