Treat Dad This Father’s Day To One Of These 3 Recipes.

(This is a commissioned post for White’s Oats).

Hello friends. Father Day tomorrow. Fancy helping the kids make daddy breakfast in bed or a special lunch?

Today I’ve teamed up with Whites Oats. and I am sharing 3 tasty recipes ideas that Dad’s would love.

Treat Dad This Father’s Day To One Of These 3 Recipes.

3 Recipes For Father’s Day From White’s Oats:

Dad’s run on… lack of sleep, coffee, sarcasm, laughter, being a free taxi service… and love.

Make your dad feel extra special this Father’s Day by whipping up these lovely recipes from White’s Oats to show him just how much he’s cared for!

Oaty Potato Cakes And Smoked Salmon:

A match made in heaven!

Perfect for a breakfast in bed treat or a lazy Father’s Day brunch – something the whole family can enjoy.

Preparation time: 5-10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

100g (31/2oz) White’s Organic Jumbo Oats

450g (1lb) floury potatoes, peeled and diced

25g (1oz) butter (see cook’s tip)

4 large eggs

150ml (1/4pint) skimmed milk

4 slices smoked salmon

1 spring onion, trimmed and thinly sliced

Salt and freshly ground black pepper

Method:

1.) Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes. Drain well and return to the saucepan and heat for 30-40 seconds to drive off any excess moisture. Allow to cool.

2.) Mash the potatoes with half the butter and season to taste with salt and freshly ground black pepper. Stir in the oats and divide the mixture into 4 equal pieces. Shape into 4inch patties.

3.) Whisk the eggs and milk together and season with salt and freshly ground black pepper.  Add half the remaining butter to a large non-stick frying pan and heat until foaming. Add the potato cakes and fry for 3-4 minutes on each side until golden brown adjusting the heat if necessary so the butter does not brown. Arrange on kitchen paper, cover and keep warm.

4.) Wipe out the pan and return to the heat, add the remaining butter and melt. Stir in the egg mixture and cook over a medium heat for 2-3 minutes stirring until creamy and just set. 

5.) Arrange the potato cakes on individual serving plates (serve both or one on the side instead of toast) Spoon over the scrambled eggs and smoked salmon. Sprinkle over the spring onions and freshly ground black pepper and serve immediately.

Cook’s Tip:

For an even healthier version omit the butter from the mashed potatoes and use a low-calorie cooking spray to cook the potato cakes and scrambled eggs.

Spiced Lamb, Kale And Chilli Flatbreads:

Warming spices, lean lamb and chilli greens guaranteed to bring comfort when it’s needed most.

Preparation time: 15 minutes, plus proving time

Cooking time: 20 minutes

Makes 4 

Ingredients:

85g (3oz) strong white bread flour

55g (2oz) wholemeal flour

55g (2oz) White’s Organic Jumbo Oats

1/2 tsp salt

1 tsp instant yeast

1 tbsp olive oil

200g Curly kale, thick stalks removed

300g (10oz) lean minced lamb

1/2 tsp ground coriander

1/2 tsp ground cumin

1 fat red chilli, thinly sliced

2 garlic cloves, very thinly sliced

2 tsp tikka curry paste

Method:

1.) Tip the strong flour, wholemeal flour, half the oats and salt into a large mixing bowl. Sprinkle over the yeast and stir well. In a measuring jug mix together 1 teaspoon of the olive oil and 100ml cool water. Pour the water into the flour mixture and bring together to a soft slightly sticky dough – adding a little extra water if necessary.

2.)Tip the dough onto a lightly oiled surface and knead for 5-10 minutes until smooth. Place the dough in a lightly oiled bowl, cover and set aside for about 1 hour or until doubled in size.

3.) Preheat the oven and a baking tray 220C/fan oven 200C/Gas 7. Tip the dough onto a lightly floured surface and knead for 1-2 minutes. Divide into 4 equal sized pieces and roll into an oval shape about 1 cm thick. Bake on the preheated oven tray for 8-10 minutes until risen and beginning to colour.

4.) Meanwhile, blanch the kale in a pan of lightly salted boiling water for 2 minutes. Drain well and pat dry with kitchen paper.

5.) Heat the remaining oil in a frying pan and fry the minced lamb, coriander and cumin for 3-4 minutes breaking up the mince with a spoon and stirring frequently. Add the chilli, garlic, curry paste and kale and fry for 2 minutes. Stir in the remaining oats. Season to taste.

6.) Chargrill the flatbreads if liked and spoon the minced lamb mixture over the top. Serve immediately.

Treat Dad This Father’s Day To One Of These 3 Recipes:

Grilled Chipotle Salmon With Spring Onion And Chilli Flatbreads

Packed full of exciting flavours this super tasty picante dish is sure to become a family favourite!

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients:

100g (31/2oz) White’s Jumbo Organic Oats

4 salmon fillets, skinned

4 tsp chipotle paste

2 avocados

200g (7oz) 0% fat Greek yoghurt

1 lime- juice

175g (6oz) plain flour

150ml (5fl oz.) warm water

1 tbsp. olive oil

4 spring onions, trimmed and finely chopped

1 tsp mild chilli powder

1 tbsp. sunflower oil

1 little gem lettuce, finely shredded

1 large carrot, peeled and finely shredded

Small handful fresh coriander

Thinly sliced red chilli to garnish

Salt and freshly ground black pepper

Method:

1.) Preheat the grill to high.  Line a tray with foil and arrange the salmon fillets skinned side down onto the foil. Season with salt and freshly ground black pepper and spread with the chipotle paste to cover. Grill for 8-10 minutes until beginning to char and are cooked through.

2.) Meanwhile, peel and remove the stone from the avocados. Place the flesh into a food processor with the lime juice and yoghurt and whizz until thick and smooth. Season to taste and chill until ready to use.

3.) Mix together the oats, plain flour, water, olive oil, spring onions, chilli powder and salt and freshly ground black pepper to form a soft dough. Divide into 4 equal sized pieces. Place a large piece of cling film onto a work surface, dust with plain flour and place one piece of dough in the centre. Dust with more plain flour and cover with a second piece of clingfilm. Roll out to a rough 20cm (8in) circle. Brush a non-stick frying pan with the sunflower oil and heat. Peel off the cling film and cook the flatbread for 1-2 minutes on each side until browned. Keep warm in the bottom of the grill underneath the salmon. Wipe out the frying pan with kitchen paper and brush with a little more oil and heat. Repeat the process to give you 4 cooked flatbreads. (The dough will be soft so you need to use new pieces of cling film and keep dusting with plain flour).

4.) When ready to serve spread each flatbread with some avocado puree. Scatter over some shredded lettuce and carrot. Break the salmon into pieces and scatter over the top with the coriander and red chilli to garnish.

 Cook’s Tips:

Try different flavours on your salmon – spread with ready made Thai green curry paste or sundried tomato paste.

Treat Dad This Father’s Day To One Of These 3 Recipes.

What do you think about these recipes?

Do you fancy making Dad something tomorrow for Father’s Day?

About this post: This is a commissioned post for White’s Oats.

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