Dad’s in the kitchen!

They say the way to a man’s heart is through his stomach, so why not win over your dad’s heart by taking him out for a hearty meal at Royal Palm located on Palm Blvd in Umhlanga Ridge. They also just recently launched their new menu @Thyme restaurant with many perfect meat options for the man of the house.

There are plenty of hearty meals for dads for lunch featuring amongst many meals, gourmet baskets include tender pork ribs, crumbed chicken strips, crumbed mushrooms or tempura hake goujons. He may most certainly want to tuck into the Royal Palms spicy chicken livers simmered in their world famous house made creamy peri peri sauce or munch on some Buffalo wings served with a choice of sweet and sour or blue cheese dipping sauce.

Mains are extensive with lots to choose from, chilli and prawn linguini; grilled queen prawns; line fish of the day; grilled half chicken; mutton curry, chicken and mushroom Alfredo or mushroom alfredo and Asian vegetable stir-fry as a vegetarian option.

You also have the option of ordering dinner for two from the grill, either a grilled T bone or whole roast chicken served with two side dishes, chips, potato wedges, salad or sautéed vegetables.

If he has a sweet tooth, that’s covered with cakes, crème Brule, ice cream and chocolate sauce or seasonal fruit salad.

So, make a booking, and enjoy some special time with your dad. These memories last forever.

Call 0315818000 now to treat your Father figure now!

In the meantime – Executive Chef at Thyme@RoyalPalm, Guy Gorrie shares his favourite home cooked meal that the family can all make together and spend time in the kitchen.

Slow cooked Beef Pot Roast

Ingredients:

• 2kg roast beef (like topside or sirloin)
• 2 heads of garlic, tops cut off (reserve tops)
• 30ml olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 50g tomato paste
• 1 packet oxtail soup powder
• 250ml red wine
• 1L beef stock
• 4 sprigs of rosemary

How it’s done:

1. Preheat the oven to 200°C. Make incisions in the meat with a small, sharp knife and stuff each with an off-cut of garlic.
2. Heat the oil over high heat and brown the meat all over. Add the onions, carrots and tomato paste and cook for 2 minutes. Add the oxtail soup, red wine and 250ml of the beef stock and cook for 3 minutes. Add the rest of the stock, garlic and rosemary sprigs. Cover and roast for 30 minutes.

Turn the temperature down to 175°C and roast for 30 minutes. Uncover and roast for 15 minutes. Allow to rest for at least 15 minutes before carving.