Christmas Mincemeat

Today I made Christmas Mincemeat

A Christmas favourite among my family has to be the ever festive Mince Pies and Apple and Mincemeat Crumble, well anything with the Christmas classic that is Mincemeat. Historically, Mincemeat always contained meat, then it branched into a meat and fruit combination but over the years it has developed itself into a purely sweet dish. To this day many modern recipes still contain beef suet. Although there are many boxed versions of store bough Mince Pies, nothing really beats a home-made Mince Pie. I have a number of different recipes in which I use Mincemeat, so I like to make it in bulk, jar it and store it to use over the Christmas period.

A clean sterilised jar is essential to the success and longevity of your Mincemeat. It is important to sterilise any jars used for preserves to remove any bacteria, yeasts or fungi to protect the food you put into the jar. To sterilise your jars heat the oven 130°C. Place the jars into the oven making sure they're not touching for a minimum of 20 minutes. Using thick oven gloves, remove from the oven and allow to cool slightly. Do not add cold food to hot jars or hot food to cold jars as this will cause the jars to shatter. This method will kill all bacteria and can be used for all preserves and once the mincemeat is in the jars it can last for up to six months. 

Ingredients: 

500g Sultanas

500g Currants

500g Raisins

250g Mixed Peal

100g Glacé Cherries

200g Granulated Sugar

80g Desiccated Coconut

60g Chopped Walnuts 

1 Lemon

1 Orange

1 Lime

4 Tablespoons Honey

2 Teaspoon Cinnamon

2 Teaspoon Nutmeg 

2 Teaspoon Mixed Spice

Instructions:

1. To Sterilise Jars -  Preheat oven to 130°C. Place Jars into oven for 20 minutes to ensure all bacteria is killed.

2. Place Raisins, Sultanas and Currants into a large mixing bowl and mix. Add in the Mixed Peal and mix. Roughly chop the Glacé Cherries and add into the mixture. 

3. Zest and  juice the Lemon, Lime and Orange. When zesting the citrus fruit ensure to stop when you reach the white pith as this layer is very bitter.

4. Add the zest of the fruit to the mixture and mix well. The zest adds a great freshness and zing to the mixture.

5. Add in the mixture of the Lemon, Orange and Lime juice to the bowl and mix thoroughly. The juice adds a great acidity which cuts through the sweetness. The juice is also absorbed by the dried fruit making them plump and packs a punch of flavour.

6. Add in the Granulated Sugar and stir through. The sugar will coat all the mixture and mix with the Fruit juice to form the "Sauce" of the Mincemeat.

7. Add in the spices and mix through. This is when the Mincemeat starts to smell like Christmas. If I could bottle that scent and carry it around with me for the month of December I would. 

8. Finally, add in the desiccated Coconut and chopped Walnuts. Although not typical Mincemeat ingredients they add great texture to the mixture along with another contrasting colour. 

9. Fill your jars right up to the top, pushing down slightly to ensure the mixture is packed. Place a small circle of parchment paper on top of the mixture within the jar and place the lid on the jars. The flavours will develop over the next two weeks and will keep for up to six months.

"All I want for Christmas is my two Mincemeat"

Gluten Free Breakfast Cookies

Today I made Gluten Free Breakfast Cookies

Some mornings all I want for breakfast is a Cookie and cup of tea but also want to have something at least a little bit healthy. Faced with this problem I had to do some research into what I could make to satisfy both these needs. I love the idea of Granola and throwing lots of healthy ingredients together and I love cookies so I thought what If I could combine the two? These Breakfast Cookies are ridiculously easy make. All you need is one bowl and your choice of healthy ingredients and the determination not to eat all of the mix before you make them into cookies. These are not only perfect for Breakfast. The Complex carbs from the Oats fuel amazing work outs, try one before hitting the gym. 

These Cookies start with a base of Gluten Free Quick Oats. I choose to use Gluten Free Oats for an extra Health Kick. I try to go Gluten Free whenever I can get away with it with my baking and this recipe is perfect for it. You need to use Quick Oats in this recipe, The Quick Oats are more powdery than Whole Oats which will give the Cookies more structure. Another must in these cookies is the Peanut Butter, I like to use Chunky Peanut Putter to give these Cookies a nice crunchy texture. I also like to add Apple Sauce and the Cookies are sweetened with a small amount of Maple Syrup or Honey. The add-ins can include Dried Cranberries, Raisins, Pumpkin Seeds, Sesame Seeds, Honey Roasted Peanuts, Pecans, Sunflower Seeds and Chocolate Chips.

Ingredients: 

(Makes 12)

• 180g Quick Oats
• 80g Chunky Peanut Butter
• 40g Maple Syrup (or honey)
• 30g Apple Sauce
• 40g Chocolate Chips
• 40g Raisins
• 0g Coconut
• 40g Sesame Seeds 

Instructions:

1. Preheat oven to 180°C. Line a large Cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine all the ingredients in a large bowl using a wooden spoon. Mix until all the ingredients are combined. The dough should look quite stiff.

3. Take a large Tablespoon of the mixture and roll around between the palm of your hands and form into a ball. Place onto prepared cookie sheets. Slightly flatten the tops of the cookie dough, the cookies will not spread in the oven so press into the shape you wish them to have. 

4. Bake for 14-16 minutes or until the edges are slightly browned. Allow to cool fully on the cookie sheets before transferring to a wire rack. 

5. Cookies will stay fresh in an air tight container at room temperature for one week. You can also freeze these cookies for up to 3 months. 

"Got Milk?"

Stuffed and Crusted Chicken Fillets, with Roast Veggies and Sweet Potato Cubes

Today I made Paleo Stuffed and Crusted Chicken with Chunky BBQ Sauce

I was recently asked by a good friend of mine to do a healthy all homemade dinner with no use of packages or jars or anything. I never like to use jars so I was thrilled to take on this challenge. I got fascinated with the ins and outs of the "Paleo Diet" recently and did a lot of research on what you are allowed and not allowed to eat. The Paleo Diet is also referred to as the "Caveman Diet" This diet is based mainly on the concept that you eat all fresh including lean cuts of Meat, Fruit, Vegetables Nuts, Pulses, Seeds and a select amount of oils with an emphasis on Nut Oils and Coconut Oils. This dish consists purely of lean Meats, tonnes of Veggies, Sweet Potatoes and a yummy homemade BBQ Sauce. 

Chicken is one of the leanest meats you can choose while still being super tasty and really moist. All around a perfect meat in my eyes. This chicken is stuffed with a mixture I made for stuffing chicken or using as a sausage substitute. It's made from very lean Pork mince, Wild Mushrooms and Herbs all blitzed together - a great way to up the protein levels of the dish. The crust is made from breadcrumbs - I make a Paleo Friendly bread using Almond Flour and Coconut oil but you can use Gluten Free Bread to make your breadcrumbs. I mix the Breadcrumbs with Cracked Black Pepper, Paprika, Basil, Sesame Seeds and Shredded Coconut. 

This dish is served with yummy Roast Vegetables, Sweet Potato Cubes and the best BBQ Sauce ever. The fact it's Paleo and super healthy is just a brilliant bonus. There is very little fat in this dish as there is only a tiny amount of Walnut oil used. The sauce came about by accident one day. I was just making a normal tomato sauce and then I realised I had the ingredients to make a BBQ Sauce so I thought I'd give it a go. Then when I had it made, along with tasting amazing and undoubtedly BBQ-y I realised it just happened to be Paleo. I leave this sauce a little chunky so it adds a great texture to the dish. The Sauce has a great sheen to it and a tangy, sweet and zingy flavour.

Ingredients:

For the Crusted Chicken:

• 3 Chicken Fillets
• 60g Sausage Meat - Homemade
• 1 Large Egg
• 2 Teaspoons Paprika
• 1 Slice of Gluten Free bread, breadcrumb-ed - Homemade Paleo Bread
• Cracked Black Pepper
• 2 Tablespoons Chopped Nuts
• 2 Tablespoons Sesame Seeds
• 2 Tablespoons Shredded Coconut

For the Roast Vegetables:

• 4 Large Carrots
• 1 Red Pepper
• 1 Yellow Pepper
• Large Handful of Mange Tout
• Large Handful of Baby Sweetcorn
• Half a lemon

For the Sweet Potato Cubes:

• 3 Large Sweet Potatoes
• Tablespoon of Walnut Oil
• 2 Teaspoons Paprika

For the BBQ Sauce:

• 1 Large Onion
• 2 Cloves of Garlic
• 300g Cooked and Crushed Tomatoes 
• 2 Teaspoons Paprika 
• Juice of Half a Lemon
• 1 Tablespoon Molasses 
• 1 Tablespoon Raw Honey
• 2 Teaspoon Cider Vinegar 

Instructions: 

1. Butterfly the three chicken fillets. Place the homemade Sausage Meat into the pocket in the Chicken Fillet and close over the side again and press secure. 

2. In a bowl mix together the Breadcrumbs, Paprika, Sesame Seeds, Chopped Mixed Nuts, Shredded Coconut and Cracked Black Pepper. In another bowl whisk the egg. Dip each Chicken Fillet first in the egg and then into your crust mix. Make sure you cover the chicken fillets fully with crust and then place on a baking tray.

3. For the Roast Vegetables: Dice your carrots on the diagonal - to make them look pretty, try keep them all roughly the same size and place them in a baking tray. Dice up the Red and Yellow Pepper and add to the carrots, finally add in the Mange Tout and Baby Sweetcorn. Squeeze over the juice of half a lemon and season.

4. For the Sweet Potatoes Cubes: Cut up the Sweet Potatoes into cubes and place in a baking tray - I like to leave the skins on for the extra fiber (nothing to do with the fact I'm lazy). Drizzle with a small amount of Walnut Oil and then sprinkle with the Paprika. 

5. Place the Chicken fillets, Vegetables and Sweet Potatoes into the oven at 200°C for 20-25 minutes. While they are in the oven you can make the sauce.

6. Fry the finely diced Onion and crushed Garlic in a frying pan until soft - you don't need any colour on them. Add in the Cooked and Crushed Tomatoes and simmer for 2-3 minutes. Add in the Paprika, Lemon Juice, Molasses, Honey and Cider Vinegar and simmer for a further 8-10 minutes. The sauce will start to thicken as it starts to reduce leaving a thick, glossy, tangy and sweet healthy BBQ sauce. 

7. When the Chicken Fillets are golden brown and the Vegetables and Sweet Potatoes have softened slightly you can take up your yummy healthy meal and slather with your yummy BBQ Sauce.

"Following the Paleo Diet has become much easier with the news the earliest known Winery was in a Cave "

Coconut and Cranberry Scones

Today I made Coconut and Cranberry Scones. 

Some mornings it's difficult to face the same old bowl of cereal or plain toast, you need a little something special. These little beauties are perfect for those exact mornings. I normally make these guys on a lazy Sunday morning. They also freeze perfectly so you can freeze some of them in a little plastic container and have them in the freezer for mid-week morning emergencies. Most places I go for coffee are limited to just plain or raisin scones which can become tedious when you go for coffee as often as my family does. A number of years ago I started playing around with making scones myself. The regular plain and raisin scones started to bore me. So I started to play around with different ingredients.

These scones are made with a basic scone recipe spiked with Lemon and Lime zest and packed full of Dried Cranberries, Grated White Belgian Chocolate and Desiccated Coconut. The Lemon and Lime Zest really lifts what could be a heavy and boring scone dough. You don't need much sugar in this recipe as the White Chocolate and Dried Cranberries add to the sweetness. The coconut really gives a great texture to the scones. These scones cook out with a crisp and crunchy outside and a marshmallow-y softness on the inside.An extra bonus to these scones, your house will smell like a bakery for the whole day. 

 Ingredients:

(Makes 12)

• 375g All Purpose Flour
• 125g Unsalted Butter
• 70g Sugar
• 2 Teaspoon Baking Powder
• Pinch of Salt
• 2 eggs - Room Temperature
• 120mls Milk
• 100g Dried Cranberries
• 100g Desiccated Coconut
• 60g Grated White Chocolate
• Zest 1 Lemon
• Zest 1 Lime

Instructions:

1. Preheat the oven to 160°C. Line two baking sheets with baking parchment or silicone mats.

2. Sift the flour and baking powder into a large bowl. Add in the pinch of salt and the sugar and mix. Make a well in the center of the flour and add in the egg. Whisk in one egg and half the milk and work it through, add in enough milk to bring the mixture into a ball of dough. 

3. Add in the Desiccated Coconut, Grated White Chocolate and Dried Cranberries and work in with your hands until everything is mixed together.

4. When it is brought together turn out on to a floured surface. Work the dough a little so it looks smooth and has no cracks.

5. On your floured surface roll out the mixture till it's 11/2 inches in thickness. Using a cookie cutter cut out your scone shapes. When you have gotten as many out of your dough rework the dough back into a ball and roll out again repeat till you have used all dough. 

6. Place scones onto your baking sheets. Whisk the other egg and brush the top of each scone with the beaten egg. I normally like to sprinkle a little Golden Brown Sugar for an added crunch.

7. Bake in preheated oven for 10-12 till golden brown. You can check if the inside of the scones are cooked like you would check if bread is cooked, by turning one scone over and tapping the bottom of it. If it sounds hollow then they are cooked.

8. Leave to cool on the baking trays for 7/8 minutes then transfer to a wire wrack. Serve warm with topping of choice, I like just pure strawberry jam, or jam and cream.

"You'll go Coco-nuts over these"