The origins of Christmas Food

In the Gospels according to Matthew and Luke it narrates the account of the birth of Jesus Christ. We recognise this as the nativity which is celebrated within Christianity on the 25^th of December. The exact date of Jesus’s birth is not confirmed in the Bible instead it was not until the fourth century AD that a Pope set the date to commemorate the birth of Christ. The celebration of Christmas on the 25^th of December was later combined between Christianity and Paganism who developed the idea of decorating their homes in greenery.

It was not until the Victorian era when Christmas trees in family homes was introduced as a gift to Britain from Germany; which were perceived as a tradition in their country. The food served at Christmas then became to be a tradition and is still associated with the celebrations of Christmas day; Roast Turkey or Goose, Mulled wine, roasted chestnuts, Satsuma, Christmas cake with marzipan and icing. Christmas became such an important feast that many of the luxury items that are cooked and eaten on that day were paid by their yearly savings and continues to do so today.

The majority of the food that is eaten at Christmas is seasonal or has been prepared from autumn time and stored away until it is December. What I love most about Christmas is the food as it is the only time when you can enjoy cooking and indulge in rich ingredients; mulled wine, fruit cake and mince pies. Home-made mince pies are the best as you can add as much rich fruit as you want. I tend to make them on Christmas Eve as they taste best when they are still warm from the oven, with a bit of cream or brandy sauce on the side. Depending on how many pies you want to make then you need more mincemeat.

The Ingredients required for home-made mince pies are as followed; 8 ounces of plain flour, 5 ounces of unsalted butter, 50 grams of caster sugar, zest of 1 orange, 1 egg yolk and 1 beaten egg, a pinch of salt, 1 tablespoon of cold water and about 10 ounces of good quality mincemeat.

Firstly, preheat the oven to about 200c so the mince pies will bake quicker in a heated oven. Start with placing the sieved flour, caster sugar, orange zest and a pinch of salt in a mixing bowl with the butter. Mix all of the ingredients together until the ingredients begin to crumble. Next add the egg yolk and 1 tablespoon of water that will combine the mixture into a soft dough, then cover and leave to one side for thirty minutes. Then, using a rolling pin on a dry surface begin to roll out the dough and cut out about twenty 7cm circles with a pastry cutter and place them in a grease proof cake tin. Evenly spoon out the mincemeat and put in the centre of each pie and using the leftover pastry, cut out round lids to be place over the mincemeat. Lightly brush the top of the pies with the beaten egg and place in the preheated oven for approximately 15 minutes. Once they are cooked, remove from the oven and place on a cooling rack, dusted with icing sugar. Serve on their own or what I prefer, a big dollop of cream; delicious.