Friday, 17 December 2010

Random Christmas Goodies

Here's a bunch of Christmassy things that I'm really just typing up so I don't forget...

Boil chunked up potatoes for about twenty minutes then drain.
Pour a good load of olive oil (and goose fat if you're feeling extra fancypants) in a roasting tin and shove it in a hot oven to reheat.
Cover your tatties with a ridiculous amount of herbs then put them into the hot oil (sizzle sizzle) and cook for another 30 mins or so or until done, turning occasionally so the tatties get a good fatty coating.

I tend to avoid spending extra on chipolatas by using regular sausages, halved. Wrapping bacon around (and stabbing with a cocktail stick if necessary) then cooking in the oven until done (15 mins). A nice touch is to sprinkle some parmesan on top about 5 mins before they're done.

Slice your carrots and snips into little chip shapes then boil for about 10 minutes with a little veggy stock and a knob of butter.
Drain then move the veg into a roasting dish, coat liberally with honey (that squeezey bottle stuff is perfect, then you can draw smiley faces as you pour), add herbs and roast for another 10 mins or so, turning occasionally.

CRANBERRY JELLY (you'd do well to make this well in advance, it'll freeze if necessary)
375g Cranberries
Zest & Juice of 3 Oranges
100g Brown Sugar
A Good splosh of Lambrini (classy, i know)
1 tbsp water
Mix all that up and boil for about 45 minutes then pour into a jar to set.

Boil 1kg Sprouts for 4 mins, then add 125g Cooked & Peeled Chestnuts (see below) and simmer for 1 min more. Drain then add 50g butter, salt and pepper, toss.

To cook chestnuts, you need to use a sharp knife to slice a cross into the shell of the chestnut. Place your chestnuts on a baking tray, sprinkle with water (or use one of those spray bottles, making sure it's not marked Windowlene) then roast in the oven for about half an hour. When the chestnuts have cooled down enough so as not to burn your hands off, peel them and either eat them or mix them in with your sprouts.

Rough quantities sorry...
Big bottle of cider
1 cinamon stick
Star Anise (an amount, cant remember)
Cloves (a few)
Honey (dollop)
Mix everything together and heat gently. Serve warm.

And that's it for now.
Sorry about the lack of posts I've done on here, I've been living off Super Noodles and that. Not really worth the effort of typing up 'how to make a super noodle sandwich'. Although you really should make one, they're lush.

Monday, 14 December 2009

Mince Pies Redux - Funky Pastry

Ok, there's kind of a cheat with this, as I do use a shortcrust pastry mix bought from yonder shop, but I make it funky in a number of ways.

Following the instructions on the packet, but instead of using water with the mix, I use fresh orange juice; and I add a good teaspoon of ground ginger, and half a teaspoon of mixed spice and a pinch of ground nutmeg to the mix.

After you've mixed all that together and made your pie cases, you can spoon in your fantastical mincemeat mixture (see below) and cook it until cooked.

Let it cool down then sprinkle icing sugar on the top and eat using your hands and mouth.

Yummy mince pies. Yummy.

Sunday, 29 November 2009


I got these from a Butcher's shop in the middle of nowhere once, and they were bloody lovely. After much searching and tweaking I got the recipe manageable and yummy.

You can use any kind of mince, I've only made them with Turkey mince, as the missus is a semi-veggy, but it's equally workable with Beef mince.

1lb turkey/beef mince
1 cup water
2 cups grated cheese
2 cups flour
1/4 cup butter
4 tsp baking powder
1 cup evaporated milk
1/2 tsp salt
1 pack beef stroganof seasoning mix (or feel free to use whatever flavouring you want, yes I know it's cheating.)

Brown meat, drain off fat.
Add water and seasoning mix, heat to boiling.
Boil gently, uncovered for 20-30 minutes or until all the water's evaporated.
Remove from heat, stir in 1 cup of cheese.

Combine flour, baking powder and salt into a mixing bowl, cut in the butter. Stir in the evaporated milk.
Knead the dough 10-15 times on a floured surface.
Roll out to an 18" x 10" rectangle, then spread the meat over the dough, leaving a gap round the edges to seal.
Roll up the pinwheel, like a swiss roll, or a home-made meat telescope.
Cut into 1 1/2" slices, place into a baking dish.
Bake at 180C/Gas Mark 6 for 25 mins.
Sprinkle remaining cheese over the pinwheels and bake for 2 more minutes so the cheese melts.

And that's it. V yummy in your tummy.

Funky Corn Dogs

This is a recipe I've cobbled together from various sources, and mucked about with until perfect. It's not really one for the health buffs (which made researching the recipe bloody hard to find, there's too many healthy foody blogs out there) but it does produce fantastic results.

1 cup milk
2 medium eggs
1/4 cup oil
2 tbsp sugar
1 tsp salt
2 tsp baking powder
1 1/3 cup Corn Meal/Polenta
2/3 cup flour
One of those tall glass jars of hotdogs, keep the jar, because you'll need that too.
1/2 cup flour for dusting
wooden kebab skewers/lolly sticks
Deep fat fryer

Pre-heat the deep fat fryer to as hot as it goes.
In a large bowl mix togther the milk, eggs, oil, sugar and salt.
Sprinkle in the baking powder, cornmeal and flour, stir it all up to make a slightly thick batter.
Dry the hot dogs with a paper towel, then dust them completely with flour. (the hot dogs need to be 100% dry and coated in flour or the batter won't stick) Shove the skewers up the hot dogs, in such a way as to make any men in the room wince.
Pour the batter mixture into the empty hot dog jar, filling it about 3/4 of the way full. Dip the hot dogs in the mixture and swirl around until coverered.
Quickly put the battered dogs in the fryer (only do a maximum of 3 at a time, although I tend to do only 1 at a time) and cook until nicely brown. Then leave to drain on paper towels.

If you want a sexy party snack, you can chop the hot dogs into halves or quarters.

Christmas Mincemeat

Here's my recipe for Christmas Mincemeat. You'd do best to make this about 2 weeks before Christmas, or earlier, as Mincemeat needs time to mature and get all funky.
I don't like the stuff myself, but I have done this recipe a couple of years in a row, and it's proved quite well liked with relatives and such.
This recipe makes bloody loads of Mincemeat, so make sure you've got a good few empty jars.

675g Cooking Apples
450g Seedless Raisins
450g Sultanas
450g Shredded Suet
450g Soft Brown Sugar
350g Currants
225g Candied Peel
50g Flaked Almonds
The Juice and Grated Zest of 1 Lemon
The Juice and Grated Zest of 1 Orange
5 tbsp Rum or Brandy (I use Dark Rum, as for some reason I have a big bottle of it in my cupboard)
1/2 tsp Ground Mixed Spice
1/4 tsp Ground Cinamon
1/4 tsp Ground Ginger
Pinch Ground Nutmeg

Mix everything EXCEPT the booze together in a big bowl. Heat at about 180C in the oven for about 25 mins.
Leave to cool, then mix in the booze.
Cover and leave to stand for at least 2-3 days, then scoop into jars and leave to mature for about 2 weeks.

So there you go, make that and leave it to get funky.
I'll be posting a recipe for mince pies in about two weeks.

Welcome to Fudgemunch!

Welcome to Fudgemunch! My Foody Blog.
This is more for my reference than anything, writing down all my recipies and such in one place, so the kitchen cupboard isn't full of random scraps of paper.
For the first few entries I'll be listing various christmassy themed foodstuffs, obviously because that's what I'm concentrating on cooking in the next few weeks.

Not all the stuff I'm putting on here is of my creation, but picked up from various sources over the years. I'll try and reference where they came from when I can, but to be honest I doubt i'll be able to remember most of them. Like I said, most of this stuff is currently on scratty bits of paper.

Anyway, I hope you enjoy this, cook some of the stuff and don't die of food poisoning or anything. And if you do die, please don't sue me.