Mince­meat pate-a-brique with ice cream Fes­tive with a twist

The Herald Magazine - - etc BRIAN MAULE CHEF -

WHEN you think of mince­meat at Christ­mas you think of mince pies. This recipe comes with a twist. I wanted it to be some­thing a wee bit dif­fer­ent but still in keep­ing with the fes­tive feel. Christ­mas usu­ally comes with the same old sto­ries – we ate too much and drunk too much, overindulged with the Christ­mas pud­ding and can’t face an­other bit of turkey on Box­ing Day. Still, we wouldn’t change it – tra­di­tion and all that!

This recipe is all about the mince­meat, a lot of prep­ping with the weigh­ing and mix­ing of the mince­meat, but you will see it’s all very worth it when you even­tu­ally get to sit down and taste the fruits of your hard work.

In­gre­di­ents 120g dried dates (stoned) 100g dried prunes (stoned) 100g sul­tanas 50g seed­less raisins

25g chopped walnuts 25g chopped al­monds 2 tbsp dark rum ½ zest of lemon ½ zest of orange

Pinch ground cin­na­mon 80g light brown mus­co­v­ado su­gar 30g un­salted but­ter 12 sheets brick pas­try/filo pas­try Ic­ing su­gar (to dress)

150g caster su­gar Dou­ble cream Pre­heat the oven to 200C.

Af­ter weigh­ing all the in­gre­di­ents, soak all the prunes, dates, sul­tanas and raisins in hot wa­ter for about 20 min­utes un­til they are all nice and plump, then drain and dry well with a clean cloth.

Us­ing a large knife, chop the fruit and nuts, try­ing not to make them too fine. Add the zest of both the or­anges and le­mons, then add the rum, spices and mus­co­v­ado su­gar, cover and leave to steep for at least 2½ hours, toss­ing oc­ca­sion­ally.

Use the fruit and nut mix for the stuff­ing. Roll them into cigar shapes about 10-12cm in length.

Lay the sheets of brick/filo pas­try flat and place the fruit and nut mix­ture on them, then roll, mak­ing sure the roll is nice and tight, seal the edges with a lit­tle wa­ter.

Place on a bak­ing tray, prefer­ably non-stick, and bake in the oven at 200C for about 12-15min­utes un­til it’s a nice golden brown colour and looks nice and crispy.

Leave it to cool slightly be­fore dust­ing with ic­ing su­gar.

Cut the golden fruit cigars in half and serve warm with vanilla ice cream.

When dress­ing the plate, place the fruit cigars on the top part of the plate with the vanilla ice cream at the bot­tom, then driz­zle with a lit­tle but­ter­scotch sauce all around. (To make this, put su­gar in a pot and melt down un­til a light brown colour is formed, then add dou­ble cream very care­fully and, as the cream boils up, add a lit­tle but­ter, whisk­ing all the time. Then pass through the sieve to elim­i­nate any lumps you gather along the way, and keep warm.)

Brian Maule at Chardon d’Or Restau­rant, 176 West Re­gent St. Glas­gow, G2 4RL Tele­phone 0141 248 3801 email: [email protected] bri­an­maule.com web­site: www.bri­an­maule.com

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