redfrock Posted November 15, 2009 Share Posted November 15, 2009 Was busy trying to multi-task last night; cooking a curry, putting together the mincemeat, doing some washing - you know how it goes. Anyway I had to rush the last bit of the mincemeat prep otherwise it wasn't going to get to fester overnight. It is the first time I have made it from scratch. It is the tried and tested Delia recipe. Trouble is I think I have cut the pieces of apple too big. I thought they would vanish in the cooking, but obviously not. They are about 1/2 cm to 1cm square. Will it matter? Do I need to start again? And she says to leave the skin on the apples. Well won't that be a bit odd when eating it? Or will it have softened to nothing? Anyone would think I didn't know how to cook! The thing is I was putting together something of everything I am making, including mincemeat and a Christmas pud for our Ukrainian friend but I don't want to give her something that hasn't worked or isn't right Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted November 15, 2009 Share Posted November 15, 2009 I've not made Delia's recipe ( I use Nigella's recipe). Sometimes the apple doesn't turn to mush in the pan, I try to trap the un-mushed bits against the side of the pan with a spoon and squish them, time consuming but it is quite satisfying! Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted November 15, 2009 Share Posted November 15, 2009 I made the Delia recipe for the first time last week. I have also left the apple slightly larger that I think is ideal but is is soft enough I think not to cause a problem. With the skins on the currants etc I don't think that you will notice the skin on the apples. I am sure that the difference in taste of homemade verus shop bought will more than make up for any little mistakes that we might have made. Quote Link to comment Share on other sites More sharing options...
redfrock Posted November 15, 2009 Author Share Posted November 15, 2009 last daft question then! Do I put it into warm sterile jars or cold ones? It really isn;t very clear, and seeing as I have been making chutneys and marmalades and all sorts lately I am confused at having to leave it to go cold anyway let alone working out what type of sterile jar to use Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted November 15, 2009 Share Posted November 15, 2009 If you're putting the mincemeat in cold I'd think cold jars, to get them to seal you might have to water bath them, but I made mincemeat before and never actually sealed the jars and it was fine. Homemade mincemeat is lovely, nothing like the sharp stuff you get in the shops! BeckyBoo Quote Link to comment Share on other sites More sharing options...
redfrock Posted November 15, 2009 Author Share Posted November 15, 2009 Thanks for that BB! In the end I did put them into cold jars. Think I will have to throw one jar away though as I very cleverly touched the inside of the rim as I was putting the wax disc in At least it made 6 jars though. Am looking forward to trying it. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 15, 2009 Share Posted November 15, 2009 Thanks for that BB! In the end I did put them into cold jars. Think I will have to throw one jar away though as I very cleverly touched the inside of the rim as I was putting the wax disc in At least it made 6 jars though. Am looking forward to trying it. Why throw it away - eat it yourself over the next week or so! I can recommend it warm with ice cream! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 15, 2009 Share Posted November 15, 2009 Oh no, don't throw it away ! You've worked hard on it and should use it up if you can. I make LSH a nice pudding with mincemeat, fruit and puff pastry. I roll out half the puff pastry in a rectangle, spread it with mincemeat, leaving an inch or so as a border all the way round then lay either sliced apples, peaches, plums, pears or mango over the top then roll out the other half of the pastry and put that on top, sealing around the edges and cutting little slashes in the top layer to let the fruit show through. Bake for about 20-25 minutes at 180C. Serve with cream/ice cream. Scrummy! Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted November 16, 2009 Share Posted November 16, 2009 Throw it away......golly I hope not after all that hard work, and besides you need to do some quality control Try this as another idea....seriously scrummy warm or cold, with cream/ice cream/custard http://wiki.omlet.co.uk/index.php/Kate%27s_Christmas_Mincemeat_Streusel_Cake Sha x Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 16, 2009 Share Posted November 16, 2009 You read my mind, Sha! I remembered that recipe while I was washing up. It's delicious and as it freezes amazingly well, it can be brought out at Christmas . Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted November 16, 2009 Share Posted November 16, 2009 Mine doesn't freeze well...there's never any left Sorry Kate, I still don't realise that you are Mrs Frugal now !! Sha x Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 16, 2009 Share Posted November 16, 2009 Sorry, Sha. I fancied a change after all these years of being plain old Kate . The recipe makes 2 cakes so I usually freeze one to bring out when I can't think of anything to make LSH for pudding later on in the year . Shockingly, neither of us like mince pies so all my homemade mincemeat goes into puddings of some description throughout the year . Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 16, 2009 Share Posted November 16, 2009 I love mincemeat and apple in puff pastry too, so tasty on a cold winter day Delia's mincemeat keeps really well, because of the way it has been cooked Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 16, 2009 Share Posted November 16, 2009 We're still eating last year's batch and it's still delicious . It's Stir Up Sunday this week so I'm looking forward to making this year's . Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted November 16, 2009 Share Posted November 16, 2009 I can't see that you'd have to throw it away, it should keep for ages even one it's been opened. Or make into puds and freeze! BeckyBoo Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted November 17, 2009 Share Posted November 17, 2009 I'm planning to make some this weekend alongside the Christmas puds - can I ask you experienced mincemeat-makers to be a bit more specific about your recipes? I have 2 Nigella recipes, one that is suet-free and another that she makes with quinces instead of apples - is there another I've missed? If anyone has a tried and tested recipe and doesn't mind sharing it, I'd be eternally grateful - we love mince pies but loathe bought mincemeat (and I never know what kind of suet has gone into it!). I would happily swap for the best Christmas pud recipe in the world! Quote Link to comment Share on other sites More sharing options...
Christian Posted November 17, 2009 Share Posted November 17, 2009 I have made this recipe for the past 3 years and it tastes wonderful! Has never let me down. viewtopic.php?f=20&t=7544&hilit=fat+less+mincemeat&start=15 Scroll down a bit! Thanks xraylady! Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted November 17, 2009 Share Posted November 17, 2009 Thanks Christian, it sound similar to the suet-less one I saw, which was tempting... I will be trying this later on in the week! Quote Link to comment Share on other sites More sharing options...
C&T Posted November 18, 2009 Share Posted November 18, 2009 I've made Christian's fat free one this year - first time I've made Mincemeat, and I liked the idea of a fat free one - sounded as though might be a bit lighter after everything else consumed at Christmas time! But by the time added the pastry and the brandy butter, not sure exactly how light it will be... Tastes fantastic though! And just wondering, why would you need to throw a jar of preserves away if get some of the contents on the lip of the jar? I always end up getting the jam or whatever all over the jar and down the outside (naturally clumsy!!). I just wipe it off and put the lid on...? My mum's the same... Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 18, 2009 Share Posted November 18, 2009 Sounds lovely, I might be making 2 batches this year Quote Link to comment Share on other sites More sharing options...
