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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.