Delicious Christmas Mince Pies – Recipe

Get your Christmas treats sorted with these nutritious and wonderfully tasty recipes below!

The Origins of Christmas Mince
The original Christmas mince pie dates back to medieval times when it did in fact contain meat.  Over the centuries the meat has been slowly replaced with more spices, sugars and dried fruit as they became readily available.  At one stage the pie was made oval in shape to symbolise the manger and the mince meat contained 3 spices symbolising the gifts from the Three Kings.
To ensure a lucky year the story goes that you should eat 12 pies between Christmas Day and the Twelfth Day !!!

Below we have a recipe for both Macaroon Topped Christmas pies & Blackcurrant and honey Christmas mince to go in the pies. Our next article will show you how to make this fantastic Dessert called Coconut Creme Brulee of Christmas Mince… using the christmas mince in the recipe below. Click on the RSS feed on the top right of this page to subscribe so that you can be notified when this article is posted.

RECIPE - Blackcurrant and Honey Christmas Mince (to go in your pies!)
This nutritious black fruit is high in Vitamin C and antioxidants.  Combined with honey they give an interesting flavour to this Christmas Mince.

2 cup frozen blackcurrants
2 cups mixed fruit
1 cup dates – chopped and tightly packed
flesh from 1 tangelo – chopped
¼ cup honey
¼ teaspoon mixed spice
3 tablespoons brandy

Place blackcurrants into a saucepan.  Over a low heat cook until thawed and juices run.  Stir in mixed fruit, dates, tangelo flesh, honey and spice.  Slowly bring to the boil, simmer gently uncovered for 8-10 minutes or until thick and pulpy.  Stir frequently to prevent sticking.  Remove from heat.  Stir in brandy.  Spoon into sterilized jars. Seal.  Store in refrigerator.

RECIPE- Macaroon Topped Christmas Mince Pies 
You will need:
2 sheets sweet short pastry
Blackcurrant and Honey Christmas Mince (from the first recipe above!)
 

Mince Pies are a great treat for your family & friends this Xmas!

Macaroon topping
2 large egg whites
¼ cup caster sugar
1 cup ground almonds
¼ cup coconut
½ teaspoon almond essence

Whisk egg whites until stiff, gradually add sugar, beating well after each addition.  Fold in almonds, coconut and essence.  Set aside.

To assemble tarts
Lightly dust bench with flour.  Place on pastry square.  No rolling needed.  Using a 8cm, round cutter, cut out 9 rounds from each square.  Evenly push into 18 ungreased muffin tins.  Prick base on each one.  Refrigerate for 30 minutes.  Fill each case ¾ full with mince.  Use a generous teaspoon full of Macaroon mixture for topping.  To prevent topping burning, place low in oven.  Bake at 200ºC for 10-15 minutes.  Cool.  Store in an airtight container.  Delicious warm as a dessert with lashing of whipped cream laced with Cointreau or Maraschino liqueur.  I bet you’ll eat more than 12 between Christmas Day and the Twelfth Day !!!

Happy Cooking!

Anne

Information kindly supplied by Anne Morton – Cuisine Advisor, PO Box 30 804, Lower Hutt, 04 586 2766, anne_morton2001@yahoo.com

Read our article on how to make a Delicious XMAS DESSERT RECIPE – Coconut Creme Brulee of Christmas Mince here.

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Blueberries May Slow Breast Cancer Growth – New Mouse Study Released

A new study with mice shows that breast tumours on lab mice was between 60 and 75% smaller when the animals were fed blueberry powder along with their diet.

The good news is that the dosage rate used could be easily obtained in the human diet. The rate used in this research was the equivalent of 300g of fresh blueberries per day for humans (this would be about 2 cups).

More research is required in this field. Interestingly the tumour volume was lower in the group receiving a lower dosage rate of Blueberry powder (300g human equivalent) compared to the mice being fed the higher rate. Although researchers have said that the “difference was not significant” but this does “suggest that there may be an optimal level of blueberry intake”.  

Source: Journal of Nutrition
Volume 141, Pages 1805-1812
“whole blueberry powder modulates the growth and metastasis of MDA-MB-231 triple negative breast tumours in nude mice”
Authors L.S Adams, N. Kanaya, S. Phung, Z. Liu, S. Chen

Nelson – The Multi-Sport Capital of New Zealand Takes on the World!

Well it’s all go these next few weeks for New Zealand Multi-Sport athletes!

From left to right - Richard Ussher, Fleur Lattimore and Trevor Voyce; representing NZ in the Trans Tasman Adventure Racing Trophy this weekend.

The NZ multi-sport Team will compete in the Trans Tasman Adventure Racing Trophy to determine which side of the Tasman reigns supreme in the world of adventure racing at Augusta in Australia this coming Sunday (Nov 6th).

The Anaconda Adventure Race at Augusta is Race 3 of the National Series and is the Southern Hemispheres biggest adventure race with nearly 1700 other competitors also tackling the off road course that includes a 13.5km trail run, 1.9km ocean swim, 13km ocean kayak and 32km mountain bike.

The competition is between Australian and New Zealand adventure racers. Representing New Zealand is the multiple Adventure Racing World Champion Richard Ussher, the undisputed King of Adventure Racing.  Trevor Voyce takes the second spot after winning the recent Baise Leye Outdoor Quest in China and other Kiwi events, and Fleur Lattimore fills the females position after winning the 2011 New Zealand Multisport Championships amongst a multitude of other race victories over the last few years.   They will race as individuals and then times will be compared. The Aussie team is world class having never lost in the Anaconda Series… All we can say from this side of the ditch is watch out Aussies because we have what has to be the strongest team of New Zealanders yet, ready to give it their all! Team Australia and Team New Zealand racer profiles for this race can be found here.

Chris James - NZ Multi-Sport athlete is proud to be wearing the Black Singlet this weekend.

Another of Nelson Multi-Sporter’s Chris “The Sheriff” James, is heading all the way to Vegas to compete in Silverman this Saturday (5th Nov).   The race starts with a 4km swim in Lake Las Vegas, then they head out onto a 120km bike, the first 18 miles is up, but what goes up must come down, however the last 10km of the ride is the steepest, it will be like riding home from Rai Valley, won’t it?. Once off the bike there’s a 30 km run, 4 laps of a figure eight type run with the finish in the middle and 2 hills each lap, yep the Americans are into BIG. You can follow the race on line here.

All of these athletes use Sujon Sport Powder in their training, helping them to train harder and longer. The Team at Sujon wish Richard, Trevor, Fleur and Chris all the very best as they represent New Zealand this weekend. Go for Gold!

Purchase Sujon Sport Powder online
http://www.sujon.co.nz/powder.htm (& you can also now buy online from our Facebook page!)
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Why Do We Get Sore Muscles Before and After Excercise?

The 2011 Netherlands National Triathlon Elite team became the first national sports team in the world to use a natural Blackcurrant powder as part of their training programme. The powder is Sujon Sport Powder, which assists recovery from physiological stress after training.

Muscles go through a lot of physical stress when we exercise. Small microscopic tears occur in our muscles; the more you exert yourself the more microscopic tears you create, and the more soreness you feel later. Lactic acid can also build up during strenuous exercise from depletion of available oxygen in the blood, causing delay in natural muscle repair. Delayed Onset Muscle Soreness (DOMS) occurs between 24 and 48 hours after activity and soreness can last up to a week.

How Does Taking Sujon Sport Powder Help Reduce This Soreness?
We believe by taking Sujon Blackcurrant Powder before and immediately after exercise, oxygen levels increase in your blood by up to 40% and your capillaries supplying the muscles open up to promote increased blood flow around the damaged muscle fibres which combined with reduced lactic acid build-up allows the muscle repair process to start straight away.

Read our article on How Sujon Sports Powder can help with Muscle Recovery.

Purchase Sujon Sport Powder online
http://www.sujon.co.nz/powder.htm (& you can also now buy online from our Facebook page!)
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A Helpful Message for all Competing Athletes and Sports People

Sujon Sport Powder's Brand Ambassador - Colin Stuart. Running hard & in fast in the Buller Marathon.

Ever been drug tested ?

Wouldn’t it be better to feed your body with a natural food than a laboratory made supplement possibly containing banned stimulants.

Sujon Sport Powder is made from NZ grown Blackcurrants with no additives or preservatives.

Sujon Sport Powder assists muscle recovery giving you the opportunity to train harder and more often.

Join the rapidly growing list of athletes using Sujon as a recovery tool, with no fear of the drug testers.

Purchase Sujon online
http://www.sujon.co.nz/powder.htm (& you can now buy online from our Facebook page!)
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Smoked beef and SUJON Boysenberry and Cream Cheese in Mountain Bread Wraps – Recipe

For a tasty and easy lunch idea, try this boysenberry beef wrap…
6 Mountain bread (thin bread wraps)
12 lettuce leafs
150 g Smoked beef sliced thinly
4 Tbspn cream cheese
1 Cup SUJON boysenberries

- Lay the wraps out and spread one end with cream cheese,
- Lay the lettuce, smoked beef and then;
- Boysenberries at the other end and
- Gently roll towards the cream cheese which will hold it all together.
- Cut in half and fold around a serviette, serve up!

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Champion of Champions – The New Future of the Blackcurrant

Sujon Blackcurrants are the berries of Champions and Sujon a Champion of the global blackcurrant industry says the International Blackcurrant Association!

In a world first, an elite national sports team has adopted a Blackcurrant powder as part of its training programme. The Netherlands Elite National Triathlon 2011 team is now using the Sujon blackcurrant powder as part of its training programme and build-up for Olympic qualification. The special formulation if the result of 4 years research and development for the Nelson-Golden Bay based company Sujon Berryfruits. Although the Sujon powder has an affinity with most sports codes international triathletes in particular are adopting it for the high stress the sport’s three disciplines puts on the human body.

New Zealand-based Dutch Sports Medicine practitioner and coach, Dr John Hellemans is contracted to the Dutch National Triathlete team. Dr Hellemans was responsible for a four month training session with the team based in New Zealand. After carrying out an assessment of the science, Dr Hellemans trialled the team on the Sujon blackcurrant powder:

“These athletes place themselves under tremendous physiological stress….includes training in an hypoxic (altitude) environment…the recovery process is paramount…the Sujon blackcurrant powder is natural and safe…the athletes responded favourably to the initial trial…some of the key athletes within the programme won’t (now) train without it,” says Dr Hellemans.

The 2011 Netherlands National Triathlon Elite team became the first national sports team in the world to use a natural Blackcurrant powder as part of their training programme. The powder, developed by New Zealand company, Sujon Berryfruits, assists recovery from physiological stress after training.

Blackcurrants have traditionally been used for cold remedy (based on high Vitamin C content) but the phenomenal purple polyphenols that create blackcurrants legendary colour brilliance also seem responsible for a whole range of physiological function support and especially for recovery after high stress sport training.

But not all blackcurrants are the same and not all powders are the same. Sujon’s powder is developed from a specific cultivar of blackcurrants grown in an area of New Zealand that has the highest average sunshine hours and intense UV light, coupled with high day-night temperature variation during key parts of the growing season. The high UV light causes the blackcurrants to produce high levels of polyphenols for protection of their own DNA. High day-night temperature differences help lock that increased polyphenol content in the berries.

The Sujon blackcurrant powder and its potential to help sportspeople was recognised at the International Blackcurrant Association Conference in Netherlands in May this year with Sujon declared one of the emerging innovation champions of the global blackcurrant industry. 

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SUJON BLACKCURRANT JAM RECIPE

Approximate Cooking Time: 30 minutes

Recipe Ingredients:

1.5kg Sujon Blackcurrants

1.1 kg Sugar

500ml Water

Recipe Method:

Add the blackcurrants to a preserving pan (jam pan) or a tall, heavy-bottomed stainless steel saucepan with the water. Gently bring up to the boil, and then remove from the heat.

Add the sugar, stir to dissolve, and then put back onto the heat, and once more bring up to the boil. Simmer just under the boil for 30 minutes on a medium heat. During this time occasionally stir to make sure the jam does not stick to the bottom of the pan and burn. Occasionally skim the top for foam with a spoon.

After thirty minutes of simmering bring the jam up to a rapid ‘hard’ rolling boil for 10 minutes, to reduce the moisture content and thicken. After 10 minutes test the blackcurrant jam’s setting point by using a cold plate, (as described above) or by checking that it has boiled for at least 10 minutes over 105C or 220F. Once at the setting stage pour into sterilized jam jars and seal. Store in a dark, cool place; the jam will last over 6 months to a year.

Notes:

To test if your Jam is set spoon a little of the boiled preserve on to a cold plate, (chilled in the fridge) leave to cool for one minute, then push the preserve with a finger, if it has reached the setting point the top of the preserve should wrinkle with a skin. Using a thermometer: Most jams and marmalade’s reach a setting point once they have been boiled at 105C for 10 to 15 minutes.

If you prefer a Blackcurrant ‘jelly’ to a jam, (without the ‘bits’) simmer the fruit and water without the sugar first, after 30 minutes, when the fruit is tender, mash the fruit with a ‘potato masher’ and then fully strain through a fine sieve to remove the skin and pips (or even better, strain over-night using a ‘jelly bag’). Boil the clear juice again in the preserving pan with the sugar for a clear jam or jelly.

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SUJON BLACKCURRANT PIE RECIPE

Ingredients

• 200 grams plain white flour
• a pinch of salt
• 120 grams butter
• 50 grams castor sugar
• 1 egg
• 2 cups Sujon Frozen Blackcurrants
• 1/8 cup of plain white flour
• 1/2 cup of caster sugar
• a little extra beaten egg

Method for the Sweet Pastry

• Sift the first measure of flour and salt into a large bowl or food processor.
• Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
• Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
• On a lightly floured bench knead the mixture until it forms a smooth ball.
• Handle as little as possible to prevent the pastry from becoming hard when baked.
• Cover with plastic wrap and refrigerate for 20 minutes.

Method for the Pie

• Preheat the oven to 180°C
• On a lightly floured board carefully roll out half of the pastry until it’s approximately 5mm thick.
• Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
• Just before adding the blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar. Pile the floured blackcurrants into the pie base.
• Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
• Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
• Make small slits or holes in the lid with a small knife for air to escape.
• With a pastry brush, lightly coat the top with a little extra beaten egg.
• Bake for 25 to 35 minutes or until the pastry is gorgeously golden.

This pie is delicious served with a scoop of ice-cream or whipped cream

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DELICIOUS RHUBARB CHUTNEY RECIPE

DELICIOUS RHUBARB CHUTNEY

This Rhubarb Chutney is nice served with steamed vege’s or smeared over meat in salads and sandwiches.

You will need….

• 3 cups Sujon Frozen Rhubarb

• 4 teaspoons olive oil

• 4 tablespoons soft brown sugar

• 1 red onion diced

• 2 tablespoons balsamic vinegar

• Salt & Pepper

Method…..

• In a pan sauté onion until soft and golden, sprinkle sugar and cook until onions caramelise.

• Mix Sujon Frozen rhubarb in the pan and gently heat until rhubarb becomes tender and just holds it shape.

• Stir in vinegar and heat for a few more minutes.