Alan Coxon's Father's Day Food TreatsPosted on: 15 June 2009 by Gareth Hargreaves
They say the best way to a man’s heart is through his stomach, so why not treat your father to a hearty meal with Alan’s delicious recipes on the 21st June!
While this celebration is less than 100 years old, its origins stem back thousands of years. The earliest history of Father's Day is believed to have been traced back to the ruins of Babylon.
Archaeologists have recorded that a young boy called Elmesu carved a Father's Day message of good health and a long life on a “card” made out of clay nearly 4,000 years ago. Though there is no record of what happened to Elmesu and his father, the tradition of celebrating Father's Day remained in several countries all over the world, including the Romans, who were known to honour their dead fathers every February.
Alan Coxon, TV chef and Food Archaeologist, says “In modern times there is even greater reason to celebrate this occasion and not just because I am a father and enjoy gifts, but because the role of the father has changed beyond imagination compared to a hundred years ago!
“Looking after the children, shopping and cooking are tasks most men will carry out without batting an eyelid (maybe!)”
Juicy Steak With Ale-Gar, Tomatoes & Marinated Onions
- 100g Alan Coxon’s Luxury Marinated Pickled Onions
- 100g button mushrooms, quartered
- Olive oil
- 4 tbsp Alan Coxon’s Mediaeval Ale-Gar
- 2 x 250g matured sirloin or fillet steak
- 25g unsalted butter
- Freshly ground salt and black pepper
For the grilled tomatoes:
- 2 ripe plum tomatoes, halved
- pinch of chopped thyme
- 1 tbsp Alan Coxon’s Mediaeval Ale-Gar
- A few slivers of garlic
- Olive oil
- Pinch of sea salt flakes
- Pinch of caster sugar
- Freshly ground black pepper
- Preheat the grill to medium.
- Place the Ale-Gar and the steak into a bowl and marinade for 5 minutes on each side.
- Place the tomato halves cut side up in a small grill pan. Drizzle with the Ale-Gar and sprinkle with thyme, garlic and a sprinkling of olive oil. Add sea salt flakes, sugar and a few grindings of black pepper. Place under the grill on a low shelf and grill very slowly for 20 minutes.
- Meanwhile place the marinated onions into a heavy based frying pan, heat and boil rapidly with a little of the marinating Mediaeval Ale-Gar .
- Fry the mushrooms in a little oil for about 5 minutes until brown and season lightly.
- Heat a heavy based frying pan and heat until very hot. Add a little oil to the steak and Ale-Gar marinade, and drain off any excess moisture.
- Place the steak in to the hot pan and seal rapidly over fierce heat.
- Cook to your liking allowing about 6 minutes (rare), or 9 minutes (medium), or 12- minutes (well-done), turning once(the timings will be dependent upon the thickness of the steaks and the above is just a rough guideline).
- Add the mushrooms to the onions. Reheat gently, stir in the butter and parsley and season.
- Transfer the steaks to heated serving plates, pour over the mushroom mixture and serve with the tomatoes.
- Only use a spoon or tongues to turn the steak and never a fork as this will puncture holes in the steak and release important juices.
- Ensure you remove the steak from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature; this will have enormous effects when hitting the pre-heated pan.
- Only season the meat a minute before cooking, any longer and this will draw out the blood and juices.
- Support your local butchers and farmers; use only quality well hung meat and support your local butcher.
- English tomatoes are great at this time of year so use local produce where possible.
- This dish is perfect for a summer BBQ, but remember to cook when the flame has died away; the BBQ is often at its hottest when there are no flames!
Van de Hum Macerated Fruits & Mascarpone Layer
- 500g mixed berries, washed and hulled. Use strawberries, Cape gooseberries, blackberries, blueberries)
- 100g caster sugar
- 300g mascarpone cheese
- 350ml Van de Hum (or any orange flavoured liqueur)
- 2 eggs whites
- Sprig of mint and icing sugar to dust
- Place the berries, sugar and van de hum into a bowl and leave to marinate for 10 - 15 minutes.
- Meanwhile, whisk the egg whites in a clean bowl until light and firm.
- Beat the mascarpone then fold in the egg whites.
- Chill four long presentation serving glasses
- When chilled, spoon a selection of fruit, Van de Hum and top with a layer of mascarpone. Repeat the process 3 or 4 times until the glasses are full.
- Top the final layer with a sprig of mint and dust with icing sugar.
For more information on Alan and his fantastic products visit www.alancoxon.com.
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