Three fantastic Father’s Day recipes

This weekend is Father’s Day and this year it also happens to coincide with Men’s Health Month, so what better way to show dad you love him by making him a hearty and healthy meal. Below are three easy-to-follow recipes for nutritious and mouth-watering meals.

Oh, and if you haven’t already bought your dad a gift, you may wish to check out our handy last minute gift guide for Father’s Day.

Mushroom & Chorizo Caponata (serves 3 – 4, pictured above)

Ingredients:

• 30ml oil
• 1 red onion
• 100g Chorizo, sliced
• 1 small brinjal, cubed
• 200g button mushrooms, cubes
• 200g baby mushrooms
• 2 celery stalks, sliced
• 1 baby marrow, sliced
• 30ml brown sugar
• 100ml red wine vinegar
• 2 x tins chopped tomatoes
• 40g capers
• 40g raisins or sultanas
• 40g pine nuts, toasted
• 15ml fresh mint, chopped

Method: 

• Heat the oil in the pan and fry the onions for 3-4 minutes.
• Add the chorizo and brinjal and fry for 3 minutes.
• Add the mushroom and fry for a further 5 minutes.
• Stir in the celery, baby marrow, brown sugar, vinegar, tomatoes, capers and raisins and simmer for 10-15 minutes.
• Stir in the pine nuts and fresh mint before serving with rice or crusty white bread.

Cook’s note: omit the chorizo for a vegan alternative.

Spicy Korean Beef & Mushroom Egg Noodles  (serves 3 – 4)

Ingredients:

• 5ml Sambal Oelek or chilli paste
• 15ml curry paste
• 45ml soy sauce
• 15ml sesame oil
• 15ml caster sugar
• 2 cloves garlic, crushed5ml ground ginger
• 2 packets 2 minute ramen noodles
• 15ml + 15ml oil
• 250g button or portabellini mushrooms, sliced
• 1 big brown mushroom, thinly sliced and halved
• 200g beef steak, thinly sliced
• 3 spring onions, sliced
• 45ml fresh coriander, chopped
• 1 red or green chilli, sliced (optional)

Method:

• Whisk the chilli paste, curry paste, soy sauce, sesame oil, caster sugar, garlic and ginger in a small bowl.
• Add the meat and coat in the mixture. Cover and chill for at least 30 minutes or overnight.
• Prepare the noodles as per packet instructions, drain and set aside.
• Heat 15ml oil in a wide pan or wok and fry the mushrooms for 4 – 5 minutes. Transfer to a plate.
• Return the pan to the stove with the remaining 15ml oil and fry the steak and marinade for 3 -4 minutes.
• Return the mushrooms to the pan and the noodles. Toss to combine.
• Garnish with spring onions, coriander and extra chilli if desired.

Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies (serves 4 – 6)

Filling ingredients:

• 10ml olive oil
• 15ml butter
• 150g button or portabellini mushrooms, quartered
• 100g baby mushrooms
• 5ml paprika
• 5ml ground cumin
• salt and milled black pepper
• 500g roasted butternut, cubed
• 125g feta cheese
• 45ml dukkah
• 50g flaked almonds, toasted and crumbled
• 45ml fresh coriander, chopped

Phyllo Pot Pies ingrediets

• 45ml olive oil
• 6 sheets phyllo pastry, trimmed into large squares
• 30ml white sesame seeds

To Serve: Fresh coriander leaves

Filling method:

• Heat the oil and butter in a pan and fry the mushrooms and button mushrooms for 5 minutes.
• Add the paprika and ground cumin and cook for 2 minutes.
• Turn off the heat and add the remaining ingredients.
• Gently combine and set aside.

Phyllo Pot Pies method:

• Preheat the oven to 200°.
• Brush the sheets of phyllo pastry lightly with olive oil and arrange on top of each other in an overlapping stack.
• Place the cooled filling in the centre of the pastry and enclose the filling in the pastry.
• Brush the top with olive oil and scatter the sesame seeds over the top.
• Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.