Halve and stone the apricots. Place in a roasting pan and brush with the olive oil.
Combine the Cosmo’s Spicy Harissa Seasoning and brown sugar and sprinkle over the apricots. Season.
Bake for about 15 minutes or until just tender. Excellent served with lamb, ham or chicken accompanied by Greek style sweet chili yogurt.
To prepare the aioli, combine the mayonnaise, lime juice and garlic. Set aside.
Spray the courgette slices with olive oil spray on both sides and sprinkle over the Cosmo’s Lemon Pepper Seasoning.
Heat a chargrill pan or barbecue flat plate. Cook the courgette slices over a high heat for 2 minutes on each side, or until they are tender and well browned.
Place the rocket on a platter. Top with the courgette slices, lentils and hot smoked salmon. Drizzle and serve the salad with lime aioli on the side. Serves 4.
Place cubed chicken in plastic bag and coat with Cosmo’s Spicy Harissa Seasoning. Shake bag well to get an even coating on the chicken.
Fry the onions with the crushed garlic. Remove from pan.
Add chopped capsicums and stir fry for a couple of minutes. Remove from pan.
Add chicken to pan. When the chicken is approximately half done, add the satay marinade and continue to cook. After a few minutes add the evaporated milk (with the cornflour already mixed in) and allow to bubble. Reduce heat to a simmer.
Add previously cooked vegetables, chopped banana and sultanas. Cook for a few more minutes or until sauce thickens. Remove from heat and garnish with coriander. Serve with rice.
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