Island Life Magazine Ltd December 2011/January 2012 | Page 115

YOUR GUIDE TO FOOD Bringing you the very best of Island restaurants and dining pubs Recipe by Kev Hendy at Bluebells, Briddlesford Farm 12 days of Christmas Mince Pies Ingredients Pastry: 350g Plain flour 225g Cold butter, diced 100g Caster sugar 1 Beaten egg (for egg wash) Icing sugar to dust Mincemeat (makes 3 x 1lb jars): 250g Soft dark brown sugar 175g Shredded suet (beef or vegetarian) 275g Currants 175g Raisins 110g Candied mixed peel, finely chopped 110g Sultanas Half tsp freshly grated nutmeg 2 tsp Mixed spice Grated zest and juice of a lemon and orange 4 tbs Brandy 1 Bramley or cooking apple, cored and finely chopped (no need to peel) The Garlic Farm Cafe will be open for evening meals and late night shopping from December 10 to 22. Music, mulled wine and mince pies will set the scene for every shopper with a make your own hamper service available. Choose your hamper fillings from our great selection of gifts and enjoy a meal in the cafe whilst we pack and wrap your goods for you. Music will be provided by local musicians singing and playing a selection of both festive and favourite tunes. Booking in advance for dinner in the cafe is highly recommended, don't miss out on this magical event. Pre-Christmas lunches and parties Throughout December the Priory Bay Hotel will be offering a Pre-Christmas lunch menu. Prices are from £18 per person and booking is advisable. This year’s Christmas Party Nights are on December Friday 9 and Saturday 10. Three-course dinner and disco is from £29.95 per person. Larger groups welcome. For bookings, please contact reception on 01983- Method: Preparation time: 20 minutes and overnight to rest. Cooking time: 2.5 hours the mincemeat. Stir well and leave to cool, stirring from time to time. Once cool add the brandy and stir again. In a large oven proof dish combine all the ingredients, except the brandy, stir well cover with a clean tea towel and leave overnight.Next day heat the oven to 110C. Remove the tea towel from the bowl and replace with foil and place in the warmed oven for 2.5 hours. The suet will have melted, but don’t worry, this is how it should be, as the fat will help to preserve Pastry (makes 18 mince pies) Method: Preparation time: 30-40 minutes. Cooking time: 20 minutes To make the pastry, rub the butter into the flour, then mix in the caster sugar and a pinch of salt. Combine the pastry into a ball (don’t add liquid) and knead it briefly. The dough will be fairly firm, 613146 or email enquiries@ priorybay.co.uk. Private Party Nights are also available. Please contact Cally Logsdon for details and availability, telephone [phone] or email [email protected]. They are offering special Bed & Breakfast rates for parties of 10 or more. Just £50 per room (based on two sharing). like shortbread dough. You can use it immediately or chill it for later. Pre-heat the oven to 200C, line your mince pie tins with a touch of oil or butter. Roll out the pastry and use a cutter to make rounds to line tins and slightly larger for lids. Fill with mincemeat and top pies with their lids, pressing the edges gently together to seal. Brush the pie tops with beaten egg and bake for 20 minutes, then remove to a wire rack. To serve dust with icing sugar. www.visitislandlife.com 115