The year is flying by, and it’s already time to make my two Christmas special programmes for RTÉ. It is always enjoyable, and this year they will be coming from Kenmare. Our base is the Lansdowne Hotel and a big thank you to the staff who look after us so well. So here in the Journal I will be in a festive mood for the next few weeks because, as I said, time flies and Christmas will be on top of us soon.
This week I’m baking two delicious recipes using mincemeat. This mincemeat loaf cake is ideal for visitors dropping in. Just slice and add butter. It is delicious served on its own, or lightly warmed, with a spoonful of cream. It also makes a nice homemade gift for friends and neighbours.
It is important to get good quality pre-made mincemeat and Siobhán Lawless of Foods of Athenry makes a superb product. We use Achill Island sea salt in the cookery school. It is a nice natural product and was set up by the O’Malley family in 2013, and they have gone from strength to strength.
These frangipane mince pies can be made up to three days in advance or frozen and refreshed in a moderate oven set at 180°C (350°F/gas mark 4) for 8-10 minutes before glazing. They make a lovely festive treat with custard. The frangipane is a light almond filling that you might recognise from Bakewell tarts. Make sure to use a good cognac.
We serve a small variation of the mince pies as petit fours in the restaurant from November to January.
Frangipane mince pies with brandy butter
MAKES: Serves 18
For the brandy butter:
150g icing sugar, sifted
100g butter, softened
3 tbsp brandy
For the pastry:
175g plain flour, plus extra for dusting
100g cold butter, diced
50g caster sugar
1 egg yolk, plus beaten egg to glaze
½ tbsp cream
½ tsp lemon juice
For the frangipane:
100g butter
100g caster sugar
2 large eggs
100g ground almonds
1 tbsp plain flour
1 tbsp dark rum
1 vanilla pod, split in half lengthways and seeds scraped out
For the filling and topping:
1 x 400g jar of mincemeat
25g flaked almonds
Apricot jam, to glaze
Icing sugar, for dusting
Method
1 To make the brandy butter, cream together the icing sugar and butter. Beat in 1 tablespoon of boiling water and the brandy until smooth. Put in a dish, cover and chill until needed.
2 To make the pastry, put the flour, butter and caster sugar in a food processor and blend for 20 seconds. Add the egg yolk, cream and lemon juice and blend just until the pastry comes together. Wrap in cling film and chill for 1 hour.
4 To make the frangipane, preheat the oven to 200°C (400°F/gas mark 6).
Put the butter and caster sugar in a large bowl.
Using a hand-held mixer, beat until soft and creamy. Scrape down the sides, then add the eggs and continue to beat. Add the ground almonds, flour, rum and vanilla seeds and mix briefly.
5 Roll the pastry out thinly on a lightly floured work surface and cut into
18 x 6.5cm circles and use these to line the bun tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane. There is no need to spread the mixture flat, as it will level out in the oven (but don’t overfill the tins).
Sprinkle a few flaked almonds on top of each one.
6 Bake in the oven for 15-17 minutes, until cooked through and light golden, watching carefully. Remove the mince pies from the tins and allow to cool a little on a wire rack.
7 Dilute the apricot jam with a little water and bring to the boil, then brush the top of each warm tartlet with this glaze. These are best served warm with a light dusting of icing sugar.
Festive mincemeat loaf cake
Ingredients: Serves 8-10
Zest and juice of 1 orange
1 apple, grated
1 jar Irish-made mincemeat
2 Irish free-range eggs
3 tbsp maple syrup
50g sea salted butter, melted
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp whole milk
200g plain flour, sieved
1 tsp baking powder
¼ tsp Achill Island sea salt
Serve with salted butter
Method
1 Preheat the oven to 180°C (350°F/Gas Mark 4).
2 Line a 1lb loaf tin with parchment paper.
In a large bowl, mix the orange zest and juice, grated apple, mincemeat, eggs, maple syrup, melted butter, vanilla extract and cinnamon until well combined.
3 In a separate bowl, sieve the flour, then stir through the baking powder and salt.
4 Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix. Add enough milk to give a soft, dropping consistency.
5 Spoon the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean, before turning out onto a wire rack to cool.
6 Serve with plenty of salted butter.
