Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Christmas Mince Pies Recipe

Mince Pies Photo : Karen E Photography

Mince Pies
Photo : Karen E Photography

Christmas Recipe Eight
Christmas Mince Pies

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Christmas Mince Pies

My desired delight over the Christmas period, a family tradition, to always make a wish on the first eaten. The orange and Van Der Hum flavours of the mince-meat add an interesting and un-expected flavour within the mouth.

Pastry

Yields: 850g of pastry

Ingredients:

  • 250g salted Butter
  • ½ cup White Sugar
  • 1 whole Egg
  • 3 cups Cake Flour
  • 5ml Baking Powder

Method:

  1. Beat butter, sugar and the eggs.
  2. Add the rest of the sifted ingredients.
  3. Hand-line thinly, using half of the pastry, small cupcake moulds using ones finger tips. Prick with a fork and oven bake at 160°C for 5-10 minutes or until cooked, cool, add below mince meat, grate left over pastry over mince meat. Place back in the oven at 180°C until pastry is cooked about ten minutes.

Orange Marmalade and Van der Hum Mince Meat

Yields: 1.6kg - store left over mince meat in a sterilised bottle

Ingredients:

  • 300g Granny Smith apples, peeled, cored and grated
  • 150g Suet, shredded
  • 360g Raisins
  • 200g Currants
  • 100g Candied Peel
  • 216g Treacle Brown Sugar
  • 120ml freshly squeezed Orange Juice
  • 1 Orange, zest
  • 65ml Lemon Juice
  • 1 Lemon, zest
  • 30ml Marmalade Jam
  • 50g Almonds - blanched, whole
  • 100ml Van Der Hum
  • 50ml Brandy
  • 20ml Mixed Spice
  • ½ Nutmeg, grated
  • ¼t Cinnamon, ground

Method:

  1. Mix all the above ingredients together, leave overnight, place into the oven the next morning in a tray - covered with tinfoil at 130°C for 1½ hour - 2 hours or until the suet is melted and coating the fruit mix.
  2. This can be kept in an airtight bottle for months.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za