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. 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. 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. 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