Saturday, July 13, 2024
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McCain Festive Menu

The festive season is here which means it’s the perfect excuse to try out some new traditionally South African meals for a family lunch or dinner. McCain has generously shared one of their best festive menus (including sides) to help you plan your feast and celebrate this wonderful time of year.

STARTER: Peri-Peri Prawns with Tempura Veggies

Serves: 6
Preparation: 20 min
Cooking: 30 min

Ingredients: Tempura Veggies

  • 250ml (1c) chickpea flour
  • 5ml (1t) ground cumin
  • 15ml (1T) mustard powder
  • 10ml (2t) salt
  • 125-160ml (½-²⁄₃c) soda water
  • 1 egg white
  • 1 kg McCain cauliflower or broccoli florets, or a mixture of the two, steamed
  • Oil for deep-frying

Ingredients: Prawns

  • 60ml (1/4c) butter
  • 500g prawns
  • 10ml (2t) chilli powder
  • Salt to taste


  1. Tempura batter: Combine the flour, cumin, mustard powder and salt. Add the water a spoonful at a time and mix to a smooth batter.
  2. Beat the egg white until stiff and fold into the mixture.
  3. Heat the oil in a pan. Dip a few vegetable pieces at a time in the batter, allow the excess to run off and fry in the oil until brown on one side. Turn and fry until brown all over. Repeat with the remaining vegetables. Drain on kitchen paper.
  4. Prawns: Heat the butter in a large pan, dust the prawns with chilli powder and season with salt and pepper and fry until cooked, about 10-12 minutes.
  5. Serve the tempura veggies with the peri-peri prawns.

Mc Cain - Roasted Leg of Lamb with Carrots and PotatoesMAIN: Roasted Leg of Lamb with Carrots and Potatoes

Serves: 6-8
Preparation: 10 min
Roasting: about 4 hours


  • 2,8 kg leg of lamb with bone
  • salt and freshly ground black pepper
  • 60 ml (¼ c) prepared mustard
  • 5 cloves garlic, cracked
  • 3 sprigs of rosemary
  • olive oil
  • 500g McCain baby carrots
  • 1kg McCain roasted potatoes
  • 30ml (2T) cornflour


  1. Preheat the oven to 160 °C. Using a sharp knife, make a few slits in the top of the meat.
  2. Put the meat in a roasting pan. Season with salt and pepper and spread mustard over the whole leg. Press the garlic cloves into the slits. Chop the rosemary finely and sprinkle over the meat.
  3. Baste the leg with olive oil and transfer to the oven.
  4. Baste the meat from time to time with the pan juices that form while it’s cooking.
  5. Put the carrots and potatoes in the oven with the leg an hour before cooking time ends and baste with the pan juices. Cook until crisp.
  6. Remove the meat from the oven, place meat with potatoes and carrots on a serving platter. Reserve the pan juices. Place the pan juice in a small pot, add some boiling water if needed, whisk in the cornflour and bring to a simmer until it thickens. Pour through a sieve and serve with the leg of lamb. Carve the meat and serve with the carrots and potatoes and gravy.

SIDES: Mediterranean Roasted Vegetables

Serves: 6
Preparation: 15 min
Cooking: 20-30 min


  • 300g cherry tomatoes
  • 2kg McCain Classic Mediterranean roast vegetables
  • 2 of each yellow and orange peppers, cored and cut into chunks
  • 180ml (¾c) olive oil
  • 2-3 cloves garlic, crushed
  • Salt and freshly ground black pepper

Ingredients: Dressing

  • 250ml (1c) double cream plain yoghurt
  • 180ml (¾c) milk
  • 20ml (2T) apple cider vinegar
  • 1 clove garlic, crushed
  • Zest of 1 lemon
  • Handful fresh parsley, chopped
  • 80ml (1/3c) parmesan cheese, finely grated
  • Salt and freshly ground black pepper

Ingredients: Dukkah

  • 15ml (1T) coriander seeds
  • 10ml (2t) cumin seeds
  • 10ml (2t) ground cumin
  • 180 60ml (3/4c) peanuts
  • 30ml (2T) sesame seeds (black and white)
  • 45ml (3 T) yellow sugar
  • Sea salt flakes


  1. Preheat the oven to 200°C and line a baking sheet with baking paper.
  2. Place all the vegetables on the prepared baking sheet. Mix the olive oil and garlic, drizzle over the vegetables and toss lightly. Spread into an even layer and season with salt and pepper and bake for 20 minutes or until lightly roasted. Leave to cool.
  3. Dressing: Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake together until smooth.
  4. Dukkah: Dry-fry the cumin and coriander seeds and crush in a mortar and pestle until coarsely ground. Add the rest of the ingredients and crush a bit more.
  5. TO SERVE Place the vegetables on a serving platter and pour over the dressing just before serving. Sprinkle with dukkah and serve.

Tip: The dressing can be kept in the fridge for up to 5 days.

SIDES: Savoury Rice and Creamy Spinach

Servers: 6
Preparation: 10 min
Cooking: 12 min


  • 30ml (2 T) butter
  • 10ml (2t) olive oil
  • 2 red, green and yellow pepper, diced
  • 2 cloves garlic, finely chopped
  • 2x 500g McCain Savoury rice
  • 500g McCain creamed spinach


  1. Heat the butter and olive oil in a pan and stir-fry the peppers and garlic until the peppers are soft. Add the rice and toss through until heated.
  2. Cook the creamed spinach according to the directions on the packaging.

For more information visit and follow McCain South Africa on  Facebook, Twitter and Instagram.


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