Caramelized Onion and Date Chutney Grilled Cheese

Embrace the rainy days with this simple and comforting caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

3 tbsp Olive Oil
2-3 Cooking Onions, cut into half moons
1/2 tsp Brown Sugar
1/2 tsp Sea Salt
1 tbsp Unsalted butter
4 slices Light Rye or Sourdough Bread
2 heaping tsp McEwan’s Own Date and Raisin Chutney
3/4 cup Aged White Cheddar, grated
Fresh Black Pepper to Taste

grilled cheese

Heat olive oil on medium low heat in a heavy bottom skillet. Sauté onions slowly for 25 minutes stirring occasionally.

After about 10 minutes add the black pepper.

Once you have reached the 25 minute mark, stir in the small amount of brown sugar and remove from heat. Season with sea salt and pepper.

Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and the caramelized onions.

Press together both pieces and cook in a heavy cast iron or heavy bottom pan for 5 minutes a side or until golden brown.

Rachel Barbaro, Friendly Food Snobs
Food blogger and friendly food snob
Twitter @Rachel_Barbaro
Instagram @rachelbarbaro

 

Sesame Crusted Scallops with Black Beluga Caviar Lentils, Microgreens and Paneer Croutons

Sweet scallops, nutty lentils and peppery microgreens combined create a simple yet complex dish. By adding a tangy Caesar dressing and a sweet, slightly spicy mango relish makes it swoon worthy. This dish makes and elegant first course or a light lunch.

1 cup Black Beluga Lentils

4 cups chicken stock

4 garlic cloves, peeled

¼ teaspoon pepper

4 Tablespoons McEwan’s Own Ice Pressed Extra Virgin Olive Oil

4 large scallops

1 egg white, lightly beaten

½ cup McEwan’s Own Sesame Seeds

3oz paneer, cut into ½ inch cubes

1 tablespoon butter

2 cups microgreens (arugula, pea sprouts, cilantro)

10 Brussel sprouts, shaved

4 radishes, shaved

3 tablespoons McEwan’s Own Caesar Dressing

2 tablespoons McEwan’s Own Sweet Mango Relish

salt and pepper, to taste

Beauty Shot

Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 min or until lentils are tender. Drain excess stock.

Puree garlic cloves with 2 tablespoons of McEwan’s Own Ice Pressed Extra Virgin Olive Oil and stir into lentils. Keep warm.

Pat scallops dry, dip into egg whites and the McEwan’s Own Sesame Seeds. Sear in a hot stainless sauté pan with butter for 2 min per side.

Place paneer and 1 tablespoon olive oil in a sauté pan at medium high and cook until each side is golden. Approximately 30 seconds per side.

Toss microgreens, Brussel sprouts and radish with McEwan’s Own Caesar Dressing. Set aside.

To plate: Make a small pool of lentils and place to 2 scallops in the center of them and top with ½ teaspoon of McEwan’s Own Sweet Mango Relish. Place microgreens to the side along with paneer. Very lightly drizzle a touch more olive oil over scallops and lentils. Season with salt and pepper to taste.

Nancy Crocker, Nancy’s Cravings
Blogger, Caterer
Twitter @NancysCravings
Instagram @NancysCravings