Father’s Day feast

IF DAD LOVES A BACKYARD BARBIE, THERE’S NO BETTER WAY TO CELEBRATE THE DAY THAN WITH THIS WINNING BRUNCH MENU

Photography CATH MUSCAT Styling SAMANTHA POINTON

Styling assistant KATIE TURNER Recipes KERRIE WORNER

Fire up the grill and treat Dad to a special meal this Father’s Day. From tasty bacon and egg cups to mouth-watering barbecue ribs, there’s something for everyone. It’s also the perfect opportunity for Dad to try out his new favourite gift or gadget for cooking up a storm.

BACON, EGG AND SPINACH CUPS

MAKES 6 n 100g baby spinach leaves n 3 large slices white bread, crusts removed n Cooking oil spray n 9 slices (225g) rindless streaky bacon n 6 eggs n 80g marinated Danish-style feta n 300g can baked beans in ham sauce, warmed n Salt and pepper

1 Preheat a barbecue to medium heat. Put the spinach in a heatproof bowl and cover with boiling water. Drain immediately and set aside to cool. Squeeze the spinach to remove excess water.

2 Cut the bread slices in half. Use a rolling pin to flatten slightly. Spray a 6-hole Texas muffin pan with cooking oil spray.

3 Line the sides of each hole with 11/2 slices bacon. Press 1 piece of bread into the base and up the sides of each hole. Crack 1 egg into each hole. Crumble feta on top of the egg whites and top with half the spinach.

4 Place the pan directly on the barbecue hotplate and cook with the lid down for 15 minutes or until the eggs are cooked to your liking. Remove and set aside for 5 minutes to cool slightly.

5 Top with the remaining spinach and serve with warmed baked beans. Season to taste.

Prawns Kilpatrick

SERVES 6 n 9 slices (225g) rindless streaky bacon n 18 large raw prawns, peeled and deveined, tails intact n Olive oil, to drizzle n Salt and pepper n 1/3 cup whole-egg mayonnaise n 2 tsp lemon juice n 2 tbsp Worcestershire sauce n 1 tbsp barbecue sauce n 2 tsp sriracha or chilli sauce n Chopped dill, to garnish

1 Preheat a barbecue to medium heat. Cut the bacon slices in half crossways. Wrap 1 piece of bacon around each prawn and secure with a toothpick. Place on an oven tray and drizzle with oil. Season to taste.

2 Cook on the hotplate with the lid down for 5 minutes or until the prawns curl and change colour and the bacon is golden.

3 Combine the mayonnaise, lemon juice and sauces in a small bowl. Drizzle a serving plate with the dressing and sprinkle with dill. Top with prawns and serve with the remaining dressing on the side. Tip: You can buy prawns already peeled or peel your own. Depending on the size of the prawns you may need to cut the bacon to different lengths to wrap around the prawns.

Grilled Portobellos With Spinach And Herb Salsa

SERVES 4-6 n 2 tbsp olive oil

VERDE n 60g butter, melted n 1 tbsp chopped thyme leaves, plus extra sprigs to garnish n 2 garlic cloves, crushed n 8 large portobello mushrooms n 2 tbsp chopped walnuts

SPINACH AND HERB SALSA VERDE n 60g baby spinach leaves n 2 tbsp chopped chives n 1 tbsp thyme leaves n ½ cup olive oil n 1 tbsp red wine vinegar n Salt and pepper

1 To make the salsa verde, place the spinach, chives and thyme in a food processor and process until finely chopped. Add the oil and vinegar and season to taste. Process until just combined, then transfer to a bowl, cover and set aside until needed.

2 Preheat a barbecue to medium heat. Combine the oil, butter, thyme and garlic in a bowl. Generously brush the mushrooms with the oil mixture, place on the barbecue hotplate, stem-side up, and brush with more oil mixture. Close the lid and cook for 8 minutes. Turn the mushrooms and cook, stem-side down, for a further 2 minutes or until tender and lightly charred.

3 Transfer the mushrooms to a large serving platter and top with salsa verde and sprinkle with chopped walnut. Garnish with extra thyme sprigs to serve.

Texas Smoky Barbecue Ribs

SERVES 4 n 2 racks (1.5kg) pork ribs n 1 onion, quartered n 40g Texas BBQ rub or smoky spice mix n 4 garlic cloves, crushed n 2 tbsp olive oil, plus extra for cooking n ¾ cup smoky barbecue sauce n 1/3 cup Buffalo wing sauce

1 Bring a stock pot of water to the boil over high heat. Remove the thin membrane from the back of each rack of ribs. Add the ribs and onion to the saucepan and simmer for 40 minutes.

2 Drain the ribs, discarding the onion. Place the ribs on a plate to set aside to cool. Sprinkle both sides of the ribs with rub or spice mix and garlic, and massage into the meat. Drizzle with oil.

3 Preheat a barbecue to medium heat. Cook the ribs on the hotplate with the lid down for 5 minutes each side or until starting to colour.

4 Combine the barbecue sauce, wing sauce and ¼ cup water in a bowl. Brush both sides of the ribs with the mixture. Cook on the hotplate with the lid down, basting and drizzling with extra oil halfway through cooking, for 5-7 minutes each side or until charred.

5 Transfer the ribs to a foil tray. Cover with foil and set aside for 10 minutes, then cut into individual ribs. Bring the remaining sauce to the boil in a microwave-safe jug in the microwave or in a saucepan over high heat. Pour over the ribs and toss to coat. Arrange on a platter and serve.

APPLE, CORN AND CORIANDER SLAW WITH LIME RANCH DRESSING

SERVES 6 n 3 Rockit apples, quartered, cored, thinly sliced n 1 tbsp lemon juice n ¼ red cabbage (about 400g), thinly sliced n 1 green capsicum, thinly sliced n 300g can corn kernels, drained n 5 spring onions, thinly sliced n 1 cup chopped coriander

LIME RANCH DRESSING n 100ml milk n 1 lime, zest finely grated, juiced n ½ cup whole-egg mayonnaise n Salt and pepper

1 Place the sliced apple in a small bowl and drizzle with lemon juice to help prevent browning. Combine the cabbage, capsicum, corn, spring onion, coriander and apple in a large serving bowl.

2 To make the lime ranch dressing, combine the milk and 3 teaspoons lime juice in a screw-top jar. Set aside for 10 minutes to thicken. Add the lime zest and mayonnaise. Season to taste. Shake until smooth and well combined.

3 Drizzle your desired amount of dressing over the slaw mixture and toss to combine. Tip: Any remaining dressing can be kept in the fridge for up to 1 week.

STEAK SANDWICH PLOUGHMAN’S BOARD

SERVES 6 n Olive oil, for cooking n 2 large brown onions, thinly sliced n 6 x 5mm thick slices (about 100g each) scotch fillet steaks n 1 tbsp lemon pepper seasoning n 12 slices sourdough n 1 garlic clove, halved n 3 tsp horseradish cream, plus extra to serve n ¼ cup sour cream n 1/3 cup mayonnaise n Salt and pepper n 1 large tomato, cut into slices n Cornichons, to serve n Rocket leaves, to serve n Barbecue sauce

1 Preheat a barbecue to medium heat. Drizzle the hotplate with oil and cook the onion until soft and golden brown. Lightly coat the steaks with oil and sprinkle with lemon pepper seasoning.

2 Brush both sides of each sourdough slice with oil and rub with the cut side of the garlic. Place on the barbecue grill and cook, turning, until toasted on both sides.

3 Combine horseradish cream, sour cream and mayonnaise in a bowl; season to taste.

4 Increase the barbecue heat to mediumhigh. Cook the steaks on the grill for 2 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.

LCC27 barbecue, $349, I/N: 0348328. Matador 3 piece barbecue non-stick tool set in Black, $38.16, I/N: 3171754. Matador barbecue apron, $17.18/ large, I/N: 3171332. Jumbuck rectangular foil trays, $12.98/pack of 20, I/N: 3170880. Matador wireless smart thermometer with 2 probes, $53.70, I/N: 0281535. Some products are not available at all Bunnings stores, but may be ordered.

5 Arrange the bread, onion, steak, tomato, cornichons and rocket on a large board. Add bowls of horseradish cream and barbecue sauce for guests to help themselves. Tip: Scotch fillet steaks are available in supermarkets, or ask your local butcher to cut them for you. You could also use thin sirloin steaks.