We catch up with some of our loyal readers who share their Dad’s favourite meals in the lead up to Father’s Day. Spoil the special men in your life with these flavourful recipes.
“One thing about my dad: keep his plate piled up and tummy filled and he’s the happiest man alive! This beer steamed mussel recipe is not only super simple to make but has so much flavour. Don’t forget to serve it with crusty bread to mop up all the delicious sauce.” – Nicole Robyn Demink
Beer steamed mussels
SERVES 4
TOTAL TIME 25-30 MIN
Ingredients
Glug olive oil
4 spring onions, sliced
2 Tbsp butter
4 cloves garlic, sliced
1 tsp grated ginger
2 bay leaves
Handful thyme
1 bottle (350ml) light beer
1kg mussels, cleaned
1 cup cream
1 lemon, zested and juiced
2 Tbsp chopped fresh parsley
Salt and milled black pepper
FOR THE TOAST
1/2 cup mayonnaise
1 tsp Dijon mustard
4-6 slices ciabatta or sourdough
Pinch chilli flakes
Method
- Heat oil in a large pot and saute spring onions until soft.
- Add butter, garlic, ginger and herbs and fry for 2 minutes.
- Add beer and simmer for 2-3 minutes.
- Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
- Add cream to saucepan and simmer over a low heat for 5 minutes.
- Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
- Preheat oven to 180C.
- Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
- Serve mussels in bowls with beer sauce and crusty bread.
“For me and my brother Zane, a hearty meaty stew always takes us back home! This lamb neck stew ticks all the boxes and is a recipe you’ll want to have in your repertoire.” – Waleed Alexander
Rich lamb stew
SERVES 4-6
TOTAL TIME 1 HR 20 MIN
Ingredients
1kg lamb neck
Salt and milled black pepper
Flour, for dusting
Canola oil, for frying
250g button or brown mushrooms
2 onions, chopped
2 carrots, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, sliced
2 bay leaves
Handful fresh thyme
50g tomato paste
1 Tbsp brown sugar
4 cups beef stock
1 can (400ml) tomato purée
250g cherry tomatoes
2 Tbsp Worcestershire sauce
Method
- Season lamb well and dust in flour, shaking off any excess.
- Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
- Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
- Add another glug of oil and sauté onions, carrots, and celery until soft.
- Stir in garlic and herbs and cook for 2 minutes.
- Add tomato paste, cook for 1 minute and stir through sugar.
- Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
- Add Worcestershire sauce, mushrooms, cherry tomatoes, and an extra handful of thyme. Simmer for 15 minutes or until lamb is soft and falling off the bone.
- Reduce sauce by 2/3 and season well.
- Serve lamb stew with herbed mash, pap, or fluffy rice.
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Photography: Zhann Solomons
