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McQuade's Recipes - Page
4
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...
| Flaky
Vegetarian Sausage Rolls -
Beaten Egg to Glaze
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Preheat oven to
220C/430F/gas 7
Filling:
-
10oz
fresh
breadcrumbs
- 8oz
mature cheddar
cheese grated
- 1
large onion,
grated
- 3tbsp
thick double
cream
- 1tbsp
fresh chopped
herbs -
parsley,
chives, thyme
etc
- 1
1/2 tsp
mustard powder
- pinch
cayenne pepper
- Salt
and Pepper
Mix
all filling
ingredients
together - wrap in
pastry as with
large sausage
rolls - Cut on a
diagonal to make
little diamond
shapes to
differentiate from
meat ones - snip
the top in three
places with scissors
- brush with
beaten egg and
bake for 20 mins
at 220C Gas 7 .
These
can be frozen
before cooking
then glaze and
bake from frozen
for around 30-35
mins
| Minced Lamb (Keema)
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- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 large onion, grated
- 1 clove garlic, minced
- 1 can (400g) chopped tomatoes
- 1 inch of root ginger fineloy chopped
- 1 hot red chil, finely chopped with seeds
- 1 1/2 tsp salt
- 1 tsp garam masala
- 1 bunch coriander
- 750g ground lamb
- 250 g. frozen peas
- 250 ml boiling water
- juice of 1/2 lime
Heat the oil, saute the onion and garlic ona high sheat till golden brown, add the tomatoes and spices and half the coriander (cilantro) and turn the heat down. Stir till mixture is shiny then add the lamb, stir for a few minutes. Add the peas and the water, bringing the water to the boil, then turn down to a gentle simmer of about 30 mins. Add some lime juice to taste and garnish with coriander.
Serve with warmed flatbreads. .
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