Dijon, Pepper & Rosemary Butter
Cooking Time (incl prep) 15 mins
- 100g unsalted butter softened
- 2 garlic cloves crushed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 20g rosemary stalks removed and sprigs finely chopped
- 1 tsp cracked black pepper
- 2 tbsp parmesan cheese finely grated
- Start by combining all ingredients in a bowl until thoroughly mixed.
- Lay a large square of clingfilm on a flat surface. Shape your butter into a log shape and place towards one end of your clingfilm.
- Tightly roll and wrap your butter in the clingfilm, use string to tie the sides and create a sausage shape before popping in the fridge to chill and harden for 1-2 hours.
- Remove from the fridge once hardened, cut into disks, and use to crown your Father’s Day steak for a little added indulgence!
Roast Garlic & Olive Oil Mash
Cooking Time (incl prep) 45 mins
- 1 whole garlic bulb
- 900g potatoes peeled and chopped into medium, even chunks (King Edwards or Maris Piper)
- 50g butter
- 75ml extra virgin olive oil
- Boil a kettle of water and pre-heat oven to 180C/160C fan/gas 4. Once heated, pop your whole garlic bulb into the oven for 25-30 mins.
- Whilst you wait, add your potatoes to a large, deep pan, pour over so fully covered in boiling water, add a pinch of salt and cover and simmer over a medium heat for 20 mins. Check they are done by poking a potato with a fork - it should slip off the fork and be soft inside.
- Once your potatoes are ready, drain and return to the pan before adding your butter and half the oil and mashing with a potato masher until lump-free and smooth. Once smooth, use a spoon to whip in and incorporate the rest of the oil.
- Remove your garlic from the oven (careful it will be hot) and use the back of a knife to carefully squeeze out all of the roast garlic from its skin. Mush the garlic with a fork into a smooth paste before adding to your potatoes and mixing until combined.
- Season your mash with salt and cracked black pepper, stir, taste and serve as a decadent side to your Father’s Day steak dinner.
Caesar Salad Wedge
Cooking Time (incl prep) 5 mins (no cooking involved)
- 2 little gem lettuce
- 2 shallots
- 1 tbsp capers
- Small handful pre-made croutons
- 50g Parmesan
- 6 tbsp Caesar dressing (1 1/2 tbsp per portion)
- No need to turn on the oven with this quick, no-cook scrumptious side. Start by cutting each baby gem vertically in half and serve across 4 dinner plates.
- Finely slice your shallots into rings and split evenly across the top of each baby gem wedge before evenly sprinkling each with capers.
- Use a rolling pin to roughly crush your croutons and then sprinkle across your wedges before using a fine grater to grate a generous amount of Parmesan onto each wedge.
- Finish with a drizzle of Caesar and a crack of black pepper for the perfect Italian-American inspired side and accompaniment to spruce up your steak.