Father’s Day Recipe Ideas
- By Sonya Meagor
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- 15 Jun, 2018
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This year seems to be running away from us but they say time flies when you’re having fun. It’s Father’s Day on Sunday and for those of you celebrating or marking the occasion, no doubt some of you will be cooking up a storm for him.
My Dad loves fish, as do I………simply baked in foil with a touch of sea salt rubbed into the skin before cooking, for me – is bliss.
So I wanted to share the love and encourage you to treat your Dad (or whoever else you are cooking for!) with a delicious dish. Read on for details of a scrumptious fishy dish, a meaty delight and a fresh but hearty veggie option for those that prefer meat free food.
Wrap your fish – could be a sea bass or bream at this time of year – lay it on the foil and rub in some lovely Cornish sea salt, then wrap to cover it
Next, place it in the oven which has been heated to approx. 200 c for 20/30 minutes. You know when it’s cooked if you put a knife to the skin and it comes away easily.
If your Dad prefers meat what about a lovely steak? Choose whichever cut he prefers but make sure you have it a room temperature before cooking – add some seasoning then pan fry as follows – place a mix of oil and butter in the pan and cook as below for 2cm thick steak – adjust if thinner or thicker by a little.
Rare: 2 minutes then turn the steak and cook for 1½ minutes
Medium: 3 minutes then turn the steak and cook for 2½ minutes
Well done: 4 minutes then turn the steak and cook for 3½ minutes
| ALWAYS rest the meat for a good 5 minutes before serving – it will cook slightly more and taste so much better. |
I like to serve with a fresh mixed salad and a jacket potato……….or even potato wedges………..
If your dad is vegetarian how about some fresh sweetcorn on the BBQ? Make sure you boil it first for 5 minutes then wrap in foil and place on the grill (it won’t char) – get some lovely Portobello mushrooms and rub on a mix of garlic and olive oil – they’re great on the grill too and then when all ready you can serve with salad and jacket spud or wedges…..If you want to add some more colour to your meal try making veggie kebabs using aubergine, courgette and peppers in chunks and on skewers with the garlic/oil mix – yummy!
Above timings for BBQ too………….
I wonder, are you football fans and will you be watching the World Cup? Who do you want to win? I’m supporting England…….and hoping for BBQ weather for the next few weeks.
Whatever you get up to this weekend and for Father’s Day, enjoy it.
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
