McQuade's Recipes

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 your summer Barbie... or your winter picnic... or your latest cocktail party...

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Be sure to come back often as we will be adding seasonal recipes... Lots of people think chutney is merely for ham sandwiches and Christmas leftovers... we beg to differ... It is a fantastic complement to... well... almost everything !!!

Here are a few ideas for the obligatory foods to go with your new chutneys!! After all, you may want to eat our chutneys right out of the jar, but they really do go best with a fine meal !

 

Ginger Chutney-Cream Cheese Sandwich Cookies

Ingredients: homemade gingerbread cookies or store-bought soft gingerbread cookies 3 oz McQuade's Fig and Ginger Chutney 1 lb cream cheese 1/2 c powdered sugar 1/2 tsp lemon juice Place the chutney, cream cheese, sugar, and lemon juice in a food processor and pulse until fairly smooth. The mixture should be firm enough not to run when placed on a cookie. (Add more cream cheese to achieve a firmer mixture.) Spread the mixture on one cookie and press on a second cookie, creating a sandwich. From Gumbeaux in the Kitchen - Read the complete blog entry.

 

Habanero Chutney Cornbread (makes 12 servings) 1 cup all purpose flour 1 cup cornmeal 2 Tablespoons sugar 1 Tablespoon baking powder 1/4 teaspoon salt 1 egg 1 cup lowfat milk 2 Tablespoons vegetable or olive oil 1/2 cup Habanero chutney Preheat 425 degrees. Whisk together all the dry ingredients in a medium bowl. In a small bowl beat the egg and stir in milk and oil. Combine the wet ingredients with the cornmeal mixture until dry ingredients are just moistened. Fold in chutney. Grease an 8 inch square baking pan. Add the batter to pan and transfer to the oven. Bake for 20-25 minutes, until a wooden skewer inserted in the center comes out clean and top is golden brown.
Chutney Cheese Puffs Goat Cheese Puffs Puff pastry (frozen is fine) One jar of chunky style chutney, I recommend McQuade's Goat cheese, one log, chevre style Allow the puff pastry to defrost according to package instructions. Preheat oven to 375 degrees. Cut and lay out puff pastry into squares and place equal amounts of chutney and crumbled goat cheese in the center. For large puffs, use approximately 2 teaspoons of filling per 3 inch square of puff pastry. For small puffs use approximately 1/2 teaspoon of filling per 2 inch square of puff pastry. Brush the edges of the square with water and fold over to create a triangle, pressing edges to seal. Place on a baking sheet lined with foil or parchment paper and bake for 15 minutes or until brown. Serve warm. - Read the complete blog article from Wednesday May 16, 2007 by Amy Sherman
From Cooking with Amy

 

Naja's Fig and Goat Cheese Pizza Preheat oven to 400 degrees 1 small pizza crust (or 1/4 of Trader Joes fresh pizza dough, stre tched out to the size of of a salad plate)  2  oz McQuades Fig and Ginger Chutney (or to taste)  3 oz Goat Cheese 1/2 cup spinach or arugula 1/4 oz olive oil Salt and pepper If using fresh pizza dough, flour both sides lightly. Place pizza dough on metal sheet pan or pizza stone Brush the entire surface with Fig and Ginger Chutney evenly spread spinach/arugula on surface breakup goat cheese and sprinkle on top of spinach/arugula lightly sprinkle with salt and pepper, the drizzle with olive oil Bake for 12 minutes or until crust is golden brown and cheese is slightly melted Take out of oven, let rest for 2 minutes.  I like to splash lightly with balsamic vinegar for a little added flavor.  Enjoy.

Contributed by Naja Jensen

 

Caramelized Onion Quesadillas w/ Habanero Chutney View recipe from blakemakes.com
From Blake's Makes - www.blakemakes.com

 

Chutney Cheddar Strata

Ingredients: 10-12 slices of white bread, sourdough or english muffin bread, crusts removed 1 jar (7 oz) habanero chutney 6 ounces grated sharp cheddar cheese 6 eggs 2 teaspoons Dijon style mustard 2 cups milk 1/4 cup grated parmesan cheese Grease a 13 x 19 inch baking pan or spray with non-stick cooking spray. In a mixing bowl whisk together the eggs, mustard and milk or blend in a blender. Place approximately half the slices of bread in the pan in one layer. Cut the slices to fit if necessary. Cover the bread with the chutney and sprinkle with cheddar cheese. Layer the remaining bread slices over the top and slowly pour the custard over the bread allowing it to soak through all the layers. Cover with tin foil and chill in the refrigerator for one hour or overnight. Preheat the oven to 350 degrees. Remove casserole from the refrigerator one hour before baking. Sprinkle parmesan cheese ove r the casserole and bake for 20 minutes then uncover and bake for another 20-30 minutes or until puffed and cooked through. Serve hot, warm or room temperature.        Serves 6 From Amy Sherman - www.cookingwithamy.com

 

Instant Curried Chicken Salad
Ingredients: 1/4 cup mayonnaise 1/4 - 1/3 cup habanero chutney 2 cups cooked chicken, diced 2 stalks celery, diced 1 green onion, chopped 1/4 cup toasted walnuts, chopped optional) Mix together the mayonnaise and chutney. Add the chicken, celery, green onion and walnuts and mix until completely combined. Note: You can substitute turkey for the chicken

Clapshot and Rumbledethumps - goes good with McQuade's Glasgow Spiced Apple Chutney !

Clapshot and Rumbledethumps are arcadian and borders versions of mashed potatoes with various additions. The borders dish being topped with grated cheese and baked in the oven. There is a slightly different recipe from almost every cook but they amount to the same thing. This is a popular recipe for Rumbledethumps.

Preheat oven to 180C/350F/gas 4 Ingredients: 1 1/4 lb peeled floury potatoes 14oz turnip (or "swede") 9oz cabbage - preferably savoy but cavalo nero is good too 3 oz butter 1 oz good strong cheddar or similar full flavoured melting cheese Boil potatoes and turnip till tender. Drain and leave over the heat a few moments to dry completely - be careful they don't singe. Heat 2 oz of butter in a pan then add the cabbage. Saute till tender but still bright green. (This can also be done in a microwave if you use one.) Add to the potatoes and mash all together with remaining butter. Season well with salt and pepper then transfer to an oven dish, sprinkle with cheese and bake until the top is crispy and the centre is hot. (approx 30 mins) Serve with Glasgow Spiced Apple Chutney.