Indulge dad this Father’s Day with a handsome feast that features new takes on some vintage favourites
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Seafood & Saffron Chowder
Savoury Pinwheel Scones with Rosemary Butter
Warm Roast Beef & Horseradish Cream Sandwiches
Kumara & Bacon Salad with Honey Mustard Dressing
Apple & Pecan Spice Cake with Honey Cream Cheese Icing
Chocolate Chunk Peanut Brownies
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Up to 2 weeks ahead: Bake peanut brownie biscuits.
Day before: Make scone filling and rosemary butter. Make chowder base. Prepare beef for roasting. Toss kumara with oil and salt and store in a plastic bag in the fridge; make dressing. Caramelise pecans for cake.
On the day: Bake pinwheel scones. Roast beef. Finish making kumara salad. Bake and ice cake.
Close to serving: Finish making chowder. Assemble beef sandwiches.
Seafood and Saffron Chowder
This impressive soup is really very simple to make. Be sure to use a firm-fleshed fish such as monkfish that will hold together when cooked.
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- 30g butter
- 1 teaspoon each: crushed ginger and garlic
- 1 onion, diced
- ˝ leek, finely diced
- 1 carrot, cut into small dice
- 2 medium potatoes, peeled and diced
- Good pinch of saffron threads
- ˝ cup white wine
- 4 cups fish stock
- 300-400g firm white fish, cut into bite-sized pieces
- 250g raw shelled prawns
- 250g marinara mix
- 300ml cream
- 1 tablespoon cornflour
- To serve: croutons, chives, sour cream
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Heat butter in a large saucepan and briefly sauté ginger and garlic. Add onion, leek, carrot and potatoes and cook 3-4 minutes until fragrant.
Add saffron and wine and cook for 2-3 minutes until the liquid has nearly evaporated. Add fish stock, cover and simmer 15 minutes or until potato is tender. (The chowder can be made ahead to this stage.)
Add fish, prawns and marinara mix to pan and cook 5 minutes.
Combine cream and cornflour and add to soup. Gently heat until thickened and creamy. Season to taste with salt and plenty of freshly ground black pepper.
Serve chowder garnished with chunky croutons, chopped fresh chives and a small dollop of sour cream. Serves 6
Savoury Pinwheel Scones with Rosemary Butter
Feta, parsley and caraway seeds flavour these scrumptious scones. They are best eaten freshly baked but the filling and rosemary butter can be made ahead to cut down on last-minute work.
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- 2 tablespoons olive oil
- 1 onion, diced
- ˝ teaspoon caraway seeds
- 100g feta, diced
- 2 tablespoons chopped parsley
- 3 cups flour
- 3 teaspoons baking powder
- ˝ teaspoon salt
- 50g cold butter
- ˝ cup grated tasty cheese
- 1-1˝ cups milk
- Rosemary butter:
- 100g butter, softened
- 1 teaspoon finely chopped fresh rosemary
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Preheat oven to 210°C. Heat oil in a small saucepan and sauté onion and caraway seeds 5-10 minutes until softened and fragrant. Add feta and parsley and set aside to cool.
Sift flour, baking powder and salt into a large bowl. Grate in butter and rub in with the fingertips to combine. Stir in cheese and enough milk to make a firm, moist dough.
Turn dough out on to a clean surface and pat or roll into a rectangle about 22cm x 30cm. Sprinkle onion and feta mixture over and roll up from the longer side to form a log. Cut into 10 rounds and place cut side down in a circular pattern on a lined baking tray. Bake 10-12 minutes or until risen and golden.
Take scones from oven and cover with a clean tea towel until serving to keep them warm and prevent a hard crust from forming. Serve with combined butter and fresh rosemary. Makes 10
For all the recipes pick up the September issue, on sale August 23.
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