Turkey and Bacon Roulade
Recipe
Serves 6
Ingredients:
- Brakes Self Raising Flour (275g)
- Sysco Classic Bicarbonate of Soda (6g)
- Colman’s Colmans Mustard Tin Powder (1 tsp)
- Sysco Classic Salt (1/2 tsp)
- Brakes Unsalted Butter (60g)
- Green Valley Dairy Buttermilk (210ml)
- Blacksticks Blue (125g)
- Spring Onions Bunch (50g)
- Brakes 18 British Free Range Fresh Medium Eggs (56g)
- Sysco Classic Poppy Seeds (1/2 tbsp)
Preparation:
- Cube the butter and roughly crumble the strathdon blue cheese.
- Peel, wash and slice thinly the spring onions.
- Beat the egg.
Method:
- Pre heat the oven to 180°C. Into stainless steel bowl sift the self raising flour, bicarbonate of soda, mustard powder and salt.
- Rub in the butter with your fingers till the mix is crumbly.
- Add the buttermilk, 100g crumbled strathdon blue and spring onions. Mix quickly to combine but do not overwork your dough.
- Turn out onto a floured work surface and shape into a circle approximately 18-20cm diameter and 2cm high. Put on a parchment lined baking tray.
- Cut the circle of strathdon blue scone into 6 triangles. Pull slightly apart the triangles but still keeping a circle.
- On baking the triangles will cook back together creating a tear and share strathdon blue scone.
- Brush the triangles of strathdon blue scones with beaten egg and sprinkle the remaining strathdon blue over the top along with the poppy seeds.
- Bake for 20-25 minutes till risen and golden. Allow to cool slightly on baking tray then transfer to cooling rack.
- Best eaten warm with butter, cheese and chutney.