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Recipes

Pasta with Olive Tapenade, Feta & Tomatoes

Posted on March 11, 2017 by Bruce MacNaughton
Pasta with Olive Tapenade, Feta, and Tomato Recipe

 

Ingredients: 

1 pound pasta ( spaghetti, linguine or tagliatelle )

Olive Tapenade

1 pound feta cheese, crumbled

5 large Roma tomatoes, halved, cored, seeded and cut into ¼”-½” pieces

Instructions:

Bring a large pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.

As soon as the pasta is done, drain it and immediately toss with the tapenade and ½ of the feta and half of the tomatoes.

Top with the remaining feta and tomatoes, and serve immediately.

Makes 4 servings

 

Pasta with Olive Tapenade, Feta and Tomato

 

 

Haddock with Vindalo Sauce

Posted on October 17, 2016 by Eleanor MacDonald

 

 

Ingredients

  • 1 onion, diced
  • 1 -2 teaspoons olive oil or butter
  • 1 cup white fish (or another favourite meat), cut into bite sized pieces
  • 1-2 Tablespoons Vindalo Sauce
  • up to 1 cup water or stock (depending on desired thickness, consistency)
  • 1 Tablespoon brown sugar
  • salt to taste

Directions

Sauté onion in butter and/or olive oil. Add the fish and partially cook (about 4 -5 minutes). Add the Vindalo Sauce, the brown sugar and salt. Stir in the water or stock and simmer until tender (time depends on size of pieces).

Serve with a green salad and Naan bread.

 

Our featured product in this recipe Vindalo Sauce.
 It has more heat than a medium curry sauce as it contains red chillies.
Vindalo Sauce

Vegetable Curry

Posted on May 24, 2016 by Eleanor MacDonald

Prince Edward Island Preserve Co. Vegetable Curry

Ingredients: 

1/4 cup vegetable oil
2 yellow onions, minced
2 garlic cloves, minced
1/2 teaspoon curry powder
1 tablespoon fresh ginger,grated
1 tablespoon tomato paste
12 ounces red potatoes, cut into 1/2 inch pieces
1/2 medium cauliflower, trimmed,cored and cut into 1 inch florets
1 - 14.5 ounce can diced tomatoes, pulsed until nearly smooth
1 cup water
1 - 15 ounce can chickpeas, drained and rinsed
1 and 1/2 cup frozen peas
1/2 cup Curry and Cream Sauce
1/4 cup coconut milk
Salt
Rice of your choice
Mango Chutney (makes a nice condiment to accompany this dish )


Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add onions and potatoes and cook, stirring until the onions are caramelized, and the potatoes are golden brown on the edges, about 10 minutes.


Reduce heat to medium.  Clear centre of pan and add the remaining tablespoon of oil plus the garlic, ginger, curry and tomato paste, stirring constantly until fragrant, about a minute or so. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2-3 minutes.


Add the tomatoes,water, chickpeas and 1 teaspoon salt ; increase heat to medium high and bring to a boil, scraping the bottom to loosen the browned bits.
Cover and reduce heat to medium. Simmer stirring until veg are tender, about 10-15 minutes. Stir in the peas and the milk and Curry and Cream; continue to cook for about 2 more minutes or until heated throughout.


Serve with rice.

 

Chicken Salad

Posted on May 24, 2016 by Alexander MacNaughton

Chicken Salad Recipe

Ingredients:

2-3 cups cooked chicken, coarsely chopped
2 stalks celery, chopped fine
1/2 red pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup red onion, chopped fine
1/2- whole apple, cored and chopped
1/3 head iceberg lettuce or romaine, sliced and chopped
5 Tablespoons mayo
1 Tablespoon Very Berry Cherry Preserves
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste

Instructions: 

Prepare all salad ingredients and combine in a large bowl.
Prepare dressing separately. Combine mayo, preserves and lemon juice. Taste for balance. Dressing should not be too sweet nor too sour.  Adjust as you prefer. Add salt and pepper to taste.
Mix dressing with salad ingredients.
Serves four.

Lemon Curd Roasted Chicken

Posted on May 24, 2016 by Bruce MacNaughton

 

Lemon Curd Roasted Chicken

Brining is an opportunity to bring flavor directly into the meat, instead of just onto it. Most importantly, brining brings and traps moisture directly in the meat. So, you could easily make a brine just with the water, salt and brown sugar (or honey, granulated sugar, molasses, etc). Your chicken will still be instantly better than it would have been without a good brining.

Ingredients: 
For the brine:
1 gallon water
1 cup salt
½ cup brown sugar
2 tablespoons whole black peppercorns
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 large bunch italian parsley
Zest and juice of 2 lemons
½ cup whole garlic cloves, smashed, skins left on
10-12 bay leaves
1-2 roasting chickens, 2-4 pounds each
For the roasted chicken:
1 brined chicken
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
4-6 garlic cloves, minced (depending on how much you like garlic)
1 cup Lemon Curd
Juice of 1 lemon, juiced halves saved
1 lemon, halved

Instructions: 
Step 1: Brine the chicken
Combine all the ingredients for the brine in a large stockpot and place over high heat. Bring everything to a boil. Boil for one minute, stirring until all the salt and brown sugar is dissolved. Take the pot off the heat and let cool completely (do not add raw meat to warm brine.) It works well to make the brine the day before you need it and store in the refrigerator. This recipe makes enough for two small chickens, or one large one.

Remove giblets pouch from central cavity of the chicken and rinse chicken under cold water. Add the chicken(s) to the brine. Weigh down with a plate to make sure chicken is completely submerged. Refrigerate for 6-8 hours.


Step 2: Roast the chicken
Remove chicken from the brine. Rinse under cold water and allow to rest for 20-30 minutes.


Preheat the oven to 475 degrees F. In a small bowl, whisk the lemon curd to loosen it. Add the lemon juice to the curd and whisk to combine until smooth. Set aside.

 

Starting at the neck cavity, loosen the skin from the flesh. Working your way from breast to drumstick, gently separate the skin of the chicken from the flesh. Combine the chopped rosemary, chopped thyme, minced garlic, salt and pepper. Rub the mixture all over the chicken’s flesh, under the loosened skin. Stuff the central cavity of the chicken with the reserved juiced lemon halves and whole lemon halves. Tie the drumsticks together with butchers twine. Tuck the wing tips under the chicken or tie the wings down to the chicken’s sides.


Place chicken in cast iron skillet, heavy-bottomed skillet or roasting pan breast side up. Brush half (about a half cup) of the lemon curd all over the chicken. Place chicken in center of oven. Roast for 40 minutes, checking the bird every 15 minutes. If skin is browning too quickly, cover with a piece of aluminum foil. After 30 minutes, brush another quarter of the lemon curd all over the chicken.


The chicken is ready when the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the oven and brush the remaining lemon curd all over it. Allow the chicken to rest for at least 15 minutes before you carve it.

 

Lemon Curd Roasted Chicken

Orange Marmalade Cream Cheese Bars

Posted on May 24, 2016 by Eleanor MacDonald

Orange Marmalade Cream Cheese Bars Preserve Co.

A bar cookie with a nutty shortbread crust and creamy orange marmalade topping is sure to please all.  Walnuts or other nuts may be substituted for the pecans.

Ingredients:

3/4 cup butter, softened
3/4 cup sugar
1/4 teaspoon salt
2 cups all purpose flour
1 and 1/3 cups pecans, toasted and chopped
12 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
1 and 1/2 cups Orange Marmalade with Chivas Regal

Instructions: 

Preheat oven to 350F. Butter a 9"x13" pan.

Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in 1 cup of the chopped pecans (mixture will be crumbly) . Place 1 cup of the mixture in a small bowl and add remaining 1/3 cup nuts. Set aside for topping.

Press remaining mixture over bottom of buttered pan. Bake for 15 minutes. Cool.

Beat cream cheese in large mixing bowl until smooth.  Add eggs one at a time, beating well after each addition.  Stir in vanilla and 3/4 cup of the marmalade.  Spread cooled cookie base with the remaining 3/4 cup marmalade.  Pour cream cheese mixture over top, spreading evenly. Top with the reserved nut mixture in small bowl.

Bake 20-25 minutes or until entire looks set.  Cool.

Orange Marmalade Cream Cheese Bars Preserve Co.

Maple Muesli

Posted on May 24, 2016 by Eleanor MacDonald

Museli

Ingredients: 

3 egg whites

1 cup 100% Maple Syrup

1 and 1/2 teaspoons ground cinnamon

Pinch of salt

4 cups large flake rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup sliced almonds

1 cup pecan pieces

1/3 cup sesame seeds

(If either your pumpkin seeds or sunflower seeds are salted, do not add any additional salt. If possible use unsalted seeds.)

Instructions:

This delicious recipe makes quite a large amount and requires two baking sheets. You can halve it easily.

Store muesli in an airtight container to keep it fresh - you can also freeze it.  It is good as a cereal, as well as a nice snack with some crunch and sweetness, eaten alone or with fruit and yogurt or ice cream.


Grease two large baking sheets or line with parchment paper.  Preheat oven to 375 degrees F.  Whisk egg whites, maple syrup, cinnamon and a pinch of salt in a large bowl until well combined. Add the remaining ingredients, one at a time until everything is combined and covered with the liquid mixture.

Spread the oat mixture onto the prepared baking sheets. Bake in the preheated oven,stirring every 5 minutes or so for about 25-30 minutes or until just golden brown and crisp.

Cool completely before serving.

Meat Pie with Apple Chutney

Posted on August 06, 2015 by Eleanor MacDonald

Our products used in this recipe:

Apple Chutney

Ingredients

  • double crust pastry (of your choice)
  • 1 Tablespoon Dijon Mustard
  • 1 egg yolk

Filling:

  • 1 pound lean ground beef, or finely chopped beef
  • 1 pound ground pork or finely chopped pork
  • 1 Tbsp. vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup chopped peeled potatoes
  • 1 and  1/2 tsp. dried thyme
  • 1 and 1/2 tsp. dried oregano
  • 2 bay leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup tomato paste
  • 2 cups sodium-reduced beef stock
  • 1 Tbsp. Worcestershire Sauce
  • 1/4 cup chopped fresh parsley

Directions

In large sauté pan, sauté beef and pork separately over medium-high heat until no longer pink. With slotted spoon, transfer to bowl and drain fat from pan.

In the same pan, heat oil over medium heat: sauté onions stirring occasionally until golden brown (about 10 minutes).

Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper. Sauté for about 5 minutes.

Add tomato paste; heat, stirring for about a minute. Pour in beef stock and Worcestershire Sauce. Bring to a boil, scraping up the brown bits.

Return beef and pork to the pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool.

On lightly floured surface, roll out half of the pastry to about 1/8" thickness. Fit into a 9" pie plate, trimmed to size of plate. Brush pastry shell with mustard. Spoon in the filling.

Roll out remaining pastry. Whisk egg yolk with 1 Tbsp. water; brush some over pastry edge. Fit pastry (trim top piece to 3/4" overhang), tucking the top under the bottom pastry. Seal and flute edge.

Brush egg mixture over pastry. Cut steam vents in top of pie.

Bake in bottom third of a 425°F oven for 15 minutes. Reduce heat to 350°F and bake until top is golden brown, about an hour. Let pie cool on a rack for about 10 minutes before serving.

Serve with Apple Chutney and a green salad.

Biryani Basmati

Posted on August 06, 2015 by Eleanor MacDonald
Our featured product in this recipe:

Biryani Sauce

Ingredients

  • 1 pound meat or vegetables cut into bite sized pieces
  • 1 Tablespoon cooking oil
  • 1-2 Tablespoons Biryani Sauce
  • 1/2 cup water
  • 1 cup natural yogurt or sour cream
  • slivered almonds, raisins and caramelized onions (optional)

Directions

Brown meat/vegetables in large skillet in oil. Add 1-2 Tablespoons of Biryani Sauce. Add 1/2 cup of water and up to 1 cup of natural yogurt or sour cream. Simmer for about 20 minutes. Add a little hot water during cooking only if required.

Serve over Basmati rice, or serve meat/veggies in layers with the rice.

*A nice option is to garnish with a combination of slivered almonds, raisins and caramelized onions.

Chicken & Veggie Wraps with Sweet Lime Pickle

Posted on August 06, 2015 by Eleanor MacDonald

Our featured product in this recipe:

Sweet Lime Pickle

Ingredients

  • cooked chicken, cut into pieces or shredded
  • grated carrot
  • thinly sliced grape tomatoes
  • cucumber, cut in slivers
  • shredded lettuce
  • tortilla wraps
  • salad dressing or mayo
  • your favourite cheese, shredded
  • Sweet Lime Pickle

    Directions

    Assemble ingredients in the centre of the wraps, using the salad dressing or mayo of your choice along with a drizzle of Sweet Lime Pickle. Have more of the Pickle in a ramekin for dipping. Enjoy.