A great recipe for Sirana Gligora Paški Sir from Alan Coxon, the British TV chef and food archaeologist www.alancoxon.com
225g self-raising flour
50g cooked onion
50g Paski Sir Cheese, grated
50g Pancetta, cubed, cooked and cooled
150ml Milk For the poached eggs
2 litres water
4 tbsp Alan Coxon`s Roman Vinaigre
For the smoky Hollandaise sauce:
50ml Alan Coxon `s Roman Vinaigre
1 shallot, finely diced
1/2 tsp smoked paprika
1 sprig thyme
2 egg yolks
250ml clarified butter, melted
1. For the scones: preheat the oven to 220C/gas 7.
2. Lightly grease a baking tray.
3. Mix together the flour and salt in a mixing bowl and rub in the butter. Stir in the cheese, pancetta, onion, and then the milk to form a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to cut out rounds and place on the baking tray. Lightly knead together the remaining dough and cut out more scones.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
6. For the poached eggs: bring the water to a rolling simmer in a large pan. Add the Roman vinaigre, then swirl the water to make a vortex in the centre of the pan. Crack the eggs in one by one and simmer for 4 minutes. Remove from the pan with a slotted spoon and season with salt and pepper.
7. For the smoky hollandaise sauce: heat the vinaigre with the shallot, paprika, thyme and peppercorns in a pan over a high heat and cook steadily until reduced by half.
8. Place the egg yolks in a food processor and strain the Roman vinaigre mix over them. Blend, drizzling the warm butter in, until emulsified and thick. Season to taste.
9. To serve: slice the scones in half and toast them. Top with poached eggs and smoky Hollandaise.
I will try this one as soon as I can and upload some pictures
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