Gold Reef City’s Executive Chef shares Father’s Day recipe
Steve’s dedication to cooking came from his dad, who used to be a chef on the Blue Train and loved to cook. Steve remembers how his dad prepared meals every day.
GOLD REEF CITY – Would you like to show your dad, the father of your children or the man that you most admire, some appreciation this Father’s Day?
Why not surprise him with a home cooked meal? Steve Vorster, Executive Chef at Gold Reef City, shares his top winter recipe which you can prepare for Father’s Day.
Steve’s dedication to cooking came from his dad, who used to be a chef on the Blue Train and loved to cook. Steve remembers how his dad prepared meals every day. “I was one of three boys growing up, and my dad never allowed my mom to cook so he was often in the kitchen,” says Steve.
“This simple dish reminds me of my dad, and how he used to make it on those cold winter nights.
“When it comes to cooking, sometimes simplicity is the best. It is also important to ensure that one flavour doesn’t overpower another. Don’t try and get too fancy – go back to basics and then add that one element that will enhance your creation,” says Steve.
The Menu:
Ingredients
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
Half 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
Directions
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 one hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in two teaspoons cold water and stir into stew. Cover and simmer one hour more.
To make the stew extra special, think of creative ways of serving it.
“Cooking is an art and you express yourself through colour, texture, the aroma and a fusion of tastes. The smell and presentation of food is just as important as the taste,” says Steve.
When plating your stew, white plates are better as they don’t compete visually with the food you are serving. They provide contrast, and make colours appear brighter and textures more interesting.
