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Dundon's Kitchen: The father of all dishes was served on Father's Day

Delicious: Rib of beef with vine tomatoes and sauté potatoes
Delicious: Rib of beef with vine tomatoes and sauté potatoes

Happy Father’s Day to all dads.

When I was a young fella, I used to believe that my dad was a superhero - and to me, he still is. I got the day off on the weekend.
I usually enjoy cooking family meals but today my three kids (under Catherine’s watchful eye) are going to prepare me a treat; a big rib of beef and a chocolate berry trifle for dessert.
Rib of beef is perfect for roasting as there’s a marbling of flavoursome fat that keeps the meat tender. It’s great for feeding a family and there’ll be plenty of leftovers. When cooked, let the joint to rest for 10 to 20 minutes before carving so the juices can be reabsorbed. Pop the beef onto a warm plate and cover loosely with tin foil.
This is an expensive piece of beef, but the results are perfect every time. The roasted vine tomatoes are a very easy and compliment the beef beautifully. Plenty of garlic and herbs will increase their flavour.    Served with baby sauté potatoes, this is one of my favourite meals. 
Next, my chocolate berry trifle. You can make your own chocolate Swiss roll if you wish, but I use a ready-prepared brownie. I also use Mr Jeffares blackcurrant cordial to enhance the flavour of this fab dessert. 
Rib of beef with vine tomatoes and sauté potatoes (Serves 4)
  • 2 ribs of beef, separated
  • 2 tbsp olive oil
  • Rock salt and black pepper
  • 1 sprig of rosemary
  • 4 stems of cherry tomatoes on the vine
  • 2 garlic cloves, crushed
For the sauté potatoes:
  • 50g butter
  • 2 tbsp olive oil
  • 12 baby potatoes, thinly sliced
  • 1 medium-sized onion, thinly sliced 
  • 2 sprigs of thyme
  • Cracked black pepper
  1. Preheat the oven to 200C/400F/Gas Mark 6. Heat a frying pan with a little oil and the butter. Add the sliced potatoes and pan-fry for 10 minutes on a medium/low heat, until the potatoes are nearly cooked through. Season with salt and pepper.
  2. Add the onions and thyme and continue to cook for a further four to five minutes, until both the potatoes and onions are softened completely. Season lightly with salt and black pepper.
  3. In the meantime, rub the oil onto the ribs of beef. Preheat an ovenproof frying pan or griddle pan until smoking hot and add the ribs. Caramelise on all sides, season well and add the rosemary. Then transfer to the oven for 25 to 30 minutes for medium, or longer if your prefer them well done. 
  4. Remove the ribs from the oven and place them on a board, covered with foil, to rest for 10 minutes. 
  5. Place the cherry tomato and the crushed garlic onto the pan (the one used for the ribs) and put it back in the oven for 10 minutes while the meat is resting.
  6. Serve immediately on a platter with the beef carved.  

Chocolate brownie and summer berries trifle (Serves 4)

For the vanilla custard:
  • 400ml milk    6 egg yolks
  • 200ml cream  75g sugar
  • 1 vanilla pod  1tbsp cornflour

For the garnish

  • 400g chocolate brownies
  • 4tbsp raspberry Jam
  • 100ml Mr Jeffares blackcurrant cordial
  • 350g fresh berries
  • 250ml freshly whipped cream
  1. Put the vanilla seeds, milk and cream in a large saucepan and bring to the boil.
  2. In another bowl, whisk the egg yolks, sugar and cornflour together until light and creamy. 
  3. Pour half of the boiled cream mixture onto the eggs and mix well. Return the mixture to the saucepan and cook over a low heat until the mixture coats the back of a wooden spoon. Stir the mixture at all times to prevent it from curdling. Remove from the heat and transfer through a fine sieve into a bowl. Set aside until cool. 
  4. Slice the brownie into three equal layers and spread a thin layer of raspberry jam on them. Carefully stick the brownie layers back together. Divide into thin slices and arrange in individual glasses. Retain a little of the sponge for the middle if you want. 
  5. Sprinkle the tops with some freshly-cut fruit, additional jam if desired, and generous dashes of Mr Jeffares blackcurrant cordial. 
  6. Pour the custard over the sponge mixture and allow to cool for a couple of hours. Cover with clingfilm to prevent a crust forming.
  7. Before serving, spoon some whipped cream on the top, and then top with some more fresh berries. 
NB: If you wish, you can add a spoonful or two of the Mr Jeffares blackcurrant cordial into the custard for an increased flavour