My Pick:
Search By Tag:
Stay In The Know:

Spanish Brunch ~ Father's Day Celebrations


Father's Day always involves a little indulgence for the special men in our lives, so why not kick start the day with the ultimate relaxing feast; a Spanish brunch.

Using a little inspiration from our recent trip to Europe I have recreated a breakfast dish I enviously watched my lovely friends enjoying just before we headed off towards Alicante airport on our way to Italy; Huevos con Patatas y Jamon. Fried potatoes with jamon and fried eggs with runny yolks, of course. Essentially it's a Spanish version of bacon and eggs. The perfect Sunday big brekky, and even better for those nursing a slight hangover.

Team this with Tostadas con Ajo Tomate y Aceite; toast with garlic tomato and olive oil, which is what we had for breakfast most mornings in Spain, alongside a sangria inspired juice and a nice strong coffee.

The perfect way to guarantee a giant smile on any dads face this Father's Day.

Happy Father's Day to all of the dads and father figures out there and an extra special one to my own dad. The most wonderful dad to my sister Erin and I. He taught us everything we know about wine, level-headedness, love and patience. We couldn't have picked a better man to be our dad if we tried ~ mum was a clever lady.

When celebrating your dad, a special father figure, or lovely many in your life, why not make a giant batch of everything and invite all the special dad's or men in your life and your beautiful family and friends around to celebrate! The Spanish would definitely approve of a party.

The Menu

Huevos con Patatas y Jamon

Tostadas con Ajo Tomate y Aceite

Brekky Sangria

Huevos con Patatas y Jamon

Recipe translated and adapted from the original by Gastro Andalusi

INGREDIENTS

1-2 free range eggs per person

2 large potatoes per person

2-3 pieces of thinly sliced jamon per person (use prosciutto if you cannot source jamon)

Extra Virgin olive oil

Sea salt flakes

METHOD

1. Peel the potatoes, cut into 1cm strips or chunks and wash in cold water. Dry the potatoes with absorbent paper towels and set aside.

2. Heat a pan on the stove over a high heat. Add a good amount of extra virgin olive oil pan. When the oil is properly heated (bubbles will form in the oil when a potato touches it), add the potato. Reduce heat slightly and fry over medium heat for about 10-12 minutes. It is important not to overcook the potatoes. Cook them until they are just cooked through, but still firm. They should not be too crispy on the outside either, as some softness allow the runny egg yolks to absorb. Keep stirring the potatoes occasionally to avoid this.

3. When the potatoes are perfectly cooked, remove them from the pan and oil with a slotted spoon, drain well on absorbent paper and set aside.

4. Remove the oil from the pan and set the pan aside to serve the dish in at the end.

5. In another pan, heat some extra virgin olive oil and fry the eggs. Ensure the yolks are runny.

6. To serve: Add the potatoes back into the fry pan, or other serving dish, top with the soft eggs and lay the jamon slices loosely over the dish. Sprinkle the eggs with some sea salt.

Tostadas con Ajo Tomate y Aceite

Recipe adapted from Saveur

INGREDIENTS

1 baguette, halved lengthways and each cut into 3-4 pieces

1-2 very ripe tomatoes

1 clove of garlic

Extra Virgin olive oil

Sea salt flakes

METHOD

1. Heat a fan forced oven to 220 degrees celcius. Place bread on a tray and toast in the oven until golden brown. This will only take 5 - 10 minutes. Remove from oven.

2. Cut a small amount off the edge of the garlic cloves and rub the cut side of the clove over the toasted cut side of each piece of baguette.

3. Cut the tomatoes in half. Place a grater over a bowl and grate each half of the tomatoes using the large side of a grater. Discard the tomato skins.

4. To serve: Spread each piece of baguette with a generous amount of the tomato puree, a drizzle of olive oil and sprinkle with sea salt. Serve on a platter or bread board.

Brekky Sangria

Tipple and Fodder recipe

INGREDIENTS

1 orange sliced thinly

1 nectarine or peach, halved, deseeded, thinly sliced

4 strawberries, tops removed, thinly sliced

1 cup chilled pomegranate juice

1 1/2 cups chilled orange juice

1 bottle chilled sparkling mineral water

OPTIONAL: 1/3 cup cointreau

Ice, if needed

METHOD

1. Add all of the sliced fruit to a glass jug or punch bowl.

2. If using the cointreau, add that next. Then add the juices and ice if necessary.

3. Top with mineral water just before serving

When everything is ready to go place it all in the centre of the table for everyone to help themselves and enjoy.

It will definitely be a crowd pleaser.

Follow @tippleandfodder on Instagram for more inspiration to tickle your tastebuds.

If you have any variations or recipes you'd like me to feature, please pop onto Instagram and follow @tippleandfodder to leave suggestions on my posts, or send me an email letting me know what recipe you'd love to see on the blog.

Follow me on Instagram and Facebook for recipes, dinner parties and as I eat my way around Sydney's Inner West and beyond! All Blog previews will be advertised via Instagram.

For all enquires please email: hello@tippleandfodder.com

People who love to eat

are always the best people.

- Julia Child