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I love being a Dad.
But, it’s funny as both Hazel and Ivy seem to be more excited about Fathers day more than me!

Today we have a recipe for all those kids who would like to get in the kitchen and cook Dad a delicious dinner!

I have been busy planning my up and coming tour with my 5th Cookbook “Good from Scratch kids ” I’m incredibly excited to be stepping into Schools and community halls across the country in the next few months speaking and demonstrating some dishes from the book.

With 100% of the money raised from tickets sales going back to the schools and the community.

600g rump steak piece (green meadows beef)
3 cups brown button mushrooms
½ box Perla potatoes
2 cloves garlic, crushed
1 cup cream
2 egg yolks, beaten
2 tsp Dijon mustard
3 Tbsp olive oil
1 bag fresh salad greens
salt and freshly ground black pepper

Preheat the oven to 180*C. In a hot frying pan or BBQ, season and oil the piece of rump steak and char for 8-12 minutes (depending on the desired doneness). Remove and leave to rest.
Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender.

Quarter the mushrooms and sauté in a little olive oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain.

Preheat the grill to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the mushrooms through the cream mix and spoon onto the top of the steak. Put this under the hot grill for about 3-4 minutes. Slice the piece of rump and serve with the potatoes and fresh green salad.

Happy Fathers day dads!