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From: Dave Drum (1:3634/12)
To: All
Date: Thu, 17.09.20 17:09
St. Edward 09
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edward Hayden's Wholemeal Scones Crab Cocktail
Categories: Breads, Seafood, Chilies, Vegetables, Dairy
Yield: 8 Servings

8 oz (225g) extra course
Wholemeal flour
8 oz (225g) self raising flour
1 ts Baking powder
pn Salt
2 oz (50g) brown sugar
1 lg Egg
7 oz (200ml) buttermilk (approx)
55 g (2 tb) unsalted butter

MMMMM------------------THAI STYLE CRAB COCKTAIL-----------------------
1 lb (450g) fresh white crab
3 tb Cre'me fraiche
2 tb Sweet chilli sauce
pn Cayenne pepper
Sundried tomatoes
Rocket leaves

MAKE THE SCONES: Set the oven to 190ºC/375ºF/Gas Mark 5.

Sieve the plain flour and baking powder into the
wholemeal flour

Add the sugar and the salt.

Rub in the butter with your fingertips until it
resembles rough breadcrumbs.

Add in the egg and buttermilk and mix well until the
mixture comes together, adding a little extra buttermilk
if required.

Knead the mixture on a lightly floured work surface,
flatten out slightly and then using a scone cutter, cut
the dough into approximately 8-10 pieces.

Brush the tops of the scones lightly with egg wash and
place on a greased tray.

Sprinkle the porridge oats over the top and bake for
18-20 minutes.

Split each scone in half, butter each half and arrange
on a large serving platter

MAKE THE COCKTAIL: Mix together the cre'me fraiche and
sweet chilli sauce.

Place some rocket leaves on top of each scone.

Pick through the crab meat to ensure that all traces of
shell have been removed and then divide it between the
scones. Spoon a little of the sweet chilli cre'me fraiche
on top of each and then garnish with a little sun dried

Decorate, sparingly, with a little dusting of cayenne


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... Deep Frying: cooking cheap food so that it is both cheap and unhealthy
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