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Ingredients

• 320g goats’ cheese, sliced into four rounds
• 50g plain flour
• 2 large free-range eggs, beaten
• 4tbsp runny orange blossom honey
• Extra virgin olive oil, for frying
• Sea salt

Method

  1. Pour enough olive oil into a frying pan so that it comes 1cm up the sides of the pan. Heat the pan until the oil starts to shimmer.
  2. Pat the cheese rounds in flour on both sides so that they are well covered, then dunk them in the egg mixture. Pop them into the frying pan two at a time and fry over a high heat for 1 minute – turning over the cheese halfway through – until a golden-brown crust forms. If the cheese is completely covered by the oil, the rounds will only need to cook for 30 seconds. Place the cheese on kitchen paper.
  3. Arrange the cheese rounds on a flat plate and drizzle over the honey in a zig-zag pattern.
  • 30-40 mins
  • 4
  • Lunch, Main
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Ingredients

Chicken Marinade
• 800g Country Range Chicken Breast Fillets
• 2tsp Country Range Ground Cumin
• 2tsp Country Range Ground Curry Powder
• 1tsp Country Range Ground Smoked Paprika
• 1tsp Country Range Ground Turmeric
• 1tsp Country Range Ground Red Chilli Powder
• 1tsp Country Range Ground Coriander
• 1 large onion, diced
• 2tsp sugar
• 1tsp salt

Satay Sauce
• 400g Country Range Coconut Milk
• 2 onions, diced
• 3 minced garlic cloves
• 250ml chicken stock
• 1/2 chopped fresh chilli
• 2tsp ketchup
• 2tsp soy sauce
• 3tbsp peanut butter (good quality)
• Juice & zest of 1 lime

Method

  1. Get all ingredients together before you start cooking. Combine the satay marinade ingredients in a small bowl (excluding the chicken & onions).
  2. From the bowl, add 3 tablespoons of the satay marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.
  3. Roughly chop the onions. Zest and then juice the lime.
  4. In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.
  5. Turn down the heat a little then add 1 tbsp of oil, followed by chilli, onion and garlic. Sauté until the onion is translucent which will be around 2/3 minutes.
  6. Then add the remaining satay marinade and cook for 1 minute
  7. It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.
  8. Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.
  9. Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it’s not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.
  10. To serve: fluffy basmati rice, cabbage slaw, pink pickled onions, extra peanuts, fresh chillies, chopped coriander and a wedge of lime.
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Ingredients

60g chips
3 scoops vanilla ice cream
2g salt
20g whipped cream
40g salted caramel
10g chocolate coated popping candy

Method

  1. Fry THE DUKES according to the instructions, drain and season with salt. To assemble, place a scoop of ice cream into a serving cup.
  2. Drizzle over some salted caramel sauce, place a few DUKES on top and sprinkle with popping candy. Repeat three times then top with whipped cream and more popping candy
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Ingredients

20g Chips
2g spice mix
20g cheddar
15g jerk sauce
15g pineapple mayo
2g spring onion
2g coriander
Spice mix:
30g salt
20g all spice ground
5g dried thyme
Pineapple Mayo:
200g pineapple juice
250g mayo

Method

  1. Make the pineapple mayonnaise by reducing the pineapple juice by half and blending into the mayonnaise.
  2. Set aside until required. Make the spice mix by blending all the ingredients together. Set aside until required.
  3. ry THE DUKES according to instructions. To assemble, toss THE DUKES in the spice mix until well coated and place into a serving dish.
  4. Top with the Cheddar and place into a hot oven for three minutes until the cheese has begun to melt. Drizzle with the jerk sauce and pineapple mayonnaise, and finish with a sprinkle of spring onions and fresh coriander before serving.
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Ingredients

120g chips
1 8” Yorkshire pudding wrap
2 slices of roast beef
30g of gravy
40g cauliflower cheese
30g stuffing

Method

  1. Warm the Yorkshire pudding in the oven for 30 seconds or until it’s pliable. Fry THE DUKES according to the instructions.
  2. To assemble, place the wrap on a plate. Top with the slices of beef, gravy and cauliflower cheese. Add the stuffing to one half of the pudding and THE DUKES to the other half.
  3. Roll the pudding to wrap like a burrito and serve.
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Ingredients

120g Chips
75g Chicken strips (3 pieces)
75g Katsu sauce
10g Pickled ginger
2g black sesame seeds
2g spring onion
2g coriander
2g salt

Method

  1. Fry THE DUKES according to the instructions, drain, season with salt and place on a serving plate. While THE DUKES are cooking, stir fry the chicken strips in a hot pan with a little oil. Once cooked, add the katsu sauce until each piece is coated well. Cut each strip in half and place on top of THE DUKES. Sprinkle with sesame seeds, spring onion and picked coriander and serve with the pickled ginger on the side
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Ingredients

120g Chips
3g spice mix
40g hummus
2g sumac
50g tomato
20g tahini
3g coriander

For the Spice Blend:
10g ground cumin
10g ground coriander
5g cinnamon
10g salt

Method

  1. ombine the spices to make the spice blend and set aside until needed, saving the remainder for another time. Fry THE DUKES according to the instructions. To serve, ‘smear’ the hummus onto a serving plate, add the tomatoes and the fresh coriander. Toss THE DUKES in the spice blend to coat well, add to the plate and finish with a drizzle of tahini and a sprinkle of sumac
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Ingredients

120g Chips
200g cottage pie filling
20g smoked cheddar

Method

  1. Place the cottage pie filling into an ovenproof serving dish. Fry THE DUKES according to instructions, drain and place on top of the pie filling. Top with the Cheddar and bake in the oven for 10 minutes until the cheese has melted
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Ingredients

1 180g fillet of sea bream
30g black olives
5 cherry tomatoes
30g parsley
40g drained cannellini beans
20g butter
200ml fish stock
200ml olive oil
2g coriander cress
5g mint
2g salt
1g pepper

Method

  1. First, make the black olive crumb by dehydrating the olives in an oven at 90°C overnight. Once they are ready, keep them in an airtight container.
  2. Place the cherry tomatoes on a tray in a 190°C oven for 8 minutes with a nice sprinkle of salt. Keep an eye on them, you want to make sure you take them out before they burst.
  3. Next for the herb oil, blend 200ml oil with parsley, mint and season then pass through a chinois. Keep the mix in a bottle in the fridge until it is ready to use.
  4. Place a hot frying pan on heat and add butter. Put the fillet of sea bream skin down and cook until crisp and golden. Turn the fillet over and add the remaining butter. Baste in brown butter then take fish out pan to rest and finish cooking through.
  5. Add the cannellini beans to the pan along with the fish stock and reduce down. Emulsify with left over butter.
  6. Add your tomatoes crushing some of them and just stirring the rest through. Add some parsley and tip the stew into a bowl to serve. Add the bream to the top, sprinkle with the olive crumb and a nice douse of herb oil. Finish with coriander cress and serve.
  • 20 mins
  • serves 8
  • Dessert
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Ingredients

Pastry Case
• 25g Country Range Oat Flakes
• 25g Country Range Coconut (Dried)
• 75g Country Range Cheesecake Crumb Base
• 2 tbsp coconut sugar
• 25g coconut oil

Filling
• 2 x 400ml Country Range Coconut Milk (Solid)
• 2 x 400ml Country Range Coconut Milk (liquid)
• 1 tbsp Country Range Cornflour
• 2 tbsp Country Range Maple & Agave syrup
• 4 whole passion fruits
• 3 bananas

Method

  1. To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
  2. Press the mix into a fluted tart mold.
  3. Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
  4. Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge
  5. Once cold whisk the mix until it has the consistency of a soft gel
  6. In a separate bowl whisk the coconut solid until it looks like whipped cream.
  7. Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
  8. Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.
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Ingredients

McCain Sweet Potato Fries

Salted Caramel Sauce

Icing Sugar

Ingredients for Salted Caramel Sauce

75g best-quality unsalted butter

50g soft light brown sugar

50g caster sugar

50 golden syrup

125ml double cream

1 teaspoon high quality salt flakes

Method

  1. For the Salted Caramel Sauce. Melt the butter, sugars and syrup in a small heavy based pan and let them simmer for 3 minutes, swirling every now and again. Add the cream and half a teaspoon of salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste (go cautiously so that you don’t burn your tongue) to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
  2. For the Sweet Potato Fries. For best results cook from frozen. Ensure the fryer temperature is set to 175C, carefully fill the basket to the halfway point and deep fry for 3 minutes 45 seconds, shaking the basket halfway through the cooking process. Drain the oil from the basket for 10 seconds, decant into serving bowls and top as guided.
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Ingredients

24 McCain Wedges

12 slices smoked streaky bacon, halved

175 mL barbecue sauce

2 spring onions, finely chopped

Method

  1. Preheat oven to 425˚F (220˚C). Line baking sheet with foil; place lightly greased rack onto baking sheet.
  2. Wrap McCain Wedges with bacon slices. Arrange in single layer on rack.
  3. Bake for 15 minutes or until bacon is lightly golden. Using 60 mL of the barbecue sauce, brush potato wedges lightly; return to oven.
  4. Bake for 10 to 12 minutes or until bacon is crispy and barbecue sauce caramelizes.
  5. Garnish with spring onions; serve with remaining barbecue sauce for dipping.
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Ingredients

1 bag 650g McCain Wedges

100g grated Asiago cheese

50g cup mayonnaise

50g cup sour cream or 1/2 cup plain yogurt

30g tsp salt

2 garlic cloves

168g marinated artichoke hearts

1/2 tsp lemon juice

Method

  1. Prepare McCain Wedges according to package directions.
  2. Mash up the artichoke hearts in a bowl along with the minced garlic.
  3. Add the Asiago cheese, mayonnaise, sour cream (or yogurt), salt, garlic cloves and lemon juice.
  4. Mix it all together and refrigerate until using.
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Ingredients

650g McCain Southern Fried Wedges

113g Buffalo style hot wing sauce or taste to preference.

227g prepared Blue Cheese dressing (enough for fries and veg stick)

4 celery sticks cut into sticks

5 carrots peeled, cut into sticks

Method

  1. Prepare McCain Southern Fried Wedges according to package directions.
  2. In a large bowl toss fries with Buffalo style hot wing sauce.
  3. Place Blue Cheese dip into bowl in center of serving platter. Arrange Spicy Buffalo Wedges around ¾ of serving platter. Place carrot and celery sticks in remaining platter space.
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Ingredients

1 540g Package McCain Spicy Lattice Cut Fries®

100g grated cheddar cheese

Half a red onion

75g cup diced tomatoes

1 small jalapeño, seeded and sliced

50g salsa

50g sour cream

50g  guacamole

Method

  1. Cook McCain Spicy Lattice Cut Fries® according to package instructions.
  2. When fries are done, top with grated cheddar and return to the oven until melted and bubbling. About 3-5 minutes.
  3. Top with onion, tomato, jalapeño, and cilantro. Serve with salsa, sour cream and guacamole
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Ingredients

400g SureCrisp Medium Skin On Chips

1 tsp dried oregano

2 tsp olive oil

¼ finely chopped cucumber

10 pitted and halved black olives

6 finely chopped cherry tomatoes

1 tbsp finely chopped parsley

3 tbsp Greek yogurt

40g crumbled feta

Method

  1. Toss the chips with the dried oregano and olive oil, then cook following pack instructions.
  2. While the fries are cooking, mix the cucumber with the black olives, cherry tomatoes and parsley. Mix the Greek yogurt with half of the crumbled feta in a separate bowl. Tip the fries into a serving dish, top with the salad and yogurt mixture, then scatter over the remaining crumbled feta. Season and serve.
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Ingredients

1 bag (650g) of McCain Southern Fried Wedges

75g of your favourite Ranch dressing

50g cup ketchup

30g  cup of your favourite hot sauce (or adjust based on preference)

Method

  1. Prepare McCain Southern Fried Wedges according to package directions.
  2. Mix ketchup and hot sauce for Diablo dip.
  3. Place dips in cups on center of serving platter. Arrange cooked potato wedges around dip cups on serving platter.
  4. Just add friends!™
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Ingredients

  • 450g SureCrisp Thin Skin On fries
  • 30g cup Hoisin sauce
  • 3 teaspoons Sriracha Sauce
  • 30g cup Garlic Mayo
  • 30g cup chopped salted, roasted peanuts (see notes)
  • 3 tablespoons cilantro, roughly choppedGarlic mayo:
    • 30g cup mayonnaise
    • 1 teaspoon milk
    • 1 teaspoon garlic powder

Method

  1. Bake the fries according to package directions. While the fries are cooking, chop the cilantro and prepare the garlic mayo.
  2. To make the garlic mayo, place the mayo, milk, and garlic powder in a bowl and stir to combine. Pour the garlic mayo into one of these to make it easier to drizzle.
  3. When the fries are done, season with a pinch of salt if desired. Pile them on a long oval or rectangular plate. Drizzle with hoisin, sriracha, and garlic mayo. Start with 2 teaspoons of sriracha and adjust to preference. Top with crushed peanuts and chopped cilantro. Serve warm.