Curtis Stone cooks a feast for KLG and Hoda

For hens:
Heat a small sauté pan over medium high heat.

Individually toast the cumin seeds, coriander seeds, fennel seeds, and fenugreek for 2 to 3 minutes each or until each spice is lightly toasted and gives off a fragrant smell. Swirl the pan often to ensure even toasting.

Allow the spices to cool slightly, then combine the toasted spices along with the paprika and the turmeric into a mortar and pestle or a spice grinder and grind until a smooth powder is achieved.

Spread the game hens onto a baking sheet and season each game hen generously with the spice rub.

Allow the game hens to marinate, meanwhile preheat a grill on medium high heat.

For sauce:
Combine the yogurt, cucumber, dill, and lemon juice in a large mixing bowl and whisk all ingredients until fully incorporated.

Season to taste with salt and pepper and refrigerate covered until serving.

Season the hens with salt and pepper on both sides and place on the grill breast side down for 5 to 6 minutes or until the skin has a nice golden color.

Watch the hens closely to ensure that the spice rub doesn’t cause the skin to burn on the grill.

Turn the hens and continue cooking for an additional 5 to 6 minutes or until a meat thermometer inserted into the thigh reaches 165F.

Remove the hens from the grill and allow to rest for 5 minutes.

Serve the game hens with the yogurt sauce.

Prepare the grill for medium-high heat.

Place the broccolini on a large baking sheet. Drizzle the olive oil and sprinkle the chili flakes over the broccolini and toss to coat. Season to taste with salt and pepper.

Grill the broccolini until tender and lightly charred, turning as needed, about 8 minutes.

Transfer to a plate and serve.

Preheat a grill on medium high heat.

Using a small paring knife, cut the stem end of a Brussels sprout to peel away the outer leaves.

Continue to cut the stem end of the sprout to allow each layer of leaves to be peeled away without ripping the leaves.

Repeat this process with all of the sprouts.

Once you have all of the sprouts’ leaves completely peeled, toss in a large mixing bowl with one tablespoon of olive oil. Season to taste with salt and black pepper and place the leaves onto the grill.

If the grill grates are too far apart to hold the sprout leaves, a grill cage which is used for grilling fish can be used. Grill the leaves for 4 to 5 minutes turning with tongs to ensure the leaves cook evenly and do not burn.

Leaves should be tender but firm, and they will have a slight charred look.

Remove from the grill to a mixing bowl. Toss the leaves with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Crumble the goat cheese over the salad and toss gently.

Place the salad into a serving bowl or small salad platter and serve warm.

Grate the lemon peel into a large mixing bowl; set the lemons aside.

Mix the oregano and oil into the lemon zest. Add the shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours.

Skewer 2 shrimp onto each rosemary sprig.

Preheat the grill to medium-high heat. Grill the shrimp for 2 minutes on each side.

Squeeze the juice from 1 lemon over the shrimp on the grill.

Transfer the shrimp skewers to a platter. Serve immediately with lemon wedges.  

Combine the lime juice, coconut milk, soy sauce, palm sugar and sesame oil in a large bowl and stir to combine.

Add the tuna to the marinade and let stand for 10 minutes, tossing occasionally, or until the lime juice begins to “cook” the outer edges of the tuna. The outside of the tuna will become a pale grey color while the center will remain a deep red.

Using a slotted spoon, remove the tuna from the marinade and mound it in the center of 4 serving plates, dividing equally.

Top with the avocado.

Toss the herb and salad leaves with enough of the reserved marinade to coat. Season the salad to taste with salt and pepper.

Mound the salad on top of the avocado and serve immediately.

To make the crust: Line the bottom of a 9-inch springform pan with parchment paper.

Blend the graham crackers in a food processor until they are finely ground.

Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.

Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat.

Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.

Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.

Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.

Keep the remaining caramel sauce at room temperature.

To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.

Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the remaining bananas and arrange them decoratively over the pie.

Rewarm the remaining toffee sauce gently over low heat.

Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.

Cut the pie into wedges and transfer to plates.

Drizzle each pie wedge with more sauce and serve.