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Keeping Father’s Day Simple

Fathers Day

From breakfast, to lunch and dinner, here’s a few fun ways to celebrate the Fathers out there…. with food of course. There’s a wide range of ideas on the continuum of spoiling the father figure in your life on Father’s Day. So what’s it going to be in your household and how do you make sure it’s the children that actually do the leg work?

For simplicity we don’t think you can get past bread as the base for this celebratory meal. Whether it’s fresh or toasted and then loaded with savoury or sweet delights; it is advised of course to start with butter. Now that’s something we know a thing or two about.

You could try by making one of the butters below and then we have some flavour combinations you could load on top of them. However, the truth is that our butter is so tasty you can have by itself

Cinnamon & Brown Sugar
1/2 cup Westgold Butter - softened
4 tsp brown sugar
½ tsp cinnamon
Mix all ingredients together and keep at room temperature or slightly warm just before lathering on toast or bread.

Then choose from the following combinations to pile on top;
1. Banana on its own or banana with some grated NZ chocolate
2. Grilled brie and a little blackcurrant jam
3. Mascarpone or whipped cream cheese and fresh fruit
4. Smashed pecans or cashews then with thinly sliced fresh apple

Lemon Zest & Thyme
1/2 cup Westgold Butter – softened
1 tbsp thyme
1tsp lemon zest (finely grated)
Mix all ingredients together and keep at room temperature or slightly warm. Then spread on your fresh bread or toast

Then choose from the following combinations to pile on;
1. Fresh ripe tomatoes sliced and sprinkled with sea salt (and goats cheese if desired)
2. Mushrooms cooked in garlic sprinkled with salt (you can add a poached egg if you wish)
3. A layer of avocado followed by a layer of cold or hot smoked salmon
4. A poached egg on a bed of pesto and spinach (and probably a slice or two of bacon)

Red Wine Butter
This is best made at least an hour before you need it. The remainder can be rolled into a log and wrapped and stored in the fridge.
50g Westgold butter
1 clove garlic, chopped
½ red onion, chopped
2 tbsp chopped herbs (rosemary, thyme, oregano)
1 cup red wine
2 tbsp port
2 tsp grainy mustard
100 g soft Westgold butter
1 tbsp port
salt and pepper to taste
Melt the first measure of butter (50g) in a saucepan and add chopped onion and garlic and cook over medium heat until tender. Add wine, port and herbs and reduce until a medium syrup consistency. Then cool.
Place the onion mix in a processor and add the second measure of soft butter, mustard, second measure of port and pulse until well mixed. Season to taste.
Refrigerate for at least 1 hour.

Then choose from the following combinations to pile on;
1. Shrimps fried in garlic and onion (with or without mushrooms)
2. Mushrooms cooked in garlic with a poached egg on top
3. Garlic mushrooms with goat cheese
4. Black pudding or kidney cooked in butter with extra salt.