Favourite Christmas Recipes from the MPAD Team

20.10.2016 |

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  • Thank you for all your support in 2016!

    Here are the MPAD team’s favourite Christmas recipes to give you some creative inspiration over the festive period.

    Picken’s Mince Pies

    Ingredients
    Mincemeat (I used two 411g jars of Robertson’s Classic Mincemeat)
    For the pastry
    375g plain flour
    260g unsalted butter
    125g caster sugar
    1 large egg, plus 1 beaten egg for glazing
    1 orange for zest and juice
    Icing sugar, for dusting

    Method
    1. Bung all the pastry ingredients into a food processor
    2. Add in the zest of one largish orange
    3. Add the juice of half the orange
    4. Mix it all together (you may want to add in the juice of the other half of orange if the pastry feels a bit dry)
    (You can also make the pastry the traditional way, by hand, but I find it quicker and easier to do it in the machine)
    5. Once it’s all mixed, knead to pastry into a ball, wrap in cling and chuck it in the fridge for 10 minutes.
    Heat oven to 180°C (ours is a fan oven, so when I tried this on the recommended 200°C the mince pies went a little dark)
    6. Take the pastry out of the fridge
    7. Roll it out and use a round cutter and stick the bases in a muffin or Yorkshire pudding tray.
    8. Add in a dollop of mincemeat
    9. Roll out the pastry again and cut out the tops (we use a star and a sun shape)
    10. Stick the top on and brush each one with some beaten egg
    11. Bake mince pies for 15-20 mins until golden brown (again, this depends on how hot your oven gets)
    12. Leave to cool before releasing them from the trays and dusting with icing sugar
    13. This recipe made 30 mince pies (with some pasty left over)

    mince-pies-mpad

    Simon’s 5 Cheese fondue

    Always have some cheese left over after the splurge on chrimbo day so a 5 cheese fondue, with fresh bread, cut red peppers and carrot sticks is always an indulgence to look forward to.

    Has to be a good bottle of vin rouge, preferably beaujolais village!

    Matt’s Sweet Nuts…

    Ingredients
    2 cups (about 1/4 kg or 1/2 lb.) raw peanuts with skin
    1 cup sugar
    1/3 cup water
    pinch of salt (optional)

    Method
    1. Combine the sugar and water in a pan. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
    2. Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
    3. Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
    4. When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
    5. Be sure the caramelized peanuts are completely cool before storing in an airtight container.

    Julie’s Hake with chorizo and potatoes

    Ingredients
    50ml olive oil
    2 onions, sliced thinly
    6 garlic cloves, sliced
    2 tsp paprika
    70g chorizo, cut into cubes
    1 large pepper, diced
    900g floury potatoes, scraped and halved lengthways
    Generous glass of dry white wine
    300m water
    4 x 225g hake steaks
    salt and freshly ground black pepper
    100g Spinach
    Method
    1. Heat the olive oil in a or a shallow flameproof casserole disn
    2. Add the onions and garlic and cook gently until soft.
    3. Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
    4. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 20 minutes, until the potatoes are just tender and the liquid has reduced a little.
    5. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.
    6. Stir through the spinach until just wilted and serve.

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