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Paul and Linda McCartney recipes

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Last post 26/08/2018

Posted by LadyLeslie

      Original post

      A few Linda recipes published in

      The Times (London newspaper) Magazine, May 6, 2017 -

      My date with the McCartneys
      (Paul, Mary and Stella interviewed by Deborah Ross)

      https://www.thetimes.co.uk/article/my-date-with-the-mccartneys-dzzg50ghl (register for free to view entire article)

      At end of article:

      A vegetarian lunch with the McCartneys

      Linda McCartney's pad thai noodles
      Serves 4

      140g rice ribbon noodles
      Groundnut oil for frying
      150g Linda McCartney's Vegetarian Pulled Chicken
      1 large free range egg, beaten (optional)
      4 cloves garlic, chopped finely
      4 tbsp vegetable stock
      2 tbsp fresh lime juice
      1 tbsp unrefined sugar
      2 tbsp soy sauce
      1 tbsp mushroom sauce (optional)
      1 tsp sea salt
      1/2 tsp dried chilli flakes
      115g peanuts, chopped
      450g beansprouts
      3 spring onions, the whites cut thinly crosswise, the green sliced into thin lengths
      2 limes, cut into wedges

      1 In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile prepare all the other ingredients so that they are to hand once you start stir-frying.
      2 Heat 1 tbsp oil in a large wok. Add the vegetarian pulled chicken and cook for 7-8 minutes, adding 50ml water halfway through. Remove from the wok and set aside on kitchen paper.
      3 Add 1 tbsp oil to the pan and heat until sizzling. Add beaten egg (if using) and lightly scramble. Remove from wok and set aside.
      4 Heat a further 2 tbsp of oil, saut? the garlic, add the drained noodles and toss until they are coated with oil. Add the stock, lime juice, sugar and soy sauce (or mushroom sauce), toss well, gently pushing the noodles around the pan. Then add the vegetarian pulled chicken, egg, salt, chilli flakes and half the peanuts, turning the noodles again.
      5 Add all but a handful of the beansprouts and spring onion. Turn for a further minute or two, until the beansprouts have softened slightly.
      6 Arrange the noodles on a warm plate and garnish with the remaining peanuts and beansprouts, and lime wedges around the edge.

      -----------------------------------------------------------

      Linda McCartney's Vegetarian Burger
      Serves 4

      4 Linda McCartney's Vegetarian 1/4 lb Burgers
      4 brioche buns
      1 red onion, thinly sliced
      4 pickled gherkins, thinly sliced
      2 tomatoes, thinly sliced
      4 slices cheddar or vegan alternative
      Coleslaw, plus ketchup, mayonnaise, etc, to serve (optional)

      1 Preheat oven to 180C fan. Place burgers onto a preheated baking tray and cook in the centre of the oven for 15-20 minutes, turning halfway through cooking.
      2 While the burgers are cooking, lightly toast the cut side of the brioche buns on a hot griddle until slightly charred.
      3 Prepare the onion, gherkins and tomatoes and place in small bowls ready to assemble.
      4 Remove the burgers from the oven and top each one with a slice of cheese. Serve in the brioche buns topped with the sliced red onion, gherkins and tomatoes. Enjoy with coleslaw and your favourite sauce.

      --------------------------------------------------

      Paul's family quesadilla
      Serves 2

      100g tomato pur?e
      4 medium-sized corn tortilla wraps
      120g refried beans
      10g onion, sliced
      20g jalape?os, sliced
      30g mushrooms, chopped
      80g mature cheddar cheese, grated

      1 Spread the tomato pur?e evenly over one tortilla wrap, then spread the refried beans evenly over a second tortilla wrap. Repeat this process with the other two wraps.
      2 Sprinkle the onions, jalape?os, mushrooms and cheese evenly over two of the coated tortillas. Place the other coated tortillas on top to create two tortilla sandwiches.
      3 Heat a large nonstick frying pan to medium heat and cook the quesadilla for about 4 minutes on each side. It will be golden brown on both sides and piping hot on the inside when cooked.

        LadyLeslie:A few Linda recipes published in

        The Times (London newspaper) Magazine, May 6, 2017 -

        My date with the McCartneys
        (Paul, Mary and Stella interviewed by Deborah Ross)

        https://www.thetimes.co.uk/article/my-date-with-the-mccartneys-dzzg50ghl (register for free to view entire article)

        At end of article:

        A vegetarian lunch with the McCartneys

        Linda McCartney's pad thai noodles
        Serves 4

        140g rice ribbon noodles
        Groundnut oil for frying
        150g Linda McCartney's Vegetarian Pulled Chicken
        1 large free range egg, beaten (optional)
        4 cloves garlic, chopped finely
        4 tbsp vegetable stock
        2 tbsp fresh lime juice
        1 tbsp unrefined sugar
        2 tbsp soy sauce
        1 tbsp mushroom sauce (optional)
        1 tsp sea salt
        1/2 tsp dried chilli flakes
        115g peanuts, chopped
        450g beansprouts
        3 spring onions, the whites cut thinly crosswise, the green sliced into thin lengths
        2 limes, cut into wedges

        1 In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile prepare all the other ingredients so that they are to hand once you start stir-frying.
        2 Heat 1 tbsp oil in a large wok. Add the vegetarian pulled chicken and cook for 7-8 minutes, adding 50ml water halfway through. Remove from the wok and set aside on kitchen paper.
        3 Add 1 tbsp oil to the pan and heat until sizzling. Add beaten egg (if using) and lightly scramble. Remove from wok and set aside.
        4 Heat a further 2 tbsp of oil, saut? the garlic, add the drained noodles and toss until they are coated with oil. Add the stock, lime juice, sugar and soy sauce (or mushroom sauce), toss well, gently pushing the noodles around the pan. Then add the vegetarian pulled chicken, egg, salt, chilli flakes and half the peanuts, turning the noodles again.
        5 Add all but a handful of the beansprouts and spring onion. Turn for a further minute or two, until the beansprouts have softened slightly.
        6 Arrange the noodles on a warm plate and garnish with the remaining peanuts and beansprouts, and lime wedges around the edge.

        -----------------------------------------------------------

        Linda McCartney's Vegetarian Burger
        Serves 4

        4 Linda McCartney's Vegetarian 1/4 lb Burgers
        4 brioche buns
        1 red onion, thinly sliced
        4 pickled gherkins, thinly sliced
        2 tomatoes, thinly sliced
        4 slices cheddar or vegan alternative
        Coleslaw, plus ketchup, mayonnaise, etc, to serve (optional)

        1 Preheat oven to 180C fan. Place burgers onto a preheated baking tray and cook in the centre of the oven for 15-20 minutes, turning halfway through cooking.
        2 While the burgers are cooking, lightly toast the cut side of the brioche buns on a hot griddle until slightly charred.
        3 Prepare the onion, gherkins and tomatoes and place in small bowls ready to assemble.
        4 Remove the burgers from the oven and top each one with a slice of cheese. Serve in the brioche buns topped with the sliced red onion, gherkins and tomatoes. Enjoy with coleslaw and your favourite sauce.

        --------------------------------------------------

        Paul's family quesadilla
        Serves 2

        100g tomato pur?e
        4 medium-sized corn tortilla wraps
        120g refried beans
        10g onion, sliced
        20g jalape?os, sliced
        30g mushrooms, chopped
        80g mature cheddar cheese, grated

        1 Spread the tomato pur?e evenly over one tortilla wrap, then spread the refried beans evenly over a second tortilla wrap. Repeat this process with the other two wraps.
        2 Sprinkle the onions, jalape?os, mushrooms and cheese evenly over two of the coated tortillas. Place the other coated tortillas on top to create two tortilla sandwiches.
        3 Heat a large nonstick frying pan to medium heat and cook the quesadilla for about 4 minutes on each side. It will be golden brown on both sides and piping hot on the inside when cooked.

        These look delicious... Thanks for posting!

          love2travel: These look delicious... Thanks for posting!

          Thanks so much, love2travel! If we see anymore of her recipes we can add them here

            Here's a recipe Paul submitted for the Meat Free Monday site, at https://www.meatfreemondays.com/recipes/spicy-refried-bean-tacos-with-mexican-corn-bread-2/

            The cheesy cornbread looks especially delicious

            SPICY REFRIED BEAN TACOS WITH MEXICAN CORN BREAD
            Serves Serves 4-6
            (C) Meat Free Monday 2017

            Prep time 10 mins
            Cook time 55 mins
            Ready time 65 mins

            Colourful, tasty and fun to make - these Spicy Refried Bean Tacos with Corn Bread will bring a taste of Mexico to your table.

            Ingredients
            For the tacos

            1 tin (230 g) refried beans
            2 medium tomatoes, chopped
            1 tablespoon olive oil
            1 medium onion, chopped
            1-2 teaspoons hot chilli sauce, or to taste
            4 taco shells, warmed as per instructions on pack
            Cheddar cheese, grated (optional)

            For the garnish

            avocado, sliced
            sour cream
            lettuce, shredded
            a squeeze of lime or lemon juice

            For the corn bread

            1 free-range egg
            2 tablespoons olive oil
            1-2 tablespoons fresh hot chilli pepper, chopped
            1 can (230 g) sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
            110 g cr?me fraiche or sour cream
            230 g yellow cornmeal
            1 teaspoon sea salt
            1 teaspoon baking powder
            460 g grated cheese

            Method

            To make the Spicy Refried Bean Tacos: In a large frying pan gently fry the onions in 2 tablespoons olive oil for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato and fry till heated through. Season to taste with chilli sauce and a little salt if desired. Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded lettuce (you can put the lettuce at the bottom of the shell if you prefer). Garnish with a slice or two of avocado and sour cream. To make the the Mexican Corn Bread: Beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, cr?me fraiche, cornmeal, salt, baking powder, and all but 110 g of the cheese. Pour into a 20 cm square pan. Sprinkle the remaining cheese over the top. Bake in a preheated 180?C/350?F/gas mark 4 oven for 40 minutes. Let cool slightly in the pan, than un-mold and serve warm. If not serving immediately, reheat slices in the microwave for 30 seconds (this will retain the bread's tender crumb and moistness).
            Additional notes

            To strip corn kernels off the cob:Remove the outer leaves or husks and all silk from the corn. Holding the corn cob upright with the flat end firmly on a board, run a sharp knife down the length between the kernels and the cob to strip the kernels away.

              Found this clipping online, but not sure what magazine it was published in.  Looks delicious!

              A Paul recipe "Spinach Tart" (adapted from Meat Free Monday cookbook)

              Image result for "Paul McCartney" AND pizza AND superbowl

              Recipe found in clipping, in case it's difficult to see, or photo disappears:

              PAUL McCARTNEY'S SPINACH TART

              serves 49-in. tart pan, lined with pie dough9 oz baby spinach4 T butter1 onion, finely chopped2 heaping cups grated cheddar cheese2 whole eggs + 2 egg yolks2/3 cup heavy cream1 t Dijon mustardSalt and freshly ground black pepper

              1. preheat over to 400 degrees.  Place lined tart pan in oven, bake for 10-15 minutes.

              2.  Gently cook spinach with half the butter until wilted.  Drain and chop finely.  Heat rest of butter, and cook onions until soft.  Spead spinach and onion over bottom of pie crust.

              3.  In processor, pulse cheese, eggs, yolks, cream, mustard and seasoning.  Pour over spinach and onion and return to oven for 20-25 minutes until top is golden.  Turn off head and leaven in oven for 5 minutes.   Serve.

              Adapted from The Meat Free Monday Cookbook, edited by Annie Rigg, which is in bookstores now.

                These sound good but  some seem a bit complicated, need a lot of ingredients. I like to buy cans of inexpensive fat free low fried beans I like to fix with low fat sour cream,  and some grated chedder cheese or other kinds  can be sprinkled on top if desired. Can be found in the mexican section of grocery stores. I  add a pinch of hot sauce or a little of  that kind of BBQ sauce I especially like which is a bit sweet as well as spicey.

                  SusyLuvsPaul wrote:

                  These sound good but  some seem a bit complicated, need a lot of ingredients. I like to buy cans of inexpensive fat free low fried beans I like to fix with low fat sour cream,  and some grated chedder cheese or other kinds  can be sprinkled on top if desired. Can be found in the mexican section of grocery stores. I  add a pinch of hot sauce or a little of  that kind of BBQ sauce I especially like which is a bit sweet as well as spicey.

                  What you wrote sounds like a great recipe that's really simple and easy to make.  Thanks, Susy!    I don't mind using a lot of ingredients in something if I am in "gourmet mood" and like to take my time cooking, lol.  If I'm hungry and want to eat something in a hurry, I like to keep things simple!