Summer is here and we’re sure you’re ready to switch things up with light meals and quick dishes with that “wow” effect. You don’t have to be an expert chef, simply use quality ingredients and experiment with these flavours.
Gather your loved ones and share a special treat for the taste buds with McCain. A family meal is the perfect excuse to spend quality time together – and what better than an assortment of moreish dishes?
McCain has been inspiring family meals for 20 years, offering premium quality and a selection of nutritious frozen vegetables and potatoes. Frozen at its freshest, the versatile products retain all vitamins and minerals, allowing you to create wholesome meals that cook in a flash. They are also preservative-free, so there’s no compromise when you use McCain.
Try some succulent chops and enjoy delicious salmon and veg packed with nutrients.
Here’s to good food with even better company.
Honey & mint lamb chops served with potato wedges
Preparation: 15 Min | Marinating: 30 Min | Cooking: 45 Min | Serves 4-6
1tsp grated ginger
1 garlic clove, crushed
1tbsp freshly chopped mint
1tsp lemon pepper seasoning
2tbsp soya sauce
8 lamb chops
500g McCain Original Potato Wedges
2tbsp olive oil
½tsp cayenne pepper
- Melt the butter in a pan over medium-low heat, then sauté the ginger and garlic for 2 minutes.
- Remove from the heat and add the mint, lemon pepper seasoning, honey and soya sauce and mix well together.
- Pour over the lamb chops and allow to marinate for 20-30 minutes before braaiing over medium-hot coals for 3 minutes on each side, or until done to your liking.
- Heat the oven to 180°C. Spread the McCain Original Potato Wedges on a large non-stick baking tray and toss with the olive oil, salt and cayenne pepper. Lie the wedges flat in a single layer – use two trays to avoid overcrowding.
- Roast for 30-40 minutes, turning occasionally. When cooked, the wedges should be golden brown and crisp with a light fluffy centre.
- Scatter flaked sea salt over and serve the wedges with lamb chops and mint sauce.
Honey-glazed salmon with roasted Brussels Sprouts
Preparation: 15 Min | Cooking: 15-20 Min | Serves 4
500g McCain Brussels Sprouts, halved
200g x 4 salmon fillets
3tsp olive oil
garlic cloves, minced
2tsp cayenne powder
1tbsp balsamic vinegar
1tsp mixed seeds and nuts (optional)
- In a medium size sauce pan add hot water, McCain Brussels Sprouts and bring to a boil.
- Reduce heat; cover and simmer for 3 minutes or until soft but still firm.
- Meanwhile, heat 2 tablespoons oil in a large pan, cook salmon over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- Remove and keep warm.
- Sauté garlic in the remaining 1 tablespoon of oil for half a minute; add honey, chili powder, vinegar, salt and pepper.
- Cook and stir until well blended. Set aside 2 tablespoons of glaze. Drain Brussels Sprouts and add to the pan with mixed seeds & nuts.
- Cook and stir for 1-2 minutes or until tender. Serve with salmon; drizzle with reserved glaze.
Tip: Be careful not overcook ingredients as both salmon and Brussels Sprouts are quite delicate