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BRANDIED MINCEMEAT FOR MINCE PIES

Well here we are again and the countdown for Xmas really has begun now, just three weeks left!

As I type this in warm New Zealand . . . sitting here with a cold drink in the sunshine on my coastal view veranda (sorry but I had to say it I am listening to the news which is telling me the UK is having its worse storms in 30+ years! But those regulars to my Hub-UK cooking spot will know, that I will already be in the UK by the time you read this, having written these weeks ahead of time for you, so you won't miss out while I am away on holiday.

This weeks recipe is for a brandied mincemeat for those delicate mince pies, lovingly served topped with clotted cram maybe with a steaming hot, sweet tea when visitors pop in. I can never understand why anyone would use that supermarket mass produced stuff when you can, as seen here, so easily make your own to suit your own taste.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients for mincemeat

beef suet

400

gm
raisins (seedless)

4

cups
currants

2

cups
chopped almonds

1

cups
crystallised lemon

1/2

cup
dried figs

1/2

cup
candied orange peel

1/2

cup
candied lemon peel

1/2

cup
apples

4

cup
castor sugar

1 1/4

cups
nutmeg

1

tsp
allspice

1

tsp
cinnamon

1

tsp
ground cloves

1

tsp
brandy

500

ml
dry sherry

200

ml

How to make mincemeat

  • Coarsely chop the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon and cloves and place in a large mixing bowl, and stir them together thoroughly
  • Pour in the brandy and the sherry and stir thoroughly with a large spoon
  • Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks.
  • Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time
  • Use as required

Chef's Tip for mincemeat

There is no real cooking tip this week but a Tally Christmas cracker surprise extra recipe - for an easy to make, yet delicate, pastry for making those mince pies!

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . .


Recipe from professional
Chef Tallyrand