Apricot Energy Balls

Apricot, Almond and Coconut Balls

Apricot Energy Balls

These Apricot, Almond and Coconut balls are packed with all the goodness of dried apricots and almonds. They are a delicious snack that make a fabulous mid-morning or afternoon treat. They are also perfect for kids lunchbox treats. They have no added sugar, no artificial nasties and you know exactly what has gone into them!

There are so many variations of this recipe out there, with some recipes calling for condensed milk, chocolate, biscuits etc. I tried to keep this  recipe healthy and full of non-naughty ingredients. That way you can have your treat and eat it too!

To make these chewy sweet apricot balls, you can either chop the apricots into small pieces and combine, or use a food processor to chop and mix as I did. The way I see it, there’s no point in making extra work for yourself! Once you have your mixture, all you need to do is roll it into small balls, then roll them in the coconut. I recommend that you wet your hands to avoid the mixture sticking to them as much – but unfortunately if it unavoidable. There will be a mess at the end.

This recipe is simple, yummy and easy to get kids involved with! Kids love to help out, so get them to roll the balls and to roll them in coconut!

Ingredients

  • 200g dried apricots
  • 1/2 cup of almond meal
  • 1/2 cup of desicated coconut
  • 1 tsp of cinnamon
  • 1/3 cup of water/milk/almond milk

Method

  1. Combine all apricots, almond meal and cinnamon in a food processor and blitz until they resemble a fine crumb.
  2. Add liquid add pulse until all ingredients come together.
  3. Place coconut in a small place and use a teaspoon to portion the mixture into balls.
  4. Roll the mixture into tight balls using the palms of your hands, roll in coconut and place in a container to refrigerate.

Enjoy!

 

Chilli Prawns

Chilli Prawns

Chilli Prawns

Fresh, Australian Green Prawns are cooked in Anathoth Farm Sweet Chilli Relish, topped with flat leaf parsley and served with chilli mayo dipping sauce in this simple recipe that is sure to impress.

The spicy Sweet Chilli Relish brings out the natural sweetness of the prawns in this succulent and aromatic seafood dish.

Ingredients – Prawns

  • 2 tbs of butter
  • 2 tbs of olive oil
  • 1 pottle of Anathoth Farm Sweet Chilli Relish
  • 1KG of medium green king prawns – peeled and deveined, tails in tact
  • ¼ cup of flat leaf parsley – chopped
  • Crusty bread – to serve
  • Lemon wedges – to serve

Ingredients – Chilli Mayo

  • ½ cup of whole egg mayonnaise
  • 2 tbs of Anathoth Farm Tomato Relish

Method

  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add prawns, in batches and cook, stirring occasionally, for 2 to 3 minutes or until prawns are just pink.
  2. Returning all prawns and juices to the pan, add Anathoth Farm Sweet Chilli Relish and cook, stirring for 1 to 2 minutes
  3. Meanwhile, add whole egg mayonnaise and 2 tbs of Anathoth Farm Sweet Chilli Relish to a small mixing bowl, stir well to combine and transfer to a serving dish.
  4. Stir in parsley and serve with crusty bread and lemon wedges and chilli mayo.

Tip: if you have any of the mayo left over, pop it on top of your next pizza or in a toastie – amazing!

Enjoy!

Mexican Dip in Jars

Mexican Dip Jars

Mexican Dip in Jars

Equipment

  • 3-4 small glass jars with lids

Ingredients

  • 250g of cream cheese – room temperature
  • 250g of cottage cheese – room temperature
  • 400g of red kidney beans – drained
  • 1 avocado – diced into small cubes
  • 2 cups of McCain Corn Kernels – cooked and cooled
  • 1 red onion – finely diced
  • 2 medium tomatoes – diced into small cubes
  • Green shallots – chopped
  • Corn chips to serve

Method

  1. Combine cream cheese and cottage cheese in a medium sized mixing bowl and mix well to combine.
  2. Ensure your glass jars are dry and at room temperature then carefully layer with cheese mix, beans, avocado,  McCain Corn Kernals, red onion, tomato and sprinkle with shallots.
  3. Serve with corn chips and enjoy!

Tip: if you need to transport your dip to a picnic, BBQ or sporting event simply screw of the lid for spill-free fun!

Tuna Patties

Tuna Fish Cakes

Tuna Fish Cakes

Ingredients

  • 500g of golden delight potatoes – cut into 2cm cubes
  • 425g of tuna – drained
  • 2 cups of McCain Peas, Corn and Carrot mix – cooked and cooled
  • 2 eggs
  • 1 ¼ cups of breadcrumbs
  • ¼ cup of chopped shallot greens
  • 2 lemons
  • Salt and pepper to season
  • Chips – to serve
  • Mixed green leaves, dressed – to serve
  • Tartar sauce – to serve
  • Vegetable oil to fry

Method

  1. Add diced potatoes to a large pot of cold salted water, bring to the boil over a high heat and allow to simmer for 8-10 minutes or until to potatoes are soft to touch.
  2. Meanwhile, place drained tuna in a large mixing bowl and use a fork to break into flakes. Add McCain Peas, Corn and Carrot, 2 tbs of lemon juice, shallots, eggs, season with salt and pepper and mix well to combine.
  3. Drain potatoes, mash and allow to cool to just above room temperature. Add potatoes and ¼ cup of breadcrumbs to tuna mixture and mix well to combine. Divide into 12 even portions and shape into 6cm patties.
  4. Place remaining breadcrumbs in a small bowl and coat each pattie.
  5. In a large fry pain add vegetable oil to coat the base and heat over a high heat, reduce heat to medium and add tuna patties in batches, cooking for 4 minutes each side or until golden. Repeat with remaining patties and allow to drain on paper towel once cooked.
  6. Serve with McCain Italian Herbs Mini Roasts, salad and tartar sauce.

Enjoy!

Mexican Fries

Chips of the World – Mexico – Carne Asada Fries

Mexican Fries

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 500g of rump steak – cut into strips
  • 1 tbs of olive oil
  • Hot chilli sauce to serve
  • Sour cream to serve
  • Finely sliced shallots to serve

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, heat olive oil in a medium pan over a high heat, reduce heat to medium, add steak strips and cook as desired.
  3. Remove chips from the oven and evenly divide chips and steak amongst serving plates, scatter with shallots and serve immediately with sour cream and hot chilli sauce.

 

Chips with Gravy

Chips of the World – Canada – Poutine

Chips with Gravy   Ingredients

  • 1 packet of McCain Superfries Crinkle Cut
  • 220g of cheese curds or baby bocconcini – quartered
  • Thick gravy to serve
  • Roughly chopped flat leaf parsley to serve

Method

  1. Cook McCain Superfries Crinkle Cut as per packet instructions.
  1. Remove chips from oven and place them onto a serving platter, ladle gravy over the chips, sprinkle with cheese and parsley and serve immediately.
Bacon and Egg Chips

Chips of the World – Australia – Aussie Fries

Bacon and Egg CHips

 

Ingredients

  • 1 packet of McCain Superfries Steak Cut
  • 6 eggs
  • 1 ½ tbs of oil
  • 6 rashers of bacon – diced into 1cm cubes
  • BBQ sauce – to serve
  • Chopped chives – to serve
  • Lemon cheeks – to serve

Method

  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2. Place 1 tbs of oil in a large fry pan and heat over a medium heat. Add the eggs and allow to fry until whites are hard and yolk is still runny. Meanwhile, place 1/2tbs of oil in another large fry pan and heat over a medium heat. Add diced bacon and allow to cook until golden brown and starting to crisp.
  3. Remove McCain Superfries Steak Cut from the oven and divide amongst four serving plates. Top with BBQ sauce, bacon and 1 egg per serve. Sprinkle with chopped chives and serve with lemon cheeks.
Potato with Spicy Tomato Sauce

Chips of the World – Spain – Patatas Bravas

Potato with Spicy Tomato Sauce Ingredients

  • 1 packet of McCain Superfries Steak Cut
  • Chopped flat leaf parsley – to serve
  • Aioli – to serve

Ingredients – Bravas Sauce

  • 2 tbs of olive oil
  • 1 small brown onion – finely diced
  • 2 cloves of garlic – crushed
  • 1 tin of tomatoes
  • 1 tbs of tomato paste
  • 2 tsp of sweet paprika
  • 1 tsp of chilli powder
  • 1 tsp of sugar

Method

  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2.  Heat oil in large fry pan over a high heat, reduce heat to medium and add onion and garlic. Fry, stirring for 2-3 minutes or until translucent. Add tomato paste and stir to coat onion and garlic. Add sugar, sweet paprika and chilli powder to the pan and fry for 1 minute or until fragrant. Add tinned tomatoes, stir and allow to reduce, uncovered, for 10-15 minutes or until mixture has thickened.
  3. Remove McCain Superfries Steak Cut from oven, top generously with Bravas sauce and aioli, sprinkle with chopped flat leaf parsley and serve.
Potato Chips and Mussels

Chips of the World – France – Pomme Frites and Mussels

Potato Chips and Mussels

Pomme frites, French fries, hot chips, potato chips, fries, or French-fried potatoes are just some of the many names for the delicious deep-fried batons of  potato that have come to work their way into the hearts and mouths of potato-faring folk the world over.

To me, these two foods go wonderfully together and I often order this combination when I am at French restaurants.  You can dip the fries in the mussel broth and soak up the delicious flavor or just eat them straight up!

Ingredients

  •          1 packet of McCain Superfries Mum’s Cut
  •          Chopped flat leaf parsley – to serve
  •          Aioli – to serve

Ingredients – Mussels

  •          2 tbs of olive oil
  •          3 cloves of garlic – crushed and finely diced
  •          2 tbs of tomato paste
  •          2 tins of chopped tomatoes
  •          1/2 cup of water
  •          2 tsp of raw sugar
  •          1kg of mussels – cleaned and beard’s removed
  •          Salt and pepper to season
  •          300ml of thickened cream
  •          Chopped Chives – to serve

Method

  1. Cook chips as per packet instructions.
  2. Meanwhile, heat oil in large fry pan over a high heat, reduce heat to medium and add garlic. Fry, stirring for 1 minute or until fragrant. Add tomato paste and sugar and fry, stirring for 1 minute. Add tinned tomatoes and water, and season with salt and pepper to taste. Add mussels, ensuring they are evenly distributed in the sauce, cover and allow to cook for 8-12 minutes or until mixture has thickened and mussels have opened. Add thickened cream and stir to mix well and allow to simmer over a low heat.
  3. Remove chips from oven and place on to a serving plate, spoon carefully mussels into four serving bowls, sprinkle with chopped chives and serve with aioli and lemon wedges.
Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!