8 tablespoons Brandy
Method:
Remove ice cream from its container and put it in a bowl to soften a little. Place mincemeat and orange juice in a small saucepan and heat gently till the suet melts. Remove from the heat and allow to cool. Stir it into the icecream, mixing well to ensure it is evenly through it. Return it to the freezer. After an hour take it out again and beat it well. Freeze well.
To serve, put scoops into serving dishes and pour a spoonful of Brandy over each helping. Serve.

Fiona's Place
Back to an Irish Christmas

	Mincemeat to be used in small mince pies or larger mince tarts. Mincemeat You will need: 225g / 8oz seedless raisons 225 g / 8 oz currants 125g / 4 oz sultanas 125g / 4 oz eating apples, peeled 125g / 4 oz mixed candied peel 50 g / 2 oz grated suet either animal fat or vegetarian which works really well as is my own choice Grated rind and juice of 1 lemon 125 g / 4 oz soft brown sugar 1 tablespoon golden syrup 1 teaspoon mixed spice (see below) 1 teaspoon cinnamon 1/4 tablespoon brandy or whiskey 15g / 1/2 oz butter Method: Finely chop the apples. Melt the butter in a pan and gently cook the apple in it to soften. Allow to become cool.Add all the other ingredients and mix well. Put in cold but sterile jars (If you have never done this then wash all the jars in hot soapy water and place to dry in a warm oven.) Do not fill to the top. Place waxed paper discs on the top of the mincemeat and cover with jam covers. Label. Store in a cool dark place. Best used within about three months. Makes about 900g / 2 lbs
	Mixed Spice 30 g / 1 oz ground nutmeg 30 g / 1 oz cinnamon 15 g / 1/2 oz ginger 8 g / 1/4 oz ground cloves Method: Mix well and store in an airtight jar or tin. (Keeps indefinately).
	Mince Pies You will need: Your chosen type of pastry Rich shortcrust pastry and rough puff pastry recipes are written below. 315g - 375g /10-12 oz mincemeat Caster or icing sugar. Method: Roll out the pastry to about 3mm / 1/8 of an inch thick. Cut half of it into rounds of about 6 cm / 2 1/2 inches diameter and put these aside for the lids. Cut the remaining pastry into rounds of about 7 cm / 3 inches and line some patty tins. Place a small teaspoonful of mincemeat into each lined patty tin, and brush around the edge with water. Place a lid on top of each and press the edges together well. Brush the top with water and sprinkle with sugar. Use a fork to make a couple of rows of tiny holes to allow steam to escape. Bake in a hot oven 210-220C / 450-425 F / Gas 7-8 depending on type of pastry, for about 25-30 minutes. Dredge tops with sugar, castor or icing (powdered). Serve hot or cold. Store in airtight tins for about two weeks.
	Rich shortcrust pastry This is a rich sweet pastry which is similar to shortbread. It can break easily so needs careful handling You will need: 225g / 8 oz plain white flour a pinch of salt 150g / 5 oz butter of margerine 25g / 1 oz sugar 1 egg yolk a squeeze of lemon juice 2-3 tablespoonsful cold water Method; Sieve the flour and salt into a bowl. Rub in the butter or margerine as lightly as possible with the finger tips. Add the sugar. Mix together the egg-yolk and lemon juice and 2 tablespoons of water. Stir gently into the flour mix. Use you hand to knead it into a firm dough, adding 1-2 more tablespoons of water if necessary. Use as required. Cook about 15 mins for mince pies at 220 C / 425F / Gas 7
	Rough Puff pastry This is excellent for mince pies and sausage rolls. You will need: 225g / 8 oz strong plain white flour a pinch of salt 75g / 3 oz firm margerine 75g / 3 oz firm lard (white cooking fat) 1/2 teaspoon lemon juice About 150ml / 1/4 pint water Method: Sieve flour and salt into a basin. Cut fats into small chunks and mix into the flour but do not break up. Mix to a dough with water and lemon juice. It usually takes the full amount. Form it into a brick shape, and chill for 10 minutes. On a well floured board, lightly roll out the pastry 7 mm / 1/4 inch thick, three times as long as it is wide. Fold the botton third up and the top third down. Press the edges to seal with the rolling pin. Wrap and chill a further 10 minutes. repeat the rolling and folding then chilling a further three times. Chill for a further 30 minutes before using, or it can be frozen at this stage.
	Serve mince pies , preferably warmed in the oven, at tea time or after carol singing with Brandy butter and tea, coffee, mulled wine or Irish coffee to drink.
	Heres another use for mincemeat that is quick, easy and tasty. Mincemeat ice cream: You will need: 2 litres / 3 1/2 pints of good ready made vanilla ice cream. 450g / 1 lb mincemeat 30 ml / 2 tablespoonsful orange juice 120 ml / 8 tablespoons Brandy Method: Remove ice cream from its container and put it in a bowl to soften a little. Place mincemeat and orange juice in a small saucepan and heat gently till the suet melts. Remove from the heat and allow to cool. Stir it into the icecream, mixing well to ensure it is evenly through it. Return it to the freezer. After an hour take it out again and beat it well. Freeze well. To serve, put scoops into serving dishes and pour a spoonful of Brandy over each helping. Serve.