Family favourites made easy!

Delicious, easy and quick recipes below!
Delicious, easy and quick recipes below!

McCain brings you simple solutions for salads and sides so you can make fresh, nutritious family meals all season long. Best of all? You can cook directly from frozen – and it’s ready in 10 minutes!

Creating family favourites as never been easier or more convenient! McCain locally grown veggies have been a staple in South African kitchens for more than 20 years), and they’ve just released three new fantastic additions for your freezer.

No more red-stained fingertips with McCain Diced Beetroot! Only the best quality beetroot is harvested at their peak and frozen at their freshest to preserve quality, nutrition and taste. And peeling and chopping is also a thing of the past with McCain Diced Potato – its ready to cook: from freezer to table in the quickest, most convenient way.

McCain Rosemary & Garlic Sweet Potato Fries are a crispy and delicious alternative to potato fries – they’re gluten free and ready in minutes. Pure delight on your plate. For best results, cook directly from frozen.

We get you started with three deliciously fresh, easy recipes…

Colourful beetroot salad with carrot, quinoa and spinach 

What you'll need:

  • 1 cup McCain Diced Beetroot, cooked according to package instructions (or roasted in the oven)
  • 1 cup McCain Diced Carrots, cooked according to package instructions (or roasted in the oven)
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • 2 cups fresh mixed greens and herbs, such as watercress, rocket and herbs

For the dressing:

  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp mustard
  • 2 tbsp olive oil 
  • Salt and pepper for garnishing, to taste. 

  1. Place all the salad ingredients in a large bowl. 
  2. Mix the dressing ingredients together. Drizzle over the salad and toss to coat. 
  3. Season with salt and pepper and garnish with extra herbs.

Diced breakfast potatoes with mixed peppers, eggs and basil

What you'll need:

  • 1 small red onion, diced
  • Olive oil
  • Pinch chilli flakes
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1 clove garlic, finely chopped
  • ¼ red pepper, diced
  • ¼ green pepper, diced
  • 1 cup McCain Diced Potatoes, cooked according to package instructions
  • 2 XL eggs
  • Fresh basil, for garnishing

  1. Sauté red onion in 1 tbsp olive oil over medium heat for 3 minutes. 
  2. Add garlic, peppers and potatoes and sauté for another 3 minutes.
  3. Add the spices and sauté for another minute. Set aside.
  4. In a separate pan, add a drizzle of oil and gently fry the two eggs until white is just cooked and egg yolk is still soft.
  5. To serve, divide the potato mix between two small plates. Place an egg on top. Garnish with fresh basil and an extra drizzle of olive oil. Sprinkle over some chilli flakes if you like.

Rosemary sweet potatoes, chicken sosaties and salad

What you'll need:

  • About 1/2 packet McCain Rosemary & Garlic Sweet Potato Fries, cooked according to package instructions
  • 4 sosatie sticks, pre-soaked in water overnight 
  • 2-3 chicken breasts, cut into chunks
  • 1 cup McCain Butternut Chunks, defrosted in the microwave
  • 2 handfuls watercress
  • 100g sugar-snap peas, sliced diagonally in half
  • 100g heirloom (or red baby) tomatoes, quartered 

For the lemony herby dressing (can also be used as a marinade) 

  •  2 tbsp olive oil, plus extra 2 tbsp
  • Juice and zest of 1 lemon 
  • Handful basil
  • Handful flat-leaf parsley
  • 1 small clove garlic
  • 1 pinch chilli flakes 
  • Salt and pepper, to taste 

  1. If you’re going to cook the sosaties in an oven or over the braai, preheat the oven or get your fire going. You could also use a griddle pan on the stove. (If using the oven, make sure you’ve used a separate tray for the sweet potatoes.)
  2. Prepare dressing by blending the ingredients together in a food processor or blender until just combined. 
  3. Thread the chicken and butternut, alternating them, onto the sosatie sticks. 
  4. Baste the sosaties with two-thirds of the dressing (reserving one-third for dressing later). 
  5. Cook the sosaties via your chosen method until cooked through and golden on the outsides, around 20-25 minutes. 
  6. Toss the watercress, sugar-snap peas and baby tomatoes together in a bowl. 
  7. Add the extra 2 tbsp olive oil to the remaining herby lemony dressing. 
  8. Plate up the chips, sosaties and fresh salad onto a wooden board. Drizzle remaining dressing all over and serve. 


McCain makes family favourites so easy to make – saving you prep time and thereby giving you more time with your family around the dinner table.

Available in the freezer aisle of major retailers nationwide. Visit for more recipe inspiration, or follow @McCainSA on Facebook and Twitter and @mccain_sa on Instagram.

All recipes by Amy Hopkins

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