If Dad is a meat lover, cook him up ribs, duck breast or a pork chop this Father's Day

 

1. Glazed Pork Ribs with Apple Glaze and Rosemary

by Chef Trevor Bird, Fable Kitchen

ribs

Instructions

  1. Start by preparing the ribs. Sprinkle a large pinch of salt over three racks.
  2. Place in an oven at 200 F for 8 to 12 hours.
  3. Remove and cool.
  4. Grill ribs on a BBQ until browned and brush with glaze (recipe below) for the last 5 minutes of cooking.
  5. Grate a fresh apple over ribs.

Glaze

  • 2 tbsp sesame seeds
  • 1 jalapeño, grilled and chopped
  • 1 bunch green onions, grilled and chopped
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup lime juice
  • 1 cup maple syrup 
  • 1 cup rice wine vinegar
  • 1 tbsp salt

Combine all ingredients in a saucepan and bring to a boil for 15 minutes.
Makes 1 litre; can be refrigerated for up to 3 months. Serves 6.

 

2. Seared Duck Breast with Orange and Green Peppercorn Reduction and Roasted Fingerling Potatoes

by Chef Emmanuel, Jules Bistro

duckIngredients

  • 4 X 7-8 oz duck breasts
  • 200 ml orange juice
  • 50 ml lime juice
  • 2 tbsp honey
  • 10 ml soy sauce
  • 1 garlic clove, crushed
  • 2 tbsp green peppercorns
  • 1 lb fingerling potatoes in half-inch slices
  • 4 tbsp duck fat (roast for half an hour in 375 oven)
  • Season with sea salt, pepper and rosemary

Instructions

  1. Combine orange juice, lime juice and honey and bring to boil.
  2. Reduce heat and add honey, garlic and green peppercorns.
  3. Reduce until sauce has a syrup-like consistency. Add soy sauce and set aside.
  4. Heat a cast iron pan, then seared duck breast on each side for 5 minutes on high heat, starting on the skin side.
  5. Remove from pan and wrap in foil. Let rest for 10 minutes.
  6. Arrange the potatoes in the centre of the plates and slice the duck breast on top of the potatoes.
  7. Pour the reduction around the plate.

Serves 4.

 

3. Grilled Pork Loin Chops with Apple Compote

by Chef Wayne Sych, Joe Fortes

pork chop

Ingredients

  • 4 X 12 oz thick-cut, bone-in pork loin chops
  • 1 cup orange juice
  • 4 tsp soy sauce
  • 1½ tsp chopped garlic

  • 2 tsp Dijon
  • 2 tsp honey
  • Pinch cayenne

Instructions

  1. Mix the orange juice, soy sauce, chopped garlic, Dijon, honey and cayenne together.
  2. Pour marinade over pork chops.
  3. Let pork chops marinade for 2-4 hours; turn halfway through to ensure pork chops are well coated in the marinade.
  4. Remove pork chops from marinade and pat dry, discard marinade.
  5. Heat BBQ to medium; grill pork chops to desired doneness (medium well preferably),
  6. Serve with apple chutney (recipe below).

Apple Chutney Ingredients

  • 8 to 10 Granny Smith apples 
  • ½ cup champagne or white wine vinegar
  • 1 cup cider vinegar
  • ¾ cup white sugar

  • 1 star anise
  • 2 tsp lemon juice 
  • Salt to taste

Instructions

  1. Put vinegars, lemon juice and sugar in pan and reduce until syrup consistency.
  2. Peel, core and dice apples.  Add apples and star anise to syrup and cook 10-15 minutes or until apples are translucent.
  3. Season to taste.

Serves 4.