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

1. Heat oil in a large pot and saute spring onions until soft.
2. Add butter, garlic, ginger and herbs and fry for 2 minutes.
3. Add beer and simmer for 2-3 minutes.
4. Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
5. Add cream to saucepan and simmer over a low heat for 5 minutes.
6. Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
7. Preheat oven to 180C.
8. Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
9. 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

1. Season lamb well and dust in flour, shaking off any excess.
2. Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
3. Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
4. Add another glug of oil and sauté onions, carrots, and celery until soft.
5. Stir in garlic and herbs and cook for 2 minutes.
6. Add tomato paste, cook for 1 minute and stir through sugar.
7. Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
8. 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.
9. Reduce sauce by 2/3 and season well.
10. Serve lamb stew with herbed mash, pap, or fluffy rice.

 

To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “reader’s choice” and you could find yourself and your favourite recipe in our next issue. 

Photography: Zhann Solomons 

The post Some of our loyal readers share their dad’s fave meals appeared first on MyKitchen.

We are so lucky here in South Africa to have such a rich abundance of fresh shellfish available to us. And this pasta nero, packed with Mediterranean flavours, is a great way to enjoy it during the winter months when we are missing those scrumptious seafood braais.

SERVES 4 // COOKING TIME 40 mins

INGREDIENTS
1 red onion, peeled and chopped
5 cloves garlic, peeled and chopped, 1 peeled and crushed
90 ml olive oil
10g fresh origanum
10g fresh thyme sprigs
600 ml tomato passata
2 tbsp brown sugar
3 tbsp salt
1 tsp pepper
150 ml cream
350g nero pasta (spaghetti or linguine)
100 ml white wine
1 lemon, sliced
300g fresh mussels in shells, cleaned
20g fresh basil
Grated Parmesan, to serve

METHOD
1. In a heavy-bottomed pan over high heat, fry the onion and chopped garlic in 3 tbsp olive oil until translucent. Add origanum and thyme, and fry for 2–3 minutes.
2. Add the tomato passata and sugar and turn the heat down. Simmer for 15 minutes.
3. Add 1 tbsp salt and pepper to taste, as well as the cream.
4. Meanwhile, boil water in a big pot with 2 tbsp salt and 2 tbsp olive oil. Add nero pasta and cook for 7–10 minutes, until al dente. Strain the water and toss the pasta with 1 tbsp olive oil.
5. Place the white wine, crushed garlic and lemon in a separate pot and bring to the boil. Once boiling, add the mussels and place a lid on the pot. Steam for 5 minutes.
6. Serve the nero pasta with the tomato sauce and steamed mussels. Garnish with fresh basil and grated Parmesan.

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