Posts Tagged ‘all spice’
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Figgy Christmas Pudding
Tuesday, November 23rd, 2010
Ingredients
* 250g pack butter , softened, plus extra for the bowls and paper
* 750g dried figs
* 150ml brandy
* 700g mixed sultanas and raisins
* 3 eating apples , peeled, cored and grated
* 175g light muscovado sugar
* 175g dark brown soft sugar
* 200g breadcrumbs
* 200g self-raising flour
* 1 tbsp allspice
Method
1. Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
2. Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
3. Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don’t touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.
On the big day…
Steam the puds as above to reheat – they’ll take half the time they took to cook, to heat through.
Tags: all spice, apple, figs, raisins, sultanas
Posted in Christmas, Pudding and desserts | No Comments »
Smoked Sausage With Cabbage and Apples
Sunday, December 13th, 2009
Smoked Sausage With Cabbage and Apples
Ingredients:
1/4 cup packed brown sugar
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon nutmeg
dash allspice
dash ground black pepper
1/2 medium head cabbage, coarsely chopped,
12 to 16 ounces chicken sausage links or other smoked sausage, sliced in 1/2-inch pieces
1 cup sliced onion
1 large Granny Smith apple, peeled, cored, coarsely chopped
1/4 cup apple juice
3 tablespoons cider vinegar
Method
Heat oven to 325° F .
Combine the brown sugar, garlic, salt, nutmeg, allspice, and pepper in a small bowl.
In a large oven-safe casserole dish, layer half of the cabbage, half of the onion, half of the apple, and half of the sausage slices. Sprinkle with half of the brown sugar and spice mixture. Repeat the layers with the remaining cabbage, onion, apple, sausage, and brown sugar mixture. Pour the apple juice and vinegar over the casserole.
Cover tightly and bake for 2 hours, stirring occasionally. Add more juice if needed.
Serves 4.
Tags: all spice, apple, cabbage, garlic, nutmeg, onion
Posted in Meal Suggestions | No Comments »