Tiki For Two Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
• Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.
• Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)
• Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.
• Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).
• Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.
• Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of
• toasted coconut into the frosting, covering the cake completely.
• Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
• Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.

Steps:

• Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
• Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
• Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
• Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the 'tikki' so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
• Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).

Steps:

• In a small pitcher, stir together orange juice, lemon juice, dark rum, and gin. Pour into a 24-ounce glass. Stir in strawberries, peaches, and mint leaves. Serve with 2 straws.