DAD’S THE WORD
SNAPPY DISHES WITH BIG, BOLD FLAVOURS WILL MAKE DAD’S DAY ALL WEEK. @chefbennett23 @Vuebennett
Place all ingredients in a large saucepan and bring to the boil, then reduce to a simmer and cook for 45 minutes. Carefully remove ribs from the pan, transfer to a plate and loosely cover with foil. Increase heat to high and boil cooking liquor for 20 minutes or until liquid is thickened and reduced by around a third. Return ribs to pan and simmer for 10 minutes to heat through. Meanwhile, for pickles, place vinegar, ½ cup (125ml) water, sugar and 1 tsp salt for 1 minute or until sugar and salt have dissolved, then set aside to cool. Place vegetables in a container, pour in cooled pickling liquid and turn to coat. Leave for 10 minutes or longer if time allows. Transfer ribs and sauce to a serving platter, scatter with coriander and serve with drained pickles and steamed rice.
2 tbs olive oil Celeriac rémoulade Whisk together eggs and mustard in a and season. Combine breadcrumbs and caraway seeds in a third bowl. Dust pork in lemon zest and juice and horseradish in parsley and capers and toss to combine. frying pan over medium-high heat and fry until golden and cooked through. Drain on paper towel and keep warm. Top each schnitzel with a fried egg 375ml stout 2 tbs Worcestershire sauce 2 tbs olive oil Roasted capsicum 3 tbs olive oil
PIRI-PIRI CHICKEN WITH CHARRED
6 garlic cloves, roughly chopped 12 long red chillies, 6 seeded and plus 1 extra, halved 2 tbs honey 2 tsp smoked paprika cup (80ml) olive oil 6 chicken Marylands, jointed Charred corn salsa 4 corn cobs, husks removed 1 tbs olive oil ¼ bunch mint, leaves roughly chopped Blitz garlic, chopped chilli, ginger, lemon zest and juice, honey, bay leaf and paprika in With the motor running, slowly pour in oil until combined. Pour three-quarters of the mixture into a bowl, add chicken and turn to coat. Marinate for at least 20 minutes. For salsa, heat a barbecue or chargrill pan to medium-high. Drizzle corn with oil and grill for 10-12 minutes until tender and lightly charred. Cool, then slice kernels from cobs, place in a bowl with remaining ingredients and remaining marinade mixture and season. Reduce barbecue or pan to medium-low. Drain chicken, reserving marinade, and grill (preferably with barbecue hood down), turning and basting with reserved marinade, for 25-30 minutes until chicken is cooked through. Cover loosely with foil to rest and keep warm. Grill whole chillies and lemon halves for 4 minutes or until charred. Serve chicken and grilled chillies with corn salsa and grilled lemon. 400g orecchiette cup (80ml) extra virgin olive oil 1 chorizo (120g), thinly sliced 1 red onion, thinly sliced 2 cloves garlic, crushed 600g medium uncooked prawns, peeled, deveined, halved lengthways 500g small calamari, cleaned, cut into 5mm rings, tentacles trimmed ½ cup (125ml) white wine 1 cup (120g) cooked peas 1½ tbs red wine vinegar 120g baby spinach leaves roughly chopped Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving ½ cup (125ml) of cooking water. Return pasta to saucepan, drizzle with 1 tbs oil, toss to coat and set aside. Heat remaining 3 tbs olive oil in a large non-stick frying pan over medium heat. Add chorizo and fry, turning once, for 3 minutes or until browned. Add onion and garlic and cook, stirring regularly, for 4 minutes or until softened. Add prawns and calamari and cook, stirring regularly, for 2 minutes. Add wine and reduce
OTHER contenders for the best cheese and potato combination include potato, taleggio and rosemary pizza, potato, pecorino and mint ravioli, and pierogi – like Eastern European ravioli often filled with cheese and potato.