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Type: Roast Sirloin of Beef with Horseradish Cream Free Cooking Recipe - Holiday Check out the travel channel! Ingredients / Directions Beef# sirloin of beefallowing 8oz. (225g) uncooked weight per serving# a little oil or dripping if beef is very leanHorseradish cream# quarter pint o
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| General Recipes
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Cooking receipe to make apple and mincemeat tart under category Aga Recipes. You may find some video clips related to this receipe below.
apple and mincemeat tart
For the mincemeat:
125g sultanas
125g raisins
125g ready to eat dried apricots chopped
125g dark soft brown sugar
1/2 level tsp ground cinnamon
1/4 level tsp grated nutmeg
1 level tsp ground mixed spice
juice and finely grated rind of 1 lemon
finely grated rind of I orange
2tbs brandy
2 tbsp port
25g butter
For the pastry:
175g plain white flour plus extra for dusting
75g icing sugar
175g unsalted butter chilled and cut into cubes
pinch of salt
For the apple puree:
450g cooking apples peeled quartered cored and diced
15g unsalted butter
juice of 1 small orange
1 level tbsp caster sugar
For the crumble topping:
50g unsalted butter
75g self raising flour
25g ground almonds
25g granulated sugar
To make the mincemeat place all the ingredients in a bowl except for the brandy port and butter.
Add 1 tbsp each of the brandy and port.
Mix well cover and leave for at least 3 hours or overnight.
Put the mincemeat in a saucepan bring to the boil and simmer gently for 5 to 10 minutes or until it is thick and richlooking.
Stir in remaining brandy port and the butter. Cool for 1 hour.
To make the pastry place all the ingredients in a food processor and process until mixture resembles crumbs.
Add 2 tsp cold water to bind.
Turn pastry out on to a floured worksurface; knead lightly.
Roll out the pastry thinly and line a 115 x 340mm oblong fluted flan tin.
The pastry sides need to be 40mm deep: so pinch up the pastry above the level of the tin if necessary. (A 200mm round loosebottomed flan tin can also be used.)
To make the puree place the apples butter and orange juice in a saucepan.
Cover and cook gently on the simmering plate for 5 minutes or until beginning to soften.
Uncover and transfer to the boiling plate and cook briskly stirring for 1 to 2 minutes or until most of the liquid has evaporated.
Stir in caster sugar cool.
To make the crumble topping place all the ingredients except the sugar in a food processor and process to a crumble mixture. Add the granulated sugar.
To assemble the tart spread the mincemeat over the pastry then the apple puree and finally sprinkle with the crumble topping.
Place the tart tin on the floor of the roasting oven on the cooler righthand side.
Bake for 20 to 25 minutes or until golden brown. Slip the plain shelf underneath when lifting out loosebottomed tins.
Cool in the tin for 10 to 15 minutes then unmould leaving on the base of the tin to serve.
If you dont have enough time to make your own mincemeat use 450g goodquality ready made mincemeat and add a little brandy or port to the mixture.
Serves 6
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