Dundon's Kitchen: The father of all dishes was served on Father's Day
Happy Father’s Day to all dads.
- 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
- 50g butter
- 2 tbsp olive oil
- 12 baby potatoes, thinly sliced
- 1 medium-sized onion, thinly sliced
- 2 sprigs of thyme
- Cracked black pepper
- 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.
- 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.
- 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.
- Remove the ribs from the oven and place them on a board, covered with foil, to rest for 10 minutes.
- 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.
- Serve immediately on a platter with the beef carved.
Chocolate brownie and summer berries trifle (Serves 4)
- 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
- Put the vanilla seeds, milk and cream in a large saucepan and bring to the boil.
- In another bowl, whisk the egg yolks, sugar and cornflour together until light and creamy.
- 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.
- 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.
- Sprinkle the tops with some freshly-cut fruit, additional jam if desired, and generous dashes of Mr Jeffares blackcurrant cordial.
- Pour the custard over the sponge mixture and allow to cool for a couple of hours. Cover with clingfilm to prevent a crust forming.
- Before serving, spoon some whipped cream on the top, and then top with some more fresh berries.