I’m a bit late posting about Father’s Day but I’ve been seriously busy doing stuff and having fun. Both I’ve enjoyed but the having fun part has been wonderful and I never want it to end. I love all the seasons but summer is Top of the Charts for us. Our most favourite part of summer is a sea swim with something to eat in our beach hut afterwards so that’s what the Dad in this house wanted to do for Father’s Day – all day Father’s Day.
Bacon sandwiches with proper brown sauce washed down with builder’s tea then a little sit down and a quick game of beach rugby.
A sea swim followed by lunch of Elderflower & Mozzarella Bruschetta washed down with local cider then a longer sit down and a read of the papers with his eyes closed.
Fish and Chips with real garlic mayonnaise washed down the Gin & Blood Orange cocktails.
Short walk back home where he promptly fell sleep because he was all washed out.
He is our Top of the Charts. I don’t know one person who doesn’t smile when I mention him in conversation.
This recipe is a version of Waitrose’s Elderflower-dressed Broad Beans and Leaves with Burrata, which is far superior to mine but here’s how I did it.
Elderflower & Mozzarella Bruschetta
(serves 4 super well)
1 loaf Sourdough bread, sliced
2 Mozzarella balls, torn into bite-sized chunks
Zest of 1 lemon
2 tablespoons olive oil
2 tablespoons elderflower cordial
1 tablespoon cider vinegar
Splash of white balsamic vinegar
Salt and freshly ground black pepper
Sprinkle olive oil over both sides of the bread slices and griddle the slices of bread so nicely charred on both sides. Top with the rocket leaves, lemon zest and finally the Mozzarella.
Drizzle over the dressing and serve.
Gin & Blood Orange
Simply add gin to juice of one blood orange but when these are not in season, we cheat and make a longer drink by adding San Pellegrino Blood Orange.