Smoked Trout, Avocado, Fresh Herbs, Lemons, Horseradish

The Christmas Starter

Smoked Trout & Avocado recipe

There’s a touch of vintage to day ten of the Christmas Countdown. 

If you want a nod to the 70’s you could fill the centre of this ring -when you have turned it out-. with good old Prawn Cocktail. This would make a substantial starter, or a fishy addition to the Boxing day Buffet. You could even serve Melba toast as an accompaniment.

For myself, I would fill the centre with some fresh leafy shoots & herbs, in a light lemon dressing.

This recipe can be make a couple of days ahead & kept, covered in the fridge. When the time comes to serve,  dip the mould in hot watet for a few seconds, place a plate on the mould & quickly turn over, to release. Place back in the fridge, until ready to decorate & serve.

avocado, smoked trout, greek yoghurt, mascapone, dill
Smoked Trout & Avocado

Smoked Trout & Avocado ring.

Serves 6.  G/F, V.  Allergens:  Dairy, Fish      Equipment: 800ml ring mould

Time taken:  45 mins + chilling time 

INGREDIENTS 

200g Pack Smoked Trout         

2. Ready to eat Avocado’s  Peeled & chopped 

Fresh Dill to decorate

225g Mascapone Cheese

225g Greek Yoghurt

1/2 level tspn salt

White pepper

1 Tbspn Creamed Horseradish

150ml Cold Water

15g powdered gelatine (Vegetarian)

METHOD

Measure the cold water into a small saucepan, add the salt & sprinkle over the gelatine. Allow to soak for 5mins, & heat gently, stiring, until the gelatine has dissolved. DO NOT ALLOW TO BOIL Remove from the heat & allow to cool.

Rinse out the rind mould with cold water & line,  with the smoked trout slices.

Place the Mascapone, 1/2 the yoghurt, horseradish & pepper to taste into a bowl & mix well to blend.

Stir in the cold gelatine & chopped avocado & gently fold in the remaining yoghurt.

Spoon the mixture into the fish lined mould. Cover with cling film & place in the fridge until set.

When ready to serve, turn out, see above. Decorate & serve.

Variations: 

Substitute the trout, for thinly sliced parma ham, & the avocado for diced sundried tomatoes & olives.  Fill the centre with rocket leaves, dressed in olive oil & shaved parmesan.

For a vegan option. Line the mould with thinly sliced cucumber. Replace the cheese & yoghurt with vegan substitutes.

I am sure you can all get your creative caps on & experiment with many different variations on the above recipe.

That all for today. As always, if you have any questions about your festive cookery. Please ask, by leaving a comment in the box below. I will answer tomorrow.

Have a great evening.

Icing, Fondant Icing, Royal Icing, Ready Roll Icing, Chemicals in Icing, Homemade Icing

The Icing on the cake

Recipe for Fondant Icing

Day 9 of the Christmas Countdown. On day 7, you had The late Cake recipe  on day & Marzipan & today Home made fondant icing, for covering.

Must just say, I am feeling very lucky today, the lovely Emma Coleman from BBC Radio Wiltshire visited my little Stable kitchen, last week, to interview me.  That was luck in itself, but just imagine my feeling of elation when my recorded interview appeared not just on one, but both the Rachel Houghton’s morning show & the lovely James Thomas afternoon show.

I will also be talking about Truffleicious & my blog on The Social, with Sue Kinnear & Tim Weeks. BBC Radio Wiltshire, Mon 17th December 2018 at 7pm 

Now. If you heard the programmes & read my previous blog on store bought icing  – link in red below – you may wish to make your own Fondant Icing (Ready rolled). The recipe follows:

FONDANT ICING. Covers 1 x 10cm cake.

1, level dessertspoon powdered gelatine, mixed with 3 dessertspoons of cold water.

100gm Granulated Sugar

6.Tbspns hot water

1.Tbspn Fresh Lemon Juice

2.tspns vanilla essence

25ml Vegetable oil

1/2 – 3/4 kg Sifted Icing Sugar.

METHOD

Place granulated sugar, hot water & lemon juice in a small saucepan & bring to the boil, stirring to dissolve.

Cover & boil for 2mins, uncover & boil for a futher 5mins until a little of the syrup forms a soft ball when dropped into very cold water.

Add the gelatine mix, essence & oil & stir to dissolve. Cool until luke warm.

Put half the icing sugar in a large boil & add the syrup mixture,stir well to combine. Gradually work in the remaining icing sugar, with the fingers, kneading until the mix becomes, smooth & pliable.

Place in a plastic bag & leave at room temperature overnight.

Roll out on a board dusted with sifted icing sugar & use to cover your cake. At this stage you can knead any colourings into the icing. This icing is also suitable for moulding. See the little snow men in the photo above.

You will also find my original blog, regarding the nasties in store bought icing, by clicking the link below:How do you like your icing

If you have any questions on your Christmas cookery please feel free to ask.

Just leave your question in the comment box below.

If you have been. Thank you for reading & possibly listenening.

Truffles,Marzipan,homemade,almonds,ground almonds,

Marzipan or Sugarpan?

Make your own Marzipan

Day 8 of my Christmas countdown, as promised yesterday in my Late Christmas Cake recipe  today’s recipe is for home made Marzipan.

Although I personally do not favour a traditional Christmas Cake, preferring something lighter & less sugary, I know, for a lot of people, Christmas would not be complete without one. The cake in yesterdays recipe is a variation on the good old traditional theme. Today’s marzipan recipe is prepared using fresh natural ingredients & also makes you aware of the additives & preservatives used in most store bought Marzipan or Almond paste, as it is also known.

Do you head to the super market & grab a pack of ready -made Marzipan? Have you read the small print on theback?  It should really be called Sugarpan, because the main ingredient is, guess what, SUGAR!!  OK, most recipes call for half ground almonds & half sugar, but even in the more respected stores, ground Almonds only account for 25% of the product, the rest being made up with the afore mentioned sugar & other additives. So here goes:

HOME MADE MARZIPAN

. G/F. V. Low Fodmap  Allergens: EGG. Cooking Time Nil. Covers 1 10cm Cake or smaller cake with enough left over to make chocolate marzipans.

Ingredients:

450g Ground Almonds (Good Quality)

225g Icing Sugar

225g Caster Sugar

2 Small Eggs

Juice of half a lemon

1. Tbspn Rum or Sherry

1.Tbspn Orange Flower Water

Few drops Almond Essence

METHOD

Place the dry ingredients in a large bowl & mix together well.

Pour in the lightly beaten eggs & add the other liquids, mixing with your hands, to form a smooth paste.

DO NOT USE A FOOD MIXER. When the ingredients have bound together, forming a smooth paste, wrap in cling film & chill for a couple of hours. Over working the paste will result in an oily paste, caused by the oil being released from the almonds. Ifyou do not wish to use alcohol in the recipe, replace with Elderflower Syrup.Use fresh, free range eggs, as the rich yellow yolks, produce a good coloured Marzipan.

Use as required, rolling out on a board which has been dusted with icing sugar, to prevent sticking.

Any left- over Marzipan can be rolled onto balls or cut into shapes & dipped in melted chocolate & used for decoration. If you are feeling creative, you can always whip up a boozy Christmas Stollen with your lovely home made Marzipan in the centre.

Until tomorrow, when the recipe will be “The Icing on the Cake”. Have a lovely evening

Ground Almonds,Marzipan,Marzipan recipe,Cake covering,Icing
Christmas Stollen with Home made Marzipan
christmas cake, dried fruit, marzipan, icing, cherries

The late cake recipe

Christmas cake recipe

Day 7 of my Christmas Countdown is the cake, especially for all you budding cooks, that haven’t we got round to making your Christmas cake yet. This recipe is a little different from the traditional cake recipe, but if you make it this weekend, you will find the recipes for the Marzipan (Day 8) & Fondant icing (Day 9) for covering the cake on the Christmas Countdown, this weekend.

Of course I can hear you cry, “I haven’t got the time for cake making”, Well let me suggest to you. Once you have felt the satisfaction of making your own cake, I very much doubt you will resort to a shop bought one again. Just think of all your friends & family, congratulating you, on your culinary skills. Apart from the feel good factor, you can be sure you are feeding your family an additive & preservative free cake, containing real butter, free range eggs & no nasty palm oils.

Well here we go:

Jan’s late Christmas Cake recipe.

Makes 1. 20cm cake, or 3. 8 cm cakes.  Time taken 45mins + cooking

Equipment: 1. Deep 20cm cake tin, side & based lined & lightly oiled.

Allergens: Dairy, Egg, Nuts

INGREDIENTS

120g Dried Cranberries

120g Dried Cherries

120g Chopped blanced Almonds

120g Dried Apricots chopped

120g Dried Dates

120g Sultanas

250g Spelt Flour

5 level tspns Baking powder

1/2 level tspn Salt

175g Unsalted Butter, not spreadable type.

175g Dark Brown Sugar

Finely grated rind of 1 orange

3 Large Free range eggs

1 tspn Almond essence

3 tbspns Brandy

METHOD

Preheat the oven to 325f, 170c, Gas 3.

Place the dried fruits, orange rind & nuts in a bowl & set aside.

Sift the flour, baking powder & salt together & set aside.

Using a hand mixer, cream the butter & sugar together until very soft & light.

Lightly beat together the eggs & essence & beat into the creamed butter & sugar a little at a time. With the last additions of the egg mix add a couple of tablespoons of the flour.

Fold the remaining flour, alternatley with the brandy & then fold in the fruit & nut mix.

Turn the mix into the prepared tin, lightly level the top & slightly hollow out the centre.

Place in the preheated oven & bake for 1 hour, lower the heat to 300f 150c Gas 2 & bake for a futher 1 1/2 – 2hours. 

Test cake by pushing a warm skewer into the centre,  it should come out clean with no traces of uncooked mixture.

Allow cake to cool in tin. When cold, wrap in foil & store in an air tight tin for a few days, until ready to almond paste.

Its as easy as that. If you have any questions, please leave them in the comments box below & I will answer them tomorrow.

Enjoy your evening.

fish pie,pernod,sweetcorn,potato, celeriac

Top those pies with veg

Vegetable topped pie recipes

Day six, of twenty two daily recipes, posted in this, my Christmas Countdown. Don’t forget, if you would like to see any particular recipe or need some advise on your festive cookery, just leave a comment at the bottom of the post & I will be happy to help.

Today, we are talking pies. Not pastry pies, but vegetable topped pies, a cunning  way of getting extra veg into the kids & also a little bit healthier for us all.   You can use a variety of different veg to top your pies & a lot of different fillings, to go under that veggie thatch. See my variations at the bottom of the recipe.

The pie in the photo, (find the recipe below) is topped with an equal mix of white potatoes & celeriac. The sauce is made with the addition of a couple of tablespoons of Pernod, which enhances the flavour of both the fish & celariac, although you can omit the alcohol if you wish. 

potatoes, celariac, sweetcorn, fish, pies
Part of you 5 a day

Haddock & Veggie topped Pie

Time: 40mins + cooking.  Equipment: Oven proof baking dish, 2 saucepans, frying pan. Allergens: Fish, Milk

INGREDIENTS:

225g Smoked Haddock, or fish of your choice

500ml Milk

 2 Stalks Celery, 1 Carrot chopped.

Parsley + 2 Bay leaves

4 Hard boiled eggs, peeled & halved.

150g Frozen sweetcorn or mixed veg.

40ml Olive oil, for the sauce

2 Tbspns Plain Flour.

450g White Potatoes. Peeled & chopped into chunks

400g Celariac, Peeled a chopped into chunks

40ml Olive oil for the topping

Seasoning.

METHOD

Place the potatoes & celariac into a large saucepan, cover with water & salt, bring to the boil & simmer until tender. (About 20mins)

Place the skinned fish in a large frying pan, add the carrot, celery, parsley & bay leaves. Pour over the milk. Bring to the boil, turn off the heat, cover and let stand for 5mins. Add the frozen veg & let stand while you are making the sauce.

In a medium saucepan, place the olive oil & flour, over a medium heat, stir until the mixture binds together & bubbles, lightly, do not brown.

Remove pan from the heat & strain the milk from the fish, into the pan. Bring to the boil, stirring constantly. Stir in the seasoning & Pernod.

Flake the fish into a oven proof baking dish, add the veg & eggs.  Pour the sauce over the top.

Drain the potatoes & celariac, place back on heat, to briefly dry. 

Add remaining olive oil & sesonings & mash well, until smooth

Pile on top of the fish & sauce & make a decorative pattern with a fork.

Place in a preheated oven 180c 350f Gas 4 & bake for 20-30mins until golden brown.

Serve immediately.

Cooking up a feast.

Although not as rich & creamy as butter, olive oil is far better healthy option. Generally speaking, any root vegetables can be used mashed, for the topping, either on their own or mixed with potato.

Variations: Try a mix of potato & beetroot, mashed with a tablespoon of creamed horseradish. Replace the fish with cooked smoked mackerel. Omit the eggs & sweetcorn, replacing with 2 Tbspns Capers.

Cheats way.  Omit the haddock & use 1 tin of Tuna Fish, mixed with 1 can Cambells Condensed Tomato Soup & 2 Tbspns pitted Black Olives. Top with potato & grated parmesan.

If you have been. Thank you for reading.

Until tomorrow.

Eggs, bacon, cheese, pastry, mushrooms

Do real men eat Quiche?

How to make a man sized quiche

Its a bit of a poser this one, “Do real men eat quiche”? Well, to my mind, plonk a large slice of quiche, containing, bacon, eggs, mushrooms, cheese etc, in front of them & as long as you call it a breakfast quiche & they are not vegetarian, they probably do.  Just look at it this way, the quiche in the header photo is just, breakfast on a pastry plate!

Below, you will find the recipe for a man sized breakfast Quiche. The pastry recipe you will find as a previous   Christmascountdown post, by clicking the link.  At the bottom of the page, you will also find some variations, which may also help you use up your Festive leftovers, when the time comes.

bacon, eggs, cheese, pastry, cream,
Bacon & Eggs. Tempted?

Big Breakfast Quiche  

Time taken 45 mins + cooking & chilling.  Equipment 1. 13cm Deep fill flan tin.

225g Short crust pastry   Follow the link for recipe 

200g Bacon off cuts. (Cheaply bought from your butcher. You get nice chunky bits)  Dry fried.

5, Large Free range eggs

200 ml Milk

200g Chestnut Mushrooms, sauted

2 Fresh Tomatoes, Sliced

150g Grated Cheddar Cheese

1 Tab Olive oil.

Seasoning + (Cayenne pepper, nutmeg & thyme if liked)

METHOD

Make the pastry, according to the recipe, pop in the fridge to chill while you a preparing the filling.

Preheat the oven to 200f 400c Gas 6  With a large tin baking tray inside.

Dry fry the bacon, remove & drain on kitchen paper add, 1tbspn oil to the pan & quickly saute the mushrooms.

Lightly grease flan tin with oil.

Line the tin with pastry, crimp the edges & placed the cooled bacon & mushrooms on the base.

Beat together eggs, milk & seasonings, pour into the tin.

Place the tomato slices on top & spinkle with the grated cheese.

Carefully place on the heated tray, in the oven & bake at the above temprature for 15mins. Reduce the temp to 180c 350f Gas 4 & bake for a futher 25 – 30mins, until puffed up & golden brown.

Serve to your man with a side of baked beans.

Variations:

 Replace the bacon & veg with smoked salmon, chopped dill & blanched fennel.  Use 2 Whole Eggs & yolks of 3. Replace 1/2 the milk with double cream. Omit Cheese.

Use, pitted black olives, sundried tomatoes, garlic, roasted green peppers & Bazil. Top with Grated Parmesan.

Blanch Tenderstem Broccoli Spears, add to pastry shell & top with crumbled Blue Cheese.

Use, chopped left over turkey & veg. Cheat & pour over a can of Cambells Condensed Chicken Soup. Use left over pastry to make a lid. ( Roll trimming to the size of your tin) Place on top ofthe filling, brush with milk & make a small steam hole in the middle of the lid. You now have a turkey & Veg pie. And YES real men do eat these.

Don’t  forget, you can always line a small patty tray to create, individual tartlets. Great with drinks.

If you have any questions, please ask, by leaving a comment in the box below.

Until tomorrow.

cheese, parmesan,pastry,cheese twists,canapes

Mascapone Pastry

Rough puff pastry

Day 4 of Countdown to Christmas & we are back to pastry.  Rough puff pastry, but to be exact, Mock rough puff pastry. This dough is very easy to make, but care must be taken when mixing the ingredients. There is a long chilling time involved, which makes it easy to make & plonk in the fridge until the next day. Kept chilled & wrapped in cling film, it will last for 1 week, which makes it ideal to whip out & create those little Christmas canapes or impressive afternoon tea pastries.  It is also a very rich mix, which is suitable for both sweet & savoury recipes. You can use french patisserie flour, but I like to use Maize Bite Flour, for a crisp flaky texture & a golden yellow apperance.

Mascapone Rough Puff Pastry   Makes 225g   Time taken 15mins + 8 hrs chilling time.   Allegens: Dairy

175g. Maize Bite Flour or French Patissere (Plain Flour)

175g. Chilled butter

175g. Mascapone Cheese

Pinch of salt.

METHOD

Sift the flour & salt into a bowl.

Chop the butter in with the flour, it must be no bigger than the size of a baked bean. (See video below).

Add the mascapone & bring the mixture together with the blade of a knife.

Do not over mix, it just needs to come together in a ball.

Wrap in cling film & place in the fridge for a minimum of 8 hours.

Chopping butter into flour

When ready to use, roll out on a lightly floured surface 1/2cm thick & use as required.

The header photo shows, parmesan & blue cheese twists, to make these roll out the pastry into an oblong, sprinkle with grated parmesan & blue cheese & fold in half.  Cut into strips, see photo’s above & twist the pastry, sprinke with more parmesan. Place on a baking tray, lined with non-stick paper & bake in a pre-heated oven, 220c 425f Gas 7 for 10-12 mins, until golden.

Variations:  Roll out as above, stamp into small circles & pipe with hummus, pate or herbed cream cheese, for drinks party savouries.

Roll out as above, cut into wide strips spread with harasia & roll around mini chorizo sausages. Bake as above.

Instead of your usual pastry, use to make your mince pies.

Roll out as above, Cut into small oblongs & bake as above, sandwich 3 together with a fruit conserve, whipped cream & fresh or frozen raspberries, Dust with icing sugar before serving.

Now you have the idea, I am sure you can have fun making your own shapes & sweet & savory fillings/toppings.

For me, its a large G&T with some olives & the twists in the photo.

Until tomorrow. Enjoy your evening.

Rum.Malibu,Coffee, Coccoa, Coconut

Chocolate & Coconut Truffles

Recipe for Dairy Free Truffles

Day 3 of the Coundown to Christmas recipes & tips brings you the delight of chocolate. In particular dairy & gluten free Coconut Truffles, very apt for Truffleicious you may think.

We all love chocolate, but there are varying degrees of this comforting confectionery. Many of the cheaper varieties are mainly made up of sugar, & additives. Food regulations state that the ingredients list must show the components of the product in a decreasing scale. Therefore, if the first ingredient listed is sugar, then sugar is the main ingredient of the product. So, my mantra for purchasing any food product is “Always read the label”.

For the recipe below you must use chocolate that has a cocoa butter content of above 72%. Block creamed coconut must also be used, not a tin of coconut milk as this is all part of the setting agent in the finished truffles.

Coconut & Rum Truffles.

Gluten free, Dairy free, Vegetarian, Vegan.  Time taken, 45mins + chilling

Makes 40.

INGREDIENTS

250 g Dark Chocolate (above 72% cocoa mass)

1/2 Pack of solid creamed coconut 

60 g Desicated Coconut, (fine variety)

150 ml Rum, OR Malibu OR Water if you want to avoid alcohol.

150g Coconut, or Cocoa Powder for Rolling.   These can also be dipped in melted chocolate when set.

METHOD

Place the the coconut cream & your prefered liquid in a saucepan & bring to the boil, stirring.  Cool for 10mins.

Chop the chocolate into small chunks & place in a large bowl.

Pour the coconut mixture onto the chocolate, stirring briskly, from the centre, until you have a thick glossy emulsion. Stir in the fine desicated coconut.

Chill & roll into balls, with you fingers. Coat each ball with your chosen coating, or dip in melted chocolate. 

Leave to set & there you have it, the perfect gift for friends & relations or if like me, you are a bit of a Piggy, Eat them yourself.

Chocolate, truffles, liqueurs, home made, Coccoa fat,
A little of what you fancy.

Until tomorrow Foodies, have a lovely evening.

Don’t forget, if you have a question or would like to see a particular recipe on The Christmas Countdown. Please leave a comment in the box below.

Quiches, mince pies,rough puff pastry. shortcrust, gluten free

Perfect pastry

How to make perfect pastry

Day 2 of our Christmas countdown deals with pastry. Ok, there are plenty of ready made pastries on the market, but there is nothing nicer & more satifying than making your own.

Apart from the fact that there will be no hidden, additives in your homemade pastry, you also have the opportunity, to ring the changes, by using different flours. You need to experiment with this, as some flours, Rye for example, produces a lovely nutty tasting pastry, but it can be quite heavy, needing the addition of a bit more liquid than when using normal plain flour.

Always, use the best quality flour that you can afford, cheap flours contain bleaching agents, to retain the whiteness & the quality of the wheat used in the milling, is not always of great quality. All this reflects in the final taste & texture of your finished result. I personal use Mathews Cotswold flours, in all my baking. In the photo above, you can see pastry made with their Maize flour, which make a beautifully crisp, golden pastry, suitable for quiches, tarts etc.  Recipe below:

Short crust pastry. 

Makes 1kg enough to line 4 x 20cm Quiche or Tart tins.  Allegens:: Wheat, Egg.

450g Maize Flour

115g Unsalted butter- chopped into small pieces.

115g White Cooking Fat – chopped into small pieces.

1 medium free range egg, beaten & made up to 8 tbspns with ice cold water.

Large pinch of salt.

METHOD

Place the flour & salt into the bowl of a stand mixer.

Using the K beater, mix on speed 3 until the mix resembles breadcrumbs. DO NOT OVER MIX.

With the mixer running, gradually add the egg & water. Until the mix forms a ball. Remove from the bowl & lightly knead on a floured surface. Wrap in cling film & chill for 30mins, untill ready to use. Never over work your dough, & keep all ingredients chilled. Warm over worked pastry, results in oily, heavy pastry. Always bake in a metal tin, placed on a pre heated oven tray (place in oven, when switching on). This conducts the heat better. NO soggy bottom. As a general rule, this pastry bakes at 200f 400c Gas 6 for 15mins, reducing to 180f 350c Gas 4 for a futher 20mins, depending on your recipe & oven.

The above recipe makes, 1kg of pastry. you can halve the quantity, but I think it is always better, from a time point of veiw, to make a larger quantity, & divide it into portions & freeze for later use. You can line 4 tins with the pastry & pop into the freezer. When needed you have them ready to fill & bake.  

To make a gluten free version of Shortcrust pastry. Replace the above flour with the following:

200g Buckwheat Flour

250 Brown Rice Flour.

Omit the egg & use nine tablespoons of chilled water. Follow the method as above.

Apple, shortcake. tart, pie
Fill you flan.

Have fun choosing your fillings, both sweet & savoury, get creative

On tomorrows Christmas Countdown, we will be dealing with Rough Puff Pastry & Christmas Cake Pies?

Mincemeat, recipe, vegan, mince pies, homemade

Lemon Mincemeat

How to make Vegan Mincemeat

We all like those little pies full of tangy, vine fruits & spices, I say all, but, thats not quite true. Vegans are appalled by the addition of suet, in these festive fillers. 

All is not lost dearest Vegans, you shall have a pie. For I have created this luscious mince meat, especially with you in mind. Bursting with a tangy lemon flavour, using dried, cherries, berries & ginger & soaked in a shot or two of Greek Metaxa. Delicious.

Vegan, Mincemeat, Lemon, Mincepies, Homemade,
A taste of Sunshine

Vegan Lemon Mincemeat

Makes 2.5 kg      Time taken 1 hour  G/F D/F Vegan, Vegetarian  Allergens: NUTS

Ingredients:

6, Large Unwaxed Lemons

450g, Mixed Dried berries, cherries & cranberries.

225g, Crystalised Ginger or other fruit to your liking.

100g Shelled, green Pistachio nuts.

5, tbspns Olive Oil.

700g, Soft brown sugar.

1/2 level tspn each of nutmeg, ground mixed spice & cinnamon

200ml Brandy. ( I use Metaxa 5* Greek)

Method

Halve the lemons & squeeze out the juice & reserve.

Quarter the lemon peel, remove flesh & excess white pith

Place the prepared skins in a saucepan, cover with cold water, bring to the boil & simmer for 30mins.

Drain, cool slightly & place in a food processor, with the crystallised ginger,

Process until finely chopped.

Turn into a bowl & add the olive oil, pistachio nuts, dried fruits, strained lemon juice & sugar. Mix well with a wooden spoon.

Add the spices & brandy, stir well again & pack into sterilized jars. Cover & seal.

This is a gorgeous & unusual recipe for mincemeat with a tangy flavour. Can be used immediately, but improves with keeping.

Dried fruit, Mincemeat, homemade, food, cookery
Dried Berries & Cherries

Tomorrows Countdown to Christmas recipe will be Pastry, plus a gluten free version. Also a fool proof rough puff, with a difference.

Until tomorrow. Have a great evening