Roll out the red carpet and slippers – Father’s day will soon be upon us, so we’ve been thinking about the most fitting way to mark the occasion. It’s breakfast in bed and Sunday lunch in spring when we toast all the wonderful mothers out there, but for a summer feast for those fab dads on 19th June, it just has to be a barbeque.
There isn’t a dad out there who doesn’t love to get grilling on an outdoor barbie. Whether your dad is veggie, vegan, or just fancies a bit of green on the side, Tenderstem® works those coals like a dream. Charring is a huge food trend that shows no signs of disappearing, and it also happens to be one of our favourite ways of cooking Tenderstem®. Dress your Tenderstem® with Dad’s favourite marinade or dressing before, during or after it hits the hot coals and cook for around 3 minutes on both sides.
Here are our top three ways to dress up the nation’s versatile vegetable:
- Smokey chilli and lime butter – just mix 80g of softened butter with a pinch of dried chilli flakes, half tsp of sweet smoked paprika, the zest and juice from 1 large lime and a handful of chopped fresh coriander. Keep in the fridge and dot over your Tenderstem® after cooking and watch it melt… delicious!
- Crunchy mustard dressing – Mix 2 tbsp of extra virgin olive oil with 1 tbsp of Dijon mustard and 1 tbsp white wine vinegar, ½ tbsp of honey and 1 tsp each of capers and chopped roasted almonds. Drizzle over your gorgeously-grilled Tenderstem®.
- Korean kick marinade – combine 4 tbsp light soy sauce, 2 tbsp rice wine vinegar, 2 heaped tbsp gochujang chilli paste, 1.5 tbsp maple syrup, 2 tsp sesame oil and 2 tbsp white miso paste until smooth. Marinade the Tenderstem® overnight or at least 1 hour before cooking.