Simply Nigella: Feel Good Food by Nigella Lawson

Author:Nigella Lawson [Lawson, Nigella]
Language: eng
Format: epub, azw3, mobi, pdf
ISBN: 9781473511873
Publisher: Random House
Published: 2015-10-07T21:00:00+00:00

MAKES APPROX. 20

125ml full-fat milk, plus 2 teaspoons

1 teaspoon lemon juice

175g plain flour, plus more for rolling and cutting

2 teaspoons baking powder

¼ teaspoon bicarbonate of soda

½ teaspoon fine sea salt, plus a pinch

½ teaspoon ground turmeric

1 × 15ml tablespoon fresh thyme leaves, plus a few sprigs for later

50g crumbled goat’s cheese

50g fridge-cold unsalted butter

1 egg

Pour the 125ml milk into a cup or small jug, stir in the lemon juice and let it stand while you get on with the rest.

Mix the flour, baking powder, bicarb, ½ teaspoon of salt, turmeric and thyme leaves in a mixing bowl. Crumble in the goat’s cheese, and grate in the butter. I use a microplane ribbon grater, the sort you might use for shaving chocolate. Stir together lightly with a fork.

Now, as if you were making a crumble, rub the butter and goat’s cheese into the spiced flour with your fingers. In other words, work the fats into the dry ingredients by – using a flutteringly light movement, like a butterfly’s wings – rubbing the pads of your thumbs against the middle 3 fingers of each hand, catching the mixture as you go. When you have a flaky, porridge or oat-like texture, pour in 100ml of the lemon-soured milk and mix together with a wooden spoon until you have a slightly damp, squidgy dough. If you find you don’t need the remaining 25ml of lemon-soured milk, then don’t use it.

Lightly flour a surface you can roll out on, then tear off a large piece of baking parchment and place it nearby. Form the soft dough into a ball, press it down into a fat disc and sit this on the floured surface, then immediately turn the dough the other way up. Roll or pat it into a thickness of just under 1cm, dip a 6cm round cutter – or the rim of a glass will do – into a little extra flour and start cutting out discs, sitting them on the sheet of baking parchment. Gather up the remaining dough, and start again by making a ball, flattening it into a fat disc, and continue rolling and re-rolling like this, until you have used up all the dough. You should have approximately 20 ”biscuits” or cobbler-scones.

When the stew you want to cover is warmed through, and the oven is preheated to 220ºC/gas mark 7, you can top it with these little scone-like biscuits. First, though, make an egg wash by whisking together the egg, 2 teaspoons of milk and a pinch of salt. With the hot stew in front of you, arrange the soft shallow scones on top and, moving quickly but calmly, brush the egg wash onto the biscuits and place back in the oven for a further 15 minutes until the biscuits are risen and golden and the stew is bubbling.

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