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We select the finest veggies and harvest them when they are at their most young and tender.

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

Warm Asparagus & Corn Salad

1 kg McCain Young & Tender Sweet Corn 500 g green asparagus spears, trimmed and chopped coarsely (or 2 cans green asparagus) 1 2 large red peppers, diced finely 125 ml bought or home-made Italian salad dressing (the vinaigrette type) 1 bunch spring onions, chopped Coarse salt and milled black pepper

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!

Spicy Pumpkin & Feta Tart

500 g McCain Young & Tender Pumpkin Chunks, cooked, drained and cooled 1 x 400 g puff pastry, defrosted A little cake flour 250 g feta cheese, cubed 6 whole spring onions, sliced 60 ml melted butter 10 ml curry powder 45 ml fruity chutney 10 ml lemon juice 10 ml dried tarragon 1 small egg, beaten A little milk

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.

Spicy Bacon, Butternut & Sweet Potato Terrine

500 g McCain Young & Tender Butternut & Sweet Potato, cooked and drained 250 g bacon bits, cooked and drained on paper towels 250 ml soft brown bread crumbs (use your processor to make the crumbs) 250 ml thick, prepared white sauce, cooled and seasoned to taste 3 eggs, beaten 2 cloves garlic, crushed 30 ml curry powder 45 ml sweet chilli sauce (optional) 65 ml chopped parsley or spring onion tops Coriander leaves and lemon zest as garnish

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.

Minestrone with Tortellini

500 g McCain Young & Tender Country Crop 250 g McCain Young & Tender Pumpkin Chunks 4 small onions, quartered 4 baby marrow, sliced 250 g button mushrooms, halved or quartered 1 x 250 g packet Tortellini 1,8 liters prepared chicken or vegetable stock 800 ml tomato juice Seasoning: garlic, herbs, sugar, salt, pepper Parmesan cheese, grated

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.

Mediterranean Potjie (Casoulet)

500 g McCain Young & Tender Country Crop 800 g lamb knuckles or stewing meat 400 g smoked pork neck steaks (or Ksseler rib or 2 smoked turkey drumsticks), skin, fat and bone removed and the flesh cubed Beef stock powder Dry mustard powder 410 g can Italian style tomatoes 2 bay leaves Boiling water to cover 500 g pickling onions 250 g button mushrooms 500 g Potato Slices 1 packet brown onion soup powder 45 ml each chopped parsley and crushed garlic (or to taste)

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.

Cheesy Pasta with Ham, Brocolli & Peppers

500 g (1/2 pack) McCain Young & Tender Broccoli Florets 45 ml olive oil 1 large onion, chopped coarsely 1 large red pepper, halved and sliced 1 yellow pepper, halved and sliced 4 thick slices ham, fat removed and sliced into thin strips 500 g cooked bow tie, screw or elbow macaroni or pasta Milled coarse salt and black pepper 150 ml cream 150 ml low-fat cheddar cheese spread 65 ml basil, chopped (or 30 ml dried basil) Grated Parmesan or mature cheddar cheese for sprinkling

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.

Sweet Pepper, Pumpkin & Cashew Nut Chicken Casserole

1 kg McCain Young & Tender Pumpkin Chunks 1,2 kg skinless chicken thighs 400 g leeks, thickly sliced 2 large red peppers, thickly sliced Chicken stock powder Generous pinch ground cloves 10 ml ground cinnamon 125 ml brown sugar 5 - 10 ml cayenne pepper 2 - 6 garlic cloves, thinly slivered 100 g plain or peri-peri cashew nuts 1,2 litres prepared chicken stock 125 ml corn flour 125 ml parsley or coriander leaves, coarsely chopped

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.

Mild Vegetarian Curry

250 g McCain Young & Tender Baby Carrots 250 g McCain Young & Tender Sliced Green Beans 250 g McCain Young & Tender Cauliflower Florets 250 c McCain Young & Tender Pumpkin Chunks 3 leeks, sliced 10 ml chilli powder or 1 green chilli, finely chopped 15 ml ground coriander 2 x 410 g cans tomato & onion mix 25 ml mild curry powder 1 x 115 g tomato paste 2 green peppers, cubed 125 ml brown sugar 500 g potato slices Herbal salt & black pepper to taste 250 ml seedless raisins Grated Parmesan or mature cheddar cheese for sprinkling

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.

Country Stew with Lima Beans & Herb Dumplings

1 kg McCain Young & Tender Country Crop 12 small pickling onions 125 ml parsley, basil or chives, finely chopped 250g button mushrooms, sliced 50 ml olive oil 250g baby marrows, sliced 60 ml corn flour (or a packet of mushroom or white 1 x 425 g lima beans in brine onion soup powder) 1,2 litres vegetable or chicken stock Juice of 2 - 3 lemons 500 ml bran-rich self-raising flour Seasoning to taste: ground nutmeg, garlic and milled 15 ml garlic & herb seasoning salt black pepper 250 g button mushrooms 4 large baby marrows, thickly sliced Extra chopped herbs as garnish

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.

Sweet Malay Curry

500 g McCain Young & Tender Mixed Vegetables 2 bay leaves 4 whole cloves 4 whole pimento (all spice) 6 large garlic cloves 3 pieces cassia, broken smaller 50 ml canola or olive oil 2 large onions, sliced in rings 30 ml good Malay curry powder 1 kg lean lamb stewing meat 15 ml masala 15 ml turmeric 45 ml lemon juice 750 ml heated prepared lamb or beef stock 125 ml apricot or peach jam 400 g baby potatoes, scrubbed and sliced 65 ml coriander leaves, chopped coarsely

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

Cheesy Green Bean & Horseradish Sauce

250 g (1/4 pack) McCain Young & Tender Sliced Green Beans, cooked and drained 45 ml onion, coarsely chopped 65 - 125 ml creamed horseradish sauce 65 ml plain, fat-free yogurt or low-oil mayonnaise 125 ml plain cream cheese, natural flavor

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.

Carrot, Thyme and Chilli-Feta Sauce

250 g (1/4 pack) McCain Young & Tender Baby carrots 400 ml prepared vegetable or chicken stock 1 packet roast garlic & onion instant sauce 10 ml dried thyme (or 20 ml fresh) 125 g feta cheese with chilies 2 whole spring onions, very finely sliced

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

Spicy Thai Pumpkin Sauce

250 g (1/4 pack) McCain Young & Tender Pumpkin Chunks 250 ml prepared vegetable or chicken stock 15 ml chilli sauce 5 ml grated ginger root 250 ml coconut milk 1 2 cloves garlic Small bunch coriander leaves

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.

Mexican Corn Relish

500 g (1/2 pack) McCain Young & Tender Sweet Corn 1 large red pepper, finely diced 1 2 green chillies, finely chopped 1 small onion, finely chopped A small bunch of coriander leaves, coarsely chopped 125 ml prepared salad vinaigrette

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.

Carrots with Orange & Prunes

1 kg McCain Young & Tender Baby carrots 125 ml orange juice 125 ml (or more, if you like) orange marmalade 1 stock cube, vegetable or chicken 250 g pitted prunes, diced 20 ml butter

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.

Savoury Cheese Cake

500 g McCain Young & Tender Mixed Vegetables, cooked and drained 1 large onion, chopped 250 g white mushrooms, sliced Seasoning: garlic & herb seasoning salt and milled black pepper 250 ml prepared white sauce, seasoned with salt and pepper 250 ml cream cheese 65 ml French mustard (Dijon) 3 eggs, beaten 10 ml crushed garlic 20 ml dried dill tops 250 ml mature cheddar cheese, grated 1 x 26 cm prepared whole-wheat piecrust

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.

Pumpkin & Potato Mash with Thyme

500 g (1/2 pack) McCain Pumpkin Chunks 750 g potato Slices 250 ml prepared vegetable or chicken stock 10 ml dried thyme 3 whole spring onions, cut into fine julienne strips and left in iced water to curl

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.

Trio of Vegetables with Lemon Glaze

300 g (1/3 pack) McCain Young & Tender Baby carrots 250 g (1/4 pack) McCain Young & Tender Brussel Sprouts 30 ml olive oil 30 ml flour 250 ml hot prepared vegetable or chicken stock Grated rind and juice of a lemon 250 g white button mushrooms 30 ml parsley or any chopped fresh herb of your choice (10 ml dried will do) Milled black pepper

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.

Big Vegetable Bake

300 g McCain Young & Tender Baby Carrots 300 g McCain Young & Tender Sweet Potato Slices 300 g McCain Homefries Potato Wedges 400 g whole brown mushrooms 2 large onions, cut into wedges 1 large red pepper and green pepper, sliced into thick batons 2 8 garlic cloves (optional) Olive oil to taste Vegetable, chicken or beef stock powder to taste (msg-free) Dried or fresh thyme to taste

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.

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