Tomorrow is the day to pay tribute to the big guy in our lives, our fathers. It’s the day that was set aside to give us the opportunity to show dad, granddad or that father figure in our lives how much we care, love and appreciate him.
Whether you’re spending the day with your father and family or you’re spending the day with the father of your children, we are certain of one thing, the way to a man's heart is still to a large extent through his stomach. What better way to show your love than by painstakingly preparing all or some of his favourite dishes on this special day.
Here is a delightful menu to help you along, dessert included!
Happy Father’s day!
This salad is refreshing and is a perfect appetiser.
2 lbs assorted seafood, salad shrimp, crab meat, lobster
1 tbs lime juice
⅓ cup chopped parsley
⅓ cup chadon beni
⅓ cup chopped basil
1 cucumber thinly sliced
⅓ cup olive oil
2 tbs lime juice
2 tbs red wine vinegar
¼ cup ketchup
½ cup mayonnaise
1 tsp freshly-ground black pepper
1 tsp Worcestershire sauce
1 tsp sugar
1 tsp Dijon or yellow mustard
salt to taste
Lightly steam seafood and drain well, refrigerate for about 30 minutes.
Mix with lime juice.
Combine seafood with crab, herbs and cucumber.
Combine all the ingredients for the dressing, pour onto seafood and toss.
Chill if not using right away.
Piri Piri chicken
1 3½-4 lb chicken cut into half
Piri Piri marinade/sauce
⅓ cup lime juice
⅓ cup red wine vinegar or white
6 cloves garlic, minced
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
2 tsp salt
1 tsp brown sugar
6 red cayenne peppers
Make slits in the meaty parts of the chicken.
Combine all the ingredients for the marinade and process in a blender or food processor until well blended.
Pour half onto chicken and rub well into chicken, especially into the slits. Refrigerate for about 4 hours.
Refrigerate the remaining marinade.
Preheat grill to 400F.
Place chicken under grill, and grill for about 20 minutes each side, until cooked through.
Combine remaining marinade with 2 tbs olive oil.
Baste with remaining marinade while cooking.
Serves 4 to 6
Chocolate and spice Guinness cake
For the cake:
1 cup Guinness stout
½ cup unsalted butter
1 cup unsweetened cocoa
1 cup granulated sugar
1 cup brown sugar
¾ cup sour cream or unflavoured yoghurt
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp ginger powder
1 tsp cinnamon
½ tsp nutmeg
2 tsp baking soda
Pre-heat oven to 350 degrees.
Grease and line a 9x9-inch cake pan.
In a medium saucepan combine Guinness and butter. Melt butter slowly then remove from heat. Stir in cocoa and sugars, whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; whisk well. Add to Guinness mixture.
Combine flour with spices and baking soda. Add to Guinness mixture and whisk until smooth.
Pour into prepared pan, bake for one hour. Until a wooden pick inserted through the centre comes out clean.
Place cake on a cooling rack and cool in the pan.
Make the frosting:
Cream ¼-cup unsalted butter with 8ozs cream cheese, beat until smooth, add 2 cups sifted icing sugar, and beat until fluffy. Frost cake.
Serves 8 to 10