Chutneys come from so many places -- South Africa, Britain, India, and Scotland, just to name a few. Until recently, I'd tried just about every chutney imaginable, except for Scottish Celtic chutney. That is, until I was introduced to McQuade's Celtic Chutneys made by the lovely Alison McQuade using her grandmother's recipes along with her own.
This isn't the first time I've sung the praises of McQuade's Chutneys. The first time was here, where I incorporated into a filling for some spicy, chewy ginger cookies.
One of Alison's latest chutneys is Plum and Black Pepper, and it tastes as tantalizing as it sounds. I highly recommend it with roasted pork or chicken, but it also works well with cheese, as in my Chutney Cheese Rolls. (Sorry for the lame photos.)
If you like chutney, you should try McQuade's! If you don't like chutney, you should try McQuade's. It'll change your mind.
It's THAT good!
Chutney Cheese Rolls
4 eggroll wrappers
olive oil spray
4 oz semi-firm goats milk cheese, crumbled
4 Tbsp McQuade's Plum and Black Pepper Chutney
4 chives, cut in half
salt and pepper
Heat oven to 350 degrees.
- Spray a cookie sheet with olive oil spray.
- Place eggroll wrappers on a cookie sheet.
- Place one ounce of cheese diagonally in the center of each wrapper.
- Place one tablespoon of chutney over the cheese on each wrapper.
- Top each with two chive halves.
- Sprinkle with salt and pepper.
- Roll tightly, just like an eggroll, then place seam side down on cookie sheet.
- Spray tops lightly with olive oil spray.
- Bake 20 mins or until golden brown.
- Turn on broiler and broil for about 1 minute.
- Let cool 5 minutes before serving.
Buy it here!