1 tablespoon vegetable oil1 garlic clove, chopped1/3 cup tomato paste2/3 cup creamy peanut butter1/8 teaspoon cayenne4 cups low-salt chicken broth

1. Peel sweet potatoes, if desired, and cut into 1-1/4-inch cubes. Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender. Drain; cool slightly. 2. Alternately thread the sweet potato, venison, and sweet pepper pieces on 4 long metal skewers, leaving a 1/4-inch space between pieces. Brush with olive oil and sprinkle generously with piri-piri spice. 3. Place kabobs on the lightly oiled rack of the grill directly over medium heat. Grill for 25 to 35 minutes or until sweet potatoes are tender, turning...

Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes. Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into...

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper. To bake stuffing in...

Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter. With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle...

Prepare peas: Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander. Make sauce: Pure bell peppers, onion, tomato, chile, and salt in a food processor. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook pure over moderate heat, stirring, about 8 minutes. Stir in ground shrimp. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more. Make fritters: Pure drained peas, onion, and chile in a food processor until as smooth as possible and blend in...

Marinate lamb: Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag. Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours. Preheat oven to 425°F. Make paste and roast lamb: Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste. Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb, 1 rack at a time, over moderately high heat, about 3 minutes per side (do...

Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up. Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly. Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there...

In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or pure to a coarse paste. In a...

Soak peas for fritters: Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander. Make relish: Pure bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in pure (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature. Make fritters: Pure peas, onion, and chile in food processor until as...

Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours. Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick. It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little...

Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.Nutritional analysis per (2-pancake) serving:442 calories, 11 g fat (1.5 g saturated fat), 76 g carbohydrates, 11 g protein, 6 g fiber

Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat. Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the...

If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes. Preheat the oven to 400 degrees. Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining...

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 minutes. Drain squid in a colander and cool. Halve squid bodies lengthwise, then cut crosswise into very thin slices. Cut tentacles into bite-size pieces. Halve each passion fruit crosswise, then scoop out pulp and force through a fine sieve into a large bowl, discarding seeds. Whisk in remaining ingredients, then add squid and toss well.

In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain. In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered. In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until...

Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve. In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in...

Preheat oven to 325?°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water. Pat chicken dry and season with salt. Heat oil in an ovenproof 4- to 5-quart heavy pot (with a tight-fitting lid, for use later) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, about 6 minutes. Transfer chicken to a bowl as browned. Pour off all but about 2 tablespoons fat from...

Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to...

Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat 1 tablespoon oil in large deep nonstick skillet over medium-high heat. Add onions; saut until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Add remaining 1/2 tablespoon oil to skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots...