Steps

1. Season the beef shanks with salt and pepper and then brown very well on both sides in a soup pot over high heat and a little bit of vegetable oil. onmce browned, remove and set aside
2. Turn down the heat to medium and add 1 diced onion along with a big pinch of salt and saute for 4-5 minutes until it starts to turn translucent. 
3. Add the chopped garlic and cook for 1 minute (we don't want to brown the garlic). 
4. At this point, add the tomato paste and keep stirring on medium heat until the tomato takes on a dark red color. 
5. Add the chicken stock, celery and carrots, bay leaf and a little pinch of dry rosemary. Add the beef shanks back in and try to get the meat covered in liquid. Raise the heat and bring to a simmer, reduce to low and cover and cook for about 3 hours or until tender.
6. Once the meat is cooked and tender, remove and set aside and dump in the barley. Adjust the heat to about a medium and simmer that, stirring occasionally until the barely is tender (45min-1 hour).
7. Once the barely is perfectly cooked, add the beef back in, reduce the heat to low and leave for about 5 minutes until the beef heats through
8. Taste and adjust for salt and serve. Add some fresh herbs on top and some shredded horse raddish

Steps

1. Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
2. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
3. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Steps

1. Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
2. Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
3. Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
4. In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
5. Add sugar, salt, kerisik (pounded toasted coconut), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.
6. Serve with roti jala, nasi briyani, or white basmati rice.

Steps

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.

Steps

1. Soak the dried shrimp in warm water for 15 minutes, then drain and blend them to a paste in a small food processor.
2. Peel and roughly chop the onion and garlic, then deseed and chop the chilli. Fry all of these in a deep saucepan with a shot of oil for 5 minutes until softened.
3. Blitz the bread up into breadcrumbs.
4. Tip in both nuts, the shrimp paste, coconut milk, breadcrumbs and 500ml of water. Heat to a simmer and bubble for 30 minutes.
5. Blend the sauce to a smooth but thick stew.
6. Trim the seabass to neat portions, keeping the skin on and season with salt and pepper. Pan fry in palm oil until the seabass skin is golden then turn them over and squeeze over a little lime juice.
7. Fry the prawns alongside the fish for a minute before serving with the stew and seabass. Squeeze over more lime juice, garnish with freshly picked coriander leaves, sliced red chilli and ample steaming rice beside

Steps

1. Season the chicken thighs with salt and pepper and sear on both sides in a skillet with some vegetable oil (you can use the over broiler) about 8 minutes on each side. Once brown and crispy, deglaze with a couple of tablespoons of beer.
2. Chop the vegetables for your trinity (onions, bell peppers, and celery), finely mince the garlic and finely chop the jalapeno
3. To prepare the roux, In a heavy bottom cooking pot, heat up the oil and then add the flour. Once you add the flour, DO NOT walk away from your roux and keep stirring (on medium heat). In a couple of minutes it turns from white to blonde  then to brown.
4. Add the vegetables (except for garlic) and a pinch of salt and sweat them off for a few minutes then add the garlic and cook for a few minutes.
5. Once the onions are translucent, add the rest of the beer to the vegetable roux mixture and stir for a few minutes till the alcohol evaporates.
6. Add the chicken stop (a little bit at a time), add the chicken in, bay leaves, 1/2 tbsp salt, 1/2 tbsp blak pepper, smoked sausage (chopped). Turn the heat up to medium high until it comes up to a good simmer and then turn the heat down to medium-low and cover (stir every 10 minutes or so). Keep cooking for 2-3 hours (you can't overcook a gumbo)
7. Pour in a bowl with rice and garnish with green onions

Steps

1. Heat the Olive Oil in a large pan over medium heat and add the garlic, onion and red pepper. Fry until golden, about 15minutes.
2. Add the chopped tomatoes, chorizo, pimentón, potato chinks and cook for a further 5 minutes. 
3. Add the vinegar, thyme leaves (if using) and 1.5 litres of water or chicken stock for more intense flavour. Season and bring to the boil. Simmer for about 25minutes until the potatoes are cooked. Serve immediately with some good bread.

Steps

1. Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside.
2. Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute. Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, cover pot, and simmer 10 minutes. Add potato and carrot and continue to cook, stirring occasionally, until vegetables are nearly tender, 15–18 minutes.
3. Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
4. Divide rice among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.

Steps

1. Add the eggplant, chayotes and cabbage to 5 cups of boiling water and let it cook for 45 minutes
2. Clean your meat with lemon, vinegar and salt and repeat the process 3 times to disinfect the meat. You will then pour boiling hot water to the meat and you will let the meat marinate. After that you will let the meat cook for 45 minutes on medium high heat. Make sure to brown the meat by adding water over time. You will then add tomato paste to the meat.
3. You will then add the cooked shrimp, watercress & carrots on medium high heat for 10 minutes. Make sure to add 1 cup of hot water so that way the carrots and watercress can be steamed cooked.
4. After 45 minutes of the eggplant, chayotes and cabbage has been cooked you will then blend the vegetables together in a blender.
5. PLEASE BE SURE TO ONLY HIT PULSE 5 TIMES ON YOUR BLENDER, THIS WILL HELP PREVENT THE STEW FROM BEING TOO WATERY
6. After you have finished blending the vegetables, you will add it to the meat. After 5 minutes has passed, you will add the butter, parsley/thyme and hot pepper and green peppers with the cloves attached.
7. Please be sure to add some salt to your liking and let the stew cook for 15 minutes. After about 15 minutes remove the hot pepper and the parsley. You will then add All Purpose Flour this will help prevent the stew from becoming water over time. Let it sit for 5 minutes on medium low heat and you are ready to eat !

Steps

1. Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2. Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3. Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4. Shape the ground beef mixture into small meatballs.
5. In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6. Add the meatballs to the fried onion's pot to fry along.
7. Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8. Add the Cinnamon to the mixture.
9. Make holes in the dried limes and add it to the pot.
10. Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11. Add the fried potato (Chips) when serve in plate.

Steps

1. soak the beans in water overnight, poach 10-15 min and drain
2. mix the meat, spices, sauce and shape into balls, cut the shank to small pieces if using the shank
3. fry the meat balls/shank in oil, add the tomato sauce and cook 10-15 min
4. add the beans and water to cover everything. simmer for 30 min or until beans are tender
5. fry the garlic and corriander in a bit of olive oil
6. add the fried garlic to the beans and simmer 5 min

Steps

1. Heat oven to 350°F. Heat the oil in a large ovenproof pot over medium heat. 
2. Add the sausage and cook until browned. 
3. Stir in the onion and garlic. Cook until the onion becomes translucent. 
4. Add the paprika, mustard, tomato paste, and apple-cider vinegar. Cook for 1 minute. 
5. Add the broth, 2 cups water, maple syrup, salt, pepper, and beans; cover and bring to a boil. Place in the oven and bake for 1 hour. 
6. Remove the lid and continue to bake — stirring every hour — for 3 1/2 more hours. Serve warm.

Steps

1. soak the molokhiya in water, squeeze the water out and discard it
2. fry the molokhiya with olive oil, garlic, fresh and ground corriander (to taste)
3. meanwhile, poach the chicken
4. simmer the fried molokhiya in a pot with the chicken stock
5. when molokhiya is almost done and the sauce is thick add the chicken on top

Steps

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.