6 celebratory recipe ideas for Father’s Day
June 15, 2020
Father’s Day is just around the corner, so why not prepare a show-stopping menu to treat your dad?
While going out to eat this Father’s Day might not be an option thanks to the lockdown, if you’re lucky enough to be seeing your dad this Sunday then consider cooking up a delicious feast.
Take a look at these recipes to inspire you to create something super special.
Blacksticks blue burger
Deliciously succulent burgers are a winner all year round, but make this special dish to impress your dad this Father’s Day.
- Serves 4
For the burger
- 800g beef mince (20% fat)
- 2 shallots or 1 red onion, diced
- 1 egg
- 1 tbsp garlic granules
- 1 tsp salt
- ½ tsp ground white pepper
- 2 tbsp American mustard
- 4 tbsp ketchup
- 150g Blacksticks blue cheese
- 4 sesame brioche buns
- 4 large tomatoes, sliced
- ½ head of iceberg lettuce, shredded
For the burger sauce
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp American mustard
- 1 tbsp dill, chopped
- 1 tbsp gherkins, diced
- 1 tsp gherkin juice
- Sweat the onion or shallots in a pan with salt until translucence but not browned, remove and leave to cool.
- Mix all of the ingredients for the burgers, other than the Blacksticks Blue, until throroughly combined.
- Divide evenly into eight meat balls, flatten and shape each ball into a burger patty. Place ¼ of the cheese on top of four patties, sandwich each with the remaining four patties, pinching the edges to seal.
- BBQ or griddle burgers until desired doneness, rest for 5mins
- To make the burger sauce, combine all ingredients in a bowl and mix
- Stack your burger with sauce, shredded lettuce, tomatoes and enjoy!
BBQ Bull’s-Eye beef
If your dad is a meat fan, then you can’t go wrong with the perfect steak.
- Serves 1
- 800g rib of beef – cut into steaks
- Brushing oil
- Cracked black pepper
- Sea salt crystals
For the sauce
- A few crushed green peppercorns
- Handful of chopped shallots
- 3 tbps of Bull’s-Eye Original BBQ Sauce
- 150ml double cream
- Get the BBQ smoking hot – with such high quality meat the quicker the sear the better.
- Allow the beef to sit out of the fridge until it reaches room temperature.
- Use some kitchen paper to remove excess moisture from the surfaces of the steaks to ensure they are completely dry.
- Season well with salt and pepper.
- Brush the BBQ grill with a little oil.
- 3 minutes on each side is normally about right – but cook to your taste.
- When you’ve got it how you want it, remove from the BBQ and rest for 5-10 minutes in baking paper – resting time means maximum juiciness!
- While the steaks are resting make the sauce. Fry the shallots in butter at high heat, add the peppercorns, Bull’s-Eye Original BBQ Sauce and cream. Let the mixture bubble slightly until thickened. Serve with slaw on the side!
Read more: 4 mouth-watering, meaty BBQ recipes
Takeaway-style butter chicken
Instead of ordering in this popular takeaway dish, try making it yourself!
- Serves 6
- 225g butter
- 1 onion, finely chopped
- 1 tbsp crushed garlic
- 400g tin Tarantella Organic Chopped Tomatoes
- 710ml double cream
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp garam masala
- 680g skinless, boneless chicken breast, cut into bite-sized chunks
- 2 tbsp vegetable oil
- 2 tbsp tandoori masala
- Melt a few tablespoons of butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently until the onion caramelises to a dark brown. It should take around 15 minutes.
- Meanwhile, melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella tomatoes, cream, salt, cayenne pepper and garam masala. Bring these ingredients to simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end.
- While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread evenly onto a baking sheet.
- Preheat the oven to 190°C. Bake the chicken cubes in the oven for about 12-15 minutes. When cooked through, add the cooked spiced chicken to the sauce and simmer for 5 minutes.
- Serve with plain boiled basmati rice and naan bread.
Creamy Pesto Cannelloni
Image: Maryanne Hall from Viva!’s Vegan Recipe Club
Whether your dad is a vegetarian or he just adores pasta, this pesto cannelloni is a fresh favourite.
- Serves 6
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 large carrot, finely diced
- 1 courgette, finely diced
- 200g mushrooms, finely diced
- 500g vegan mince
- 1 tbsp tomato puree
- 150ml vegan red wine
- 2 400g tins chopped tomatoes
- 8 tsp stock powder or 3 veg stock cubes dissolved in 60ml/¼ cup boiling water (mix thoroughly)
- 1 tbsp syrup (eg maple or agave) or sugar Salt and pepper, to taste
- 16 (approx.) tubes dry cannelloni
For the béchamel
- 4 tbsp vegan spread
- 4 tbsp plain flour
- 500ml unsweetened soya milk
- 2 tsp Dijon or English mustard
- ½ tsp ground or freshly grated nutmeg
- Salt and pepper, to taste
- 1 tbsp nutritional yeast (optional)
- 190g (approx.) vegan pesto
- Preheat the oven to 180ºC/350ºF/Gas Mark 4. In a large wok or saucepan, fry the onion in a little oil until lightly golden.
- Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.
- Add the garlic and fry for a further minute. Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock.
- Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly.
- Using a medium saucepan, melt the spread on a low heat. Take the saucepan off the heat and stir in the flour until you have a paste.
- Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.
- Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.
- Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.
- Using a baking tray, pour half of the bechamel and spread evenly accross the bottom of the tray. Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.
- If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.
- Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice. Cover the top of the dish in foil and place in the oven.
- Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes. Serve with fresh basil, toasted pine nuts, garlic bread and salad.
Chocolate and pecan brownies
Image: Kelly’s of Cornwall
Is there anything better than a warm chocolate brownie served with ice cream? We think not!
- Serves 8
- 300g dark chocolate
- 250g butter
- 350g sugar
- 200g flour
- 5 eggs
- 250g pecan nuts
- Kelly’s of Cornwall Clotted Cream ice cream to serve
- Grease a square cake tin with butter and line the bottom with greaseproof paper.
- Melt the butter and chocolate together in a bain-marie or microwave.
- Remove from the heat and leave to cool a little, then add the sugar, flour and eggs one by one, stirring continuously. Add the pecan nuts and stir once more.
- Pour the brownie mixture into the prepared cake tin and bake in the oven for 25-30 minutes. Leave to cool before cutting into squares.
- Serve warm or cold with Kelly’s of Cornwall Clotted Cream Ice Cream.
Eton mess semifreddo
Image: Recipe by Matilda Bourne for Shaken Udder
This recipe is not only super easy to make but it’s the perfect summer dessert to finish off your celebrations.
- Serves 6
- 175ml Shaken Udder Strawberries & Clotted Cream milkshake
- 225ml thick double cream
- 125ml crème fraîche
- 280g strawberries, leaves removed and cut into halves
- 1 tbsp caster sugar
- 2 meringue nests, crushed
For the strawberry sauce
- 12 strawberries, leaves removed
- 3 tsp icing sugar
- 1 meringue nest, crushed
- sliced strawberries
- Line the bottom of a 22cm x 12cm loaf tin with greaseproof paper.
- Place the Shaken Udder Strawberries & Clotted Cream milkshake and thick double cream into a large bowl and whisk with a stand mixer, or an electric whisk, on a high speed for 7-10 minutes until the mixture is thick and airy.
- Fold in the crème fraîche, sugar, strawberry halves, and crushed meringue, then transfer into the loaf tin. Cover with clingfilm and place in the freezer overnight.
- To make the strawberry sauce, place the strawberries into a food processor and blitz to a smooth purée. Add the icing sugar and pulse again. Alternatively, this can be done with a stick blender. Pass the strawberry purée through a sieve then place to one side.
- When you’re ready to serve, take the semifreddo out of the freezer and run a knife around the edge of the tin. Turn out onto your serving plate, remove the greaseproof paper, and top with the crushed meringue, sliced strawberries and strawberry sauce.
What will you be eating on Father’s Day? Let us know on social! Tweet us @goodhomesmag or post a comment on our Facebook page.