Pecan and Whiskey Mincemeat
Photography Vanessa Wu.
This recipe makes approx 500 grams and needs to be made two weeks ahead.
INGREDIENTS
60 grams pecans, toasted and chopped
175 grams apples, peeled and grated
100 grams raisins
60 grams dried apricots, finely chopped
40 grams dried figs, finely chopped
40 grams pitted dates, finely chopped
75 grams sultanas
1⁄2 teaspoon freshly grated nutmeg
1⁄2 teaspoon ground cinnamon pinch of ground allspice 90 grams suet 60 grams brown sugar
finely grated zest and juice of 1 lemon
finely grated zest and juice of 1⁄2 an orange
150 ml whiskey
METHOD
Mincemeat: Combine all the ingredients in a non-metallic bowl. Cover and leave in a cool place for 24 hours, stirring occasionally.
Pack the mincemeat tightly into clean, dry jars, pressing down to expel any air. Cover, seal and store in a cool dark place for 2 weeks before using.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.