Find out how to prepare tasty options to surprise the family in this special event
Celebring Father’s Day is a tradition that brings together the members of the Family Sunday full of love and gratitude. It is the perfect opportunity to honor those who, with dedication and affection, are always at our side. For this, nothing better than lunch with delicious recipes to mark this significant date.
Below, take a look at 9 special recipes for lunch for Father’s Day!
Chicken fillet in mustard sauce
Ingredients
- 6 chicken fillets
- 1 tablespoon mustard
- 2 tablespoons of wheat flour
- 1 cup of milk tea
- 1 tablespoon of butter
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the butter and bring over medium heat to melt. Add onion and garlic and brown to golden. Add the chicken fillets, season with salt and black pepper and fry until you brown on both sides. Once fried, remove them from the pan and set aside. Still with the pan in the fire, put the milk and flour and mix until it thickens. Turn off the fire, season with salt, add malice. Pour the sauce to the chicken fillets and serve.
Padded ground beef roll
Ingredients
Onion cream
- 1 peeled and grated onion
- 1 tablespoon of butter
- 3 tablespoons of wheat flour
- 1 BRODE tablet hen
- Salt, ground black pepper, chopped green smell and water to taste
Roll
- 600 g of minced meat
- 1 egg
- 1/2 cup of breadcrumbs
- 200 g of sliced mozzarella
- 200 g of sliced ham
- Oregano to taste
Methods of preparation
Onion cream
In a pan, put the butter and bring over medium heat to melt. Add the onion and the chicken broth and fry until onion golden brown. Add the flour and water and mix up to a thick cream. Turn off the fire, season with green smell, black pepper and salt. Reserve.
Roll
In a container, place the minced meat, onion cream, the egg, the oregano and the breadcrumbs. Mix and set aside. On a smooth surface, open an aluminum card and distribute the meat. So create a layer of mozzarella and ham. Wrap the roll, put a pan and bake in a preheated oven at medium temperature for 20 minutes. Then carefully remove the aluminum paper and cook for another 15 minutes. Serve later.
Oven rice
Ingredients
- 4 cups of boiled rice tea
- 1 peeled and grated carrot
- 280 g of green corn
- 150 g of chopped ham
- 300 g of diced mozzarella
- 200 g of Cremosa Cagliata
- 3 eggs
- 50 g of grated Parmesan
- 200 g of sour cream
- 150 ml of milk
- 150 g of sliced mozzarella
- Rooms and black pepper ground to taste
Methods of preparation
In a container, put the curd, the eggs, the sour cream, the Parmesan and the milk. Mix until smooth and set aside. In another container, place the carrot, the green corn, the ham, the diced cubic cheese and the boiled rice. Mix and season with salt and black pepper. Pour the reserved cream on the rice and mix until it is incorporated. Transfer the mixture to a pan and cover with slices of mozzarella. Bake in a preheated oven at 180 ° C for 20 minutes. Serve later.
Meatball stuffed with cheese with herbal sauce
Ingredients
Meatball
- 600 g of minced meat (Duckling or account)
- 1 egg
- 1/2 cup of breadcrumbs
- 2 tablespoons of grated Parmesan
- 2 peeled and chopped cloves of garlic
- 1/2 peeled and grated onion
- Rooms and black pepper ground to taste
- 150 g of diced mozzarella
- Oil fat
Herb -based sauce
- 1/2 cup of olive oil tea
- 1/2 cup of green smell
- 1/4 cup of basil tea
- 1 clove of peeled and chopped garlic
- 1 tablespoon of lemon juice
- Salt and grated Parmesan to taste
Methods of preparation
Meatball
In a large container, mix ground meat with egg, breadcrumbs, garlic, onion, parmesan, salt and black pepper. Knead until it forms a homogeneous and easy to model mass. Divide the mass into equal portions. Take each portion, open it in the palm and place a mozzarella cube in the center. Close forming a often and rounded pollone. Press slightly to give the final form. Arrange in an oiled pan and bake in a preheated oven at 200 ° C for 30 minutes, transforming half of the time. Reserve.
Herb -based sauce
In a blender, beat the olive oil, green smell, basil, garlic, lemon juice and salt until it forms a slightly thick and aromatic sauce. Afterwards, finish the meatballs with the herbs -based sauce at the top and the grated Parmesan. Serve later.
Baked cowhish rib with banana crumbs
Ingredients
Rib
- 2.5 kg of cow rib (preferably bone)
- 4 sbucciati and chopped garlic teeth
- 1 peeled and sliced onion
- 1 tablespoon of coarse salt
- 1 tablespoon of smoked paprika
- Macinated black pepper, rosemary branches and thyme to taste
- 1 cup of dry red wine
Farofa de Banana-Da-Dater
- 2 bananas mature, peeled and sliced
- 2 tablespoons of olive oil
- 1/2 peeled and chopped onion
- 1 clove of peeled and chopped garlic
- 1/2 cup of cassava flour tea
- Rooms and black pepper ground to taste
Methods of preparation
Rib
In a container, season the rib with coarse salt, garlic, smoked paprika, black pepper, rosemary and thyme. Rub the spices on the whole piece and score for 1 hour in the refrigerator. Then place the sliced onions on the bottom of a pan, place the rib with the bone lowered and season with dry red wine. Cover with an aluminum sheet and cook preheated to 160 ° C for 3 hours. After this time, remove the aluminum paper and increase the oven to 220 ° C. Bake for 40 minutes. Remove from the oven and set aside.
Farofa de Banana-Da-Dater
In a large pan, melt the butter over medium heat and brown the onion and garlic until golden brown. Add the slices of banana and brown to golden. Gradually add the cassava flour, stirring constantly, until it forms a wet crumb. Season with salt and black pepper. Turn off the fire and serve the rib accompiege from the crumb.
Polenta in Bolognese
Ingredients
Polenta
- 490 ml of water
- 1 tablespoon of butter
- 1 clove of peeled and crushed garlic
- 1 cup of tea Corn meal
- Macinated salt and ground black pepper to taste
Sauce meat sauce
- 1 peeled and chopped onion
- 400 g of minced meat
- 1 clove of peeled and crushed garlic
- 1 bay leaf
- 1 cup of tomato pulp
- 1 cup of water
- 1 Fighere of olive oil
- Rooms and black pepper ground to taste
- Olive oil to gain weight
Methods of preparation
Polenta
In a pan, place 300 ml of water, butter, garlic, salt and black pepper. Bring over high heat to a boil. In the meantime, in a container, put the corn flour and the rest of the water and dissolve. When the water in the pan starts to boil, add the dissolved corn flour and mix. Lower the heat and cook for 30 minutes, without mixing. Reserve.
Sauce meat sauce
In a pan, put the olive oil and bring over medium heat. Add the onion and garlic and brown until golden brown. Add the minced meat, salt and black pepper. Mix and cook for 30 minutes. Then add the tomato pulp, water and bay leaf. Let it cook until the sauce incorporates.
Assembly
Grease a refractory with olive oil and pour the polenta over it. Cover with the Bolognese sauce and serve then.
Dirty hidden
Ingredients
- 500 g of meat sick and destroyed
- 1 peeled and chopped onion
- 3 cloves of peeled and chopped garlic
- 2 tablespoons of olive oil
- 1 chopped and seedless tomatoes
- 1 cup of creamy curd
- 1 kg of cooked and crushed cassava
- 1 cup of milk tea
- 2 tablespoons of butter
- Salt, grated Parmesan and ground black pepper to taste
Methods of preparation
In a pan, over medium heat, heat the olive oil and brown the onion and garlic until golden brown. Add the dirty meat and tomatoes and cook until the tomato breaks. Reserve. Then, in a bowl, mix the crumpled cassava, the milk and the butter to a simple puree. Season with salt and black pepper.
In a refractory, place a layer of cassava puree, spread the creamy curd above and cover with the skied meat skipped. Finish with another layer of cassava puree and sprinkle the grated Parmesan. Bake in a preheated oven at 200 ° C for about 20 minutes or until golden brown. Serve later.
Furnishing fish
Ingredients
- 800 g of fish fillet (sea bass, gold or take)
- 1 lemon juice
- 2 peeled and chopped cloves of garlic
- Rooms and black pepper ground to taste
- 2 tablespoons of palm oil
- 1 peeled and sliced onion
- 1 red pepper cut into slices and seeds
- 1 yellow pepper cut into slices and seeds
- 3 ripe tomatoes cut into slices
- 200 ml of coconut milk
- 1 Pock of chopped coriander
- 1 pack of chopped chives
Methods of preparation
In a container, season the fish fillets with lemon juice, garlic, salt and black pepper. Leave marine for 30 minutes. Then, in a large pan, heat the palm oil over medium heat and brown the onion until it is transparent. Add the peppers and tomatoes and cook for a few minutes. Then put the fillets of fish In the pan, organizing them between the vegetables. Pour the coconut milk above and cook over medium heat for 20 minutes. Finish with coriander and chives and turn off the heat. Serve later.
Brie cheese risotto with garlic
Ingredients
- 1 cup of tree rice
- 1 leeks
- 1/2 peeled and chopped onion
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1/2 cup of dry white wine
- 1.2 l of hot vegetable broth
- 150 g of cheese Brie cuts the cubes and without the shell
- 2 tablespoons of grated Parmesan
- Rooms and black pepper ground to taste
Methods of preparation
In a pan over medium heat, heat a spoonful of butter together with olive oil. Add the onion and brown until it is transparent, without golden. Add the leeks and brown until it is passionate and is slightly soft. Add the rice and mix to incorporate. Go up for 1 minute and add the dry white wine. Mix until the alcohol evaporates and the liquid almost disappears.
Gradually put the vegetable broth, a shell at a time and cook, stirring constantly, until the rice is al dente and with creamy consistency. When the rice is at the point, turn off the fire and add the brie cheese, the rest of the butter and the grated Parmesan. Mix until the cheese is dissolved and incorporated into the risotto. Season with salt and black pepper. Cover the pan for 2 minutes before serving.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
