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Then we freeze them within hours of picking as this is the best way to lock in all the goodness. Did you know?
You can rest-assured knowing that McCain vegetables contain no preservatives or additives; so you know you are giving your family healthy, nutritious food. McCain frozen vegetables are just as fresh and healthy as fresh vegetables, while being a lot more convenient. The perfect solution for the parent on the move! It takes less than 5 minutes to cook McCain vegetables - so theyre always fresh and tasty. McCain vegetables arrive at the factory to be washed, sorted, cut and frozen within 6 hours of harvesting - we offer you the freshness and quality of fresh vegetables...hassle free! McCain vegetables are so versatile and convenient, they can be used in a variety of dishes such as soups, stews and salads. McCain vegetables do not need be thawed or defrosted they go straight from the freezer, into the pot! For further information, please contact McCain Foods SA on 0800 006 498 or visit our website www.mccain.co.za
Place the McCain Young & Tender Sweet Corn, asparagus, red pepper and dressing in a large mixing bowl. Toss well and place the mixture onto a triple sheet of foil, shining side facing upwards. Enclose in a parcel leaving room for expansion and securing well. Cook over medium coals for 15 minutes, turning occasionally. Or, cook in a very hot oven (210 Celsius) for 15 minutes. Transfer contents to a serving bowl and scatter with the spring onions. Season to taste and serve. Serves 6 as a starter or side dish. Tip! You can add as much crushed garlic as you fancy, and as a starter, serve with garlic pizza breads. Seriously delicious!
Place the pastry on a floured board and mark the size of your pie dish. Cut a circle from the pastry, 3 cm larger than the pie dish. Set aside. Combine, in a mixing bowl, the rest of the ingredients except the egg and milk. Toss lightly. Place the mixture in a greased pie dish. Cover with the pastry and gently push the overlapping part into the pie dish, between the filling and the rim of the dish. Make a few small slits in the pastry with a vegetable knife. Combine the egg and milk and brush the pastry with the mixture. Bake in a preheated oven at 200 for 15 to 20 minutes, or until the pastry is golden and crisp. Remove from oven, and loosen the edge of the pastry a little with a kitchen knife, and then invert onto a serving plate. Serve at once. Serves 6. Tip! Serve with a fresh green salad or coleslaw for a delicious light lunch.
Place the McCain Young & Tender Butternut & Sweet Potato in a mixing bowl and add the bacon bits and breadcrumbs. Toss lightly. Whisk together the remaining ingredients (except the coriander and lemon zest) and add to bowl. Stir well; transfer the mixture to an oiled ring-mould pan. Bake in a preheated oven at 190 C for 45 minutes or until set. Allow cooling down a little then invert onto a serving platter. Garnish and serve. Serves 6 with a smile as a side dish, 4 as main course with a crisp green salad on the side. Tip! This goes extremely well with grilled or roast lamb.
Place - in a very large saucepan all the vegetables and the tortellini. Add the stock and tomato juice and bring to a boil. Reduce heat, cover and let it simmer for 30 minutes. Taste, season and serve. Serves 6 8. Tip! In true Italian style, serve this Minestrone with fresh bread and plenty of parmesan cheese
Chickpea, Butternut & Sweet Potato Pate with Coriander & Chilli
250 ml McCain Young & Tender Sweet Potato & Butternut, cooked and drained 1 x 425 g can chick peas in brine, drained 15 ml coriander seeds, toasted and crushed 65 ml coriander leaves 1 3 cloves garlic 5 ml grated ginger root (optional) 1 2 green or red chillies Seasonings: milled coarse salt and black pepper, lemon juice, lemon rind and olive oil
Place the McCain Young & Tender Sweet Potato & Butternut in your blender and add the rest of the ingredients except the seasonings. Blend until smooth then season liberally. Serve chilled with vegetable sticks and whole wheat pita breads. Yields about 500 ml.
Place the meat in a heated potjie thats been sprayed with non-stick food spray and sprinkle generously with stock powder and mustard. Toss until the meat is lightly browned. Add the tomatoes and bay leaf and cover with boiling water. Bring to a boil, reduce heat and allow to simmer until meat is nearly tender. Add all the vegetables (including the McCain veggies, still frozen) and top up with more boiling water if necessary. Continue to simmer until the vegetables are tender. Mix the soup powder with a cup of cold water and stir into the potjie with the parsley and garlic. Cook until the sauce is thickened. Adjust seasoning, and then serve with pasta or brown rice. Serves 6 8.
Tip! If you dont eat pork, then use 400 g more lamb. Adjust seasoning in this case. The smoked pork is added to improve the flavour of the dish.
Cook, steam or microwave the McCain Young & Tender Broccoli Florets until just tender. Drain, and set aside. Heat the oil in a large frying pan or wok and add the onion, pepper and ham and brown lightly. Toss in the cooked pasta or macaroni. Season to taste. Add the cream, cheese spread and basil and toss until the food is coated. Remove from heat, sprinkle with Parmesan or mature cheddar and serve at once. Serves 6 . Tip! Serve with tossed green salad leaves and a vinaigrette dressing.
Remove as much of the visible fat and skin from the chicken. Place in a large casserole. Add the leeks, peppers and season lightly with the chicken stock powder. Add the ground cloves, cinnamon, brown sugar, cayenne pepper and garlic slivers. Toss lightly and pour in the prepared chicken stock. Cook - covered - in the oven preheated at 200 C, for 45 minutes or just until the chicken is tender, but not falling off the bone. Mix the corn flour with a little cold water and stir carefully into the sauce. Taste and adjust seasoning. Add the McCain Young & Tender Pumpkin Chunks and stir lightly. Return to the oven without the cover and continue to cook until the pumpkin is tender, about 20 minutes. Sprinkle with the parsley or coriander and enjoy with creamy polenta, couscous, sticky white - or nutty brown - rice and a large mixed salad. Serves 6.
Heat a saucepan and spray the inside with non-stick food spray. Add the leeks, chilli, ground coriander, curry powder and green peppers. Saut briefly until the vegetables are translucent and the spices are aromatic. Add the rest of the ingredients except the salt, pepper and fresh herbs and cover. Simmer for about 20 minutes or until the veggies are soft and the sauce has reduced and thickened to your liking. Season and serve, garnished with the herbs, over brown or Basmati rice. Serves 6 - 8.
Heat a large saucepan and spray with olive oil spray. Add the onions and brown lightly. Add the McCain Young & Tender Country Crop, the beans with the brine and stock and bring to a boil. Cover, reduce heat and simmer for 10 - 15 minutes or until the vegetables are tender. Meanwhile, prepare the dumplings. Stir together the self-raising flour, salt and herbs. Combine the olive oil with 200 ml of the cold water and with a fork, stir into the mixture. You might need a little more water to create a very soft, just-manageable dough. Shape small dumplings with well-floured hands and place the dumplings on a floured board, covered with a damp clean cloth until required. Mix the corn flour (or soup powder) with a little cold water and stir into the simmering vegetables. Stir until thickened. Add the lemon juice and season to taste. Add the baby marrows and button mushrooms and bring to a soft, consistent boil. Place the dumplings on top of the simmering vegetables and when it reaches a soft boil again, cover with a lid. Cook - without peeking! - for 20 minutes. Remove from heat, scatter with extra herbs and serve. Serves 6.
Pound the bay leaves, cloves, pimento, garlic and cassia in a mortar and pestle until crumbly, or use your blender for this purpose. Otherwise, place those ingredients in a small, strong plastic bag wrapped in a tea cloth and pound with a meat mallet or rolling pin until broken into small pieces. Heat the oil in a large saucepan and add the above spices with the onion and curry powder. Toss until the onion is translucent then add the meat. Cover with a tight fitting lid and allow to simmer on very low for about 45 minutes without any extra liquids. Check and stir from time to time. Combine the jam, masala, turmeric, lemon juice, brown sugar and stock. Stir into the meat and add the McCain Young & Tender Mixed Vegetables and potatoes. Simmer on medium heat until the vegetables are cooked and the sauce has reduced and thickened to your liking. Sprinkle with coriander and serve with sticky white rice and a variety of mixed sambals. Serves 6
Place all the ingredients in your processor, and process until silky smooth. Chill until required. Yields about 400 ml sauce. Tip! Goes great with roast beef, lamb, pork and oily fish.
Cook the McCain Young & Tender Carrots in the stock until very tender. Transfer to a processor and process until smooth. Return to saucepan, bring to a boil, mix the instant sauce powder with a little water and add to the puree together with the thyme. Stir until thickened. Remove from heat, and crumble the feta into the sauce and stir in the spring onions. Yields about 500 ml sauce. Tip! Goes great with pasta and chicken
Cook the McCain Young & Tender Pumpkin Chunks in the stock until tender and the stock has almost evaporated. Add the rest of the ingredients, and transfer to a blender. Process until silky smooth. Taste, adjust seasonings and serve, re-heated gently. Yields about 500 ml sauce. Tip! Goes great with chicken, white fish, shellfish, pork and lamb.
Mix all the ingredients together, and allow to chill before serving. Serves 4 6. Tip! This Mexican Relish is great on ciabatta, served as a starter. Alternatively, create a mexican feast by serving with fajitas or tacos and stir-fried chicken or beef.
Simmer together the McCain Young & Tender Baby carrots, orange juice and prunes until the liquids have evaporated. Stir in the honey and butter and serve. Serves 4 6 as a side dish. Tip! If you dislike prunes, try chopped, pitted dates for a terrific alternative. And if you dislike the peppery/bitter taste of marmalade, go for chunky apricot or peach jam instead.
Heat a frying pan and spray with olive oil spray. Add the onion and mushrooms and toss over high heat until translucent. Transfer to a mixing bowl and add the McCain Young & Tender Mixed Vegetables. Season liberally then add the rest of the ingredients. Mix thoroughly and pour into the prepared crust. Bake in a preheated oven at 190 Celsius for an hour or until the filling is golden and set. Serves 6. Tip! For a great picnic treat, prepare the Savoury Cheese Cake and serve alongside a selection of pickles, mustard and fresh salad greens.
Cook the McCain Young & Tender Pumpkin Chunks with the potato slices in the stock with the thyme until the vegetables are tender and all the cooking liquids have evaporated. Mash coarsely, and serve garnished with the spring onions. Serves 4 6 as a side dish. Tip! For something a little special, add some crumbled feta or grated parmesan right before serving alongside your favourite choice of grilled meat.
Pour the oil into a small saucepan and heat. Add the flour and stir until smooth. Add the heated stock and whisk until cooked and have thickened. Stir in the lemon rind and juice and remove from heat. Cover with a lid to retain the heat. Cook the McCain Young & Tender Baby Carrots, McCain Young & Tender Brussels Sprouts and mushrooms together in a steamer, or in your microwave until done, but not mushy. Transfer to a serving dish, pour the glaze over, toss in the herbs, season with black pepper and serve. Serves 4.
Place all the vegetables in a large oven-roasting pan and splash with olive oil, season liberally with stock powder and the thyme. Toss well and bake in a pre-heated oven at 200 C for 30 40 minutes until nicely golden and cooked. Toss once in a while. Serves 6 as a side dish to roast meat or chicken.