Food & Home Entertaining

FATHER’S DAY OFFERS US THE CHANCE TO CELEBRATE DADS OR FATHER FIGURES.
THE IDEA OF A SPECIAL DAY DEDICATED ENTIRELY TO HONOURING FATHERHOOD
WAS INTRODUCED IN THE UNITED STATES IN THE EARLY 20TH CENTURY –
A WOMAN CALLED SONORA SMART DODD, INSPIRED BY THE AMERICAN MOTHER’S
DAY, PLANNED A SIMILAR CELEBRATION FOR THE MEN IN OUR LIVES. BREAKFAST
PARTIES ARE THE NEW BLACK SO, ON THIS YEAR’S BIG DAY, TREAT DARLING DAD
TO SOME DELISH DUDE FOOD IN BED TO GET HIS DAY OFF TO THE RIGHT START
RECIPES BY SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS
Breakfast tart
Serves 2 EASY 30 mins
THE FLAVOUR COMBINATIONS
15ml (1 tbsp) olive oil
100g chorizo sausage, sliced
200g vine tomatoes
150g mixed wild mushrooms
125g ready-made puff pastry,
defrosted
15ml (1 tbsp) tomato paste
100g buffalo mozzarella/fior
di latte, torn
salt and freshly ground black
pepper, to taste
1 egg
fresh basil, to garnish
HOW TO DO IT
Preheat the oven to 220°C. Heat
1 the olive oil in a frying pan over
medium-high heat, add the chorizo
and vine tomatoes and fry, 5 minutes.
Toss in the mushrooms and fry for
a further minute.
Lightly roll out the puff pastry and
2 cut into a 30cm x 15cm rectangle.
Spread with the tomato paste (leaving
a small border), then top with the
chorizo, tomatoes, mushrooms and
torn pieces of buffalo mozzarella or
ior di latte. Season to taste and bake
in the oven, 25 – 30 minutes. Crack
the egg over the tart and bake until
the egg is cooked through, 5 minutes.
Serve topped with fresh basil leaves.
Caramelised pear and
vanilla-bean oats
Serves 2 EASY 30 mins
THE FLAVOUR COMBINATIONS
120g raw oats
750ml water
pinch salt
125ml (½ cup) fresh cream
30g butter
45ml (3 tbsp) sugar
2 pears, quartered
50g raw pecan nuts
125g Greek yoghurt
seeds of 1 vanilla pod
50ml maple syrup
HOW TO DO IT
Cook the oats in the water and salt
1 in a pot over low heat until creamy,
10 – 15 minutes. Add the cream and
cook for a further 1 – 2 minutes.
In a pot over low-medium heat,
2 melt the butter with the sugar, then
add the pears and pecan nuts and
cook until caramelised, 5 – 10 minutes.
Mix the Greek yoghurt with the
vanilla seeds. Serve the warm oats
3
topped with the caramelised pears,
pecan nuts, a drizzle of maple syrup
and a dollop of the vanilla yoghurt.
Fried banana, bacon and
ricotta flapjack stack
Serves 4 EASY 30 mins
THE FLAVOUR COMBINATIONS
250g streaky bacon
30ml (2 tbsp) honey + extra,
to drizzle
150g cake flour
5ml (1 tsp) baking powder
pinch salt
1 large egg
125ml (½ cup) milk
45g butter, melted
150g ricotta cheese, crumbled
butter, to fry
1 – 2 bananas, thinly sliced
fresh mint, to garnish (optional)