In this issue of SAbona, we're cooking a really good Father's Day meal with Ina Paarman. The menu is great for celebrating on September 5 and, besides, the robust and masculine flavours are ideal winter fare for the rest of the family to enjoy.
The meal begins in a classy way with mushroom soup that's served cappuccino style in little coffee cups. The main course of oxtail is best prepared and cooked the day before your Father's Day celebration. The side of soft polenta is also easy to prepare in advance and can be reheated in the microwave before serving.
Red cabbage, which is an ideal accompaniment to oxtail, and Granny Smith apples are combined in the richly coloured, well balanced, sweet-sour vegetable dish. The cooked cabbage keeps in the fridge for up to three days and freezes well. For dessert, the chocolate, teamed with juicy oranges, is a marriage made in heaven!