Go On Beef It Up And Raise The Steaks For Father’s Day!

Dads can be a fussy lot and especially the Bariatric Dad for whom picking the perfect present can be very difficult indeed (and this Sunday looms ever nearer).

Well that’s where we come in because whether or not your old chap is a would-be chef, outdoorsy adventurer or sit-back and see type of fellow – we have a meal that could knock his socks off (because let’s face it, he doesn’t want those again!).

He might not be interested in champers or a boozy hamper, a gadget or a game but he will always appreciate a bit of culinary effort with his own requirements in mind.

So why not beef things up a bit and make him a steak meal complete with bariatric-friendly chips/fries and a salsa; a beer can chicken feast on the bbq; a regal burger to flip and stack like the king he is; or dazzle with a shortcake or scone that makes him go weak at the knees? Check out these and more …. in other words feed him, but well ….

Rump Steak with Gazpacho Salsa (recipe here)

Chips with a Difference! (recipe here)

Beer Can Chicken (recipe here)

Lamb and Beetroot Burgers (recipe here)

One-Step-Ahead Steak, Shallot and Black Bean Tostadas (recipe here)

Hot Horseradish Burgers with Salsa (recipe here)

STRAWBERRY SHORTCAKE SCONES

Ingredients

METRIC/US

225 g plain flour/2 cups all-purpose flour

2 tsp baking powder

50 g/4 tbsp low-fat spread (I used Flora Light Spread)

2 tbsp granulated sweetener (I used Truvia)

125 ml/1/2 cup skimmed milk, plus a little extra for brushing

1 tsp vanilla extract

whipped reduced-fat cream or quark with sliced strawberries to fill

METHOD

1. Preheat the oven to 200 C/400 F/gas mark 6.

2. Sift the flour and baking powder into a large bowl and, using your fingertips, rub in the low-fat spread until well blended.

3. Stir in the sweetener mixing well. Make a well in the centre and pour in the milk and vanilla.

4. Using a table knife, bring the mixture together to make a firm dough. Pat out to a thickness of about 2 cm/3/4 inch and, using a 6 cm/21/2 inch cutter, stamp out 8 rounds.

5. Transfer to a non-stick baking tray, brush the tops with a little extra milk and bake for 15-18 minutes, until well risen and golden. Leave to cool on a wire rack before filling with cream or quark and strawberries to serve.

MAKES 8

WLS PORTION: 1/2-1

V suitable for Vegetarians

CALORIES PER SCONE/SHORTCAKE (UNFILLED): 123

PROTEIN: 3.4g

CARBOHYDRATE: 25.7g

FAT: 2.3g