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Original recipe Ingredients 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings 1 Tablespoon minced garlic ¼ cup minced shallots or red onions 1 cup red wine of your choice 2 Tablespoons balsamic vinegar 2 sprigs fresh thyme plus more for garnish 1 cup beef stock ¼ cup roughly chopped parsley leaves 2 Tablespoons butter Directions Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter. Notes A drinking wine rather than a cooking wine works best for red wine reduction sauce. If you are making this recipe and you do not have steak drippings, you can substitute 1 Tablespoon butter to melt in the pan before adding the garlic and shallots. When making a pan sauce, always monitor your heat. If the sauce breaks, it is likely because the smoking point of the fat was too high when the wine was added. If you notice the sauce starting to break, immediately remove from heat and begin to whisk vigorously.

Original recipe Ingredients Chocolate type Choc to cream ratio Measures Dark chocolate 1:1 250g chocolate; 1 cup cream Milk chocolate 3:1 250g; 1/3 cup cream White chocolate 4:1 250g; 1/4 cup cream Directions Chop the chocolate and combine with cream in a microwave safe jug Microwave in 30 second intervals, stirring in betwen When the cream is hot but not boiling, stop microwaving and stir until incorporated Notes You can also do this with a double boiler.

Original recipe Ingredients 2 large Potatoes 3 tablespoon Olive oil 1 teaspoon Italian seasoning 1 teaspoon Garlic powder ½ teaspoon Salt ¼ teaspoon Black pepper Directions Cut the potatoes into about 3-5 mm thick fan-like slices leaving some space at the bottom. In a mixing bowl, mix all the rest of the ingredients. Preheat the air fryer at 200°C. Cook the potatoes for 5 minutes. Open the basket and apply the seasoning mixture with the help of a basting brush between the slices and on the top of the potatoes. Close the basket and air fry for additional 20 minutes. Check the potatoes with the help of a fork for doneness. Optionally, sprinkle more seasoning or garlic powder on the top before serving.

Original Recipe Ingredients Spice rub 2 teaspoons garlic salt 1 teaspoon onion powder 1 teaspoon ground black pepper Stew 1.5–2 kg well-marbled beef chuck roast trimmed of large pieces of fat and cut into 1½-inch pieces 2 tablespoons extra virgin olive oil 1 large onion finely chopped 6 medium cloves garlic finely minced 6 ounces tomato paste (1 6-ounce can) 1 tablespoon Italian seasoning 1 tablespoon brown sugar 2 teaspoons anchovy paste 2 tablespoons all-purpose flour 1 ½ cups dry red wine 2 tins tomatoes 1 ½ cups low sodium beef or chicken broth maybe more 2 tablespoons finely chopped fresh rosemary divided 1 tablespoon Worcestershire sauce 2 tablespoons capers drained and rinsed 1 teaspoon kosher salt About 4 medium-large carrots, peeled and cut into ½-inch slices on a diagonal. ¾ cup pitted Kalamata olives Directions Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside. Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat. Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side. Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl). Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes. Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes. Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours. Remove the pot from the oven and add the carrots. If there’s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that). Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

Original recipe Ingredients 2 tablespoons oil 2 fresh garlic cloves, finely minced 1 large yellow onion, finely chopped 2 1/2 teaspoons curry powder 2 teaspoons ground cumin 1/4 teaspoon crushed red pepper flakes 1 teaspoon ground turmeric 250g boneless chicken breasts, cut into 1-inch pieces 1 1/2 teaspoons tomato paste 1 cup coconut milk 2 teaspoons kosher salt 1 cup hot water (optional) Directions In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. Or use a Greek Yogurt Curry Chicken Marinade. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down. Serve hot with white rice if desired or a quick naan