It’s Father’s Day! Angela Day has devised a menu where each recipe contains no more than five ingredients:
Easy Peasy bread
Bacon and rosemary Hasselback potatoes
Dark chocolate tart
EASY PEASY BREAD
Makes 1 large or 2 small loaves
4x250ml cake flour (4 cups)
10g sachet of instant yeast
300-400ml warm water
Combine the flour, salt, sugar and yeast and mix well.
Add enough water to make a dough that is soft but not sticky. Knead well until smooth and elastic. Put the dough into a greased plastic bag and leave to rise in a warm place for 30-40 minutes.
Remove from the bag and knead gently. Shape the dough as desired or place into well-greased glass jars or tins. Cover and leave to rise for 30 minutes.
Bake at 200°C for 20-30 minutes or until the dough is golden and sounds hollow when tapped.
Remove and turn out on to a cooling rack.
Serve with the tuna pâté.
185g tin of tuna in water, drained and flaked
125g thick cream cheese
15ml horseradish sauce
15ml tomato paste
10-15ml lemon juice
Combine all the ingredients in a bowl and mix well with a wooden spoon.
Spoon into a serving dish and refrigerate for a few hours.
Serve with the bread or crackers.
350ml milk stout
30ml soy sauce
2 x 500g rump steaks
20ml ground coffee beans
20ml roughly ground black pepper
In a bag, mix together the stout, soy and garlic.
Place the steak in the bag and marinade for a few hours. Remove the steaks from the marinade and make sure the excess drips off.
Pour the marinade into a saucepan and reduce by half. Set aside.
Combine ground coffee beans and black pepper and rub steaks on both sides.
Heat a griddle pan until smoking and fry the steaks for 4-5 minutes on both sides until cooked as desired.
Remove and allow to rest for 10 minutes before slicing.
If done on a kettle braai, seal the meat directly over the coals and then move into the middle to cook with the lid on for 10-15 minutes.
Serve with reserved marinade and sprinkled with salt if desired.
BACON AND ROSEMARY HASSELBACK POTATOES
6 medium potatoes
olive oil, to drizzle
10ml sea salt
3 sprigs of rosemary, leaves removed and chopped
125g streaky bacon, finely diced
Preheat oven to 180°C.
Put each potato in turn on a wooden spoon. Slice each potato three-quarters through at about 3mm intervals. (Putting them on to a wooden spoon helps prevent you cutting all the way through.)
Place the potatoes in a roasting pan, drizzle with oil and sprinkle with salt and rosemary leaves.
Bake for 1 hour, until potatoes are cooked and tender.
Twenty minutes before the end of cooking time, place the bacon bits on the potatoes.
Return to the oven and cook until crisp.
DARK CHOCOLATE TART
1 roll of bought shortcrust pastry
300g dark chocolate
2 eggs, beaten
fresh strawberries, to serve
Preheat oven to 200°C.
Roll the pastry out on a lightly floured work surface to fit a 24cm loose-bottom fluted tart tin. Refrigerate for 10 minutes.
Blind bake the pastry with baking paper and dried beans for 15-20 minutes. Remove the baking paper and beans and bake for a further 5 minutes.
Set aside to cool slightly.
Reduce oven to 180°C.
Meanwhile, combine chocolate and cream and microwave on high for 1 minute. Stir until the chocolate has melted and is smooth. If not properly melted, return to microwave for another minute, stirring halfway.
Add the eggs and stir until well blended.
Pour the chocolate mixture into the pastry shell and bake for 15-20 minutes or until set.
Garnish with strawberries. If desired, serve dusted with a little icing sugar.