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Mincemeat Cake

Mincemeat Cake

Mincemeat Cake   If you are not a big fan of the traditional fruit Christmas cake, you might like this spiced Mincemeat Cake. It's a lightly spiced sponge cake with a sprinkling of Meat Tinsel and a surprise pocket of delicious mincemeat in the middle. The spices in the rub add lovely flavours of cinnamon, ground ginger, allspice and a little chilli to make a delicious festive cake.  You could also make individual cakes in pastry cases, just cook for less time. It would make about 12.    What to do: Put all the ingredients into a bowl, except the...

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Ultimate Smoked Salmon Cocktail

Ultimate Smoked Salmon Cocktail

Ultimate Smoked Salmon Cocktail We offer some amazing salmon cures where you can easily cure your own fish and cold smoke it for the ultimate home made feast to enjoy on Christmas Day. Our smoked salmon cocktail sauce makes this dish sing with a spicy kick from the Rampant Angus Ketchup. If you’re feeling adventurous you can add a splash of vodka to make a Russian version!   INGREDIENTS • 2 cups mayonnaise • 1/4 cup Rampant Angus Ketchup • 1 lemon juiced • Vine ripe tomatoes • 2 avocados • 500g peeled and cooked shrimp • 700g Smoked salmon...

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Seriously GOOD Rum & Raisin Fudge

Seriously GOOD Rum & Raisin Fudge

Seriously GOOD Rum & Raisin Fudge Ingredients 100g raisins 50ml A&O Temple spiced rum 1/2 tsp of A&O Meat Tinsel festive rub 450g of golden caster sugar 400g of double cream 50g of real butter 15g glucose syrup 20g of vanilla bean paste  Good pinch of salt (to taste)   How to make these amazing treats! Place the raisins in a suitable tub & add the temple rum and meat tinsel, cover and leave to soak for at least 24 hours. Drain off any excess liquid and dispose of responsibly ;) Prepare and line a 20x20 cake tin with parchment...

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Maple Glazed Ham

Maple Glazed Ham

Maple Glazed Ham I picked up a sweet cured gammon joint from my local butcher and had them remove the skin. Set up your bbq or oven to cook at 170c. Indirect cooking on your bbq. Untie the gammon and score the fat in a traditional diamond pattern. You can then retie the joint so it holds its shape. The gammon was seasoned with a mix of Meat Tinsel and Porky White Chick rubs and placed on the bbq above a drip tray. This will be important when it comes to glazing.  GLAZE INGREDIENT • 150ml Maple syrup• 100g light brown...

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curry, Fish, shrimp, Sri Lankan -

Sri Lankan Fish Curry

Sri Lankan Fish Curry
Aromatic Seafood Curry, with serious OOOMPH!!

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