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Mother’s Day Menu

There's no better way to show your mum you care this Mother's Day than with a home cooked meal. We present our Mother's Day Menu.

Mother’s Day Menu

There’s no better way to show your mum you care this Mother’s Day than with a home cooked meal. We present our Mother’s Day Menu.

What better way to celebrate your relationship with your Mum this weekend, than by inviting her over for a home cooked meal. MiNDFOOD presents our suggestion for the perfect Mother’s Day menu.

DRINK

Red Grapefruit Julep

Start your celebrations with a sharp, tasty and non-alcoholic beverage, fit for any special occasion. Present this cocktail in your prettiest jug, decorated with fresh mint from the garden.

Serves 4

1 cup fresh mint leaves

3 cups ice

3 cups freshly squeezed red grapefruit juice

2 cups ginger ale

1 Put the mint into a large bowl or sturdy jug, using the end of a rolling pin, muddle or squash the mint.

2 Pour the red grapefruit juice over the mint and stir to combine.

3 To serve the julep, fill four glasses with ice and fill with juice mixture to two thirds capacity and top with ginger ale.

4 Serve with straws, stir just before drinking.

TO START

Fresh Cucumber Cups with Smoked Salmon, Wasabi Mayo and Salmon Caviar

This recipe is both simple to make, and looks stunning when presented on a clean white platter. A small spoon of salmon caviar makes this a decadent way to start your meal, and show your mum you care.

Makes 10

2 continental cucumbers, peeled and cut into 4½ cm pieces (Approx 10 pieces)

200g Huon Smoked Salmon

½ cup mayonnaise

2 tsp wasabi paste

200g Huon Salmon Caviar

Baby herb sprouts to garnish (coriander, chives etc.)

1 Using a melon baller, hollow out cucumber pieces to form cups.

2 Combine mayonnaise and wasabi paste in a small bowl.

3 Fill cups with Huon Smoked Salmon and top with mayonnaise, Huon Salmon Caviar and sprouts.

4 Keep chilled until ready to serve.

MAIN

Roast Beef With Yorkshire Puddings And Béarnaise Sauce

Nothing brings the family together like a hearty roast dinner. Making the most of seasonal ingedients, this recipe is perfect served with a glass or two of full bodied red wine.

Serves 4

2 tbsp olive oil

800g piece whole eye fillet

1/3 cup white wine vinegar

2 eschallots, finely chopped

6 black peppercorns

1 tsp dried tarragon

3 egg yolks

125g butter, melted

2/3 cup plain flour

1 tsp sea salt flakes

2 eggs (extra)

3/4 cup milk

750g brussels sprouts, trimmed

2 tsp olive oil

3 bacon rashers, rind removed, finely chopped

1/4 cup toasted hazelnuts, roughly chopped

1 Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Season beef with salt and pepper. Cook, turning, until browned. Roast for 20-25 minutes for medium rare 
or until cooked to your liking. Transfer to 
a baking tray; cover to keep warm.

2 Place vinegar, eschallots, peppercorns and tarragon in a saucepan over medium heat. Simmer until reduced to 2 tbsp. Drain through a sieve, reserving liquid.

3 Place egg yolks and vinegar mixture in a food processor. With motor running, slowly add butter until a smooth sauce forms.

4 Drain pan juices from beef. You will need 1/2 cup juice; top up with olive oil if needed. Place an 8-hole 1/3-cup capacity muffin pan in oven for 10 minutes. Place 1 tbsp beef juice into each muffin hole. Place in oven for 5 minutes. Combine flour and salt in a bowl. Whisk in extra eggs and milk. Spoon into muffin holes. Return to oven; cook for 12-15 minutes or until puffed and golden.

5 Meanwhile, cook sprouts in boiling water for 12-15 minutes or until tender. Drain. Return saucepan to heat. Add oil and bacon. Cook for 4 minutes. Stir in hazelnuts. Sprinkle sprouts with bacon mixture. Slice beef. Serve with Yorkshire puddings, béarnaise sauce and brussels sprouts.

DESSERT

Champagne Jellies with Grapes

Grapes are in season too, and make for the perfect accompaniment to this recipe for champagne jellies, when coasted in caster sugar. Served in clear glasses, this light dessert is the ideal way to round of your special meal.  

Makes 6

6 tsp gelatine

¼ cup caster sugar

750ml sparkling wine or champagne

1 egg white

200g seedless green grapes

½ cup caster sugar (extra)

1 Put gelatine in a small bowl. Add 2 tbsp cold water and whisk with a fork. Combine ½ cup boiling water and sugar in a microwave-safe jug. Add gelatine to sugar mixture, whisking until combined. Put jug in microwave on high (100 per cent) for 20-40 seconds or until gelatine is dissolved. Pour into a large bowl. Cool. When cold, slowly add champagne to gelatine mixture. Skim froth from jelly and transfer jelly to a large jug.

2 Slowly pour jelly into 6 half-cup-capacity chilled dishes. Refrigerate overnight to set.

Whisk egg white and brush onto grapes. Sprinkle grapes with sugar (extra). Put on a large plate lined with baking paper. Stand to dry. Serve jellies topped with sugar-coated grapes.

Don’t forget to tell us how your Mother’s Day meal went by leaving comments below or uploading photos to our facebook page.

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