From braaimasters and spice lovers to that pops with a sweet tooth – this Father’s Day, we’re serving up something special for every kind of dad. 

The veggie (and comfort) enthusiasts: French onion mac & cheese recipe 

Serves 4-6  

 

Two classics in one! French onion soup meets macaroni and cheese.   

Ingredients 

For the onions   

½ cup butter 
3 onions, sliced
¼ cup water
Salt and milled pepper     

For the mac & cheese    

2L milk
4-6 fresh or dried bay leaves
1 onion, sliced
2-3 cloves garlic, peeled and lightly crushed
Handful black peppercorns 
½ cup butter
½ cup flour
Salt and milled pepper
1 tsp smoked paprika
1 cup grated Cheddar
1 cup grated Gruyère
1 cup grated mozzarella
1 packet (500g) macaroni, cooked
2 tsp Dijon mustard
3 sprigs fresh thyme, chopped + extra for serving 
Pinch cayenne pepper    

For the topping    

1 cup grated Gruyère (or any other hard cheese) 
½ cup grated Cheddar    

Method 

1. Melt butter in a pan over medium-low heat.
2. Add onions, water and a pinch of salt and cook for about 20-25 minutes, stirring occasionally until caramelised. Set
3. In a separate pot, gently heat milk, bay leaves, onion, garlic and peppercorns for about 8-10 minutes.
4. Remove milk from heat, cover and set aside for 10 minutes to infuse. Strain out aromatics.
5. Melt butter in a large pot. Remove from heat and vigorously whisk in flour until a smooth paste forms.
6. Return to the heat and pour in ½ up infused milk, whisking continuously.
7. Add remaining milk in batches, allowing sauce to thicken slightly before the next addition. (This should take about 8-10 minutes).
8. Season and stir through the paprika.  
9. Remove from heat and stir through cheese. Set
10. Stir cooked pasta, onion mixture, mustard, thyme and cayenne pepper through sauce, making sure to coat well.
11. Spoon mixture into a 30cm ovenproof dish, top with remaining cheese and grill in the oven for about 10-15 minutes or until bubbly and golden. 
12. Sprinkle with thyme and serve warm. 

 

By: Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

 

For the braaimaster: Chargrilled steak with chimichurri and shoestring fries 

Serves 4-6  // Total time 30 minutes 

 

Ingredients 

For the steak 

2 (700g each) rump steaks
Salt 
Pepper
Olive oil   

For the chimichurri  

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

For the shoestring fries  

6 Potatoes, washed and peeled
¼ cup flour
Oil for frying
Sea salt 

Method 

For the steak 

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little bit of olive oil and massage into the steak. Cover and set aside. Allow to come to room temperature before cooking.
2. Heat a griddle pan (or braai, or grill) to high heat.
3. Once smoking, add your steak (cooking one at a time depending on the size of your pan) and allow it to cook for 3-4 minutes to create a caramelised exterior. 
4. Once the cooking side is nice and brown, use a pair of tongs to turn the steak on to its other side. Cook for another 3-4 minutes to medium rare (or your desired doneness). 
5. Remove from the heat and set the steak on a wooden board to rest 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 together the ingredients.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

For the shoestring fries 

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes in water while you’re busy with the rest to prevent browning.
2. Heat a pot of oil until very hot, test by adding one fry to the oil. When it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries in batches and cook until golden and crispy. Be careful not to overcook as they will burn.
5. Remove using a slotted spoon and place on a paper towel to drain. Sprinkle the crispy fries with sea salt to season.
6. To serve, slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

 

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

 

Spice lover: Coconut fish curry with rice and baked wraps 

Serves 4 // Cooking time 25 minutes 

 

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half 

 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

 

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

 

For the sweet tooth: Chocolate coffee panna cotta   

Serves 6-8 

Ingredients 

For the panna cotta   

2 tsp (10ml) gelatine powder 
5 Tbsp (75ml) tepid water 
¼ cup (60ml) Italian blend espresso 
3 slabs (90g each) 70% dark chocolate 
2 slabs (90g each) good-quality milk chocolate 
2 cup (600ml) cream 
Store-bought peanut brittle, chopped, for serving 
Cocoa powder, for serving    

Method 

1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid). 
2. Create a double-boiler by placing a small pot filled all the way with water on the heat.  Bring to a simmer and place a tight-fitting metal or glass bowl on top. 
3. Place chocolate in the bowl and stir until chocolate is (Your bowl should never be too hot to touch by hand, as chocolate will then split.) 
4. Whisk cream and castor sugar to stiff peaks. 
5. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.) 
6. Mix chocolate and cream together, then add gelatine mixture. 
7. Spoon the mixture into a 20cm serving dish or 6-8 ramekins. 
8. Set for 4-5 hours, or overnight for best results. 
9. Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.

 

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine