Daily Archives: 11 June 2012

Father’s Day Food

Father's Day recipes

As you will probably know, Sunday is Father’s Day. Unlike Mothering Sunday, its origins are uncertain.

It is believed to have begun in the state of Washington in the USA in 1907, when Sonora Smart Dodd wanted to recognise the efforts of her father after her mother died giving birth to her sixth child.

As her father’s birthday was in June, she chose to hold the first Father’s Day celebrations on the 19th June 1910.

In 1972 the President, Richard Nixon, established that Father`s Day (by signing a congressional resolution) would be held on the third Sunday in June each year. Many countries have followed this tradition including Great Britain.

How will you be celebrating?

My children are lucky enough to enjoy Father’s day with their dad in Majorca as we are jetting off on our holiday on Friday. I am sure he won’t object to a picnic on the beach followed by a cool off in the sea to celebrate his special day – and he certainly deserves it!

So, for my dad we are going to postpone for a week and then I am going to treat him to some delectable dishes. These are my Father’s Day choices.

Don’t forget to get the children involved in the preparation. It will make it even more special!

I hope your dad or other half enjoy them too.


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Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipeServes 6
Time 25 mins plus cooling
Calories 437 per portion
Fat 30g of which 16.9g is saturated
Suitable for vegetarians

Pears 450g (1lb), peeled cored and sliced
Cider 150ml (¼ pint)
Soft brown sugar 50g (2oz)
Jamaican ginger cake ½ loaf, sliced
Custard 450ml (¾ pint), cooled
Double cream 250ml (8fl oz), whipped
Orange and lime 1 of each, finely grated zest to decorate, optional

1 Place pears in a pan with cider and sugar. Simmer for about 10 minutes until soft then leave to cool.

2 Arrange ginger cake in a glass serving dish and pour pears and cider over the top. Top with cooled custard and leave to set.

3 Spoon whipped cream around edge of dish and sprinkle with orange and lime zest, if using. Serve chilled.

A Dairy Diary recipe.

Beef & Mushroom Casserole with Garlic Bread Crust

The garlicky buttered crust contrasts with the full-bodied beef stew.

Beef & Mushroom CasserolePreparation time 20 minutes
Cooking time 1 hour 50 minutes
Calories per portion 573 Kcal
Fat per portion 26g of which saturated 4.7g
Serves 4
Suitable for freezing

Plain flour 4 tsp
Salt and freshly ground black pepper
Lean braising steak 680g (1½lb), trimmed and cut into 1cm (½in) thick pieces
Vegetable oil 2 tbsp
Onions 2, peeled and sliced
Garlic 2 cloves, peeled and crushed
Red wine 250ml (9fl oz)
Beef stock 250ml (9fl oz)
Bay leaf 1
Green beans 150g (5oz), stalks removed and halved
Chestnut mushrooms 150g (5oz), wiped, stalks removed and mushrooms sliced thickly
Loaf chilled garlic bread 1, sliced

1 Preheat the oven to 180°C/350°F/Gas 4. Place the flour on a plate and season well. Toss the steak pieces in the seasoned flour until well coated.

2 Heat the oil in a large flameproof casserole and gently fry the onions and garlic for 5 minutes, until just softened. Add the steak with all the flour and cook, stirring, for 5 minutes, until the meat is browned and sealed all over.

3 Pour in the wine and stock and add the bay leaf. Bring the sauce to the boil, cover and remove from the heat. Put in the oven and cook for 1½ hours. Increase the oven temperature to 200°C/400°F/Gas 6 and stir the green beans and mushrooms into the beef stew. Remove the bay leaf.

4 Arrange the garlic bread slices in a single layer on top, butter side up, and return to the oven to cook for a further 20 minutes without the lid until the beef is tender and the bread is crisp and lightly golden. Serve immediately.

Cook’s tip
Chestnut or brown mushrooms are a good choice for casseroling as they are meaty and retain a firm texture, but you can use white mushrooms or field mushrooms if unavailable.

Recipe taken from Just One Pot.

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