Belle and I went to see Jamie Oliver last week here in Toronto at Massey Hall. It is the second time we have seen him and he was even better this time. It was a “in the living room” type of event, sitting and talking. Last time the interviewer was really terrible but thankfully they did not use her again and instead the gentleman they used was quite good. Not that Jamie actually answered any of his questions, he would start and then go of one tangent after another – truly funny and very entertaining. It was a great evening. Included in the price for the tickets was a free copy of his latest cookbook “Jamie Oliver’s Great Britain”. Bonus. We kept one and gave the other to Belle’s sister Dawn, a great cook and real big Foodie.
We have made several recipes so far and three are up for tonight’s dinner. This recipe is one from last night and Dylan asked to help with dinner and he really helped make these scones. Everyone loved them, especially Dylan. I was making other things for dinner so I did not make the scrambled eggs and smoked salmon that he has with the scones but Dylan has already asked when will I be making that part of so it will be soon.
Here is just the recipe for the scones. You can use vegan margarine instead of butter.
Glasgow Potato Scones
from Jamie Oliver’s Great Britain
1 lb starchy potatoes (I used Yukon Gold – he suggests not peeling them, I did)
sea salt and freshly ground black pepper
1 cup all-purpose flour
1 small bunch of fresh chives, finely chopped
2 knobs of butter (no exact amount – but generally a knob is about 2 tablespoons)
1/2 teaspoon baking powder
1. Peel and cut the potatoes into 3/4” pieces, and place in a large pot of salted water and boil for 10 minutes (or until soft)
2. Drain the potatoes and let steam and cool a few minutes.
3. Season with salt and pepper. Add the flour and mash.
4. Add the chives and butter and mash but don’t overly mash them and make them gluey.
5. Now use your hands to mix it up and make small balls of dough somewhere between the size of an egg and an apple. Let rest.
6. Heat some olive oil in a large skillet over medium heat.
7. Flatten 3-4 balls of dough to about 3/4” thick circles and heat for about 10 minutes, turning every couple of minutes until golden on both sides.
8. Repeat with balance of the dough.