Recipes

Enjoy the Good Taste of Tait Farm

Each Tait Farm Foods product is carefully crafted and tested in our own kitchen before perfecting them for our customers. During that process, we also create original recipes with each product in mind. The brochures listed left will help guide you as you explore the many delicious ways you can serve Tait Farm Foods products to your family and friends. We welcome your input. Please send us an email with some of your own original recipes using Tait Farm Foods products. It would be a pleasure to feature your creations.

Bon AppeTait!

Cranberry Chutney Recipes


Anne Quinn Corr's Baked Stuffed Brie

1 lb. Wheel of Brie
1 sheet puff pastry, defrosted
1 egg, beaten
1/2 cup Tait Farm Cranberry Chutney or Ginger Peach Chutney

Preheat oven to 425 degrees. Unfold puff pastry onto a floured surface and roll out to uniform thickness. Slice the Brie in half horizontally and put one half on the puff pastry. Place the chutney on the Brie half and top with the other half of the cheese. Trim off the four corners of the puff pastry. Wrap the pastry over the top of the cheese, folding neatly to make a smooth parcel. Flip the assembly over and place on a parchment-lined baking tray (or use the piece of parchment that comes with the pastry). Brush the top and sides of the wrapped Brie with the beaten egg. Cut out decorations from the remaining puff pastry corners and place on top of the brushed surface. Brush the entire assembly with egg. Bake for about 20 minutes, or until the top is puffed and golden brown. Allow to cool for at least 20 minutes so the cheese is not too liquid when it is first cut. Serve with water crackers or slices of French bread. Serves 12-16.


Turkey Meatballs with Cranberry Chutney

1 lb. ground turkey (ham loaf mix is also good)
1 C. soft breadcrumbs
1 egg
1 stalk of celery, finely minced
1 small onion, finely minced
1 T. chopped fresh parsley
1/2 tsp. salt
freshly ground black pepper
2 T. oil
1 jar Tait Farm Cranberry Chutney

Whisk together the mayonnaise and mustard. Fold into the potatoes, celery and herbs. Chill for 1 hour before serving. Serves 4-6


Walnut & Roquefort Cheese Spread with Cranberry Chutney

8 oz. cream cheese, softened
1/2 C. crumble roquefort cheese
1/2 C. finely chopped walnuts
Tait Farm Cranberry Chutney
whole walnut halves for garnish
Tait Farm Cranberry Mustard
(the amounts depend on how many sandwiches you plan to make)

Combine softened cream cheese and roquefort with the walnuts and pack into a crock or use to make canapes in this fashion. Spread a tablespoon of the cheese mixture on a cracker making a small indentation of top. Place a small dollop of cranberry chutney into the indentation. Top with a walnut if desired. Alternatively serve the spread in a crock with a dish of chutney on the side.