No blog post from me this week; there’s been plenty of cooking in this household (marmalade roasted gammon, chocolate fudge, mince pies, Christmas pudding, cheese twists…) but it’s all been done with cheesy Christmas music on in the background and lots of people around, rather than with just me, my notebook and my (Ross’) camera. Anyway, I hope you all have a lovely, relaxing, festive day. xxx
Truffles and Christmas go together like Batman and Robin. Or peanut butter and jam. Or gin, tonic and sunshine. They’re the perfect treat to have around the house over the Christmas holidays, but they also make a lovely present for someone special, and they’re surprisingly straightforward to make (once you master the rolling!). Even better, they can be customised so that they are totally unique to you. I think the flavourings in these ones work particularly well with dark chocolate, with a hit of festive brandy and the odd burst of sea salt, but orange zest and Cointreau would be gorgeous, as would coconut-rum truffles rolled in desiccated coconut, or even sea salt and peanut butter truffles.
Ingredients (makes about 20-25 truffles) 150g dark chocolate (at least 70% cocoa solids) 150ml double cream 25g butter Pinch of sea salt flakes Brandy
Method 1. Finely chop the dark chocolate into as small pieces as you can – you could also pop it in a food processor if you have one.
I am really pleased with this new recipe. It’s going to be my festive go-to recipe for whipping up a last minute sweet treat from now on. Basically, it’s a mince pie in disguise, and one that is even easier to make and store (which is really saying something, since mince pies aren’t exactly the trickiest kitchen task and don’t take up an awfully lot of room in the freezer). This mincemeat-packed pastry is the most efficient use of freezer space and can be put together in a matter of minutes. I used shop-bought puff pastry for this recipe because it’s all about convenience, but if you have time on your hands you can always make yours from scratch.
If you’re organised and already have homemade mincemeat ready to use then it will be perfect in this recipe. If not, then you can buy lovely mincemeat in the supermarkets, and we’ll perk it up with some orange zest, fresh pear and obligatory Christmas spirit anyway.
Ingredients (makes 24 pastries) 300g mincemeat 1 orange Splash of brandy 2 ripe pears 1 lemon
500g all-butter puff pastry
Method 1. Preheat the oven to 180C fan/200C/Gas Mark 6. Measure out the mincemeat into a bowl and add the zest of the orange and a splash of brandy. Mix together.
2. Peel, core and finely dice the pears. Squeeze a little lemon juice over the pear to stop the pieces from browning.
3. Generously flour the work surface and roll out the puff pastry into a large rectangle, with the long edge facing you. The pastry should be about 0.5cm thick.
4. Gently spread the mincemeat onto the pastry, right up to the edges of the sides, but leaving an inch gap at the front and back. Sprinkle the pear chunks on top.
5. Roll the pastry into one long sausage-shape. Start by folding over the long edge closest to you (as shown below) and then roll up gently, using both hands. It will get easier as the roll gets thicker.
6. Trim the edges from the pastry roll to neaten it up. Cut it in half to make two manageable rolls. Chill in the freezer for 30 minutes to firm up the pastry and make it easier to slice. Alternatively you can wrap the rolls in cling film and leave in the freezer, ready to slice and bake whenever you like.
7. Remove the firmed pastry rolls and slice into 24 circles (or 12 if you’re just using one of the rolls). Space out on a large baking tray lined with baking parchment.
8. Bake for 20 minutes until golden brown and crisp on the outside. Leave to cool on a wire rack (or eat them while they’re warm!).
Dust these flaky, spiced pastries with icing sugar for the perfect snowy effect if you like. Serve with steaming mugs of tea, coffee or (preferably) mulled wine.
Note: if cooking from the freezer, remove the roll about 30 minutes before you slice it. Cut off as many pieces as you need. Use a sturdy and very sharp knife, as the frozen pear makes the roll particularly hard. Bake as instructed above. Feel smug about how organised you are.
Traditional mincemeat is a great little recipe to make around this time of year. It’s incredibly simple, keeps well and your homemade jar can be whipped out the cupboard at a moment’s notice if you’re in need of emergency mince pies. If you’ve already made your Christmas pudding (like this one here…) then it’s highly likely that you have leftover dried fruits or chopped peel or even some suet lurking in the cupboards. This is a great way to use them up, and with 18 days left til Christmas (yes, that’s right, EIGHTEEN DAYS) now is the perfect time to do so. If you can resist, it’s best to leave this recipe to infuse for 2 weeks; and if you manage there will be a jar of perfect mincemeat sitting in your cupboard to use in the days leading up to Christmas – and of course, most importantly, on Christmas Day itself.
Before you begin making this recipe make sure you sterilise the jar, or jars, you are using to store the mincemeat in. You can do this in a few different ways. If you have a dishwasher then the easiest method is to put your already clean jars through a hot rinse. If not then you can wash them out with boiling water (or heat with water in them in a microwave until the water boils – I couldn’t do this since my jar has metal on it!) and leave to dry upside down either naturally or in a very low oven.
Ingredients (makes enough mincemeat to fill a 2 litre jar) 600g mixed dried fruit e.g. raisins, currants, sultanas, cranberries, cherries 300g suet 90g chopped peel 250g soft brown sugar ¼ tsp mixed spice ¼ tsp ginger ¼ tsp ground cinnamon ½ fresh nutmeg, grated 1 lemon 1 Bramley apple, peeled and grated 100ml brandy
2 bay leaves
Method 1. Put all the dry ingredients except the bay leaves (so the dried fruit, suet, chopped peel, sugar and spices) in a large bowl. Mix well.
2. Add both the zest and juice of the lemon, along with the apple and brandy, and give everything a really thorough mix.
3. Carefully spoon the mincemeat into your sterilised jar(s) and push one or two bay leaves into the top. Seal and store for a couple of weeks.
Mincemeat will store for a long time provided you have properly sterilised the jars – lots of recipes say up to 6 months, but I’m pretty sure I have used mincemeat from the year before and it tasted delicious.