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I recently (2 weeks ago) made the mincemeat, all was going well until I put the finished product into Kilner jars and post the sealing process have what look like lumps of fat in the mixture. Do I need to make this again and use the jars but not seal them in the usual way? Any tips to rescue what I've got would be appreciated, hate wasting food especially when it's taken time to prepare.
Hi, I'm making Delia's Chocolate Chestnut Log for a dinner party this weekend and wondered if I could make it in advance and freeze it? Would I have to change the cream to whipping?
Thanks for your help
I have your recipes for braised venison with bacon chestnuts and wild mushrooms (which states freezing instructions) and braised steak with a wild mushroom and Madeira sauce (which has no instructions for freezing)
My questions are - could I follow the whole recipe (including freezing) for the venison dish, but substitute the venison with braising steaks as in the beef recipe? Are the ingredients such as chestnuts and pancetta ok with beef? Would the freezing and re-heating instructions be the same?
I have made two quantities of Delia's Stollen and set them aside to rise but an hour and a half later they haven't risen at all! Should I keep waiting? What may have gone wrong? I don't want to waste the ingredients so any advice would be appreciated. Thank you. Belinda