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
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
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
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
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.