Preheat oven to 450.
Split apricots in half and place on a rimmed baking sheet.
Roast for 10 mins, or until Apricots become soft and fall apart.
Allow to cool and then process in a food processor, with sugar, and water until smooth.
To serve: place 1 tbsp of apricot puree in a champagne flute and top with prosecco.
Preheat oven to 350 degrees.
Mix egg whites, spices, sugar and salt in a bowl and whisk together. Fold in the nuts and coat them well. Turn the mixture out onto a greased,rimmed baking sheet and bake for 10-15 mins until fragrant. Tossing every 2-3 minutes, while nuts bake.
Remove from oven and allow to cool. As the nuts cool and dry, they will hardened and become crunchy. Once desired level of crunchiness has been achieved, store in an airtight container until ready to serve.
Mix together oil, curry, garlic, salt, and pepper and lime zest to create a paste. Toss paste with the shrimp to evenly coat, set in the fridge to marinate for 15-20 mins.
Meanwhile cut pineapple and red peppers into cubes.
Thread skewers, alternating with shrimp, pineapple, and red pepper. Grill 2-3 mins each side until pink and opaque. Garnish with chopped cilantro.
For dipping sauce: Combine all ingredients in a small bowl, and mix. Transfer to small serving bow and serve alongside the shrimp skewers.
For the lamb:
For the garlicky potatoes:
16 small Dutch Baby Yellow Potatoes
4 cloves garlic, minced
Zest of 2 lemons
4 tbsp melted butter
4 tbsp olive oil
Salt and pepper to taste
Mix together the marinade by combining the olive oil, lemon juice, garlic, herbs, salt and pepper. Cut the lamb into 1 in chunks and toss in marinade. Store marinating meat in a zip lock bag for at least 8 hours or overnight.
Pierce potatoes with a fork. Microwave in batches until fork tender about 5 mins each batch.
Allow to cool. Toss with butter, oil, garlic, zest and salt and pepper.
Thread lamb loosely on skewers 2 chunks at a time, alternating with potatoes. Grill 5-6 mins each side, for medium-rare.
Serve garnished with fresh rosemary.
Cut zucchini, eggplant and onions into 2 inch chunks. In a mixing bowl, combine oil, oregano, salt and pepper. Combine all veggies into a mixing bowl and toss with seasoned oil mixture.
Thread cherry tomatoes into 4 skewers. Thread eggplant, zucchini, mushrooms and onions on to 8 skewers. Grill mixed veggie skewers 3-5 mins each side until nicely charred. During the last 5 minutes of cooking, grill the cherry tomatoes. Turning frequently until lightly charred (and before they split open!)
Serve topped with sea salt and fresh chopped parsley.
Grilled Banana Kebabs With Rum Raisin Ice Cream and Caramel Sauce
4 bananas (still a little bit green)
2 tbsp sugar
1 tsp cinnamon
For caramel sauce:
1 cup of sugar
¼ c of water
½ tsp lemon juice
2/3 heavy cream
1 tbsp butter
1 tsp vanilla
Pinch of salt
1 quart rum raisin ice cream
½ c chopped walnuts
To make the caramel sauce:
Combine sugar, water and lemon juice in a medium sized pot. Heat on medium-high until sugar dissolves. Stirring the mixture by just swirling the pot until a golden amber color develops. Add cream BE CAREFUL, it will bubble up! Once it settles down, mix until slightly thickened. Remove from heat and add vanilla and butter.
Cut bananas (in their skins) in half, and then lengthwise. Combine sugar and cinnamon. Sprinkle with mixture onto bananas. Thread 2 banana halves onto a skewer. Place on a well-oiled grill, cut side down until lightly charred, and flip and grill the other side until banana comes lose in its skin.
Arrange banana skewer in a plate, with a scoop of rum raisin ice cream. Top with caramel sauce and chopped walnuts.