• 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.

Prepare the red curry paste

• Soak the dried red chilies in warm water for 15-20 minutes until they become pliable. Drain.
• In a mortar and pestle or a food processor, grind the coriander seeds, cumin seeds, and white peppercorns into a fine powder.
• In a food processor, combine the soaked red chillies, shallots, garlic, lemongrass, galangal, kaffir lime zest or leaves, and the ground spice mixture. Add shrimp paste.
• Blend the ingredients until you get a smooth and vibrant red paste. You might need to stop and scrape down the sides several times.
• If the paste is too thick, you can add a little vegetable oil to achieve the desired consistency.
• Store the red curry paste in an airtight container in the refrigerator. It can be kept for a few weeks, and you can also freeze it for longer storage.

Prepare the fish

• - Clean and score the fish. Season with salt.

Prepare vegetables

• - If using vegetables, prepare them by slicing them into bite-sized pieces.

Cook red curry paste

• - Heat a pan over medium heat and add the red curry paste. Stir-fry for a few minutes until fragrant.

Add coconut milk

• - Pour in the thick coconut milk and stir well with the curry paste.

Season the sauce

• - Add fish sauce and palm sugar. Adjust the seasoning according to your taste.

Cook the fish

• - Gently place the fish into the simmering curry sauce. Spoon some of the sauce over the fish.

Add vegetables

• - Add the vegetables to the curry sauce. Allow everything to simmer until the fish is cooked through and the vegetables are tender.

Add aromatics

• - Add torn kaffir lime leaves to the curry. Let it simmer for a few more minutes.

Garnish and serve

• - Garnish with Thai basil leaves and red chili slices.
• - Serve the Choo Chee Pla over steamed jasmine rice.

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the minced beef and pork to the pot. Break the meat apart with a spoon and cook until browned.
• Pour the red (or white) wine into the pan and let it simmer for a few minutes until it reduces by half.
• Add the crushed tomatoes, milk, salt, pepper, oregano, thyme, rosemary, bay leaf, and nutmeg. Stir well to combine.
• Stir in the tomato paste and beef or vegetable broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the Bolognese sauce simmer for at least 1 to 1.5 hours. Stir occasionally.
• Taste and adjust the seasoning as needed. If the sauce becomes too thick, you can add a bit more broth.
• Remove the bay leaf before serving.
• Serve the Bolognese sauce over cooked pasta and garnish with freshly grated Parmesan cheese.

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.

Prepare the kidneys

• Clean the veal kidneys and remove any membranes or white parts. Cut them into uniform-sized pieces. Season with salt and pepper.

Sauté the pearl onions and shallots

• In a skillet, melt one tablespoon of butter. Add the red chilli, pearl onions & finely chopped shallots and sauté until the shallots are translucent. Note: the addition of red chilli is not part of a traditional Normandy recipe, but adds another level of flavour that I like!

Brown the kidneys

• Add the kidney pieces to the skillet. Cook them quickly over high heat until they are golden brown on the outside but still slightly pink inside. Set aside and keep warm.

Add calvados and cream

• Pour the Calvados into the skillet. Be cautious of flames, as alcohol can ignite. Allow the Calvados to deglaze the pan and reduce the volume by half.
• Pour in the veal stock and heavy cream and let the mixture simmer for a few minutes.
• As the sauce starts to thicken, add the kidneys and simmer until the sauce has thickened.

Season and garnish

• Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley.

Serve

• Serve the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.

Prepare the fish

• Make sure the fish is properly cleaned and scaled. Score the fish on both sides.

Prepare the aromatics

• In a mortar and pestle, pound the garlic, ginger, and sliced lemongrass to release their flavours.

Prepare the sauce

• In a bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and sesame oil. Stir until the sugar is dissolved.

Assemble the dish

• Place half of the pounded aromatics inside the fish cavity and spread the rest on top of the fish.
• Tuck torn kaffir lime leaves around the fish.
• Pour the sauce evenly over the fish.

Steam the fish

• Steam the fish over high heat for about 15-20 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when done.
• Finish, garnish and serve
• In a small pan, heat the cooking oil until just smoking. Pour the hot oil over the fish to release the aromatics.
• Serve whole on a large plate
• Garnish with coriander, spring onions and chopped red chilli

Marinate the beef

• Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.

Sear the beef

• Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.

Cook lardons and vegetables

• In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.

Add flour and deglaze

• Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.

Combine ingredients and simmer

• Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
• Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
• About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.

Serve

• Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.

Stage 1 - boiling

• Place all the Stage 1 ingredients in a pan of cold water, bring to the boil and then simmer for 2 hours

Stage 2 - baking

• Make a glaze by mixing the Stage 2 ingredients in a bowl.
• Deeply score the pork belly into 2cm cubes, leaving the cubes connected. Rub the glaze into the meat.
• Place the glazed meat on a layer of foil in a baking tray, place in an oven at 220°C and cook for 30-45 minutes or until the crackling has risen and looks crispy all over. Baste the meat with the glaze from time to time.

Stage 3 - garnish

• Place the glazed meat on a flat serving plate and garnish with the Stage 3 ingredients - chopped red chillis and spring onions
• Cut off squares of meat with garnish and serve

• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.