Steps

Place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon. 

Steps

1. Cut the beef into small strips (about 1.5 cm thick), then salt and pepper generously. Put some vegetable oil in a large pan on high heat, and as soon as it starts to shimmer thrown in the meat. Keep on high until the water comes out, it dries and the meat browns in its own juices. Take out the meat and set aside
2. Turn down the heat to medium, throw in a chuck of butter. Toss in the thickly sliced mushrooms, the roughly sliced half onion, a big pinch of salt. Saute that on medium heat until nicely browned. Once that's all nicely browned, add a couple of cloves of crushed garlic and stir for 30 seconds. Add a tbsp of flour, stir that it and cook for a minute or tow. 
3. Add the white wine, the beef stock and let it come up to a simmer (meanwhile scrape the bottom).
4. Add the beef back in, add a little more beef stock. Make sure it's all mixed nice and evenly and bring it up to a simmer. Reduce to low heat, cover and let it braise for about an hour (give it a stir every 20 min or so). Depending on the cut of beef you're using this might take a little more or little less time (play it by ear). If aftyer an hour the meat is not tender enough, add a splash of stock and let simmer a little longer.
5. Once the meat is ready and cooked to your liking, stir in the creme fraiche. Once that is mixed in, stir in some freshly chopped chives, taste for salt and pepper and we're done.

Steps

1. Add butter and olive oil to a pot over medium heat
2. As soon as the butter melts, stir in the diced onions, celery and carrots. Throw in a pinch of salt to draw out the water. Cook that stirring until the vegetables turn translucent
3. Add the ground beef and cook for around 5 minutes stirring constantly breaking up that beef with a wooden spoon as you stir.
4. When the beef is broken down to crumbles add the seasoning (salt, black pepper, cayenne, nutmeg). Stir in the seasoning well
5. Stir in the milk and let it come up to a simmer and cook that until most of the milk evaporates
6. Add the white wine and raise the heat to medium high, bring it to a simmer and cook it stirring until most of the wine is evaporated and you're back at a meat paste consistancy
7. Crush the tomatoes in a bowl and pour into the pot. Add a couple of cups of water. Let the mixture come up to a simmer, give a stir and reduce the heat to low (adjust to maintain a very gentle simmer). Simmer gently for 4-6 hours or until it cooks down to a thick sauce (at least 3 hours) and you can skim any fat that floats on the surface.
8. Turn off the heat and taste to adjust the seasoning. Serve with your favorite pasta (Rigatoni suggested)

Steps

preheat the oven to 180°C.
quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.
peel and slice the onions, then fry in another pan with the oil for a few minutes.
take the leaves off the thyme and chop, adding to the cooking onions.
cut the bacon into strips and tip into the pan as well for a minute or two.
peel the outer leaves off of the brussel sprouts and wash well.
grate the brussels using a food processor or slice thinly by hand.
hack the chestnut up into pieces.
scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.
splash in a little water then pour over the cream to almost cover the potatoes.
sprinkle with the breadcrumbs and grated cheese and put into the oven for 20-25 minutes until it is golden on top and the potatoes are cooked, then sprinkle with parsley and serve with some simple steaming peas

Steps

1. Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.
2. Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.
3. Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat.
4. Whisk in mustard, red pepper flakes, and black pepper.
5. Transfer mixture to blender and puree until completely smooth.

Steps

1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4. Transfer to plate, garnish with parsley.

Steps

1. Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
3. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Steps

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
5. Serve chicken with a green salad, spooning the sauce over the top.

Steps

peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a hot deep pan with the oil for a few minutes.
sprinkle the cumin, salt and pepper over the steak and add the hot pan and fry for a few minutes until the meat is browned all over.
add the red wine and cinnamon stick to the pan and let the red wine reduce completely.
pour in the tomatoes and the stock and let it simmer for about a 2 hours.
peel the parsnips, swede, turnips and carrot and hack them up into thumb-sized pieces, then put into a large pan and cover with cold salted water.
simmer for 20 minutes, until the vegetables have softened, then drain.
deseed the vegetables and butter roughly with a fork so they are just squashed but not smooth.
deseed the pepper and slice into a dice and add to the chilli after 2 hours with the drained kidney beans and let it cook for another 30 minutes so that the meat is tender.
chop the coriander and mix in with the smashed roots.
serve a portion of the rots with the chunky chilli on top and a dollop of sour cream to finish.

Steps

1. Toast the peanuts in a pan (without oil) until fragrant.
2. Remove peanuts’ skin by soaking them in a bowl of water.
3. Blend lemon grass, galangal, garlic and dried chilies.
4. Blend/crush peanuts but do not blend it into a paste.
5. Heat pan with some oil and add shallots to fry at medium heat.
6. Once shallots begin to change colour, add the blended chili paste and allow it to cook until fragrant. Indication: When oil separates from chili paste.
7. Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to let the sauce boil.
8. Once the sauce boils, add Gula Melaka (Palm sugar) and let the sauce simmer at medium to low heat.
9. After 20 minutes, the sauce should thicken and lastly, add tamarind paste.
10. If needed, add sugar to taste.
11. Stir well and serve.

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: In a flat frying pan over low heat, toast the cumin seeds, coriander seeds, and dried red chilies until lightly browned and flavorful.

2: Grind the chilies, the dry seeds and spices, and the salt until very fine.

3: Prepare the fresh herbs by chopping, grating,  and cutting until all very fine.

4: Combine it all and grind until you have a smooth paste, then add the shrimp paste and mash it in until everything is well blended and you have a smooth, dark red paste.

Steps

Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

Serve as condiment, dip or spread.

Steps

1. Soak the dried morels for the sauce in hot water for 20 minutes.
2. Preheat the oven to 180°C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.
3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

For the morel sauce:

1. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).
2. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.
3. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.
4. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

Grilled asparagus:

1. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

Charlotte potatoes with garlic, pancetta and thyme:

1. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

Steps

1. Soak the chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
3. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
4. Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic; pound into a fine paste.
7. Add ground peanuts and shrimp paste, pound to mix.

Steps

Heat 1 tbsp vegetable oil in a small sauce pan on medium heat and fry the garlic until golden brown. Add hoisin sauce, water, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to small bowl and top with crushed peanuts

Steps

1. Reduce 1 cup of coconut milk in a small pot over medium heat until it “breaks”. It will look like a film of shiny oil floating on top of the reduced coconut milk. We are using this oil to sauté our curry paste. Note: As noted in my video, in order for the coconut milk to “break,” use coconut milk whose ingredient is 100% coconut milk, no preservatives or additives. This usually comes in a carton, although not all coconut milk from the carton are 100%. Canned coconut milk has been processed in a way that it no longer breaks. If you cannot find this type of coconut milk, sauté the curry paste with some vegetable oil and deglaze with ¼ cup coconut milk. Proceed from here on as normal.
2. Add the curry paste and cook until aromatic, breaking up lumps with a spatula, about 1 minute.
3. Add the ground peanuts and mix well with the curry paste. Add the remaining cup of coconut milk, stir, and let reduce for 7-10 until thickened to a dipping sauce consistency.
4. When thickened to desired consistency, add the palm sugar, fish sauce, and tamarind juice. Taste and adjust according to your taste.

Steps

1. Preheat oven to 425°. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30–35 minutes. Let cool.
2. Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining ½ cup oil; season with salt.
3. Serve with bread for dipping.

Steps

Grind dry chilies into a powder, set aside. In a heavy-duty stone mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, salt and white peppercorns; pound into a fine paste. Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.

Steps

Mix well

Steps

heat the oil in a small frying pan and cook the garlic, onion and chilli until soft. Transfer to a blender and puree until smooth. Crumble in the fetta, Sao crackers and half of the milk, and blend until creamy and smooth. Season to taste and add more milk if mixture is too thick.

Steps

1. In a medium pot add the chilis, 2 garlic colves and the onion, cover with water and bring to a boil. Cover and cook for 15 min
2. Add the tomatillos to the pot and cook until their color changes (getting yellowish). Turn off the heat and let them cool down
3. In a mortar, add the remaining garlic clove, 1/2 tsp of salt and pound the garlic clove. Add the cooked garlic cloves and pound as well. Finally add the chilis and mash them (be careful and cover your eyes)
4. In a food processor, add the cooked onion, the mashed garlic/chilis, the tomatillos, and the cilantro and blend (to your liking)
5. Taste and adjust for salt

Steps

Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short side, into 1/4-inch thick pieces. (See video for a visual.) If using beef, cut into thin slices against the grain. If using chicken, cut into small cubes.

For the marinade: Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.

Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.

For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

In a small pot over medium heat, reduce 1/4 cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

For the Quick Cucumber Pickle (Ajaad):

In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is completely dissolved. Let cool completely.

Place the cucumber, shallots, and chilies into a small serving bowl and keep covered and refrigerated until ready to serve.

When ready to serve: Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9 squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.

Steps

Mix all ingredients in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Steps

1. Parboil the potatoes in boiling salted water for 8-10 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.
4. For the potatoes, take a clean pan and heat with olive oil. Place the potatoes in cut-side down and season with salt and pepper. Leaving their skins on, lightly crush the garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to colour toss through 30g of the butter and cook for a further 1 -2 minutes (watch the step-by-step video from Gordon on how to make sautéed potatoes).
5. To make the sauce for the steaks, heat some olive oil in the same pan used for the steaks. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
6. Put the steaks back into the pan and cook a little further depending on how well done you would like them. Add half the parsley to the pan.
7. Cook the peas in a small pot with the remaining 10g butter for approximately 1 -2 minutes until tender. Season to taste with salt and pepper.
8. To serve, transfer the steaks to serving plates and spoon the sauce on top. Arrange the sautéed potatoes and peas alongside and garnish the steaks with the remaining parsley.

Steps

1. Mince 6 cloves of Garlic and sweat (heat them up in a skillet)
2. Add 4 tablespoons Balsamic Vinegar
3. Add soy sauce to taste (DO NOT USE LOW SODIUM SAUCE edit: About 2 tsp)
4. Add 2 tablespoon Plum Sake (Drink additional 3 oz Plum Sake)
5. Boil off alcohol (Drink additional 1.5 oz Plum Sake)
6. 3 1/2 tablespoons cock sauce (Sriracha)
7. Add 2 tablespoon brown sugar
8. Red pepper flakes to taste
9. Minced Ginger to taste
10. Consume remaining Plum Sake