4 DELICIOUS RECIPES PERFECT FOR FATHER'S DAY

Spoil papa bear (and his taste buds) with these delicious dishes!

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From a scrumptious steak to a hearty chicken meal and a decadent sweet treat, make this Father’s Day one to remember with the perfect recipes.

CHARGRILLED STEAK WITH CHIMICHURRI AND SHOESTRING FRIES
Serves 4–6 // Total time: 30 minutes

INGREDIENTS
2 rump steaks (700g each), at room temperature
Salt and pepper
Olive oil

For the chimichurri

2 cloves garlic, finely minced
1 red chilli, deseeded and finely chopped
40g finely chopped parsley
1 tsp dried oregano
½ tsp coarse salt
Pepper
3 Tbsp red wine vinegar
⅓ cup olive oil

For the shoestring fries

6 potatoes, peeled
¼ cup flour
Oil, for frying
Sea salt

METHOD
1. Using kitchen paper, pat down the steaks. Drizzle with olive oil, season well and massage into the steak.
2. Heat a griddle pan (or braai) to high heat.
3. Cook the steak for 3–4 minutes on each side for medium rare.
4. Rest the steaks for 10 minutes before slicing.
5. Add garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Mix using a spoon.
6. Add vinegar and oil and stir through. Taste and season as needed.
7. Using a mandolin slicer (or a very sharp knife), cut the potatoes into very thin slices. Then, cut the slices into long thin matchsticks.
8. Heat a pot of oil until very hot – test it by adding one chip to the oil; if it starts sizzling, the oil is ready.
9. Toss the fries in flour to coat lightly.
10. Fry in batches until golden and crispy. (Be careful not to overcook or burn them.)
11. Remove using a slotted spoon and place on kitchen paper to drain.
12. Sprinkle with sea salt.

Cook’s note: Slice your steak and top with a drizzle of chimichurri. Serve with fries on the side (with mayonnaise or tomato sauce if you like). Enjoy!

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za

BEEF BURGERS WITH SPICY MAYO AND PICKLED SLAW
Serves 8 // Cooking time: 40 minutes

INGREDIENTS

For the slaw
½ cucumber
½ tsp salt
3 cups (±200 g) shredded cabbage

¼ cup red-wine vinegar
Handful parsley, roughly chopped
Zest and juice of 1 lemon
2 Tbsp honey

For the basting sauce
5 Tbsp honey
2 Tbsp tomato sauce
1 tsp Worcestershire sauce

For the spicy mayo
1 cup mayo
1 tsp paprika
Juice of ½ lemon

For the beef burgers
1 kg mince
1 cup grated Cheddar
3 Tbsp breadcrumbs
1 tsp garlic powder
1 tsp oregano
1 egg
Olive oil, to fry

To serve
8 hamburger buns, toasted
Handful watercress

METHOD
1. Grate cucumber over a bowl and throw out the juice. Sprinkle with salt and add remaining ingredients. Set aside.
2. Combine all the basting sauce ingredients in a bowl.
3. Combine all the spicy mayo ingredients in a bowl.
4. For the patties, combine all the ingredients except the oil.
5. Measure out ½ cups of patty mixture. Roll into balls and gently flatten.
6. Heat some oil in a pan over medium heat. Fry the patties for 4 minutes per side. Add the basting sauce and cook for 1 minute.
7. To serve, dollop mayo onto each bun. Add a patty, slaw and watercress.

Recipe & styling: Chiara Turilli
Photography: Sean Dollery // HMimages.co.za

PORTUGUESE CHICKEN WITH RICE
Serves 4 // Prep time: 15 minutes // Cooking time: 1 hour 5 minutes

INGREDIENTS
6 skin-on chicken pieces
2 Tbsp + 1 tsp Portuguese spice mix
1 Tbsp oil
2 bell peppers, cored and diced
1 cup white rice
1 tin (410g) tomato & onion mix
½ cup frozen peas
Parsley, to garnish
Lemon juice, optional

METHOD
1. Pre-heat the oven to 180°C.
2. Pat the chicken dry with kitchen paper and rub with 2 Tbsp Portuguese spice, salt and pepper.
3. Heat oil over high heat in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside.
4. Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and starts to pop. Add in 1 tsp Portuguese spice mix and flash fry until aromatic.
5. Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally.
6. Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 minutes or until rice is tender and liquid is absorbed.
7. Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crispy.
8. Garnish with parsley and a drizzle of lemon juice, if choosing.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

BONUS SWEET TREAT: CHOCOLATE LAVA CAKES
Makes 4 // Cooking time: 30 minutes

INGREDIENTS
130g dark chocolate (70% cocoa), chopped
75g butter
120g eggs, plus 40g yolk (±4 large eggs)
65g golden caster sugar
30g flour
Cherries, to serve

METHOD
1. Preheat oven to 180°C. Line 4 small round moulds or pudding basins with butter and flour.
2. Put chocolate and butter in a heatproof bowl and melt in a microwave in 30-second intervals or over a pot of simmering water.
3. Add the eggs, sugar and flour to the chocolate mixture. Whisk together until mixture is glossy.
4. Pour the batter into the moulds and bake for 10–12 minutes.
5. Carefully turn the lava cakes out of the moulds and serve topped with cherries.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli