Paul and Linda McCartney recipes
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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.
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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!
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love2travel:
These look delicious... Thanks for posting!
Thanks so much, love2travel! If we see anymore of her recipes we can add them here
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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)
Recipe found in clipping, in case it's difficult to see, or photo disappears:
PAUL McCARTNEY'S SPINACH TART
serves 4
9-in. tart pan, lined with pie dough
9 oz baby spinach
4 T butter
1 onion, finely chopped
2 heaping cups grated cheddar cheese
2 whole eggs + 2 egg yolks
2/3 cup heavy cream
1 t Dijon mustard
Salt and freshly ground black pepper1. 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.
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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.
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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!
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https://www.familycookbookproject.com/recipe/2679013/linda-mccartneys-meatless-loaf.html
Linda McCartney's Meatless Loaf Recipe
This is from Linda McCartney's Home Cooking Vegetarian cookbook... its actually quite good. I have made it a number of times...
This recipe for Linda McCartney's Meatless Loaf, by Lynn Waishwell, is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor: Lynn Waishwell
Category: Vegetables and Vegetarian Dishes
Ingredients:
2 T. sunflower oil
2 medium onions, chopped
4 1/2 oz. TVP granules
2 c. hot water or vegetable stock
1 1/2 c.breadcrumbs
1/2 T. mixed herbs
1 T. fresh parsley finely chopped
2 cloves garlic, crushed
1 beaten egg
1 cup.sour cream
2 T. soy sauce
salt and pepperSauce
2 16 ox. cans chopped tomatoes
1 small can tomato paste
Salt and pepperDirections:
Preheat oven to 350º.
Heat oil in very large saucepan and saute the onions until lightly browned. Add the TVP, stir and cook for 2 minutes. Pour the hot water or stock over the saute and simmer for 4 minutes.In a separate bowl, mix the breadcrumbs, herbs and garlic together with 1 c. cold water. Stir in the egg and leave to one side for 10 minutes.
Combine the cooked TVP with the breadcrumb mixture, then add the sour cream and soy sauce. Season to taste.Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all round for the tomato sauce to run.
Heat the tomatoes, tomato paste and seasoning in a small saucepan, pour over the loaf.Cook [Bake] 1 hour.
Preparation Time: 1 hour 20 minutes -
LadyLeslie wrote:
https://www.familycookbookproject.com/recipe/2679013/linda-mccartneys-meatless-loaf.html
Linda McCartney's Meatless Loaf Recipe
This is from Linda McCartney's Home Cooking Vegetarian cookbook... its actually quite good. I have made it a number of times...
This recipe for Linda McCartney's Meatless Loaf, by Lynn Waishwell, is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor: Lynn Waishwell
Category: Vegetables and Vegetarian Dishes
Ingredients:
2 T. sunflower oil
2 medium onions, chopped
4 1/2 oz. TVP granules
2 c. hot water or vegetable stock
1 1/2 c.breadcrumbs
1/2 T. mixed herbs
1 T. fresh parsley finely chopped
2 cloves garlic, crushed
1 beaten egg
1 cup.sour cream
2 T. soy sauce
salt and pepperSauce
2 16 ox. cans chopped tomatoes
1 small can tomato paste
Salt and pepperDirections:
Preheat oven to 350º.
Heat oil in very large saucepan and saute the onions until lightly browned. Add the TVP, stir and cook for 2 minutes. Pour the hot water or stock over the saute and simmer for 4 minutes.In a separate bowl, mix the breadcrumbs, herbs and garlic together with 1 c. cold water. Stir in the egg and leave to one side for 10 minutes.
Combine the cooked TVP with the breadcrumb mixture, then add the sour cream and soy sauce. Season to taste.Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all round for the tomato sauce to run.
Heat the tomatoes, tomato paste and seasoning in a small saucepan, pour over the loaf.Cook [Bake] 1 hour.
Preparation Time: 1 hour 20 minutesAh ha! Linda's Loaf recipe!! I've been looking for this one!
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Curried Chickpeas With Onions
Recipe by Linda McCartney
Posted on @thebeatleswomen on InstagramINGREDIENTS:
2 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, minced
2 tablespoons sesame seeds
1 tablespoon curry powder or to taste
Sea salt
2 cans (16 ounces each) chickpeas (garbanzo beans)
3 tablespoons fresh lemon juice
1 teaspoon tamari or light soy sauce
3 tablespoons chopped fresh parsley
METHOD:- Heat the oil in a large frying pan and cook the onion and garlic very gently, covered, until meltingly soft and golden, about 25 minutes.
- Stir in the sesame seeds and curry powder. Season with salt. Cook uncovered for 5 minutes, stirring occasionally.
- Drain the chickpeas, reserving 1/2 cup of the liquid. Add the chickpeas to the pan with the reserved liquid and cook, stirring frequently, until the chickpeas are hot and almost all the liquid has evaporated (about 15 minutes over medium heat).
- Stir in the lemon juice, tamari or soy sauce and parsley. Serve hot, spooned over rice.
