Roast Chicken with Vegetables
Yield: 4 servings
Cooking time: 1 hour 30 minutes
Shopping list:
Chicken:
- 1 Chicken, whole
- 30ml Olive oil
- TT Chicken spice
- TT Salt
- TT Pepper
Roasted vegetables:
- 500g McCain Roast Vegetables
- 60ml Olive oil
- 2 sprigs Thyme
- 3 Garlic cloves, crushed
How to cook:
1.Heat the oven to 185°C.
2.Coat the whole chicken with olive oil, chicken spice, salt and pepper.
3.Toss the vegetables in the olive oil and add the garlic and thyme and add to the same pan as the chicken.
4.Roast in the oven at 185°C until golden and crisp and completely cooked through.
Serving suggestion: Serve with roast potatoes, rice and a little gravy.
Roast Vegetable Salad
Yield: 4 servings
Cooking time: 25 minutes
Shopping List:
- 2 Onions, quartered
- 2 Tomatoes, quartered
- 500g McCain Chef's Solution Diced Green Peppers
- 1 Garlic clove, crushed
- 5ml Thyme, dried*
- 25ml Olive oil
- 50g Butter
- TT Salt
- TT Pepper
How to cook:
1.Pre heat the oven to 185°C.
2.In a roasting pan, toss together the onions, tomatoes, McCain Chef's Solutions Diced Green Peppers and garlic.
3.Drizzle with a little olive oil and season with salt and pepper.
4.Toss to evenly coat the vegetables.
5.Top with a few knobs of butter and thyme.
6.Roast in the oven for 20 minutes or until golden and crisp.
Serving suggestion: Serve as an accompaniment to any main meal. *Optional
Creamed Spinach with Feta and Mushroom
Yield: 4 servings
Cooking time: 20 minutes
Shopping List:
- 100g Linguine pasta
- 500ml Water, boiling
- 50ml Olive oil
- 50g McCain Chef's Solution Diced Onion
- 10g Butter
- 2 Brown Mushroom
- 250g McCain Creamed Spinach with Feta
- TT Salt
- TT Pepper
How to cook:
1.Cook the linguine pasta in boiling water until al dente.
2.Drain off the water and toss through a little olive oil.
3.Sauté off the onions in the butter with the mushrooms.
4.Stir through the McCain Creamed Spinach with Feta.
5.Toss the spinach mixture through the linguine pasta.
6.Season with salt and pepper and serve.
Green Bean And Potato Salad
Yield: 4 servings
Cooking time: 25 minutes
Shopping List:
- 8 Baby potatoes, quartered
- 500ml Water
- 100g McCain Green Beans
- 5ml English mustard*
- 100g Tangy mayonnaise
- 50ml Water
- 30ml Chives
- 1 Lemon zested
- 1 Tomato, chopped
- TT Salt
- TT Black pepper
How to cook:
1.Quarter the baby potatoes and add to a large pot of salted water and bring to the boil.
2.Once the potatoes are cooked through, remove from the water and allow to cool down.
3.Blanch the McCain Green Beans and refresh in ice water.
4.Mix the potatoes with the blanched green beans, mustard, mayonnaise and chives.
5.Finish off with a little lemon zest and chopped tomato.
6.Season with salt and black pepper.
Serving suggestion: Serve as an accompaniment to a starter or main dish. *Optional
Green Bean, Asparagus and Bacon Salad
Yield: 4 servings
Cooking time: 20 minutes
Shopping List:
- 100g McCain Green Beans
- 4 Green asparagus
- 2 slices Bacon
- TT Salt
- TT Pepper
- Olive oil
- 100ml Mayonnaise
- 10ml Balsamic vinegar
How to cook:
1.Blanch and refresh the McCain Green Beans.
2.Shave the asparagus with a peeler and mix with the green beans.
3.Cube the bacon slices and pan fry in the olive oil.
4.To the same pan as the bacon, add the balsamic vinegar and reduce to form a syrup.
5.Fold the syrup into the mayonnaise.
6.Season with salt and pepper.
Serving suggestion: Serve as an accompaniment to any main meal. *Optional
Wild Fried Rice with Peas
Yield: 4 servings
Cooking time: 40 minutes
Shopping List:
- 5ml Oil
- 100g McCain Chef's Solution Diced Onion
- 1 Garlic clove, minced
- 2 Tomatoes, diced
- 100g McCain Garden Peas
- 5ml Parsley, dried
- 200g Wild rice
- 200ml Chicken stock
- TT Salt
- TT Pepper
- 10ml Butter
How to cook:
1.Heat the oil up and sweat off the onion and garlic until glossy and translucent.
2.Add the wild rice together with the tomatoes and parsley and fry off.
3.When the wild rice becomes glossy; add the chicken stock to the pan.
4.Allow the rice to absorb all the chicken stock and cook through.
5.Stir through the McCain Garden Peas, the residual heat will cook them.
6.Add a little butter and season with salt and pepper to taste.
Serving suggestion: Serve with roasted chicken and steamed vegetables.
