Chocolate Orange Mincemeat – shouts Christmas louder than a chorus of drunken carollers

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For me, chocolate and orange are the two flavours that sing out louder than a chorus of drunken carollers “Christmas is Here! Christmas is Here! “ And guess what? They absolutely love each other’s company.

This year I went through my (now dog-earred) copy of The Flavour Thesaurus and picked out other flavours that adore chocolate and like to hang out with each other as well.  

Don't be put off by the list of ingredients - it's mostly an assembly job.

See? Assembly job!

For approximately 4 jars of mincemeat, you will need...
... to pre-heat the oven to 180°C   

300g sultanas

100g ready-to-eat prunes (e.g. no stone), finely chopped

100g dried sour cherries (or dried cranberries), finely chopped

300g ready-to-eat dried apricots, finely chopped

100g mixed peel (this is finely chopped candied peel of oranges and lemons)

100g walnuts, finely chopped

220g dark brown sugar

200g grated apple (I used Granny Smiths)

125g butter, cut into cubes

finely grated zest and juice of 1 large orange

finely grated zest and juice of 1 lemon

 ½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg (or ground nutmeg)

5 coriander seeds, crushed (or ¼ teaspoon ground coriander)
3 allspice berries, crushed (or ground allspice, but not mixed spice)

2 whole cloves, crushed

2 teaspoons cocoa powder, sifted

1 teaspoon vanilla extract

6 tablespoons Cointreau (or other orange liqueur) + an additional 2 tablespoons to stir in at the end 

Method

Mix all the ingredients together in a large oven-proof dish with a lid. Cover and place in the preheated oven and cook gently for 3 hours, stirring every half hour or so (set a timer... )

When the cooking time has elapsed, remove from the oven and allow to cool, stirring briefly every half hour until cold. This keeps the butter evenly distributed throughout the mixture.

Finally, stir the remaining 2 tablespoons of Cointreau (or other orange liqueur) into the cooled mixture before sealing in clean, dry jars.

It will keep well for up to a year in a cool dark place or in the fridge - but I can’t really see the point in that!

With these fairy-size piece, you can eat three without a hint of guilt!

For the fairy-sized mince pies in the photos, stamp out rounds of short crust pastry using a 5cm (2 inch) scone cutter and use them to line a mini-muffin tin. Fill them to the top with the cooked, cooled mixture. Bake for about 10 minutes at 180°C. 

For regular-sized mince pies, use a 7.5cm cutter (2½ inch) for the base and a 6cm cutter (2¼ inch) for the lids. Fill, seal and bake for 20 – 25 minutes at 165°C or until a pale golden brown. Remember to poke two holes in the top of each with a sharp knife to let the steam out and stop them bursting open.

I prefer my mince pies warm from the oven (the microwave is death to pastry) with a swirl of fresh cream. A touch of Cointreau in the cream is optional.

It's snowing!

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Spiced Orange Shortbread – a celebration of festive laziness

Pin It Laziness is vastly under-rated. As far as I am concerned it is an unrecognised but significant catalyst for inspiration, motivation and resourcefulness. Laziness prompts the dawning of that great realisation: there must be an easier/faster way of doing this – whatever this is. That realisation, in turn, sparks creativity in pursuit of that easier/faster way.

Oh I wish it could be Christmas every day-ay-ay! 

I had been planning a chickpea and chorizo stew as a savoury change from all the sweet baking I’ve been featuring lately, but the chickpeas need overnight soaking and there’s lots of gathering of herbs and chopping of vegetables and slicing of meats involved. That’s not normally any hassle at all, but I have yet to trim the Christmas tree, write the Christmas cards, wrap the Christmas presents – all on my To Do list today - and I want something I can produce quickly, with minimum effort – something extremely lazy.

I ask myself what could be easier/faster? The answer that quickly springs to mind is shortbread.

Measure! Mix! Bake! (Eat!!!)

It couldn’t be lazier easier. Measure. Mix. Bake. What’s more, it is so true to my philosophy - simple ingredients, magical food – that I know it is meant to be.

Santa baby, slip some shortbread under the tree for me...

I don’t have a particularly sweet tooth, but shortbread is my downfall. I can safely say this one is the best I have ever made. With the barest touch of clove and cinnamon and studded with tiny nuggets of caramelised orange peel, it is utterly festive. I have redeemed my complete lack of effort slightly by dipping half of these little stunners in melted dark chocolate. Oh, raise a glass to laziness!

For about 30 shortbread cookies you will need...... to pre-heat the oven to 170°C

175g butter, softened

75g caster sugar

200g plain flour

50g corn flour

¼ teaspoon vanilla extract

¼ teaspoon ground cinnamon

¹/₁₆ teaspoon ground cloves

a pinch of fine table salt

2 tablespoons candied orange peel, diced

2 tablespoons iced water

1.      Place the butter and sugar in a food mixer or a large bowl and mix together until fluffy and paler in colour.

2.      Mix in the plain flour, corn flour, vanilla essence, ground cinnamon, ground cloves and salt. When these are mixed into a fine sandy crumb, add in the candied peel.

3.      Finally, add in the water, mixing just until the ingredients come together in a ball.

4.      Roll out on a floured surface to a thickness of about 7mm / ¼ inch. Cut out Christmassy (or other) shapes and place on a non-stick (or lightly floured) baking sheet. Squash any off-cuts into a ball and re-roll.

5.      Bake the cookies in the pre-heated oven for 12 – 15 minutes or until evenly golden.

6.      Transfer to a cooling rack. When cold, dust with icing sugar or dip in decent quality melted chocolate – dark, milk, or white, I’ll leave it up to you. I’m feeling far too lazy to make that decision!



Aaah - the perfect antidote to Christmas shopping!

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Pine Nut and Almond Macaroons – and not a pink poodle in sight!

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When I think of macaroons, the first image that comes to mind is of the currently fashionable Parisian version available in a variety of pastel shades and exotic flavours. For me they are the confectionery equivalent of the pampered pink poodles you find trotting along the Promenade de la Croisette in Cannes, looking over-primped and more than a little absurd.

Pine nut and almond macaroons - one is never enough!  

Then a very fond memory swoops in, of a time I spent in Almería in Southern Spain, and the gorgeously simple macaroons I found at Almería’s favourite pastry shop.

If you get a chance to visit Almería, seize it! It is a little jewel of a town, full of romance and the history of millennia (and a large helping of petty thievery – so keep a weather-eye open). It is right on the coast so you can swim away the extra calories you are bound to take on board while you are there - Almería has some wonderful places to eat.

As the heat begins to fade from the day, the paseo begins. Crowds emerge and begin a stately promenade around the town. It is a chance to see and be seen. If you are a people-watcher, you could hardly get a better ringside seat than the pavement tables outside La Dulce Alianze, the 19-Century pastelería on Paseo de Almería. It is like a more refined and much smaller Bewleys of Grafton Street. You will be lured in by the stunning window display. An Aladdin’s cave of chocolates and pastries will call to you as you make your way to the stylish café area at the back. Resign yourself to the fact that you will emerge with at least a half-dozen prettily-wrapped sweetmeats (maybe these macaroons) to eat later.

Meanwhile, here’s something to whet your appetite in advance of your visit. These little beauties make a light, slightly chewy treat during the festive season, and not a pink poodle in sight!

For approximately 20 macaroons you will need...

 ...to pre-heat the oven to 160°C



Scatter with pine nuts and
press lightly into the batter  

 2 egg whites

¼ teaspoon table salt

150g caster sugar

130g ground almonds

20g plain flour

¼ teaspoon vanilla extract

Pine nuts and flaked almonds to decorate

Icing sugar to finish

You will also need sheets of rice paper or non-stick baking parchment

Method

1       In a large mixing bowl (or food mixer) whisk the egg whites with the salt until the whisk leaves soft peaks in the mixture when you lift it out.

2       Mix in the caster sugar, ground almonds, plain flour and vanilla extract until combined.

3       Cover two baking sheets with ricepaper or non-stick baking parchment onto which you place teaspoonsfuls of the mixture about 5cm apart, flattening them slightly. You should get about 20 macaroons from this mixture.

4       Sprinkle 10 with pine nuts and 10 with flaked almonds, pressing the nuts lightly into the batter so that they stick.

5       Place in the pre-heated oven for 15 minutes or until evenly golden.

6       Transfer the macaroons – still on their backing paper – to a wire rack to cool. When cold, peel away the rice paper if that’s what you used (it doesn’t matter if some sticks – it’s perfectly edible) or carefully remove the non-stick parchment paper*.

7       Dust with icing sugar.

These are wonderfully Christmassy and just the thing to accompany a cup of real hot chocolate.

Tip: *If your 'non-stick' baking parchment sticks, don’t panic! Any paper that adheres is easily scraped away with a knife.

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