Father’s Day is just around the corner and I’m going to try really hard to make a big deal out of it this year. My husband loves to say that Father’s Day is an obligatory follow-up to the real celebration of parenting, Mother’s Day, and I hate to admit it but it’s kind of true – Father’s Day is often overlooked. Well, there’s a remedy for that and it involves food…meat to be more specific, and lot’s of it! I’ve been working on a sample menu catered specifically to the male taste buds (although I don’t think the kids and I will mind helping him eat it). Do you have any special recipes in mind to celebrate Father’s Day this year?
MAN COURSE #1.
via a Pastry Affair
Yields about 10-12 chicken wings
3 tablespoons peanut oil (olive oil for substitute), plus extra for coating
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/4 pound chicken wings, tips trimmed and cut at the joint
1/4 cup chilli and garlic sauce
3 tablespoons creamy peanut butter
1 teaspoon to 1 tablespoon sriracha, depending on how spicy you want your wings
In a medium bowl, whisk together 3 tablespoons peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, and ginger. Add chicken wings and coat. Refrigerate for 2-4 hours to marinate.
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.
Place chicken wings on prepared baking sheet and bake for 20-25 minutes, or until chicken has a little color. Turn and baste wings with more marinade halfway through baking.
In a separate bowl, stir together remaining 1 teaspoon soy sauce, chilli and garlic sauce, peanut butter, and sriracha (start with 1 teaspoon and add more to achieve desired spiciness). Add peanut oil and stir until mixture becomes smooth, about 1-2 tablespoons. It will be very thick. Set aside.
Coat hot, baked wings heavily in peanut butter coating. Allow to cool for a few minutes before serving. Best enjoyed with a side of napkins.
MAN COURSE #2.
via the Gourmet Traveller
- 2 lbs. skirt steak, trimmed
- 1 cup lime juice (about 8 limes), or to taste, plus extra wedges to serve
- 2 avocados, flesh coarsely chopped
- ½ long red chilli, finely chopped
- 2 tbsp extra-virgin olive oil
- 2 vine-ripened tomatoes, coarsely chopped
- ¼ cup coriander (firmly packed), coarsely chopped, plus extra leaves to serve
- 10 flour tortillas
- jalapeños and shredded iceberg lettuce (optional)
- Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.
- Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.
- Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.
- Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).
- Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.
- Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.
MAN COURSE #3.
From Baking by Emma Patmore
- 1 pound blackberries
- 1/3 cup sugar
- 1 large egg
- 1/3 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1 cup self-rising flour
- Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
- Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
- Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
- Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
- Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
- Bake for about 25 minutes until the cake is firm and golden around the edges.
- Dust the top of the cake with some powdered sugar and serve warm.
- You can also bake this cake in individual ramekins, just adjust the time accordingly.