Home-made food for the festive season
Discussion
prand said:
On top of turkey I'm planning on smoking my own ham (7kg ish with bone in) on my new Smokey Mountain smoker, and make a tonne of devils on horseback (soak prunes in brandy & brown sugar overnight, wrapped in bacon), which I was also thinking of doing on the smoker.
I quite like the look of a bottle of Hine Rare as recommended elsewhere.
Some great ideas there, I'd heard of devils on horseback but didn't know they were made like that. I like prunes, and brandy, and bacon.I quite like the look of a bottle of Hine Rare as recommended elsewhere.
Plus I can see us getting one of those smokers too.
vournikas said:
singlecoil said:
They are meant to be like that, it improves the mince/pastry ratio 
May I ask what recipe you use for the case?110gm plain flour
25 gms hard margarine (Stork is good)
25 gms hard fat (Trex is good)
ice cold water
small pinch of salt if wished
brush with beaten egg
That's enough for 12 mince pies
The mincemeat was also home made, I can get the recipe for that if anyone wants it. It's less sweet than the stuff that you buy in jars.
sherman said:
You need enough water that it binds everything in the bowl together. You shouldnt have any crumbs in the bottom of your bowl after you have formed your dough. It shouldnt be sticky though. Maybe very slightly tacky.
My wife will add that he should not have used butter, and that having made the dough he needs to let it rest 30 minutes minimum, in the fridge, wrapped in cling film.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff