RECIPES | Three tasty dishes from celeb chef Zola Nene's new cookbook

SPICED LAMB RIBS

Serves: 4

Ingredients:

15ml (1 tbsp) cumin seeds

5ml (1 tsp) coriander seeds

5ml (1 tsp) fennel seeds

5ml (1 tsp) dried chilli flakes

2.5ml (½ tsp) whole black peppercorns

5ml (1 tsp) salt

60ml (¼ cup) olive oil

12 individual lamb ribs

Method:

1. Prepare coals for the braai.
2. Grind the cumin, coriander and fennel seeds, chilli flakes, peppercorns and salt with a pestle and mortar until coarse.
3. Mix in the olive oil, then rub the mixture over the lamb ribs.
4. Braai the ribs over hot coals until crisp and cooked through. Serve.

RAINBOW COLESLAW

Serves: 4

Ingredients:

500ml (2 cups) shredded green cabbage

250ml (1 cup) shredded red cabbage

250ml (1 cup) coarsely grated carrot

½ onion, finely chopped

45ml (3 tbsp) chopped parsley

250ml (1 cup) plain yoghurt

250ml (1 cup) mayonnaise

30ml (2 tbsp) runny honey

30ml (2 tbsp) white wine vinegar

Method:

1. Combine all the ingredients in a large bowl. Mix until the ingredients are well combined and evenly coated.

GRILLED CORN AND CHEESE PAP

Serves: 4-6

Ingredients:

375ml (1½ cups) maize meal

750ml (3 cups) water

5ml (1 tsp) salt

250ml (1 cup) frozen corn kernels

250ml (1 cup) grated cheddar cheese

30ml (2 tbsp) olive oil, for greasing and cooking

Method:

1. Add the maize meal and 1 cup of water to a bowl to make a slurry.
2. Stir until well combined. Add the remaining water and salt to a pot, and bring to a boil.
3. Once the water is boiling, add the maize meal slurry and stir well until the mixture thickens. Cover with a lid, lower the heat, and cook for 30 minutes, stirring every 10 minutes.
4. Stir in the corn and cheddar cheese, and mix well to combine.
5. Transfer the mixture to an oiled dish, press down to flatten and leave to cool to room temperature.
6. Once cooled, cut the pap into thick slices, then brush with olive oil before cooking on a hot griddle pan or on the braai, until charred.