***RECIPE*** Crumble Top Mince Pies

Makes 12 to 18 pies – depending on size of tins and how thickly you roll your pastry!

For the Pastry:

½ lb / 225g Plain Flour

5oz / 140g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

½ level tbsp Icing Sugar

½ Level tbsp Caster Sugar

½ pinch of salt

1 Free Range Egg Yolk

2 to 3 tbsp of very cold water

1.    If you are using a food processor – whizz the flour, icing sugar, caster sugar and salt for a few seconds. Add the cold butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water).

2.    If making by hand – mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs. Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water).

3.    Cover or wrap the pastry and chill in fridge for 30 minutes.

For the Filling:

The Bay Tree Indulgent Mincemeat

4oz / 110g Plain Flour

2oz / 50g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand

2oz / 50g Demerara Sugar

1.    Place all ingredients into a food processor and whizz until the mix resembles breadcrumbs. Or rub the butter into the flour until the mix resembles breadcrumbs and then stir in the sugar with a knife.

2.    Lightly roll out the pastry and cut into circles to line the tin.

3.    Place a heaped teaspoon of The Bay Tree Mincemeat in each pie.

4.    Top with a teaspoon of crumble mix.

5.    Bake in the oven at Gas Mark 6, 200°C fan 180°C for 20 – 25 minutes.

6.    Once cooked leave in the tin for a couple of minutes then remove them and cool on a wire rack.

7.    Dust icing sugar over the top before serving

 

 

***RECIPE*** Grilled Lamb with a Redcurrant Glaze

You will need:

The Bay Tree Redcurrant Jelly

Boneless Lamb Leg Steaks

Rosemary

Red Wine Vinegar

Salt & Pepper

Roast or New Potatoes and Veg to serve

 

 

 

Chop 4 sprigs of rosemary and rub over the lamb leg steaks along with salt and pepper to season.  Heat 5-6 table spoons of The Bay Tree's Redcurrant Jelly in a pan with 2-3 table spoons of water and 3-4 table spoons of red wine vinegar.  Keep stirring well and once the jelly has 'melted' brush the glaze over the lamb steaks.  Pop under the grill for around 5 mins, turn, brush glaze on the other side and grill for a further 5 mins or until cooked. 

 

Pour the remaining glaze onto the lamb steaks.  Serve with roast or new potatoes, a selection of veg and glass of fruity red!

***RECIPE*** Beef Casserole

You will need:

The Bay Tree Caramelised Onion & Rosemary Sauce

Onion

Diced Stewing Beef

Carrots

Mushrooms

Red Wine

Beef Stock

Mashed Potato & Broccoli to serve

 

 

 

Fry a diced medium sized onion in a little oil in a casserole dish until soft. Add 750g of stewing diced beef and cook until meat is sealed but not brown. Add 3 large carrots diced into chunks and cook for 3 minutes stirring to prevent sticking, add 100g of chopped mushrooms and cook for a further two minutes. Pour in 1 pouch of Caramelised Onion and Rosemary Sauce, 200ml red wine and 500ml of beef stock, (or miss out the wine and replace with extra stock). Bring to the boil, put lid on and place in pre-heated oven, 180°C for 90 minutes, stir once during cooking. A rich tasty casserole, perfect served with mashed potato, steamed broccoli and a glass of red wine!

***RECIPE*** Baked Salmon Vindaloo in Foil Parcel

 

You will need:

The Bay Tree Vindaloo

Salmon portions

Fresh Coriander

Lime

Place foil on a baking tray and pour half a pouch of vindaloo curry sauce onto the centre of the foil.  Place 3 or 4 salmon portions on the sauce and then pour the remainder of the vindaloo sauce on top of the fish. 

Fold and seal the foil into a parcel and place in a preheated oven at 180°C for 15-20 minutes or until cooked. 

Garnish with coriander and serve with lime wedges, basmati rice and naan bread.

For those that prefer a milder curry add Greek style yoghurt to the finished dish.