Cheesy Pancake Bakes

Sweet & Sour Chicken

 

Serves 1

 

Ingredients

 

For the Sweet & Sour Chicken:

 

1 cup McCain Stir Fry Hawaiian

200 g chicken breast, sliced into strips 

½ brick instant noodles (discard the spice sachet)

Salt & pepper, to taste

 

For the Sweet & Sour Sauce: 

 

2 tbsp tomato sauce

1 tsp hot sauce

1 tbsp lemon juice

1 tbsp honey

¼ tsp minced garlic

¼ tsp grated ginger 

3 tbsp chicken stock 

 

Serving suggestion: 

 

1 tbsp sliced spring onion 

1 tsp toasted chopped cashews 

 

Method

 

1. Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.

 

2. Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside. 

 

3. Add the instant noodles in the centre of the foil.

 

4. Add the McCain Stir Fry Hawaiian on top of the noodle brick. 

 

5. Combine the sauce ingredients in a small bowl and whisk until well combined. 

 

6. Season the chicken breast strips with salt & pepper. Add the chicken strips to the bowl of sauce and coat generously. Add the saucy chicken onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.

 

8. Fold the sides of the foil over the chicken, covering the chicken & vegetables completely and sealing the packet closed. 

 

9. Place the tray with the foil packet into the oven and bake for 20 - 25 minutes. 

Serve immediately, garnished with sliced spring onion & toasted chopped cashews. 

 

Asian Sesame Beef 

 

Serves 1

 

Ingredients

 

For the Asian Sesame Beef:

 

1 cup McCain Stir Fry Asian

200 g beef steak, sliced into strips 

½ brick (70g) instant noodles (discard the spice sachet)

Salt & pepper, to taste

 

For the Asian Sauce:

 

2 tbsp sweet chilli sauce 

1 tbsp soy sauce

¼ tsp minced garlic

¼ tsp grated ginger 

3 tbsp beef stock 

 

Serving suggestion:

 

1 tbsp chopped corriander

1 tsp toasted sesame seeds

 

Method

 

1. Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.

 

2. Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside. 

 

3. Add the instant noodles in the centre of the foil.

 

4. Add the McCain Stir Fry Asian on top of the noodle brick. 

 

5. Combine the sauce ingredients in a small bowl and whisk until well combined. 

 

6. Season the beef strips with salt & pepper. Add the beef strips to the bowl of sauce and coat generously. Add the saucy beef strips onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.

 

7. Fold the sides of the foil over the beef, covering the beef & vegetables completely and sealing the packet closed. 

 

8. Place the tray with the foil packet into the oven and bake for 20 - 25 minutes. 

 

9. Serve immediately, garnished with chopped parsley and sesame seeds. 

 

Lemon & Herb Prawn

 

Serves 1

 

Ingredients

 

For the Lemon & Herb Shrimp:

 

1 cup McCain Stir Fry French

200 g small prawns, deshelled & cleaned

½ brick (70g) instant noodles (discard the spice sachet)

Salt & pepper, to taste

 

For the Lemon & Herb Sauce:

 

2 tbsp lemon juice 

3 tbsp melted butter 

1 tbsp chopped parsley

1 tbsp honey

½ tsp minced garlic

¼ tsp smoked paprika

3 tbsp vegetable stock 

 

Serving suggestion

 

1 tbsp chopped chives

1 tsp chopped fresh red chilli 

 

Method

 

 

1. Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.

 

2. Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside. 

 

3. Add the instant noodles in the centre of the foil.

 

4. Add the McCain Stir Fry French on top of the noodle brick. 

 

5. Combine the sauce ingredients in a small bowl and whisk until well combined. 

 

6. Season the prawns with salt & pepper. Add the prawns to the bowl of sauce and coat generously. Add the saucy prawns onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.

 

7. Fold the sides of the foil over the prawns, covering the prawns & vegetables completely and sealing the packet closed. 

 

8. Place the tray with the foil packet into the oven and bake for 15 – 20 minutes. 

 

9. Serve immediately, garnished with chopped chives & fresh chilli. 

 

Mexican Vegetarian

 

Serves 1

 

Ingredients

 

For the Mexican Vegetarian Stir Fry:

 

1 cup McCain Stir Fry Mexican

120 g large portobello mushroom, sliced

½ brick (70g) instant noodles (discard the spice sachet)

Salt & pepper, to taste

 

For the Salsa verde Sauce:

 

2 tbsp finely chopped coriander, parsley & basil

½ tsp minced garlic

¼ tsp dried chilli flakes 

2 tbsp lemon juice 

2 tbsp olive oil

3 tbsp vegetable stock 

 

Serving suggestion: 

 

1 tbsp chopped coriander

1 tbsp sour cream 

1 tbsp avocado-tomato salsa 

 

Method

 

1. Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.

 

2. Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside. 

 

3. Add the instant noodles in the centre of the foil

 

4. Add the McCain Stir Fry Hawaiian on top of the noodle brick. 

 

5. Combine the sauce ingredients in a small bowl and whisk until well combined. 

 

6. Season the portobello mushroom slices with salt & pepper. Add the mushroom slices to the bowl of sauce and coat generously. Add the mushrooms onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.

 

7. Fold the sides of the foil over the mushrooms, covering the vegetables completely and sealing the packet closed. 

 

8. Place the tray with the foil packet into the oven and bake for 15 – 20 minutes. 

 

9. Serve immediately, garnished with chopped coriander, a dollop of sour cream and a spoon of avocado-tomato salsa.