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Post by Silly Yak on Feb 23, 2011 10:10:53 GMT
Hettie Potter’s suet-free mincemeat Makes about 2kg 250g soft dark sugar 250ml medium dry cider 1 kg cooking apples, peeled, halved and quartered 1/2 tsp mixed spice 1/2 tsp ground cinnamon 250g currants 250g raisins 250g cranberries 75g glace cherries, roughly chopped 75g blanched almonds, finely chopped rind and juice of 1/2 lemon 6 tbsp brandy or rum In large saucepan, dissolve the sugar in the cider over a gentle heat. Add the roughly chopped apples to the saucepan. Add all the ingredients, apart from brandy/rum and simmer for around 30 min until everything has a pulpy consistency. Take off the heat and when it has cooled slightly stir in brandy/rum. traineedomesticgoddess.blogspot. ... emeat.html ***************************** |
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Post by Silly Yak on Feb 23, 2011 10:17:31 GMT
Hugh Fearnley-Whittingstall's …recipes Pam's mincemeat My friend Pam "The Jam" Corbin's mincemeat is the best I've ever tasted. Makes four 450g jars. 1kg plums, halved and stoned Finely grated zest and juice of 2-3 oranges (you need 200ml juice) 500g russet apples, peeled, cored and chopped into 1cm cubes 200g currants 200g raisins 200g sultanas 100g orange marmalade 250g demerara sugar ½ tsp ground cloves 2 tsp ground ginger ½ nutmeg, grated 50ml ginger wine or cordial (optional) 100g chopped walnuts 50ml brandy or sloe gin Put the plums and orange juice in a pan, cook gently for 15 minutes, until tender, then purée. Pour into a bowl with all the other ingredients except the alcohol, mix, cover and leave to stand for 12 hours. Preheat the oven to 110C/225F/gas mark ½. Put the mincemeat in a large baking dish and bake for two to two and a half hours. Stir in the booze, spoon into sterilised jars, seal and store in a dry, dark, cool place until Christmas. Use within 12 months. www.guardian.co.uk/lifeandstyle/ ... ie-recipes |
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Post by Silly Yak on Feb 23, 2011 10:18:45 GMT
The vegetarian kitchen Mincemeat without the meat Rose Elliot Saturday November 26, 2005 The Guardian Mince pies When I started vegetarian cooking, you couldn't buy mincemeat that didn't have meat suet in it; the same applied to bought mince pies. If vegetarians wanted mince pies, they had to make their own using vegetable suet. Recently, however, I've come to the conclusion that this extra fat isn't really necessary at all; it's just a hangover from when mincemeat actually contained meat. You can make a wonderfully juicy, spicy version without any added fat, or even sugar - the sweetness of the dried fruit alone provides enough. The only disadvantage of this fresh, light mincemeat is that it doesn't keep for ages - it will last up to a week in the fridge, no longer. This amount of mincemeat is enough for 36 pies........... 125g currants 125g raisins 125g sultanas 50g unsweetened cooking dates, chopped 50g candied peel, chopped 50g natural glace cherries, sliced 50g flaked almonds half a tsp each ground ginger, grated nutmeg and mixed spice 1 ripe banana, mashed 4 tbsp brandy, whisky or rum .... Mix all the ingredients .... in a large bowl. www.guardian.co.uk |
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Post by Silly Yak on Feb 28, 2011 9:41:34 GMT
Hazel's mince meat recipe.
grated apple (Egremont Russet because we love the flavour)
2 oz melted margarine
9 oz sultanas
l l/2 oz ground almonds
3 oz chopped cherries
l/2 teaspoon mixed spice
l oz dark brown sugar.
I just mixed everything well except the butter then added the butter, spooned it into the cases, added the sponge topping (see post below) and bingo!
Posted by Hazel 2/11/02.
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