Category: Baking

Leftovers pies

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Pie (1)

Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes

Ingredients 

  • 1 cup of leftover McCain Baby Peas
  • 1 cup of leftover McCain Baby Carrots
  • 400g of leftover McCain Roasts traditional
  • 2 cups of leftover boneless meat – we used roast pork
  • 500ml beef stock
  • 1 small brown onion – diced
  • 2 cloves of garlic – crushed
  • 2 tsp dried green Italian herbs
  • 1 tsp dried sage
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 sheets of puff tasty – thawed and quartered
  • 1 egg – whisked

 Pie (2)

Method

  1. Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
  2. Add meat and herbs to the pan, stir and add beef stock.
  3. Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
  4. Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
  5. Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.

 

 

Roast carrot and pomegranate salad

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Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)

Method

  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)

Sweet and Spicy Sesame Cauliflower

Sticky Sesame Cauliflower

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Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

  • 1 packet of McCain Cauliflower
  • 1 cup almond milk
  • ½ cup plain flour
  • ½ cup self-raising flour
  • ½ tsp bi carb soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 2 tbs canola oil

Ingredients – sauce

  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1/8 cup rice wine vinegar
  • 2 tsp sesame oil
  • 1 clove garlic – crushed
  • 2 tsp hot chilli sauce
  • 2 tsp corn flour
  • 1/8 cup cold water
  • Toasted sesame seeds, brown rice and spring onions to serve

Method

  1. Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
  2. Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
  3. Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
  4. Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
  5. Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
  6. Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
  7. Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
  8. Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
  9. Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.

How to roast frozen veggies

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Did you know that you can roast your frozen veggies? And, yes, they’re delish.

Frozen vegetables have a lot going for them. They’re as nutritious as fresh, if not more so, as they’re frozen quickly after picking, they’re convenient, easy to store without the risk of spoilage, and quite often they’re significantly less expensive than fresh, especially as we come into the winter months.

With barely any prep involved, roasted McCain frozen veggies are a speedy, nutritious and downright delicious side for weeknight dinners, Sunday lunch or tossed through salad.

Method

  • Preheat a fan-forced oven to 230°C.
  • Line a roasting pan with baking paper, place McCain Frozen Vegetables into the pan, breaking apart any pieces that are frozen together. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Optional – include a few sprigs of herbs such as rosemary, sage or thyme, garlic or onion to add flavour to your veggies as they roast.
  • Place into the oven and roast for 25-35 minutes.

Enjoy! x

 

Broccoli Tots

Broccoli Tots

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Broccoli Tots

If you love tatter tots/ potato gems / potato nuggets / delicious food – but you’d like to give it a healthy makeover, then check out this baked [not fried] Broccoli Tots.

This recipe is super easy, quick and child friendly – so they can get involved in the creation and sample their results once the oven beeps. The broccoli flavour isn’t overpowering and they make a great kids snack and are perfect for child-led weening.

Serves – makes 25 tots

Prep Time – 10 minutes

Cooking Time – 20 minutes

Ingredients

  • 2 cups of McCain Broccoli – cooked as per packet instructions
  • 1 small brown onion – quartered
  • 2 eggs
  • 1/3 cup of breadcrumbs
  • 1/3 cup of grated tasty cheese
  • 1-2tsp of Italian Herbs
  • Salt and pepper, to taste

Method

  1. Preheat a fan-forced oven to 210°C and line a large baking tray with baking paper.
  2. Place onion into a blender and blend until finely chopped. Add McCain Broccoli and blend until chopped into small pieces.
    NOTE: this can be done with a knife if you don’t have access to a blender.
  3. Transfer the broccoli mixture to a large mixing bowl, add remaining ingredients, mix until well combined, and season to taste with salt and pepper.
  4. Take a tablespoon sized scoop of the mixture and use your hands to form it into a shape that resembles a McCain Potato Nugget. Place onto the lined baking tray and repeat. This mixture will yield approximately 25 Broccoli Tots.
  5. Place the Broccoli Tots into the oven and cook for minutes, turning halfway, or until golden.
  6. Serve immediately or pop into a lunchbox for a healthy school or work snack!
Christmas Table

Christmas Roast Turkey with stuffing

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Christmas Roast Turkey with Mushroom Stuffing

Serves – 8 people

Prep – 30 minutes

Cooking – 3 ½ hours

Ingredients

  • 3kg fresh or thawed whole turkey
  • 1 packet of McCain Sliced Mushrooms
  • 3 rashes of bacon – rind removed and diced
  • ½ cup of pecans – roughly chopped
  • ¼ cup of dried cranberries
  • 1 medium onion – diced
  • 2 celery stick – finely diced
  • 3 cloves of garlic – crushed
  • 1 tbs of fresh rosemary leaves
  • 1 tbs of fresh thyme leaves
  • 1 tbs of fresh parsley leaves
  • 2 ½ cups of sourdough bread – cut into 1cm cubes
  • 2 eggs – beaten
  • 50g butter
  • 1 tbs of olive oil
  • Salt and pepper

Method

  1. Heat butter and olive oil in a medium pan over a high heat. Add onion, garlic, celery, bacon, rosemary and thyme and cook for 3-5 minutes or until onion is tender and bacon is golden.
  2. Add McCain Sliced Mushrooms and cook for 3-5 minutes or until mushrooms are tender and mixture is dry.
  3. Add sourdough, cranberries, pecans and parsley to a large mixing bowl and stir well to combine. Add McCain Sliced Mushroom mixture to the dry ingredients and season to taste with salt and pepper. Add eggs and mix well to combine.

TIP: if you’re making the stuffing the night ahead simply add the eggs to the mixture the following day, prior to stuffing the bird.

  1. Preheat a fan-forced oven to 160°C. Wash the bird and cavity and pat dry with paper towel. Stuff the bird with the McCain Sliced Mushroom stuffing, ensuring you leave room for the stuffing to expand, and secure the legs with kitchen twine. Cover the breasts, wings and leg tips with oiled al-foil to ensure they don’t burn during cooking.

TIP: if you have leftover stuffing, wrap it in al-foil and place in the oven for the last 30 minutes of the birds cooking.

  1. Place the bird in the oven and for 55minutes per kg. 30 minutes before the bird is cooked, remove from the oven and remove al-foil and pierce skin with a skewer to allow for self-basting.
  2. Remove the bird from the oven, check that the bird is cooked by seeing that the juices run clear and the internal temperature of the bird reaches 80°C and allow to rest for 10 minutes before serving. Serve with McCain Potato Roasts, McCain Baby Carrots, McCain Super Juicy Corn Cobbettes and McCain Peas.

Remember: never thaw a turkey on the bench or in the sink. Always thaw in the refrigerator and allow 13 hours per kg.

Spicy Peas

Spicy, Crunchy Peas

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Spicy Peas

Crunchy peas are the perfect healthy snack and so nutty in taste that you don’t even realise you’re eating peas. These little guys are a popular snack food in south-east Asia but they lend themselves to any kind of flavouring, like onion, garlic + chilli powder. They will keep in an air tight container in the pantry for 3-5 days so they are great to keep on hand over the festive season for drop-ins.

Ingredients

  • 2 cups of McCain Peas
  • 1 tsp olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp salt
  • Optional – ¼ tsp cayenne pepper

Method

  1. Preheat a fan-forced oven to 180°C and line a large baking tray with greaseproof paper.
  2. Completely thaw McCain Peas, and bloat with paper towel to remove any excess moisture. This will ensure your roasted peas are crunchy.
  3. Combine spices and salt in a mixing bowl, add McCain Peas and toss to coat. Evenly spread peas on lined roasting tray. Drizzle with olive oil and roast for 30-40 minutes, shaking the tray every 10 minutes so they roast evenly.
  4. Remove peas from oven and allow to fully cool before serving. The peas will crisp up as they cool down.

Enjoy!

Breakfast Burger

Hash Brown Breakfast Burger

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Breakfast Burger

Bacon + egg + hash brown + roll = an epic breakfast that will banish even the most evil of hangovers.

If there is one thing we can all agree on, it’s that after a big night nothing will make you happier than a bacon and egg roll. This number also includes the added bonus of not one, but two hash browns; along with rocket and tomato so you can feel like you’re doing something okay for you body.

It’s hearty, quick and simple enough that you can make it while even if you’re minus a few brain cells from the night before. Don’t worry, I’ve got your back.

Ingredients

  • 8 McCain Hash Browns – cooked as per packet instructions
  • 4 Turkish bread buns
  • 4 slices of bacon
  • 4 eggs
  • 50ml olive oil
  • 2 tomatoes – sliced
  • 60g rocket
  • Tomato relish, to serve

Method

  1. Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
  2. Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
  3. To serve, top Turkish roll with tomato, bacon, McCain Hash Brown, egg, rocket and a dollop of tomato relish. Season to taste, add roll top, and serve hot.

Enjoy!

Pumpkin and Banana Pup-cakes

Pumpkin and Banana Pup-Cakes

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Pumpkin and Banana Pup-cakes

 
Join in the fight against animal cruelty by joining in the nommy celebrations of RSPCA Cupcake Day with this delicious treat.

Serves – makes 12 treats that are safe for humans and puppies alike!

Prep – 10 minutes

Cook – 20 minutes

Ingredients – Pupcake

  • 1 cup of McCain Diced Pumpkin – cooked as per packet instructions
  • 1 cup of self-raising flour
  • 1 cup of ripe banana – mashed
  • 1 egg
  • 1 tsp cinnamon
  • ¼ cup of water
  • ¼ cup of peanut butter

Ingredients – Frosting

  • 2 tbs of peanut butter – softened
  • 3 tbs Greek yoghurt

Pumpkin and Banana Pup-cakes

Method

  1. Pre-heat a fan-forced oven to 180°C and line a 12-cup muffin tray with patty cake liners.
  2. Place cooked McCain Diced Pumpkin, banana, peanut butter and water in a large mixing bowl, and mix well to combine.
  3. Sift flour and cinnamon into McCain Diced Pumpkin mixture and mix to combine. Carefully spoon even amounts into the muffin tray and bake for 20 minutes or until golden. Cool in tray for 5 minutes, and transfer to a wire rack to cool completely.
  4. To make the frosting, mix softened peanut butter with Greek yoghurt. Place into a piping bag and pipe directly onto the top of the pup-cakes.

TIP: the pup-cakes will keep for 3 days, refrigerated in a sealed air-tight container. Alternatively, they are great frozen as an icy treat for pups in summer!

Enjoy!

Christmas Table

Roast Turkey with Mushroom stuffing  

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Christmas Table

Ho Ho Ho, Merry Christmas [in July]!

If you’re a fan of giving people the bird, then this killer recipe for stuffed turkey will be right up your ally. This lean, mean, turkey machine is stuffed with mushrooms, cranberries and pecans AND served with all the Christmas trimmings making it perfect to share with a crowd. If you’re not a fan of the big bird, crowds, or you find the task of cooking a whopper like this too daunting then try adapting the recipe for a baked chicken, or even rolled pork loin. YUM!

Serves – 8 people

Prep – 30 minutes

Cooking – 3 ½ hours

Ingredients

  • 3kg fresh or thawed whole turkey
  • 1 packet of McCain Sliced Mushrooms
  • 3 rashes of bacon – rind removed and diced
  • ½ cup of pecans – roughly chopped
  • ¼ cup of dried cranberries
  • 1 medium onion – diced
  • 2 celery stick – finely diced
  • 3 cloves of garlic – crushed
  • 1 tbs of fresh rosemary leaves
  • 1 tbs of fresh thyme leaves
  • 1 tbs of fresh parsley leaves
  • 2 ½ cups of sourdough bread – cut into 1cm cubes
  • 2 eggs – beaten
  • 50g butter
  • 1 tbs of olive oil
  • Salt and pepper

Method

  1. Heat butter and olive oil in a medium pan over a high heat. Add onion, garlic, celery, bacon, rosemary and thyme and cook for 3-5 minutes or until onion is tender and bacon is golden.
  2. Add McCain Sliced Mushrooms and cook for 3-5 minutes or until mushrooms are tender and mixture is dry.
  3. Add sourdough, cranberries, pecans and parsley to a large mixing bowl and stir well to combine. Add McCain Sliced Mushroom mixture to the dry ingredients and season to taste with salt and pepper. Add eggs and mix well to combine.

TIP: if you’re making the stuffing the night ahead simply add the eggs to the mixture the following day, prior to stuffing the bird.

  1. Preheat a fan-forced oven to 160°C. Wash the bird and cavity and pat dry with paper towel. Stuff the bird with the McCain Sliced Mushroom stuffing, ensuring you leave room for the stuffing to expand, and secure the legs with kitchen twine. Cover the breasts, wings and leg tips with oiled al-foil to ensure they don’t burn during cooking.

TIP: if you have leftover stuffing, wrap it in al-foil and place in the oven for the last 30 minutes of the birds cooking.

  1. Place the bird in the oven and for 55minutes per kg. 30 minutes before the bird is cooked, remove from the oven and remove al-foil and pierce skin with a skewer to allow for self-basting.
  2. Remove the bird from the oven, check that the bird is cooked by seeing that the juices run clear and the internal temperature of the bird reaches 80°C and allow to rest for 10 minutes before serving. Serve with all the trimmings!

Remember: never thaw a turkey on the bench or in the sink. Always thaw in the refrigerator and allow 13 hours per kg.

Enjoy!