Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Espresso Garden Cafe's chutney and cheese scone
Makes about 12 scones
Ingredients
850g self-raising flour
250g grated butter
4 cups grated cheese
5 cups milk
salt to taste
Apricot and capsicum relish
200g chopped apricots
1 onion, finely diced
1 capsicum, finely diced
2 cloves garlic, finely chopped
½ cup white wine vinegar
½ cup white sugar
1tsp ground ginger
1Tbsp yellow mustard seed
Method
Mix the self-raising flour and grated butter in a bowl. Rub together until it looks like breadcrumbs, then add the grated cheese and milk.
Mix until combined and add salt to taste.
Apricot and capsicum relish
Saute onion and garlic until soft, then add rest of ingredients and simmer until reduced by a third. Place large handfuls of scone mix on a big tray, making about 12 scones in total. Make a well in the centre of each and place a large tablespoon of relish in it. Bake scones at 170degC for 25 to 35 minutes, or until a skewer comes out clean.
Recipe requested by Marilyn Cooper, of Port Chalmers.
Supplied by Callan Lloyd, of Espresso Garden Cafe at Mitre 10 Mega.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
