You will need …
225g/8 oz plain flour
pinch of salt
50g/2 oz icing sugar
25g/1 oz ground almonds
175g/6 oz Irish butter (from the fridge)
1 large egg
1 tablespoon lemon juice
For the filling …
675g/ 1 ½ lb (approx) sweet mincemeat
Preparation and baking
Serve warm or cold with lightly whipped cream.
For variation, cut out star shapes from the pastry trimmings and use these to top the pies before baking. When baked, just sprinkle with a little sieved icing sugar.
Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.
Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.
Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.
Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.
Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.
The end of the harvest season means pumpkin and all things pumpkin-flavored are having a moment in the sun. So why not splurge on a dessert that brings that flavor to your table? Spiced pumpkin cheesecake merges two classics into one flavorful dessert.
In a break from the norm, I used a cast-iron skillet rather than a spring-form pan to bake this dessert. Why? Skillets tend to heat food evenly, so the cracking that often mars the surface of cheesecake is less likely to occur. Plus, the rustic presentation is appealing for a casual dinner without being too fussy.
By using reduced fat cream cheese and eschewing heavy cream as ingredients, this cheesecake contains about half the calories but still tastes rich — so much so that a small wedge of this dense cheesecake is all you need for dessert, with or without the bourbon pecan topping.
1. Preheat the oven to 180C. Grease and line a 30x20cm baking tin with baking parchment.
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Stir gently until smooth then set aside to cool slightly.
3. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
4. Combine the chocolate and butter mix with the egg mix, then gently fold in the flour, mixed spice, pecans, and cranberries until fully incorporated.
5. Pour into the prepared tin then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
6. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
7. Once cool, cut into squares and dust the tops with icing sugar. To be extra festive you can use a christmas stencil to dust the tops with icing sugar!
INGREDIENTS, serves 3
1. In a large pot of boiling salted water cook the potatoes until fork-tender. This will take roughly 10 minutes. drain, let cool slightly and cut into quarters.
2. Meanwhile, heat the coconut oil over a medium-low heat in a large non-stick pan. Add the onion and cook until softened, stirring often. Remove from the pan and set aside.
3.In the same pan, melt the butter over a medium-high heat. Add the potatoes and cook for about 5 minutes, stirring frequently, until light golden brown. Sprinkle with half each of the salt and pepper. Add the garlic and red pepper and cook over a medium heat for about 2 minutes until tender. Add the spinach and onion and cook until the spinach is wilted. Stir in the cheese until melted.
4. Add a little oil to a separate clean pan and cook the eggs over medium heat until the whites are set but the yolks are still soft, or until almost hard if you prefer.
5. Serve the eggs over the hash with a little cayenne pepper sprinkled over them.