Christmas Cake Truffles

The splash of rum combined with the cocoa and chocolate makes these Christmas Cake Truffles a treat that you just want to keep popping in your mouth. These truffles are inspired by rum balls and are as simple to make, and require no baking. There are many ways to coat these little confections. You can roll them in nuts, sprinkles,dessecated coconut or enrobe them in chocolate.If you have never made rum balls, try my festive version, they will surely be a hit with friends and family!

Ingredients

2 1⁄2 cups crushed Marie biscuits

6 tablespoons cocoa powder

1/2 cup icing sugar

4 tblsp melted butter

1⁄2 cup spiced rum

2 tablespoons liquid glucose

1/2 cup melted dark chocolate

1 cup mixed dry fruit and nuts, finely chopped

Zest of one orange

Crushed nuts/ dessicated coconut/ cocoa for coating the balls.

Method

Soak the mixed fruit and nut mixture and zest in the spiced rum mixed with the liquid glucose syrup overnight . Sift the cocoa with the sugar. Add the melted chocolate,soaked fruit and crushed biscuits. Mix thoroughly. Chill until firm enough to shape(about 15 minutes). Shape the mixture into walnut sized balls. You may roll rounded teaspoonfuls of dough into balls, moistening and wiping your hands with damp cloth as needed. Then dredge the rum balls in crushed nuts/ dessicated coconut/ cocoa/ icing sugar/ sprinkles etc and serve. Store in an airtight tin.

Potato Chops

Ingredients :
500 g minced meat
1 tsp ground coriander
1 tsp ground cumin
1 tsp green masala
1 tsp turmeric powder
1  medium onion , peeled and finely chopped
1 small bunch fresh coriander leaves , chopped
2 tomatoes , chopped

1 kg potatoes
1/2 teaspoon pepper
salt to taste

1 egg slightly beaten
breadcrumbs
Oil , for frying

Preparation :
Heat the 4 tbsp of oil in a large frying pan. Put the onion in and stir fry gently for 1 minute over a medium heat. Add the spices, masala, coriander, tomatoes and salt and fry for a minute, then add the meat. Cover and cook on a low heat for 20 minutes until the meat is cooked. Stir occasionally and add a little more oil if the pan seems to be too dry.

Boil the potatoes in their skins until soft. Peel and mash the potatoes.season with salt and pepper.
Take a handful of potato mash and place it in the palm of your hand and flatten it, then put in some mince. Cover it with the mash to form a round  cutlet shape or rectangle. Coat in beaten egg and bread crumbs and deep/ shallow fry till golden.