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McQuade's Recipes - Page 2
Whether you're planning a beach barbecue, a winter picnic or a christmas cocktail party, let McQuade's Chutneys put some sparkle into your menu. Here are some ideas...
For Our Current Recipe Selections:
Be sure to come back often as we will be adding seasonal recipes...
Quick Chutney Suggestions:
- Apple Spiced Muffins - replace oil with chutney for a delicious alternative.
- Chutney Dip - Add onion chutney to sour cream or yogurt for a tasty dip.
- The Dundee Jalapeno Chutney goes well with corn muffins, tamales or burritos.
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- 8 large mushrooms (of your choice)
- 2 tbsp olive oil
- 1 tbsp chopped thyme (preferably lemon thyme)
- 1 clove of garlic, crushed
- 4 bread rolls
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Place mushrooms on an oven tray. Combine oil, thyme and garlic in a smallbowl, season to taste and spoon over mushrooms. Bake at 400 degreesfahrenheit for 15-20 minutes or until mushrooms are tender.
Split and toast rolls, then place 2 mushrooms on base of each roll, top with a Tbsp of caramelized onion chutney and salad leaves, then replace tops.
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Appetizers...
Bite Size Crustless Quiche
This makes about 30 to 35 mini-quiches.
Ingredients:
2 tbsp butter
1 cup chopped red and/or green pepper
1/2 cup chopped green onion
6 large eggs
1/4 cup milk
1/2 cup grated cheese
1/2 tsp salt
1/2 tsp; black pepper
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Method:
- Melt butter,
sauté peppers and onions till soft.
- Let
sauté mixture cool.
- Combine eggs, milk, cheese etc. Stir in
sautéed peppers and onions.
- Spoon about 1 tbsp mixture into mini muffin tins.
- Bake at 425 degrees
Fahrenheit for 20 minutes.
- Cool for 1 minute, then loosen with knife and remove.
Serving suggestion for Quiche: Apple chutney, Jalapeno chutney or Caramelized Onion chutney.
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Jalapeno Poppers
- 4 slices of bacon, chopped up
- 1/2 cup onion, finely chopped
- 1/2 cup mushrooms, finely chopped
- 8 ounces cream cheese
- 1/2 cup Monterey Jack cheese
- 1/2 cup Mozzarella cheese
- Fresh jalapeno peppers
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Fry the bacon, onion and
mushrooms together until the bacon is crisp. Drain well and let cool.
Mix all ingredients together. Slice jalapeno peppers in half, stuff with
mixture. Bake at 35 degrees for about 15 minutes.
Serve with Apple Chutney on the side.
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Arancini Appetizer
- 3 cups canned low-salt chicken broth
- 1 tbsp unsalted butter
- 1/2 medium onion, chopped
- 1 1/4 cups (8 to 9 oz) arbrorio rice (risotto rice)
- 1/3 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- All purpose flour
- 2 cups finely ground fresh breadcrumbs
- 2/3 cup finely diced
mozzarella
cheese
1/3 cup finely chopped prosciutto (optional)
vegetable oil for frying
Method:
Bring broth to boil in small saucepan. Remove from heat and cover. Melt butter in heavy medium pan over low-med. heat. Add onion and
sauté
4 minutes.
Add rice - stir 1 minute. Add wine and stir until absorbed, about 1 minute.
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Method continued:
Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until risotto is creamy, adding broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in egg, cover and chill.
Place some flour in 1st bowl; breadcrumbs in 2nd bowl and remaining egg (beat slightly) in another 3rd bowl. Using moistened hands shape cold risotto into ball. Make hole in center. Fill with 1 round tsp
mozzarella and 1 tsp prosciutto. Press risotto over filling. Coat
rice balls in flour, then egg and then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 1/2 hr and up to 1 hour.
Pour 1 - 1/2 inches oil into heavy medium pot. fry balls until golden and crusty, turning once, about 2 minutes. Drain on paper towels and serve hot or at room temperature with chutney on the side. - Goes nicely with Spiced Apple or Caramelized Onion Chutney.
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More Recipes
Leek, Goat's Cheese, and Sage Egg Frittata
Serves 4
- 40 g. butter
- 2 leeks, trimmed and thinly sliced
- 1 tbsp chopped sage
- 6 eggs, lightly beaten
- 1 tbsp olive oil
- 75 g soft goat's cheese, sliced
- Green salad and bread to serve
Melt butter in a small frying pan, add leeks and sage, season to taste and cook over med. heat for 15 minutes or until leeks are soft and lightly caramelized . Transfer to a bowl and cool for 5 minutes. Add eggs, season to taste and mix well.
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In same frying pan, heat oil, then add egg and leek mixture, top with goat's cheese and cook over medium heat for 6-8 minutes or until almost set.
Transfer to a hot grill and cook until top is just set and lightly browned.
Serve warm or at room temperature, cut into wedges, serve with a green salad and your favourite bread.
A little Apple Chutney on the side would complete this meal.
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- 2 1/2 cups milk
- 2 bay leaves
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 1/2 cups grated Gruyere, or Swiss cheese
- salt and fresh ground pepper to taste
- cayenne pepper to taste
- 1 lb pasta shells (or pasta shape of your choice),
cooked in boiling salted
- water until almost done
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup bread crumbs
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Method:
Combine milk and bay leaves in a saucepan and simmer over moderate heat for 5 minutes. Remove from the heat and remove and discard the bay leaves.
Melt butter in a large pot . Stir in the four and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently with a whisk. Add the grated Gruyere, stirring until the cheese has melted and the sauce is smooth. Season to taste.
Add the cooked pasta and parmesan cheese and stir to combine. Pour into a greased baking dish and top with the breadcrumbs. Bake in a preheated 400 degree fahrenheit oven until the breadcrumbs are lightly browned, about 15 minutes. Serves 6.
Serve with a large spoonful of your favourite chutney - I love this combination and now can't sit down to macaroni and cheese without some chutney on the side.
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