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:
- 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
- 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.
- Meanwhile, combine barbecue sauce and paprika in a small bowl. Place steaks in a glass or ceramic baking dish. Brush steaks with sauce mixture.
- 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.
- 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.
- 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:
- 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
- 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
- Preheat a covered barbecue on medium (alternatively, preheat oven to 160C).
- Combine oil, paprika, chilli, garlic salt, brown sugar and dried oregano in a shallow ceramic dish. Add ribs and rub to coat.
- Place ribs in a lined disposable baking dish. Cover with foil.
- Cook in covered barbecue using indirect heat, or in oven, for 1 hour.
- Remove foil. Cook for a further 1 hour.
- Meanwhile, to make the BBQ sauce, combine the onion, tomatoes, garlic, sugar, vinegar and Worcestershire sauce in a medium saucepan.
- 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.
- Transfer onion mixture to a blender or food processor. Blend or process until smooth.
- Brush half the BBQ sauce over the ribs in the tray.
- Cook for 1 hour or until meat is tender.
- Serve the ribs with the remaining BBQ sauce and salad.
BEEF BURGERS WITH SPICY TARTARE SAUCE & DOUBLE-FIRED CHIPS:
- 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
- Grease a baking tray with oil.
- Cook potato in a saucepan of salted boiling water for 12 minutes or until tender and starting to break up.
- Drain. Cool slightly. Place on tray. Place in the fridge for 1 hour to dry out.
- For the sauce, combine all ingredients in a bowl. Cover. Place in the fridge to allow flavours to develop.
- 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.
- 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.
- 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.
- 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.
- 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:
- 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
- Preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper.
- Place the chicken schnitzels on the prepared tray. Spray with oil. Season.
- Scatter the tomatoes and zucchini around the chicken. Spray with oil. Bake for 20 minutes.
- Add the broccolini to the tray and sprinkle everything with parmesan.
- 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.
- Meanwhile, place the butter, garlic, chives and parsley in a bowl. Season. Mix well to combine. Chill until needed.
- Dot the herb butter over the hot chicken schnitzels and vegetables just before serving. Season everything with pepper.