Slow Cooked Courgette, Tomato and Mushroom Ragout with Walnut Scones

13:21:00 Unknown 0 Comments

Prep. approx. 30 minutes / Cooking time approx. 7-9 hours. 

Ingredients 

Ragout 

1 onion
2 garlic cloves, finely minced
300g of chestnut mushrooms, peeled and chopped into small cubes
300g of courgette, chopped into small cubes
1 tbsp of plain flour
200ml red wine
400g can of tomatoes, chopped
150ml vegetable stock
1 tbsp of cranberry sauce
1/2 tsp of sage or thyme
salt and pepper

Scones (Not pictured) 

200g self-raising flour or (200g flour, 2tsp baking powder)
50g butter or margarine
50g walnuts, chopped
50g Cheddar cheese
25g parmesan cheese
4-5 tbsp of milk
1 egg

Preparation 

1. Turn on your slow cooker to low. 
2. Heat 2 tbsp of oil or butter in a large frying pan, add the garlic, mushrooms and courgette. 
3. Stir, frying for 5-10 minutes or until golden brown. 
4. Stir in the flour, wine, tomatoes and stock. 
5. Add the cranberry sauce, thyme, salt and pepper. 
6. Bring to the boil. Then, pour the ragout into the slow cooker. 
7. Cook on low for 6-8 hours. You want the vegetables to have softened. 
8. About an hour and half before serving, start preparing the scones. 
9. Put the flour and butter into a large bowl. Rub the butter into the flour between your fingers until fine breadcrumbs. 
10. Add half the egg, then mix in enough milk to form a soft dough. 
11. Knead the dough out onto a floured surface. Roll out the dough until 2cm (3/4 inch) thick. 
12. Cut out 8 scones using a 6cm (2 1/2) biscuit or cookie cutter. 
13. Stir the ragout, then place the scones evenly around the dish. 
14. Cover then cook on high for 45 minutes. 
15. Serve with a green salad.
16. Enjoy!