As festive season is fast approaching MCCain has shared some delicious recipes to try out this holiday season.
Menu 1
STARTER: PERI-PERI PRAWNS WITH TEMPURA VEGGIES
SERVES 6
Preparation: 20 min
Cooking: 30 min
TEMPURA VEGGIES
250ml (1c) chickpea flour
5ml (1t) ground cumin
15ml (1T) mustard powder
10ml (2t) salt
125-160ml (½-²⁄₃c) soda water
1 egg white
1 kg McCain cauliflower or broccoli florets, or a mixture of the two, steamed
Oil for deep-frying
PRAWNS
60ml (1/4c) butter
500g prawns
10ml (2t) chili powder
Salt to taste
1 TEMPURA BATTER Combine the flour, cumin, mustard powder and salt. Add the water a spoonful at a time and mix to a smooth batter.
2 Beat the egg white until stiff and fold into the mixture.
3 Heat the oil in a pan. Dip a few vegetable pieces at a time in the batter, allow the excess to run off and fry in the oil until brown on one side. Turn and fry until brown all over. Repeat with the remaining vegetables. Drain on kitchen paper.
3 PRAWNS Heat the butter in a large pan, dust the prawns with chilli powder and season with salt and pepper and fry until cooked, about 10–12 minutes.
4 Serve the tempura veggies with the peri-peri prawns.
MAIN: ROASTED LEG OF LAMB WITH CARROTS AND POTATOES
Serves 6–8
Preparation time: 10 min
Roasting time: about 4 hours
2,8 kg leg of lamb with bone
salt and freshly ground black pepper
60 ml (¼ c) prepared mustard
5 cloves garlic, cracked
3 sprigs of rosemary
olive oil
500g McCain baby carrots
1kg McCain roasted potatoes
30ml (2T) cornflour
1 Preheat the oven to 160 °C. Using a sharp knife, make a few slits in the top of the meat.
2 Put the meat in a roasting pan. Season with salt and pepper and spread mustard over the whole leg. Press the garlic cloves into the slits. Chop the rosemary finely and sprinkle over the meat.
3 Baste the leg with olive oil and transfer to the oven.
4 Baste the meat from time to time with the pan juices that forms while it’s cooking.
5 Put the carrots and potatoes in the oven with the leg an hour before cooking time ends and baste with the pan juices. Cook until crisp.
6 Remove the meat from the oven, place meat with potatoes and carrots on a serving platter. Reserve the pan juices. Place the pan juice in a small pot, add some boiling water if needed, whisk in the corn flour and bring to a simmer until it thickens. Pour through a sieve and serve with the leg of lamb.. Carve the meat and serve with the carrots and potatoes and gravy.
SIDES: MEDITERRANEAN ROASTED VEGETABLES
SERVES 6
Preparation: 15 min
Cooking: 20–30 min
300g cherry tomatoes
2 kg McCain Classic Mediterranean roast vegetables
2 of each yellow and orange peppers, cored and cut into chunks
180ml (¾c) olive oil
2-3 cloves garlic, crushed
Salt and freshly ground black pepper
DRESSING
250ml (1c) double cream plain yoghurt
180ml (¾c) milk
20ml (2T) apple cider vinegar
1 clove garlic, crushed
Zest of 1 lemon
Handful fresh parsley, chopped
80ml (1/3c) parmesan cheese, finely grated
Salt and freshly ground black pepper
DUKKAH
15ml (1T) coriander seeds
10ml (2t) cumin seeds
10ml (2t) ground cumin
180 60ml (3/4c) peanuts
30ml (2T) sesame seeds (black and white)
45ml (3 T) yellow sugar
Sea salt flakes
Preheat the oven to 200°C and line a baking sheet with baking paper.
1 Place the all the vegetables on the prepared baking sheet. Mix the olive oil and garlic, drizzle over the vegetables and toss slightly. Spread into an even layer and season with salt and pepper and bake for 20 minutes or until lightly roasted. Leave to cool.
2 DRESSING Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake together until smooth.
3 DUKKAH Dry-fry the cumin and coriander seeds and crush in a mortar and pestle until coarsely grounded. Add the rest of the ingredients and crush a bit more.
4 TO SERVE Place the vegetables on a serving platter and pour over the dressing just before serving. Sprinkle with dukkah and serve.
Tip: The dressing can be kept in the fridge for up to 5 days.
SIDES: SAVOURY RICE AND CREAMY SPINACH
SERVES 6
Preparation: 10 min
Cooking: 12 min
30ml (2 T) butter
10ml (2t) olive oil
2 red, green and yellow pepper, diced
2 cloves garlic, finely chopped
2x 500g McCain Savoury rice
500g McCain creamed spinach
1 Heat the butter and olive oil in a pan and stir-fry the peppers and garlic until the peppers are soft. Add the rice and toss through until heated.
2 Cook the creamed spinach according to the directions on the packaging.
Menu 2
STARTER: PEAS AND CORN SALAD
SERVES 6
Preparation: 10 min
Cooking: 5 min
DRESSING
80ml (¹⁄₃c) olive oil
15ml (1T) each cumin and fennel seeds
4 garlic cloves, crushed
60ml (¼c) lemon juice
grated zest of 2 lemons
1-2 fresh chillies, finely chopped
10ml (2t) brown sugar
SALAD
500-800g McCain peas, carrots and corn
1 red onion, thinly sliced
1 avocado, cubed
2-3 feta rounds, roughly crumbled
Baby vegetables with stems for garnishing (optional) or wild rocket leaves
1 DRESSING Heat the oil in a pan and add the spice seeds and garlic. Stir-fry for about 3 minutes or until fragrant. Stir in the lemon juice, zest, chilli flakes and sugar. Stir to dissolve the sugar.
2 SALAD Blanch the veggie mix and strain. Add to a large salad bowl and pour half of the salad dressing over, toss through slightly.
3 Scatter the onion over and top with the avocado and feta cheese. Spoon into small serving bowls and top with baby veggies or a few rocket leaves.
Serve with the remaining dressing.
MAIN: WHOLE TROUT WITH PEA PUREE
SERVES 4–6
Preparation: 15 min
Cooking: about 30 min
2 whole trout, gutted and cleaned
Salt and freshly ground black pepper
MARINADE
60 ml (¼ c) fresh coriander
60 ml (¼ c) fresh mint
grated zest of 1 lemon
3 garlic cloves, crushed
MINTED PEAS
500g McCain baby peas
1 clove of garlic
125ml (1/2c) creamed cottage cheese
60ml (1/4c) fresh mint
Salt and freshly ground black pepper
Lemons or limes to serve
Preheat the oven to 200 °C. Place a baking sheet in the oven.
1 Make incisions on both sides of the fish. Season with salt and pepper.
2 MARINADE Mix the marinade ingredients and rub the fish with the mixture. Put the fish on the heated baking sheet and cook in the oven for 30–35 minutes or until the flesh turned dark pink and flake easily with a fork.
3 PEAS Boil the peas in boiling water for 2 minutes. Transfer it to a blender. Add the remaining ingredients and blend until smooth.
4 Spoon the peas on a serving platter and lay the cooked fish on top, garnish with fresh coriander leaves and slices of lemon or limes and serve.
SIDES: VEGGIE PASTA BAKE
SERVES 4–6
Preparation: 20—30 min
Cooking time (tomato sauce): 25 min
Baking time: 40 min (bake)
TOMATO SAUCE
15ml (1 T) oil
1 onion, chopped
2 garlic cloves, finely chopped
2 cans (400 g each) chopped tomatoes
45ml (3 T) each chopped fresh basil and oregano
salt and pepper
SPINACH CHEESE
4 garlic cloves, crushed
15ml (1 T) oil
400g McCain garden spinach
500g creamed cottage cheese
3 egg whites, lightly whisked
pinch of nutmeg, salt and pepper
500ml (1 c) mozzarella cheese, grated
VEGETABLE AND PASTA LAYERS
1kg McCain country crop
8 lasagne sheets
250g brown mushrooms, sliced and fried
250ml (1 c) mozzarella cheese, grated
20g Parmesan cheese
Preheat the oven to 180 °C. Grease an ovenproof dish.
1 TOMATO SAUCE Heat the oil and stir-fry the onion and garlic until soft. Add tomatoes and herbs, reduce the temperature and simmer until fragrant and not watery, about 25 min. Season with salt and pepper and set aside.
2 SPINACH CHEESE Stir-fry the garlic in oil until soft. Add spinach and heat until wilted. Remove from the heat and leave to cool. Purée in a food processor. Add cottage cheese and egg whites and season well with nutmeg, salt and pepper. Stir in the mozzarella cheese.
3 VEGETABLE AND PASTA LAYERS Blanche the country crop veggies and strain in a colander. Immerse pasta sheets one at a time in boiling water until slightly softened.
4 Spoon a little tomato sauce into the dish. Layer the pasta, spinach cheese, country crop, mushrooms and tomato sauce. Repeat the layers, ending with the spinach cheese and some country crop.
5 Sprinkle over the mozzarella cheese and Parmesan cheese and bake for 40 minutes or until cooked through and the cheese are melted and slightly brown on top.
GREMOLATA ROAST POTATOES
SERVES 4–6
Preparation: 10 min
Cooking: 30—40 min
1-2kg McCain roast potatoes
GREMOLATA
Handful flat leaf parsley, chopped
Handful fresh coriander, chopped
Zest of 3 lemons
30ml (2T) garlic, finely crushed
1 Bake the potatoes according to the instructions on the packaging.
2 GREMOLATA Mix all the ingredients together and sprinkle over the potatoes once cooked.
