Spoil dad this Father’s Day with our next-level brunch board. We’ve upped the ante by adding homemade elements, along with gorgeous sliced charcuterie, premium cheeses and seasonal fruit. A cup of David Jones tea or a fresh-squeezed juice is the perfect accompaniment.
Prep time 45 mins, cook 30 mins (plus overnight soaking, chilling)
250g truss cherry tomatoes
2 bunches asparagus, trimmed
2 tbsp David Jones Extra Virgin Olive Oil, plus extra to serve
2 packets David Jones Sliced Prosciutto
2 packets David Jones Sliced Salami
Manchego, ricotta and marinated feta, to serve
Avocado wedges and rocket, to serve
Rockmelon wedges, to serve
Sourdough toast, to serve
Almond butter Bircher muesli cups
3 cups Brookfarm Cranberry Macadamia Natural Muesli
3 cups (750ml) almond milk
1 pink lady or granny smith apple, coarsely grated
1 tsp vanilla bean paste
David Jones Almond Butter and David Jones Organic Honey, to serve
Sliced raspberries and strawberries, to serve
Brookfarm Cacao Coconut Granola Muesli, to serve
Middle Eastern-spiced Scotch eggs
5 eggs, at room temperature
500g minced beef
1 small onion, finely chopped
2 tbsp each finely chopped mint and flat-leaf parsley
Finely grated rind of 1 lemon, plus lemon wedges to serve
2½ tbsp David Jones Dukkah
Plain flour, for dusting
100g panko breadcrumbs
Aioli or natural yoghurt, for dipping
300ml pouring cream
Finely grated rind of 1 lemon
30gm butter, diced
Finely chopped chives, to serve
Truff Hot Sauce, to serve
1. To make the almond butter bircher muesli, combine natural muesli, almond milk, apple and vanilla in an airtight container, stir to combine and refrigerate overnight to soak. Divide among small serving bowls or glasses, top with David Jones Almond Butter to taste. Top with berries and granola, drizzle with David Jones Organic Honey to taste.
2. To make the Middle Eastern-spiced Scotch eggs, cook 4 eggs in a saucepan of boiling water for 6½ minutes (for soft-boiled), drain and refresh. Peel eggs and refrigerate to chill. Combine beef, onion, herbs, lemon rind and half the dukkah in a bowl, season to taste and mix well with your hands. Divide into 4 portions, flatten each into a disc about 1cm thick. Dust boiled eggs lightly in flour, place each in the centre of a disc, then mould the mince mixture around the egg with wet hands to enclose and seal completely. Cover and refrigerate to rest for 1 hour. Beat remaining egg in a bowl, place flour in another bowl and combine panko and remaining dukkah in another bowl. Dip meatballs first in beaten egg, then flour, then panko mixture, shaking off excess in between. Refrigerate until required. Heat oil in a deep saucepan to 150°C. Deep-fry Scotch eggs in batches for 7-8 minutes until golden brown and cooked through. Drain on paper towels and serve warm or at room temperature, scattered with mint with lemon wedges to squeeze over and aioli or yoghurt for dipping.
3. Meanwhile, preheat oven to 200°C. Arrange tomatoes and asparagus on a baking tray lined with baking paper, drizzle with David Jones Extra Virgin Olive Oil, season to taste and roast for 5-6 minutes until asparagus is tender. Remove asparagus from tray and roast tomatoes for another 5-6 minutes until lightly browned.
4. Arrange David Jones sliced charcuterie on a serving board along with the Scotch eggs, roast tomatoes, roast asparagus, cheeses, melon and muesli cups, tucking jars or bowls of David Jones Jam and David Jones Honey in between, leaving room for the scrambled eggs.
5. To make the soft-scrambled eggs, whisk eggs, cream and lemon rind in a bowl to combine, season to taste. Melt butter in a frying pan over medium-high heat, add egg mixture and cook, stirring gently and occasionally, until softly set. Remove from the heat, scatter with chives and drizzle with Truff Hot Sauce. Place skillet on serving board, add sourdough toast to the board and serve with David Jones Honey and David Jones Jam.
Tips for building the perfect charcuterie board:
– Group savoury elements together and sweet elements separately, with more neutral ingredients, such as toast, helping to separate the sections.
– Assemble all the non-cooked items ahead of time, leaving little pockets of space for your hot dishes once they’re ready.
– Add little bowls of dipping sauces or accompaniments next to the items they’re to be served with so it’s clear what goes with what.
– Add more delicate fresh elements such as rocket leaves or herbs as a final flourish just before serving so they don’t wilt.
For the pantry
Raw Organic Honey
Cranberry Macadamia Natural Muesli
Frantoio Extra Virgin Olive Oil
Cucina Serve Bowl
Cast Iron Frying Pan
H2O Classic Bar
Styling & Recipe: Emma Knowles, Photography: Ben Dearnley