McQ Menu

 McQuade's Celtic Chutneys
 537 Jones Street
 San Francisco, Ca. 94105

 

McQuade's Recipes - Page 3

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.

Side Dishes...

Spicy Mashed Parsnip



Try this for a different accompaniment to your Christmas or Thanksgiving meal:

  • 3 lb medium sized parsnips, peeled
  • 30 oz butter
  • 1 tsp ground cumin
  • 1/43 tsp hot chili powder
  • little fresh nutmeg
  • 1/4 pint milk
  • 2 tbsp walnut oil

Method:

1. Cut the parsnips into large, fairly evening sized chunks.

2. Bring a large saucepan of salted water to the boil, add parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.

3. Push parsnips to one side and put the butter, spices and plenty of ground black pepper into the remaining space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.

4. Now add milk and oil and mash the parsnips vigorously, until smooth.

(They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary.

Serve immediately with a tablespoon of your favourite chutney on the side -delicious!

 
Corn Pudding

 

Makes a delicious sidedish.

  • 1 1/2 tbsp butter, divided
  • 4 cups fresh corn kernels
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 4 eggs
  • 1/ 1/4 cups heavy cream
  • 1 cup milk

Method:

Heat oven to 325 degrees fahrenheit. Melt 1 tbsp butter in skillet over med. heat. Add corn and cook until tender.

Puree corn; set aside. In a bowl, combine cornstarch, salt, white pepper and nutmeg. In a large bowl, beat eggs until frothy; whisk in cornstarch mixture. Stir in corn puree. Add cream and milk, Stir well.

Grease a shallow 2 quart casserole dish with remaining butter. Pour in corn mixture; set dish in a roasting pan. Pour cold water into pan to come halfway up the sides of dish. Bake uncovered until knife inserted in center comes out clean, about 60-70 minutes.

A little apple chutney on the side adds a nice burst of flavour.

 
Caramelized Onion Tart
  • 1 lb. filo dough

Filling:

  • 8 large yellow onions, thinly sliced
  • 6 cloves garlic, finely chopped and caramelized in vegetable oil (such as canola). Salt and pepper to taste.

In a separate bowl, whisk together:

  • 3 cups heave cream
  • 9 eggs

Add onions, plus 1 teaspoon crushed red pepper flakes, 1 tablespoon of ground coriander, 1 bunch of thyme, chopped.

 Method:

You can go the easy route and use a store-bought pie shell, or If you'd rather do the individual method using filo dough you'll need 1 lb of filo dough, and a large muffin tin or individual tart dishes. Cut dough so that it overlaps one-half inch on outside.. Melt 1 stick of butter and brush EACH INDIVIDUAL LAYER WITH BUTTER, using a total of 7 layers for each tart. Sprinkle top with parmesan.

Bake at 350 degrees for 10 minutes, or until light golden brown.

Fill pie crust or tarts with filling not quite to the top, bake at 350 for about 45 minutes. Let cool/set slightly before serving.
More Recipes

Roasted Chicken Stuffing w/ 

Roasted Nectarine Chutney

  • 2 tablespoons (1/4 stick) butter
    1 medium onion, finely chopped
  • 1/3 cup white wine
  • 6 cups (loosely packed) breadcrumbs
  • 4 – 6 tablespoons McQuades Celtic Roasted Nectarine chutney
  • ¼ cup chopped olives, preferably Mediterranean, pitted and chopped
    1 tablespoons chopped fresh parsley
  • ¼  teaspoon each dried thyme, marjoram, poultry seasoning (more or less to taste)
  • 1 lemon, sliced in half
  • 1/3 cup white wine
  • S&P to taste
Method:

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Add white wine and stir Remove from heat.

Combine bread crumbs, sautéed onions mixture, olives, parsley, thyme, marjoram and poultry seasoning in a bowl, stir with wooden spoon.   Add salt and pepper.

Add McQuades Celtic Roasted Nectarine Chutney and stir. 

Cut one lemon in half, squeezing juice over mixture in bowl.   Watch for pits!

Take remaining lemon half and squeeze over chicken, then stick the halves in chicken cavity. I like to close the cavity hole with one of the lemons, so as to keep any stuffing from escaping. 

 Stuff the chicken and roast as usual.   Baste often.   The Nectarine Chutney melts and moistens the stuffing.   The intense flavor of the Nectarine Chutney permeates the chicken meat, creating a taste treat you will want to experience time and again.

(Stuffing can be prepared 6 hours ahead. Cover and refrigerate.)

 

 

Recipe courtesy of:

Federico Morales
Boca Veggie Burgers

  • 2 - Maui Sweet onions

  • 3 - plain mushrooms

  • 5 - cloves of garlic

  • 8 - slices of Boar's Head Vermont Cheddar cheese

  • 4 - croissants

  • 4 - Boca brand veggie burgers (any variety)

  • Salt and pepper, olive oil, A1 steak
    sauce.

Method: 

Slice the onions and begin frying them in a large pan with olive oil and season them with salt and pepper.  Next, start peeling and dicing the garlic and add them to the pan about halfway through (15minutes).

Slice the mushrooms next and add them. 

When this is finished transfer them to a bowl and drain the oil back into the pan.

Begin frying all four veggie burgers (about 10 minutes).  Slice the croissants and place one slice of cheese on each half and then put them into the oven on the broil setting.  Remove the croissants as soon as the cheese has melted.  The veggie burgers should be nearly finished by this time.  Remove them from the pan and cut them in half for better placement on the croissants.  Add a bit of A1 steak sauce on top of the burgers, add the onions and top the sandwich with the croissant. 

Serve whole (serves 4) or cut in half to make appetizers.
Time = approx. 60 minutes.

Recipe courtesy of:

Eric Missun
Curried Chicken Salad
  • 1 ½  Pound Boneless, Skinless Chicken Breasts
  • ½     Red Onion
  • 3      Heaping Tablespoons McQuade’s Mandarin and Apricot Chutney
  • 1      Teaspoon Curry Powder
  • ½     Teaspoon Garlic Powder
  • ¾     Cup Mayonnaise

Method:

Poach chicken breasts until done.  Cool, pat dry and break into chunks.  Coarsely chop onion in food processor.  Add chutney, mayonnaise, curry powder and garlic powder.  Process until well blended.  Add chicken and process to desired texture.  Add salt and pepper to taste.

Makes approximately 3 cups

Note: makes a great sandwich on toasted raisin bread, topped with roasted red pepper

 Recipe courtesy of:

 Jane Cohen

Copyright 2002, McQuade's Celtic Chutneys