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Haddock with Vindalo Sauce

Posted on October 17, 2016 by Eleanor MacDonald




  • 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


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

Meat Pie with Apple Chutney

Posted on August 06, 2015 by Eleanor MacDonald

Our products used in this recipe:

Apple Chutney


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


  • 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


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


  • 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)


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


  • 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


    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.

    Pork Loin with Apple and Mango Chutney

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

    Mango Chutney 


    Apple Chutney

    Make sure you use your meat thermometer – you don’t want to overcook (or undercook) this easy to cook lean meat.


    • 2 Tablespoons all-purpose flour
    • 1 teaspoon dried thyme
    • 1/2 Tablespoon brown sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1-2 Tablespoons vegetable oil
    • 1 pound pork tenderloin
    • 1 large tart apple, such as Granny Smith, (for about 1 cup chopped)
    • 1/2 cup  Mango Chutney
    • 1/4 cup raisins
    • 1/4 cup water


    Preheat the oven to 350ºF. Combine the flour, thyme, brown sugar, salt, pepper in a large ziploc bag. Add the pork tenderloin and shake to coat all sides. Shake off excess.

    In an oven-proof sauté pan over high heat, add the pork tenderloin when the oil in the pan is very hot. Sear the tenderloin until browned on all sides, about 2-3 minutes.

    Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the centre of the meat registers about 155-160ºF, is slightly pink, with clear juices. Take the pork out of the oven and let it rest 5-10 minutes before slicing, and tent loosely with foil to allow the juices to be reabsorbed. Slice meat diagonally in 1/2 inch slices.

    While the pork roasts, core and finely chop (do not peel) the apple. Stir the apple, mango chutney, raisins and water together in a small saucepan. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloin slices and serve with roasted potatoes, green beans and carrots.

    * This meal is equally delicious using the Apple Chutney!

    Vegetable and Chicken Curry

    Posted on August 06, 2015 by Eleanor MacDonald
    Prince Edward Island Preserve Co. Chicken Curry


    Vegetable and Chicken Curry - a comfort food.

    Curry sauces are a combination of spices such as turmeric, cumin, pepper, ginger, garlic as well as lemon juice, oil, vinegar, tomato paste and tamarind water.


    • 1 onion, diced
    • 1 Tablespoon olive oil
    • 1/2 cup cauliflower, broken into florets
    • 1/2 cup carrots, cut into small chunks
    • 1 cup cooked chicken pieces
    • 1-2 Tablespoons Curry Sauce
    • 1/2 cup chicken broth
    • 1/2 cup coconut milk or natural yogurt
    • Basmati or Brown rice


    Sauté the diced onion in 1 Tablespoon of olive oil. Add about 1 cup roasted or parboiled vegetables (ex: carrots and cauliflower) and 1 cup cooked diced chicken. Add 1- 2 Tablespoons of Curry Sauce, depending on how strong a curry you prefer. Stir in up to 1/2 cup chicken broth and 1/2 cup coconut milk or natural yogurt. Add the liquids gradually until the desired consistency and thickness is reached. Serve over a bed of Basmati or Brown rice.

    (Roasting the vegetables in a little olive oil, salt and pepper for about 20 minutes at 400°F preserves their nutrients. Stir after 10 minutes.)

    This is a simple and tasty meal which can be prepared quickly. Serves 2.

    Our featured products in this recipe:


    Butter Chicken

    Posted on August 06, 2015 by Bruce MacNaughton
    Our featured product in this recipe:

    Butter Masala


       Butter chicken's buttery texture comes from adding sour cream or natural yogurt and crushed almonds or cashews. Butter Masala is also nice with vegetables or fish.


      • 1 pound boneless, skinless chicken breasts or thighs cut into bite sized pieces
      • 1-2 Tablespoons Butter Masala
      • 1 cup natural yogurt or sour cream
      • 1 onion, diced
      • 1 Tablespoon vegetable oil
      • 1/2 cup crushed almonds or cashews (optional)
      • 1/2 - 1  cup chicken stock
      • 1 Tablespoon butter, melted (optional)


      Combine 1- 2 Tablespoons of Butter Masala and 1 cup of natural yogurt or sour cream. Add half of the marinade to the chicken. Marinate for 20 minutes in fridge.

      Grill or saute chicken in oil, (after removing most of the marinade) until chicken is no longer pink. Remove from pan and set aside.

      In skillet, heat oil on medium heat and when hot, add the onions. Sauté until a pale golden brown in colour.  Return chicken pieces to pan.

      To the rest of the marinade, add up to one cup of water or chicken stock. Add ½ cup of crushed almonds or cashews. Pour over onion and chicken pieces and gently cook until chicken is tender, well cooked and the gravy reduces and thickens a little. Salt to taste.

      Add the Tablespoon of butter for extra buttery flavour.

      Serve hot over rice or pasta.

      Tandoori Vegetable Skewers

      Posted on July 12, 2014 by Eleanor MacDonald
      Our featured product in this recipe:

      Tandoori Sauce

      A tandoor is the traditional earthenware oven of Northwest India. Its high temperatures allows meat to cook quickly without drying. Tandoori means "in the cooking style of the tandoor."


      • sweet peppers cut into chunks
      • small potatoes (could be parboiled for 3-4 minutes, dried and cooled before marinating)
      • onions cut into wedges or chunks
      • grape tomatoes
      • wooden skewers
      • 1/4 cup natural Greek yogurt
      • 1-2 Tablespoons Tandoori Sauce

      *Some veggies will require more cooking time. For example, brush peppers and onions with olive oil and grill for a few minutes prior to skewering and brushing with the marinade.



          Soak the skewers in water for about 30 minutes.

          Mix the Tandoori Sauce and yogurt in a small bowl; cover and store in fridge until ready to grill. Skewer vegetables and brush well with marinade. BBQ for about 2 minutes per side (about 8 minutes in total). Vegetables will be slightly charred with grill lines.


          Serve on a bed of Jasmine rice and enjoy!