Recipe by : chef ssentongo

# > BRAISED LAMB SHANK OVER PEARL COUSCOUS – 3 hours, mostly hands-off

That restaurant-style plate. Fall-off-the-bone lamb shank in rich gravy, served on buttery pearl couscous with rosemary.

Short Recipe – 2 servings
1. Sear the lamb:

• 2 lamb shanks, ∼800g / 1.7 lbs total
• Pat dry. Season with 1 tsp salt + 1/2 tsp pepper
• Sear in heavy pot with 1 tbsp oil on high heat 4 min per side till deep brown. Remove.

2. Build the braise:

• Sauté 1 onion diced + 1 carrot diced + 2 garlic cloves 3 min
• Add 1 tbsp tomato paste + 1 tsp rosemary. Cook 1 min.
• Pour in 1/2 cup red wine, scrape bottom. Simmer 2 min.
• Add 2 cups beef/lamb broth + 1 bay leaf. Return lamb shanks.

3. Braise low + slow:

• Cover and braise 325°F / 160°C for 2.5-3 hours till meat is tender and pulling from bone.
• Remove shanks. Simmer liquid 10 min till thick and glossy.

4. Pearl Couscous:

• 1 cup pearl couscous / Israeli couscous
• Toast in 1 tbsp butter 2 min. Add 1.5 cups broth or water + pinch salt.
• Simmer 10 min till tender and fluffy. Stir in 1 tbsp butter + parsley.

5. Plate like the photo:

• Spoon couscous in center. Set lamb shank on top.
• Pour gravy over. Garnish with fresh rosemary + sprinkle of lemon zest or breadcrumbs for that yellow dust.

3 Keys

1. Sear hard: That crust makes the braising liquid deep and rich
2. Low and slow: 3 hours breaks down the collagen so it’s fall-apart tender
3. Reduce the sauce: Don’t skip this – it goes from thin to glossy restaurant gravy

swap: No lamb? Use beef shank. No pearl couscous? Use rice, couscous, or ugali.
No wine? Use extra broth + 1 tsp vinegar.

Make it a day ahead – flavor is even better the next day.

Want the pressure cooker version that’s ready in 1 hour?

# > SPICY ROASTED RED PEPPER SPAGHETTI – 25 min

That vibrant pasta. Pasta rolled into a neat bundle with smooth roasted red pepper sauce, olive oil drizzle, and basil. It’s spicy but sweet from the charred peppers.

Recipe – 2 servings
1. Roast the peppers:

• 2 red bell peppers + 1 red chili pepper for heat
• Char on stovetop or under broiler 5-7 min till blackened. Put in bowl, cover 5 min, then peel and remove seeds.

2. Make the sauce:

• Blend the roasted peppers + 1 garlic clove + 2 tbsp tomato paste + 1 tbsp olive oil + 1/2 tsp salt + pinch sugar
• Add 2 tbsp water to thin. Taste. Should be smoky, slightly sweet, and spicy.

3. Cook pasta:

• 200g / 7oz spaghetti
• Boil in salted water 8-9 min till al dente. Save 1/2 cup pasta water. Drain.
• Toss pasta with 2 tbsp of the sauce + splash of pasta water so it’s coated.

4. Plate like the photo:

• Twirl spaghetti into a tight bundle with tongs and place in center of plate
• Spoon extra sauce around the plate in a circle like the red ring in the photo
• Drizzle olive oil, add spoonfuls of sauce on top
• Garnish with fresh basil + chili flakes + a little charred pepper piece

3 Keys

1. Char the peppers: That blackened skin = smoky flavor that makes this special
2. Smooth sauce: Blend till silky. Strain if you want it extra smooth like the photo
3. Pasta water: Helps the sauce stick to every strand instead of pooling

swap: No fresh peppers? Use jarred roasted peppers. No chili? Use paprika + pinch of chili flakes.
Add parmesan on top if you like.

Pro tip: Make extra sauce. It’s great on bread, chicken, or eggs too.

Want it less spicy or more creamy?

# > GLAZED BBQ BEEF SKEWERS OVER VEGETABLE FRIED RICE – 40 min

That glossy, restaurant-style plate. Caramelized beef cubes on skewers sitting on top of a molded fried rice with peas, carrots, and corn.

Recipe – 2 servings
1. Marinate + cook beef:

• 400g beef sirloin or ribeye, cut into 1.5-inch cubes
• Marinade: 3 tbsp soy sauce + 2 tbsp honey + 1 tbsp ketchup + 1 tbsp hoisin/ BBQ sauce + 1 tsp garlic powder + 1/2 tsp black pepper
• Marinate 20 min. Thread onto 4 wooden skewers.
• Sear in hot pan or grill 3-4 min per side till charred. Brush with extra marinade and cook 2 min more till sticky and glossy.

2. Vegetable Fried Rice:

• 2 cups cooked rice, preferably day-old and cold
• Heat 1 tbsp oil. Sauté 1/4 cup diced carrot + 1/4 cup peas + 1/4 cup corn 2 min
• Add 1 egg, scramble. Add rice.
• Season with 2 tbsp soy sauce + 1/2 tsp sesame oil + 1/4 tsp white pepper. Stir-fry on high 3 min till slightly crispy.

3. Glaze sauce:

• Use leftover marinade + 2 tbsp water. Simmer 3-4 min till thick and syrupy like in the photo.

4. Plate like the photo:

• Pack fried rice into a small bowl, flip onto plate to make a neat mound
• Lean 2 skewers against the rice
• Spoon the thick glaze around the plate
• Garnish with chopped spring onion + sesame seeds + microgreens or chili threads

3 Keys

1. Cold rice: Day-old rice fries up fluffy, not mushy
2. High heat: Gets that slight wok-char and keeps veggies bright
3. Sticky glaze: Reduce the sauce till it coats the back of a spoon – that’s what gives the shine

swap: No hoisin? Use more ketchup + soy. No sesame oil? Skip it.
Use chicken or pork instead of beef. Add bell pepper or green beans to the rice.

Pro tip: Soak wooden skewers 15 min so they don’t burn.

Want an air fryer version for the beef, or a vegetarian tofu version?

# > CREAMY CHICKEN + POTATO SOUP – 45 min

That cozy, hearty bowl. Tender chicken, soft potatoes, carrots and celery in a golden broth with parsley on top.

Recipe – 4-6 servings
1. Sauté the base:

• 1 tbsp oil in large pot.
• Add 1/2 onion diced + 2 carrots sliced + 2 celery sticks sliced + 2 garlic cloves. Cook 4 min till soft.

2. Build the soup:

• Add 500g chicken breast, cut into chunks. Season with 1 tsp salt + 1/2 tsp pepper + 1/2 tsp paprika + pinch chili flakes
• Add 4 potatoes peeled + cubed + 6 cups chicken broth.
• Bring to boil, then simmer 15-18 min till potatoes are soft and chicken is cooked.

3. Make it creamy:

• Remove chicken, shred or leave in chunks. Return to pot.
• Stir in 1/2 cup milk or cream + 1 tbsp butter for that golden richness like in the photo.
• Simmer 2 more min. Taste and adjust salt/pepper.

4. Finish:

• Ladle into bowls. Top with lots of chopped parsley + extra black pepper + chili flakes like the photo.

3 Keys

1. Cut potatoes same size: So they cook evenly and don’t fall apart
2. Don’t boil after adding cream: Keeps it from splitting and stays smooth
3. Butter at the end: Gives that glossy broth you see in the photo

swap: No cream? Use evaporated milk or just extra broth.
Add corn, green beans, or peas. Use chicken thighs for more flavor.
Serve with bread to soak up the broth.

Pro tip: This tastes even better the next day. The potatoes soak up the broth.

Want a version with noodles instead of potatoes, or a thick chowder style?