MATT PRE­STON

Serve up a Fa­ther’s Day feast next week­end with the daddy of all roasts. Just a few lit­tle twists and Dad will thank you from the bot­tom of his stom­ach

Sunday Herald Sun - Stellar - - Stellar Contents -

Give Dad’s roast some spin.

THIS time next week dads should be sur­rounded by golf balls, com­edy stubby hold­ers or dis­counted books about the day their team won the grand fi­nal. Or in the case of Cronulla Sharks dads, the 18 wins in 1999 that earned them the mi­nor pre­mier­ship. But if you put in a lit­tle prep work, you can make their day com­plete by hand­ing them the TV re­mote while you add some Fa­ther’s Day spin to the Sun­day roast.

SPUDS WITH SIZ­ZLE

Roast those pota­toes in duck fat. They’ll get ex­tra crunchy be­cause duck fat can get hot­ter with­out smok­ing. Plus Dad can get all Pete Evans on the kids, re­mind­ing them that duck fat is mono-un­sat­u­rated and con­tains less sat­u­rated fat than but­ter or co­conut oil.

PAIR BEER ‘N’ BEEF

No won­der stereo­typ­i­cal dads, like me, love these two. BEEEEF… BEEEER… They’re ba­si­cally the same word! So serve roast beef or steak with a mound of beer-bat­tered onion rings, be­cause ev­ery­thing is bet­ter with onion rings – es­pe­cially if beer is in­volved.

THAI ONE ON

This is the sort of tie Dad wants. Give your chook a sa­tay spin. Mas­sage a dry rub of ground co­rian­der and turmeric into the oiled skin. This will al­low an avalanche of dad jokes about breasts and thighs. And as all dads love peanuts (ap­par­ently), while the bird is roast­ing to a crispy golden con­clu­sion, make a cheat’s sa­tay sauce.

Blend ½ cup peanut but­ter, a cou­ple of gar­lic cloves, a gen­er­ous tea­spoon of co­rian­der seeds, a roughly chopped long red chilli and 2 tbs each of brown or palm sugar and lime juice.

Add 1½ tsp fish sauce and a splash of se­same oil to taste. Warm with enough co­conut cream for con­sis­tency.

To serve, break down the chook, splash with the sa­tay sauce and top with toasted peanuts, toasted shred­ded co­conut and loads of co­rian­der.

A LIT­TLE BIT ON THE SIDE

A few flour­ishes take ev­ery­day sides to “another level” as the re­al­ity show cliche goes. Toss Brus­sels sprouts with ba­con or brown but­ter, roast car­rots with co­rian­der seeds and fin­ish in some honey, add toasted al­monds to broc­col­ini or serve lamb with a warm salad of bal­samic roasted beet­roots, hazel­nuts and goat’s cheese.

EL­E­VATE THE CHOOK

I’m loathe to mess with a clas­sic but this is a sim­ple pimp. Place a cou­ple of halved lemons, cut side down, next to your roast­ing chicken. Af­ter cook­ing, squeeze their juice over the cut chook.

Or blend half the lemon – skin, pith and all – and the juice into your gravy. The lemon’s roasted pith is bit­ter, so add the lemon in stages and taste as you go. A lit­tle salt will help bal­ance it. This goes per­fectly with light, Mex­i­can-style beer (con­ve­niently).

ON THE LAMB

Lamb loves olives, an­chovies and to­mato, so it stands to rea­son it would also love those flavours all to­gether in a put­tanesca pasta sauce.

So serve a put­tanesca sauce un­der a crispy, fatty mound of slow-roasted lamb shoul­der. Don’t for­get to add a squeeze of lemon juice and salt flakes just be­fore serv­ing.

You can also turn this into a braise. For the recipe search for lamb shoul­der put­tanesca on de­li­cious.com.au.

A HAPPY END­ING

How about a self-sauc­ing choco­late pud­ding but made with stout, or something as sim­ple as a Guin­ness and cof­fee ice cream float?

Chicken fric­as­see at Hu­bert in Syd­ney.

MATT PRE­STON

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