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.
