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Canberra
Tuesday, November 24, 2020
ILR
ILR

Prepare Dad a Father’s Day feast

Seven more sleeps until Father’s Day – next Sunday 6 September. Whatever you’re doing to celebrate, your menu is sorted with these recipes that will be a surefire hit with Dad.

Breakfast: Bacon and maple blueberry pancakes

Recipe courtesy of Australian Blueberries.

Serves 4

1 3/4 cups buttermilk

1 egg

30g unsalted butter, melted

2 tsp vanilla essence

1 1/2 cups plain flour

1/3 cup caster sugar

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup blueberries

8 pieces streaky bacon

Butter and maple syrup, to serve

1/2 cup fresh blueberries, to serve

Preheat oven to 100°C. In a large bowl whisk together buttermilk, egg, butter and vanilla essence.

In a separate bowl add flour, sugar, baking powder, bicarbonate of soda and salt. Make a well in the centre, pour in liquid mixture and whisk until combined. Allow to stand for 20 minutes, then stir in blueberries.

Place a large non-stick frypan over a medium heat.

Pour 1/4 cup into the pan and cook for 2/3 minutes or until bubbles appear on the surface. Flip and cook for another minute or until base is golden. Transfer onto plate, cover with foil to keep warm and repeat with remaining batter until finished.

Place the bacon into the same frypan and cook for 3-4 minutes on each side or until crispy.

Divide the pancakes amongst 4 plates and top with bacon, butter, berries and maple syrup

Lunch or Dinner: Rib eye with celeriac gratin

Recipe by Matt Sinclair for Australian Beef.

Serves 4

2 rib eye steaks

Celeriac gratin

40g butter

40g plain flour

400g milk

100g tasty cheese

1 tsp fresh cracked pepper

1 celeriac (approx. grapefruit size), shaved as thinly as possible

2 medium brown onions, sliced

Panko breadcrumbs

Salt

Garden tabbouleh

1 cup mint leaves

1 cup flat leaf parsley

1 cup coriander leaves

2 cups shredded kale

1/3 cup currants

1/3 cup toasted pepitas

Dressing

30ml pomegranate molasses

30ml extra virgin olive oil

50ml lemon juice

Zest of 1 lemon

1 clove garlic, finely grated

Generous pinch of salt

Make sure the meat is at room temperature before you start cooking. For a large rib eye, remove from fridge at least two hours before to allow sufficient time to get to room temperature.

Preheat oven to 170°C. To make the celeriac gratin, melt the butter in a heavy-bottomed saucepan. Stirring constantly, mix in the flour and cook until the paste bubbles a bit, about 2 minutes – but don’t let it brown.

Add the milk, continuing to stir as the sauce thickens. Bring it to a simmer, add cheese and salt and pepper to taste. Lower the heat and cook, stirring continuously for 2 to 3 minutes. Remove from the heat.

Grease a deep baking tray and place a layer of celeriac on the base, followed by a layer of onions and some bechamel sauce. Repeat process until everything has been used. Sprinkle top with panko crumbs and a drizzle of olive oil.

Place in heated oven for 30-40 minutes. Increase heat at the end if you want to develop more colour on top.

While this is cooking, combine all your dressing ingredients then place this into a bowl with the salad ingredients. Slightly massage the salad to soften the kale.

Prepare the now-room temperature steak by trimming, patting dry with paper towel and rubbing with some oil and season both sides with generous amounts of salt.

Heat a heavy-based frypan on med-high heat and cook the steak for 4-5 minutes on each side to develop a nice crust (depending on the thickness of your rib eye, cooking time will vary). Use a cooking thermometer to check the internal temp for your desired outcome as the most accurate way of cooking.

For more recipes:

Ian Cubitts
Ian Cubitts