GETTING READY 1. In a bowl, pour stock and lemon juice over the couscous, stir and leave to swell. 2. Soak four 15cm (6in) wooden skewers in warm water. Pre-heat a griddle or frying pan. 3. Cut the fennel into small pieces. Quarter the courgette lengthways... - 44.8065

Combine all the ingredients in a small serving bowl. Garnish with more mint, if desired. - 20.9552

GETTING READY 1) In a large bowl, place the chicken breasts. Make slashes 1 inch apart along the grain. Push the yogurt into the slashes. 2) Use a blender or a food processor fitted with a steel blade, to combine the oil, vinegar, ginger, garlic, cumin,... - 46.9684

Make the sauce: Put the yogurt in a sieve lined with a dampened paper towel set over a bowl and let it drain for 30 minutes. Transfer the yogurt to a small bowl and stir in the garlic paste and the mint. Make the burgers: Handling the lamb as gently as po - 23.9045

In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. The sauce may be made 1 day in advance and kept covered and chilled. Thread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. - 27.9771

MAKING 2) Cut the parsnips and remove the cores. Then, make wedges out of the parsnip flesh, about 3cm long. 3) In an oven dish, toss the parsnips with a drizzle of olive oil. Roast in the oven for about 20 to 30 minutes until they turn soft and begin to... - 42.7427

1. Preheat the oven to 190°C/375°F/gas 5. Cut the top off the aubergine's stalk end and bake the aubergine in the oven for 20-25 minutes. When it is cool enough to handle, remove the skin and mash the flesh down with a fork. 2. In a large bowl, whisk the... - 34.2419

1. Preheat the oven to 190°C/375°F/ Gas 5. Place the couscous in a bowl and just cover with boiling water. Soak for 10 minutes, or until all the liquid has been absorbed. 2. Heat the oil in a frying pan, add the onion and cook over a medium heat until soft... - 39.7436

MAKING 1. Tip the couscous and chickpeas into a bowl. 2. Pour over the stock. 3. Cover and leave for 5-10 minutes until the couscous has absorbed the stock. 4. Allow to cool a little. 5. Toss through the lemon zest and juice, pepper, almonds and mint... - 42.6175

1. Combine soda, diced tomatoes, red pepper flakes, mint and garlic in a large saucepan. Bring to a boil, remove from heat and stir in couscous. Cover and let stand 10 minutes. 2. In a small bowl, combine sesame oil, lime juice, soy sauce, green onions and... - 31.0764

In a 1 1/2- to 2-quart pan, bring broth and coriander to a boil over high heat. Stir in couscous until evenly moistened. Cover pan and remove from heat; let stand until broth is absorbed, about 5 minutes. Remove lid and let cool. Meanwhile, cut cantaloupe... - 36.811

Mix cabbage with vinegar; set aside. In a 1 1/2- to 2-quart pan, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is absorbed, about 5 minutes. Meanwhile,... - 42.6747

1. Pour banana nectar into a 4-cup (950-ml) glass measure. Add enough milk to make 2% cups (650 ml); set aside. 2. In a wide nonstick frying pan, combine onion and 1/4 cup (60 ml) water. Cook over medium-high heat, stirring often, until onion is soft (about 5... - 32.32

1. To make stuffing, place couscous in a bowl, pour over boiling water and toss with a fork until couscous absorbs all the liquid. Add mango, spring onions, coriander, lime rind, garam masala (a), egg white and lime juice and mix to combine. 2. Lay pork out... - 34.504

1. To make filling, place couscous in a bowl, pour over boiling water and toss with a fork until couscous absorbs all liquid. Add mango, spring onions, coriander, lime rind, garam masala, egg and lime juice and mix to combine. 2. Lay pork out flat and spread... - 35.5307

Grilled Lamb Loin With Eggplant And Spiced Couscous Rolls is simply the most yummy dish I have had! It is a sumptuous and elegant lamb preparation that is perfect for parties! Ttry the Grilled Lamb Loin With Eggplant And Spiced Couscous Rolls for yourself! - 43.7686

1. Boil the kettle. Put the couscous; cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous... - 34.0819

MAKING 1.In a bowl, put yogurt, cucumber and orange juice. 2.Stir well. 3.Sprinkle cayenne pepper. SERVING 4.Serve with Moroccan Chicken and couscous - 33.302

Peel the cucumbers and cut them lengthwise. Scoop out the seeds with a grapefruit spoon. Salt and drain the cucumbers for 30 minutes. Rinse the cucumbers and squeeze out the excess moisture. Chop them fine. Mix them with the remaining sauce ingredients. Cover... - 41.7641

MAKING 1. In a bowl, stir in yogurt till it's smooth 2. In the same bowl, combine the cucumber, tomato, onion, garlic, prarsley, mint leaves, salt and stir in together SERVING 3. Serve with lamb - 34.4909

Rub pears with lemon juice to prevent browning. Place steamer rack in large saucepan or Dutch oven. Add enough water to cover bottom of pan (water should not touch rack). Place pear halves, cut sides down, on steamer rack; cover. Heat over medium heat until... - 34.4525

GETTING READY 1) Peel, halve and core pears. MAKING 2) In a 10-inch skillet add 2 cups water, 3/4 cup sugar, mint leaves and green food coloring. Combine well. 3) Place over heat to bring a boil. 4) Place the pears to simmer for 5 minutes. Turn the pears... - 47.0708

Combine first 10 ingredients in a large heavy-duty, zip-top plastic bag; seal and shake well to coat chicken. Marinate in refrigerator 8 hours, turning bag occasionally. Combine cucumber, onion, mint, and yogurt in a medium bowl; stir well. Cover and... - 38.9813

1. Melt the butter in a large skillet over medium heat. Add the chicken, skin side down, and saute until the skin is crisp, about 10 minutes. Be sure to turn the chicken several times so it crisps and browns evenly. 2. Using the back of a spoon or a spatula,... - 30.6213

In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes). In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small ice... - 41.0489

GETTING READY 1) Coat grill with cooking spray. MAKING 2) Combine lamb, mint leaves, garlic, lemon rind, salt, and pepper; mix well. 3) Shape into 4 patties, 1-inch thick. 4) Grill patties 4 to 6 inches over hot coals 6 minutes on each side or until fully... - 38.2391

Rub the vegetables with half the salt and set aside. Heat the oil in a karahi or deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the salted vegetables and fry them in the hot oil until cooked, but making sure they retain... - 39.3778

1. To make the koftas, place the chicken pieces in a food processor and mince. Remove the chicken mince and set aside in a bowl. 2. Mix together the ginger, garlic, chilli powder, cumin, coriander, salt, mixed coriander and mint, spring onions and green... - 43.7241

MAKING 1) In a food processor, place all the ingredients except the yogurt. 2) Process until the ingredients form a rough paste. SERVING 3) Transfer to a serving bowl. You can mix 2 tablespoons chutney into the yogurt and serve in a small serving bowl as a... - 40.5815

GETTING READY 1) To make the sauce, place the yogurt in a bowl. 2) Cut the cucumber in half lengthways and remove the seeds with a teaspoon. 3) Cut the cucumber flesh into dices. 4) Chop the mint. 5) Trim the excess fat from lamb. 6) Preheat the... - 46.6931

MAKING 1. In small bowl combine yogurt, mint and TABASCO pepper sauce and mix well. 2. Cover and refrigerate. - 22.0232

MAKING 1. In shallow bowl, mix together flour and lemon pepper. 2. Dredge chicken, one piece at a time to coat. 3. In frying pan, heat oil to medium temperature and saute, turning, about 35 minutes such that brown on all sides and fork can be inserted in... - 42.1348

MAKING 1. In a large saucepan, heat oil over a medium flame. 2. When the oil is sufficiently hot, add onion and sauté for 2 minutes. 3. Stir in the stock and salt and bring the mixture to a boil over high heat. 4. Reserve a few mint leaves for garnish and... - 44.2375

MAKING 1. To a blender add all ingredients except garnish, cover and process until smooth. SERVING 2. Garnish with fresh mint, if desired. - 37.9232

Thaw fish, if frozen. Cut into 1-inch cubes. Place fish in a large skillet. Add wine, 1/4 cup water, and 1/4 teaspoon salt. Bring to boiling, then reduce the heat. Cover and simmer for 3 to 6 minutes or till fish flakes easily with a fork. Drain. Cool fish... - 45.2899

GETTING READY 1. Start by trimming the gristle from the lamb, and also cutting it into 1-inch cubes MAKING 2. In a bowl, combine all the remaining ingredeints, and blend with the help of a whisk 3. In the mixture, add in the lamb chunks, stir well to coat... - 43.3843

Orange-Honey Yogurt: In bowl, combine yogurt, orange rind, orange juice, honey and vanilla; mix well. Wash berries and hull; slice if large. Either mix fruit with sauce, cover and refrigerate for 1 hour or, alternatively, at serving time spoon fruit into... - 31.4085

Skin all the chicken pieces. Divide each leg into 2 pieces (drumstick and thigh). Quarter the chicken breast. Pat dry the chicken pieces and set aside. Put 1/2 cup yogurt in a bowl. Add 3/4 cup water, a little at a time, beating with a fork as you do so. Peel... - 44.9507

GETTING READY 1) Line a 1 kg loaf tin with a piece of cling film. 2) Segment the grapefruit and accumulate about 200 ml juice in a bowl. MAKING 3) In a bowl, rub the vanilla seeds with sugar until evenly mixed. 4) Stir in the yogurt until the sugar is... - 42.4877

GETTING READY 1. Line a 1 kg loaf tin with cling film. 2. Segment the grapefruit and retain the juices in a bowl. MAKING 3. In a small saucepan, combine the grapefruit juice with the honey. 4. Place the pan on a low flame and simmer the juice for 10 to 15... - 42.0395

1. In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper. Cover the herbed yogurt and refrigerate. 2. In a large skillet, heat 3 tablespoons of the olive oil. Add the sage leaves and sliced garlic and cook... - 31.2768

GETTING READY 1) Cut the veggies, as desired. 2) In a bowl, place the couscous and cover it with enough boiling water. 3) Let it soak for 15 minutes or until grains are tender. 4) With a fork separate the grains. SERVING 5) Combine couscous with scallions,... - 46.9874

MAKING 1. In a blender, combine all the ingredients and process at medium speed SERVING 2. Place the mixture over a slice of banana, garnish with mint and serve - 29.3063

GETTING READY 1) Halve peaches cutting along and twist to separate. 2) Using a spoon remove the pit. MAKING 3) Arrange six chilled plates and spoon 2 tablespoons of the sauce on each of them. 4) Put peach halves cut side up on top of the sauce. 5) Scoop 1/8... - 35.1741

Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates. In a liquidiser, blend together the bananas, strawberries (reserving 4 for decoration), yogurt, rum and honey until smooth. Slice the 4... - 34.0112

In bowl, combine graham cracker crumbs and margarine; press into bottom of 8-inch springform pan. Chill about 30 minutes. Arrange peach slices in crust. Meanwhile, in saucepan, combine gelatin, 2 packets Sweet 'N Low, and sugar. Stir in 1/2 cup milk, egg... - 44.6135

MAKING 1. In a large pan, heat the oil 2. Add the onion and fry till soft but not brown. 3. Add the tomato puree and the garlic and cook gently 4. Add the potatoes and the cauliflower and stir well. The flavors of the herbs will seep into the vegetables 5.... - 40.3461

GETTING READY 1) In a shallow dish, make the sauce by mixing together all the ingredients. 2) Place the lamb cubes in the sauce and keep aside for 3 to 4 hours, tossing several times. MAKING 3) Rub off the sauce from the meat and thread on to four skewers... - 44.942

Mix all the sauce ingredients together. Stir in the lamb and leave to marinate at room temperature for 4 hours. Drain and reserve the sauce. Thread the meat and vegetables on to four skewers, then brush the vegetables with the melted butter. Put the skewers... - 37.5572

Peel, deseed and roughly chop the marrow and boil until it is soft and mushy. Drain and squeeze out any excess moisture. Mix the plain flour, gram flour, chilli powder, ground coriander, garam masala, salt, turmeric and fresh coriander together in a bowl and... - 44.8873

Whisk together the yogurt, tomatoes, Worcestershire sauce and lemon juice with a dusting of paprika. Serve in tall glasses with a float of fresh mint. - 24.0818

Heat the oven to 220C/fan 200C/gas7 Steam the spinach until wilted then squeeze out any juice and chop roughly. Fry the onion in the olive oil with the chilli and cumin until soft. Stir in the spinach then remove from the heat, season and cool. To make the... - 47.5538

1. Briefly fry the onions in the oil until transparent. Add the fresh ginger, cinnamon stick, cumin, coriander and cayenne pepper and fry for 1 further minute. 2. Cut the carrots into 5 cm (2 inch) pieces or batons Put them in a steamer over the stock and... - 37.1033

In a small bowl, whisk together the yogurt, honey, nutmeg, and cinnamon. Cover and refrigerate for 1 to 2 hours. Hull the strawberries and rinse under cold water. Drain in a colander, then pat dry with paper towels. Divide between 2 serving bowls. When ready... - 34.7416

1. Place the mango, fresh coriander, green chillies, mint sauce, salt and sugar in a food processor and blend for about 2 minutes. Add the ground coriander and yogurt and blend for 30 seconds. Transfer the mixture into a bowl and stir in the diced... - 33.8491

In small bowl, combine yogurt, steak sauce, mint, paprika, red pepper and garlic. Place chicken pieces in glass dish; coat with yogurt mixture. Cover; chill 1 hour, turning occasionally. Remove chicken from marinade. Grill chicken over medium heat for 30 to... - 37.185

MAKING 1)Keep potatoes in hot oven for baking. 2)In a bowl, put celery, chicken and sweetcorn. 3)In a separate bowl, mix together, yogurt, seasoning, mint and Tabasco sauce. 4)Pour over chicken mixture to coat well. 5)Cut baked potatoes in hald and gently... - 40.7064

GETTING READY 1. Trim off extra fat from the turkey using a meat knife or kitchen scissors. 2. Cut meat into 1-inch dices. MAKING 3. In a bowl, combine soy sauce, oil, garlic, ginger, and crushed red pepper. Whisk with a fork. 4. Add turkey and toss to coat... - 43.4663

MAKING 1) In a metal bowl with the yoghurt, gently fold in the rhubarb sauce, ginger, strawberries and orange peel. 2) Refrigerate until thoroughly chilled. SERVING 3) Spoon into individual serving bowls, garnish each with a mint sprig and serve immediately. - 31.8163

1. Place the diced cucumber in a blender or food processor and work for a few seconds until smooth. Alternatively, chop the cucumber finely and push through a sieve. 2. Transfer the cucumber to a bowl. Stir in the stock, tomato juice, yogurt, fromage frais... - 36.9547

1. Combine the mint, honey and lime juice in a bowl. 2. Use cocktail sticks to keep the chicken thighs in neat shapes and add the chicken to the marinade, turning to coat evenly. 3. Leave to marinate for at least 30 minutes, preferably overnight. Cook the... - 34.1599

GETTING READY 1) Rinse the chicken pieces, discard any excess fat and dry them. 2) In a large bowl, add the chicken pieces with the onion, garlic, parsley, 1/2 cup mint, cardamom, saffron, oil and lemon juice, toss well to mix and coat. Refrigerate covered... - 45.6871

Cook pumpkin and leek in large heated oiled pan, stirring, until leek is soft. Stir in the sauce, water, chickpeas, juice and cumin. Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead... - 33.2199

Wash and prick the potatoes and bake in a hot oven, 200°C (400°F), Gas Mark 6, until cooked. Meanwhile, pour the boiling water over the tamarind block. Once the water is cool, squeeze the pulp out of the tamarind and push it through a sieve. Blend this with... - 40.7085

1. Place lentils, mashed potato, milk, egg, spring onions, garlic, cumin, coriander, curry powder and black pepper to taste in a bowl and mix well. 2. Shape lentil mixture into eight patties and cook under a preheated grill for 5 minutes each side or until... - 36.4083

GETTING READY 1) Trim off any visible fat from the lamb cutlets. 2) In a colander, sprinkle the aubergine slices with a little salt and keep aside for 20 minutes; then drain thoroughly and dry the slices. MAKING 3) In the wok, saute the lamb cutlets in some... - 45.6958

Season the noisettes and set aside. Preheat the oven to 350°F (180°C). Melt half the butter in a saucepan and fry the onion until transparent. Add the mushrooms, ham, mint and garlic. Stir over moderate heat until the mushrooms are tender. Remove the pan... - 43.843

Make yogurt sauce and refrigerate until needed. In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well. Shape mixture into walnut-size meatballs. Roll balls in flour and shake off excess. In a wide frying pan, heat oil over... - 44.8559

For the sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes. For the glaze, in a small saucepan, combine the brown sugar, juice and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from... - 34.3161

GETTING READY 1) Trim the aubergine stalk and thinly slice it into 8 pieces lengthwise. Then sprinkle with the salt and pepper and keep aside on a plate. 2) Deseed the cucumber, finely dice the flesh and keep aside. MAKING 3) For the baste: In a small... - 47.128

GETTING READY 1) Wash lamb and place on paper towels. MAKING 2) Cut lamb into thin strips. 3) Mix in yogurt with 2 teaspoons of cilantro and mint each. 4) Add in 1 garlic clove and keep aside. 5) In a pan, add oil and heat. 6) Add the lamb and brown well. 7)... - 42.1757

1. Cut each fig into quarters using a sharp knife, taking care not to cut right down through the base. 2. Ease the four sections of each fig outward to form a flower shape. 3. Put the ground almonds, orange juice and chopped apricots into a small bowl and mix... - 35.3583

1. Soak skewers in water for 30 minutes. Prepare a medium-high-heat grill. 2. Combine lamb, onion, paprika, cumin, coriander, cayenne, and cinnamon in a large bowl. With your hands, knead the ingredients thoroughly. Divide into 4 equal pieces and form each... - 35.5773

1. Prepare pudding mix according to package directions using the skim milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed till smooth; stir in pudding. 2. To assemble the trifle, in a 3-quart glass bowl... - 31.015

MAKING 1. To make the stuffing in a large bowl combine the goat's cheese, ricotta and mint. 2. Stir in the chili optionally and season as per taste with salt and pepper. 3. Slit a little along the side of each pepper, scrape out the seeds and core with a... - 41.1914

Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, stir together 1 cup of the yogurt, curry powder, cumin, coriander, ginger, 1/2 teaspoon of the garlic salt, pepper, and lemon juice. Add chicken and stir to coat. Cover and refrigerate for at... - 42.4011

GETTING READY 1) Cut the avocado in half and remove the seed. 2) Peel its skin and discard. 3) Cut the flesh into dice put into a bowl. 4) Sprinkle lemon juice over avocado flesh and toss lightly till the dices arecoated. 5) Thinly slice the gherkins combine... - 46.0296

MAKING 1. In an electric spice mill blend the chilli, garlic, ginger, lemon juice with the whole spices and the garam masala to a paste. 2. Take a dish in which the chicken portions can fit in a single layer and transfer the spice paste. 3. Stir the yogurt,... - 44.4865

GETTING READY 1. Turn the oven to 350°F/180°C/Gas 4 MAKING 2. In a skillet, stir fry the mince and and onions; add flour, garlic, mint sauce and all spice and cook for a minute; stirring 3. Add tomatoes, puree and stock and allow to boil; simmer for twenty... - 44.541

Line a 9-inch pieplate with aluminum foil; fold foil under edge of pieplate. Set aside. Combine 3 ounces chocolate and margarine in top of a double boiler; bring water to a boil. Reduce heat to low, and cook, stirring occasionally, until chocolate and... - 40.999

1. Place the coriander seeds and sesame seeds in a spice grinder and grind to a paste. 2. Put the spice paste into a food processor with the green chillies, coriander, mint, garlic, half of the ginger and the salt and grind for a few seconds. Pour in the... - 40.9728

For a marinade, mix 1 tbsp oil, the Patak's paste, yogurt, crushed pepper and mint sauce in a bowl. Smear this marinade onto the lamb. Cover it with foil and refrigerate for at least 2 hours. Take the lamb out of the fridge; rest for 30 minutes. Preheat the... - 47.532

MAKING 1) In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. Mix well. 2) To the bowl, add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well. FINALIZING 3) Just before serving, add the... - 43.3438

MAKING MAKING THE SAUCE 1. Heat the oil in a sauté pan 2. Sauté the chopped onions against medium heat for 5 minutes 3. Add the curry paste and powder, cardamom, garlic, ginger, and salt, stirring to break up the curry paste. 4. Cook over medium heat for 2... - 43.4212

1. Remove the wing tips and discard them or save them for making stock. With scissors, cut out the V-shaped flap of skin at the joint to create a neater, meatier wing. 2. Heat the vegetable oil in a wide nonstick skillet over medium-high heat. Add the wings... - 38.659

1. Using a sharp knife, make cuts in several places in the skin and flesh of each quail joint. 2. Mix together the ginger, garlic, cumin, garam masala, paprika, turmeric, mint, salt and yogurt. Add the quail and coat in the sauce. 3. Cover and leave in the... - 36.1763

1. Heat the oil in a large saucepan. Gently fry the shallots, garlic and the cubes of beef for 5 minutes, stirring occasionally, until the beef is evenly browned all over. 2. Blend together the curry paste and stock. Add the mixture to the beef and stir to... - 38.5307

GETTING READY 1. Make 1 inch cubes of chicken. 2. Mix all the ingredients to prepare the marinade, coat the chicken with the marinade and keep aside for 1 hour for marinating thoroughly. 3. Meanwhile, apply salt slightly to grated cucumber and keep aside for... - 46.8618

GETTING READY 1. In a large mixing bowl, sift the flour with a pinch of salt. 2. Use a round bladed flat knife to cut the butter into the flour. The flour should start to resemble large breadcrumbs 3. Gradually add the milk to the flour and bind together to... - 42.7427

GETTING READY 1. In a sauce pan or stock pot, soak the chick peas in sufficient water, overnight. 2. Add the soaked chickpeas to a food processor or blender and pulse to a smooth paste, adding cold water if required. Empty paste into a bowl and keep aside... - 43.7153

GETTING READY 1. Soak beans overnight in water with baking soda. 2. Pour a marinade of orange juice, paprika, turmeric, and cumin over chicken breasts arrange in a rimmed baking pan and refrigerate, covered, for 4 hours or overnight to absorb the flavors. 3.... - 45.5915

MAKING 1) In a medium pot boil water. 2) Stir in rice, decrease heat. Cook covered over simmering heat. 3) If using brown rice, simmer for 45 minutes; white rice for 20 minutes and basmati for 25 minutes. 4) Cook the rice until firm and the water absorbed. 5)... - 48.6321