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Father's Day recipe ideas


The third Sunday in June is deemed Father's Day in many countries, a day to celebrate and spoil Dad's for all that they do for us.

Father's day, as a day of clebration, first came into been in 1910 through the efforts of Sonora Smart Dodd's of Spokane Washington, USA. Sonora held her father in great esteem. While hearing a church sermon about the newly recognized Mother's Day, Sonora felt strongly that fatherhood needed recognition as well. She approached the Spokane Ministerial Alliance and suggested her own father's birthday, of June 5, as the day of honor for fathers. The Alliance chose the third Sunday in June instead.

Unlike Mother's Day that took off with a rip and roar, Father's Day was met with a bit of derision, and was slow to be recognised. But these days it has become huighly commercialised and even Doctor Who had a Father's Day episode (not the Doctor's father of course).

Thses recipes are to encourage you to spoil Dad with a hearty brunch, if your thinking about dinner for him instead you will find plenty of recipes elsewhere on the website. But instead of cooking him dinner, take him out for dinner, treat him to a big steak somewhere, or whatever is his favourite. But without him having to pull out his wallet.

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of



25gm butter
1 pc eggs - large
tbs cream


  • Pre-heat a thick based pan over a medium low flame.

  • Break eggs into a bowl, and break 25 gm of butter into small knobs (do not whisk or season the eggs, the eggs will break down and combine as they cook).

  • Pour eggs into pre-heated pan and allow to slowly cook while stirring continuously with a rubber spatula, until the butter has melted, the eggs have broken down and combined and the eggs are cooked to a soft baveuse stage (approximately 6 minutes).

  • Remove from the heat and stir in cream.

  • Season and add any other ingredients at this stage : cooked mushrooms, smoked salmon, freshly chopped herbs, etc.

Chef's notes:

This method, while differing from the usual, produces wonderfully light and creamy eggs.

These should never be cooked in an aluminium pan, as they will discolour and become grey due to a chemical reaction with the aluminium.

Avoid the temptation to thoroughly cook in the pan as the eggs will continue to cook when removed from the heat. If allowed to cook in the pan syneresis will take place. This is the overcooking of eggs when the protein will toughen and squeeze out the liquid, resulting in watery scrambled eggs.



2 pc eggs
1 pc split English muffins
100gm smoked ham
100ml Hollandaise sauce


  • Bring to the boil approximately 2 lt of water with 2 tbs of white vinegar.

  • Turn down the heat and / or move the pan so that the water breaks the surface only in one small area.
  • Break the eggs into separate containers : ramekins, saucer etc and pour off any secondary egg white (the watery white) to leave a nice tight, shaped egg.

  • Gently place the egg into the water where it is breaking the surface and allow to cook for approximately 10 seconds.

  • With a slotted spoon, gently roll it and move it to one side.

  • Pour in the next egg and repeat.

  • Allow to cook gently for approximately 4 minutes until the egg white is set, but the yolk remains liquid. The eggs may require gentle coaxing, during this cooking time to ensure they do not sit in the base of the pan and burn or stick.

  • Remove when cooked and dip into a bowl of hot salted water to rinse away any vinegar residue.

  • Drain and serve as required.

To serve

  • Toast muffins.

  • Warm the ham in the microwave or in pan with little butter, place onto the toasted muffins.

  • Place the eggs on top.

  • Coat with a generous amount of hollandaise.



8 pc sausages of choice
2 tbs maple syrup
1 tbs mustard - wholegrain
1 tsp mustard - English


  • Combine the maple syrup with the mustards.

  • Coat the sausages in mixture, best completed by just tossing them in a bowl.

  • Place sausages in a baking dish and pour over any remaining marinade.

  • Bake at 200°C until cooked, turning and basting frequently.



12 pc streaky bacon slices
2 tbs maple syrup


  • Place bacon onto a baking tray.

  • Brush each side with maple syrup.

  • Bake at 200°C until cooked and crisp.

Chef's notes:

Turn bacon frequently to ensure even cooking and keep brushing with remaining maple syrup.

You can also use shoulder or middle bacon.



sq raisin bread slices
sq butter
50gm sugar - castor
1 tsp cinnamon


  • Cut raisin bread into 2cm thick slices.

  • Toast both sides.

  • Butter one side and sprinkle liberally with castor sugar mixed with cinnamon.

  • Place under the grill / salamander to glaze.

  • Serve while still hot.



1 cup yoghurt, buttermilk or milk
1 pc egg
25gm butter - melted
1 cup flour - all purpose
1 tbs sugar
1 tsp baking powder
¼ tsp baking soda


  • Combine the wet ingredients.

  • Combine the dry ingredients.

  • Add the dry to the wet and quickly combine with a whisk, it is important not to overwork the mixture, a few floury lumps is better than none.

  • Use a good non stick pan (omelet size is best).

  • Heat pan over moderate heat and add a small knob of butter (this is for taste as well as preventing any sticking).

  • Pour a small amount of batter in centre of pan.

  • Cook until top looks almost dry.

  • Turn over and cook for 20 seconds only.

  • Remove and repeat.

  • These may be served:
    • plain with sugar and lemon juice.
    • plain with jam and cream.
    • as a dessert with fruits and cream, mascarpone or greek yoghurt.
    • as a breakfast dish serve with sausages and bacon.

Chef's notes:

Extra ingredients may be added such as:

  • chives
  • coriander
  • blueberries
  • raspberries



1½ cups rolled oats
1½ cups milk
2 pc eggs
2 tbs sugar
1 cup flour
3 tsp baking powder
40gm butter (melted)
sq chives (chopped)
sq salt


  • Combine milk and eggs, add the oats, combine and allow to soak for five minutes.

  • Add the remaining ingredients and combine quickly.

  • Add the finely chopped chives.

  • Leave to rest for 5 - 10 minutes at room temperature before use.

  • Pour mixture onto oiled griddle (medium heat); allow to spread to approximately 12cm.

  • Turn when a light golden brown underneath and the bubbles appear on surface.

  • Cook for a further 2 minutes.

  • Remove and serve.

Chef's notes:

Serve with bacon, sausages and maple syrup.



Enjoy and bon appetit . . . . .

Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com