Anyone know where I can get mince tart mincemeat in 56 I have tried Super U and Champion, no luck. Thanks.carolb
Got the mincemeat sent over from UK - just can't find any pastry cutters - any ideas? (Location 22)
La Creme Anglaise in Seglien.
I'd love to make my own but all the recipes I have include suet. Does anyone know what it's called here? And also where you can buy it..I'm in Ploerdut 56.
What we call suet, after translation (suif), becomes the French for tallow (as in candles). The usual means of supply is in 'Red Cross parcels' from home. My attempts to explain what it is and how it is used terrify my cleaner - and she worked in a local butchers shop for 20 years.
That said, it is a standard 'trade good' amongst British expats worldwide. During the summer, I meta lovely lady called Dina who ran a market stall in Guemene (Thursday), Pontivy (Monday) and Josselin (Saturday) selling English foods, including Atora suet. Seems a good place to start. She could probably get jars of mincemeat too.
Thanks - good idea about the bananas..puts me in mind of what me old mum used to say about using parsnips in the war to "make" bananas! And know what you mean about the "red cross parcels". We've got a small supply which should see us through til twelfth night but I might be tempted to "do a Delia" and make my own.
Here's a mincemeat recipe suitable for vegetarians...
Most of the ingredients should be easy enough to find at a "bio" or health-food store, except for the mixed spice (and you can mix your own). Dark rum can be tricky (but not impossible) to find and, anyway, that's where "substitution" may have to come into play...
Mixed spice over here is called Quatre Epices. In all supermarkets.
Here is a more traditional recipe, never buy mincemeat it usually has things like acetic acid in it, and it is really easy to make.
Mix together 500g each raisins, sultanas and currants (or mixed dried fruit),100g chopped almonds,175g candied peel, 500g tart apples peeled and grated (belle de boskoop is probably best in France, if you can only find sweet apples add more lemon juice), 500g soft brown sugar, rind and juice of 1 lemon and 1 orange, 1 teaspoon each cinnamon and nutmeg (grated), 1 glass brandy or more to taste, cheap brandy is fine.
I never add any fat as there is enough in the pastry, and the apples hold it together when cooked. But you can add melted butter if you prefer. If you want to keep it a long time you can heat in a low oven for 3 hours before adding brandy, but it keeps quite well in a fridge. Pack in jars as for jam.