Mince Pies

This is a great Christmas treat, as a gift idea or if you wanted to make them instead of buying them this mix will make over 36 mini minced pies and the cost will minimal as most of the ingredients would be what you have at home already: flour, eggs, sugar, butter all you need to have in stock is a jar of minced meat.

                                              Ingredients;

1kg Sweet Pastry

1 Jar of Mince Meat

Frangipane: equal quantities of ground almonds, whole eggs, sugar, butter. 

I used 200g of each which made the 36 minced pies.

Method: 

1. Preheat the oven to 200 degrees/gas mark 6.
2. Make the sweet pastry as described in the recipe below, leave for 30 minutes before using.
3. Grease the tray and then line, I used a tian ring to cut out the bases, its lines the try and leaves a small rim in which to in-case the pie. 
4. Then I put a small teaspoon amount of the mincemeat on each of the cases and then top with some frangipane, you only need a teaspoon as this will expand. 
5. Then you pop the whole tray in the oven for 15 to 20 minutes until golden and then set aside to cool, arrange on a plate and dust with icing sugar, there you have it mini homemade mince pies. 

Pommes Fondant (Stock potatoes)

This recipe is great is you want a change for your Sunday dinner, The prep time isn't that much but the flavours are great!, I have decided to use these in the Christmas dinner this year, they never disappoint  This recipe is for about 8-10 People 

Pommes Fondant (Stock potatoes)

1.5kg Potatoes, Turned

250ml Clarified Butter

500ml Chicken Stock

Salt

Cracked peppercorns

Chopped Parsley

Method:

1. Toss the potatoes in the butter until coloured
2. Cover 2/3 with chicken stock and place in the preheated oven 220/ gas mark 7 for 45 minutes
3. Brush with melted butter halfway through cooking
4. Arrange on vegetable dishes and brush with melted butter and garnish with chopped parsley

Christmas Cake aka Fruit Cake

This is a classic in many Irish homes around the 8th of December homes will be filled with the smells of Christmas cake, the fruits, the spices, the alcohol. The cake is then offered to every visitor that walks in your door over Christmas, it is a shout out to Old Irish Traditions! In my family it isn't so much about the eating of the cake but stirring the batter and making a wish, it is a tradition we have been doing for as long as I can remember - that to me makes the Christmas cake.

454g Butter
454g Soft Brown Sugar
113g Currants
623g Sultanas
623g Raisins

170g Cherries
56g Dried Apricots
56g Ground Almonds
510g Plain Flour
8 Eggs
56g Dates
1 Tsp Mixed Spice
1 Tsp Cinnamon
113g Mixed Peel

Method:

1. Cream the butter and the sugar, 
2. Beat 6 eggs in a bowl and add to the batter, alternating with half of the flour and make a batter
3. With the other half of the flour, cut all of the fruits in half; dates, apricots, cherries and mix through the flour
4. Add the fruit to the batter and the rest of the ingredients 
5. Adjust the consistency with whiskey
6. Leave to sit overnight 
7. Cook for 3.5 hours at gas mark 2/150 degrees 
8. Decorate with almond paste or marzipan, then with either royal icing or fondant

Gateaux Mille Feuille

This is a custard slice they aren't normally known by their french names. you can alter this to just creme Chantilly and by adding some coffee essence to the fondant and make a coffee slice. there are no measurement below because its all up to you, these are the ingredients but the sizes you want or the amount of fillings you want is entirely up to you!

Gateau Mille Feuille

Puff Paste Trimmings

Crème Patisserie

Raspberry Jam

Boiled Apricot Jam

Fondant Icing

Chocolate

Method:

1. Cut the cooked paste into three even pieces, spread two layers with a light coating of jam. Spread an even layer of pastry cream on the first piece, place the second piece on top, repeat the process once more, finally placing the final layer on top with the reverse side up.
2. Brush with boiling apricot glaze; allow to cool, pour a thin layer of fondant over the top, using a palette knife spread evenly over the top taking care not to draw crumbs through the icing.
3.  Pipe lines of chocolate on top the length of the piece, using a small knife, draw the fondant and chocolate backwards and forwards at even spaces, thereby creating a marbled effect on top.
4. To create the design (its called feathering) get a matchstick and before the mix sets run it against the chocolate piping. 

Pecan Pie

Like the lemon tart this can be made in a large mould or divided out into tartlets, which are easier to serve but can me more time consuming to prep.

Pecan Pie

1 lb Sweet Pastry

250g Pecans

125g Hazelnuts

250g Brown Sugar

½ Large Spoon of Golden Syrup

2 Tablespoons of Brandy

100g Butter

3 Eggs

Method:

1. Melt sugar, syrup, brand and butter over bain maire, mix eggs, vanilla and salt together. Beat egg, mix into cooled syrup and fold in roughly chopped nuts.
2. Line a 9 in. flan ring with sweet paste.
3. Pour on the pecan mixture. Bake 190 degrees/ gas mark 5 for 45-50 mins.

Creme Patisserie

This is more like the custard you would make for strawberries and custard. it does have custard powder in it other variations have only egg yolks but the can often result in sweet scrambled egg if not done properly. This makes a rich custard with the butter. This recipe would serve 4.

Crème Patisserie

1 ltr Milk

200g Sugar

80g Custard Powder

50g Butter

8 Egg Yolks

Method:

1. Place milk and vanilla in a large saucepan and bring to the boil.
2. In a separate bowl beat in egg yolks and sugar until a ribbon is formed when whisk is lifted from the mix.
3. Work in the custard, taking care not to over mix.
4. Strain and Pour the boiled milk onto the egg mixture, whisking quickly in order to avoid lumps forming.
5. Return the mixture to a clean saucepan, place on a simmering heat and cook until the mixture boils and becomes thick and leaves the sides of the pan, it is important to whisk thoroughly while the mixture is being cooked Pour into a clean bowl, sprinkle with caster sugar, cover and allow to chill prior to use.

Sauces for Chicken

Chicken Veloute: 

80g Roux

½ Litre of Stock

Method:

1. Cook the Roux until it reaches a blond stage and then add in the chicken stock bring to the boil and simmer for 30 mins. 
2. Skimming every 10 mins.

Chicken Supreme: 

500ml White Chicken Stock

100g White Mushroom Trimmings

800ml Chicken Veloute

100ml Cream

75g Butter

Method:

1. Place the white chicken stock and the mushrooms in a saucepan and reduce by half. 
2. Add the chicken Veloute and reduce to a coating consistency. 
3. Pass through a fine trainer. 
4. Mix the butter in thoroughly away from the heat. 
5. Finish with the cream and adjust the seasoning.

Chicken Bourguignon

This dish can be made in advance and then out in a slow cooker you dont have to use the chicken cut for saute you could use all breasts for a quick version or all oyster thighs for the long version. Anything on the bone would need more time to cook this should serve 4 people 

100g Butter

200g Lardons Blanched

30 Button Onions

40 Button Mushrooms

10 Portions of Chicken Cut for Sauté - an earlier blog post 

100g Finely Chopped Onion

300ml Red Wine

1 Clove of Garlic Crushed

10 Heart Shaded Croutons

500ml Demi-Glace

Parsley Chopped

Method:

1. Heat the butter in a sauté pan then add the lardons, onions and finally the mushrooms, quickly fry until brown and remove. 
2. Season the chicken, place in the saute pan and colour quickly on both sides. 
3. Replace the garnish, cover with a lid and cook more slowly on the side of the stove. 
4. Remove the breasts and the wings first; the legs will require extra cooking time. 
5. Dress the cooked chicken and garnish in earthenware dishes, cover and keep warm. 
6. Add the onion and garlic to the pan and cook. 
7. Drain off the surplus fat, add the wine and reduce by two-thirds. 
8. Add the demi-glace and reduce to a light coating consistency. 
9. Adjust the seasoning, pass the sauce through a fine strainer over the garnish and the chicken, finish with the croutons with have had the tips dipped in parsley

Demi Glace: 

50g Clarified Butter

50g Flour

25g Tomato Puree

500ml Beef Stock

Method:

Add the ingredients to a pot and reduce by half

Chocolate Sauce

This is a great accompaniment for ice-cream or brownies or chocolate fondant.

1000ml Cream

500ml Milk
600g Chocolate
Vanilla Pod

Method:

1. Add the milk and cream to a pot and bring to the boil
2. Add the vanilla pod and the chocolate and stir until all are fully combined
3. Strain and allow to cool.

Ice-Cream Base

This is a nice recipe and it actually works, it makes Vanilla Ice-cream but of course you can add whatever flavour you want to it but make sure you add extra cream so it still has its smooth texture and will be easy to scoop. This recipe will make 2.5 litres of ice-cream.

TOP HINT: Make sure to check out the department stores after the holiday season just as the sale starts, I managed to find an ice-cream maker original price 90 euro and it was reduced to 40! - Bargain!

1700ml Cream
1500ml Milk
2 Vanilla Pods
800g Castor Sugar
800g Egg Yolks

Method:

1. Combine all of the ingredients except the egg yolks
2. Bring the mix to the boil
3. Cool gently 
4. Add the milk/ cream mixture to the egg yolks and whisk vigorously
5. Return to the pot and cook until thickened
6. Strain and cool.
7. Then add to the ice cream maker, the one I have says to chill the bowl for 24 hours then churn the ice cream, done in 20 minutes and it's great. However if you don't have an ice-cream maker, you have to stir it while it is freezing to stop the ice crystals from forming.
8. Once you have the basics you can add your flavours to this, although what is nicer then homemade creamy vanilla ice-cream? Well....chocolate ice-cream.