No, this is not my comment on the state of world politics, but a great recipe for a cobbler that can be used to top, well, pretty much any stew or casserole. Thanks once again to the minimalist Mark Bittman for the inspiration.
Ingredients – for 8 hungry persons
- plain white flour – strong white bread flour also works well – 250g
- pinch of salt
- baking soda 1/2 teaspoon
- baking powder 1 1/2 teaspoon
- 2 eggs
- 75g butter – soft
- 240g buttermilk
- 5g herbs to suit, finely chopped
- Preheat oven to 180degC
- In a large bowl combine the softened butter with a herb to suit the dish being cobblered: so perhaps rosemary for a chicken stew, or thyme for beef an onions. You choose.
- Add the salt, baking soda, baking powder and flour. Stir roughly – or blitz for 10 seconds if using a processor
- Add the eggs and, again, stir roughly. Do the sae with the buttermilk and the result should be a thick dough able to just hold its shape.
- Dollop onto the stew or caserole.
- Bake for 40 minutes until golden brown and slithly biscuit on the surface.