Cooked in the kitchen or on the braai, this meal is best served outdoors with friends
GRILLED CHERMOULA STEAK WRAPS
Prep time 10 min
Cooking time 15 min
1 Heat a griddle pan until it starts to smoke. Place 2 tbsp vegetable oil in a bowl. Add the steak and coat evenly. Season each side of the steak with salt. Fry until cooked of the way, 4–6 minutes.
2 Flip the steak and season with pepper. Fry another of the way, then remove from the pan. Season the other side with pepper. Allow to rest for 5 minutes.
3 Place the coriander, parsley, zest of 2 lemons, juice of 1 lemon, garlic, olive oil, cumin and 3 tbsp vegetable oil in a food processor. Blitz until smooth. Season.
4 Fry the mushrooms in the remaining vegetable oil for 5 minutes, until golden brown. Squeeze over the juice of the remaining lemon. Remove from the heat and drain on paper towel.
5 Thinly slice the steak. For each wrap, arrange microgreens, mushrooms and steak on a tortilla. Drizzle with chermoula. Serve warm with remaining chermoula and extra lemon wedges.
DARK CHOCOLATE, ORANGE ZEST AND ROAST CASHEW POCKETS
Prep time 10 minutes
Cook time 40–45 minutes + resting time
1 Preheat the oven to 160°C.
2 Place the cashews in a roasting tin and roast for about 15 minutes or until golden brown. Remove from the oven and increase the temperature to 220°C.
3 Mix the cashews, zest and chocolate in a bowl.
4 Cut the pastry sheets into 6 squares each (12 in total). Spread the filling on 6 squares, leaving 1 cm around the edge. Place another square of pastry on top of each one and use a little water to seal the edges. Cut a small slit in the top of each one to allow the steam to escape.
5 Wrap each parcel in foil, then place in the oven. Decrease the temperature to 180°C and bake for 25–30 minutes. Remove from the oven and unwrap the foil. Allow to rest for 10 minutes, then serve warm.
Recipes & styling lisaclark.co.za
Photography Andreas Eiselen/HSMimages.co.za, Gallo/Gettyimages
(This article was first published in the spring 2015 issue of AA traveller magazine)