• 4 duck breasts
• 2 Tbsp vegetable oil
• 1/4 cup finely chopped gingerroot
• 8 cloves garlic, finely chopped
• 1 Tbsp ground coriander seed
• 1 Tbsp sweet paprika
• 1 tsp ground cumin
• 1 tsp chili paste
• 1 Tbsp Garam Masala
• 2 Tsp salt
• 1 tsp cayenne
• 1 Tbsp Tamarind concentrate paste
• 1 Tbsp finely chopped gingerroot
• 1/4 cup water
• 3 cups grapes
• 1/4 cup brown sugar
• 1/2 tsp cayenne or 1 tbsp hot chili paste
• 1 tsp cinnamon
• 1 tsp cumin
• 2 limes

Score duck skin with criss cross cuts 1/2-inch apart, cutting down deep enough but not into flesh. In a mixing bowl, blend together oil garlic, ginger and spices and rub onto duck breast and skin. Place into a dish, cover and refrigerate at least 6 hours but not more than 24 hours.

Mix tamarind paste and warm water in a medium sized saucepan until well blended. Peel limes and coarsely chop zest; juice limes and add juice and zest to tamarind water.Add the remaining ingredients and stir to mix well. Heat to boiling point, reduce heat to medium simmering uncovered about 30 minutes or until thicken. Stir occasionally to mix.

Preheat oven to 450F

Heat a non-stick skillet, over medium-high heat. When hot, add the duck breast skin side down and sear for 2 minutes or until golden. Turn over breasts and cook for 2 minutes. Transfer skillet to hot oven and cook for a further 3 to 4 minutes or until desired doneness. Remove from oven and allow to rest 2 minutes before slicing.
Serve with warm grape chutney.

• 4 Tbsp flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 large lamb shanks, trimmed
• 2 Tbsp olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 1 medium carrot, finely chopped
• 1 cup dry red wine
• 1 cup veal, beef or chicken stock
• 3 cups grapes, rinsed and dried
• 1 stick cinnamon
• 2 whole bay leaves
• 1/2 cup coarsely chopped Italian parsley
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground pepper, to taste

In a mixing bowl, mix together flour, salt and pepper. Dredge lamb shanks in seasoned flour and shake off excess. Heat olive oil in a large oven-proof casserole over medium high heat. Add floured shanks and sear until golden. Remove shanks from casserole and set aside. Lower heat to medium and add onions, garlic, carrots and saute until transluscent; do not brown vegetables. Add wine, stock, grapes and spices stirring to mix well. Bring up to boiling point and add lamb shanks back to casserole.
Cover and place into preheated 350F oven and bake 1 1/2 to 2 hours or until tender, basting occasionally. Remove shanks from casserole and place on heated platter. Degrease as much as possible. Bring sauce to boil and reduce until sauce is desired consistency.

• Harissa Marinade
• 1 tsp ground cumin
• 1 tsp caraway seed
• 1 tsp cinnamon
• 1 tsp ground coriander
• 2 small red chilies, finely minced or 2 tsp chili paste
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 2 Tbsp lemon juice
• 2 Tbsp mint, chopped
• 2 Tbsp cilantro, chopped
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 4 large chicken breasts, skinless and deboned, cut into 1-inch pieces
• 8 chicken thighs, skinless and deboned, cut into 1-inch pieces
• 2 cups grapes, rinsed and dried
• 1/2 cup white wine
• 1/4 cup brown sugar
• 14 oz chicken stock
• 2 Tbsp butter
• 1/2 tsp ground allspice
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• juice of one lemon
• 2 cups couscous
• 1/2 small red onion, chopped
• 1/2 small red pepper, diced
• 1/2 small green pepper, diced
• 1/2 cup chopped mint
• 1/4 cup chopped cilantro
• 2/3 cups macadamia nuts or cashews, roasted and chopped
• 1 1/2 cups grapes, cut in half

Process spices, chilies and garlic in a food processor until combined. Add oil, lemon juice, herbs and 1/2 tsp salt and process until smooth. In a mixing bowl, add the spice mixture to the chicken, grapes, white wine and brown sugar and toss until well mixed. Cover and refrigerate overnight or at least 6 hours.

Preheat oven to 350F. Transfer chicken to a baking dish and bake for 45 minutes or until cooked.

For the couscous, combine chicken stock, butter, spices, and juice in a saucepan, bring to a boil. Remove from heat and add couscous. Stir well, cover and let sit for 5 minutes. Stir with a fork to fluff grains. Stir in onions, peppers, nuts and grapes. Season to taste and mix well.

Serve chicken with couscous and garnish with cilantro.

• Preheat oven to 425°F (220°C)
• Spray a 9-inch (23 cm) ovenproof glass pie dish with non-stick cooking oil.
• Sauté grapes, sugar and butter in skillet over medium heat for 2-3 minutes, stirring frequently until sugar is melted and grapes are well coated.
• Remove from heat.
• Add flour, salt, milk, and eggs to a bowl and beat with a hand mixer until combined.
• Add butter and grapes to glass pie dish. Pour egg batter evenly over grape mixture.
• Bake for 20 minutes until pancake is golden brown and puffy.
• Cut in wedges and dust with icing sugar.
• Serve immediately.
• Serves 2 adults or 4 children