When families gather around tables this festive season, memories will be created over endearing hugs, belly-deep laughters and silly banter! However, the real star of these catch-up sessions is always the decadent spread of food. These yummy two recipes will create unforgettable food memories with those closest to you! 

HONEY & MINT LAMB CHOPS SERVED WITH POTATO WEDGES

Preparation: 15 Min

Marinating: 30 Min

Cooking: 45 Min

Serves 4-6

Ingredients

  • 2tbsp butter
  • 1tsp grated ginger
  • 1 garlic clove, crushed
  • 1tbsp freshly chopped mint
  • 1tsp lemon pepper seasoning
  • 2tbsp honey
  • 2tbsp soya sauce
  • 8 lamb chops
  • 500g McCain Original Potato Wedges
  • 2tbsp olive oil
  • 1tsp salt
  • ½tsp cayenne pepper

Method

  1. Melt the butter in a pan over medium/low heat then sauté ginger and garlic for 2 minutes.
  2. Take off the heat and add mint, lemon pepper seasoning, soya sauce and mix well together.
  3. Pour over the lamb chops and allow to marinate for 20 – 30 minutes before braaiing over medium to hot coals for 3 minutes on each side or until done to your liking.
  4. Heat oven to 180°C.
  5. Spread the McCain Original Potato Wedges on a large non-stick baking tray and toss with olive oil, salt & cayenne pepper. 
  6. Lie them flat in a single layer – use two trays rather than to overcrowd one.
  7. Roast for 30 - 40 mins, turning now and then.
  8. When cooked they should be golden brown and crisp with a light fluffy center.
  9. Scatter flaked sea salt over and serve the wedges with lamb chops and mint sauce.

CHICKEN BREASTS IN CREAMY SPINACH AND MUSHROOM SAUCE  

Serves: 4

Preparation: 10Min

Cooking: 15-20Min

Ingredients:

4 chicken breast fillets

salt and pepper

1 onion, chopped

250g portabellini mushrooms, sliced

chicken stock

500g McCain Creamed Spinach

125ml (½c) Parmesan cheese, grated

Method:

  1. Season chicken with salt and pepper.
  2. Heat oil in a pan, add chicken and cook for about 6 minutes on each side (making sure they are golden). Set aside.
  3. In the same pan add onion and mushrooms, cook for about 3 minutes until mushrooms are soft.
  4. Add chicken stock and McCain Creamed Spinach.
  5. Allow to simmer for about 5 minutes then add chicken breasts back into the pan.
  6. Add parmesan cheese, close the lid then allow to cook further until chicken is cooked through.

Serve with a fresh green salad packed with all your favourite vegetables to add to your meal – and incorporate more colour and nutrients to the dish.