Meatball Ingredients:

• 1lb lean ground beef
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1/2 teaspoon nutmeg
• pinch saffron
• 1 teaspoon fresh ground black pepper

Steps:

1. In a bowl, combine all the ingredients, mixing by hand, do not overwork the ground beef.
2. Roll between palms to form 1/2 inch balls.

Pasta Ingredients:

• 1/2 lb medium shells
• 2 or 3 quarts water
• handful salt
• 1 cup Parmigiano-Reggiano cheese, grated

Steps:

1. In a large pan, bring the water to a rolling boil.
2. Add the salt and pasta, stir gently.
3. Cook for 8 mins.
4. Drain.
5. Add 1/2 cup grated cheese, stir to coat.

Sauce Ingredients:

• 1/4 cup vegetable oil
• 3 shallots, sliced
• 1 clove garlic, sliced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream

Steps:

1. In a saucepan, heat the oil.
2. Add the shallots, garlic, salt, and pepper. Turn the heat to medium and cook till the shallots and garlics are tender, stirring occasionally.
3. Add the meatballs.
4. Turn the heat to high, and swirl the pan to move the meatballs, try to avoid stirring and breaking the meatballs.
5. When the meatballs are browned, add the heavy cream. When the cream starts to boil, turn off the heat.

Serving:

• Plate the pasta, cover with the meatball sauce, garnish with the remaining cheese.

Ingredients:

• 1 lb shallots, peeled
• 3 cloves crushed garlic
• 1 teaspoon salt
• 1 teaspoon crushed chili pepper
• 2 tablespoon ghee
• 2 tablespoon virgin olive oil
• 1/4 teaspoon grated nutmeg
• 2 cups garden peas
• 2/3 cup water
• 2 tablespoons chopped fresh flat leaf parsley

Steps:

1. In a saucepan combine all the ingredients except parsley, cook on medium high heat until the mix starts to boil. Reduce heat to low and simmer for 20 minutes.
2. Add the parsley. Cook additional 5 minutes.
3. Serve over rice.

Ingredients:

• 1 1/2 chicken pieces
• 1/4 cup virgin olive oil
• 2 tablespoons ghee
• 1 teaspoon sea salt
• 1 chopped dried chili pepper
• 1 tablespoon grated fresh ginger
• 1 lb chopped Spanish onion
• 2 cloves chopped garlic
• 1 cup boiling water
• 1 cinnamon stick
• 1 lb dried apricots
• 1 teaspoon orange blossom water

Steps:

1. In a saucepan add the olive oil, ghee, salt, and chicken. Brown the chicken on all sides on high heat.
2. Remove the chicken to a bowl.
3. To the saucpan, add the chili, ginger, onion, and garlic. Cook on medium heat until the onion begins to soften.
4. Return the chicken to the saucepan, add the water and bring to the boil, then lower the heat to medium, simmer for 30 minutes, stirring occasionally.
5. Add the cinnamon stick, apricots, and orange blossom water. Cook for a further 15 to 20 minutes.