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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 different with recipes using or inspired by this Month's Health Food, Mincemeat?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Mincemeat Bites with Five-Seed ToppingMincemeat Bites with Five-Seed Topping

Christmas baking made simple, with ready-rolled pastry, juicy mincemeat and a crunchy seed topping.

  • Preparation time: 10 minutes
  • Cooking time: 20-25 minutes
  • Total time: 30-35 minutes

Makes: 20 rolls

Ingredients

  • 375g pack fresh Saxby's Ready Rolled Puff Pastry
  • 300g Waitrose Cranberry and Port Mincemeat
  • 1 medium egg, lightly beaten
  • 50g Waitrose Five Seed Mix (available from the home baking section)
  • 2 tbsp icing sugar, sifted

 

Method

  1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking parchment, or lightly grease.

  2. Unroll the pastry and cut in half lengthwise. Spoon half of the mincemeat in a long, thin line lengthwise down the centre of one strip of pastry. Repeat with the remaining mincemeat on the other strip of pastry.

  3. Brush a little of the beaten egg down the long edges of the pastry strips. Roll each one over to make 2 long, thin sausage-roll shapes. Use your fingertips to press and seal the edges together.

  4. Place both rolls on the prepared baking tray, cut side down, and brush each roll thoroughly with egg wash. Sprinkle over the seeds.

  5. Place in the oven and bake for 20-25 minutes until the pastry is golden and puffed without the seeds turning too brown. Cool on a baking rack then dust with the icing sugar. Cut each log into 10 rolls. Serve warm or cold, with a spoonful of whipped cream.


Cook's tips

The rolls can be frozen after cooking and cooling. They can also be frozen uncooked, without the seeds and egg wash. Store in the freezer for up to 3 months. Defrost, then bake.



Cantine de Vita Marsala Superiore


Rich smooth and dry. Nutty with tones of toffee and dried fruit. A delicious dry fortified wine from the Marsala region of Sicily. Great chilled as an aperitif or with deserts or as a cooking ingredient.

 


Spiced Sausage Rolls with Dukkah ToppingSpiced Sausage Rolls with Dukkah Topping

Dukkah is an Egyptian blend of nuts and spices, which can be sprinkled on anything, eaten as a dip with olive oil and bread or, as in this recipe, scattered on golden pastry.

  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 55 minutes

 

Makes: 16

Ingredients

  • 500g minced lamb
  • 100g dried cherries or sultanas
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 2 tbsp tomato purée
  • 500g puff pastry
  • 1 egg, beaten
  • Dukkah 2 tbsp sesame seeds
  • 2 tbsp pine nuts
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds

Method

  1. Preheat the oven to 200°C, gas mark 6. In a pestle and mortar, grind the dukkah ingredients with a pinch of salt until still quite coarse. Mix the lamb, dried fruit, spices and tomato purée and season. Roll out the pastry until 2mm thick. Cut into 10cm squares. Spoon 2 tbsp of the sausage mixture onto each square. For each roll, brush with egg on one side of the meat. Fold the pastry over and press down to seal, then place on the seam, on a lightly oiled baking sheet. Brush the tops with egg and scatter with the dukkah. Bake for 25 minutes until golden.



Les Nivières, Saumur


A delicious fresh Cabernet Franc from the the banks of the Loire, made in close proximity to the fabulous and famous Châteaux de Saumur. A supple berry-fruit laden medium-bodied wine that is exclusive to Waitrose.


Lahem B'ageen (Spiced Lamb, Tomato and Pine Nut Pastries)Lahem B'ageen (Spiced Lamb, Tomato and Pine Nut Pastries)

These tasty pastries can be prepared in tiny bite-sized versions, if you prefer, which are perfect for serving with drinks. Eat them hot, warm or at room temperature with a squeeze of lemon juice or perhaps a dollop of yogurt.

  • Preparation time: 40 minutes
  • Cooking time: 15 minutes
  • Total time: 55 minutes

Makes: 15

Ingredients

Dough

  • 100g plain flour
  • 75g Waitrose Self Raising Wholemeal Flour
  • ¼ tsp salt
  • ¼ tsp bicarbonate of soda
  • 1tsp chopped fresh rosemary or ½ tsp dried rosemary
  • Half a carton of buttermilk
  • 300g Waitrose Vine Cherry Tomatoes
  • 1 tbsp olive oil
  • 100g mascarpone cheese
  • Salt and freshly ground pepper

Lamb filling

  • 1 tsp fine salt
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 300g minced lamb
  • 3 medium-ripe tomatoes, deseeded and roughly chopped
  • 1 tbsp lemon juice
  • ½ tsp ground allspice
  • Large pinch ground white pepper
  • 3 tbsp pine nuts
  • Lemon wedges, to serve

Method

  1. Put all the dough ingredients in a large bowl and stir until combined. Tip out onto a lightly floured board and knead until you have a smooth, elastic dough. Alternatively, place all the ingredients in a food processor or mixer with a dough hook and mix until smooth. Transfer the dough to a lightly oiled bowl, loosely cover with a clean cloth and leave in a warm place for 1- 1½ hours or until the dough has doubled in size.

  2. Meanwhile, make the filling. Place the oil in a frying pan set over a medium-low heat and add the onion. Cook for 5-7 minutes or until softened, then set aside to cool.

  3. Place the softened onion, lamb, chopped tomatoes, lemon juice, allspice and seasoning in a food processor and blend until you have a thick paste. Transfer to a bowl and stir in the pine nuts. Set aside.

  4. Preheat the oven to 220°C, gas mark 7. Briefly knead the risen dough to knock out the gas, then divide into 15 pieces (of about 40g each). Lightly flour a work surface and roll each piece of dough into a 12cm-diameter circle. Place a heaped tablespoon of the filling in the middle of each piece of dough and spread it out, leaving a 1-2cm border all the way around the edge. Crimp the edges by pinching the dough upwards and inwards, giving the pastries a decorative border. Gently transfer the pastries to 2 large baking sheets and bake for 10-15 minutes or until the dough is lovely and golden. Switch them over halfway through to allow them to cook evenly. Transfer the cooked pastries to a serving platter with the lemon wedges. Serve hot or at room temperature.

 



Paul Mas Viognier/Sauvignon Blanc


A Sauvignon Blanc with some grapefruit and tropical fruit notes and a fresh finish. The Paul Mas family has a winemaking tradition of over 100 years and the winery is managed by Jean-Claude Mas.


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