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    Notes: November 2016

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.

    This week, Segura Viudas Reserva Hereded, Domaine Pre Baron Touraine, Chateau de Gourgazaud Reserve and Dow's Late Bottled Vintage Port

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    Tiny Cheese, Onion and Olive Scone

    Here is our annual resurrection of our favourite bite-sized appetizer recipe. They match all sorts of wine and get along especially well with bubbly.

    This is an adaptation of a recipe from Delia Smith’s Christmas.

    Tiny Cheese, Onion and Olive Scones

    Delia Says, “These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving. If you're making them on the day of serving, split them once they're cooled and spread with a little herb cheese or a creamy blue cheese like Cambazola. Warm them in a hot oven just before serving”. 


    1½ oz (40 g) Parmesan (Parmigiano Reggiano), grated. 
1½ oz (40 g) 4 or 5 Year Old Ontario Cheddar, grated 
1 medium onion, diced 
6 Kalamta olives, pitted and chopped 
1 tablespoon olive oil 
6 oz (175 g) self-raising flour 
½ level teaspoon salt 
½ level teaspoon mustard powder 
½ level teaspoon cayenne pepper 
1 oz (25 g) butter 
1 large egg 
approximately 2-3 tablespoons milk 
freshly milled black pepper 

    Fry the onion in the oil over medium-high heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Transfer it to a plate to cool.

    While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite).

    Rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly.

    Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough, but not too sticky.

    Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly.

    Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings.

    Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them at 375F near the top of the oven for 10-12 minutes. Remove them to a wire rack to cool.

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