COOKERY
DIVISION D
Judge: Steve Keane
Horsell Village Show Cookery Cup
(Most points in Division D)
Horsell Village Show Diploma
(Best individual exhibit in Division D)
£5 (Winner of Class 35)
35. Victoria Sandwich (using 3 eggs) filled with raspberry jam; no sugar on top
36. Your favourite jam/marmalade: one jar approx. 1lb (448g), sweet or savoury. See Judge’s note below.
37. Honey: one jar approx. 1lb (448g). See Judge’s note below.
38. Chutney: one jar approx. 1lb (448g). See Judge’s note below.
39. Elderflower cordial: one bottle.
40. Judge’s recipe: see recipe below.
41. A lemon drizzle cake
42. Classic cob
43. A tray bake
Judge’s Note: All jars must be clean and full to the top, have no trade marks or names on the jar or lid, and be labelled giving contents and date made in full (day/month/year). Preserves must be less than 12 months old and must have new twist tops/lids or cellophane covers. If using a cellophane cover a wax disc must be used, but this is not necessary with a twist top/lid. Preserves containing vinegar must have a twist top/lid only and be at least two months old for showing. Please resist the temptation to open your jars in advance of the show. The judge reserves the right not to test any jar which has been opened before judging.
Class 40: Judge’s recipe
Cheese and Chive Scones
1hour 15 mins approx. 10 scones
1 tablespoon fresh chopped chives
1 tsp mustard powder
450g self-raising flour
110g butter or marg
1tsp baking powder
150g hard cheese
1/2 tsp salt
1 beaten large egg
1/2 tsp black pepper
150ml milk
Method
1. Preheat oven to 200°C/gas mark 6. Grease or line a baking tray.
2. Mix all the dry ingredients together in a large bowl together with the chives.
3. Rub in butter or marge until like breadcrumbs.
4. Add most of the grated cheese leaving a smidgen to scatter on the top of scones. Mix well.
5. Add the beaten egg and milk to the dry mixture leaving a little to glaze the top.
6. Bring together by hand until it forms a dough then place on a floured board and press down until its about 2cm thick.
7. Using a 5cm cutter make about 10 scones and place them on a baking tray.
8. Brush the last bit of egg and milk mixture, sprinkle with cheese and bake in the preheated oven for 12-15 minutes until well risen and golden brown.