Father's Day is celebrated in June and originally came about to complement the celebration of Mothers’ Day1. Though we, along with a whole host of countries such as the USA and most of Europe, celebrate this on the third Sunday in June, Denmark actually celebrate it on 5th June. “ Why is this relevant?” I hear you ask!
Well, the whole reason that we even celebrate this day is thanks to an American, called Sonora Smart Dodd and 5th June is her own father’s birthday. It took some time for the idea to become popular and really only did so due to support from those merchandising gifts suitable for fathers!
From its first suggestion in 1910 to today, its popularity has grown and now means big business for greetings card retailers, garden centres, tool merchants and, of course, supermarkets, all of whom benefit from this coming together of the family to celebrate.
If you need any ideas of how to spoil your father this year, how about making lunch for him? He might fight you for the bbq (as he does the tv remote) but I’m sure he’ll be thrilled that you’ve done all the hard work for him and he can lie back and relax!
Recipe Ideas to Spoil Your Father
Ingredients - makes 4-6 burgers
125g extra lean Aberdeen Angus beef mince
120g black beans, drained
1 red chilli, finely chopped
1 green chill, finely chopped
3 garlic cloves, finely chopped
1/2 red onion, finely chopped
1/2 tsp. paprika
2 tbsp. Parmesan cheese, grated
1 tbsp. jalapeños, chopped (optional)
Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
4 gluten free burger buns
1 red pepper, sliced
1 avocado, sliced
A handful of spinach or rocket
4 lime wedges
Homemade Tomato Sauce (see our recipe below)
Homemade Mayo(see our recipe below)
Add the mince, black beans, chillies, garlic, onion, paprika, Parmesan and jalapeños (if using) to a large mixing bowl, season generously and mix together. I find it easier to do this with my hands!
When combined, separate into 4 - 6 balls and flatten into burger shapes.
Add the burgers to a frying pan and fry for 3 - 5 minutes each side, on a medium heat or until cooked to your liking. You can also cook these on the BBQ!
Serve on a toasted burger bun with your favourite toppings
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
½ tsp. smoked paprika
1 tsp. Lucy Bee Coconut Sugar
1 tbsp. apple cider vinegar
1 tbsp. tomato puree
Puree the tinned tomatoes in a blender and set aside.
Meanwhile, add Lucy Bee Coconut Oil to a pan and melt before adding the onion, garlic, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns and cook over a medium heat until the onions have softened.
Add the paprika, Lucy Bee Coconut Sugar, apple cider vinegar, tomato puree and blended tinned tomatoes. Simmer for 5 minutes or so, to reduce the sauce and thicken it - this will also allow the sugar to dissolve. Remove from the heat and allow to slightly cool.
Place the sauce into a blender and blend until smooth.
Cover and chill in the fridge, for at least 2 hours to allow the flavour to infuse - this will be even better if left overnight.
Serve as required alongside a BBQ, chips, or meat.
Our recipe of Mayonnaise is a real winner, too:
I use the 'Tefal Infiny Force’ mayonnaise maker for this - it works a treat every time but read on in the method for directions if you are using a whisk or hand blender instead
A big pinch Lucy Bee Himalayan Salt
1 small garlic clove
1 egg yolk
1 tbsp. cloudy cider vinegar
1 tbsp. Dijon mustard
up to 140ml sunflower oil
60ml Lucy Bee Starseed Omega Oil or extra virgin olive oil
Crush the garlic clove with the salt in a pestle and mortar or with a fork.
Using the small measured jug that comes with this gadget, add first the garlic, then egg yolk, vinegar, mustard, sunflower oil up to the mark on the small jug ‘min140ml’ topped up with the Lucy Bee Starseed Omega Oil or olive oil (don’t go higher than the ‘max 200ml’ mark on the jug).
Place the Infiny blender into the bottom of the jug, making sure it’s over the egg yolk and beat for 5 seconds on turbo then a further 5 seconds moving the blender up and down.
That’s it! Your mayo should be a creamy consistency.
ALTERNATIVELY if you don't have this gadget, then a whisk or hand blender will work as follows:
Make sure all ingredients are at room temperature. Add the egg yolk to a bowl and beat it with a whisk or hand blender for a couple of minutes.
Add the salt and beat again until the yolk is thick and sticky. Slowly add the sunflower oil, little by little, whisking continuously. Take your time here otherwise it may split.
Once it starts to get to the consistency you want, slowly add the Lucy Bee Starseed Omega Oil or olive oil. Once all incorporated, give it a good beat / whisk for about 30 seconds until it’s thick and glossy.
Now add the vinegar, mustard and garlic and mix these in.
This will keep in the fridge for a couple of days.
Homemade mayo is a real hit in our house and has much cleaner taste than any shop-bought mayo we’ve tried.
For added spice, you can also add a splash of tabasco.
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.
Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.
Please note you should always refer your health queries to a qualified medical practitioner.
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At Lucy Bee, we’re passionate about a healthy lifestyle and feeling good through the foods we eat. Our website promotes the nourishing ingredients that we love plus tips for natural beauty and fitness.