I recently caught up with Chef Steve Forster, Executive Chef at Gold Reef City, just in time to share his Father’s Day recipe. If you have no idea how to spoil your father this Sunday, Steve says you should surprise him with a home cooked meal. Steve’s recipe is a top winter recipe and reminds him of his dad and how he used to make it on those cold winter nights when he was little. His dedication to cooking also came from his dad who used to be a chef on the Blue Train and loved to cook.
Steve’s top tips:
- Make your dish extra special. Think of a creative way to serve your dish. Cooking is an art and you express yourself through colour, texture, the aroma and a fusion of tastes.
- Plating up: Use white plates as they don’t compete visually with the food you are serving. They provide contrast, and make colours appear brighter and textures more interesting.
- Be confident, not necessarily in the kitchen: If the best thing you can make is reservations then treat your dad to a scrumptious meal at the Back of the Moon at Gold Reef City.
And now here’s Steve’s father’s day stew recipe:
- 1kg cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- In a large pot or Dutch oven, cook beef in oil over medium heat until brown.
- Dissolve bouillon in water and pour into pot.
- Stir in rosemary, parsley and pepper.
- Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot.
- Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
- Cover and simmer for an hour or more.