Thursday, 28 March 2013

Jackson's Baked Beans and Fruit Scones

Jackson's Baked Beans

Dedicated to Auntie Annie
  • 3 onions, chopped and diced
  • 2 tbsp dry mustard powder
  • 1 tbsp paprika
  • 3 tbsp dark brown sugar
  • 2 tsp salt
  • 2 garlic cloves
  • 500g dried haricot beans
  • 250ml veg stock
  • 500g passata
  • good squidge of tomato paste/ketchup
  • few tbsp buffalo wing sauce (to your taste)
  • oil for frying
  1. Soak haricot beans in plenty of cold water, 8-10 hours, preferably overnight.  Drain and rinse well.  Put in a pan with fresh water, boil for 10 minutes then simmer for an hour.  Or follow instructions on your pack
  2. Set oven to 140c/ gm 1
  3. Fry the onions, add mustard powder, paprika, sugar, salt, garlic. 
  4. Mix the veg stock and roughly half of the passata together, then add to pan.  This just helps the two liquids combine.  Add the rest of the passata, tomato paste and buffalo wings sauce
  5. Give it a good stir and let bubble gently for ten minutes or so.
  6. Transfer to a casserole dish and cook in oven for about 2 hours.  Stir a couple of time and taste - add seasoning or any bits and bobs to your own taste
These beans can be frozen
002

Fruit Scones
  • 1lb (16oz) self raising flour
  • 1 tsp salt
  • 4 oz butter
  • 2oz caster sugar
  • 2 eggs, mixed with buttermilk to make up to 10fl oz
  1. Heato oven to 220c/gm 7.  Flour baking sheets
  2. sift the flour with the salt, rub in the butter until resembles fine bread crumbs.  This can be done in a processor. 
  3. Stir in the sugar and fruit
  4. Make a well in the centre and add the fluid, retaining a very small amount.  Mix to a spongy dough
  5. Turn out the dough onto a floured surface, knead gently then roll to 1" thick and cut with cutter
  6. Brush tops with remaining fluid
  7. Bake for 10 - 15 minutes, depending on your oven, until the scones are golden brown.

4 comments:

Unknown said...

First thought upon reading baked bean recipe:
"What the h*ll is passata?" Second thought after consulting internet: "500 grams? Really?"

I am adding "squidge" to my recipe vocabulary. I can just hear my fellow USians cry out frustration..."but what is a squidge?" To which I will reply "a bit more than a schlep but less than a dollop." :D

NOt trying to be sarcastic. I do love that word! It's not a USian word but I will certainly do my best to make it one!

CarpeDyem said...

Passata is sieved tomatoes, a basis of all things tomato saucey. We get it in 500g packets. I am intrigued as to what USians call passata?!

Have you never heard of a squidge?! A squidge can also be squeeze, including when giving someone a silly tight hug in friendship. Quite often you can say 'Squiiiiiidge!' when having or giving a squidge!

I know dollops but not schleps!

Unknown said...

"Passata" meaning sieved tomatoes makes sense. The internet defined it as "tomato paste", which in the US is really thick and concentrated, and sold in very small tins or tubes like toothpaste.

A squidge of tomato paste makes sense in a recipe, 500 grams seems overkill.

Tomatoes are usually sold either chopped/diced in juice or pureed, usually in 14oz (425g) or 28oz tins. The stuff from Italy is usually in aseptic boxes but much more expensive than the US brands.

The only time I'd ever heard of "squidge" was in reference to Princess Diana. Which now makes more sense. :)

CarpeDyem said...

Definitely a squidge of tomato paste and 500g passata! We don't have pureed toms in cans (that I know to) just the passata in the boxes/cartons. It can vary quite a lot in price as to where you get it from. I try to keep some in as a store cupboard ingredient