FOOD

7 Droolworthy Recipes To Make Dad This Father's Day

All the burgers, bacon and ribs a dad could want.

01/09/2016 7:03 AM AEST | Updated 03/09/2016 5:26 PM AEST
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Photography 2016 © Billy Law

Good food is one of the best ways to a person's heart (via the stomach, obviously), and in the case of dad, it's usually meals with lots of bacon, ribs and sticky sauce.

Today is Father's Day and while your dad probably doesn't want to make a fuss about it, it's always nice to surprise the people you love with delicious food (that you can enjoy, too).

Enter these ridiculous recipes your dad will definitely not pass up this Sunday. Imagine bacon mac and cheese burgers, pork ribs, bacon avocado wedges and double-choc candied bacon brownies. It's enough to make even Ron Swanson swoon.

Fire up the barbecue and heat that oven to high because things are about to get very, very delicious, thanks to these following recipes from Feed The Man Meat by Oscar Smith and The Little Bacon Cookbook by Jack Campbell.

1. Grilled pork ribs with Vietnamese dipping sauce


Extract from Feed The Man Meat by Oscar Smith, published by Smith Street Books, RRP $35.

Serves four.

INGREDIENTS

  • 1.5kg pork spare or baby back rib racks, cut into individual ribs
  • Iceberg lettuce leaves, to serve
  • Fresh mint sprigs, to serve
  • Coriander sprigs, to serve
  • Cucumber cut into sticks, to serve
  • Small red chillies, sliced, to serve

Marinade:

  • 4 French shallots, sliced
  • 4 spring onions, roughly chopped
  • 1 lemongrass stalk, white part only, chopped
  • 1 cup coarsely chopped coriander stems, roots and leaves
  • 5cm piece ginger, peeled and sliced
  • 6 garlic cloves, peeled
  • 80ml (⅓ cup) fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons palm sugar
  • 1 teaspoon ground white pepper

Dipping sauce:

  • 60ml (¼ cup) fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons caster sugar
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely sliced
  • 2 tablespoons lime juice

METHOD

1. To make the marinade, place the ingredients in a food processor and process until finely chopped.

2. Place the pork ribs in a large bowl and coat well with the marinade. Cover with plastic wrap and refrigerate for up to five hours, tossing occasionally.

3. Preheat a hooded barbecue grill to medium–low and lightly grease with oil.

4. Place the ribs bone-side down on the grill, reserving the marinade for basting. Cover and cook, basting with the marinade every 15 minutes for one hour. Turn the ribs, baste and reduce heat to low. Cover and cook for a further 30 minutes until tender.

5. Meanwhile, to make the dipping sauce, combine the fish sauce, vinegar and sugar with 80ml (⅓ cup) water in a small saucepan over medium heat. Bring to just below boiling point then set aside to cool. Add the garlic, chilli and lime juice, and stir to combine.

6. Transfer the ribs to a serving platter and arrange the lettuce, mint, coriander, cucumber and chilli around them. Serve the dipping sauce in small individual bowls.

Photography 2016 © Billy Law
These sticky pork ribs have a refreshing Vietnamese twist and a sweet and sour hot dipping sauce.

2. Grilled beef fajitas with salsa and guacamole


Extract from Feed The Man Meat by Oscar Smith, published by Smith Street Books, RRP $35.

Serves 4-6.

INGREDIENTS

  • 1kg beef skirt steak
  • 2 red onions, halved and sliced
  • 1 red capsicum, sliced
  • 1 green capsicum, sliced
  • 1 yellow capsicum, sliced
  • 10 flour tortillas
  • 150g queso fresco or feta cheese, crumbled
  • 125g (½ cup) sour cream

Marinade:

  • 125ml (½ cup) olive oil
  • 3 garlic cloves, crushed
  • 3 tablespoons soy sauce
  • Juice of 2 limes
  • 1 tablespoon soft brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons ancho chilli powder
  • 2 teaspoons chilli flakes
  • 1 teaspoon sea salt flakes
  • ½ teaspoon black pepper

Fresh tomato salsa:

  • 1 long red chilli, finely chopped
  • 250g cherry tomatoes, roughly chopped
  • 1 cup coriander leaves and stalks, roughly chopped
  • Juice of 1 lime

Guacamole:

  • 1 avocado, peeled and diced
  • Juice of ½ lime

METHOD

1. To make the marinade, combine the ingredients in a small bowl and mix well.

2. Place the steaks in a dish and the onion and capsicum in a second dish. Divide the marinade between the dishes and mix to coat. Cover with plastic wrap and refrigerate for two hours.

3. To make the salsa, combine the ingredients in a small bowl. Season to taste. Cover and set aside until needed.

4. To make the guacamole, combine the ingredients in a bowl and mash roughly with a fork. Season to taste. Cover and set aside until needed.

5. Preheat a barbecue grill and hotplate to high and lightly grease with oil.

6. Cook the steaks on the grill for 1–2 minutes, then turn. Cook for another 1–2 minutes, and turn again. Continue cooking, turning every minute or so, for 8–10 minutes in total, or until done to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

7. Cook the capsicum and onion mix on the hotplate, turning occasionally, for about 5–8 minutes or until just cooked and slightly charred. Transfer to a serving platter and keep warm.

8. Cut the steaks diagonally into thin slices and transfer to the serving platter.

9. Briefly toast the tortillas on one side over the hot grill and stack onto a board. Serve with the salsa, guacamole, cheese and sour cream alongside.

Photography 2016 © Billy Law
This Mexican feast is vibrant, colourful and packed full of flavour.

4. Halloumi burgers with peperonata


Extract from Feed The Man Meat by Oscar Smith, published by Smith Street Books, RRP $35.

Serves four.

INGREDIENTS

  • 1 tablespoon olive oil
  • 250g haloumi, coarsely grated
  • 150g sweet potato, coarsely grated
  • 150g zucchini, coarsely grated and squeezed to remove excess moisture
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped flat leaf (Italian) parsley
  • Finely grated zest of 1 lemon
  • 1 large egg
  • 4 wholegrain burger buns, split
  • 1 large handful baby spinach or lettuce leaves
  • 1 large tomato, sliced

Peperonata:

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • ½ teaspoon dried chilli flakes
  • 1 small red onion, finely sliced
  • 2 red capsicums, sliced into 1cm strips
  • ¼ teaspoon sea salt flakes
  • ½ teaspoon soft brown sugar

METHOD

1. Heat the olive oil in a small frying pan over medium heat. Fry the sweet potato for 4–5 minutes until cooked and just beginning to caramelise. Set aside to cool.

2. In a large mixing bowl, combine the halloumi, sweet potato, zucchini, mint, parsley, lemon zest and egg.

3. Divide the mixture into four equal portions and, using wet hands, shape into patties. Cover with plastic wrap and refrigerate for at least 30 minutes to firm.

4. To make the peperonata, heat the olive oil in a medium sized frying pan over medium heat. Add the garlic and chilli flakes, and cook gently for one minute. Add the onion and capsicum and cook, stirring frequently, for 15 minutes or until softened and beginning to caramelise. Add the salt and sugar and cook for a further two minutes.

5. Heat a barbecue hotplate to medium and lightly grease with oil.

6. Brush or spray the burgers lightly with olive oil. Cook on the hotplate for 3–4 minutes on each side until golden brown, using a barbecue spatula to gently turn the burgers.

7. Toast the burger buns lightly on each side, then assemble each with baby spinach or lettuce, tomato, a burger patty and the peperonata.

Photography 2016 © Billy Law
The salty halloumi with the hot peperonata is a winning combo.

5. Sticky beef short ribs with bourbon-laced barbecue sauce


Extract from Feed The Man Meat by Oscar Smith, published by Smith Street Books, RRP $35.

Serves four.

INGREDIENTS

  • 2kg beef short ribs, cut between bones into single ribs
  • Apple and cabbage slaw, to serve (optional)

Spice rub:

  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt flakes
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, crushed
  • 80ml (⅓ cup) olive oil

Barbecue sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, deseeded and finely chopped
  • 80ml (⅓ cup) cider vinegar
  • 45g (¼ cup softly packed) soft brown sugar
  • 170ml (⅔ cup) tomato passata (puréed tomatoes)
  • 2 tablespoons lemon juice
  • 80ml (⅓ cup) pure maple syrup
  • 2 teaspoons dijon mustard
  • 2 tablespoons worcestershire sauce
  • 80ml (⅓ cup) bourbon

METHOD

1. To make the spice rub, combine the ingredients in a small bowl. Coat the ribs with the rub, massaging the seasoning in well. Cover with plastic wrap and refrigerate for two hours.

2. Preheat the oven to 150°C (300°F).

3. Place the ribs in a baking tin in a single layer. Cook for 2–2½ hours until tender.

4. Meanwhile, to make the barbecue sauce, heat the oil in a medium-sized saucepan over medium–low heat. Cook the onion, stirring occasionally for 8–10 minutes until softened. Add the garlic and chilli and cook for a further four minutes. Add the vinegar, sugar, passata, lemon juice, maple syrup, mustard, worcestershire sauce and bourbon. Stir to combine and bring to the boil. Reduce heat and simmer for about 15 minutes or until it develops a thick pouring consistency. Season to taste and set aside to cool.

5. Preheat a barbecue grill to medium high and lightly grease with oil.

6. Brush the ribs with barbecue sauce and cook, turning regularly and basting, for 20–30 minutes until a charred and sticky crust forms. Serve with remaining barbecue sauce and, if desired, apple and cabbage slaw.

Photography 2016 © Billy Law
Sticky perfection.

5. Bacon-wrapped sweet potato with avocado wedges


Extract from The Little Bacon Cookbook by Jack Campbell, published by Smith Street Books.

RRP $29.99.

Serves 4-6.

INGREDIENTS

  • 3 small (about 500g) orange sweet potatoes, scrubbed well
  • 17 slices rindless streaky bacon, halved lengthways
  • Olive oil cooking spray
  • 3 tablespoons plain flour
  • 1 large free range egg, lightly beaten
  • 60g (1 cup) panko (Japanese) breadcrumbs
  • 3 tablespoons finely grated parmesan cheese
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet smoked paprika
  • 2 firm ripe avocados, cut into 8 wedges each
  • Salt flakes, to serve

Sriracha mayo:

  • 150g good quality mayonnaise
  • About 1 tablespoon sriracha hot sauce
  • Squeeze of lime juice, to taste

METHOD

1. Preheat the oven to 200°C/400°F (fan forced). Line two large baking trays with foil and place a wire rack on top of each.

2. Cut the sweet potato lengthways into wedges. You should get six wedges from each. Wrap each wedge with a bacon slice and place in a single layer over the prepared rack. Spray lightly with olive oil.

3. Bake for 10 minutes then move to a lower shelf in the oven. Increase the oven temperature to 210°C/410°F (fan forced). Continue baking for a further 15 minutes or until the potato is tender and the bacon is crisp.

4. Meanwhile, set up three shallow bowls in a row. Put the flour in the first bowl and season with salt and pepper. Place the egg into the middle bowl and combine the breadcrumbs, cheese, spices and a little more salt and pepper in the remaining bowl.

5. Working with one avocado wedge at a time, coat each wedge in the flour, shaking off the excess, followed by the beaten egg. Then roll in the breadcrumb mixture to coat well. Place on the second wire rack. Spray lightly with olive oil. Add to the top shelf of the oven, above the sweet potato, and bake for 13–15 minutes until lightly browned and crisp.

6. Meanwhile for the sriracha mayo, combine the sriracha, mayonnaise and lime juice in a small bowl and set aside until required.

7. Sprinkle the wedges with salt flakes and serve on a platter with the sriracha mayo on the side for dipping.

Photography 2016 © Billy Law
This dish proves that everything is better wrapped in bacon, especially smooth yet crunchy avocado wedges.

6. Bacon-wrapped mac and cheese burgers


Extract from The Little Bacon Cookbook by Jack Campbell, published by Smith Street Books.

RRP $29.99.

Serves six.

INGREDIENTS

  • 250g macaroni
  • 40g butter
  • 2 shallots, finely chopped
  • 1½ tablespoons plain flour, plus extra for coating
  • 250ml (1 cup) full cream milk
  • 125g (1 cup) grated Gruyere or smoked cheddar cheese
  • 75g (¾ cup) finely grated
  • Parmesan cheese
  • 2 large free range eggs, lightly beaten
  • 80g (1⅓ cups) panko (Japanese) breadcrumbs
  • 125ml (½ cup) sunflower or vegetable oil
  • 6 slices middle (long cut) bacon (about 40 cm), rind removed
  • 6 rolls or brioche buns, halved and toasted
  • Dijonnaise, good quality aioli or smoky tomato sauce, to serve
  • Lettuce and sliced tomato, to serve

METHOD

1. Line a 33cm x 23cm baking tray with baking paper.

2. Bring a large saucepan of salted water to the boil. Cook the macaroni according to the packet directions or until al dente, stirring often to prevent sticking. Drain.

3. Meanwhile, melt the butter in a saucepan. Add the shallots and cook for 3–4 minutes until soft. Stir in the flour. Remove from the heat and slowly stir in the milk. Return to the heat and gently bring to the boil, stirring until thickened. Remove from the heat and stir in the cheeses until melted. Season with salt and pepper then stir in the macaroni until well combined. Pour into the prepared tray, pressing down with a wooden spoon to compact the macaroni mixture. Refrigerate for at least three hours to set.

4. Turn the macaroni out onto a clean work surface and cut into six rounds using a 9cm cutter. (Save any leftover mac and cheese and reheat as a snack.)

5. Place the extra flour, egg and breadcrumbs into three separate shallow bowls. Coat each macaroni patty in the flour, shaking off the excess, followed by the beaten egg, then into the breadcrumbs, pressing on to coat well. Place onto a plate.

6. Heat the oil in a large non-stick frying pan until very hot. Shallow-fry the patties, three at a time, for 2–3 minutes on each side until golden. Transfer to a plate lined with paper towel to drain. Discard the oil and wipe out the pan. Wrap a rasher of bacon the whole way around each patty and secure the ends with a toothpick. Heat the pan. Cook the bacon-wrapped patties, three at a time, for 3–4 minutes on each side, or until the bacon is golden. Remove the toothpicks.

7. Serve on the toasted buns spread with dijonnaise, topped with lettuce and tomato.

Photography 2016 © Billy Law
Oh, boy.

7. Double-choc stout, macadamia and candied bacon brownies


Extract from The Little Bacon Cookbook by Jack Campbell, published by Smith Street Books.

RRP $29.99.

Makes 16.

INGREDIENTS

  • 170g butter, roughly chopped
  • 150g dark chocolate, roughly chopped
  • 125g rindless loin (back) bacon, cut into 1.5 cm strips
  • 330g soft brown sugar
  • 3 extra large free range eggs
  • 125ml (½ cup) stout or other dark beer
  • 150g (1 cup) plain flour
  • 35g Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • 150g white chocolate, roughly chopped
  • 100g macadamia nuts, roughly chopped

METHOD

1. Preheat the oven to 160°C/320°F (fan forced). Grease and line a 20cm x 30cm slice tin with baking paper, extending the paper over the two long sides to help remove the cooked brownie.

2. Combine 150g of the butter and the chocolate in a medium heavy-based saucepan over low heat and stir until melted and smooth. Set aside to cool for 15 minutes.

3. Heat the remaining butter in a large heavy-based saucepan over medium heat. Add the bacon and cook, stirring, for 6–8 minutes until well browned and crisp around the edges. Remove with a slotted spoon and set aside.

4. Whisk the sugar, eggs and stout together in a large bowl, then whisk in the cooled chocolate mixture. Sift the flour, cocoa and baking powder into the bowl and add half of the white chocolate and half of the macadamias. Stir until just combined. Pour into the prepared pan and scatter with the remaining white chocolate and the macadamia nuts and bacon.

5. Bake for 30–35 minutes or until a skewer inserted in the centre comes out with just a few crumbs clinging to it. Allow to cool in the pan for 15 minutes before removing.

6. Cut into pieces and enjoy warm and gooey or leave to cool. These brownies will keep in an airtight container for up to three days.

Photography 2016 © Billy Law
Fudgy, gooey brownies with a hint of salty, smoky bacon.

Photography 2016 © Billy Law

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