Razzle Dazzle Recipes - Recipes for St.
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Corned Beef and Leek Pot Scone with Mandarin Salad Recipe
6 oz. cooked corned beef
2 C. thinly sliced leeks (white part only)
2 T. olive oil
4 t. whole-grain mustard
2 C. unbleached flour
1 t. baking soda
1 t. cream of tartar
1 t. salt
8 to 12 oz. buttermilk
2 heads Belgian endive
Preheat oven to 450°F.
Flake the corned beef and set aside. Saute leeks in olive oil in medium-sized skillet over medium heat until softened, about 5 minutes. Remove pan from heat and stir in corned beef and mustard.
Generously butter a 1 1/2- to 2-quart cast-iron casserole with tight-fitting lid (or a round Pyrex casserole with lid; casserole should be 6 or 7 inches in diameter and 3 1/2 to 4 inches deep). Set oven at 425°F. if using Pyrex casserole. Line bottom with baking parchment and butter.
Sift together flour, baking soda, cream of tartar and salt into mixing bowl. Make well in center and add buttermilk; mix to form a soft dough. Place half the dough in pot. Spread corned beef mixture evenly over dough, leaving clear 1/2 inch around edge. Form remaining half of dough into a round slightly larger than the pot. Place over the filling and press down outer edges to seal; cover with lid.
Bake in preheated oven 30 to 35 minutes, until scone is golden brown. Remove from oven. Cover one hand with kitchen towel and flip bread from casserole into hand; bread sounds hollow when tapped on bottom.
Wrap scone in a kitchen towel; cool on wire rack.
Prepare Mandarin salad.
To serve, cut pot scone into wedges and place one or two on each plate. Arrange individual leaves of endive on half the plate and spoon the salad onto the bottom of the leaves.
Makes 4 to 6 servings.
2 T. pine nuts
1 can (11 oz.) mandarin orange segments
1 small red onion
1/2 C. pitted dates, chopped
2 T. balsamic vinegar
4 T. olive oil
Cilantro leaves for garnish
Preheat oven to 350°F.
Place pine nuts in small pan and toast in preheated oven 5 to 8 minutes until golden brown; set aside to cool. Drain mandarin oranges and place in bowl. Add thinly sliced red onion, chopped dates, pine nuts, balsamic vinegar and olive oil. Set aside a minimum of 1 hour. Garnish with cilantro leaves.
Makes 4 to 6 servings.
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