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   

The post Father’s Day dishes for every kind of dad  appeared first on MyKitchen.

This quick and easy spiced buttermilk marinated wings with chimichurri recipe will take centre stage at your festive feast.  

Spiced buttermilk marinated wings with chimichurri 

Serves 8-10 

Marinate your chicken the night before for ultra juicy, tender wings.

Ingredients

16-20 chicken wings
Salt and milled pepper
1 cup buttermilk
2 Tbsp Dijon mustard
2 Tbsp chilli flakes
1 Tbsp smoked paprika
2 tsp ground cumin
1 red chilli, deseeded and chopped
1 lime, zested and juiced 1 cup cornflour   

For the chimichurri  

½ onion, finely diced
1 clove garlic, finely diced
½ punnet (10g) fresh parsley or coriander, chopped
¼ cup olive or canola oil
1 lemon, zested and juiced 
Pinch chilli flakes (optional)  

For serving  

Lemon or lime wedges

Method

1. Cut chicken wings into smaller portions, buffalo- wing style. Season well.
2. Add buttermilk, mustard, chilli flakes, paprika, cumin, chilli and lime zest and juice.
3. Toss to coat evenly and allow chicken to marinate for at least 30 minutes.
4. Remove wings from the marinade (do not shake off too much excess marinade) and gently coat with cornflour.
5. Cook in the oven or air fryer at 180°C for about 15-18 minutes, turning half way until golden, crispy and cooked through.
6. For the chimichurri, combine onion, garlic and fresh herbs. Add remaining ingredients and season.
7. Serve wings on a platter, drizzled with chimichurri and lemon or lime wedges on the side.  

Recipes & styling: Chad January 

Photographs: Zhann Solomons 

The post Spiced buttermilk marinated wings with chimichurri appeared first on MyKitchen.

It’s time to get grilling with this deliciously succulent steak recipe for the ultimate heritage braai! And with shoestring fries? What more could you want!

SERVES 4–6  •  TOTAL TIME 30 min

FOR THE STEAK

Rump steaks 2 (700 g each)

Salt 

Pepper

Olive oil 

FOR THE CHIMICHURRI

Garlic cloves, finely minced 2

Red chilli, deseeded and finely chopped 1

Finely chopped parsley 40 g

Dried oregano 1 tsp

Coarse salt ½ tsp

Pepper

Red wine vinegar 3 tbsp

Olive oil ⅓ cup

FOR THE SHOESTRING FRIES

Potatoes, washed and peeled 6

Flour ¼ cup

Oil for frying

Sea salt

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 for10 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. If 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 to not 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.

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

Heritage day is around the corner, and what better way to celebrate than to share this yummy Lamb potjie with roosterkoek with friends and family.

The post Chargrilled Steak With Chimichurri And Shoestring Fries appeared first on MyKitchen.

Slaving behind the stove after a long day of work is not fun, so instead make this super easy delicious and healthy steak and chimichurri salad.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
600 g beef (cut of your choice)
100 g meat rub
100 ml olive oil
50 g butter
600 g rosa tomatoes, halved
2 avocados, peeled and sliced
200g fresh mozzarella, torn
30g basil, torn
9 micro-radishes, halved
For the chimichurri dressing
150 ml olive oil
50 g flat-leaf parsley
2 cloves garlic, peeled and roughly chopped
Juice of 1 lime
1 tbsp white wine vinegar

METHOD
For the salad
1. Coat the meat with rub and a drizzle of oil. Heat butter and remaining oil in a pan over high heat and cook meat as desired. Let rest, then slice thinly.
2. Place all ingredients (except radishes) in a bowl. Season.
For the chimichurri dressing
1. Blend all the ingredients until smooth, then season.
2. Toss the salad and dressing. Garnish with micro-radishes.

If you’re looking to indulge in rich, juicy steak, while still being conscious of your fat and salt intake, this sirloin salad is a healthy and delicious option for lunch or dinner.

The post Steak and chimichurri salad appeared first on MyKitchen.

Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
⅔  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

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

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

The post Caramelised onion steak rolls with chimichurri appeared first on MyKitchen.

Fresh ingredients and a touch of spice makes this Thai beef with avo chimichurri a light and tasty meal, perfect for weeknights and weekends alike.

SERVES 4–6 // COOKING TIME 35 min + marinating

INGREDIENTS
For the beef
3 tbsp fresh lime or lemon juice
3 tbsp vegetable oil
2 tbsp grated ginger
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 garlic clove, crushed
250 g beef steak
For the chimichurri
30 g parsley
30 g coriander
⅓ cup olive oil
Juice of 1 lemon or large lime
2 garlic cloves, crushed
½ green chilli
Pinch salt
2 avocados, diced

METHOD
For the beef
1. Mix all the ingredients except the steak.
2. Marinate the steak in this mixture for at least 2 hours, or overnight.
3. Preheat a griddle pan on high heat and grill the steak for 2 minutes on each side. Allow to rest, then slice very thinly.
For the chimichurri
1. Place all the ingredients except the avos in a blender. Blend until a rough paste forms. Adjust seasoning to taste.
2. Mix the diced avos with the sauce.
3. Serve the sliced beef topped with the avo chimichurri.

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

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