Father's Day Treats

Give dad the dinner he deserves this Father's Day. They say that food is the way to a man's heart, so nothing will say 'Your The Best' than an invitation to tea made by your own fair hands. This menu will earn you serious sibling points - vegetarian option available on our blog.


Your local butcher

Yorkshire Meat Company (01937 843086).

Order as little or as much as you need.


Starter

Starter | Easy | Serves 6 | 30 minutes

Delicate white crab eat is the perfect base for the aromatic Asian flavours. These little cakes pack a punch with lime, ginger, garlic and spring onions all adding flavour and make a wonderful starter if served with a salad.


INGREDIENTS


CRAB CAKES RECIPE

450g of white crab meat

100g of breadcrumbs, fine

2 large eggs

6 spring onions, finely sliced

2 tbsp of soy sauce

1 tsp Thai fish sauce

1 garlic clove, crushed

fresh ginger, peeled and finely grated

1 lime, juiced

plain flour

salt, to taste

white pepper, freshly ground

4 tbsp of vegetable oil


TO SERVE

1 dash of olive oil

1 dash of lime juice

salad leaves


Shopping List


METHOD


For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice

  • 450g of white crab meat

  • 2 large eggs

  • 100g of breadcrumbs, finely ground

  • 6 spring onions, finely sliced

  • 1 tsp Thai fish sauce

  • 2 tbsp of soy sauce

  • 1 garlic clove, crushed

  • 1 lime, juiced

  • fresh ginger, peeled and finely grated


Season to taste with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour

  • salt

  • white pepper, freshly ground

  • plain flour


Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has come to temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch each other

  • 4 tbsp of vegetable oil


Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil


Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice

  • 1 dash of olive oil

  • 1 dash of lime juice

  • salad leaves


SOURCE



Main

Main | Easy | Serves 4 | 3 hours, plus marinating time

The rack of lamb can either be grilled or put on the barbecue; it will taste spectacular for Dad either way.


INGREDIENTS


RACK OF LAMB

1 rack of lamb, with 8-10 ribs, french-trimmed

1/2 head of garlic, crushed or minced

4 tbsp of olive oil

salt

black pepper, freshly ground


RATATOUILLE

4 large ripe tomatoes

1 large aubergine, cut into 2cm wide cubes

2 red peppers, sliced lengthways and cut into 2cm squares

2 red onions, chopped

3 courgettes, diced into 3cm cubes

2 bay leaves

6 sprigs of fresh thyme

3 sprigs of rosemary

6 sage leaves

1/2 head of garlic

6 garlic cloves

1 tbsp of balsamic vinegar

extra virgin olive oil

2 tbsp of caster sugar

water

salt

black pepper, freshly ground


Shopping List


METHOD


Make a marinade for the lamb rack by mixing 4 tbsp of olive oil, ½ a head of garlic and a generous amount of salt and pepper to taste. Marinate the rack of lamb, cover with cling film and leave to rest for 4 hours or overnight in the fridge

  • 1 rack of lamb

  • 4 tbsp of olive oil

  • 1/2 head of garlic

  • salt

  • black pepper


To start the ratatouille, preheat the oven to 80ºC. Blanch the tomatoes for few seconds in boiling salted water to take the skin off, then plunge the tomatoes in cold water. Cut the tomatoes into quarters, remove the core and pulp using a small sharp knife

  • 4 large ripe tomatoes

  • salt


Place the tomato flesh in a bowl with the olive oil, salt, freshly ground pepper and 1 tbsp of caster sugar. Stir well

  • extra virgin olive oil

  • 1 tbsp of caster sugar

  • salt

  • black pepper


Spread the tomatoes on a baking tray and add 3 sprigs of thyme, 1 bay leaf and ½ a head of garlic - slightly crushed open. Cook the tomatoes in the oven at 80°C for 2 hours. Once cooked, remove the garlic cloves and herbs and cut the tomatoes in half

  • 1 bay leaf

  • 3 sprigs of fresh thyme

  • 1/2 head of garlic


Sauté the cubes of aubergine in a pan over a medium heat with olive oil, 3 chopped cloves of garlic, sage leaves and salt and pepper. Stop cooking when they are tender and cover with a lid to keep them moist. Remove the sage and reserve

  • extra virgin olive oil

  • 3 garlic cloves

  • 6 sage leaves

  • salt

  • black pepper

  • 1 large aubergine


Cook the peppers over a medium heat in a sauté pan with the chopped onions, balsamic vinegar, a dash of water, 1 tablespoon of caster sugar, 2 tablespoons of olive oil, rosemary and salt and pepper

  • 2 red peppers

  • 2 red onions

  • 3 sprigs of rosemary

  • 1 tbsp of balsamic vinegar

  • water

  • extra virgin olive oil

  • salt

  • black pepper


Once suitably sautéed, remove from the heat and allow to cool in the pan with the lid on. Reserve


Dice the courgettes into 1cm cubes and sauté in a pan over a medium heat with 3 cloves of peeled and chopped garlic, 2 tablespoons olive oil, 3 sprigs of chopped thyme, salt and pepper. Cook gently until lightly coloured and soft. Allow to cool in the pan with a lid on and reserve

  • 3 garlic cloves

  • 3 sprigs of fresh thyme

  • 3 courgettes

  • salt

  • black pepper

  • extra virgin olive oil


To cook the lamb rack, remove the lamb from the marinade and preheat the oven to 180°C/gas mark 4. On a hot griddle pan or barbecue, place the lamb skin-side down and seal until it starts to crisp. Grill with care on all sides before placing the lamb on a roasting tray, covering with the remaining marinade


Finish in the oven for about 10 minutes to achieve a medium-rare finish. To check the temperature of the lamb, simply stick a small knife into the flesh, then put it carefully on your lips. If it is warm then the meat is pink and ready. Strain the pan juices and set aside the lamb to rest for 4-5 minutes


Combine all of the ratatouille ingredients in a large saucepan and reheat gently until warm


Serve the ratatouille onto plates and place the pieces of lamb on top. Drizzle with the strained pan juices

SOURCE


Dessert

Dessert | Easy | Serves 4 | 30 minutes, plus chilling

This chocolate pots recipe is really easy to make and provides a truly divine result, especially when served with fresh raspberries.


INGREDIENTS


CHOCOLATE POTS RECIPE

100g of couverture chocolate, chopped

250ml of double cream

40g of muscovado sugar

1 vanilla pod, split and scraped

1 egg

1 punnet of raspberries, fresh, weighing 250g

icing sugar for dusting

4 fresh mint leaves


Shopping List


METHOD


To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces

  • 100g of couverture chocolate


Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat

  • 250ml of double cream

  • 40g of muscovado sugar

  • 1 vanilla pod


Whisk to dissolve the sugar and pour on top of the chocolate in the food processor. Leave to stand for one minute. Turn on a low speed to combine. Add the egg and blend for a further 20 seconds

  • 1 egg


Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight.


Once chilled, decorate the chocolate pots with raspberries and dust with icing sugar and mint

  • 1 punnet of raspberries

  • icing sugar for dusting

  • 4 fresh mint leaves


SOURCE

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