Father's Day recipe ideas
& COOKING ARTICLE
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
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.
quantity (add to taste)
meaning a whole one of
1 pc eggs - large
a thick based pan over a medium low flame.
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).
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
from the heat and stir in cream.
and add any other ingredients at this stage : cooked mushrooms,
smoked salmon, freshly chopped herbs, etc.
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
to the boil approximately 2 lt of water with 2 tbs of white
down the heat and / or move the pan so that the water breaks
the surface only in one small area.
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.
place the egg into the water where it is breaking the surface
and allow to cook for approximately 10 seconds.
a slotted spoon, gently roll it and move it to one side.
in the next egg and repeat.
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.
when cooked and dip into a bowl of hot salted water to rinse
away any vinegar residue.
and serve as required.
the ham in the microwave or in pan with little butter, place
onto the toasted muffins.
the eggs on top.
with a generous amount of hollandaise.
WITH MAPLE SYRUP AND MUSTARD
8 pc sausages of choice
2 tbs maple syrup
1 tbs mustard - wholegrain
1 tsp mustard - English
the maple syrup with the mustards.
the sausages in mixture, best completed by just tossing
them in a bowl.
sausages in a baking dish and pour over any remaining marinade.
at 200°C until cooked, turning and basting frequently.
12 pc streaky bacon slices
2 tbs maple syrup
bacon onto a baking tray.
each side with maple syrup.
at 200°C until cooked and crisp.
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
50gm sugar - castor
1 tsp cinnamon
raisin bread into 2cm thick slices.
one side and sprinkle liberally with castor sugar mixed
under the grill / salamander to glaze.
while still hot.
STYLE PANCAKES (pikelets)
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
the wet ingredients.
the dry ingredients.
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.
a good non stick pan (omelet size is best).
pan over moderate heat and add a small knob of butter (this
is for taste as well as preventing any sticking).
a small amount of batter in centre of pan.
until top looks almost dry.
over and cook for 20 seconds only.
may be served:
with sugar and lemon juice.
with jam and cream.
a dessert with fruits and cream, mascarpone or greek yoghurt.
a breakfast dish serve with sausages and bacon.
ingredients may be added such as:
PANCAKES WITH OATS
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)
milk and eggs, add the oats, combine and allow to soak for
the remaining ingredients and combine quickly.
the finely chopped chives.
to rest for 5 - 10 minutes at room temperature before use.
mixture onto oiled griddle (medium heat); allow to spread
to approximately 12cm.
when a light golden brown underneath and the bubbles appear
for a further 2 minutes.
Serve with bacon, sausages and maple syrup.
and bon appetit . . . . .
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