Mincemeat - start preparing for Christmas

Home-made Christmas Mincemeat


Home-made mincemeat is dead simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment. In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices. Vegetarians can make this mincemeat happily, using vegetarian suet.


Add to favourites Add to shopping list Email a friend Print

Makes 3 lb (1.35 kg)
Ingredients
8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
4 oz (110 g) shredded suet
6oz (175 g) raisins
4oz (110 g) sultanas
4oz (110 g) currants
4oz (110 g) whole mixed candied peel, finely chopped
6oz (175 g) soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
1 oz (25 g) whole almonds, cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
3 tablespoons brandy
Conversions
Need help with conversions?
Equipment
You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.
This recipe is adapted from Delia Smith’s Christmas.

Method

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.

When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.

RECIPE COST: £3.65

Chilli cheese meatballs

450g (1lb) pork mince

4 salad onions or 1 shallot finely chopped

2 cloves finely chopped

1-2 red chillies finely chopped or chillie flakes (depending on how spicy you like it!)

2-3 tablespoons of grated parmesan, plus extra to serve

2 tablespoons dried thyme

1 tablespoon of olive oil

100ml (3.5 fl oz) red wine

Spaghetti or tagliatelle (approx 80-100g per person)

400g (14 oz) can chopped toms

1 dries bay leaf

Pinch of sugar

Salt and pepper

Mix together the mince, onions, garlic, chilli, parmesan, thyme and plenty of salt and pepper. 

Shape into 12 small firm balls. 

Refrigerate for 1-2 hours for firming.

Heat the oil in a large frying pan and cook meatballs for4-5 minutes, shake pan frequently, fry until well browned. 

Pour in the red wine and vigorously for 1-2 minutes.

Stir in chopped toms, bay leaf, sugar, salt and pepper. Bring to boil and then simmer for 15 minutes.

Cook pasta according to instructions or preference. Drain and return to pan. 

Spoon in some of the tomato sauce and mix well.

Transfer to serving bowls and spoon the meatballs and sauce over, sprinkle over parmesan and serve.

Recipe courtesy of Darren (PR GURU)

Honey as an ingredient

Honey is both a classic and a fashionable ingredient. It can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed. Similarly, as almost one fifth of honey is water, the liquid content of a recipe should be reduced by the same amount.

Honey also enriches and adds a subtle flavor to many savoury dishes such as meat casseroles, sauces and dressings. When used in a marinade, honey will help tenderise meat and while it is cooking, the honey gives a distinctive barbecue flavour to food as it caramelises.

Contemporary chefs use honey in many of their dishes - from salad dressings to barbecues, stir frys, fusion food and delicious desserts. Just a few of our favourites are outlined here.

SIMPLY HONEY 

Honey is nature's natural sweetener, and so easy to use - giving an instant boost to your energy levels. We've come up with quick and simple ways to incorporate honey into all your meals:

• Just spread on piping hot toast - be as generous as you like!
• Add to porridge to supply central heating when the weather starts to cool.
• Natural yoghurt is a healthy start, but can be turned into a real treat with a teaspoon of runny honey stirred in.
• Keep your fruit intake up by making a smoothie, using whatever fruit you choose, some orange juice and a good dollop of honey - should keep you going until lunchtime.
• Fresh bread, sliced and buttered with a layer of beautiful set honey - a simple sandwich that is delicious and quick anytime, especially if you're on the run.
• For a tried and trusted drink to soothe your cold, put a good teaspoon of honey in a mug, add a slice of lemon with a clove or two, top up with very hot water and drink.
• At teatime, toasted crumpets are sublime when combined with honey.
• If you are making pancakes, try using honey instead of syrup or sugar for a natural alternative.
• Using honey in your tea or coffee instead of sugar is a good idea - honey is sweeter than sugar so you need to use less, and it's lower in calories too.
• For a sauce that's not a sauce, top ice cream with honey - a scrummy extra that's no effort.
• To make a speedy pudding, just slice up a banana and drizzle with honey.
• When you need an instant boost to your energy levels, a teaspoon of honey has a great effect - tastes good too!

A TASTE OF HONEY

Over the years, the use of honey in cooking has become more popular and more diverse. Being both a classic and a fashionable ingredient, the versatility of honey has made it a regular choice of today's chefs. When used in cooking, honey adds flavour and texture to a range of sweet and savoury dishes.

Honey will enrich and add subtle flavour to dishes such as casseroles, sauces and dressings. Honey can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed. Similarly, as almost one fifth of honey is water, the liquid content of a recipe should be reduced by the same amount.

Honey with meat:-

• Honey-cured ham or baked gammon coated with honey and mustard date back from medieval times.
• Marinades containing honey and vinegar make meat more tender and succulent.
• In a barbecue sauce, golden honey gives a distinct flavour as it caramelises.
• Honey gives a delicious crispy coating on roast chicken.

Honey with vegetables:-

• Just adding a small amount of honey can do surprising things for everyday vegetables such as honey glazed carrots.
• Orange blossom honey is perfect when added to a spicy vegetable stir fry as the sweetness of honey counteracts the spiciness of chillies, peppers, garlic and spices.

Honey in salad dressings:-

• Adding honey to salad dressings and sauces can enhance the flavour and give extra body.

Honey in desserts and cakes:-

• Honey is great for keeping cakes and biscuits fresh and moist. It's also sweeter than sugar, so much less is needed to achieve the same results.
• Today, honey is appreciated as an unadulterated, natural product, less processed than any other sweetening agent, and with fewer calories.

Nutritional values per 100g Energy 288cals
Protein 0.4g
Carbohydrates 76.4g
Of which sugars 76.4g
Fat 0g

---

Honey Tasting Table
All honeys are sweet but when it comes to tasting them individually it is surprising how many different flavours there are. Here are just a few examples:-

Honey:   Canadian Clover  Colour:   pale, white
Other physical characteristics:   tendency to crystallise hence sold as a set honey
Flavour:   mild and sweet with a smooth creamy texture
Comments:   Comes from central Canada. Includes nectar from red and white clovers, oilseed rape and alfalfa etc.
Honey:   Mexican set Colour:   pale yellow
Other physical characteristics:   
Flavour:   rounded with a rich fruity flavour
Comments:   Comes from mixed flora of Mexico.Used to add sweetness.
Honey:   Acacia clear Colour:   clear light golden colour
Other physical characteristics:   faint aroma stays liquid longer than most honeys
Flavour:   mild and delicateideal for sweetening drinks
Comments:   The floral source is the Robinia variety of the Acacia Tree.Comes from China and Eastern Europe.
Honey:   Australian clear Colour:   clear light golden colour
Other physical characteristics:   tendency to stay liquid
Flavour:   rich, toffee flavour with a hint of raisin
Comments:   Floral source is predominantly from the many varieties of Eucalyptus.
Honey:   Greek clear Colour:   very dark brown colour
Other physical characteristics:   
Flavour:   rich and full bodied with the taste of liquorice and aniseed
Comments:   Comes from the mountainous areas of the Greek mainland varied floral source including pine, thyme and wild rose.

Reference:    
The Honey Association     

Lemon Mousse with a Strawberry Sauce

Prep time:     20 minutes 

Chilling time: approximately 2 hours

1 packet Lemon Flavored Jelly, in cubes 30ml (2tbsp) clear honey 150ml (1pt) double cream 1x 200g bar dark chocolate, broken into cubes 225g (½ Ib) fresh strawberrys 25g (1oz) icing sugar dark chocolate curls to decorate

• Dissolve the jelly in 150ml (1pt) boiling water, stir in the honey and leave to cool for 10 minutes. 
• Whip the cream until stiff. 
• Fold into the jelly mixture.
• Fill 2 150ml (1pt) heart shaped moulds with the mixture (there will be some left over), cover with cling film and chill in the refrigerator to set.
• Melt the chocolate in a bowl over simmering water. 
• Pour the melted chocolate into an ice cube tray, filling each section only half way to the top. 
• Top up with the remaining jelly mixture and chill in the freezer until firm. 
• Puree the strawberries, reserving 4 for decoration, then sieve to remove the pulp and discard. 
• Whisk the icing sugar into the puree until smooth. 
• Remove the jelly mousses from the refrigerator, dip in hot water for a few seconds and turn out onto 2 dessert plates.
• Surround each mousse with strawberry sauce and decorate with the reserved strawberries and chocolate curls. 
• When required remove the chocolate jelly cubes from the freezer, leave at room temperature for 5 minutes before turning out of tray to serve. 

Serves 2 

Serving suggestion: Crack open a bottle of elderflower champagne to wash down this delicious dessert 

Honey baked bananas

An easy recipe for honey baked bananas.

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 6 bananas
• 2 tablespoons melted butter
• 2 tablespoons lemon juice
• 1/4 cup honey

Preparation:

Peel bananas, halve lengthwise and place in a shallow baking dish. Mix together melted butter, lemon juice, and honey. Brush honey mixture on bananas. Bake bananas at 325° for 15 minutes, turning 3 or 4 times.
Honey baked banana recipe serves 6 to 12.

Serve with mascapone or vanilla icecream.

Must for any serious pig keeper!

also visit Liz Shankland's website

Tiptree Jam Factor Visit

Don't forget the visit tomorrow 20 Sept to Wilkins - Tiptree Jam Factory

Meet at 6:45 for 7pm at the cafe

Should be a great evening

Afterwards at the Doubledays

Sausage Making

What a fabulous experience. Thaine and Aiden had brilliant time making sausages - some very rude comments were made however, everyone enjoyed themselves.

Danni new apple press

And we made litres of apple juice and pear juice.

Danni had to steal 4ltrs to make cider!!!

Smokin Billy

Members brought a range if foods to both hot and cold smoked.

Camembert, cheddar, eggs, Brie, salt garlic and hams/loins if pork were cold smoked.

Chicken and loins were hot smoked.

For further dates later in the year when Smokin Billy will be up and running - keep your eye on the blog!!

Harvest Festival @ Furzedown

Group of members sat around on the decking enjoying the fruits of the days labour!!!!

Smoked chicken, brawn, pigs trotters, pear juice, apple juice, Lincolnshire, Old English, Apple and Cumberland sausages....... Yummy yummy yummy .....

Then we sang "we ploughed the fields and scattered"

Maurice cleaning his tractor

Maurice and his tractor

Membership Form 2011-2012

To ensure that you remain a current member of the East Essex Smallholders Group, please ensure that you have completed the form below and returned it to membership@eastessexsmallholders.org.uk.

Creamy Pumpkin Soup with Thyme

Ingredients

Serves: 9 

1.5L chicken stock 

1 1/2 teaspoons salt 

400g fresh pumpkin, diced 

1 onion, chopped 

2 sprigs fresh thyme, stems removed 

1 clove garlic, minced 

5 whole black peppercorns 

100ml double cream 

chopped fresh parsley to garnish 

Preparation method

Prep: 10 mins | Cook: 1 hour 

1.Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to the boil, reduce heat to low, and simmer for 30 minutes uncovered. 

2. Purée the soup in small batches using a food processor or blender. 

3. Return to pot and bring to the boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in double cream. Pour into soup bowls and garnish with fresh parsley. 

Tip: 

Make this pumpkin soup 100% vegetarian by using vegetable stock or water instead of the chicken stock.