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.
Gems stuffed with corn and chilli
Spicy roast lamb with roast potatoes
Broccoli and cauliflower
Vanilla custard tarts
GEMS STUFFED WITH CORN AND CHILLI
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
1.5kg de-boned leg of lamb
60ml olive oil
10ml chopped garlic
10ml cayenne pepper
60ml chopped coriander
salt and pepper
4 large roasting potatoes, peeled
45ml olive oil
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
500g mixed broccoli and cauliflower florets
15ml lemon juice
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.
1 large bunch of spinach, washed
30ml olive oil
1 onion, chopped
2 potatoes, peeled, chopped and cooked
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
500ml cake flour
60ml castor sugar
150g cold butter, cubed
1 egg, beaten
Ice water to mix
30ml custard powder
100ml cold milk
250ml hot milk
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.