Father's Day 2019
Happy Father's Day to all fathers, stepfathers, adopted fathers, foster fathers, grandfathers, fathers-in-law and Dads who are no longer with us.
Enjoy your special day and be pampered by the ones you love, whether they take you out for a beer or two, breakfast, lunch, dinner or coffee.
Appreciate the thought behind the gifts. It may be a picture frame your kid made in kindergarten, a new car from your daughter who just became CEO of her own company, a lawnmower from the garden shop from your son or a tool kit from your partner so you can get on with all those repair jobs around the house.
My Dad was a keen cook for as long as I can remember. He was adventurous and would try any cuisine, from fondue to sukiyaki.
So here's to you, Dad!
I wish you were around for me to cook you a Father's Day breakfast with love.
Impress Dad with your culinary prowess on Father's Day with these recipes from Australian Pork.
Bacon and sweetcorn breakfast muffins
olive oil spray
4 rashers (about 250g) Australian rindless middle bacon rashers
1 tbsp olive oil
300g can sweet corn kernels, drained
100g butter, melted
1 tbsp honey
1 cup shredded tasty cheese
1/4 cup milk
2 tbsp finely chopped chives, plus extra to serve
1 cup plain flour
2 tsp baking powder
Preheat oven to 180°C fan-forced. Spray a 6-hole (¾ cup-capacity) muffin pan with oil.
Line each hole with bacon rashers, slice the loin in half to line the base and use strips of bacon to line the sides. Chop the bacon off-cuts.
Heat oil in a large frying pan over medium-high heat. Add chopped bacon off-cuts and corn. Cook, stirring occasionally, for 5 mins or until bacon is golden. Set aside to cool for 5 mins.
Combine butter, eggs and honey in a large mixing bowl. Whisk until combined. Stir in cheese, milk, chives and three quarters of the cooled corn and bacon. Sift in flour and baking powder. Season with salt and pepper. Stir until combined.
Divide batter evenly into each bacon-lined hole. Scatter remaining cooled corn and bacon over the top.
Bake for 25 minutes or until golden and puffed. Remove from oven and set aside in pan for 5 minutes. Serve hot or cold scattered with extra fresh chives.
Pork and fennel risotto
1/4 cup extra virgin olive oil, plus extra to drizzle
600g pork medallion or leg steaks, cut into 2cm pieces
1 large or 2 small pieces of fennel, fronds separated
1 leek, chopped
250g swiss brown mushrooms
3 garlic cloves, chopped
1 tbsp chopped thyme leaves
1 ½ cups brown rice
1 cup dry white wine
1litre chicken stock, warmed
½ cup grated parmesan, rind reserved
1 lemon, juiced
125g baby spinach
Heat the oil in a deep frypan over medium high heat.
Season the pork and cook for 4-5 minutes until golden. Remove pork from the pan, leaving any remaining oil in the pan.
Chop half the fennel bulb and add to the pan with the leek and mushrooms. Cook for 3-4 minutes until softened then add the garlic and thyme and cook for a further minute until fragrant.
Add the rice and cook for 1-2 minutes until toasted then add the wine. Add the stock and bring to a simmer, cooking until all the liquid has been absorbed.
Return the pork to the pan and stir through with parmesan and half the spinach, adding a little more hot water if needed. Remove from the heat.
Finely shave the remaining fennel head using a mandolin. Toss in the lemon juice and olive oil and remaining spinach leaves and season. Serve salad with the risotto.
For more delicious recipes check out www.pork.com.au