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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something one of the recipes below or a recipe using or inspired by this Month's Health Food,
Mincemeat
?

 


See more Recipes from Waitrose

Dessert

 


Mincemeat and apple crostataMincemeat and apple crostata

This crostata is a multi-cultured festive affair. Crostata is an Italian lattice-topped tart, mincemeat is decidedly English and calvados hails from Normandy. I like to make lattice strips of different thicknesses and find it much easier to arrange the strips of dough on a sheet of parchment, then thoroughly chill before carefully laying on top of the crostata. Alternatively, stamp out stars or leaves using a cutter, to cover the top of the mincemeat. A light dusting of icing sugar just before serving gives an extra festive flourish.

Vegetarian

  • Preparation time: 1 hr 15 minutes, plus chilling
  • Cooking time: 1 hr 10 minutes
  • Total time: 2hr 25 minutes, plus chilling

Serves: 8-10

Ingredients

  • 250g plain flour, plus extra for dusting
  • 50g fine semolina
  • 185g unsalted butter, chilled and diced
  • 75g caster sugar, plus extra for sprinkling on top
  • ½ lemon, zest, and 1 tsp juice
  • 1 whole egg and 1 egg yolk, beaten
  • 2 tbsp whole milk, for glazing
  • icing sugar, for dusting on top

Mincemeat:

  • 1 bramley apple, peeled and coarsely grated
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 30g dried cranberries
  • 30g chopped mixed peel
  • 100g soft dark brown sugar
  • ½ lemon, zest and juice
  • ½ orange, zest and juice
  • 50g whole almonds, roughly chopped
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • a good grating of nutmeg
  • 3 tbsp calvados (or marsala)
  • 75g unsalted butter, diced

 

Method

  1. Make the mincemeat, ideally the day before. Preheat the oven to 170˚C, gas mark 3. Add all the mincemeat ingredients, apart from the butter, to a large bowl and mix well with a good pinch of salt. Tip into a parchment-lined baking tin, cover with foil and cook for 20 minutes, stirring twice, until the fruit is plump and juicy. Stir in the butter and return to the oven for 5 minutes. Stir again, spoon into a clean bowl, and leave to cool and absorb any remaining liquid.

  2. To make the pastry, tip the flour, semolina and a pinch of salt into a large mixing bowl. Add the butter and rub in using your fingers. Mix in the caster sugar and lemon zest. Make a well in the middle and add the eggs, lemon juice and 2 tbsp ice-cold water. Use a cutlery knife to bring the dough together – it will be quite sticky. Gather into a ball, flatten into a disc, cover with cling film and chill for at least 2 hours, or until firm.

  3. Preheat the oven to 190˚C, gas mark 5, and place a baking sheet on the middle shelf of the oven. Cut off 1 / 3 of the dough and return to the fridge. Roll out the remaining 2 / 3 on a lightly floured work surface into a disc 2cm larger than a deep, fluted 23cm tart tin (about 4cm deep). Carefully line the tin, leaving any excess pastry hanging over the sides; chill while you prepare the lattice topping.

  4. Roll out the remaining pastry into a disc slightly larger than the top of the tart tin and slide a piece of baking parchment under it. Cut the dough into strips of irregular thickness and chill for 10 minutes. Cover a baking sheet with parchment and arrange the dough strips together in a neat lattice; freeze for 10 minutes.

  5. Fill the pastry case with the mincemeat – you may have a little left over – and brush the edge of the tart with a little water or milk. Carefully slide the pastry lattice top off the paper and onto the tart to neatly cover the mincemeat. Press the edges together to seal and slice off any excess pastry with a sharp knife. Brush the top of the lattice with milk and sprinkle with caster sugar.

  6. Slide the crostata onto the hot baking sheet, reduce the oven temperature to 180˚C, gas mark 4, and bake for 40-45 minutes, until the pastry is crisp and golden. Leave to cool slightly, then serve, dusted with icing sugar and with the cinnamon custard. 

 

 


 

 

Tear and share mince pie recipeTear and share mince pie recipe

Perfect to share with family and friends, our generous open mince pie is made up of lots of individual pies so there's one for everyone.

  • Preparation time: 15 minutes, plus 30 minutes chilling
  • Cooking time: 40 minutes
  • Total time: 1 hour 25 minutes, plus chilling

Makes: 1 large pie that divides into 15

Ingredients

  • 200g plain flour
  • 100g butter, chilled and diced, plus extra for greasing
  • Finely grated zest of 1 large orange
  • 410g jar Waitrose Cranberry and Port Mincemeat
  • Icing sugar, to dust

Method

  1. Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 4.5cm round loose-bottomed tin.

  2. Place the flour, butter and zest in a food processor and blend until the mixture resembles fine breadcrumbs. Gradually add 2-4 tablespoons of very cold water, pulsing lightly between each addition until the mixture forms a ball. You may not need all the water. Wrap the pastry in clingfilm and chill for 30 minutes.

  3. Roll the pastry out on a lightly floured surface to a thickness of a £1 coin, always rolling the pastry in one direction to prevent over-stretching it. Using a 9-10cm cutter, stamp out 15 circles, re-rolling the pastry if necessary.

  4. Spoon a generous teaspoonful of mincemeat into the centre of each pastry circle. Gather up the edges with the thumb and forefinger of each hand to make a small open square. Repeat with the other circles, fitting each one snugly into the prepared tin until the tin is full.

  5. Bake for 20 minutes then reduce the temperature to 180°C, gas mark 4 and cook for a further 20 minutes. Remove from the oven and leave to cool slightly. Turn out onto a serving plate. Dust with icing sugar and serve with Waitrose Cointreau Cream.


Cook's tips

If you do not have a food processor or prefer to make pastry by hand, simply rub the chilled butter into the flour, add the zest and the water and mix with a round-bladed knife until the mixture comes together into a ball

 



Rustenberg Red Muscadel


Upfront scents of Turkish delight, musk, spice and ripe red fruits follow through to a lush opulent palate balancing the wines fruit, sweetness and acidity.



Mincemeat Bread and Butter PuddingMincemeat Bread and Butter Pudding

 

Serves: 8

 

 

Ingredients

  • 60g sultanas
  • 4 tablespoons brandy or rum
  • 30g caster sugar
  • 170g caster sugar
  • 575ml whole milk
  • 575ml whipping cream
  • 1 vanilla pod
  • 4 eggs
  • 8 slices bread
  • 85-100g unsalted butter, softened
  • 100g mincemeat
  • Icing sugar to serve

Method

  1. The day before, put the sultanas into a jar with the brandy and caster sugar, shake, and leave to macerate overnight.

  2. Put the milk and cream in a pan, splitting and adding the vanilla pod and its seeds. Bring slowly to the boil, remove from heat, and leave to infuse for 15 minutes.

  3. Mix the brandied sultanas with the mincemeat and reserve. Cut the crusts off the bread and butter, and make 4 sandwiches with the mincemeat mixture.
    Cut into triangles and arrange in a single layer in a buttered, ovenproof dish.

  4. Whisk the eggs and sugar until they form a smooth, foaming mixture. Pour the milk and cream through a sieve onto the eggs and sugar, whisking to make a custard. Ladle this over the bread and soak for 20-30 minutes, gently pushing the sandwiches under the surface from time to time.

  5. Preheat the oven to 160°C/gas 3. Place the dish in a bain marie and pour in hot water to come half way up the sides. Bake for 45 minutes or until firm but still pliant to the touch. Cool to room temperature, then refrigerate overnight.

  6. Dust the top with icing sugar and cut into rectangles to serve. Add double cream to serve if wished.

 



Lustau Pedro Ximenez Murillo



Extracted from the fruit which is harvested from Las Cruces vineyard. Averaging 15 years in cask following fortification, time allows the exquisite wine to harmonise and concentrate aromas, building complexity as it slowly evolves before bottling.


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