Enactus UK's Favourite Holiday Recipes
At this time of year all anyone thinks about is food, so we have decided to share with you some of our most beloved holiday recipes just in time to make for Christmas Day!
Lizzie’s Granny’s Mince Pies
225g cold butter
350g plain flour
100g golden caster sugar
1 small egg
Mince pies are always best served warm with homemade pastry (and as much mincemeat as you can get in them!
We like to make making pastry as easy as possible by throwing it all in the magi mix and combining till ready.
Chill the pastry for 5-10 minutes so it stays together better after you roll it out, make sure you have enough flour on your work surfaces and rolling pin to stop sticking while you roll it out.
We find a Yorkshire pudding pan is the perfect size so no need to buy a separate pan, grease the pan with butter, layer one circle of pastry, a spoon of mincemeat and the second circle of pastry to seal it all together.
Cook for 10-15 minutes until golden brown and enjoy with a dollop of brandy butter!
Rosie’s Melt in the Middle Nut Roast
100g Pecan Nuts
100g Brazil Nuts
60g Almonds, blanched
2tbsp Pumpkin Seeds
25g Unsalted butter
3 small onions finely chopped
2tsp Soy Sauce
2 Garlic Cloves, finely chopped
1tsp Sherry Vinegar
1/5tsp English Mustard Powder
3tbsp Flat-Leaf Parsley
1tbsp Thyme Leaves
3 Large Eggs
150g Red Leicester Cheese, half grated, half in cubes
400g Can Cherry Tomatoes, drained
Dry roast the nuts and pumpkin seeds until golden, allow to cool then blitz in the food processor until finely chopped.
Melt the butter in a small pan and sweat the onions and garlic for 5 minutes. Combine all the ingredients in a bowl apart from the cubes of cheese, season and mix well.
Fill 6 ramekin dishes 3/4 full, put a cub of cheese in the middle and cover with the remaining mix. Bake for 30 minutes, leave to cool then turn your roast onto a plate and enjoy!
Kat’s Baked Camembert and Red Onion Chutney
8 Red Onions
1 Red Chilli
2 Bay Leaves
25ml Olive oil
200g Brown Sugar
150ml Balsamic Vinegar
150ml Red Wine Vinegar
Crusty bread / grapes and apples
Slice the onions and chilli into a pan with the bay leaves to soften for about 20 minutes, once they are dark and sticky add the sugar and vinegar and simmer for 30 minutes until thick and dark.
Leave the chutney to cool and while its cooling pop your camembert in the oven for about 20 minutes to bake until nice and gooey!
This is a dead easy recipe and the perfect indulgent snack or started over Christmas, serve with some grapes and apples if you feel like you’ve overindulged on sugar or fresh crusty bread and butter.