mince meat

Sweet and boozy this fruit mincemeat will have you looking for new ways to use it this Holiday season!

Homemade Fruit Mincemeat

sweet apples, peeled,

orange, zested, peeled and diced

c raisins

golden raisins

½ c dried apricots, chopped

dark brown sugar

lemon juice

cinnamon

nutmeg

allspice

½ c brandy*, (bottom shelf is fine)

In a medium saucepan, mix diced apples, orange...

In a medium saucepan, mix diced apples, orange zest, diced orange fruit, and remaining ingredients except the brandy. Stir and simmer over medium heat, stirring occasionally for 30 minutes.

Remove the mixture from the heat and stir...

Remove the mixture from the heat and stir in the brandy.*

Place the mixture in an air-tight container and...

Place the mixture in an air-tight container and store in the refrigerator for at least 2 weeks before using, to let the flavors meld.

This will keep in the fridge 2-3 months.

https://mediavine-res.cloudinary.com/video/upload/wqyet5qhrkmubeximmxs.mp4

What is mincemeat? We’re here to break down the confusion behind this boozy fruit concoction and share a recipe to make your own homemade mincemeat.

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Make & mature Christmas cake

1kg mixed dried fruit(use a mix of raisins, sultanas, currants, cherries, cranberries, prunes

orange

lemon

milliliters brandy,Sherry, whisky

pack butter,softened

light soft brown sugar

plain flour

ground almond

½ tsp baking powder

tsp mixed spice

¼ tsp ground cloves

flaked almonds

eggs

tsp vanilla extract

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> set over a medium heat.

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and leave to cool for 30 mins.

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a>, then wrap a double layer of newspaper around the outside – tie with string to secure.

Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.

Tip into your prepared tin, level the top with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> and bake in the centre of the oven for 2 hrs.

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

Don’t feed the cake for the final week to give the surface a chance to dry before icing.

These garlicky delicious meaty open homamade sausages are such a Romanian staple and no BBQ will ever happen without them. With just a few ingredients, they are to die for especially when served hot with mustard and a cold, cold beer! Perfect for any type of weather.

Homemade mici - romanian garlicky meat open sausages

500 g ground beef (I used 5% fat content)

pork

beef stock (ideally homemade * see recipe notes)

ml beer

tsp soda bicarbonate

salt

garlic

thyme

nutmeg ((optional))

coriander powder ((optional))

tsp ground cumin ((optional))

tsp ground pepper

tsp cayenne pepper

Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution - extra mixing/kneading.

In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.

Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique

You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.

Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.

Place them onto a hot grill or in a hot pan and cook them on each side ( x 2) for no longer than 4 min.

Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!

Five ingredients are all you need for this thrifty dish that makes the most of mince and has a great sage and onion flavour

Beef & bacon meatloaf

sunflower oil

pack sage & onion stuffing mix

beef stock cube

rashers smoked streaky bacon

beef

Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.

Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.

Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.

With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard

Pear & mincemeat crumble cake

pears

golden caster sugar

pack salted butter

self-raising flour

ground almonds

tbsp plain flour

tbsp mincemeat

Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn’t be juices once the pears are cooked. Add the spice; leave to cool.

Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.

Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Traditional mincemeat

raisins

currants

brandy

lemon, juice of ½

shredded suet

chopped mixed peel

nutmeg,

Bramley apple, peeled and grated

Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Using pork mince, these easy budget-friendly meatballs make the perfect weeknight dinner.

Crunchy Asian-Inspired Pork Meatballs with Gravy recipe

pork mince

celery,

breadcrumbs

onion, finely chopped

tomato sauce

soy sauce

tbs plain flour

Massel Vegetable Stock Cube

water

Welcome to our new episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch and pass a taste test. For this round, we challenged Wazza to recreate the Chiko Roll - an Australian lunch time and road trip favourite. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel, here: youtube.com/deliciousaustralia. You will need a kitchen thermometer for this recipe.

Chiko Roll recipe

tbs rendered lamb fat (substitute sunflower oil)

cabbage, very finely shredded

onion, very thinly sliced

celery, very finely chopped

carrot, chopped into 5mm pieces

green beans,

tsp mild curry powder

beef mince (not lean mince)

tbs barley, cooked to packet instructions

tbs (40 grams) unsalted butter

tbs (40 grams) plain flour

Sunflower or other neutral oil,

Massel Salt Reduced Stock Cube

(300 grams) plain flour, plus extra to dust

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6163515847001&=domain=del

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Top Tags

Homemade Fruit Mincemeat

Make & mature Christmas cake

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Top 8 mince meat recipes from across the web

The most viewed mince meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Fruit Mincemeat

Make & mature Christmas cake

Homemade mici - romanian garlicky m...

Beef & bacon meatloaf

Pear & mincemeat crumble cake

Traditional mincemeat

Crunchy Asian-Inspired Pork Meatbal...

Chiko Roll recipe

The most viewed mince meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine