National Chip Week: McCain dip recipes
McCain Signatures Gourmet Chips with Roquefort cheese fondue
Ingredients
- 200 grams Roquefort Cheese
- 142ml pint of cream
- Chopped chives / or spring onion / or parsley
Method
Heat pan with cream, add cheese & finish by adding the chives. Allow it to cool slightly and it will thicken.
Chef Tip - This could be made using up left over cheese - if hard cheese is used then grate it before adding to cream
McCain Signatures Rustic Chips with sweet chilli mayonnaise
Ingredients
- 100g Hellmann's mayonnaise
- 50g sweet chilli sauce
- Small bunch coriander (optional)
Method
Simply mix all of the above ingredients and serve
McCain Classics Best of British Beefeater Cut with spicy salsa
Ingredients
- 6 tomatoes (about 12 large)
- 2 red chillies, seeds removed from 1
- 3 cloves garlic, peeled and minced
- 1 diced red onion
- 2 peppers, seeded and diced (1x red / 1x green)
- 1 tbsp red wine vinegar
- 50ml olive oil
Method
Mix all of the above in a bowl and leave to marinate for a short while before serving
McCain Classics Best of British Thin Cut (3/8) dusted with cajun spice
Ingredients
- Schwartz grill & sizzle cajun spice
- Sea Salt
Method
Mix salt
- and cajun spice together and lightly dust required amount over the chips before serving.
McCain Classic Best of British Thick Cut (9/16) with sweet chilli mayonnaise
Ingredients
- Use a sweet chilli sauce like Wing Yip sweet chilli sauce
- Coriander / chive/ or parsley
MethodMix above together
