Father’s Day Recipes Dad Will Love

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Make a feast fit for a king this weekend with our selection of Father’s Day recipes dad will love. 

We’ve put together three of our favourite recipes for the occasion, whether planning breakfast in bed or a summer lunch for the whole family.

Breakfast in bed: poached eggs with roasted asparagus and chorizo

british-asparagus-with-chorizo-and-a-poached-egg-2

There’s nothing quite like the taste of roasted asparagus with peppery, punchy chorizo and creamy egg yolk. This makes for a lovely breakfast or brunch, or even a light lunch. Perfect for a fuss-free Father’s Day.

Serves: 2      Prep time: 5 minutes       Cook time: 10-12 minutes

You’ll need

  • a bundle (approx 250g) British asparagus
  • 1 tbsp olive oil
  • 110g chorizo, sliced
  • 2 eggs
  • handful of chives, chopped 

Method

  1. Preheat the oven to 210°c.
  2. Place your British asparagus into a roasting dish, add the olive oil and place in the oven for 10-12 minutes.
  3. In a hot dry frying pan add the slices of chorizo. Cook on both sides for 2 minutes until the slices of chorizo release their paprika-infused oil.
  4. Meanwhile place a pan of boiling water on the hob and bring to a fast rolling boil. When you have 3 minutes to go before serving crack your 2 eggs into the boiling water and immediately lower the heat to low-medium for 2 minutes. Then turn the heat off completely.
  5. Remove the British asparagus from the oven and place on a serving dish, sprinkle over the hot chorizo slices, and with a slotted spoon add the 2 poached eggs.
  6. Finally, drizzle over the paprika oil and finish with the chives.

Family lunch: Brazilian rib and black eyed bean salad

Brazilian Rib & Black Eyed Bean Salad

This simple and healthy salad is perfect for a Father’s Day lunch – the ribs take just a few minutes to prep and then roast in the oven for an hour so you can enjoy time spent with family while you wait.

Prep time: 10 minutes     Cook time: 1 hour       Serves: 4

You’ll need

  • Zest and juice of 1 lime
  • ½ tsp chilli flakes
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 28g pack coriander, chopped
  • 750g pork spare ribs
  • 400g can black eyed beans (240g drained and rinsed)
  • 195g can sweetcorn (160g drained and rinsed)
  • 4 handfuls Crispy Salad Bag (150g)

Method

  1. Preheat the oven to 180oC, gas mark 4.
  2. Whisk together the lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for 1 hour.
  3. Just before serving, mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs sprinkled with remaining coriander.

 

Something sweet: sticky chocolate and redcurrant slice

Sticky-Chocolate-and-BerryWorld-Redcurrant-Slice-(3)

Show dad just how sweet he is with this decadent sticky chocolate and redcurrant cake recipe. Sharp and tangy currants make this rich chocolate slice really very special – serve with some thick cream or ice cream.

Serves: 6-8    Prep time: 25 minutes        Cook time: 35 minutes

You’ll need

  • 75g luxury plain cooking chocolate, broken into pieces
  • 75g unsalted butter
  • 175g redcurrants, de-stalked
  • 3tbsp soft brown sugar
  • 50g caster sugar
  • 2 x size 3 eggs
  • 25g ground almonds
  • 25g cocoa powder, sifted
  • 25g plain flour, sifted
  • 2tbsp redcurrant jelly
  • Grated chocolate (optional)

Method 

  1. Preheat the oven to 180C/350F/gas 4. Line a 500g loaf tin with greaseproof paper and lightly grease.
  2. Melt the chocolate with the butter in a small pan or in a Microwave on High in 30-second bursts. When quite smooth remove from the heat to cool slightly.
  3. Set aside about 50g nice berries for serving. Cook the rest of the fruit with 2tbsp brown sugar until soft and then pass through a sieve.
  4. Whisk the caster sugar and egg yolks together until light and pale, then gently mix in the ground almonds, cocoa, flour, melted chocolate mixture and sieved fruit. Whisk the egg whites and fold in at the last moment.
  5. Spoon into the tin and bake for 30-35 minutes, or until risen and just firm to the touch. Cool in the tin for 2 hours or overnight, turn out onto a serving plate and peel away the lining paper.
  6. Cook the remaining berries with 1tbsp brown sugar and the redcurrant jelly until the fruit begins to soften. Sprinkle the terrine with grated chocolate and serve sliced with the extra berries and sauce.

 

Recipes courtesy of: www.british-asparagus.co.uk, www.makemoreofsalad.com and BerryWorld

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Silversurfers Features Editor

Hello there! I’m Rachel and I’m the Features Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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