Enjoy these two delicious and easy-to-prepare recipes using McCain


When families gather around tables this festive season, memories will be created over endearing hugs, belly-deep laughters and silly banter! However, the real star of these catch-up sessions is always the decadent spread of food. McCain has created two delicious and easy-to-prepare recipes, using their fresh ingredients, to help you create more food memories with your loved ones! Happy cooking… 



Serves: 4

Preparation: 20 min 

Cooking: 25-30 min


  • 1/2 cup cornstarch
  • 500g skinless chicken breasts, thinly sliced
  • 3 tbs olive oil
  • 250g McCain Country Crop 
  • 1 piece fresh ginger, peeled and cut into thin slices 1 tbs garlic paste
  • 3 tbs soy sauce
  • 3 tbs red wine vinegar
  • 2 tbs light brown sugar
  • red chili pepper, thinly slice
  • onion, chopped


  1. Place cornstarch in a large bowl. Add the chicken pieces and toss to coat. Tapping off the excess cornstarch, transfer the chicken to a clean plate.
  2. Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.
  3. Heat the remaining 1 tablespoon of oil in the pan over medium heat.
  4. Add McCain Country Crop, ginger, garlic and cook for 2 to 3 minutes.
  5. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the McCain Country Crop is tender, and the liquid begins to thicken.
  6. Return the chicken to the pan, along with the chili, and cook, tossing, until heated through, about 1 minute. 

Tip: Serve over the rice and sprinkle with the peanuts.


Serves: 4

Preparation: 15-20 min

Cooking: 20 min


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


  • 4 salmon fillets
  • salt and pepper
  • olive oil
  • 4 slivers Parma ham
  • To serve
  • 1 lemon, cut into wedges
  • microgreens


Mint pea puree 

  1. Heat oil in a pan, add garlic and onion. Sauté until onions are translucent.
  2. Add McCain Peas, mint and a cup of water. Allow to simmer for about 5 minutes.
  3. Transfer Peas into a blender and add plain yogurt, blend until smooth then seasoned with salt & pepper 


  1. Season salmon with salt & pepper 
  2. Heat olive oil in a pan, place salmon skin side down and cook for 3 minutes, turn salmon and cook for a further 5 minutes.
  3. Remove salmon and set aside.
  4. In the same pan, fry parma ham until crispy.
  5. Serve salmon on a bed of mint pea puree, topped with crispy parma ham and a squeeze of lemon.

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