These scones are an adaptation of a recipe from my late neighbour, who we lived close to when I
was growing up in a little town called Herbert. We affectionately called her Aunty Betty, and her husband, Uncle Ross, had the best lolly cupboard in town, which sat near the feet of his La-Z-Boy chair.
Aunty Betty was known for many things, but most of all her cheese puffs. They were her signature dish
at any function that required a plate, and the recipe was even inscribed on her service sheet when she
passed away. I loved this idea. Still sharing her best plate even on her way out.
Makes 9–12
2 cups self-raising flour
2 cups grated cheese
Pinch of salt
1 egg
Cold water
Preheat the oven to 200°C fan-bake and prepare an oven tray.
Place the self-raising flour in a medium-sized bowl. Set aside a small handful of the grated cheese, then add the remaining cheese and the salt to the flour.
Break the egg into a measuring cup and fill to the 250ml mark with cold water. Use a fork to gently whisk together.
Pour the wet ingredients into the dry ingredients. Use a dough whisk or knife to bring the ingredients together to form a ball of dough (if your dough is looking a little sticky, don’t worry).
Sprinkle flour over a clean surface and tip the dough onto it. Roll the ball around until it is soft to touch but no longer sticky. Use your hands to gently apply pressure and pat out a square shape about 3cm thick. Use a sharp knife to cut into 9 large scones (3 x 3 grid) or 12 smaller scones (4 x 3 grid).
Place scones close together on the tray, leaving a gap no more than 1cm (½ in). Sprinkle with the remaining cheese.
Bake for 15–20 minutes until golden.
TIPS AND TRICKS
- If you don’t have self-raising flour, use 1½ teaspoons of baking powder for every cup of flour (so 3 teaspoons of baking powder for this recipe).
- Choose a cheese with plenty of flavour like Colby or Tasty, or just use whatever is in the fridge. You don’t have to be too fussy.
- Adding a tablespoon of finely chopped rosemary is extra delicious.
- If you are using a 250ml (9 fl oz) measuring cup to mix the egg and water, hold it above the bowl to avoid a mess. It won’t matter if it splashes over into the bowl.
- Did you know that the closer together you put scones on the tray, the higher they will rise?
Eighties Curried Mince
Joe and I are children of the ’80s, and our mothers would have known versions of this recipe off
by heart during the tough years of young families and high mortgages. It truly is a cost-effective meal.
But, let’s be honest – there’s nothing better than a good old mince dish.
It’s delicious and filling. And the kids love it!
Serves 4–6
Dollop of butter
2 onions, finely chopped or grated
500g beef or venison mince
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon white pepper
2 teaspoons curry powder
¼ cup uncooked rice
2½ cups chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 cups thinly sliced cabbage
Handful of sultanas (optional)
Add the butter to a pot on a high heat and sauté the onion until soft and fragrant. Add the mince and brown. Tip off any excess liquid.
Turn the heat down to medium. Stir through the garlic, salt, pepper and curry powder. Add the rice, stock, Worcestershire sauce, soy sauce, cabbage and sultanas (if using). Combine all of the ingredients and cook for 30 minutes, stirring often to avoid the rice sticking to the bottom of the pot.
TIPS AND TRICKS
Use just 1 teaspoon of curry powder for young families not used to the warm spice.
In place of the cabbage, use whatever is green and leafy in your vege garden or vege drawer.
The use of sultanas is controversial. The answer is simple: use them if you like them; leave them out if you don’t.
Store any leftovers in an airtight container in the fridge for up to 2 days.
Whisky Cake
The Cameron men have all enjoyed a good whisky over the years. Joe’s grandmother Mary used to make this rich cake, and now every year for Joe’s birthday it’s become a tradition to serve this up. I do joke with him that it is the most high maintenance cake that I make, but the extra washing up is long forgotten when you take your first mouthful. Best not serve this one to the kids.
Serves 8–12
½ cup raisins
125ml whisky
200g good-quality chocolate
3 eggs
Pinch of salt
140g sugar
70g flour
70g ground almonds
Combine the raisins and whisky and set aside to soak for a few hours. Once you feel your raisins are drunk enough, prepare the rest of the cake.
Preheat the oven to 190°C fan-bake. Prepare a 20cm round tin.
Break the chocolate into small pieces and place in a medium-sized heatproof bowl over a pot of boiling water to melt. Keep an eye on it and give it a stir every now and then until melted.
As the chocolate begins to soften, separate the eggs. Place the whites in the cake mixer bowl with the salt, and place the yolks in a small bowl. Use the whisk attachment to beat the egg whites and salt until stiff peaks begin to form.
While the egg whites are beating, add the sugar to the egg yolks and beat with a fork.
Once the chocolate has melted, add the egg-yolk mixture in small batches until well combined. Add the whisky-soaked raisins with any leftover liquid. Sift in the flour and ground almonds. Fold in the egg whites and gently combine the mixture. Pour into the prepared tin.
Bake for 20 minutes. Remove from the oven and set aside to cool before serving.