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Brighten Dad's Day


Father’s Day Feast

‘Banish the Boring and Bring on the Bold’


With Father’s Day fast approaching, it’s time to start planning this very special day. We have the ultimate Father’s Day Feast recipes that are easy to create and tasty to eat. Asian inspired beef with fresh zesty slaw is the way to brighten Dad’s day this Father’s Day.



Pacific Father's Day Recipe


Tamarind Marinated Beef Fillet (serves four)

INGREDIENTS


For the Tamarind Paste
Fresh Tamarind pods
Boiling water from the kettle
For the marinade
4 Tbsp tamarind paste
3 Tbsp Soy Sauce
1 Tbsp Honey
Juice of two limes
For the beef
Approx. 500g of Beef fillet
(if possible ensure you get the fat end – Chateaux Briande)




METHOD


1. To create the tamarind paste, crack open the seed pods and place the sticky flesh into a large mixing bowl.
2. Pour enough boiling water over to just cover and leave to cool for around 30 minutes.
3. Mash together the pulp and water, then pour through a colander over another mixing bowl to remove the stones.
4. Finally pour through a fine sieve to remove further larger pieces and then simmer the pulp over a light heat until it thickens to a sticky paste.
5. Place the paste into a sterilised jam jar and take what you need for this dish and store the rest in the fridge.
6. To create the marinade, mix together the paste, soy sauce, honey and lime juice until fully combined.
7. In a shallow dish pour the marinade over the cut of meat, turn to coat evenly.
8. Leave to marinate at room temperature for an hour, and then use a pastry brush to rebaste the meat before transferring to a hot pan.
9. Use tongs to turn and seal the beef all over before transferring to a pre heated oven at 220c for 20 minutes.
10. Once cooked remove from the oven and leave for a further 20 minutes to rest before slicing into thin strips and serving with salad and the homemade slaw.



Beetroot and Kohlrabi Slaw (serves four)

INGREDIENTS


1 Medium Kohlrabi Root – alternative a green cabbage
1 Large Beetroot
A handful of Chinese leaf
1 Scotch bonnet Chilli
Chopped coriander
Glug of Olive Oil
The juice of two yellow limes
1 Tbsp. Nigella Seeds
Salt to taste




METHOD


1. Peel the Beetroot and Kohlrabi and use a grater to finely shred to a thin consistency.
2. Shred a handful of the Chinese leaves.
3. Finely slice the chilli.
4. Once prepped mix well with the other ingredients.
5. This slaw is best served fresh so create around 30 minutes before serving.



Entertain and impress your friends and family with your tableware






Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #Pacific



Brighten Dad's Day


Father’s Day Feast

‘Banish the Boring and Bring on the Bold’


With Father’s Day fast approaching, it’s time to start planning this very special day. We have the ultimate Father’s Day Feast recipes that are easy to create and tasty to eat. Asian inspired beef with fresh zesty slaw is the way to brighten Dad’s day this Father’s Day.



Pacific Father's Day Recipe


Tamarind Marinated Beef Fillet (serves four)


INGREDIENTS
For the Tamarind Paste
Fresh Tamarind pods
Boiling water from the kettle
For the marinade
4 Tbsp tamarind paste
3 Tbsp Soy Sauce
1 Tbsp Honey
Juice of two limes
For the beef
Approx. 500g of Beef fillet (if possible ensure you get the fat end – Chateaux Briande)



METHOD
1. To create the tamarind paste, crack open the seed pods and place the sticky flesh into a large mixing bowl.
2. Pour enough boiling water over to just cover and leave to cool for around 30 minutes.
3. Mash together the pulp and water, then pour through a colander over another mixing bowl to remove the stones.
4. Finally pour through a fine sieve to remove further larger pieces and then simmer the pulp over a light heat until it thickens to a sticky paste.
5. Place the paste into a sterilised jam jar and take what you need for this dish and store the rest in the fridge.
6. To create the marinade, mix together the paste, soy sauce, honey and lime juice until fully combined.
7. In a shallow dish pour the marinade over the cut of meat, turn to coat evenly.
8. Leave to marinate at room temperature for an hour, and then use a pastry brush to rebaste the meat before transferring to a hot pan.
9. Use tongs to turn and seal the beef all over before transferring to a pre heated oven at 220c for 20 minutes.
10. Once cooked remove from the oven and leave for a further 20 minutes to rest before slicing into thin strips and serving with salad and the homemade slaw.



Beetroot and Kohlrabi Slaw (serves four)


INGREDIENTS
1 Medium Kohlrabi Root – alternative a green cabbage
1 Large Beetroot
A handful of Chinese leaf
1 Scotch bonnet Chilli
Chopped coriander
Glug of Olive Oil
The juice of two yellow limes
1 Tbsp. Nigella Seeds
Salt to taste



METHOD
1. Peel the Beetroot and Kohlrabi and use a grater to finely shred to a thin consistency.
2. Shred a handful of the Chinese leaves.
3. Finely slice the chilli.
4. Once prepped mix well with the other ingredients.
5. This slaw is best served fresh so create around 30 minutes before serving.



Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #Pacific



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