Fathers Day feasts the whole family will love

You don't need to work too hard to prepare these recipes for Fathers Day - not only Dad will love them, but the whole family.  Pair them up with Knights' fresh salads, potato and vegie bakes.

SCOTCH FILLET WITH MUSTARD BUTTER AND JACKET:

Ingredients

  • 2 tablespoons barbecue sauce
  • 1 teaspoon smoked paprika
  • Scotch Fillet Steaks
  • Olive oil cooking spray
  • 80g butter, softened
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons wholegrain mustard
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated lemon rind
  • 4 large sebago potatoes
  • Sour cream, to serve

Method

  1. Make jacket potatoes: Preheat oven to 200°C/180°C fan-forced. Pierce potatoes with a fork 6 times. Wrap in foil. Place on oven rack. Bake for 1 hour 20 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
  2. Meanwhile, combine barbecue sauce and paprika in a small bowl. Place steaks in a glass or ceramic baking dish. Brush steaks with sauce mixture.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer steaks to a plate. Cover to keep warm. Rest for 5 minutes.
  4. Remove foil from potatoes. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Dollop potatoes with sour cream. Season with pepper.
  5. Place butter, chives, mustard, garlic and lemon rind in a bowl. Stir until well combined. Dollop steaks with mustard butter. Serve steaks with jacket potatoes and Knights Own Coleslaw.

SOUTHERN BBQ PORK RIBS:

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon garlic salt
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1.5kg USA Pork Ribs
  • Knights Own Coleslaw

BBQ sauce

  • 1 brown onion, finely chopped
  • 400g can cherry tomatoes
  • 2 garlic cloves, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Worcestershire sauce

Method

  1. Preheat a covered barbecue on medium (alternatively, preheat oven to 160C).
  2. Combine oil, paprika, chilli, garlic salt, brown sugar and dried oregano in a shallow ceramic dish. Add ribs and rub to coat.
  3. Place ribs in a lined disposable baking dish. Cover with foil.
  4. Cook in covered barbecue using indirect heat, or in oven, for 1 hour.
  5. Remove foil. Cook for a further 1 hour.
  6. Meanwhile, to make the BBQ sauce, combine the onion, tomatoes, garlic, sugar, vinegar and Worcestershire sauce in a medium saucepan.
  7. Bring to the boil over medium heat. Reduce heat to low and simmer, uncovered, for 20 mins or until thickened. Set aside to cool slightly.
  8. Transfer onion mixture to a blender or food processor. Blend or process until smooth.
  9. Brush half the BBQ sauce over the ribs in the tray.
  10. Cook for 1 hour or until meat is tender.
  11. Serve the ribs with the remaining BBQ sauce and salad.

BEEF BURGERS WITH SPICY TARTARE SAUCE & DOUBLE-FIRED CHIPS:

Ingredients

  • 1kg desiree potatoes, peeled, cut into thick chips
  • 4 Premium Rump Burgers
  • Peanut oil, to deep-fry
  • 1 tablespoon extra virgin olive oil
  • 100g cheddar, sliced
  • 4 brioche rolls, halved, toasted
  • Lettuce leaves, to serve
  • 2 cooked beetroot bulbs, sliced
  • 1 red onion, thinly sliced

Spicy tartare sauce

  • ¾ cup good-quality whole egg mayonnaise
  • ¼ cup cornichons, rinsed, chopped
  • 1 tablespoon capers, rinsed, chopped
  • 3 teaspoons Dijon mustard
  • 1 tablespoon Sriracha Hot Chilli Sauce
  • 2 teaspoons lemon juice

Method

  1. Grease a baking tray with oil.
  2. Cook potato in a saucepan of salted boiling water for 12 minutes or until tender and starting to break up.
  3. Drain. Cool slightly. Place on tray. Place in the fridge for 1 hour to dry out.
  4. For the sauce, combine all ingredients in a bowl. Cover. Place in the fridge to allow flavours to develop.
  5. Pour enough peanut oil to come one-third of the way up the side of a saucepan. Heat to 160C. Cook chips, in 3 batches, for 2-3 minutes each batch or until starting to brown. Drain on paper towel.
  6. Heat olive oil in a large non-stick frying pan. Cook beef patties for 2 minutes each side for medium, or until cooked to your liking. Transfer to a baking tray.
  7. Preheat grill to high. Place the cheese on the beef patties. grill for 2 minutes or until the cheese is melted. Cover loosely with foil and set aside to rest.
  8. Reheat peanut oil to 170C. Cook chips again, in 3 batches, for 3-4 minutes each batch or until golden. Drain on paper towel and season well with salt.
  9. Top roll bases with lettuce, patties, spicy sauce, beetroot and onion. Top with roll tops. Serve with the chips and any remaining sauce on the side.

 

CHICKEN SCHNITZEL TRAY BAKE:

Ingredients

  • 4 golden crumb chicken breast schnitzels
  • 2 x 130g cherry tomatoes, on the vine
  • 2 large zucchini, halved, thickly sliced
  • 1 bunch broccolini, trimmed, halved lengthways
  • ¼ cup finely grated parmesan
  • 50g butter, at room temperature
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh continental parsley

Method

  1. Preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper.
  2. Place the chicken schnitzels on the prepared tray. Spray with oil. Season.
  3. Scatter the tomatoes and zucchini around the chicken. Spray with oil. Bake for 20 minutes.
  4. Add the broccolini to the tray and sprinkle everything with parmesan.
  5. Increase the oven to 220C/200C fan forced and bake for a further 10 minutes or until the schnitzels are golden and cooked through, and the vegies are tender.
  6. Meanwhile, place the butter, garlic, chives and parsley in a bowl. Season. Mix well to combine. Chill until needed.
  7. Dot the herb butter over the hot chicken schnitzels and vegetables just before serving. Season everything with pepper.
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