As much as I love the hustle and the bustle of Father’s Day treats in restaurants and coffee shops it would be just as easy to spoil dad at home or with a picnic…and cheaper too! Especially if the whole family is coming along!

I won’t get to spend father’s day with my dad, and many of my friends won’t either, so we are relying on YOU to have all the fun on our behalf!

I thought you’d either wake him up on Sunday with a special breakfast or perhaps wait till lunch and celebrate then.  So here is a fabulously easy Hollandaise sauce for you ( I promise it will work if you follow the recipe!) or make my Dirty Tomahawk Steak (see yesterday’s blog) or my famous Sun-Tanned Pumpkin and Chilli Chicken (previous blog post but I’ve added it in here).

Be your father’s FAVOURITE CHILD! Recipes for Father’s Day!

Whether you’re spoiling him to breakfast in bed or a luscious lunch…I’ve got you covered!

Breakfast for Dad

What better way to show him that you love him than with a spectacular home-cooked breakfast.  Use my amazingly easy blender hollandaise for his eggs this Father’s Day and you will really be his favourite!  It’s not only simply and easy but it’s delicious too. I don’t want you stressing over a double-boiler and curdling the eggs under pressure!

DON’T FORGET TO BLING!  Of course you must ‘bling’ up the eggs and their glorious sauce with some sexy black salt and chive bling…or just garnish with black ground pepper, chilli and edible petals and micro herbs(or freshly chopped chives and parsley will do!)

Best ever blender Hollandaise
(serves 4)
3 egg yolks at room temperature
1 tablespoon water
15ml lemon juice
salt and pepper to taste
pinch cayenne pepper
100g hot (not boiling) melted butter
Method:
Place the egg yolks, water lemon juice and seasoning together in a suitable blender jug.  Blend this mixture until nice and smooth, just for a few seconds.  Add the melted butter in slowly, pouring and blending until all the butter has been combined and the sauce is thick and creamy.  Check seasoning and then serve warm!  You can keep this warm by placing the bowl over another bowl full of hot water, or this sauce is perfect served cold too!  Why not try this sauce over a sizzling and sexy steak too, you’ll get a round of applause every time!

You can add dill, tarragon, chives or curry powder for wonderful variations of this!
Garnish with lots of freshly ground black pepper, fresh herbs and edible petals.

Lunch for dad (and the family)

Father’s Day is a wonderful opportunity to stage a family get-together.  Instead of working too hard you can really get an easy round of applause with this wonderful and very manly chicken dish…my famous ‘Sun-tanned Spachie/Chicken!  If you would prefer my Black Steak with Basil and Porcini Mayo just head to my blog!

Bling up your next roast with this fabulous ‘spray-tanned’ roast chicken!  

Roast chicken is an all time favourite.  It’s the definitive crowd pleaser and will never go out of fashion.  ‘Bling’ up your next roast with this fabulous turmeric and curry spray-tanned chicken stuffed with roasted pumpkin and chilli.

Here’s how:

1 family sized chicken, or use a few spatchocks instead

1 teaspoon turmeric powder

1 tablespoon curry powder

50ml olive oil

5 ml flake salt to season

Chilli and Pumpkin stuffing

1 onion finely chopped

1 teaspoon finely chopped chilli

1 teaspoon finely chopped sage

1 teaspoon finely chopped garlic

2 cups roasted/cooked pumpkin (or use butternut or sweet potato)

1 cup bacon bits/speck/chorizo finely chopped

Method:

Prepare the filling by first heating and greasing a frying pan until nice and hot (as I like to say “swear word” hot) so that when you add the bacon it sizzles.  Shake the pan but do not stir too soon.  Allow the bacon to brown and then add the  garlic, onion and sage.  Reduce the heat and allow the onion to soften before adding the pumpkin mash.  Season to taste and allow to cool.

Cut the chicken down the back bone and then open up to make a chicken flattie.  Once laying flat, loosen the skin from the neck side of the bird, loosening it from the flesh all the way down the breasts and down towards the thighs and drumstick as well, creating an envelope for the stuffing.  Place spoonful’s of the filling onto the breast and then work it down over onto the drumstick.  Keep filling the ‘envelope’ up until the skin is full all the way down the the drumsticks, thigh and over the breast.  Reshape the bird.

Make a ‘bronzer’ paste with the oil, turmeric and curry powder and then brush all over the bird giving your bird some fabulous colour and personality.

Roast hot and fast in an oven of 200c for about 20-30 minutes until the juices run clear.

Serve this gorgeous super-model of a bird with a lovely fresh salad, roast vegetables or anything you like!

What do you think of this idea!  Would you like more recipes to bling up a simple roast?

Happy cooking, I hope your dad thinks you’re fabulous, and make sure you put some personality on your plate and bling up every meal!

Mel Townsend

The Vanilla Zulu