Jamie and I created a new take on the classic cream tea in Trini style using delicious local herb Chadon beni. We served these tasty morsels at our tapas party last night while show casing some of the finest European foods we sourced along our route. My stowed local treat was cornish clotted cream for the authentic west country taste!
Trini Mango and red onion jam
Take one purple onion chopped finely with finely chopped mango mango and local Trini herb Chadon beni (similar to culantro relative of coriander) combined in a bowl with squeeze of lime and a pinch of herb salt.
- 225g self raising flour
- pinch of herb salt
- 60g butter
- 25g brown sugar
- 150ml milk
1 free-range egg, beaten for the glaze
- Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
- Mix together the flour and salt and rub in the butter.
- Stir in the sugar and then the milk to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 2cm cutter to stamp out rounds and place on a baking sheet.
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with Cornish clotted cream (we bought some in Plymouth all those months ago and stashed it deep in our freezer!) and a good dollop of the ‘Trini mango jam’.
Serving suggestion: A cool glass of fine white French wine transported by Sail!
Big Massive love to Kashfi Halford and Avy Andrews. Darlings I know how much you love my scones so this post is for you. Lots of love and happy anniversary!!