- Big Moments
What Should I Cook for Father’s Day?
It’s that time of year when we take a moment to give thanks to the men in our lives. And what better way to celebrate this Father’s Day than by cooking up a feast for your dad, grandfather, or uncle? We’ve included some easy recipes to express your gratitude, as well as some recommendations for matching bottles that are sure to please.
Chicken Rice Pilaf with Chickpeas and Brown Butter
Serves: 4
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients:
- 4 Coles RSPCA Approved Australian Chicken Thigh Cutlets, fat trimmed
- ½ tsp ground paprika
- 1 tbs olive oil
- 1½ cups (300g) long-grain white rice, rinsed, drained
- ½ small brown onion, finely chopped
- 1 garlic clove, finely chopped
- 2½ cups (625ml) salt-reduced chicken stock
- 45g unsalted butter
- 400g can chickpeas, rinsed, drained
- 2 tbs chopped fresh coriander
Method:
- Preheat oven to 190°C (170°C fan-forced). Season chicken with salt and pepper. Sprinkle with paprika. Heat a large ovenproof frying pan over medium-high heat. Add oil and chicken, skin-side down. Cook for 6 minutes or until skin is golden and crisp. Turn and cook for 3 minutes or until golden. Transfer to a plate.
- Add rice to the frying pan and cook, stirring frequently, for 8 minutes or until toasted. Add onion and garlic and cook for 2 minutes. Add stock. Season with salt and pepper. Bring to the boil. Arrange the chicken on top of the rice. Cover pan with a lid or foil. Bake for 15-20 minutes or until the rice has absorbed the stock. Uncover and bake for a further 10 minutes or until rice on top is becoming crisp.
- Meanwhile, in another large frying pan over medium heat, melt butter. Add chickpeas and cook, stirring, for 8 minutes or until the chickpeas are heated through and the butter browns.
- Spoon the chickpeas and butter over the rice. Sprinkle with coriander.
Serve with lemon wedges.
To drink: Balance that hearty, soul-warming rice and chicken combo with a comparatively light drink. Try a classic Gin and Tonic made with the citrus-infused Four Pillars Rare Dry Gin.
Paprika Steak with Capsicum Chimichurri
Serves: 4
Prep and cooking time: 15 minutes
Ingredients:
- 600g Coles Australian No Added Hormones Beef Scotch Fillet Steak
- 2½ tsp smoked paprika
- 2 bunches baby broccoli
- 1 bunch asparagus, woody ends trimmed
- 330g jar roasted peppers (capsicum), drained, seeded, coarsely chopped
- ½ cup coarsely chopped flat-leaf parsley
- ¼ cup coarsely chopped coriander
- ¼ cup coarsely chopped mint
- 1½ tbs coarsely chopped rosemary
- ¼ cup (60ml) olive oil
- 2 tbs red wine vinegar
- 60g packet Coles Australian Baby Rocket
Method:
- Heat a barbecue grill or chargrill on high. Spray the beef with olive oil spray and sprinkle with 2 tsp of the paprika. Season well.
- Cook the beef on the grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, cook the baby broccoli and asparagus on the grill, turning, for 2-3 minutes or until bright green and tender crisp. Transfer to a plate.
- While the baby broccoli mixture is cooking, place the capsicum, parsley, coriander, mint, rosemary, oil, vinegar and remaining paprika in a medium bowl and stir to combine. Season.
- Thinly slice the beef. Arrange the beef on a large serving plate with the baby broccoli mixture and rocket. Spoon the capsicum mixture over the beef and serve immediately.
To drink: If you’re serving steak, you can’t go wrong with a pairing of bourbon. We’d suggest something bright and bold like a bottle of Maker’s Mark 46, which is rich with the flavour of caramelised wood sugar.
Italian-style Lemon Chicken
Serves: 6
Prep and cooking time: 15 minutes
Ingredients:
- 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
- 100g butter, chopped
- 2 garlic cloves, crushed
- ¼ cup (50g) drained baby capers
- 3 lemons, zested, juiced
- 1 tomato, finely chopped
- 1 red onion, finely chopped
- ⅓ cup pimento-stuffed olives, thinly sliced
- 50g fetta, crumbled
- ½ cup flat-leaf parsley
Method:
- Place 1 piece of chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.
- Heat a large flameproof roasting pan over high heat. Melt 20g of the butter in the pan. Add the chicken to the pan and cook for 2 minutes each side or until the chicken is golden brown and just cooked through. Transfer to a large heatproof plate and cover with foil. Reduce heat to medium.
- Place remaining butter in the pan and cook, stirring, for 2-3 minutes or until the butter melts and is golden brown. Add the garlic and capers to the pan and cook for 1 minute or until the capers are crisp. Add the lemon zest and lemon juice and stir to combine. Return the chicken and any juices to the pan. Cook, turning occasionally, for 2 minutes or until the chicken is cooked through and the sauce thickens slightly.
- Meanwhile, place the tomato, onion, olive and fetta in a bowl and gently toss to combine.
- Sprinkle the chicken with the tomato mixture and parsley and serve immediately.
Serve with mixed salad leaves.
To drink: Match this Italian-style dish with a thoroughly Italian cocktail – the Negroni. You’ll need a dry gin like Bombay Sapphire as well as a bottle of Cinzano Rosso Sweet Vermouth and some Campari.
Carrot, Parsnip and Beetroot Cupcakes
Serves: 18
Prep: 15 minutes
Cooking: 25 minutes
Ingredients
- 2½ cups (375g) self-raising flour
- 1½ cups (330g) dark brown sugar
- 1 parsnip, peeled, coarsely grated
- 1 carrot, peeled, coarsely grated
- 1 medium beetroot, peeled, coarsely grated
- ½ cup (50g) coarsely chopped walnuts
- 2 tsp finely grated orange rind
- 1½ tsp mixed spice
- ½ cup (125mL) vegetable oil or canola oil
- 4 Coles Australian Free Range Eggs, lightly whisked
- 300g sour cream
- Passionfruit cream cheese icing
- 250g cream cheese, softened
- 80g butter, softened
- 1½ cups (240g) icing sugar mixture
- 1 tbs passionfruit pulp
Method:
- Preheat oven to 180°C. Line 18 holes of two ⅓-cup (80mL) muffin pans with paper cases. Combine the flour, sugar, parsnip, carrot, beetroot, walnut, orange rind and mixed spice in a large bowl.
- Whisk the oil, egg and sour cream in a jug. Add to the flour mixture and stir to combine. Spoon mixture evenly among the paper cases. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
- To make the passionfruit cream cheese icing, use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add the icing sugar in batches, beating well after each addition. Add the passionfruit pulp and beat to combine.
- Use a palette knife to spread the icing over the top of each cake.
Serve with passionfruit pulp.
To drink: Match this unique dessert with an equally special spirit – Aberlour 12yo, a fine 12 year old expression. You’ll taste notes of buttery caramel, accented by spice, oak, and ginger – a perfect balance of sweet and savoury.
Lamington Ice-cream Sandwiches
Serves: 4
Prep time: 5 minutes
Ingredients
- 4 Coles Jam Lamingtons, split
- 125g fresh or frozen raspberries, coarsely torn
- 4 scoops strawberry ice-cream
- Chocolate fudge topping, to drizzle
Method:
- Place the lamington bases, cut-sides up, on serving plates. Top with the raspberries and ice-cream.
- Drizzle with the chocolate fudge topping and top with lamington tops. Serve immediately.
To drink: To complement the delicious chocolate flavour of the lamingtons and the topping, we’d recommend a rich cognac that you can sip and savour – like the Courvoisier VSOP.
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