Home Made Mincemeat

Ingredients 1 Bramley Apple 300g Raisins 300g Currants 250g shredded suet 250g muscavado sugar 85g mixed peel, chopped pinch of nutmeg pinch of mixed spice grated zest and juice of 1 lemon 100ml whisky (optional)

Method

1. Peel and grate the apple and set it aside. Mix all the other ingredients in the order that they appear, except the whisky (if using).
2. Stir through the apple, then add the whisky (if using) once all the other ingredients are combined.
3. Pack mincemeat into sterilized jars.
4. Seal, leave for 2 weeks before using to get the best flavour although can be used immediately. Will keep for 6 months.

Loved this mincemeat, I am not a liker of the whisky so I missed it out, I have added it in as I know it is more traditional that way. I also used it right away without waiting and it tastes fine!!

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Cheese Twists

Ingredients 1 Sheet of Ready-Rolled Puff PAstry 200g mature cheddar cheese, grated milk to seal

Method

1. Unroll the pastry sheet and brush all over with milk.
2. Spread the cheese over half of the sheet allowing for a margin of about 1/2 inch at each edge.
3. Fold the pastry over to make a a parcel of cheese and press down to ensure it is sealed.
4. Using a sharp knife cut the parcels into strips about 1 inch wide.
5. Before placing each strip onto a greased baking sheet twist the strip ans press the ends onto the tray to ensure it keeps its shape.
6. Cook in the oven 180 oC for approxiamtely 30mins or until pastry is puffed, crispy and golden.
7. Remove and serve hot or cold.
   

I love these things and they are so easy to make but they make great finger food at a party and with Christmas just around the corner anything quick for the guests is a bonus!!!

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Cranberry & Macadamia Cookies in a jar

INGREDIENTS 80 g all-purpose flour 40 g rolled oats 60 g all-purpose flour 2 g bicarbonate of soda 3 g salt 75 g dark brown sugar 65 g white sugar 100 g plain chocolate chips 80 g cranberries 80 g macadamia nuts, halved

Method

1. Layer the ingredients in a 1 litre jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry & Macadamia Cookies 1. Preheat oven to 175 degrees C (350 degrees F). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 100g cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

I love Cranberry and Macadamia Nut Mix at Christmas and just had to get it into a biscuit!! (For those of you in Britain, Tesco's Cranberry and Macadamia mix is great for these, 1 160g bag!) I think putting mix into a jar as a gift is just wonderful and these biscuits are so good I think I will make one as a present for myself!!!

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Chicken Risotto

Ingredients 250g risotto rice 8 large mushrooms 1 red onion, sliced 3 cloves of garlic, crushed 4 rashers of bacon, diced 500ml chicken stock 300g cooked chicken salt and pepper

Method

1. Fry the onion and mushrooms together with the garlic in a little vegetable oil for about 6 minutes.
2. Move the onion to the side of the pan and add the rice. Fry until brown, keep the rice moving all the time.
3. Once rice is browned mix together with the onions and mushrooms. Season well with the salt and pepper.
   
4. Add the bacon and allow to cook.
5. Mix the mixture together with the stock and allow to reduce until all of the liquid has gone.
6. Add the chicken and allow to heat through.
7. Serve with grated cheese and a nice crusty loaf.

This is a great recipe to use up the rest of that Sunday roast. I even used the chicken remains to make my own stock!! This is a really filling and tasty recipe, definately one for the cold nights!!

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Apple & Cranberry Chutney

Ingredients

• 1kg cooking apples, peeled and chopped into small chunks
• 500g eating apples, peeled and chopped into large chunks
• 450g onions, sliced
• 50g fresh root ginger, finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberries

Method

1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
3. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

This is the latest recipe, another gift idea for your family, or why not just keep it for yourself!! This is a great recipe and thanks goes to the good people at Good Food magazine for this one!!

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