Victorian Mincemeat With Actual Meat
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LINKS TO INGREDIENTS & EQUIPMENT**
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Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:
LINKS TO SOURCES**
Modern Cookery for Private Families by Eliza Acton:
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Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose
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Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.
PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:
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James Martin Gives His Ultimate Mince Pie Hacks | This Morning
It wouldn't be Christmas without mince pies and you just can't beat homemade, so why not start your prep while we’re all at home, by making mince pies that can be cooked from frozen.
Broadcast on 18/11/20
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Cookery School | How To Make Mince Pies | Waitrose
Partner and chef tutor Becca McGonagle makes a Christmas classic – mince pies with crumbly homemade shortcrust pastry and a rich mincemeat centre.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
300g plain flour
75g unsalted butter, well chilled and cut into small cubes
75g lard, well chilled and cut into small cubes
3 tbsp cold water
410g jar Waitrose Mincemeat
Caster sugar for dusting
2 tbsp milk
1 medium egg yolk
Click here to view the full recipe |
Click here to visit our website | waitrose.com
Find out more about our Cookery Schools and book onto a class here |
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Mincemeat Pies. Delicious Christmas Sweet Mincemeat Pies
How to make Christmas sweet mincemeat pies, simple step by step instructions, from start to finish.
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The Mincemeat recipe:
130g / 4½ Raisins
100g / 3½oz Butter
1 Large Apple (grated, skin on)
40g / 1½oz Almond slices
110g / 4oz soft Brown sugar
2g / 1tsp Ground Cinnamon
1g / ½tsp Ground Nutmeg
1g / ½ tsp Ground Cloves
2g / 1tsp All-Spice (Ground Pimento berries)
Zest of 1 Orange
100mls Port or Orange juice
Add all the ingredients to a suitable size sauce pan, bring to a simmer, and cook for 10 minutes with the lid on, allow to completely cool before using it in the recipe, this sweet mincemeat may be made months ahead of time, and stored in a sterilised and sealed jar
Disclaimer
This is to certify that this video is NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Swamp stomp by Silent partner
How to make mincemeat recipe video
Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:
It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.
It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!
Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
How to Make Mince Pies - The Victorian Way
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Mrs Crocombe is making traditional mincemeat in the Victorian kitchens of Audley End House. She’s made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed!
INGREDIENTS
450g Ox Tongue
900g Raisins
900g Minced Apples
900g Suet (you can use shortening as a substitute)
1.1kg Currants
1.1kg Caster Sugar
450g Candied Peel
2 Lemons
Salt
2 Grated Nutmegs
1 tbsp Ginger
1tsp Pounded Mace
300ml Sherry (or Madeira)
300ml Brandy
METHOD
Combine the ox tongue, suet, raisins, currants, apples, candied peel, the rind and juice of boiled lemons, sugar, two pinches of salt, ginger, mace, nutmeg, sherry and brandy into a large container or bowl. Give it a good mix until all of the ingredients are combined. You can store your mincemeat in sterilised jars, or create some mince pies just like Mrs Crocombe.
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