Enactus UK's Favourite Holiday Recipes

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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!

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Lizzie’s Granny’s Mince Pies

  • 225g cold butter

  • 350g plain flour

  • 100g golden caster sugar

  • 1 small egg

  • Mincemeat

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!

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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!

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Kat’s Baked Camembert and Red Onion Chutney

1 Camembert

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.

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