Hello everyone and how did your pudding making go have you done it yet?
Today I have some more favorites, Mince Pies now what Christmas be without them, Prawn Cocktail which I have made every year since for ever it’s like a tradition now so whatever new starter I come up with I still have to make that… and a wonderful home-made drink and those who know me well were wondering when I would slip that one in..ha ha…can’t think why…..Who likes Bailey’s? Well this is the closest you will get to it and if you sip Bailey’s and then this….. hardly any difference whatsoever…..Lets get with it then……
Mince Pie Pastry.
I use half fat to flour so for example 8oz Flour and 4oz fat.
Ice cold water added tbsp at a time( amount depends on flour used)
1 egg beaten for glaze.
I know that fat varies depending on where you live, in the Uk ..well spoilt for choice because we invented pastry…well from as far back as the Romans when it was crude flour and water wrapped around meat and game before cooking and no way would you eat it…it was to retain meat juices.
Over time pastry was enriched with fat and milk and began to vaguely resemble todays shortcrust.But living here in Thailand my choice is restricted…..I have a choice of pastry fat or crispo…sometimes I mix the two when making meat pies but I digress.
For mince pies I use the pastry fat. When making pastry it must be kept cool which here is never easy ..so fat from fridge, iced water from fridge and fan madly whirring to keep the air cool..and me folks…I touch the pastry mix as little as possible , I quickly rub fat in flour to resemble breadcrumbs, add iced water gradually, draw together with your fingers to make a ball, if too dry add more water, wrap in cling film and chill for at least 20 mins in fridge.
When I roll I use heel of my hand to start to flatten pastry and roll gently out to desired thickness…I handle as little as possible to keep cool.
Using a pastry cutter ,cut circles and line patty tins, add filling and top with pastry lid. Brush tops with beaten egg. Cook in oven on 200c/gas7 for 15-20 mins until golden. Remove from oven , cool slightly and dust with icing sugar.
Note: Some of you may have noticed I don’t add sugar to my short crust pastry…With the sweetness of the filling and the icing dusting I /we all feel it is sugar overload but personal preference if you like add 1 tbsp sugar to breadcrumbs before adding water.
10 oz Irish Whiskey
1/2 pt whipping cream
1 can condensed milk.
11/2 tbsp Chocolate syrup.
Blend all ingredients together and refrigerate.
Serve cold and or over Ice.
Now isn’t that easy? and …you can get about 4 batches from one bottle of Irish Whiskey so by my reckoning that’s a real saving and lots of Baileys…yay……
Ingredients: Serves 4.
500gm of prawns, peel and devein (saving a few to decorate glass)
Iceberg lettuce, 1 tomato, piece cucumber, slices of lemon/Lime.
To Make Sauce:
8tbsp good mayonaise or make your own.
1tbsp Tomato ketchup.
2tsp horseradish sauce.
2tsp lemon juice.
Black pepper for taste.
Mix all ingredients except black pepper together, season with black pepper.Chill in fridge.
Shred iceberg lettuce or lettuce of your choice,thinly slice tomatoes and quarter, and finely dice cucumber.
Put iceberg lettuce in bottom of glass or serving dish,add diced cucumber and 3 pieces of tomato. Top with cocktail sauce , sprinkle with Paprika and garnish with prawn and twist of lemon. Enjoy.
Well that’s it for now I am off to do some ham, it’s finished brining and now to cook…so love home cooked ham…..
Until next keep smiling, be happy and stay safe..don’t crushed in the Christmas rush….