‘I made mincemeat first week of October and it is maturing. I stopped using suet in mincemeat last year when I made two identical batches, one with suet and the other without. When I served the two batches of mincepies separately, no one could identify any difference in the mincepies and the feedback was that the batches must be identical. So no more suet for us’
For my mincemeat you will need:
2 teaspoons mixed spice
1/2 teaspoon ground cinnamon
a pinch of ground cloves
1/4 teaspoon grated nutmeg
6 tablespoons brandy
200g candied peel
200g soft brown sugar
grated zest of 1 orange
grated zest of 1 lemon
grated zest of 1 tangerine
juice of 2 lemons
juice of 1 orange
Chop the almonds and hazelnuts. Grate the apples and place in a large bowl with the citrus juice. Add all the other ingredients. Mix all the ingredients and store in sterilized jars for up to a year.
And today I made mincemeat turnovers. You just need some filo pastry and olive oil. Cut the filo in pastry length ways into strips depending on what size you want the turnovers. Place a teaspoon on mincemeat at one end of the strip. Lift the corner of the filo and fold diagonally over the filling enclosing the filling at the same time. This forms a triangle. Fold again until you reach the end of the strip. Brush the turnover with olive oil. Place them on a baking sheet covered with baking paper and bake at 200C for 15 minutes. Turn over and bake them for another 5 to 10 minutes depending on how crusty you like them.
I did not like the filo pastry I used during today’s programme. It was a big let down!
Lea’s Good Food Everyday is aired live everyday on Smash TV
My dried fruit and nuts come from St Georges Brand, tableware Loft Naxxar, kitchenware by Tescoma 🙂