Want to do something special and different for your father? You can drop the idea of buying any expensive gift. Rather, utilise this perfect Sunday by preparing a special dish for your father.
Instead of taking your day out for dinner, pamper your father with these dishes and spoil him with your love.
Restaurant’s and chefs have shared some recipes on the occasion of Father’s Day. So here you go.
Chicken Spanakopita Rolls with Walnuts
1-1/2 cups (6 ounces) feta cheese crumbles
1 package (8 ounces) cream cheese, softened
1 cup plain Greek yogurt
1 large egg
1 tablespoon olive oil
1 teaspoon dill
1 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 package (10 ounces) frozen spinach, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup fresh parsley leaves, chopped
1 cup cooked and shredded chicken
20 sheets phyllo dough (about half of a 16-ounce package),
thawed per package instructions
1/2 cup olive oil
1 cup finely chopped California walnuts
1. Preheat oven to 325°F.
2. Line two baking sheets with parchment paper.
3. Combine feta, cream cheese, Greek yogurt, egg, olive oil, dill, salt and red pepper flakes in the large bowl; mix until smooth.
4. Fold in spinach, mozzarella cheese, parsley and shredded chicken. Set aside.
1. To make one roll, lay one sheet of phyllo dough lengthwise facing you. Brush the top sheet with olive oil to cover lightly. Lay another sheet of phyllo dough on top.
2. Spoon about 1/2 cup of filling mixture the length of the phyllo dough about a 1/2-inch from the edge and an inch thick. Carefully pull up the edge of the phyllo dough and roll over filling away from you. Carefully pick up the roll and place seam side down on the prepared baking sheet. Repeat to make 9 more rolls.
3. Brush all rolls with remaining olive oil and bake at 350°F for 20 to 25 minutes or until golden brown and flakey. Remove from oven and allow to cool slightly before cutting each roll into quarters. Serve immediately.
(recipe by Chef, Sabyasachi Gorai)
•1/4 cup caster sugar (superfine sugar) (55g)
•2 tsp ground cinnamon Churros
•150 g/ 1 cup plain white flour
•1 tsp baking powder
•Pinch of salt
•1 tbsp olive oil or other neutral flavoured oil (not extra virgin olive oil)
•250 ml / 1 cup boiled water
•2 cups+ oil, for frying Chocolate Sauce
•1/2 cup / 100g dark chocolate chips
•1/2 cup / 125 ml thickened cream (heavy cream)
Combine sugar and cinnamon in a shallow bowl, set aside.
Mix flour, baking powder and salt in a bowl. Add oil and water and
mix until just combined – it should be a thick batter, like a wet sticky
dough, not thin and watery.
Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle.
Let cool while oil heats.
Heat oil over medium-high in a wok or small but deep skillet, to
170C/340F, or until it takes 20 seconds for a small 1cm / 1/3" a cube of
bread to turn golden.
Pipe 15 cm / 6" lengths of dough into the oil, snipping with scissors.
Do 3 to 4 per batch, makes 8 to 10 in total.
Cook for 2-3 minutes or until golden, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar.
Serve hot with Chocolate Sauce!
Place in a heatproof bowl and microwave in 30-second bursts, stirring
in between, until smooth.
1. Use plain white all-purpose flour, not self-raising flour.
2. Make sure to get chocolate chips for cooking, not chocolate confectionary for eating! It melts smoother.
3. Normally we deep fry in a saucepan. But it's too difficult to snip the dough in a saucepan. To minimise oil required, we like using a wok. Otherwise, a deep small skillet will also work great!
4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in
airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5
minutes or until crisp, then roll in sugar.
5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn't needed – the coating adds loads of sweetness, not to mention the dipping sauce!
(recipe by After Stories)
Chicken Tagine with Lemon, Olives and Walnuts
1 chicken chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
12 thread of saffron
½ sugar-coated lemon
1 clove garlic
150 g of black and green olives
75 g of California Walnuts
1. Season the chicken pieces, sprinkle with all the spices and let marinate in the refrigerator for 1 hour. Peel onions and cut into thin slices. Peel the carrots and cut into slices. Peel and chop the garlic.
2. Heat two tablespoons of oil in a casserole, fry the chicken pieces and set aside. In the same oil, sauté the onion over low heat for 15 minutes. Add the chopped garlic and add back the pieces of chicken with carrots.
3. Cover with water and cook for 35 minutes over low heat, adding more water if necessary. After this time, add the preserved lemon, olives and walnuts. Bake 15 minutes and let stand a few minutes before serving.
(recipe by Chef, Sabyasachi Gorai)
2 cup of all flour
1 tsp salt
4 tsp baking powder
2 tsp sugar
1.5 cup of milk
1 cup butter
1 tsp vanilla extract
1 In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and
vanilla; mix well.
2 Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
3 Bake in a preheated waffle iron according to manufacturer's directions
until golden brown. Serve with strawberries or syrup.
Yield: 10 waffles (about 4-1/2 inches). In a bowl, combine flour, sugar and
baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and
vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Serve it with whipped cream and strawberries, choco chip, vanilla extract.
(recipe by Noida Pub Exchange, Pitstop, Gurgaon Pub Exchange)
Caramel Walnut Tarts
6 graham crackers
1/2 cup California walnuts
1/4 cup (1/2 stick) melted butter
1/4 cup brown sugar
20 caramels squares unwrapped
1/4 cup half & half or heavy cream
1/2 cup chopped California walnuts
1/2 cup semisweet chocolate chips
6 tablespoons half & half or heavy cream
1/2 teaspoon sea salt flakes
1. Spray 4 individual (4 inch) tart pans with cooking spray. Set
2. Place graham crackers and walnuts into food processor.
3. Pulse until they resemble fine crumbs.
4. Pour crumbs into a large bowl and stir together with melted butter and brown sugar.
5. Place 3 tablespoons of mixture into each prepared tart pan and use the back of a spoon to gently press down.
6. Chill in the refrigerator for 30 minutes.
1. Melt caramels and cream together in a small saucepan over medium heat until melted and smooth. Stir constantly.
2. Pour over cooled crust. Top with chopped walnuts.
3. Chill in the refrigerator for 30 minutes.
4. Melt chocolate and cream together in a small saucepan over low heat until melted and smooth. Stir constantly. Drizzle over chilled tarts. Top with sea salt flakes.
5. Chill in the refrigerator for additional 30 minutes and serve.
Golden Kiwifruit Rassam
Preparation Time: 30 minutes
3 Zespri SunGold Kiwifruit, chopped
1 cup Zespri SunGold Kiwifruit pulp
2 tbsp tur dal split
1 cup cooking water from tur dal
1 medium tomato, chopped
2-3 cloves garlic, chopped
½ tsp cumin seeds
2 tsp black pepper
10-12 curry leaves
2 tbsp coriander leaves, chopped
Combine the garlic, cumin seeds and black pepper in a blender and blend to a smooth paste. Keep aside.
In a pan combine chopped tomato, boiled pigeon pea water, the spice paste, curry leaves and salt. Put on the gas and bring it to boil. Lower flame to medium and boil for 10 minutes.
Add Zespri SunGold Kiwifruit pulp and chopped Zespri SunGold Kiwifruit and bring it to boil. Remove from heat and transfer to a serving bowl.
Garnish with chopped fresh coriander leaves and serve hot.
Khatti Meethi Kiwifruit Chuski
Preparation Time: 25 minutes
Makes 8 chuskis
8-10 Zespri SunGold Kiwifruit, peeled and chopped
1/2 cup powdered sugar
¼ cup water
2 tbsp Zespri Green Kiwifruit chunks
1 tbsp lemon juice (for the khatta)
Few ice cream sticks to prick
3 strands saffron in warm water
Place saffron, sugar and water in a saucepan and stir over low heat until the sugar dissolves fully.
Remove from heat and cool
Puree the Zespri Sungold Kiwifruit and lemon juice in a blender
Strain the puree to get a fine pulp
Stir the puree into the sugar syrup and mix well
Put the Zespri Green Kiwifruit chunks at the bottom of shot glasses or popsicle tray and add the yellow pulp on top freeze. When half frozen, insert a stick into each chuski and freeze completely.