insideKENT Magazine Issue 81 - December 2018 | Page 77

FOOD+DRINK
BAKING FEVER AT CHRISTMAS cont.
British Cassis Mince Pies
Ingredients:
For the mincemeat:
• 200g frozen blackcurrants (optional)
• 500g currants
• 500g muscatel or Californian raisins (or a
mixture)
• 500g sultanas
• 500g Bramley apples , peeled, cored and
chopped fairly small
• 2 x 250g boxes shredded beef suet (or vegetarian)
• 100g whole blanched almonds, coarsely
chopped
• 350g natural demerara sugar
• 100g dark muscovado sugar
• 1 rounded tsp ground cinnamon
• 2 rounded tsp ground mixed spice
• 1 large, juicy lemon
• 250g whole mixed peel, chopped into small dice
• 75ml dark rum
• 225ml British Cassis
For the sweet pastry:
• 500g plain flour
• 275g unsalted butter
• 200g icing sugar
• 4 egg yolks
Method:
1. Wash the dried fruit thoroughly in a colander
under the cold tap. Tip the fruit on to clean tea
towels and dry by patting in the cloths. Put the
dried fruit in a very large bowl with the apples,
suet, almonds, blackcurrants, sugars and spices.
Grate the zest of the lemon into the bowl, then
squeeze in the juice. Tip in the peel and the British
Cassis and the dark rum.
2. Mix all the ingredients very thoroughly – it's
easiest to do this with your (very clean) hands.
Cover and leave to stand for 24 hours.
3. Pack the mincemeat into sterilised or
dishwasher-clean jars (Kilner jars are ideal) and
top with greaseproof paper jam covers. Seal the
jars tightly and store in a cool place. The
mincemeat will last from one year to the next,
but it’s best used within 6 months.
4. Sift the flour and icing sugar together rub
in the butter, mix in the egg yolks to make a
paste. Chill the pastry in the fridge for 20mins
before use.
5. Make mince pies as usual, and serve with an
additional dash of the Cassis and a swirl of
whipped cream.
Divine Mont Blanc Roulade by Linda Collister
Ingredients:
For the meringue:
• 4 large free-range egg whites, at room
temperature
• A large pinch of cream of tartar
• 225g caster sugar
• 1 tsp cornflour
• Divine Cocoa Powder for dusting
For the chocolate & chestnut cream:
• 200ml whipping cream
• 100g Divine Dark Chocolate, 70% or 85%
cocoa solids
• 1 x 250g can Crème de Marrons
(sweetened chestnut puree)
To decorate:
• Marrons glaces, grated chocolate or
chocolate curls
Equipment:
• 20x30cm swiss roll tin, lightly oiled and
lined with non-stick baking paper (not
greaseproof)
Method:
1. Preheat the oven to 150°C,
300°F, Gas 2.
2. Put the egg whites in to a spotlessly
clean large bowl and whisk until frothy.
Add the cream of tartar and continue
whisking until the mixture stands in stiff
peaks when the whisk is lifted. Mix the
sugar and cornflour and whisk into the
egg whites, a heaped tablespoon at a time,
to make a stiff glossy meringue. Transfer
the mixture to the prepared tin and spread
evenly. Put a little cocoa powder – about
a teaspoon – into a fine sieve or tea-
strainer and lightly dust the top of the
meringue.
3. Bake in the heated oven for 50 minutes
until puffed, lightly coloured and crisp to
touch (the centre layer of the meringue
will still be slightly soft). Turn out the
meringue onto a cooling rack covered
with a sheet of non-stick baking paper.
Leave to cool for 5 minutes then carefully
peel off the lining paper. Leave until
completely cold.
4. Break up the chocolate and place in a
bowl along with 100ml of the cream. Set
the bowl over a pan of steaming hot but
not boiling water and leave to melt gently
then stir until smooth. Remove from heat,
leave to cool at room temperature.
5. Whip the remaining cream in a bowl
until thick and bring to room temperature.
Fold in the melted chocolate mix. Then
fold in the Crème de Marrons until evenly
blended.
6. Spread the mixture evenly over the
meringue. Roll up the roulade from one
long side, using one hand to guide the
meringue into shape and the other to use
the paper to support the meringue, and
pull it into shape as it rolls up. Don’t worry
if it cracks! Once it has become a ‘roulade’
use the paper around it to hold it in shape,
wrapping it firmly. Chill for an hour or so
before serving. To decorate – roll the
roulade onto a serving platter or board,
discarding the paper. The top should be
speckled with the cocoa powder, and
slightly cracked. Decorate with marrons
glaces and plenty of grated chocolate or
chocolate curls. Best eaten the same day.
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