It’s Father’s Day! Angela Day has devised a menu where each recipe contains no more than five ingredients:



Easy Peasy bread

Tuna pâté

Coffee-crusted rump

Bacon and rosemary Hasselback potatoes

Dark chocolate tart



Makes 1 large or 2 small loaves

4x250ml cake flour (4 cups)

10ml salt

15ml sugar

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.



Serves 4

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.



Serves 4


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.



Serves 4-6

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.



1 roll of bought shortcrust pastry

300g dark chocolate

350ml cream

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.

The Star

Categories: Foodporn