Speaking of fruitmince pies.... REC
 

http://www.abc.net.au/tv/cookandchef/


http://www.abc.net.au/tv/cookandchef/txt/s2430357.htm


Might even try this one, this year, rather than **** around with those
fiddly little bloody things!!



--
Peter Lucas
Brisbane
Australia

I was having dinner with my boss and his wife and she said to me, "How

many potatoes would you like Peter?". I said "Ooh, I'll just have one

please". She said "It's OK, you don?t have to be polite" "Alright" I

said "I'll just have one then, you stupid cow".

Speaking of fruitmince pies.... REC
 

On Fri 28 Nov 2008 04:34:41p, Peter-Lucas told us...

> http://www.abc.net.au/tv/cookandchef/
>
>
> http://www.abc.net.au/tv/cookandchef/txt/s2430357.htm
>
>
> Might even try this one, this year, rather than **** around with those
> fiddly little bloody things!!

This is the fruitmince recipe I use, although it does contain suet.


* Exported from MasterCook *

Christmas Mincemeat

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Granny Smith Apples -- cored and diced small
8 Ounces Shredded Suet
8 Ounces Seedless Raisins
8 Ounces Sultanas -- (golden raisins)
12 Ounces Dried Currants
8 Ounces Mixed Candied Peel -- finely chopped
12 Ounces Dark Brown Sugar
1/2 Cup Black Mission Figs -- diced small
2 Oranges -- grated zest & juice
2 Lemons -- grated zest & juice
1/4 Cup Cider Vinegar
7 Teaspoons Mixed Spice -- (see Notes)
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Brandy -- (or mixture of brandy & rum)

Combine all ingredients, except brandy, in a large mixing bowl, stirring
them and mixing them together very thoroughly. Cover bowl loosely and
leave mixture in a cool place at least 12 hours or overnight, so the
flavors have a chance to mingle and develop.

Preheat oven to 225 degrees F. Cover bowl loosely with foil, or transfer
mincemeat to large non-reactive roaster with cover loosely fitted. Bake in
oven for 3 hours without stirring.

Remove from oven and uncover. The mincemeat will look as though it's
swimming in fat. This is how it should look. As it cools, stir it from
time to time; the fat will coagulate and instead of it being in tiny shreds
it will encase all the other ingredients.

When mincemeat is quite cold, stir in the brandy. Pack in sterilized jars
and fit lid tightly. The mincemeat will keep indefinitely in a cool, dark
cupboard, or may be refrigerated.

Yield:
"6 Pounds"
- - - - - - - - - - - - - - - - - - -
NOTES : British Mixed Spice

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

Blend all together and store in airtight container.
May also be used for Pumpkin Pie.




--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Today is: Day After Thanksgiving
Countdown till Christmas Day
3wks 5dys 6hrs 26mins
************************************************** **********************
Cats must lie under the coffee table and hiss at all of mom's guests.
************************************************** **********************

Speaking of fruitmince pies.... REC
 

Wayne Boatwright > wrote in
5.247:

> On Fri 28 Nov 2008 04:34:41p, Peter-Lucas told us...
>
>> http://www.abc.net.au/tv/cookandchef/
>>
>>
>> http://www.abc.net.au/tv/cookandchef/txt/s2430357.htm
>>
>>
>> Might even try this one, this year, rather than **** around with
>> those fiddly little bloody things!!
>
> This is the fruitmince recipe I use, although it does contain suet.
>


*Still* can't get anywhere near any recipe that has beef fat addded to
it!!

I even cut the fat of my steak before I BBQ them (now and then I'll
leave it on, but cut it off for serving, even though the SO *loves* the
gunk!! BLECH!!)


> 1/2 Cup Black Mission Figs -- diced small


Mmmmmmmmmmmmmmmm. Anything with figs in it sounds good. I'll have to
looksee what "Black Missions" are like.



--
Peter Lucas
Brisbane
Australia

I was having dinner with my boss and his wife and she said to me, "How

many potatoes would you like Peter?". I said "Ooh, I'll just have one

please". She said "It's OK, you don't have to be polite" "Alright" I

said "I'll just have one then, you stupid cow".

Speaking of fruitmince pies.... REC
 

On Fri 28 Nov 2008 05:59:46p, Peter-Lucas told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> On Fri 28 Nov 2008 04:34:41p, Peter-Lucas told us...
>>
>>> http://www.abc.net.au/tv/cookandchef/
>>>
>>>
>>> http://www.abc.net.au/tv/cookandchef/txt/s2430357.htm
>>>
>>>
>>> Might even try this one, this year, rather than **** around with
>>> those fiddly little bloody things!!
>>
>> This is the fruitmince recipe I use, although it does contain suet.
>>
>
>
> *Still* can't get anywhere near any recipe that has beef fat addded to
> it!!

You could substitute some butter for it. I have when I couldn’t get suet.

> I even cut the fat of my steak before I BBQ them (now and then I'll
> leave it on, but cut it off for serving, even though the SO *loves* the
> gunk!! BLECH!!)
>
>
>> 1/2 Cup Black Mission Figs -- diced small
>
>
> Mmmmmmmmmmmmmmmm. Anything with figs in it sounds good. I'll have to
> looksee what "Black Missions" are like.

They’re one of my favorites. Take a look he

http://www.purcellmountainfarms.com/...ion%20Figs.htm


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Today is: Day After Thanksgiving
Countdown till Christmas Day
3wks 5dys 2hrs 55mins
************************************************** **********************
Cats must wrestle Mom to the floor for chocolate.
************************************************** **********************

Speaking of fruitmince pies.... REC
 

Wayne Boatwright > wrote in
5.250:


>> *Still* can't get anywhere near any recipe that has beef fat addded
>> to it!!
>
> You could substitute some butter for it. I have when I couldn’t get
> suet.


I'd *definitely* do butter with my fruitmince.


>
>> I even cut the fat of my steak before I BBQ them (now and then I'll
>> leave it on, but cut it off for serving, even though the SO *loves*
>> the gunk!! BLECH!!)
>>
>>
>>> 1/2 Cup Black Mission Figs -- diced small
>>
>>
>> Mmmmmmmmmmmmmmmm. Anything with figs in it sounds good. I'll have to
>> looksee what "Black Missions" are like.
>
> They’re one of my favorites. Take a look he
>
> http://www.purcellmountainfarms.com/...ack%20Mission%
20Figs.ht
> m
>
>


YUM!! Fig Truffles :-)


--
Peter Lucas
Brisbane
Australia

I was having dinner with my boss and his wife and she said to me, "How

many potatoes would you like Peter?". I said "Ooh, I'll just have one

please". She said "It's OK, you don't have to be polite" "Alright" I

said "I'll just have one then, you stupid cow".