Father’s Day cooking with Mpho Molepo

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ST AD Arthur and Mpho Molepo 08 INLSA Arthur and Mpho Molepo. Mpho(right) from the soapie Rhythum City cooks a Father's Day meal for dad, Athur in the Angela Day Kitchen

MPHO Molepo wanted to cook a meal for Father’s Day and the Angela Day team offered to devise a menu of his dad’s favourite food.

When the two actors arrive at the Angela Day Kitchen in Randpark Ridge, Arthur introduces himself as “King Arthur” and tells me he has come to taste test his son’s dishes.

“I am very health conscious and try to avoid too much fat or starch in my diet.”

He and Mpho both love spicy food. “The hotter the better.”

Laughing, he tells me that as a child Mpho used to eat very spicy meat dishes from his plate and although he would be crying from the spiciness he just kept on eating because he loved meat so much.

Mpho has been acting in the TV soapie Rhythm City since it started seven years ago. “I am a musician at heart,” he says, “and this is why I love being in the series.”

Because of his very hectic shooting schedule, Mpho eats most of his meals at the studio. “I live alone and when I have the time I really enjoy cooking.”

Although a little apprehensive to cook the dishes Arthur and I had chosen for him, he opted to be adventurous and give them a try.

When all the cooking was done, father and son tucked into the dishes and declared them delicious and healthy. They said they would definitely make them again.

MENU

Gems stuffed with corn and chilli

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Spicy roast lamb with roast potatoes

Broccoli and cauliflower

Traditional spinach

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Vanilla custard tarts

GEMS STUFFED WITH CORN AND CHILLI

Serves 4

4 gem squashes, halved and pips removed

400g can of creamed sweetcorn

4 spring onions, chopped

375ml grated cheddar cheese

2 red chillies, chopped

Boil the gems in a large saucepan of water until cooked. Drain and place them in an ovenproof dish.

Combine the sweetcorn, onion, cheese and chillies and mix well. Divide the mixture among the gems and bake at 180°C for 20-30 minutes until the cheese has melted. Serve warm.

SPICY ROAST LAMB AND POTATOES

Serves 4

1.5kg de-boned leg of lamb

60ml olive oil

2 red chillies, chopped

10ml chopped garlic

10ml cayenne pepper

60ml chopped coriander

salt and pepper

ROAST POTATOES

4 large roasting potatoes, peeled

45ml olive oil

salt

Put the meat into a roasting pan.

Combine the olive oil, chillies, garlic, cayenne pepper, coriander and seasoning into a jug and mix well. Pour this over the meat and massage it into the meat.

Turn the meat skin-side up and roast at 200°C for 40-50 minutes or until the meat is done to your liking.

Remove the meat and rest it, covered, for 10 minutes before slicing. Serve with roast potatoes.

POTATOES: Cut the potatoes into quarters. Place in a pot with cold water, bring to the boil and simmer until the potatoes are soft. Drain off the water.

With the lid on, give the pot a good shake which will give the potatoes a fluffy appearance.

Put the oil into a roasting pan and heat it on top of the stove. When the oil is smoking hot, add the potatoes and turn them over in the hot oil. Put the roasting pan in the oven at 200°C and roast until golden brown, which should take about 40-50 minutes.

Remove and serve sprinkled with salt.

BROCCOLI AND CAULIFLOWER

Serves 4

500g mixed broccoli and cauliflower florets

45ml olive oil

15ml lemon juice

salt and pepper

Put the cauliflower and broccoli into a steamer basket and steam over simmering water until tender. Place in a serving bowl.

Combine the olive oil, lemon juice and seasoning and mix well. Pour over the hot vegetables and serve immediately.

TRADITIONAL SPINACH

Serves 4

1 large bunch of spinach, washed

30ml olive oil

1 onion, chopped

10ml chopped garlic

2 potatoes, peeled, chopped and cooked

salt and pepper

Place the rinsed spinach into a large pot and cook over a medium heat until the spinach is wilted.

Drain the spinach and chop it.

Heat the oil in a frying pan and fry the onion and garlic until soft. Add the potato and fry for 2-3 minutes. Add the spinach and fry for 2-3 minutes.

Season well and serve.

VANILLA CUSTARD TARTS

Makes 8

PASTRY

500ml cake flour

60ml castor sugar

150g cold butter, cubed

1 egg, beaten

Ice water to mix

CUSTARD FILLING

30ml flour

30ml custard powder

30ml cornflour

60ml sugar

100ml cold milk

250ml hot milk

1 egg, beaten

5ml vanilla essence

Strawberries for decorating

PASTRY: Put the flour and sugar into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.

Add the egg and enough ice water to form a ball of dough. Remove from the processor and wrap in cling film. Refrigerate for 30 minutes.

Roll out the dough on a floured surface and cut out 8cm discs. Press the discs into muffin cups.

Place a disc of nonstick baking paper on to the pastry and fill with baking beans. Bake the pastry blind at 180°C for 15-20 minutes until golden brown.

Remove from the oven. Remove the beans and baking paper and, when cool, take the pastry cases out of the pans.

Fill with the custard and leave to set. Decorate with fresh strawberries

CUSTARD FILLING: Combine the flour, custard powder, cornflour and sugar and mix to a smooth paste with the cold milk. Pour over the hot milk and mix. Add the egg and vanilla.

Pour the mixture into a small pot and cook, stirring, over a medium heat until the mixture boils and thickens. Remove and divide the mixture among the pastry cases.

When cool, top each with a strawberry.


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