Mix dry ingredients, add 3/4 cup of water and oil. Stir until it forms a ball. If dough is stiff, add more water. The dough should be soft, not sticky. Knead on a floure surface for 3-4 minutes.
Spread and bake at 400 degres F for 15-25 minutes.
Thread a piece of bell pepper, a piece of onion, a sausage slice and a grape onto a long skewer. Keep the ingredients close to the sharp end of the skewer. Continue this process until all of the ingredients are used.
To make the vinaigrette, whisk together the vinegar, curry powder, sugar and salt in a small bowl. While still whisking, slowly drizzle in the olive oil.
Preheat oven to 400 degrees.
Heat olive oil in a medium sauté pan over medium-high heat. Add onions, garlic and fennel seeds and sauté until the onions are soft and translucent, approximately 8-10 minutes. Add tomatoes and reduce heat, simmering for 20 minutes, stirring occasionally. Transfer to a blender and puree. Return sauce to pan, season to taste with salt and add basil and meatballs. Simmer until meatballs are heated through, approximately 8 minutes.
In a large glass bowl, combine all ingredients except cilantro. Using a rubber spatula, stir to mix well. Season to taste using salt, pepper and granulated garlic then fold in cilantro. Cover and refrigerate a minimum of 4 hours. When ready to serve, test mixture for seasonings. If mixture is too tangy, add water and salt to dilute. Mound ceviche into chilled bowls and serve immediately.
For Caramel Sauce, combine butter, brown sugar, lemon juice, maple syrup, salt and fennel seeds in a saucepan. Heat to a boil; remove from heat and cool to room temperature. Stir in cream until smooth. Reserve 1/4 cup of sauce. Set all aside.
For Cake, remove and discard stems from figs; cut lengthwise into quarters, then slice crosswise about 1/4-inch thick to make 1-1/2 cups; set aside. Zest or grate peel from lemon, and set aside. Do not discard peeled lemon.
Sear the pork medallion in a hot fry pan with the macadamia side down. When golden, turn over and place in oven.
Fry the mofongo cake in a Teflon fry pan until golden brown on one side. Turn and finish in oven until heated all the way through.
Place the mofongo cake on the plate with the pork medallion on top. Dab with the cilantro butter sauce and decorate with a micro lettuce salad mixed with julienned fried tortillas.