Ingredients
1 packet McCain's Red Skin Wedges
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp ground onion
- 1 tsp dried ground garlic
- 1 tsp sweet paprika
- 1 tsp turmeric
- 2 tsp Moroccan spice mix
- 1/2 tsp salt
- Spray canola oil
- 1/2 bunch of fresh coriander – roots removed
- 1 long red chilli
- 1/3 cup of pine nuts
- 200g plain Greek yoghurt
- 2 lemons to serve – cut into cheeks
Method
| 1. | Preheat oven to 230°C degrees (210°C fan-forced) and line two baking trays with non-stick baking paper. |
| 2. | Evenly divide McCain's Red Skin Wedges amongst the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown. |
| 3. | Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside. Heat a small pan over a medium heat and add pine nuts, cook and stir until golden. |
| 4. | Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks. |
Spice Roasted Potatoes. Sweet Potato Wedges Baked In Spices, Served With Toasted Pinenuts, Lemon Cheeks, Coriander And Greek Yoghurt Drizzle
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Preheat oven to 230°C degrees (210°C fan-forced) and line two baking trays with non-stick baking paper. |
| 2 | Evenly divide McCain's Red Skin Wedges amongst the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown. |
| 3 | Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside. Heat a small pan over a medium heat and add pine nuts, cook and stir until golden. |
| 4 | Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks. |
McCain Food Service
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