• preparation

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

• preparation

Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.

• preparation

Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.

• preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.

• preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.

• preparation

In a medium bowl, place the bread slices and cover with water. Let the bread soak for a few minutes then drain and squeeze any extra water from the bread and put aside.
In a large bowl, grate the taro. Then add in the minced ginger, soaked bread, sugar, salt and corn starch.
Mix everything for a few minutes until it's well combined. The mixture should be sticky enough to shape into balls.
Fill a medium-large pot halfway with oil and heat it on medium-high heat.
Once the oil is hot enough, start to gently place the taro balls into the pot for deep frying.
Deep fry for approx. 7–8mins or until golden brown.
Take the taro fritters out and let them cool down on some paper towels before serving.

• preparation

In a medium bowl, place the bread slices and cover with water. Let the bread soak for a few minutes then drain and squeeze any extra water from the bread and put aside.
In a large bowl, grate the taro. Then add in the minced ginger, soaked bread, sugar, salt and corn starch.
Mix everything for a few minutes until it's well combined. The mixture should be sticky enough to shape into balls.
Fill a medium-large pot halfway with oil and heat it on medium-high heat.
Once the oil is hot enough, start to gently place the taro balls into the pot for deep frying.
Deep fry for approx. 7–8mins or until golden brown.
Take the taro fritters out and let them cool down on some paper towels before serving.