This one is for all the meat-crazed parents out there, because Parents' Day is all about giving them what they really want. Look through our meaty dishes and select the ones that your parents would enjoy for their special meal.
- Pork Shoulder Cutlets with Fennel and Asparagus Salad
This light, refreshing salad is ideal for cutting through the fattiness of luscious pan-fried pork.
- 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks
- ¾ cup all-purpose flour
- 2 large eggs, room temperature
- 1½ cups dried breadcrumbs
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper
- ¾ cup vegetable oil
- Flaky sea salt
- 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
- 6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
- ½ small red onion, thinly sliced
- ½ cup fresh parsley leaves
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons olive oil
- Pound pork steaks between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
- Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to a bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
- Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
- Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.
- Steak & ale pie
Allow your parents to learn about the ingredients that elevate the humble steak and ale pie to new heights.
- 1 tbsp vegetable oil
- 100g smoked bacon lardons or smoked bacon, chopped
- 1kg beef shin, cut into large chunks
- 2 onions, roughly chopped
- 3 carrots, peeled and cut into large chunks
- 3 tbsp plain flour
- 1 tbsp tomato purée
- 1 tsp malt or red wine vinegar
- 1 tsp brown miso paste (optional)
- 400ml sweet brown ale
- 600ml beef stock made from 2 stock cubes
- few thyme sprigs, stalks and leaves separated
- 2 bay leaves
- For the pastry
- 700g plain flour, plus extra for dusting
- 2 tsp English mustard powder
- 150g lard
- 150g butter, plus extra for the dish
- 2 egg yolks, beaten
- Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
- Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge – the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
- To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
- Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
- Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
- Grilled Chicken Tacos
These chicken tacos are made with thighs, which are more tasty and less expensive than chicken breasts. Not to mention how simple it is to prepare this dish.
- 1 medium onion, cut into wedges, keeping root intact
- 2 garlic cloves, finely chopped
- 1 pound skinless, boneless chicken thighs
- 1 tablespoon cumin seeds, coarsely crushed
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 corn tortillas, warmed (for serving)
- 2 avocados, sliced (for serving)
- Charred Tomatillo Salsa Verde
- Cilantro sprigs, sliced radishes, and lime wedges (for serving)
- Prepare the grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
- Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
- Mozzarella-Stuffed Turkey Meatballs
In just 30 minutes, juicy mozzarella packed meatballs are coated in a hearty homemade marinara sauce and served! This is a dish that your parents will request several times.
- 1 pound ground turkey meat
- 5 garlic cloves, minced, divided
- 1 egg
- 1/2 cup freshly grated Romano cheese
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh parsley, chopped
- Salt and ground black pepper, to taste
- 1 cup whole wheat panko bread
- 1/2 cup lukewarm water
- 4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too)
- 6 tablespoons olive oil, divided
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Preheat the oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
- Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
- In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
- Fry meatballs in batches in the hot oil, 2 minutes on each side.
- Place semi-cooked meatballs on a prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
- While the meatballs bake, make your marinara!
- Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
- When meatballs are done cooking, add them to the sauce, stir to coat, and serve!
- Greek Turkey Sliders
It only takes a few minutes to make these sliders. So, with no work on your part, you'll be able to offer your parents that holiday feeling.
- 1 lb. lean ground turkey
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- salt & pepper
For Greek yogurt tzatziki:
- 6 oz. greek yogurt
- 1/4 cup chopped cucumber
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 11 leafs of red leaf lettuce
- In a medium bowl mix together all slider ingredients until combined. Form into 11 small patties. Place a skillet over medium high heat. Spray with non-stick cooking spray and place half of the patties in the pan. Cook for 3-4 minutes on each side, or until cooked through. Repeat with remaining patties.
- In a small bowl combine greek yogurt, cucumber, red onion, dill, lemon juice and honey.
- To assemble, lay one slider on a piece of lettuce, top with tzatziki with wrap. This can be served as a meal or appetizer!
There are few things more significant than a dish prepared by one's child...