It’s the 18th of December and I haven’t started feeling the Christmas vibe yet. Normally by now, I have. Perhaps because I live alone and there are no small children around, or no Christmas tree, or perhaps it’s because I haven’t been in the malls much and seen all the festivities.
I had some intention to do a few Christmas recipes this year because I adore the food in all shapes and forms. I have done a gammon cooked in coke with a honey mustard glaze, a turkey and stuffing , as well as the best roast potatoes in the past. I tend to be a little traditional and stick with what I know and like. I also wasn’t planning any particular Christmas feast. This year I’m traveling to spend a few days with my family where I am sure I will get roped into helping prepare our Christmas dinner. It will be very traditional – it always is. There will be roast turkey with stuffing, a glazed gammon and Christmas pudding. I have offered to make my boozy cherry Christmas pudding with chocolate strudel this year, so I think this will be my main task on the 24th. I will be posting this recipe next week.
I did, however, do a series of recipes using Christmas food leftovers like cold turkey and gammon, so I will be putting these up over the next few days.
I hope this recipe makes up for things. It’s a cracker and really a whole lot easier than making mince pies. If you are like me, and love the richness of Christmas mince pies you should probably add a lot more of the mince filling to this recipe. I have kept it fairly scant and more bar-like, but it could probably do with an extra 100gs of fruit. The orange zest in the pastry is quite subtle but works so well. I love the combination of citrus with mince pies like my frangipane mince pies with orange zest.
I think Ill make another batch to take to my family. I mean this is the time for utter over indulgence right?
Oh and I find it easier to grate the final third of the pastry in order to get it into small enough crumbs for even distribution across the surface.
- 2 apples, peeled and cut into small dice
- peel of half an orange
- juice of 1 orange
- 1/4 cup sugar
- 250g fruit mince (I used Woolies)
- 40g flaked almonds
- 2 cups of cake flour (300g)
- 1/3 cup almond flour (40g)
- 2/3 cup caster sugar (170g)
- 250g chilled butter, cut into cubes
- zest of half an orange
- Finely grate the zest of half an orange then set aside. Peel the skin off the other half of the orange with a vegetable peeler, and place in a pot with 1/4 of a cup of sugar. Add the juice of the orange and bring this to the boil. Add the apples allow this to simmer over a medium heat for 5 minutes. Allow to cool slightly.
- preheat the oven to 180 C / 350 F
- While the apple is cooking / cooling - make the pastry. Place the flours, sugar, zest, butter in a food processor and pulse until a soft dough forms. Remove
- Line a 20-23cm square cake tin with baking paper. Press 2/3 of the pastry into the bottom of the tin and flatten.
- Spoon out the apples from the liquid and remove the orange peel. Mix this in a bowl with the Xmas fruit mince.
- Spread the fruit mix evenly over the surface of the pastry. Grate the remaining third of the pastry over the top. Scatter the slivered almonds and bake for 40 - 45 minutes until golden brown.
- Allow to cool, cut into squares and dust with powdered sugar
I look forward to connecting with you again in the future.