Grilled Cheese with Pickled Onions and Arugula
Posted July 8, 2015 at 1:28 pm
Take your grilled cheese to the next level with a sharp, aged cheddar beautifully balanced by tangy pickled onions and spicy arugula. It’s quick, simple and completely delicious.
2 tbsps of butter, softened
2 slices of bread, your choice
1/2 cup of grated Ilchester Cheddar with Malt Whisky
1/4 cup of McEwan Pickled Onion
A handful of fresh arugula
Butter one side of each slice of bread and lay one slice butter side down.
Top the bread with half of the grated cheddar, McEwan’s Own Pickled Onions and arugula.
Sprinkle on the rest of the cheese and top with the second slice of bread, butter side up.
Heat a pan over medium heat and place your sandwich gently into the pan.
Grill the sandwich until the bottom is just starting to turn golden and the cheese has begun to melt, about a minute or two depending on how hot your stove is.
Carefully flip the sandwich and give it a good press with a spatula. Ensure maximum contact with the pan.
Grill until golden brown on that side (another minute or two) and then flip again. Press the sandwich down with your spatula and grill again for 30 seconds to a minute until the other side is crispy.
Rasa Fawkes, This Fox Cooks
Enthusiastic Cook, Fashion Lover and IT Geek who loves to dress up, entertain and feed people.
Rasa started Thie Fox Cooks to share recipes with her friends and family. She’s always looking for that palance between healthy and indulgent receipes. Rasa loves experimenting with cooking meals from different cultures and countries. eating is one of the best ways to travel.
Truffled Steak Salad
Posted May 15, 2015 at 10:22 am
Jump into spring with this fresh and flavourful Truffled Steak Salad. Sharp little bites of marinated and seasoned steak are nestled among fresh, crisp greens, sweet tomatoes, and crunchy, mild walnuts. Topped with a crumble of tangy chevre, then drizzled with McEwan’s Own Truffle Vinaigrette, this is a very quick and simple salad designed to impress.
1 (6oz) steak, cut into bite size strips
1 jar McEwan’s Own Truffle Vinaigrette Salad Dressing
1 cup breadcrumbs
Olive oil, for cooking
1 container McEwan’s Own Arugula Salad Mix
4 tbsp chevre, crumbled
Salt to taste
Fresh cracked black pepper, to taste
Cut the steak into small, bite size pieces. Season with salt and pepper, then toss with 2 tablespoons of the McEwan’s Own Truffle Vinaigrette Salad Dressing, making sure all the meat is coated.
Toss the meat in the breadcrumbs, making sure they’re evenly coated. Heat a tablespoon or two of olive oil in a large frying pan, and quickly fry the meat for two minutes. Flip to ensure both sides are browned and crisp for a medium/medium-rare steak.
Add the steak bites to the McEwan’s Own Arugula Salad Mix, then toss. Add dressing and toss again. Top with the crumbled chevre and some freshly cracked black pepper.
Katrina Kajganic, Kitchen Trials
Blogger, Designer, Photograher, Recipe Developer
Katrina Kajganic is a graphic designer turned stay at home mom to three kids, 5, 3, and 1. She started her blog as a way to keep track of her favorite recipes, and everything going on in her life. Now, it’s spiraled into an obession of creating and eating great tasting food at home.
Eggplant Parmesan Rolls
Posted April 13, 2015 at 2:26 pm
Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan’s Own Roxy’s Tomato Sauce.
1 garlic bulb
olive oil, to drizzle
4 manicotti shells
1 large eggplant
2 cups bread crumbs
1/2 cup finely grated parmesan cheese
2 cups all-purpose flour
300gr goat cheese
1 cup chopped parsley
3/4 cup olive oil
1/2 jar McEwan’s Own Roxy’s Tomato Sauce
1 cup micro arugula
8 parmesan crisps
Preheat the oven to 400F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on small sheet of alumimum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.
Follow the cookling instructions on the manicotti’s package. Set them aside to cool. Once cool, cut each manicotti in half.
Slice of the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can’t roll them, try trimming the width of the slice until they become rollable.
Mix the breadcrumbs and grated Parmesan cheese in bowl. In another bowl, whisk together botth eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin.
Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400F.
Heat McEwan’s Own Roxy’s Tomato Sauce and serve some in a bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnesh the top of the rolls with micro arugula and Parmesan crisps.
Biography: A cancer research data analyst by day and a cook, recipe developer and blogger by night. Fouad has a passion for food and enjoys the whole process of cooking from ingredient selection to food plating. He is a featured Gastroposter in the National Post and was recently featured on the Marilyn Denis Show.
Fouad Y. Makadsi, Zero to Gourmet
Cancer Research Data Analyst, Cook, Recipe Developer, Blogger