After two years of producing brand new recipes for Christmas (turkey crown marinated in buttermilk, and plum pudding parfait, were both very popular), Neven Maguire is this year preparing a thoroughly traditional Christmas, but with imaginative ways of cooking the ham, turkey and lamb. Much of his success comes from the fact that his recipes are thoroughly tried and tested and, if followed carefully, are guaranteed to be successful. He also shares the recipe for his Aunt Maureen's famous Christmas pudding.
Toasted Cheese Bites
Neven says: "These can be made the day before you need them and covered with cling film until ready to bake. Feel free to substitute the Cheddar cheese with any other cheese you have to hand or you could even use a mixture. If the cheese is too soft to grate then cut into very fine dice.
Makes about 30
Ingredients:
150g (5oz) Cheddar cheese, grated (such as Wexford mature)
200ml tub crème fraiche
1 tsp mild mustard
10 thick slices of white or brown bread
about 225g (8oz) cooked wafer-thin ham (or use leftover Christmas ham)
about 3 tbsp softened butter
sea salt and freshly ground black pepper
Method:
Mix together the cheese with the crème fraiche and mustard. Season with salt and pepper and spread over five slices of the bread. Cover with a layer of the cooked ham and finish each one with another slice of the bread.
Heat a large frying pan over a medium heat. Thinly spread the butter on the outside of each sandwich and then cook in batches for a couple of minutes on each side until golden brown. Cut off the crusts if liked and then then cut into bite-sized pieces. Arrange on a platter, then pierce each one with a cocktail stick and serve immediately.
Feta-Style Sheep’s Cheese & Artichoke Stuffed Peppadews
Neven says: "Peppadew is the trademarked brand name of sweet piquante peppers grown in the Limpopo province of South Africa. They are now available in most supermarkets and a great canapé option for people who are trying to avoid carbs during the festive season."
Makes 20
Ingredients:
3 chargrilled artichokes, drained (from a jar)
handful of rocket or flat-leaf parsley
50g (2oz) Knockalara sheep’s cheese (or use a similar feta-style cheese)
20 peppadews, drained (from a jar)
freshly ground black pepper
Method:
Finely chop the artichokes and rocket or parsley and put in a bowl. Crumble in the cheese and season with pepper. Use a teaspoon to spoon the mixture into the peppadews and arrange on a platter to serve.
Gubben Smokehouse Chorizo with Celeriac Remoulade
Neven says: "The remoulade can be made a day in advance and kept covered in the fridge. For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you’ve got any to hand."
Makes 40
Ingredients:
1 small celeriac
juice of 1 lemon
1 tbsp mild mustard
2-3 tbsp mayonnaise or crème fraiche
40 thin slices Gubeen Smokehouse chorizo (rind removed)
sea salt and freshly ground black pepper
Method:
Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place in a bowl and add the lemon juice and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.
To serve, spoon a teaspoon of the celeriac remoulade on to each slice of chorizo, then fold over to encase the remoulade and secure with a cocktail stick.
Lettuce Cups with Prawns & Mango
Neven says: "This fresh, light canapé will compliment any canapé selection. Just don’t let them hang around for too as they will loose their crispness and begin to wilt."
Makes 20
Ingredients:
1 small cos lettuce (2)
300g cooked peeled Dublin Bay prawns
1 large firm ripe mango, peeled and cut into small dice
finely grated rind of 1 lime and lime separated into segments
about 2 tbsp rapeseed oil
sea salt and freshly ground black pepper
salad cress, to garnish
Method:
Divine the cos lettuce into individual leaves, trimming down the large outside leaves so that they are all roughly the same size – you’ll need 20 in total. Place in a large bowl and cover with cling film. Chill until ready to use. Use the very small centre leaves in a sandwich or for another dish.
Chop the Dublin Bay prawns if large and place in a bowl with the mango, lime rind and segments. Dress with the rapeseed oil, mixing well to combine and season to taste. Cover with cling film and chill until ready to use - you can prepare this up to 4 hours in advance.
To serve, arrange the little lettuce leaves on a serving platter, spoon in a little of the prawn & mango mixture and finish each one with a few sprigs of salad cress to serve.
Roast Turkey with Chestnut & Dried Cranberry Stuffing
Neven says: "Once you have invested in a large piece muslin, which is readily available from good kitchen shops and on line, often referred to as ‘butter or cook’s muslin’, the easiest way to roast a turkey is, fortunately, also the best. Forget spinning it during cooking, or brining it, or embalming it in foil – this is absolutely foolproof.. If you want to be sure that your turkey is cooked invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind. "
Serves 10-12
Ingredients:
6kg (12lb) oven-ready turkey, at room temperature (preferably free-range)
1 orange
4 rindless streaky bacon rashers
8 ready-to-eat pitted prunes
1lb cocktail sausages
175g (6oz) butter, at room temperature
1 tbsp plain flour
3 tbsp Maderia
600ml (1 pint) turkey or chicken stock (see tip box)
For the stuffing:
75g (3oz) butter
1 large onion, diced
175g (6oz) fresh white breadcrumbs
200g (7oz) canned or vacuum-packed chestnuts, chopped
1 tbsp chopped fresh parsley
2 tsp chopped fresh sage
50g (2oz) dried cranberries, finely chopped
salt and freshly ground black pepper
small bunch fresh herbs, to garnish (to include parsley, sage and bay leaves)
Method:
Preheat the oven to 190C (375F), Gas mark 5. To make the stuffing, melt the butter in a frying pan and add the onion, herbs, cranberries and chestnuts then cook for a few minutes until the onion has softened but not coloured. Place the breadcrumbs in a bowl and tip in the onion mixture, then mix well to combine and season to taste. Divide among two buttered sheets of tinfoil and roll each one into sausage shaped rolls, twisting the ends to fasten; set aside. These can be made 2-3 days in advance and kept in the fridge until needed.
Cut the orange in two and stuff into the cavity of the turkey. Cut bacon in half and use to tightly wrap prunes. Arrange on a plate with the cocktail sausages, cover with cling film and chill until needed. Turn the turkey breast-side up and tie the top of the drumsticks with string. Melt the butter, then soak the muslin in the butter, then season the turkey and place it over the turkey, ensuring it is all covered. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – this size turkey should take about 4 hours and 20 minutes.
Put the turkey in a large roasting tin. Baste every 45 minutes to 1 hour; it is important to do this quickly so as to not let the turkey or oven cool down, as this could alter the cooking time. Add the bacon wrapped prunes, cocktail sausages and stuffing rolls to the turkey for the last 30 minutes and allow to finish cooking. If the stuffing rolls have been made in advance and are well chilled down then give them an extra 15 minutes or so until they are fully heated through. To be sure its cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a serving platter, then carefully remove the muslin and surround with the bacon wrapped prunes and cocktail sausages. Cover with foil and leave to rest in a warm place for 10 minutes or up to 30 minutes is fine, then carefully remove the muslin.
Place the roasting tin directly on the hob over a gentle heat and skim any excess fat from the cooking juices. Stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden. Pour in the Maderia, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally. Season to taste.
To serve, garnish the turkey with the bunch of herbs in the neck cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, vegetables and all of the trimmings.
Turkey Stock
Ask your butcher for the giblets with your turkey as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, six whole peppercorns, two bay leaves and a sprig to thyme. Pour in 2 pints (1.2 litres) of water and bring to the boil, then reduce the heat and simmer for 45 minutes. Strain and use as required.
Christmas Ham with Sticky Apricot & Ginger Glaze
Neven says: "A traditional ham is the perfect choice if you’ve got hoards of visitors to feed so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Have you ever wondered what the difference is between ham, bacon and gammon? Bacon is cured pork; gammon is a hind leg cut of bacon and once this particular cut is cooked, it is called ham. Any leftovers from this ham or your turkey can be used in countless other dishes, such as my Filo-Crusted Ham, Cheddar & Leek Pie – even the bone will make a wonderful stock."
Serves 10-12
Ingredients:
5.25kg (11lbs) leg of gammon (on the bone)
4 celery sticks, roughly chopped
2 onions, sliced
5cm (2in) piece fresh ginger, cut into slices
1 tbsp black peppercorns
2 star anise
1.5 litres (2 ¾ pints) cider
For the glaze:
100g (4oz) light muscovado sugar
175g (6oz) apricot jam or conserve (good quality)
juice of 1 lemon
4 star anise
4 pieces preserved stem ginger, cut into small matchstick sized strips
Method:
Although gammon is less salty nowadays, soaking is still a good idea. Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.
Preheat the oven to 120C (225F), Gas Mark ½. Use a large deep roasting tin with a rack that’s big enough to hold the ham. Put the celery, onions, ginger, peppercorns and star anise in the tin and pour over the cider, then put the rack on top. Sit the ham on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the oven. Cook for 12 hours or overnight – you can now leave it for 1-2 days before finishing the recipe. Alternatively leave to rest and cool down for at least 30 minutes.
Preheat the oven to 180C (350F), Gas mark 4. Now make the glaze. Put the sugar in a small pan with the apricot jam or conserve, lemon juice and star anise. Heat gently until the sugar has dissolved, then add the stem ginger and star anise and simmer for 3-4 minutes or until reduce to a thick glaze, stirring occasionally to ensure it doesn’t catch at the bottom. If you think it has become too thick and sticky, then add a tablespoon of water to loosen it out.
Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat with a small serrated knife to make a diamond pattern, being careful not to cut into the meat.
Brush all but a couple of spoonfuls of the glaze all over the ham, distributing the stem ginger strips and star anise. Roast for 45 minutes to 1 hour until golden and sticky. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15-20 minutes.
To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness. When you reach the bone, insert the knife at a flatter angle and slice across the top of the bone. Turn over the leg to carve slices from the other sides.
Caramelised Onion Relish
Neven says: "This onion relish can be used in so many different ways and it will keep happily for up to a month in the fridge. We get through a lot of it in the restaurant and at home I just love having it over the festive season with cold ham or turkey or as part of a cheese board."
Makes about 450g (1lb)
2 tbsp olive oil
5 onions, thinly sliced
1 garlic clove, crushed
200ml (7fl oz) red wine
100ml (3 1/2fl oz) balsamic vinegar
50g (2oz) light muscovado sugar
salt and freshly ground black pepper
Method:
Heat the olive oil in a large pan and cook the onions on a gentle heat for about 10 minutes, stirring occasionally, until soft but not browned.
Stir in the garlic and sugar and then pour in the red wine and balsamic vinegar. Cook gently for about 35-40 minutes until thickened and sticky, stirring occasionally. Season with salt and pepper to taste.
Store the onion relish in an airtight container or sterilised jar in the fridge and use as required.
Golden Crunch Roast Potatoes
Neven says: "While turkey may be the star of the Christmas table, if you get your roast potatoes right then frankly, you could serve chicken nuggets and most people would still be happy as Larry. Let’s face it we are all about the potatoes as a nation! There's no big secret to greatness here: you don't need to dust them with semolina (too grainy), or toss them in seasoned flour. Don't boil them to the point of disintegration – there's no need, and half of them will then just fall apart – but do add some of the peelings to the pan when parboiling; believe it or not, they really do improve the flavour (just taste the cooled water for the proof). Toss the potatoes gently while draining, to rough up the edges, rather than going to the bother of scraping them with a fork. All you really need is hot fat, and an even hotter oven. This recipe also works for 900g of parsnips – simply blanch for 3 minutes instead, and cook for about 45 minutes."
Serves 10-12
Ingredients:
2.4kg floury potatoes, such as Rooster or Desiree, King Edward, Maris Piper
Jar of goose fat or about 6 tbsp olive oil
sea salt
Method:
Preheat the oven to 190C(375F), Gas mark 5. Wash and peel the potatoes, reserving the peel. Cut them in half or quarters, depending on their size. Put them in a large pan of salted boiling water, along with the peel – it's easiest if you can put this in a muslin-infusing bag. Parboil for 8 minutes.
Meanwhile, put four tablespoons of goose fat, or six tablespoons olive oil in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over. Season.
Roast for about an hour until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry. Serve immediately these do not appreciate hanging around!
Roasted Potatoes with Truffle & Parmesan
For a really decedent twist once the roast potatoes are cooked sprinkle them with a couple of teaspoons of your favourite truffle oil and then scatter over freshly grated Parmesan cheese to serve.
All-In-One Baked Vegetables
Neven says: "These vegetables not only taste delicious but also are the perfect accompaniment not only to your turkey but to any roast, such as a roast rib of beef or even the Slow Roast Leg of Lamb and the best part is that they can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven! The oven temperature is quite flexible so simply put on the bottom shelf of your oven depending on what you are cooking and adjust the cooking time accordingly. The best part of them is that they will keep warm in the unopened parcel leaving you with one less thing to worry about!"
Serves 10-12
Ingredients:
675g (1 1/2lb) carrots
675g (1 1/2lb) parsnips
4 celery sticks
1 small onion, very finely chopped
2 tsp fresh thyme leaves
50g (2oz) butter
Maldon sea salt and freshly ground black pepper
Method:
Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips then cut into even-sized batons. Cut the celery into similar sized batons. Take a large double sheet of tin foil or parchment paper and pile the vegetable batons in the middle.
Scatter the onion and thyme over the vegetables and dot with the butter, then drizzle over about four tablespoons of water. Season to taste with salt and pepper, then fold in the sides of the parcel to enclose the carrots by bringing up the sides, then folding over and twisting the edges.
Place the foil or parchment bag on a baking sheet and roast for 1 hour until the vegetables are meltingly tender and slightly caramelised. To serve, either open the baked vegetable parcel at the table or carefully pour the vegetables and all of their juices into a nice big warmed dish.
Fragrant Slow Roast Leg of Lamb
Neven says: "I have long wanted to create a dish of lamb that is baked for over four hours, till its flesh is almost soft enough to part from its bones with a spoon. Now I normally love my lamb rose-pink and juicy but this recipe is absolutely delicious. Just think of the smell of the quietly roasting lamb teasing everyone for the best part of the afternoon – come dinnertime everyone will be literally gagging for it!"
Serves 6-8
Ingredients:
8 garlic cloves
finely grated rind of 2 lemons
1 tsp sweet paprika
2 tbsp ground cumin
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
120ml (4fl oz) olive oil
2.3kg (5-6lb) leg of lamb
1kg (2 1/4lb) waxy potatoes, halved (such as Organic Nichola)
5 fresh bay leaves
juice of 2 lemons
For the mint yoghurt:
250g carton Greek yoghurt
juice of ½ lemon
1 tbsp olive oil
2 tbsp chopped fresh mint
pinch of ground cumin
For the salad:
2 tsp red wine vinegar
3 tbsp extra-virgin olive oil
150g (5oz) baby spinach leaves
15g (1/2oz) bunch fresh flat-leaf parsley, leaves picked off and roughly chopped
1 small red onion, very thinly sliced
225g (8oz) mixed cherry tomatoes, halved
½ cucumber halved lengthways, seeded and thinly sliced
75g (3oz) black Kalamata olives, stoned and quartered
sea salt and freshly ground black pepper
Method:
Crush the garlic and one teaspoon of salt in a pestle and mortar. Add the lemon rind, paprika, cumin, herbs and a good grinding of black pepper and crush to a smooth pulp. Stir in four tablespoons of the oiive oil. Using a sharp knife, create lots of holes all over the lamb, and then rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag and pour in the lemon juice. Place in the fridge to marinate overnight.
The next day, take the lamb out of the fridge about one hour before you want to cook it. Preheat the oven to 160C (325F), Gas Mark 3. Lay two long pieces of parchment paper on top of two long pieces of foil – one widthways, the other lengthways to form a cross. Cut the potatoes into 2cm (3/4in) slices, bring up the sides of the foil and pile the potatoes in the middle, drizzle with olive oil, then pour over the marinade from the lamb and tuck in the bay leaves, a sprig of thyme and one of rosemary. Sit the marinated lamb on top of the potatoes season with salt and pepper and scrunch the foil together tightly to enclose the lamb completely. Carefully lift into a roasting tin and roast for 2 hours until the lamb is meltingly tender.
Remove the lamb from the oven and increase the temperature to 220C (450F), Gas mark 7. Unwrap the parcel and scrunch the tin foil and parchment paper under the rim of the tin, then baste the lamb with the juices and return to the oven for another 20 minutes until browned. Remove the lamb from the tin and wrap in the foil and set aside to rest. Turn the potatoes over and return to the oven for another 30 minutes, then season with salt.
While the potatoes are cooking, mix together the ingredients for the mint yoghurt in a bowl and season with salt and pepper. Combine the red wine vinegar, olive oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing at the last minute just before you are ready to eat. Shred the lamb from the bone and arrange on warmed plates with the roasted potatoes and some dressed salad. Add a spoonful of the mint yoghurt to each one to serve.
Auntie Maureen’s Plum Pudding
Neven says: "It is hard to believe that Christmas is almost upon us, and nothing beats the flavour of homemade Christmas pudding, so start stirring now. It is very important to get good quality fruit. The advance preparation now will make things easier at Christmas but, apart from that, the tastes will be so much better if made now. I love plum pudding – hot or cold – with lashings of cream but the brandy and rum crème analgise is even more special. I always look forward to it. A big thank you to Auntie Maureen."
Makes 2 x 1.2 litre (2 pint) puddings
Ingredients:
50g (2oz) plain flour
1/2 tsp ground mixed spice
1/4 tsp ground nutmeg
1/2 tsp ground cloves
175g (6oz) fresh white breadcrumbs
175g (6oz) light muscovado sugar
175g (6oz) raisins
50g (2oz) currants
225g (8oz) sultanas
50g (2oz) candied mixed peel
50g (2oz) blanched almonds, chopped
1/2 apple, grated (core discarded)
½ small carrot, grated
finely grated rind and juice of 1 lemon
175g (6oz) butter, melted, extra for greasing
1 egg, lightly beaten
300ml (1/2 pint) stout
fresh redcurrant sprigs and icing sugar for dusting, to decorate (optional)
spiked almond custard, to serve
Method:
Sift together the flour, mixed spice, nutmeg and cloves. Add the breadcrumbs, sugar, raisins, currants, sultanas, mixed peel, almonds, apple, carrot, lemon rind, lemon juice and melted butter and mix until well combined. Gradually add the beaten eggs, stirring constantly followed by the stout. Mix everything thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover each one with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place.
To cook, preheat an oven to 130C (250F), Gas 1/2 and stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook for 6 hours (or you can steam for 6 hours in the usual way). Cool, re-cover with clean greaseproof paper. Again, store in a cool, dry place.
On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2-3 hours until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
To serve, cut the plum pudding into slices and arrange on serving plates or for individual puddings, microwave the slices then pack into small individual pudding moulds and turn out on plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
Spiked Almond Custard
Neven says: "This is an old-fashioned recipe that seems to have been forgotten about. If you are nervous about the custard curdling you could also make this in a heatproof bowl set over a pan of simmering water but I don’t normally bother. You can wash the vanilla pod and use it again or just stick it into a bag of caster sugar and leave it to infuse for a week or so to make vanilla sugar. Alternatively use a teaspoon of vanilla extract for a similar result. It will keep happily in the fridge for 2–3 days."
Makes about 400ml (14fl oz)
Ingredients:
5 egg yolks
3 tbsp caster sugar
1 heaped tsp cornflour
1/2 vanilla pod, split in half and seeds scraped out
300ml (1/2 pint) milk
300ml (1/2 pint) cream
50g (2oz) ground almonds
about 1 tbsp brandy, plus extra to serve
about 1 tbsp dark rum
about 1 tbsp Amaretto
Method:
Place the egg yolks in a large bowl with the sugar, cornflour and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan with the almonds and vanilla pod and bring to the boil, then immediately remove from the heat and leave to infuse for 15 minutes. Strain into a jug, discarding the almonds and vanilla pod.
Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan with the brandy and rum and place over a gentle heat. Cook gently for 6–8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Serve hot or transfer to a large bowl. Press a sheet of clingfilm directly onto the surface of the custard to help prevent a skin forming and leave to cool, then chill until needed. It can also be put into a squeezy bottle depending on how you want to use it. Best served warm and use within 3-4 days. Flambe with extra brandy to serve, if liked.
MacNean Frangipane Mince Pies
Neven says: "If you want to make these delicious mince pies in advance complete to the end of stage 4 up to 3 days ahead. Refresh in a moderate oven at 180C (350F), Gas Mark 4 for 8-10 minutes, then glaze. Freeze the mince pies at the end of stage 4. Thaw at room temperature for 2-3 hours, then arm through in the oven as described below before glazing."
Makes 18
Ingredients:
For the pastry:
100g (4oz) butter
225g (8oz) plain flour
pinch of salt
2 tsp icing sugar
1 egg yolk, plus beaten egg to glaze
For the frangipane:
100g (4oz) butter
100g (4oz) caster sugar
2 large eggs
100g (4oz) ground almonds
1 tbsp plain flour
½ tsp almond extract, or to taste
For the filling and topping:
400g (14oz) jar mincemeat (preferably MacNean – see separate recipe)
25g (1oz) flaked almonds
apricot jam, to glaze
a little lemon juice
icing sugar, to dust
Method:
To make the pastry, place the butter, flour, salt and sugar into a food processor and blend for 20 seconds. Add the egg yolk and blend again until the pastry comes together. Do not over-work or the pastry will be tough. Wrap in cling film and chill for an hour.
To make the frangipane, put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.
Preheat the oven to 200C (400F), Gas Mark 6. Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top of each one. Bake for 15-17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.
Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm with a light dusting of icing sugar.
VARIATION
If you want to make a large tart, you can use the exact quantity above to fill a 23cm loose-bottomed tin, which will take about 25 minutes in the preheated oven.
MacNean Mincemeat
Not surprisingly, my Auntie Maureen is also the champion of this Maguire classic. Before she retired, she was a Domestic Science teacher in Cavan, and I don’t believe she ever had a pupil who didn’t learn how to make her marvellous mince meat pies. Once you’ve made it yourself, you’ll never buy another jar of the stuff again. Why not make twice the amount of mincemeat
and put into some sterilised fancy jars, then wrap with a red ribbon and give a jar to your friends for a Christmas gift.
Makes about 4 x 400g (14oz) jars
Ingredients:
350g (12oz) eating apples
225g (8oz) butter
225g (8oz) raisins
225g (8oz) sultanas
225g (8oz) currants
100g (4oz) candied citrus peel
175g (6oz) blanched almonds, chopped
175g (6oz) dark muscovado sugar
finely grated rind 1 orange
finely grated rind 1 lemon
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
300ml (1/2 pint) whiskey
Method:
Peel, core and finely chop apples. Melt the butter in a small pan or in the microwave. Mix all ingredients together in a large bowl and cover with clean a tea cloth. Leave for 2 days for the flavours to develop, then pack into 3 x 400g (14oz) clean, dry jars. Seal and store in a cool, dark place for 3 weeks before use.
