Mcquade's Recipes

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.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.

 

• 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

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.

 

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!

 

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.

• 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.

• 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

 

• 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

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

Ingredients:

• 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

Method:

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.