Sharing family meals

By YOU Digital
10 December 2019
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It’s all about quality ingredients and a sprinkle of extra love – for meals that mean more. Food is an expression of love and what better than preparing a dish inspired by what your family love most – packed with the nutrients they need. It’s all about togetherness and taking time out to enjoy a special dish, with the sound of laughter, the tinkling of plates and happiness all around. McCain has been inspiring family meals for 20 years, offering premium quality and a selection of nutritious frozen vegetables. Try these recipes at your next family get-together.

Salmon Fillets with Mint Pea Purée

Preparation: 15-20 min | Cooking: 20 min | Serves 4

Ingredients

Mint pea purée

olive oil

2 garlic cloves, chopped

1 onion, chopped

500g McCain Peas

a few mint leaves

250ml (1c) water

about 60ml (¼c) plain yoghurt

salt and pepper

Salmon

4 salmon fillets

salt and pepper

olive oil

4 slivers Parma ham

To serve

1 lemon, cut into wedges

microgreens

Method

Mint pea purée

  • Heat some olive oil in a pan, then add the garlic and onion. Sauté until the onions are translucent.
  • Add the McCain Peas, mint leaves and water. Allow to simmer for about 5 minutes.
  • Transfer the peas to a blender and add the plain yogurt. Blend until smooth then season with salt and pepper

Salmon

  • Season the salmon with salt and pepper.
  • Heat more olive oil in a pan, put the salmon fillets, skin side down in the pan and cook for 3 minutes. Turn the salmon and cook for a further 5 minutes. Remove the salmon and set aside.
  • In the same pan, fry the Parma ham until crispy.

To serve

  • Serve the salmon on a bed of pea purée, topped with crispy Parma ham and a wedge of lemon. Garnish with the microgreens.

Spicy Chicken with Pan-Fried Garden Mix

Preparation: 20 min | Cooking: 25-30 min | Serves 4

Ingredients

125ml (½c) cornflour

500g skinless chicken breasts, thinly sliced

45ml (3T) olive oil

250g McCain Country Crop

5cm piece fresh ginger, peeled and cut into thin slices

2 cloves garlic, chopped

1 onion, chopped

45ml (3T) soy sauce

45ml (3T) red wine vinegar

30ml (2T) light brown sugar

180ml (¾c) water

1 red chilli, thinly sliced

To serve

Cooked rice

Peanuts for sprinkling on top

Method

  • Put the cornflour in a large bowl, add the chicken pieces and toss to coat. Lift the chicken from the bowl, tapping off the excess cornflour and transfer to a plate.
  • Heat 30ml (2T) of oil in a large nonstick pan over medium-high heat.
  • In two batches, fry the chicken for 3-5 minutes, turning occasionally, until golden. Add more oil for the second batch, if necessary. Transfer to a plate.
  • Heat the remaining 15ml (1T) of oil in the pan over medium heat. Add the McCain Country Crop, ginger, garlic and onion, and stir-fry for 2 to 3 minutes.
  • Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the garden mix is tender and the liquid has reduced.
  • Return the chicken to the pan, along with the chilli, and cook, while tossing. Continue to do this until heated through, about 2 minutes.

To serve

  • Serve on the rice and sprinkle the peanuts over.

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