744. MUSHROOM and BACON MEATBALLS

500 grams mince
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 mushroom soup mix
salt, pepper
1 egg
2 tablespoon oil
30 grams butter or margarine
125 grams mushrooms
3 rashers of bacon
2 tablespoons flour
1 beef stock cube
3 tablespoons prepared mustard
2 cups water
2 tablespoons dry sherry

Combine mince, sauce, soup, salt, pepper and egg, mix well. Shape tablespoonfuls of mixture into balls, heat oil in a large frying pan, add meatballs, brown well, remove from pan. Add butter to pan. When melted add chopped bacon and sliced mushrooms, saute for 2 minutes, remove from pan. Add flour and mustard to pan, stir until smooth and well browned. Add water and crumbled stock cube, stir until sauce boils. Add extra sauce, sherry, salt, pepper and meatballs. Reduce heat, simmer covered 30-35 minutes.


courtesy of: Wickham Family recipes, New Zealand

649. RUBY RAISIN MINCEMEAT and BACON TART

serves 8


FILLING:
5 thick bacon slices (5 oz. uncooked), coarsely chopped
1 cup (about 4 oz.) coarsely chopped mixed dried fruit, loosely packed (see NOTE)
3 tablespoons dried cranberries
2 tablespoons golden raisins
2 tablespoons firmly packed dark or light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2-3 tablespoons brandy
1/2 cup fresh orange juice

CRUST:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons frozen unsalted butter
2 tablespoons frozen lard or shortening (see NOTE)
4 tablespoons or more ice water
1 tablespoon granulated sugar

TO MAKE THE FILLING: In a 1-quart saucepan, combine the bacon, mixed dried fruit, cranberries, raisins, brown sugar, lemon zest, orange zest, nutmeg, allspice, brandy, and orange juice. Bring to a simmer over medium heat. Simmer, stirring frequently, until the liquid is reduced and thickened but the mixture is still moist and juicy, 3 to 4 minutes. Let cool.

TO MAKE THE CRUST: In a medium bowl, whisk together the flour and salt. (If time permits, chill the bowl and flour mixture for 30 minutes before using). Using the large holes of the grater, grate the frozen butter and lard into the flour mixture. (The frozen fat is easier to incorporate into the dry ingredients and remains cold for a flakier crust.) Using a pastry blender, 2 knives, or your fingertips, work the mixture together until it is crumbly. Sprinkle in the ice water, beginning with 3 tablespoons, and mix until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll it into a 12-inch circle. (It doesn't have to be perfect). Spread the filling on the dough, leaving a 1 1/2-inch border. With moistened fingers, fold the uncovered dough up and over the filling to create pleats. Lightly press the pleats together. Dip a pastry brush in water, moisten the edges of the crust, and sprinkle with the granulated sugar.

Bake until the crust is golden, about 30 minutes. (If the fruit begins to brown, cover it with aluminum foil). Slip the parchment paper and tart onto a wire rack to cool. Serve warm or at room temperature.

NOTE: Prepackaged mixed dried fruit is available in supermarkets. A premium brand typically comes in an 8-ounce package containing pitted prunes, dried apples, apricots, peaches, and pears.

NOTE: Lard is made from rendered and clarified pork fat. It has the consistency of vegetable shortening and creates tender, flaky pastries. It is readily available in supermarkets in 1-pound packages. When tightly wrapped, lard will keep for up to 6 months at room temperature and even longer when chilled.


courtesy of: Everything Tastes Better With Bacon, by Sara Perry. San Francisco: Chronicle Books, 2002, pp. 122-123