What Fathers Want
Food & Home Entertaining|June 2020
Four fabulous South African chef dads tell us exactly what they’d like to be served this Father’s Day on 21 June. Take notes so you can treat your dad too…
Dianne Bibby
THE ULTIMATE SOURDOUGH EGGS BENEDICT WITH BUTTERY MUSHROOMS

Fritz Schoon, baker and director of Schoon Manufactory in Stellenbosch, is father to Willem, 5, Heidi-Lunah, 3 and Alinah, 1½ years. “I find that with great ingredients you can have great culinary experiences even when applying it to everyday countryside cooking. Flavour is everything, when in balance and not forced,” he declares

Serves 4 A LITTLE EFFORT 40 mins

WHAT YOU NEED HOLLANDAISE

125g salted butter

3 egg yolks

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp hot water sea salt flakes and white pepper

250g smoked streaky bacon olive oil, to fry

2 tbsp salted butter

250g exotic mushrooms, cleaned small handful fresh thyme sprigs, leaves picked and stems discarded

4 free-range eggs

4 slices sourdough bread, toasted and buttered

chopped chives, to serve freshly ground black pepper, to serve

HOW TO DO IT

1 For the hollandaise, melt the 125g salted butter in a small saucepan on medium heat until hot but not boiling. Place the yolks, lemon juice, mustard and hot water in a heatproof bowl set over a saucepan of simmering water. Whisk to combine. Add the hot butter to the egg yolk mixture, 2 tbsp at a time, whisking continuously. Once thickened and warm, remove from heat. Season to taste with sea salt flakes and white pepper. For a thinner consistency, add a splash of hot water and whisk to incorporate.

2 In a pan over medium-high heat, fry the bacon in a little olive oil until golden and crisp. Drain on paper towel and keep warm. Pour off the bacon fat.

3 In the same pan, add the 2 tbsp salted butter and fry the mushrooms until golden and cooked through, about 4 minutes. Scatter over the thyme leaves. Season to taste.

4 To poach the eggs, bring a large saucepan filled with at least 6cm water to a simmer over medium heat. The water should simmer with small bubbles visible, not boil rapidly. Break an egg into a small bowl and tip it gently into the water. Poach 2 eggs at time. For runny yolks, cook for 3 minutes. Remove with a slotted spoon and drain on paper towel. Poach the remaining eggs.

5 To serve, divide the sourdough toast among 4 plates. Top each with 2 – 3 strips of bacon. Add the mushrooms and top with a poached egg. Spoon over the warm hollandaise, and scatter with the chopped chives and a few twists of freshly ground black pepper. Serve immediately.

ROAST CHICKEN WITH BABY POTATOES AND PORTABELLINIS

Chef Franck Dangereux is a cookbook author and co-owner of The Foodbarn Restaurant & Deli in Noordhoek. His children are Xavier, 21, Elijah, 17 and Max, 17, who is “Eli’s best friend who lives with us and whom we love like a son!” Franck is convinced “chicken is the ultimate comfort food, packed with memories from grannies to mom and aunties… each doing their version and claiming it to be the best!”

Serves 4 – 6 EASY 1 hr 30 mins

WHAT YOU NEED

2 tbsp butter

1,5kg pasture-raised chicken

salt and freshly ground black pepp

generous handful fresh thyme

4 – 5 sprigs fresh rosemary

2 lemons, halved

2 brown onions/large shallots,

peeled and cut into wedges

4 garlic cloves, whole

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM FOOD & HOME ENTERTAININGView All

the big freeze

Take advantage of the versatility of Clover Nutrikids Low Fat Yoghurt Dairy Based Snack by making a batch of popsicles – this way, you’ll have a ready supply of yummy frozen treats to enjoy in a flash!

1 min read
Food & Home Entertaining
June 2020

sorghum

Sorghum isa grain which originated in Ethiopia and is commonly grown in South Africa and Africa. It is best-known locally in its malted and ground form, Maltabella porridge. This superfood grew in popularity largely due to the fact that the sorghum plant thrives in drier areas. In addition, it’s extremely nutritious, being naturally gluten-free and rich in phenolic phytochemicals (which are antioxidants), fibre and iron.

2 mins read
Food & Home Entertaining
June 2020

OUMA'S CABBAGE FRIKKADELS WITH APPLE CIDER SAUCE AND DEEP- FRIED SAGE LEAVES

This is the most wonderful, homely meal. Made with pork mince and simple spices, the frikkadels are amazingly tasty wrapped in soft cabbage in an apple sauce, just like Ouma made them

2 mins read
Food & Home Entertaining
June 2020

flavour burst

Give down-to-earth dishes like this sweet potato salad and risotto an extra-tasty kick with the help of Clover Butro

1 min read
Food & Home Entertaining
June 2020

A classic remix

This deliciously different spin on lasagne is ohso impressive, whether served to guests at your next lunch party or made with love for the most important man in the house on Father’s Day!

1 min read
Food & Home Entertaining
June 2020

Hunter-Gatherers

Making tools to source food was humankind’s earliest act of invention and creativity – a quest that inspires the work of Cape-based blacksmith Conrad Hicks and food designer Caro Jesse de Waal

5 mins read
Food & Home Entertaining
June 2020

What Fathers Want

Four fabulous South African chef dads tell us exactly what they’d like to be served this Father’s Day on 21 June. Take notes so you can treat your dad too…

7 mins read
Food & Home Entertaining
June 2020

In Safe Hands

Managing the safety of our food – from freezer or fridge to fork or fingers, indoors and outdoors – has many hidden dangers. In tribute to World Food Safety Day on 7 June, we consult the experts on some of your most commonly asked questions

6 mins read
Food & Home Entertaining
June 2020

On The Pulse

With plant-based meals on the rise and winter in full swing, it’s the perfect time to stock up your pantry with pulses. Here, we feed your mind to inspire you to feed your body with these affordable, satisfying and nutrition-packed little marvels

10+ mins read
Food & Home Entertaining
June 2020

form and function

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers

4 mins read
Food & Home Entertaining
April 2020