The year is drawing to a close. it’s time to celebrate with loved ones – and plenty of good food

LAMB CHOPS WITH MOROCCAN STYLE RUB AND TOMATO SALAD

Serves 6
Prep time 10 min
Cooking time 30 min
Difficulty Easy

Ingredients

For the chops

• 2 tbsp salt
• 2 tbsp freshly ground black pepper
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 1 tbsp paprika
• 1 tbsp ground coriander
• 1 tbsp cumin seeds
• 1 tbsp barbecue spice
• ½ tbsp chilli flakes
• 900g lamb chops
• 50 ml olive oil

For the salad

• 400g tomatoes, halved
• 250g soft feta, rolled into small balls
• 100g microherbs
• 1 cup green olives
• 20g mint
• Pinch of salt
• 100 ml olive oil

Method

1 Mix together all the spices, salt and pepper together in a small bowl (if you are using whole spices, lightly toast them first and grind in a coffee grinder).

2 Place the lamb in a dish and drizzle with olive oil. Add the spice mix and massage into the meat. Braai the meat over a high flame, or brown in a pan (also over high heat) with a little butter, until golden.

3 Make the salad by tossing together the tomatoes, feta, microherbs, olives, mint and salt in a bowl. Add a splash of olive oil and serve with the chops.

STICKY SRIRACHA CHICKEN WITH CRUNCHY GREEN SALAD

Serves 6
Prep time 10 min
Cooking time 30 min
Difficulty Easy

Ingredients

For the chicken

• 12 chicken pieces
• 1 cup sriracha sauce
• ½ cup teriyaki sauce
• ¼ cup brown sugar
• Juice of 2 limes
• Pinch of salt

For the salad

• 3 pak choi, cut in half
• 15 asparagus spears, cut in half
• 2 kohlrabies, finely sliced
• 6 baby marrows, chopped into chunks
• 2 avocados, sliced
• 1 cup fresh peas
• 20 ml olive oil

For the dressing

• 1 cup Greek yoghurt
• 50 ml olive oil
• 50 ml white balsamic vinegar
• 2 tbsp cumin seeds, toasted
• Pinch of salt

Method

1 Place the chicken pieces in a dish and cover with the sriracha, teriyaki sauce, sugar and lime juice. Using your hands, mix the ingredients together as you massage the marinade into the meat. Leave to marinate for one hour.

2 Place over medium heat on a braai, or bake at 180°C for 40–45 minutes. (If you are cooking the chicken in the oven, add halved or quartered limes halfway through the cooking time – these will caramelise to create a tart little side dish for the chicken.)

3 To prepare the salad, bring a pot of salted water to the boil. Blanch the pak choi for 10 seconds; the asparagus for 30 seconds; and the marrow for a minute. Refresh in ice water.

4 Assemble the salad by placing all the ingredients in a bowl and tossing gently to coat in the olive oil.

5 Make the dressing by mixing all the ingredients together.

6 Serve the chicken with the salad and dressing on the side.

PLUM TART WITH VANILLA ICE CREAM

Serves 6
Prep time 5 min
Cooking time 40 min (plus 10–12 hours freezing time)
Difficulty Easy

Ingredients

• 3 cups cream
• 1 cup milk
• 1 vanilla pod, split and seeds scraped out
• 6 egg yolks
• 1¼ cups caster sugar
• 6 plums, sliced into wedges
• 1 sheet puff pastry
• Flowers, for garnish

Method
1 To make the ice cream, place half the cream, the milk and the vanilla pod and seeds in a heavy-based pot. Bring to the boil, then immediately take off the heat.

2 Whisk together the egg yolks and ¾ cup caster sugar until the mixture is light and fluffy and a thick trail can be drawn across the surface (this will take 10–15 minutes). Pour in the warm milk, whisking continuously. Pour the whole mixture back into the pot.

3 Place the pot over low heat and stir in a figure of eight until the mixture has formed a medium-thick custard. Pour into a container and freeze for 6–8 hours.

4 Beat the rest of the cream until stiff peaks have formed. Fold into the chilled custard and return to the freezer. Whisk every half hour for four hours.

5 Preheat the oven to 200°C.

6 To make the tart, place the plums and remaining ½ cup caster sugar in a bowl to macerate for 20 minutes.

7 Roll out the sheet of puff pastry and place the plums in the centre, forming a rough circle. Fold the edges of the pastry inwards to create a circle. Make a rustic crust by pinching together the pastry with your fingers.

8 Place in the oven and bake until the pastry is crisp and the fruit is soft.

9 Serve with ice cream and garnish with flowers. (The ice cream melts quickly, so be sure to have your guests ready at the table when dishing up.)

Recipes & styling lisaclark.co.za

Photography Kendall-Leigh Nash/HMimages.co.za, Gallo/Gettyimages

(This article was first published in the summer 2015/16 issue of AA traveller magazine)