[CH]picante minced pie ?
Virginia Anderson (assembly1@waitrose.com)
Fri, 23 Nov 2001 13:46:32 +0000
on 22/11/01 5:13 pm, BK4Leg@aol.com wrote:
> Has anybody experimented with adding some heat to the usual minced pie ?
I haven't, although now that you mention it, I may throw a bit of hab into
this, which I make every year. If I only ate it with cheese, I'd use a
chipotle and serve it with applewood smoked Cheddar.
Mince Meat Pie
(taken from a cross of recipes from _Gourmet_ and _Time-Life Foods of the
World_, then Anglicised and messed with for a decade or so)
1 lb. stewing beef or venison, cubes (use venison if you can)
water to cover
2 Bramley apples, peeled, cored and sliced (Americans should use least sweet
cooking apples they can find - 3-4 Grannies)
1/4 lb. shredded suet
1 lb. deluxe mixed fruits and peels (raisins, cherries, peels sold as a
pack, or mix your own)
6 oz. molasses sugar (the darkest you can find or a mix of dark brown sugar
and molasses)
4 oz. brandy (this year 7-star Metaxa, because it's a new purchase)
1/2-3/4 pint (10-15 oz.) apple cider (hard cider) or stout
4 oz. chopped walnuts (by volume - US 1/2 cup)
4 oz. chopped almonds (by volume - US 1/2 cup)
juice and zest of one orange
juice and zest of one lemon
3/4 t. salt
several gratings of fresh nutmeg
1/2 t. mace
1 t. mixed spice
1/2 t. ground coriander
(and the chiles, ground or minced)
Put meat and water into a saucepan. bring to a boil, then simmer, covered,
until the meat is very tender, about 2-3 hours. Drain the meat, and when it
is cool enough to handle, chop it very, very finely. If you have a food
processor, whirl the meat and apples together until the meat is further
pulverised and the apples are coarsely chopped - I just chop them by hand.
Put the meat and apples in a large pan; add everything else. bring to a
boil, then simmer, covered, for one hour, adding more cider or stout to keep
the mixture from sticking and burning (it varies from year to year).
Put the mixture in a bowl and, when cool, cover with cling film and store in
the refrigerator. every day for 5-7 days, take the thing out and mix well,
adding a shot of brandy. You can keep it as long as you stir it every day
for up to two weeks. This will fill two 9-inch pies or a whole bunch of
those little English tarty pies they like.
Hope you get "back" well soon, Mary Anne!
Cheers,
Virginia
--
Virginia Anderson
Leicester, UK
<vanderson@experimentalmusic.co.uk>
Experimental Music Catalogue: <http://www.experimentalmusic.co.uk>
...experimental music since 1969....