Five Fun Father’s Day Feast’s

June 18, 2020 Chris 3762 Views 0 Comments

Make your dad feel special this Father’s Day by cooking his favourite foods. If the weather’s warm enough, fire up the barbecue. If not, stay indoors with a traditional roast dinner or a fantastic veggie feast.

Table of Contents

BBQ ‘Beer-Can’ Chicken by Lisa Allen

Try something different on your barbecue with this tasty recipe for super-moist chicken. Serve with a green salad and crusty bread.

Ingredients

For the chicken

4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10½fl oz light golden ale for roasting (reserve the empty beer can)

90g/3oz malt extract

½ tsp chilli powder

½ tsp English mustard powder

½ tsp crushed garlic

½ tsp smoked paprika

½ tsp muscovado sugar

1 x 2kg/4lb 4oz chicken, preferably free-range

160g/5½oz butter

pinch salt

Method

For the chicken, mix four tablespoons of the ale, the malt extract, chilli powder, mustard, garlic, smoked paprika and sugar together in a bowl to make a paste.
Rub the paste all over the chicken and set aside to marinate for three hours. Pour over 500ml/18fl oz of ale and leave to marinate overnight
Preheat the barbecue (it is best to use a barbecue with a lid) or alternatively preheat the oven to 190C/375F/Gas 5.
Rinse the marinade off the chicken and pat dry. Carefully smear the butter under the chicken skin and over the thighs and season with salt. Pour the 300ml/10½fl oz ale into the reserved beer can, then carefully place the chicken onto the beer can, so that the chicken is sitting upright, with the can in its cavity.
Roast the chicken for 40-45 minutes, basting a couple of times. Remove the chicken from the barbecue or oven and set aside to rest for 15 minutes.

James Martin’s chargrilled T-bone steak

James Martin shows how to cook the perfect T-bone steak in this easy-to-follow recipe.

Ingredients

For the tomato chutney

275ml/9½fl oz malt vinegar

225g/8oz soft brown sugar

1.5kg/3lb 5oz ripe tomatoes, very roughly chopped

200g/7oz onions, roughly chopped

4 red chillies, chopped

2 garlic cloves, finely chopped

1 tbsp finely chopped fresh root ginger

1 tsp ground coriander

sea salt and freshly ground black pepper

For the steak

4 T-bone steaks, at room temperature

2 tbsp olive oil

4 banana shallots, skin on, cut in half lengthways

4 fresh figs, cut in half lengthways

1 tbsp balsamic vinegar

½ lemon, juice only

3 tbsp extra virgin olive oil

1 round lettuce, separated into leaves

salt and freshly ground black pepper

Method

To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée.
Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time).
To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate.
Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred.
Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing.
Serve the steaks with the salad alongside and a spoonful of chutney.

Easy Vegetarian Mushroom Stroganoff by Kenny Atkinson

A vegetarian mushroom stroganoff that’s as rich and delicious as its meaty cousin.

Ingredients

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, crushed

500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced

½ tsp English mustard

1 tsp paprika

250ml/9fl oz vegetable stock, made from a stock cube

200g/7oz rice

200ml/7fl oz soured cream

1 lemon, cut into six wedges

salt and freshly ground black pepper

Method

Heat a frying pan or wide saucepan over medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft.
Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.
Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
Cook the rice according to the packet instructions in a separate saucepan until tender.
Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.

Chilli-Glazed Sticky Ribs by James Martin

This easy recipe for sticky ribs with fluffy jacket potatoes is American comfort food at its best. Serve with coleslaw, green salad and onion rings.

Ingredients

For the ribs

2 racks pork spare ribs

1 tsp black peppercorns

3 bay leaves

small bunch flatleaf parsley

1 onion, roughly chopped

1 carrot, cut into chunks

For the baked potato

4 large baking potatoes

1 tbsp olive oil

1 tsp sea salt flakes

250ml/9fl oz soured cream

4 tbsp finely chopped curly parsley

For the sauce

175g/6oz tomato ketchup

150g/5oz chipotle chilli ketchup

100ml/3½fl oz dark soy sauce

175g/6oz dark muscovado sugar

4 tbsp teriyaki sauce

Method

For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.
Meanwhile, preheat the oven to 200C/400F/Gas 6.
For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
Bake on the top shelf of the oven for one hour, or until cooked through.
For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.

Beer-Battered Fish & Chips with Tartare Sauce by Mitch Tonks

A British classic of crunchy beer-battered fish and chips, with homemade tartare sauce. Serve with lots of salt and vinegar!

Ingredients

2 egg yolks

1 tbsp Dijon mustard

3 tbsp white wine vinegar

200ml/7fl oz vegetable oil, plus extra for deep-frying

squeeze lemon juice

½ red onion, chopped

1 tbsp gherkins, roughly chopped

1 tbsp capers, roughly chopped

small handful parsley, finely chopped

4–5 green olives, chopped

12 tbsp plain flour

6 tbsp cornflour

200ml/7fl oz ale

pinch salt

8 large Maris Piper potatoes, peeled and cut into chunky chips

4 x 150g/5½oz cod (or haddock) fillets

Method

First, make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon.
Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.
To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt.
Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper.
Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper.
Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce.