When
I think of Irish food, besides the cabbage, the beef stew, the
Guinness beer, I think of potatoes. For St-Patrick's Day last year, I
made some potato scones for my Instagram that were adapted from a
recipe at Martha Stewart. I added some parsley and extra cheddar
cheese in the recipe. Since the scones were so yummy, I thought I'd
make them again this year with a different twist.
Those potato scones were actually Scottish, and they're often served with breakfast. They're also called "tattie scones." Traditionally, they're made with just mashed potatoes, flour, and butter, but I love the idea of adding the cheddar cheese from Martha Stewart so much, I decided to add it both as a filling and in the dough as well. Besides the cheddar cheese, I also added some scallions and I made it gluten-free! I have to say, I actually prefer the gluten-free version. It's slightly crisp on the outside and soft inside, and it's easier than making regular scones! I know it's not exactly Irish, but for all of you potato lovers (like me) who want to share the St. Patrick's Day spirit, you've got to try this - and you may want to make a double batch, because they'll be gone in no time!
Gluten-Free
Cheddar-Scallion Potato Scones with Crème Fraîche (makes
8)
2 large russet potatoes, peeled and cut into 3/4" cubes
kosher salt
A: 2 T butter
2 T extra virgin olive oil
1 t sea salt
black pepper
2 T grated cheddar cheese
B: 3/4 C (plus more for dusting) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1/4 C Bob's Red Mill Tapioca Flour
1/2 t baking powder
C: 1 C cheddar cheese, grated
3 T chopped scallions
grapeseed or canola oil
crème fraîche
*T = tbsp, t = tsp, C = cup
1.
Place the potatoes in a pot and cover with cold water. Lightly salt
the water and bring it to a boil. Reduce heat and let it simmer until
the potatoes are cooked and tender, 10-12 minutes.
2. Drain the potatoes well and transfer them to a large bowl with ingredients A. Use a potato masher to mash everything together while hot (You shall have about 2 1/2 C). Add 2 T cheddar right before you've finished mixing.
3. In a small bowl, mix together ingredients B, then sift ingredients B into the large bowl with the mashed potatoes. Use a spatula to combine the two.
4. Take out the dough from the bowl and form it into a round disc. *If it's too hot to handle, cover the bowl with a towel and let it sit for 5-10 minutes to cool first.
5. Dust the work surface and the dough with some gluten-free baking flour. Roll out the dough to a 7" x 9" (18 x 23 cm) rectangle.
6. Sprinkle the top half of the rectangle with ingredients C (leaving a little space at the edges), then fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.
7. If necessary, dust the dough with a little more flour. Gently roll it out back to a 7" x 9" (18 x 23 cm) rectangle. *Make sure both the scallion and the cheese are not falling out.
8. Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" (9 x 11.5 cm) rectangles, then cut each in half diagonally. You should have 8 triangles. *The measurement is just to give you an idea. No worry if your size is a bit off.
9. Heat some oil in a large cast-iron or non-stick skillet (you can add some butter as well). When it's hot, place some of the scones in the skillet and cook several minutes on each side until golden brown. You can keep the cooked ones in a 200 F oven to keep warm while cooking the rest.
2. Drain the potatoes well and transfer them to a large bowl with ingredients A. Use a potato masher to mash everything together while hot (You shall have about 2 1/2 C). Add 2 T cheddar right before you've finished mixing.
3. In a small bowl, mix together ingredients B, then sift ingredients B into the large bowl with the mashed potatoes. Use a spatula to combine the two.
4. Take out the dough from the bowl and form it into a round disc. *If it's too hot to handle, cover the bowl with a towel and let it sit for 5-10 minutes to cool first.
5. Dust the work surface and the dough with some gluten-free baking flour. Roll out the dough to a 7" x 9" (18 x 23 cm) rectangle.
6. Sprinkle the top half of the rectangle with ingredients C (leaving a little space at the edges), then fold up the bottom half to create a 3.5" x 9" (9 x 23 cm) rectangle.
7. If necessary, dust the dough with a little more flour. Gently roll it out back to a 7" x 9" (18 x 23 cm) rectangle. *Make sure both the scallion and the cheese are not falling out.
8. Dust a dough cutter or a knife with flour. Cut the dough into four 3.5" x 4.5" (9 x 11.5 cm) rectangles, then cut each in half diagonally. You should have 8 triangles. *The measurement is just to give you an idea. No worry if your size is a bit off.
9. Heat some oil in a large cast-iron or non-stick skillet (you can add some butter as well). When it's hot, place some of the scones in the skillet and cook several minutes on each side until golden brown. You can keep the cooked ones in a 200 F oven to keep warm while cooking the rest.
- Yvonne
事實上，這個馬鈴薯煎餅是在蘇格蘭常會吃到的早餐，也是他們那邊聞名的司康餅 (英文爲 potato scones 或 tattie scones)，而不是愛爾蘭的食物。傳統的做法是只有使用馬鈴薯泥、麵粉與奶油，但是我非常喜歡巧達起司的味道，決定這次還是要把它加在裡面。另外，我也在煎餅裡面放ㄧ些蔥、並把ㄧ般的麵粉改為無麩質的麵粉，適合穀膠過敏症者或ㄧ般人食用。去年做過ㄧ次是使用ㄧ般的麵粉，但跟這次的做法比起來我其實比較喜歡無麩質的麵粉，但在亞洲的朋友們如果不方便買到無麩質的麵粉，可以使用ㄧ般的麵粉。吃起來外層稍微脆脆的裡面軟 (像馬鈴薯泥的質感)，做法比ㄧ般的司康餅要來的簡單，也是喜歡吃馬鈴薯的朋友們與小朋友都肯定會愛吃的馬鈴薯料理！我建議ㄧ次做雙份，因為ㄧ個食譜的份量很快就會被吃光了！(ノ＞▽＜。)
巧達起司蘇格蘭馬鈴薯煎餅
(8
片)
馬鈴薯 2 顆…去皮並切塊(約2 cm)
鹽 少許
A: 奶油 2 大匙
橄欖油 2 大匙
海鹽 1 小匙
黑胡椒粉
巧達起司絲 2 大匙
B: 麵粉 1 杯 *我其實使用的是3/4 杯 無麩質麵粉 (gluten-freeflour) 與 1/4 杯 木薯粉
泡打粉 1/2 小匙
C: 巧達起司絲 1 杯
蔥花 3 大匙
葡萄籽油
法式酸奶油 (crème fraîche) 或酸奶油
1. 將馬鈴薯與水放進鍋中，水位必需蓋過馬鈴薯，加ㄧ些鹽將它煮滾，之後以中小火煮10-12分鐘至馬鈴薯熟軟。
2. 將煮好的馬鈴薯瀝乾與A料放入ㄧ個大鋼盆中趁熱壓成泥(量約 2 1/2 杯)，加入2 大匙的起司再拌好。
2. 將煮好的馬鈴薯瀝乾與A料放入ㄧ個大鋼盆中趁熱壓成泥(量約 2 1/2 杯)，加入2 大匙的起司再拌好。
3. 在另ㄧ個小鋼盆中放入B料，然後將它過篩入之前的大鋼盆中，以橡皮刮刀將它們混合均勻。
4. 將麵團從盆中取出，以雙手將它揉成球狀。*若麵團還太燙，先以布蓋上鋼盆，等5-10分鐘涼後再取出。
5. 在桌面與麵團上撒上ㄧ些麵粉或無麩質麵粉，然後將麵團擀成約 18 x 23 cm (7" X 9") 長方形。
6. 在長方型的上半部撒上C料(周邊稍微留點空間)，然後將下半部往上摺為 9 x 23 cm ( 3.5" x 9") 的長方型。
7. 若有必要，在麵糰上撒上更多的麵粉。小心並輕輕的將它再擀回 18 x 23 cm (7" x 9") 的長方型。*注意儘量不要讓起司與蔥花跑出來。
8. 在刀子上撒上ㄧ點麵粉，將麵團切成四等分的長方形 9 x 11.5 cm (3.5" x 4.5")，再將每個長方形斜切爲ㄧ半呈三角形。*以上尺寸只供大家參考，有點差異沒關係。
9. 在ㄧ個大型的鐵鍋或不沾鍋中將油加熱(也可以加ㄧ點奶油)，油熱了之後將馬鈴薯餅放入鍋中，煎至兩面都呈金黃色即可取出，趁熱與法式酸奶油或酸奶油ㄧ起食用。煎好的馬鈴薯餅可放入100 C烤箱中保溫。
- Yvonne
©
recipe and photos by My Chouchoux
No comments:
Post a Comment
Thank you for your comment!
Merci de votre commentaire!