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CHRISTMAS COOKING AND DRINKING TREATS
Recipes
Home-made Mince Pies
Although Mr Christian’s mince pies (Elgin Crescent, W11) are quite
delicious and have that 
home-made
look, there is something satisfying about making your own. For best results,
make the pastry the night before and keep it in the fridge.
Makes 30
Sweet pastry
350g plain flour
a pinch of salt
175g unsalted butter, cut into cubes
100g icing sugar
2 egg yolks
In a mixing bowl rub together the flour and butter. Stir in the icing sugar and then the egg yolk. Knead gently, adding up to 2 tablespoons of cool water if necessary. Wrap in clingfilm and put in fridge for at least 1 hour.
Mincemeat
Makes 1kg
450g peeled, cored and finely chopped apples
50g suet
100g raisins
50g sultanas
50g currants
50g mixed peel
200g soft dark brown sugar
grated rind and juice of 1 orange and 1 lemon
40g ground almonds
1 teaspoon mixed spice
1/4 teaspoon cinnamon powder
1/4 grated nutmeg
2 tablespoons brandy
Mix all the ingredients together in a bowl; cover and leave at room temperature for 12 hours. Then place put into an oven-proof dish and cook at a low temperature (120C) for 3 hours.
Preheat the oven to 200C. On a floured surface roll out two thirds of the pastry dough. Cut out 30 rounds using a 6cm-inch cutter and place in a greased pastry tin. With the rest of the pastry, cut out smaller circles (3cm cutter) and set aside. Place the larger circles on greased patty tins and fill with mincemeat. Then place the smaller circle on top. Seal the lid by pressing with a small fork dipped in water. Brush the top with milk and pierce with a fork. Bake for 25–30 mins until brown. Place on a wire tray and sprinkle with icing sugar. Store in an airtight container.
Quince Chutney
Ideally, this should be made as long before Christmas as possible but
a minimum of 2 weeks is fine.
Ingredients
175g granulated sugar
2 tablespoons water
2 medium red onions, chopped
2 large quinces, peeled, cored and diced
100g raisins
80floz white wine
4 tablespoons cider vinegar
3 teaspoons crushed juniper berries
1 bay leaf
1 teapsoon grated ginger
a pinch of salt
On a high heat, caramelize the sugar and water. Reduce to a medium heat and add the rest of the ingredients. Simmer and stir occasionally for approximately half an hour until the mixture starts to thicken. Allow to cool and put into a sterilized (by boiling for 10 mins) glass container with a secure lid.
Delicious Shortbread
Leave the cut-out shortbreads plain or you can attempt to ice them –
due to lack of confidence in this area, we usually leave them plain! If
you want to hang them from the Christmas tree, don’t forget to make
a small hole just before you cook them.
Makes 10
180g plain flour
pinch of salt
130g unsalted butter, cubed
60g caster sugar
Sieve the flour and salt and knead into the butter. Then add the sugar. On a lightly floured surface, roll out the mixture until approx 1cm thick. Cut out shapes and place onto a buttered tray. If you are going to hang them on the tree, make a hole at the top with a skewer.
Prick the shapes in the middle with a fork. Cook in a preheated oven (170C) for 30–40 minutes, until they just begin to change colour. Place on a wire rack. When they have cooled a little, sprinkle with caster sugar.
Wines and Champagne for Christmas
Each
year I undertake the enjoyable task of deciding which wines will be the
chosen few to guide us through the myriad of Christmas festivities. It’s
a tough question. So many wines, which to choose?
Well, compiling the ultimate list has been stressing my neurons for now many a year so this year I decided enough was enough: make a list, REMEMBER the wines you like and, if possible, share your thoughts with as many people as possible.
Below are the favoured few; I find each a stimulating experience ... I hope you feel the same. Enjoy!!
Champagne Georges
Gardet NV £14.49/£173.88
This is quite simply a real find. Our house Champagne is medium-full bodied,
combining the elegance of Laurent Perrier and the punchy weight of Bollinger.
A cracking bubbly that at this price can flow freely! Highly Recommended.
Macon Montbellet
Paul Talmard 2002 £6.75/£81.00
100% Chardonnay from the Maconnais in Southern Burgundy. Paul Talmard
owns the finest vineyard sites above the village of Uchizy. This is our
best-selling white wine. It is utterly delicious and offers splendid value.
Ch Tourte de Graves
Graves, Bordeaux 2000 £7.49/£89.88
This is a claret to be reckoned with. It has a good medium-full body and
is crammed with silky, black fruits. Not only is this wine perfectly balanced
and very smooth on the palate, but the 2000 vintage is one of the best
in recent years. This is a really good quality wine.
Bourgogne Rouge
Maison Dieu, Vielles Vignes Nicholas Potel 1999 £8.70/£104.40
Nicholas Potel is an extremely well-renowned winemaker in Burgundy who
has used the grapes from the finest vintage in recent years to create
a stunning village wine. This is a medium-bodied, 100% Pinot Noir that
is elegant, pure and packed with ripe, red fruits.
To place your orders please contact James Low at Goedhuis & Co on 020 7793 7900 or email James at jl@goedhuis.com
Free delivery on orders of 3 cases or more, otherwise a £11.75 charge will be levied to all orders within the UK. No mixed/split cases.
6 Rudolf Place,
Miles Street
London SW8 1RP
Tel 020 7793 7900
Fax 020 7793 7170
website
First published in angels and urchins, Christmas 2003