Spice Up Your Veg Life This Valentine's Day!

12 February 2009

As the saying goes, 'a way to a man's heart is through his stomach', so why not treat your Valentine to an inspired meal featuring NEW Sweet Potato with Rosemary and Garlic.

Perfect for turning a home-cooked meal into something a little bit special, the creamy texture and exotic sweet-spicy flavour of sweet potato makes it the perfect meal accompaniment guaranteed to tantalise your Valentine’s taste buds. McCain Sweet Potato with Rosemary and Garlic allows you to enjoy this great taste without all the fuss of preparation and with the assurance that only the best quality ingredients are being used so you can simply pop it in the oven leaving you time to cosy up with your Valentine!

Staying true to the McCain 'It's all good' promise, McCain Sweet Potato is simply prepared using only real, natural ingredients. It’s sweet potato, seasoned with a subtle blend of rosemary and garlic that cleverly enhances the unique flavour of sweet potato. Real, honest food.

The great flavour and delightful texture of sweet potato will transform any mealtime into a special time. So spoil your sweetie by serving up a juicy steak with new McCain Sweet Potato with Rosemary and Garlic for a tasty twist on a classic recipe he won't forget!

Pan-fried Steak with McCain Sweet Potato and Roasted Vegetable Couscous

Ingredients

  • 200g McCain Sweet Potato with Rosemary and Garlic
  • 1tsp sunflower oil
  • 2 lean sirloin steaks, around 200g each
  • Freshly ground black pepper

For the vegetable cous cous:

  • 1 small red onion, cut into 8 wedges
  • 1 yellow pepper, cut into 2.5cm pieces
  • 1 red pepper, cut into 2.5cm pieces
  • 1 small courgette, cut into 1cm thick pieces
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Freshly ground black pepper
  • 1 clove garlic, crushed
  • 125g cous cous
  • 125ml hot vegetable stock
  • STEP 1 Heat the oven to 240ºC, gas mark 9 or 475ºF.
  • STEP 2 Spread McCain Sweet Potato evenly in a single layer on a baking tray and cook on the top shelf of the oven for 20 minutes.
  • STEP 3 While the sweet potatoes are cooking, place vegetables in a roasting tin, drizzle over the olive oil and balsamic vinegar, sprinkle with the garlic and season with black pepper. Shake the tin to coat the vegetables and place in the oven for 10 minutes.
  • STEP 4 Place the cous cous in a bowl and add the vegetable stock. Cover and set aside for 5 minutes.
  • STEP 5 Brush a griddle or non-stick frying pan with the oil and heat. Season the steaks with black pepper and fry for 4 minutes on each side for medium (2 1⁄2 minutes each side for rare and 6 minutes each side for well done).
  • STEP 6 Fluff up the cous cous with a fork and add the roasted vegetables, together with any remaining juices and mix well. Serve with the steaks and McCain Sweet Potato.

PER SERVING: 634 kcal, 21g fat, 5.5g saturates, 18.7g sugar, 1.8g salt.

Other recipe suggestions from McCain which might tantalise your taste buds include Baked Salmon with Sweet Potato and Green Salad, Honey Chicken Pan Fried with Lemon served with Sweet Potato and Broccoli or for a more traditional option, simple Lamb Chops served with Sweet Potato & Green Beans. Find full details of these recipes at www.mccain.co.uk

McCain Sweet Potato with Rosemary and Garlic is available in major supermarkets nationwide R.R.P £1.99 for 400g.

[Ends]