How To make Traditional Mincemeat 14

An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy

An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy

Ingredients:
minced meat - 1 kg (2.2 lb)
potatoes - 200 g (7 oz)
carrot - 150 g (5.3 oz)
onion - 150 g (5.3 oz)
red bell pepper - 1 piece
dill and parsley - 20 g (0.7 oz)
garlic - 30 g (1 oz)
eggs - 2 pieces
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
red paprika - 5 g (0.18 oz)
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180 °C (356 °F)/25 minutes
sugar - 10 g (0.35 oz)
vinegar - 5 ml (1 tsp)
olive oil - 30 ml (1 fl oz)
water - 30 ml (1 fl oz)
red onion - 1 piece
onion - 1 piece
dill and parsley - 20 g (0.7 oz)
pickled cabbage with carrot - 250 g (8.8 oz)
pickled cucumbers - 3 pieces
onion - 1 piece
olive oil - 30 ml (1 fl oz)
black pepper - 5 g (0.18 oz)



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Shortbread Mince Pies with Last-Minute Mincemeat Recipe

The buttery pastry on these mince pies will convert any mince pie dodger. The mincemeat can be made and used immediately, no need for maturing. If you can’t find mixed peel, use extra mixed dried vine...
Music in Video:
Good Housekeeping UK
2022-10-11T11:14:37Z
Yields: 12
Prep Time: 30 mins
Process Time: 30 mins
Total Time: 1 hour
Calories per Serving: 341
mix of raisins, sultanas and currants
mixed peel
Finely grated zest and juice 1/2 orange
soft brown sugar
ground cinnamon
vegetable shredded suet
calvados or brandy
unsalted butter, chilled and cubed
plain flour
caster sugar
medium egg, beaten
Icing sugar, to dust
Once cool, store in an airtight container at room temperature for up to 5 days. To serve warm, reheat on a baking tray in an oven preheated to 180°C (160°C fan) for 5-7min.
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The heavenly sweet-spicy aroma of mince pies baking in the oven will fill your house with Christmas spirit and these pretty star shapes just look the part.
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CHRISTMAS Homemade Traditional Mincemeat

I really would like to make mince pies for the channel with proper hot crust pastry but first! I need mincemeat!! so what better but to make my own. I did a cost comparison as well (at the end of the vlog) very interesting results on that.

Recipe pinned in comments, in description as well as at the end of the vlog.

Hope you enjoy and thanks for watching....

Kerry


????*merch store link below*????

budgetcookinguk@gmail.com

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and in case you're interested, I also have an allotment channel - vlogs Monday to Friday, link here:



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Round 6 cake tins


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Ingredients:
250g Raisins
375g Currants
100ml Brandy
Zest of 1 lemon/juice of 1/2
300g Shredded Suet
250g dark brown Sugar
85g chopped mixed peel
1 tbsp ground Nutmeg or 1/2 small nutmeg grated
1 large Bramley Apple, peeled & grated


Soak the raisins & currants in the brandy & lemon juice for 1 hour until plumped up, then drain & set the brandy / lemon mixture aside.

Mix all the ingredients together (adding the liquid at the end once everything is well mixed). Spoon and press into sterilised jars, to exclude any air.  Cover and leave at least for a fortnight.  Will keep in the fridge for up to 6  months.

Mince Pies

Christmas would not be the same without mince pies. Mine, made with home-made mincemeat are delicious. A light, crumby pastry and the rich, fruity mincement. What could be better?

Recipe:

All the recipes on my blog:

Jemma's Classic Christmas Mince Pie Recipe | Cupcake Jemma Channel

Seriously though how have we not managed to get you a Mince Pie recipe in the 7 years we've been doing this??? Better later than never hey?! And to be honest its given us 7 years to perfect this Mince Pie recipe with its orange, spiced shortcrust pastry and home made mincemeat. To us, nothing says Christmas vibes better than a warm mince pie (and possibly a hot Mulled Wine ;) )

Check out this recipe for home made Mincemeat:

If you want the downloadable pdf version of this recipe complete with full instructions and photos join us over on Patreon for this an so much more:

For lots more Christmas Recipes check out the playlist here:

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For the Orange and Spice Shortcrust Pastry:
Preheat Oven to 170C fan assisted (190C non fan)
225g Plain Flour
2 tbsp Icing Sugar
150g Cold Unsalted Butter
Pinch of Salt
3 tbsp ice-cold Water
Zest of 1/2 orange
1/2 tsp Cinnamon

For the Mince Pie Filling
125g Raisins
125g Sultanas
65g Candied Orange Peel
25g Stem Ginger
100g Bramley Apple
125g Suet
85g Demerara Sugar
25g Dark Muscovado Sugar
1/2 tsp Cinnamon
1/2 tsp Mixed Spice
110ml Brandy/Amaretto
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Perfect Mince pie Filling / Christmas pie Recipe/ How to Make Mincemeat for Festival Season

Mincemeat

250g Hazelnut
500g Candied Fruit
5 Apple peeled, cored and chopped into large chunks
400g Prunes
400g Dried Apricot
400g Fatty raisin
400g Golden raisin
400g Cranberry semi dried
350g Shredded suet
500g Dark muscovado sugar
1 tsp each powdered ginger /mixed spice/nutmeg
2 Orange grated zest
400ml Orange juice
750ml Verjus (grape juice)
Method
1. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. Pour over the orange juice and zest and grapes juice, and then mix again. Spoon the mixture into sterilized jars and keep until needed.