MY MINCE PIES

I never liked mince pies.  They were always far too sweet and claggy for my liking.  That was until I tasted my friend Lucy's about 20 years ago.  Now, THOSE mince pies were a total game changer.  She very generously gave me the recipe which I have pimped and adapted over the years to these.  They are bloody lovely, give them a go!

MINCEMEAT (adapted from Mary Berry's recipe)

  • 175g currants
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 50g mixed peel
  • 50g crystalised ginger
  • 1 small cooking apple
  • 125g unsalted butter, cubed
  • 50g blanched almonds, roughly chopped
  • 225g light muscavado sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp mixed spice
  • Zest and juice of 1 lemon
  • 200ml brandy, rum, sherry or Cointreau

Put everything apart from the alcohol into a large pan, heat gently for about 10 minutes until the butter is melted, stirring now and then.

Allow to cool totally and then stir in your booze of choice.

CHEESECAKE DOLLOP

  • 250g cream cheese
  • 50g caster sugar

Beat together to a smooth constancy and chill.

ORANGE PASTRY

  • 500g plain flour
  • 375g unsalted butter, chilled and cubed
  • 125g icing sugar
  • Zest and juice of 1 orange

Put the flour, icing sugar, butter and orange zest into a processor and blitz until you have fine crumbs.  Add the juice through the funnel and continue to blitz until it just forms a dough.

Tip out onto a floured surface and form a ball, flatten slightly into a disc and wrap in cling film.  Chill for an hour or so.

CONSTRUCTION

Pre-heat oven to 180C

Roll out the pastry to approx 3mm thick and cut discs to fit your tin (you'll need bases and lids).  You should be able to get between 30 and 36 pies.

Lightly brush your tin with a flavourless oil and line it with the pastry discs.  Plop a teaspoon of mincemeat in each one, followed by a little of the cheesecake mix.  

Brush the edges of the bases with beaten egg and top your pies with the remaining discs, sealing them as you go.  Brush the tops with beaten egg.  Bake for 12 - 15 minutes until they are golden.  Gently remove from the tin as soon as you get them out of the oven or they tend to stick.

If you can resist them, allow them to cool until the centres aren't volcanic, dust with icing sugar.

They freeze really well!

 

 

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MINCE PIES, BUBBLES AND A LOVELY LITTLE SINGALONG

There is actually no time we love more than Christmastime.  This year, to kick off the celebrations and to share some of our yummiest Christmas bakes, we’re hosting another one of our epic teas at Charlton House, SE7 on 3rd December.

As well as a delicious extensive menu of sandwiches, savouries and sweet treats, we will also have live swing singers, The Dapper Dudes, to entertain and bottomless prosecco.

Adults £35 / children £18

Just get in touch with Christina to book Christina@feast-food.com

 

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SPINNING PLATES AND FEAST AT CHARLTON HOUSE

These are just a few photos of some of the delicious plates that the extremely talented Stephen Kielty has recently served up at some of his tasting evenings.

 

Steve is a Woolwich boy who just happens to be a 2017 Masterchef finalist and we're so excited to announce that Feast will be collaborating with him to host two, seven course tasting menus on Thursday 7th and Friday 8th September at Charlton House.

The menu will be a showcase of very local, very seasonal produce:

Autumn Fizz Cocktail

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Amuse Bouche

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Mackerel Tartar

Beetroot | Radish | Apple

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Variations of Heritage Tomato

Parsley | Garlic

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King Diver Scallop

Celeriac | Squid Ink | Smoke

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16 Hour Pork Belly

Honey | Cider | Apple | Red Cabbage

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Blackberry

Vanilla | Praline Crumb

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Petit Four

Theatre of Wine will be supplying matching wines which you can buy on the night either by the bottle or by the glass.

Charlton House stands proudly at the centre of our community in Charlton, South East London and has done for over 400 years.  It is one of the finest surviving Jacobean manor houses in the country.

The building illustrates a little-represented phase in the evolution of the English country house, linking the sprawling style of the Tudor age with the compact geometry associated with Inigo Jones. The original oak staircase remains, as do many fireplaces and plasterwork ceilings. 

This is a fantastic opportunity to have a look around the house and then enjoy a stunning seven course meal in the beautiful surroundings of The Old Library.

Tickets are £60 each, contact us:

·      Email – Christina@feast-food.com

·      Tel – 07768 780 673

https://www.greenwichheritage.org/visit/charlton-house

http://www.bbc.co.uk/programmes/profiles/1LdJsmwNYmLxNLBWXS24kDv/steve

http://www.theatreofwine.com

We Are Family

It’s been such a busy few weeks leading into the summer silly season.  The team has been pushed to the limit more than once or twice, doing 18 hour days at weddings that are a three hour drive away, or doing two events in a day, punctuated only by coming back to the kitchen to unload, wash up and reload the van.

 

Feast wouldn’t be the business it is if it weren’t for our amazing, dedicated, fantastic staff.  Our youngest of the Feast family is only seventeen years old and the oldest is, well, it’s never polite to disclose a lady’s age! 

 

We’re not friends, we’re family.

 

 

Come back summer, we miss you...

This freezing cold weather is making me yearn for the warmer days of spring and summer and some warm sun on my face.

Last September, on what felt like the last day of summer, we hosted a party for our customers, friends, and some of the venues we work with to showcase some of our alternative menus.  It was such an idyllic evening, we held the party in the lovely, bright and airy Trafalgar Rowing Centre which is on the first floor overlooking the Thames.  The hugely talented Jane and Suzy from Wilma Event Design transformed the venue into something just a little bit magical with swathes of greenery, bunches of herbs and jars and crates of fresh fruit and veg.

We really could have been at the seaside and as the tide went out and Elkie was serenading us, we cooked up a storm on the terrace demoing a huge paella and delicious barbecue.  Our friend, Daniel, from Theatre of Wine talked us through some of their wines, and while he encouraged us to spit after tasting, it goes without saying the spittoon was left dry!

Aah, lazy, boozy, greedy summers’ evenings with friends.  Come back soon!

Venue: https://trafalgarrowingcentre.co.uk

Wine: http://www.theatreofwine.com

Styling: http://www.wilmaeventdesign.com

Music (one third of the Candy Girls): http://www.thecandygirlsuk.com

Photos: http://www.zdenekdolezel.com