Cheese Scones

Ingredients: 

• 250g Self raising flour 

• Pinch of salt 

• 1 tsp baking powder 

• 60g butter 

• 100g cheese (grated) + a little extra for topping 

• 80ml milk + a little extra for topping 

Method: 

In a bowl, mix together the flour, salt and baking powder. 

Cut the butter into cubes and rub it into the flour, to make breadcrumbs. 

Add the cheese and mix well, trying not to overwork it, as the heat from your hands will start to melt the cheese. 

Add the milk, a little at a time, until the mix comes together to form a dough. You may not need all of the milk. 

Tip out onto a work surface and roll out to approx 2 cm thick. Cut the scones with a 

medium sized pastry cutter. 

Place onto a lightly floured baking tray and brush the tops with a little milk. Finally add a small amount of grated cheese. 

Cook in the centre of a preheated oven at 180 degrees Celsius for 10 - 15 minutes until golden on top and cooked through. 

Cheesy Barley (Viking risotto)

Ingredients:

• 1 knob of butter

• 1 leek

• 300g/1 cup pearl barley

• 1 litre/4 cups stock

• 1 large handful of cheese

Method:

Melt the butter in a pan or cauldron

Roughly chop the leek and add to the pan. Cook for a few minute to soften.

Add the barley and fry for a few minutes. Pour over the stock

Bring to a boil and simmer until the barley is tender and the water absorbed (45 mins-1 hour).

Remove from the heat and stir in the cheese.

Ember charred leeks with cheese & hazelnuts

Ingredients:

• Leeks

• Soft cheese

• Hazelnuts

Method:

Place the leeks onto hot embers and cook until blackened and charred. Depending on how hot your embers are the should take 10-15 minutes.

Meanwhile roughly chop the hazelnuts.

Carefully remove the leeks from the embers. Slice the leeks lengthways and crumble some soft cheese and hazelnuts on top.

Serve immediately, discarding the blackened outer leaves.

Soft fresh cheese

Ingredients:

• 1L Full fat milk (I like to use goat)

• 250ml buttermilk/1-2 tablespoons of vinegar or rennet

• Salt

Method:
Heat the milk until almost boiling.

Take off the heat, add the buttermilk, vinegar or rennet and stir thoroughly.

Leave for about 15 minutes. The milk will curdle and the whey and curds will separate.

Pour the mixture through a sieve or colander, lined with a double layer of cheesecloth.

Rinse with cold water and sprinkle a little salt over the cheese. Leave to drain for about 2 hours.

This will keep, if chilled, for up to a week, but the flavour will mature.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon