• 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.

Sauté Vegetables

• Heat olive oil in a large, deep skillet or pan over medium heat.
• Add finely chopped onions, red chilli and bell peppers. Sauté until the vegetables are soft and the onions are translucent.
• Add minced garlic and sauté for another minute until fragrant.
• Stir in ground cumin, ground coriander, sweet paprika, nigella seeds and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.

Tomato Sauce

• Add the chopped tomatoes to the skillet. Simmer the mixture for about 15-20 minutes until the tomatoes break down, and the sauce thickens.
• Season with salt and black pepper to taste.

Make Wells for Eggs

• Create small wells in the tomato sauce using the back of a spoon.

Poach Eggs

• Crack an egg into each well. Cover the skillet and allow the eggs to poach in the simmering tomato sauce until the whites are set but the yolks are still runny. This may take about 5-7 minutes.

Garnish and serve

• Garnish the Shakshuka with chopped fresh parsley or cilantro.
• Serve Shakshuka directly from the skillet, ensuring each person gets a portion of eggs with some of the rich, flavorful tomato sauce. Provide crusty bread or pita for dipping.

• Heat ghee in a large karahi or wok over medium heat.
• Add sliced onions and fry until they become golden brown.
• Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
• Add chicken pieces to the karahi and brown them evenly on all sides.
• Reduce the heat to low and add chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• Cover the karahi and let the chicken cook in its own juices until tender. This may take some time, so be patient and stir occasionally.
• Once the chicken is almost cooked and the oil starts separating from the masala, increase the heat to medium-high.
• Add chopped coriander, mint, and sliced green chilies. Stir well.
• Cook uncovered for another 10-15 minutes until the chicken is fully cooked, and the masala is well-cooked and flavorful.
• Sprinkle garam masala and garnish with julienned ginger and fresh coriander leaves.
• Serve Lahori Chicken Karahi hot with naan or chapati.

Prepare the Octopus

• Clean the octopus thoroughly under running water.
• Place the cleaned octopus in a plastic bag or wrap it tightly in plastic wrap. Freeze it for at least 24 hours. Freezing and thawing the octopus helps to break down the cell structure, making it more tender. This is a common method used in Spain.
• Remove the beak from the centre of the tentacles.
• Fill a large saucepan with water. Add the halved onion, bay leaves, and 1 tablespoon of sea salt.
• Bring the water to a boil.

Cook the Octopus

• Submerge the octopus into the boiling water three times, holding it by the head, to help curl the tentacles.
• Leave the octopus in the boiling water and cook for about 40-50 minutes or until it becomes tender. Check tenderness by inserting a fork; it should penetrate easily.
• Once cooked, remove the octopus from the pot and let it cool for a few minutes.

Prepare the Potatoes

• While the octopus is cooking, peel the potatoes and cut them into chunks.
• Boil the potatoes in salted water until they are tender but still firm.
• Once cooked, let the potatoes cool slightly. Then, cut them into thin slices.

Slice the Octopus

• Slice the octopus into bite-sized pieces. Aim for a thickness of about half an inch.

Assemble the Dish

• Arrange the sliced potatoes on a serving platter or individual plates.
• Place the sliced octopus on top of the potatoes.
• Drizzle generously with extra virgin olive oil.
• Sprinkle with Spanish smoked paprika and coarse sea salt to taste. Adjust the quantities based on your preference.

Garnish and Serve

• Garnish the dish with freshly chopped parsley.
• Serve Pulpo a la Gallega warm as a tapa or a main course.

Accompany with Alioli (Garlic Mayonnaise)

• Some variations of this dish are served with a side of aioli. You can make aioli by mixing crushed garlic with mayonnaise until you achieve a creamy consistency. Serve it on the side for dipping.

• 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.

Dough

• In a large bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling

• In a separate bowl, mix the ground yak or beef, onion, garlic, ginger, coriander, cumin, coriander, salt, and pepper until well combined.
• Heat a tablespoon of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Allow the filling to cool.
• Divide the dough into small, golf ball-sized portions. Roll each portion into a thin, circular wrapper, making the center slightly thicker than the edges.
• P Place a heaped tablespoon of filling at the centre and start pleating the edges. Join all the pleats at the centre and gather all the ends so they are sealed and look like a tiny bundle.
• Arrange the momos on a steamer lined with parchment paper or cabbage leaves, leaving some space between them to prevent sticking. Steam for about 20-25 minutes, or until the dough is cooked through and the filling is heated.

Dipping sauce

• While the momos are steaming, prepare the dipping sauce by mixing the tomato sauce, soy sauce, minced garlic, chili powder, sesame oil, and vinegar in a bowl.

Chutney

• Blanch the tomatoes and dried chillies. Put them in a blender, add sugar, salt, garlic and vinegar. Turn it into a paste and serve.

Serving

• Serve the momos hot, with the dipping sauce and chutney on the side.

• Season the kudu steaks with salt and pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the kudu steaks and sear for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate.
• In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until they become fragrant and translucent.
• Add the sliced mushrooms to the skillet and cook until they are golden brown and have released their juices.
• Pour in the heavy cream and beef or game stock. Stir in the Dijon mustard and let the sauce simmer and reduce for a few minutes until it thickens slightly.
• Season the sauce with salt and pepper to taste.
• Return the seared kudu steaks to the skillet, nestling them into the creamy mushroom sauce.
• Allow the steaks to heat through for a minute or two in the sauce.
• Garnish with chopped fresh parsley before serving.

• In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they turn translucent.
• Add the minced garlic and grated ginger to the pot. Sauté for a minute or until the raw smell disappears.
• Add the pieces of mutton or beef to the pot and cook until they are slightly browned.
• Pour enough water or broth into the pot to cover the meat. Bring the mixture to a boil and then let it simmer over low heat for about 1-2 hours, or until the meat is tender and the flavors are well infused.
• Add the ground cumin, black pepper, and salt to taste. Adjust the seasonings according to your preference.
• Add the noodles to the pot and cook until they are tender.
• Stir in most of the fresh coriander leave
• Serve the Yakni soup hot, garnished with remaining fresh coriander leaves for added freshness and flavour.

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.