Cooked in the kitchen or on the braai, this meal is best served outdoors with friends

GRILLED CHERMOULA STEAK WRAPS

Serves 6
Prep time 10 min
Cooking time 15 min

Ingredients

• cup vegetable oil
• 600g steak of your choice (excess fat removed, if desired)
• Salt and freshly ground black pepper
• 30g coriander
• 10g parsley
• Zest and juice of 2 lemons, plus wedges to serve
• 1 garlic clove
• 3 tbsp olive oil
• 2 tsp cumin
• 250g portobellini mushrooms, quartered
• 30g microgreens
• 4 tortillas

Method

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

Makes 6
Prep time 10 minutes
Cook time 40–45 minutes + resting time

Ingredients

• 120g cashews, chopped
• Zest of 3 oranges
• 90g dark chocolate, finely grated
• 500g (2 sheets) puff pastry

Method

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)