• Place the apricots, ginger, garlic, red chilli, fresh rosemary and thyme in a food processor and turn into thick textured paste
• In a large mixing bowl, combine the minced pork with the blended paste and all the seasonings.
• Use your hands to mix the ingredients thoroughly. Ensure that the blended paste and seasonings are evenly distributed throughout the meat.
• Cover the bowl with plastic wrap and let the mixture sit in the refrigerator for at least 30 minutes to allow the flavours to meld.
• Use the sausage meat in your desired recipes. Form it into ball or sausage shapes, use it as a stuffing for poultry, or incorporate it into dishes like sausage rolls.

• Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue or greenish parts.
• In a large cast iron frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and translucent. Add the minced garlic, red chilli and grated ginger, and sauté for another 1-2 minutes until fragrant.
• Add the chicken livers to the cast iron frying panand cook them for about 5-7 minutes, turning them halfway through. They should be cooked through but still slightly pink in the centre.
• Carefully add the cognac to the cast iron frying pan and allow it to simmer for a minute or two. This will deglaze the pan and add a depth of flavour to the pâté. Be cautious, as the alcohol may ignite briefly.
• Transfer the cooked livers and sautéed ingredients to a food processor. Add the remaining butter and process until smooth.
• Season with salt and pepper to taste.
• Spoon the mixture into ramekins or a dish, smoothing the top with a spatula.
• Seal with a layer of melted garlic butter and garnish with slices of red chilli.
• Refrigerate for at least a few hours or overnight to allow the flavours to meld and the pâté to set.
• Before serving, let the pâté come to room temperature for the best flavor and texture.
• Serve this Spicy chicken liver pâté on a baguette, crusty bread or crackers.

Filling

• Soak the glutinous rice in water for at least 2 hours. Drain and set aside.
• In a pan, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté until fragrant.
• Add the sliced pork and cook until it's no longer pink. Then add the shiitake mushrooms and bamboo shoots, and continue to cook until the vegetables are tender.
• Add the dark soy sauce, light soy sauce, oyster sauce, and Shaoxing wine to the pan. Stir well to combine all the ingredients. Season with salt and pepper.

Doupi pancake

• Mix the mung beans, seasoning, and rice milk in a blender to make the Doupi pancake batter.
• Spread a layer of batter in the hot, oiled wok to make a large circular pancake. Break the eggs over the batter as the batter starts to solidify.
• Flip the pancake.
• Add a layer of glutinous rice in the form of a square. Cover the rice with a layer of the meat mixture. Fold the sides of the pancake over the filling to form a rectangular package.
• Fry until the batter turns golden brown and crispy and then flip the pancake and fry the other side until the batter turns golden brown and crispy
• Cut into squares and serve hot, garnished with chopped scallions.

Spice paste

• Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.

Curry

• Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
• Add the tomatoes and cook until they turn soft and mushy.
• Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
• Add the coconut milk and bring the mixture to a gentle simmer.
• Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Garnish and serve

• Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
• Serve the Goan fish curry hot with steamed rice or fresh bread.

• In a large bowl, combine the grated potatoes, chopped onion, minced garlic, beaten egg, flour, baking powder, salt, pepper, and paprika (if using). Mix well until all ingredients are thoroughly combined.
• Heat a large skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
• Take a spoonful of the potato mixture and carefully place it in the hot oil, flattening it slightly with the back of the spoon to form a pancake shape. You can cook multiple cakes at a time, depending on the size of your pan.
• Fry the potato cakes for 3-4 minutes on each side or until they turn golden brown and crispy.
• Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
• Serve the Luxembourg potato cakes hot as a delicious snack or as a side dish along with your favorite dipping sauce, such as sour cream, applesauce, or ketchup.