Cauliflower 'Rice' + Citrus Salad (6)

Cauliflower ‘Rice’ and Citrus Salad

Cauliflower 'Rice' + Citrus Salad (6)

The gluttonous Christmas period is over. Step away from the cheesecake, put down that last potato and for the love of god get out of cookie jar! We have all had our fair share of over indulgence as is customary at this time of year but now it’s time to embrace the warmer months, dish up the salads and give your heart time to recoup for next December.

This salad features the hot trend of cauliflower ‘rice’ and it’s amazing just how, well, un-cauliflowery it tastes. It really does make you feel like you’re giving into those carby cravings but it’s good for you. Win, win, right?

Serves – 6-8

Prep Time – 15 minutes

Cook Time – 7 minutes

Ingredients

  • 1kg of McCain Cauliflower – well thawed
  • 1 orange – zested and segmented
  • ¼ cup pistachios – toasted
  • ½ cup fresh parsley – coarsely chopped
  • ½ cup fresh mint – coarsely chopped
  • ½ cup fresh coriander – coarsely chopped
  • ¼ cup dried apricots – quartered
  • ½ Lebanese cucumber – quartered lengthways and cut into chunks
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1 tbs honey
  • ½ tsp chopped garlic

Method

  1. Place ½ of the McCain Cauliflower into a food processor bowl and pulse until it resembles rice. Be careful not to over blend or it will become too mushy. Repeat with remaining cauliflower.
  2. Place cauliflower rice into a clean tea towel or cheesecloth and squeeze well to remove excess moisture. Meanwhile, heat a large non-stick pan over a high heat and add strained cauliflower rice to the pan. Use a spoon to breakup any chunks and cook, stirring occasionally for 5-7 minutes or until golden. Remove from heat and allow to cool.
  3. Place olive oil, apple cider vinegar, lemon juice, honey and garlic in a small bowl and mix well to combine.

Place cauliflower rice into a large mixing bowl, add dressing and, remaining ingredients and toss well to combine. Refrigerate until ready to serve.

Potato and Chorizo Taco

Crispy Potato and Chorizo Tacos

Potato and Chorizo Taco

Carb on carb paired with spicy chorizo, hells yeah.

The potatoes are crispy, while the chorizo has a range of textures, it’s juict with crisp caramel pieces, the perfect combination. The mixture is then stuffed into soft warm tortillas and topped with and a slew of garnishes. It’s one of the simplest and most delicious tacos you can make.

Serves –  4

Prep Time – 10 minutes

Cooking Time – 35 minutes

Ingredients

  • 1 packet of McCain Traditional Roast Potatoes – cooked as per packet instructions
  • 2 chorizos – sliced
  • 1 Spanish onion – cut into wedges
  • 1 bunch of coriander
  • 1 green chilli – sliced
  • 1 red chilli – sliced
  • Sour cream, to serve
  • Lime, to serve
  • Corn or flour tortillas – prepared according to packet instructions

Method

  1. Heat a large saucepan over a medium-high heat, add sliced chorizo and cook for 5 minutes, stirring occasionally, or until chorizo is golden and heated through.
  2. Remove McCain Traditional Roast Potatoes from oven and halve/quarter them according to size.
  3. Serve McCain Traditional Roast Potatoes, chorizo, tortillas, onion, coriander, chilli, lime and sour cream immediately on a large chopping board and allow guests to build their own tacos.

Enjoy!

Pea and Pomegranate Salad

Pea and Pomegranate Salad

Pea and Pomegranate Salad

This is a quick, easy salad that is tasty, refreshing and the perfect vegan option to serve at Christmas. But don’t stop there, take this along to BBQ’s as it pairs perfectly with chicken or lamb.

Serves – 6

Prep Time – 15 minutes

Cooking Time – 5 minutes

Ingredients

  • 1 cup of McCain Peas – cooked as per packet instructions
  • 1 ½ cups cous cous
  • 1 cup hot vegetable or chicken stock
  • 1 cup boiling water
  • 1 tbs butter – melted
  • ¼ cup flaked almonds – lightly toasted
  • 1 cup fresh mint leaves
  • ¼ cup dried cranberries
  • 1 pomegranate – seeds (arils) only, membrane discarded
  • 2 shallots – ends trimmed and finely sliced
  • 2 tbs olive oil
  • 2 tbs apple cider vinegar
  • 2 tbs fresh lemon juice
  • 2 tsp ground cumin

Method

  1. Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains.
  2. Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine.

Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve

Christmas Table

Christmas Roast Turkey with stuffing

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

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!

Paprika and Parmesan Corn

Paprika and Parmesan Corn Cobs

Paprika and Parmesan Corn

This corn is bad-ass. It’s spicy, tangy, cheesy and zesty; and dipping it in the spiked yoghurt makes for a refreshing mouthful. For a delicious twist, whack the corn cobs on a hot BBQ or char-grill plate for a minute or two each side, at the end of step 3.

Serves – 8
Prep – 5 minutes
Cook – 15 minutes
Ingredients

  • 1 packet of McCain Super Juicy Corn Cobbettes – approx. 8 cobbettes
  • 50g butter
  • 4 tbs sweet paprika
  • 4 tbs grated Parmesan cheese
  • 4 limes – quartered
  • 1/2 cup Greek Yoghurt
  • 1/4 cup fresh coriander leaves + full sprigs to serve
  • Salt and pepper

Method

  1. Cook McCain Super Juicy Corn Cobbettes according to packet instructions.
  2. In a small bowl combine yoghurt and coriander leaves, set aside.
  3. Combine sweet paprika and Parmesan in a bowl, rub each cobbette with butter, and sprinkle with paprika and Parmesan mixture.
  4. Place cobbettes onto a serving plate, season with salt and pepper, and top with any remaining paprika and Parmesan mixture. Scatter plate with lime wedges and remaining coriander sprigs. Serve with coriander yoghurt.

Enjoy!

Prosciutto Pizza

Prosciutto Pizza

Prosciutto Pizza

Prep – 5 minutes

Cook – 20 minutes

Ingredients

  • 1 McCain Regular Crust Pizza Base
  • 4 tbs of pizza base sauce
  • 100g of prosciutto
  • 200g cherry tomatoes
  • 200g buffalo mozzarella
  • Optional – marinated whole olives – leave the pips in so they keep their shape while baking!
  • Optional – 1 Spanish onion – halved and cut into wedges
  • Fresh oregano leaves – to serve

Method

  1. Preheat a fan-forced oven to 200°C and place pizza stones or oven trays in the oven to heat – this will ensure a crispy pizza base!
  2. Spoon pizza base sauce on to McCain Regular Crust Pizza Base and spread evenly. Top with desired toppings and bake for 15 minutes or until base is crispy and cheese is golden and melted.
  3. Remove pizza from oven, top with fresh oregano leaves, cut into even slices and serve immediately.
Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

It’s not easy being vegan. People always think you eat bland and boring meals. Although, being vegan doesn’t mean you need to compromise on flavour as this punchy pasta proves.

Roasting brings out the natural sweetness of the pumpkin, while the peas bring a creamy element to this dairy-free dish. Delish.

Serves – 4-6
Prep – 10 minutes
Cook – 30 minutes

Ingredients

  • 2 cups of McCain Diced Pumpkin
  • 2 cups of McCain Peas
  • 500g shell pasta
  • 1 lemon – juice + rind
  • 100g rocket
  • 1 long red chilli – halved lengthways and finely sliced
  • 2tbs olive oil
  • 1/2 cup of fresh mint leaves – torn
  • Pinch of raw sugar
  • Salt and pepper
  • Fresh mint leaves, garnish

Method

  1. Pre-heat a fan forced oven to 220°. Cook McCain Diced Pumpkin and McCain Peas according to packet instructions.
  2. Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
  3. Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until all dente. Drain pasta and return the pot to a low heat.
  4. Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste.
  5. Divide pasta among bowls, garnish with remaining mint springs and serve.

Enjoy!

Gravy without pan juices

No-roast Gravy

Gravy without pan juices

I can remember being 17, at a friends house the first time I found out that you didn’t need pan drippings to make gravy. I was helping their mother make dinner and she asked me to make the gravy. I obliged and asked where the pan juices where, she looked at me with a puzzled expression and presented a tin. I looked at her equally puzzled, as she explained that this was the gravy. Embarrassed, I grabbed the tin, read the instructions and made my first powdered gravy.

Over the years I haven’t frequented powdered gravy with my roasts, instead opting for pan juices to make my gravy, or going without should I be too lazy/hungry/all of the above. However, when making a sneaky snack of chips & gravy I have indulged with powered gravy but it’s never really cut the mustard. I always knew there had to be a better option. Pub gravy and chicken shop gravy is delicious and made for masses. It’s not made from drippings, what is it?! Finally, I’ve cracked it; and you know what? This might even replace your next pan gravy.

Prep time – 5 minutes

Cooking time – 10 minutes

Ingredients

  • 1tbs butter
  • 1tbs plain flour
  • 1tbs thickened cream
  • 1 cup beef stock
  • Salt and pepper – to taste

Method

  1. Melt butter in a small saucepan, over a medium heat. Add flour and cook, stirring for 1 minute, to create a roux.
  2. Slowly add beef stock to the roux and whisk continually using a balloon whisk until gravy has thickened. Add cream, stir to combine and season to taste. Serve immediately.

TIP: this gravy can also be made with chicken, lamb or vegetable stock.

Enjoy!

Breakfast Burger

Hash Brown Breakfast Burger

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!