Your dad is in for a treat! Whether a hearty breakfast, tasty lunch or decadent dessert, try one (or more!) of these recipes to spoil him with a yummy home-cooked meal.  

Breakfast 

Pap pancakes with bacon jam 

Makes 12 // Cooking time: 45 minutes 

 

Ingredients 

¼ cup (60ml) + 2 Tbsp (15ml) maize meal
¼ cup (60ml) + 2 Tbsp (15ml) flour
1½ tsp baking powder
¼ cup (60ml) grated Cheddar
Salt and pepper
½ cup (250ml) milk
½ cup (250ml) amasi
1½ (22ml) Tbsp butter, melted
1 egg  

For the bacon jam 

½ cup onion marmalade
200g bacon, chopped and fried  

For serving 

Rocket
Sliced avocado
Cherry tomatoes 

Method 

1. Mix the maize meal, flour, baking powder and cheese together. Season well.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry ingredients until well-combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. 
5. Add spoonfuls of batter, frying each pancake for 1–2 minutes on each side, until golden brown and cooked through.
6. Make the jam by mixing the marmalade and half the bacon bits.
7. Serve pancakes topped with bacon jam, reserved bacon bits, rocket, avocado and

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

  

Pea croquettes with poached eggs and salmon 

Serves 2 // Cooking time: 50 minutes + cooling time 

 

Ingredients 

1 small potato
¾ cup (175ml) peas
¼ cup (60ml) grated Parmesan
2 Tbsp (30ml) chopped chives
1 Tbsp (15ml) flour
1 egg yolk 
2 eggs 
1 cup (250ml) breadcrumbs
Vegetable oil, for frying 

For the creamy caper dressing 

Handful chopped parsley
½ cup (125ml) mayonnaise
Juice of ½ lemon
1 Tbsp (15ml) chopped capers  

To serve 

2 eggs
200g smoked salmon 

Method 

1. Cook the peas and potato. Peel the potato, then mash and measure out 1 cup. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls.
3. Chill in the fridge for at least 2 hours.
4. Beat the eggs in a bowl. Place the breadcrumbs in another bowl.
5. Pour oil into a pan 2cm deep and heat to medium-high.
6. Dip the chilled balls in egg, then roll in breadcrumbs. 
7. Working in batches, fry them, turning often, until golden brown and crisp (about 3–4 minutes). Drain on paper towel.
8. Combine all the dressing ingredients.

To serve 

1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. 
2. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg.
3. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
4. Serve the croquettes with poached egg and salmon, drizzled with creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za 

Lunch 

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. Pat down the steaks using paper towel. Season both sides evenly, drizzle with a bit of olive oil and massage into the steak.
2. Heat a griddle pan (or grill or braai) to high heat.
3. Cook the steak (one at a time, depending on the size of your pan) for 3–4 minutes to create a caramelised exterior.
4. Turn the steak and cook for another 3–4 minutes to medium-rare (or your desired doneness). 
5. Rest the steaks on a wooden board for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press the ingredients together.
2. Add vinegar and oil and stir through. Taste and season as needed.

For the shoestring fries 

1. Using a mandolin slicer (or a very sharp knife), cut the potatoes into very thin slices. Then cut the slices into long thin matchsticks.
2. 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.
3. Toss the fries in flour to coat lightly.
4. Fry in batches until golden and crispy. (Be careful not to overcook or burn them.)
5. Remove using a slotted spoon and place on a paper towel to drain. 
6. Sprinkle the fries 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 

 

Spiced Moroccan lamb meatballs with couscous 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

1kg lamb mince
1 onion, finely chopped
1 Tbsp (15ml) paprika
2½ tsp (13ml) cumin
½ tsp (3ml) cinnamon
2 tsp (10ml) salt
½ cup (125ml) chopped parsley
Cooking oil  

For the sauce 

½ onion, chopped
1 clove garlic, grated
1 tsp (5ml) cumin seeds
1 tsp (5ml) coriander seeds
1 tsp (5ml) cayenne pepper
2 bay leaves
1 Tbsp (15ml) tomato paste
1 tin (400g) chopped tomatoes
½ cup (125ml) beef stock  

To serve 

1 cup couscous, cooked
Handful parsley, chopped 

Method 

1. Mix the mince, onion, spices, salt and parsley.
2. Shape the mixture into 5cm oval meatballs.
3. 3. Heat some oil in a pan and brown the meatballs on all sides. Remove and set aside.
4. To make the sauce, heat some oil in a pot and sauté the onions until soft (about 4 minutes). Add the garlic and spices, and cook for 2 minutes until fragrant.
5. Add the tomato paste, chopped tomatoes and stock, and simmer for 5 minutes. 
6. Add the meatballs to the sauce, cover and cook for 10 minutes.
7. Serve the meatballs and sauce with couscous, garnished with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Dessert 

Chocolate and caramel malva pudding 

Serves 4–6 // Cooking time: 35 minutes 

 

Ingredients 

2 cups (400g) dark brown sugar  
5 large eggs  
1 tsp (5ml) vanilla essence  
1¾ (263g) cups cake flour  
½ cup cocoa powder  
2 tsp (10ml) baking powder  
1 tsp (5ml) salt  
2 cups (500ml) cream 
80g dark chocolate, melted 
2 tsp (10ml) bicarbonate of soda  
1 Tbsp (15ml) white spirit vinegar       

For the sauce   

¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk  

For serving    

Blueberries
Fresh mint    

Method 

1. Preheat oven to 180°C. 
2. Mix sugar, eggs and vanilla essence together until sugar dissolves. 
3. In a separate bowl, sift cake flour, cocoa powder, baking powder and salt, and combine. 
4. Fold half of the dry ingredients through the egg mixture, then add half the cream. 
5. Repeat the process, and fold in the melted chocolate. 
6. Combine bicarb and vinegar and stir into the
7. Pour batter into a greased 20 x 25cm oven dish and bake for 25–30 minutes. 
8. Near the end of the baking time, heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
9. Remove the pudding from the oven and poke holes into it using a skewer or sharp knife. Pour sauce over the hot pudding.
10. Garnish with berries and mint to serve.

Recipes, styling & photography: Fresh Living magazine

 

Deconstructed Peppermint Crisp pudding 

Serves 4 // Prep time: 10 minutes 

Ingredients 

4 mini Swiss rolls
1 cup (250ml) cream
1 tsp (5ml) cinnamon
1 cup (250ml) ready-made custard
100g Peppermint Crisp chocolate, cut into shards  

Method  

1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon
3. Transfer cream to a ziplock bag or piping bag. Cut the nozzle 1.5cm thick.
4. Spread one spoonful of custard onto each plate. Layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate.
5. Sprinkle with shards of chocolate and serve.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen