Thanks Sharon

Now i know i don't celebrate christmas but it doesnt mean i can't indulge in all the foods that are a classic and guaranteed to make an appearance at this time of year.

Growing up I always thought that mince pies had actual mince in them - please tell me i am not alone in this - and because we never ate them at home or knew anyone in my family or friends that liked them, i never bothered to investigate what they actually were.


Fast forward to the first time trying  mince pie in school after discovering the actual contents, I found that i didn't like them at all. Every year since then I've tried to force myself into liking them and it just made me dislike them more ever time.

Thank the lord for my amazing friend Sharon who brought her home made mince pies to work last year, i geared myself up to try one since she promised they tasted nothing like shop bought ones, and boy was I amazed at how delicious they were.

So from trying a home made one I knew i had to make my own version. I wasted no time whatsoever and found myself indulging in making as many mince pies as possible and handing them out left right and centre.

So to make my home made mincemeat for mince pies you will need:

170g currants,
          raisins
          sultanas
          dried cranberries
100g mixed peel
1 small cooking apple, peeled and chopped
100g butter
25g vegetable suet
115g soft light brown muscavado sugar
95g soft dark brown muscavado sugar
2 tsp cinnamon
1 tsp mixed spice

          ground Nutmeg
100ml orange juice

             apple juice
Zest of 1 lemon

• Start by placing all the dried fruit into a bowl along with the cinnamon, mixed spice and both fruit juices. Stir till well incorprated and leave to soak over night - i normally mix mine up early evening and leave till the next evening before cooking

• When ready to cook, take your soaked fruit along with the rest of the ingredients into a heavy based pan, and on a medium heat stir everything together until the butter and sugar completely melt

• Bring the mixture to boiling point on a high heat, then lower the heat completely and leave to simmer until the mixture has thickened slighty, and the fruit juices have reduced.

• Leave to completley cool, and use to make up mince pies using a batch of my Sweet short crust pastry You'll need about 250g of mince meat to make 12 mince pies.

Store any left over mince meat in sterilised jars and keep in the fridge for up to 6 months

Here you go Saqi

My last post  ' Because the cousin's wife asked ' was done at the request of my cousin's wife. Tonight "Here you go Saqi" is brought to you at the request of my friend Saqiba. She asked for my recipe for Keema and potato and I'm actually surprised at myself for not blogging it already as it's not just one of mine but a firm favourite of my kids and husband, and any leftover mince makes a  great base for a chilli.

This is a dish where you literally put everything in at once, leave it cooking away slowly while you get on with other jobs and you end up with a delicious fragrant and comforting curry with minimal effort 


So to serve 4-6 people you will 

1 kilo lamb/beef mince 
6 medium onions
6-8 cloves garlic / 2 frozen cubes
1 thumb piece of grated ginger / 3 frozen cubes 
1 1/2  tsp salt
2 tsp curry powder
1 tin tomatoes / 3 large fresh tomatoes 
50ml olive/vegetable oil
3 -4 green chillies 
2 bay leaves 
3 cloves 
1- 1 1/2 cm piece of cinnamon
1 -2 tsp garam masala 
fresh chopped coriander 
2 small tins of baby potatoes 

• Finely slice the onions and add to a heavy based pan, then add all the ingredients except the coriander, potatoes and garam masala to the pan. 
• Add just enough water to cover the mince and leave to simmer on a medium heat. You should leave it cooking till the mince has cooked through and all the ingredients reduce down- quite similarly as you would with slow cooking a chilli.
• As the mince is cooking away you may need to top up the water to ensure the onions and tomatoes break up to make the curry masala- I found this takes 40-50 minutes on a medium heat.
• Once the mince has cooked through and you have a smooth masala, you need to bhun the mixture which basically means to ensure all the water reduces, the oil separates from the mince and the masala sticks to the mince 
• Add the potatoes and on a medium heat, cook the mince till it's slightly browned in colour. At this point you can leave it as it is quite dry which is typical of a bhuna or re add a little water to loosen it up a little 
• Stir in the garam masala and the coriander just before serving with either chapatis or boiled rice