Recipe; Father’s Day Afternoon Tea Lockdown Style

[AD] Here in the UK we have now been on lockdown for 12 weeks, 3 whole months and I’m sure most of us are longing to see loved ones and give them a hug. Fathers day is next weekend and for many this will be a fathers day like any other. Some of us as miles apart whilst other just a short walk yet we still can’t hug others who don’t live in the same household as us.

Modern technology means we can keep in touch on a daily basis and what better way to celebrate Fathers Day under these unseen circumstances than to prepare a Gentleman’s afternoon tea to share whilst social distancing in the garden, a local park or via video chat over the internet.

To show Dad how much you care whether he is near or far Moonpig have a great selection of cards that can be personalised and a selection of fun, quirky and food and drink gift sets which can be delivered straight to his door if you are unable to see him face to face during lockdown.

This gentlemans afternoon tea is quite easy to prepare but made special by a couple of quick and easy home bakes!

Red Onion Chutney With Port

Ingredients

3 tbsp olive oil
1.5kg onions, thinly sliced
300g dark muscovado sugar
200ml red wine vinegar
3 tbsp balsamic vinegar
3 garlic cloves, crushed
1 tbsp wholegrain mustard
½ tsp paprika
¼ tsp crushed chillies
2 tablespoons of port

I used the Graham’s Reserve port from the gift pack from Moonpig where you can find other great gifts for fathers day..

Method

Heat the oil in a heavy-based saucepan.
Add the sliced red onions and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
Add the port and bring to the boil and simmer for 5 minutes.
Stir in 3 tablespoons of sugar and cook for 7-10 minutes, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, ½ tsp salt and all the other ingredients.
Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 minutes, until the chutney has reduced and thickened to a dark caramel colour, Stirring occasionally to check the chutney isn’t sticking to the bottom of the pan. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
Spoon the hot chutney into cooled, sterilised jars, then seal and label.
The chutney will keep for up to 6-12 months.

Savoury Scones

Ingredients

1 teaspoon olive oil
250g plain flour
1 tablespoon baking powder
1 1/2 teaspoons dried parsley
1/8 teaspoon dry thyme
1 teaspoon salt
1 teaspoon caster sugar
140g grated Gouda cheese
4 tablespoons grated Cheddar cheese
90g butter
250ml semi-skimmed milk

Method

Preheat oven to 200 C / Gas 6. Using olive oil, grease a baking tray.
With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Monterey Jack cheese and Cheddar cheese together in a bowl.
Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs.
Lightly stir in the milk just until the dough holds together.
Roll the dough out to around 3cm and cut in to squares.
Place on the prepared baking tray and bake in the preheated oven until risen and golden brown for 15 to 25 minutes.

The scones taste delicious whilst still warm from the oven and can also be eaten cold and a slice of cheddar and some onion chutney are such perfect accompaniments!

The chutney and scones were served with: