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} | 087646dbbd0aefe9ce128e80bfa1920457c45953bf95be65708d17acf68c6498 | Vegetarian paella recipe
Vegetable paella An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_paella_29921_16x9.jpg This vegetarian paella uses mainly store cupboard ingredients, including roasted red peppers, chargrilled artichokes and black olives, all from a jar. Each serving provides 293 kcal, 6g protein, 38g carbohydrates (of which 6g sugars), 9.5g fat (of which 1.5g saturates), 6g fibre and 1.5g salt. 2 tbsp virgin olive oil1 onion, finely chopped2 leeks, trimmed and cut into roughly 1cm/½in slices2 garlic cloves, thinly sliced150g/5½oz paella rice1 tsp hot smoked paprikaa good pinch saffron strands (around ½ heaped tsp loosely packed)2 bay leaves75ml/2½oz sherry or white wine600ml/20fl oz hot vegetable stock (made with 1 stock cube)160g/5¾oz chargrilled artichoke antipasti, drained175g/6oz roasted red peppers, from a jar, drained and sliced50g/1¾oz pitted black olives, preferably Kalamata 2 tbsp virgin olive oil 1 onion, finely chopped 2 leeks, trimmed and cut into roughly 1cm/½in slices 2 garlic cloves, thinly sliced 150g/5½oz paella rice 1 tsp hot smoked paprika a good pinch saffron strands (around ½ heaped tsp loosely packed) 2 bay leaves 75ml/2½oz sherry or white wine 600ml/20fl oz hot vegetable stock (made with 1 stock cube) 160g/5¾oz chargrilled artichoke antipasti, drained 175g/6oz roasted red peppers, from a jar, drained and sliced 50g/1¾oz pitted black olives, preferably Kalamata freshly chopped parsley lemon wedges freshly chopped parsley lemon wedges Method Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly.Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer.Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more.Garnish with fresh parsley and serve with lemon wedges. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Garnish with fresh parsley and serve with lemon wedges. Garnish with fresh parsley and serve with lemon wedges. | {
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"title": "Vegetarian paella recipe",
"content": "Vegetable paella An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_paella_29921_16x9.jpg This vegetarian paella uses mainly store cupboard ingredients, including roasted red peppers, chargrilled artichokes and black olives, all from a jar. Each serving provides 293 kcal, 6g protein, 38g carbohydrates (of which 6g sugars), 9.5g fat (of which 1.5g saturates), 6g fibre and 1.5g salt. 2 tbsp virgin olive oil1 onion, finely chopped2 leeks, trimmed and cut into roughly 1cm/½in slices2 garlic cloves, thinly sliced150g/5½oz paella rice1 tsp hot smoked paprikaa good pinch saffron strands (around ½ heaped tsp loosely packed)2 bay leaves75ml/2½oz sherry or white wine600ml/20fl oz hot vegetable stock (made with 1 stock cube)160g/5¾oz chargrilled artichoke antipasti, drained175g/6oz roasted red peppers, from a jar, drained and sliced50g/1¾oz pitted black olives, preferably Kalamata 2 tbsp virgin olive oil 1 onion, finely chopped 2 leeks, trimmed and cut into roughly 1cm/½in slices 2 garlic cloves, thinly sliced 150g/5½oz paella rice 1 tsp hot smoked paprika a good pinch saffron strands (around ½ heaped tsp loosely packed) 2 bay leaves 75ml/2½oz sherry or white wine 600ml/20fl oz hot vegetable stock (made with 1 stock cube) 160g/5¾oz chargrilled artichoke antipasti, drained 175g/6oz roasted red peppers, from a jar, drained and sliced 50g/1¾oz pitted black olives, preferably Kalamata freshly chopped parsley lemon wedges freshly chopped parsley lemon wedges Method Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly.Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer.Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more.Garnish with fresh parsley and serve with lemon wedges. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Garnish with fresh parsley and serve with lemon wedges. Garnish with fresh parsley and serve with lemon wedges."
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} | a2ac8add64a4d08db4990114875f4a53e2e35dea0b0e805a0dbf89b2f4b83b7c | Beef chow mein recipe
An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_82449_16x9.jpg Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook. Each serving provides 545 kcal, 37g protein, 60g carbohydrates (of which 16g sugars), 15.5g fat (of which 3g saturates), 8.5g fibre and 2.5g salt. 450g/1lb rump steak, cut into thin strips 450g/1lb rump steak, cut into thin strips 1 tbsp cornflour2 tbsp dark soy sauce2 tbsp oyster sauce4 tbsp beef stock2 tbsp brown sugar1 tsp sesame oil½ tsp freshly ground black pepper, or to taste 1 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp oyster sauce 4 tbsp beef stock 2 tbsp brown sugar 1 tsp sesame oil ½ tsp freshly ground black pepper, or to taste 1 tbsp vegetable oil4 garlic cloves, crushed5cm/2in piece fresh ginger, peeled and cut into thin strips2 carrots, peeled and julienned200g/7oz mangetout450g/1lb cooked egg noodles200g/7oz beansprouts2 tbsp sesame oil8 spring onions, peeled and chopped 1 tbsp vegetable oil 4 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and cut into thin strips 2 carrots, peeled and julienned 200g/7oz mangetout 450g/1lb cooked egg noodles 200g/7oz beansprouts 2 tbsp sesame oil 8 spring onions, peeled and chopped Method For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. | {
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"title": "Beef chow mein recipe",
"content": "An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_82449_16x9.jpg Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook. Each serving provides 545 kcal, 37g protein, 60g carbohydrates (of which 16g sugars), 15.5g fat (of which 3g saturates), 8.5g fibre and 2.5g salt. 450g/1lb rump steak, cut into thin strips 450g/1lb rump steak, cut into thin strips 1 tbsp cornflour2 tbsp dark soy sauce2 tbsp oyster sauce4 tbsp beef stock2 tbsp brown sugar1 tsp sesame oil½ tsp freshly ground black pepper, or to taste 1 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp oyster sauce 4 tbsp beef stock 2 tbsp brown sugar 1 tsp sesame oil ½ tsp freshly ground black pepper, or to taste 1 tbsp vegetable oil4 garlic cloves, crushed5cm/2in piece fresh ginger, peeled and cut into thin strips2 carrots, peeled and julienned200g/7oz mangetout450g/1lb cooked egg noodles200g/7oz beansprouts2 tbsp sesame oil8 spring onions, peeled and chopped 1 tbsp vegetable oil 4 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and cut into thin strips 2 carrots, peeled and julienned 200g/7oz mangetout 450g/1lb cooked egg noodles 200g/7oz beansprouts 2 tbsp sesame oil 8 spring onions, peeled and chopped Method For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top."
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} | f1121c3cf87e7b1a115e789545a80e4203105dc344367ba0b3fbc51c77b88d7a | Vegan mushroom stroganoff recipe
An average of 4.5 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_mushroom_80921_16x9.jpg This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper. Each serving provides 503 kcal, 14g protein, 66g carbohydrates (of which 6g sugars), 19g fat (of which 6g saturates), 5g fibre and 1.7g salt. 160g/5¾oz dried pappardelle or fettuccine pasta1 tsp olive oil3 shallots, peeled and finely diced3 garlic cloves, finely chopped180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped2 tbsp vegan ‘butter’2 tsp smoked paprika½ tsp Dijon mustard 1 tsp tamari125ml/4fl oz vegetable stock125ml/4fl oz plant-based crème fraîche or single cream alternative½ lemon, juice only salt and freshly ground black pepper2 fresh thyme sprigs, to garnish 160g/5¾oz dried pappardelle or fettuccine pasta 1 tsp olive oil 3 shallots, peeled and finely diced 3 garlic cloves, finely chopped 180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped 2 tbsp vegan ‘butter’ 2 tsp smoked paprika ½ tsp Dijon mustard 1 tsp tamari 125ml/4fl oz vegetable stock 125ml/4fl oz plant-based crème fraîche or single cream alternative ½ lemon, juice only salt and freshly ground black pepper 2 fresh thyme sprigs, to garnish Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. | {
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"url": "http://www.bbc.co.uk/food/recipes/vegan_mushroom_80921",
"type": "HowTo",
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"title": "Vegan mushroom stroganoff recipe",
"content": "An average of 4.5 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_mushroom_80921_16x9.jpg This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper. Each serving provides 503 kcal, 14g protein, 66g carbohydrates (of which 6g sugars), 19g fat (of which 6g saturates), 5g fibre and 1.7g salt. 160g/5¾oz dried pappardelle or fettuccine pasta1 tsp olive oil3 shallots, peeled and finely diced3 garlic cloves, finely chopped180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped2 tbsp vegan ‘butter’2 tsp smoked paprika½ tsp Dijon mustard 1 tsp tamari125ml/4fl oz vegetable stock125ml/4fl oz plant-based crème fraîche or single cream alternative½ lemon, juice only salt and freshly ground black pepper2 fresh thyme sprigs, to garnish 160g/5¾oz dried pappardelle or fettuccine pasta 1 tsp olive oil 3 shallots, peeled and finely diced 3 garlic cloves, finely chopped 180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped 2 tbsp vegan ‘butter’ 2 tsp smoked paprika ½ tsp Dijon mustard 1 tsp tamari 125ml/4fl oz vegetable stock 125ml/4fl oz plant-based crème fraîche or single cream alternative ½ lemon, juice only salt and freshly ground black pepper 2 fresh thyme sprigs, to garnish Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme."
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} | e2ca1b6316ab9db70032d16e2649348deea8ee019669753c65e2ff225ab99498 | Aubergine curry recipe
An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_curry_79356_16x9.jpg This rich aubergine curry is full of spicy flavour and easy to make for a vegan main course the whole family will enjoy. Serve with freshly cooked rice, flatbreads or naan bread. Each serving provides 390 kcal, 6g protein, 33g carbohydrates (of which 12g sugars), 24g fat (of which 15g saturates), 9g fibre and 0.5g salt. 2 aubergines2 tbsp vegetable oil1 red onion, chopped1 tsp cumin seeds1–2 green chillies, finely chopped or sliced5 tsp panch phoran spice mix2 tsp finely grated garlic1 tbsp finely grated fresh root ginger2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped400ml tin coconut milk1 tsp garam masalalarge handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 2 aubergines 2 tbsp vegetable oil 1 red onion, chopped 1 tsp cumin seeds 1–2 green chillies, finely chopped or sliced 5 tsp panch phoran spice mix 2 tsp finely grated garlic 1 tbsp finely grated fresh root ginger 2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped 400ml tin coconut milk 1 tsp garam masala large handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated.Add the tomatoes and stir fry for 2–3 minutes.Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Add the tomatoes and stir fry for 2–3 minutes. Add the tomatoes and stir fry for 2–3 minutes. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Recipe tips Panch phoran is an Indian (Bengali) whole seed spice mix which is available in most supermarkets and online. If you cannot find it, make your own by mixing together 1 teaspoon each of fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds. | {
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"title": "Aubergine curry recipe",
"content": "An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_curry_79356_16x9.jpg This rich aubergine curry is full of spicy flavour and easy to make for a vegan main course the whole family will enjoy. Serve with freshly cooked rice, flatbreads or naan bread. Each serving provides 390 kcal, 6g protein, 33g carbohydrates (of which 12g sugars), 24g fat (of which 15g saturates), 9g fibre and 0.5g salt. 2 aubergines2 tbsp vegetable oil1 red onion, chopped1 tsp cumin seeds1–2 green chillies, finely chopped or sliced5 tsp panch phoran spice mix2 tsp finely grated garlic1 tbsp finely grated fresh root ginger2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped400ml tin coconut milk1 tsp garam masalalarge handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 2 aubergines 2 tbsp vegetable oil 1 red onion, chopped 1 tsp cumin seeds 1–2 green chillies, finely chopped or sliced 5 tsp panch phoran spice mix 2 tsp finely grated garlic 1 tbsp finely grated fresh root ginger 2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped 400ml tin coconut milk 1 tsp garam masala large handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated.Add the tomatoes and stir fry for 2–3 minutes.Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Add the tomatoes and stir fry for 2–3 minutes. Add the tomatoes and stir fry for 2–3 minutes. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Recipe tips Panch phoran is an Indian (Bengali) whole seed spice mix which is available in most supermarkets and online. If you cannot find it, make your own by mixing together 1 teaspoon each of fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds."
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} | af57c23b2eaf26d6875d706dee5eba1401afa30d353cbf8b6ca91baae12350e4 | Campfire stew recipe
An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/campfire_stew_74726_16x9.jpg A nourishing and warming low-calorie ham and bean smoky campfire stew with a little kick. Serve with your choice of steamed vegetables. This is seriously heartwarming stuff. Each serving provides 283 kcal, 36g protein, 19g carbohydrate (of which11g sugars), 7.5g fat (of which 3g saturates), 8.5g fibre and 3.1g salt. low-calorie cooking spray2 onions, roughly chopped2 red peppers, deseeded and roughly chopped4 garlic cloves, finely chopped4 celery sticks, thickly sliced2 carrots, peeled and thickly sliced300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes500ml/18fl oz chicken stock400g tin chopped tomatoes4 tbsp tomato purée400g tin cannellini beans, drained and rinsed400g tin kidney beans in chilli sauce1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika1 tbsp Worcestershire sauce1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)salt and freshly ground back pepper low-calorie cooking spray 2 onions, roughly chopped 2 red peppers, deseeded and roughly chopped 4 garlic cloves, finely chopped 4 celery sticks, thickly sliced 2 carrots, peeled and thickly sliced 300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes 500ml/18fl oz chicken stock 400g tin chopped tomatoes 4 tbsp tomato purée 400g tin cannellini beans, drained and rinsed 400g tin kidney beans in chilli sauce 1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika 1 tbsp Worcestershire sauce 1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed) salt and freshly ground back pepper Method Preheat oven to 200C/180C Fan/Gas 6.Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.Season and serve with steamed vegetables. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Season and serve with steamed vegetables. Season and serve with steamed vegetables. Recipe tips As with any stew, this is even better the next day. | {
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"content": "An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/campfire_stew_74726_16x9.jpg A nourishing and warming low-calorie ham and bean smoky campfire stew with a little kick. Serve with your choice of steamed vegetables. This is seriously heartwarming stuff. Each serving provides 283 kcal, 36g protein, 19g carbohydrate (of which11g sugars), 7.5g fat (of which 3g saturates), 8.5g fibre and 3.1g salt. low-calorie cooking spray2 onions, roughly chopped2 red peppers, deseeded and roughly chopped4 garlic cloves, finely chopped4 celery sticks, thickly sliced2 carrots, peeled and thickly sliced300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes500ml/18fl oz chicken stock400g tin chopped tomatoes4 tbsp tomato purée400g tin cannellini beans, drained and rinsed400g tin kidney beans in chilli sauce1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika1 tbsp Worcestershire sauce1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)salt and freshly ground back pepper low-calorie cooking spray 2 onions, roughly chopped 2 red peppers, deseeded and roughly chopped 4 garlic cloves, finely chopped 4 celery sticks, thickly sliced 2 carrots, peeled and thickly sliced 300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes 500ml/18fl oz chicken stock 400g tin chopped tomatoes 4 tbsp tomato purée 400g tin cannellini beans, drained and rinsed 400g tin kidney beans in chilli sauce 1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika 1 tbsp Worcestershire sauce 1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed) salt and freshly ground back pepper Method Preheat oven to 200C/180C Fan/Gas 6.Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.Season and serve with steamed vegetables. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Season and serve with steamed vegetables. Season and serve with steamed vegetables. Recipe tips As with any stew, this is even better the next day."
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} | c8586dbcacdee9b1eda0ab174645b1476c017e610690254ff4f1852018b3fa70 | Healthy pizza recipe
An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pizza_55143_16x9.jpg No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.This is a great recipe if you want to feed the kids in a hurry! Each serving provides 353 kcal, 15g protein, 54g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 5g fibre and 1.4g salt. 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dustingpinch fine sea salt125g/4½oz full-fat plain yoghurt 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dusting pinch fine sea salt 125g/4½oz full-fat plain yoghurt 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices1 red onion, cut into thin wedges1 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried chilli flakes50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly tornfreshly ground black pepperfresh basil leaves, to serve (optional) 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices 1 red onion, cut into thin wedges 1 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried chilli flakes 50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn freshly ground black pepper fresh basil leaves, to serve (optional) 6 tbsp passata sauce (approximately 100g/3½oz)1 tsp dried oregano 6 tbsp passata sauce (approximately 100g/3½oz) 1 tsp dried oregano Method Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Recipe tips You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge. Make two pizzas instead of one large pizza if you like. Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed. | {
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"title": "Healthy pizza recipe",
"content": "An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pizza_55143_16x9.jpg No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.This is a great recipe if you want to feed the kids in a hurry! Each serving provides 353 kcal, 15g protein, 54g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 5g fibre and 1.4g salt. 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dustingpinch fine sea salt125g/4½oz full-fat plain yoghurt 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dusting pinch fine sea salt 125g/4½oz full-fat plain yoghurt 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices1 red onion, cut into thin wedges1 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried chilli flakes50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly tornfreshly ground black pepperfresh basil leaves, to serve (optional) 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices 1 red onion, cut into thin wedges 1 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried chilli flakes 50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn freshly ground black pepper fresh basil leaves, to serve (optional) 6 tbsp passata sauce (approximately 100g/3½oz)1 tsp dried oregano 6 tbsp passata sauce (approximately 100g/3½oz) 1 tsp dried oregano Method Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Recipe tips You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge. Make two pizzas instead of one large pizza if you like. Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed."
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} | 461f7dc68ff80f5c481116bc0079c5bf2e4979f2dcf0614787a884787464b88f | Crustless quiche Lorraine recipe
An average of 3.8 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crustless_quiche_92164_16x9.jpg This simplified version of the classic French tart requires no pastry skills, reducing the prep and cooking times. It is delicious served warm from the oven or cold as leftovers the following day, making it a great option for a work lunch or picnic. Each serving provides 270 kcal, 29g protein, 4g carbohydrate (of which 3g sugars), 15g fat (of which 4.5g saturates), 1g fibre and 2.4g salt. low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped1 onion, finely chopped6 large free-range eggs100g/3½oz half-fat Cheddar, grated2 tbsp chopped fresh tarragon2 tbsp finely chopped fresh chives100g/3½oz cherry tomatoes, halved or quarteredsalt and freshly ground black peppercrisp green salad, to serve low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped 1 onion, finely chopped 6 large free-range eggs 100g/3½oz half-fat Cheddar, grated 2 tbsp chopped fresh tarragon 2 tbsp finely chopped fresh chives 100g/3½oz cherry tomatoes, halved or quartered salt and freshly ground black pepper crisp green salad, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. | {
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"title": "Crustless quiche Lorraine recipe",
"content": "An average of 3.8 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crustless_quiche_92164_16x9.jpg This simplified version of the classic French tart requires no pastry skills, reducing the prep and cooking times. It is delicious served warm from the oven or cold as leftovers the following day, making it a great option for a work lunch or picnic. Each serving provides 270 kcal, 29g protein, 4g carbohydrate (of which 3g sugars), 15g fat (of which 4.5g saturates), 1g fibre and 2.4g salt. low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped1 onion, finely chopped6 large free-range eggs100g/3½oz half-fat Cheddar, grated2 tbsp chopped fresh tarragon2 tbsp finely chopped fresh chives100g/3½oz cherry tomatoes, halved or quarteredsalt and freshly ground black peppercrisp green salad, to serve low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped 1 onion, finely chopped 6 large free-range eggs 100g/3½oz half-fat Cheddar, grated 2 tbsp chopped fresh tarragon 2 tbsp finely chopped fresh chives 100g/3½oz cherry tomatoes, halved or quartered salt and freshly ground black pepper crisp green salad, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice."
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} | 1870d688b9917daa47b8a7f737984da60aec9c0d41f74e9f5503b2311ebf9155 | Healthy slow cooker chicken recipe
An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_slow_cooker_84808_16x9.jpg Slow cooking the chicken on the bone adds depth of flavour to complement the tarragon, mustard and garlic in this marvellous one-pot healthy chicken dish. Each serving provides 452 kcal, 43g protein, 45g carbohydrates (of which 13.5g sugars), 7.5g fat (of which 2g saturates), 14g fibre and 1.3g salt. 2 tsp olive oil8 skinless, bone in chicken thighs 400g tin cannellini beans, drained1 large onion, chopped1 parsnip, peeled and cut into 1.5cm/5/8in pieces2 celery sticks, roughly chopped2 large carrots, peeled and cut into 1.5cm/5/8in pieces1 leek, thickly sliced400g/14oz potatoes, peeled and cut into 1.5cm/5/8in pieces1 tsp grated fresh root ginger2 tsp Dijon mustard3 tsp finely grated garlic4 tbsp tomato purée350ml/12fl oz hot chicken stock2 tbsp finely chopped fresh tarragon, plus extra to garnish1 tbsp finely grated zest from an unwaxed lemonsalt and freshly ground black pepper 2 tsp olive oil 8 skinless, bone in chicken thighs 400g tin cannellini beans, drained 1 large onion, chopped 1 parsnip, peeled and cut into 1.5cm/5/8in pieces 2 celery sticks, roughly chopped 2 large carrots, peeled and cut into 1.5cm/5/8in pieces 1 leek, thickly sliced 400g/14oz potatoes, peeled and cut into 1.5cm/5/8in pieces 1 tsp grated fresh root ginger 2 tsp Dijon mustard 3 tsp finely grated garlic 4 tbsp tomato purée 350ml/12fl oz hot chicken stock 2 tbsp finely chopped fresh tarragon, plus extra to garnish 1 tbsp finely grated zest from an unwaxed lemon salt and freshly ground black pepper Method Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker.Roughly mash half of the beans with a potato masher, add to the chicken and stir well.Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper.Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon. Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker. Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker. Roughly mash half of the beans with a potato masher, add to the chicken and stir well. Roughly mash half of the beans with a potato masher, add to the chicken and stir well. Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper. Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper. Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon. Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon. | {
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"title": "Healthy slow cooker chicken recipe",
"content": "An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_slow_cooker_84808_16x9.jpg Slow cooking the chicken on the bone adds depth of flavour to complement the tarragon, mustard and garlic in this marvellous one-pot healthy chicken dish. Each serving provides 452 kcal, 43g protein, 45g carbohydrates (of which 13.5g sugars), 7.5g fat (of which 2g saturates), 14g fibre and 1.3g salt. 2 tsp olive oil8 skinless, bone in chicken thighs 400g tin cannellini beans, drained1 large onion, chopped1 parsnip, peeled and cut into 1.5cm/5/8in pieces2 celery sticks, roughly chopped2 large carrots, peeled and cut into 1.5cm/5/8in pieces1 leek, thickly sliced400g/14oz potatoes, peeled and cut into 1.5cm/5/8in pieces1 tsp grated fresh root ginger2 tsp Dijon mustard3 tsp finely grated garlic4 tbsp tomato purée350ml/12fl oz hot chicken stock2 tbsp finely chopped fresh tarragon, plus extra to garnish1 tbsp finely grated zest from an unwaxed lemonsalt and freshly ground black pepper 2 tsp olive oil 8 skinless, bone in chicken thighs 400g tin cannellini beans, drained 1 large onion, chopped 1 parsnip, peeled and cut into 1.5cm/5/8in pieces 2 celery sticks, roughly chopped 2 large carrots, peeled and cut into 1.5cm/5/8in pieces 1 leek, thickly sliced 400g/14oz potatoes, peeled and cut into 1.5cm/5/8in pieces 1 tsp grated fresh root ginger 2 tsp Dijon mustard 3 tsp finely grated garlic 4 tbsp tomato purée 350ml/12fl oz hot chicken stock 2 tbsp finely chopped fresh tarragon, plus extra to garnish 1 tbsp finely grated zest from an unwaxed lemon salt and freshly ground black pepper Method Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker.Roughly mash half of the beans with a potato masher, add to the chicken and stir well.Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper.Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon. Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker. Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker. Roughly mash half of the beans with a potato masher, add to the chicken and stir well. Roughly mash half of the beans with a potato masher, add to the chicken and stir well. Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper. Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper. Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon. Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon."
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} | a65c6da42e3d5e38d7963032464b6f9e8a7c43eb48b9ef9fe1d9f61b75a9970f | Broccoli and anchovy pasta recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_anchovy_27818_16x9.jpg Anchovies mixed with broccoli makes a super quick, tasty pasta dish. If you have time, try your hand at homemade pasta too! Each serving provides 324 kcal, 26g protein, 69g carbohydrates (of which 3g sugars), 25g fat (of which 5g saturates), 12.5g fibre and 1.3g salt. 300g/10½oz wholemeal plain flour, plus extra for dusting3 free-range eggs1 tbsp olive oil½ tsp sea salt 300g/10½oz wholemeal plain flour, plus extra for dusting 3 free-range eggs 1 tbsp olive oil ½ tsp sea salt 180g/6oz broccoli, cut into florets and the stem into thick slices3 tbsp extra virgin olive oil4 anchovies, roughly chopped20g/¾oz freshly grated Parmesanfreshly ground black pepper 180g/6oz broccoli, cut into florets and the stem into thick slices 3 tbsp extra virgin olive oil 4 anchovies, roughly chopped 20g/¾oz freshly grated Parmesan freshly ground black pepper Method For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine.Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce.To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above.For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water.Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy.Pile the pasta into serving bowls, then top with the Parmesan. For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine. Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce. Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce. To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above. For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender. For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water. Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy. Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy. Pile the pasta into serving bowls, then top with the Parmesan. Pile the pasta into serving bowls, then top with the Parmesan. | {
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"title": "Broccoli and anchovy pasta recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_anchovy_27818_16x9.jpg Anchovies mixed with broccoli makes a super quick, tasty pasta dish. If you have time, try your hand at homemade pasta too! Each serving provides 324 kcal, 26g protein, 69g carbohydrates (of which 3g sugars), 25g fat (of which 5g saturates), 12.5g fibre and 1.3g salt. 300g/10½oz wholemeal plain flour, plus extra for dusting3 free-range eggs1 tbsp olive oil½ tsp sea salt 300g/10½oz wholemeal plain flour, plus extra for dusting 3 free-range eggs 1 tbsp olive oil ½ tsp sea salt 180g/6oz broccoli, cut into florets and the stem into thick slices3 tbsp extra virgin olive oil4 anchovies, roughly chopped20g/¾oz freshly grated Parmesanfreshly ground black pepper 180g/6oz broccoli, cut into florets and the stem into thick slices 3 tbsp extra virgin olive oil 4 anchovies, roughly chopped 20g/¾oz freshly grated Parmesan freshly ground black pepper Method For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine.Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce.To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above.For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water.Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy.Pile the pasta into serving bowls, then top with the Parmesan. For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine. When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine. Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce. Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce. To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above. Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above. For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender. For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water. Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy. Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy. Pile the pasta into serving bowls, then top with the Parmesan. Pile the pasta into serving bowls, then top with the Parmesan."
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} | d6ee623c2e487dc1dba93bda83797f30679a9fdb98488a54bf62c391ee2cd97f | Healthy tuna pasta bake recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tuna_pasta_bake_20071_16x9.jpg With its rich sauce and cheese topping, you’d never guess this was a healthy tuna pasta bake, but it’s packed full of veggies and is perfect for a hearty midweek family meal. Each serving provides 363 kcal, 28.5g protein, 38.5g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 4.5g saturates), 9g fibre and 1.7g salt. 1 vegetable stock cube250g/9oz whole wheat pasta shapes, such as fusilli or penne350g/12oz broccoli florets50g/1¾oz baby spinach leaves50g/1¾oz spring greens, shredded1 tsp olive oil1 large onion, roughly chopped4 garlic cloves, crushed or finely chopped1 tsp dried chilli flakes (optional)500g carton passata with garlic and herbs6 tbsp extra 'light' cream cheese120g/4¼oz reduced-fat cheddar, grated400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained1 tbsp sliced green jalapeño peppers in brine, drained and roughly choppedsmall handful fresh dill, roughly chopped, plus extra to garnish50g/1¾oz reduced-fat mozzarella, dicedsalt and freshly ground black pepper 1 vegetable stock cube 250g/9oz whole wheat pasta shapes, such as fusilli or penne 350g/12oz broccoli florets 50g/1¾oz baby spinach leaves 50g/1¾oz spring greens, shredded 1 tsp olive oil 1 large onion, roughly chopped 4 garlic cloves, crushed or finely chopped 1 tsp dried chilli flakes (optional) 500g carton passata with garlic and herbs 6 tbsp extra 'light' cream cheese 120g/4¼oz reduced-fat cheddar, grated 400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained 1 tbsp sliced green jalapeño peppers in brine, drained and roughly chopped small handful fresh dill, roughly chopped, plus extra to garnish 50g/1¾oz reduced-fat mozzarella, diced salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. | {
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"title": "Healthy tuna pasta bake recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tuna_pasta_bake_20071_16x9.jpg With its rich sauce and cheese topping, you’d never guess this was a healthy tuna pasta bake, but it’s packed full of veggies and is perfect for a hearty midweek family meal. Each serving provides 363 kcal, 28.5g protein, 38.5g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 4.5g saturates), 9g fibre and 1.7g salt. 1 vegetable stock cube250g/9oz whole wheat pasta shapes, such as fusilli or penne350g/12oz broccoli florets50g/1¾oz baby spinach leaves50g/1¾oz spring greens, shredded1 tsp olive oil1 large onion, roughly chopped4 garlic cloves, crushed or finely chopped1 tsp dried chilli flakes (optional)500g carton passata with garlic and herbs6 tbsp extra 'light' cream cheese120g/4¼oz reduced-fat cheddar, grated400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained1 tbsp sliced green jalapeño peppers in brine, drained and roughly choppedsmall handful fresh dill, roughly chopped, plus extra to garnish50g/1¾oz reduced-fat mozzarella, dicedsalt and freshly ground black pepper 1 vegetable stock cube 250g/9oz whole wheat pasta shapes, such as fusilli or penne 350g/12oz broccoli florets 50g/1¾oz baby spinach leaves 50g/1¾oz spring greens, shredded 1 tsp olive oil 1 large onion, roughly chopped 4 garlic cloves, crushed or finely chopped 1 tsp dried chilli flakes (optional) 500g carton passata with garlic and herbs 6 tbsp extra 'light' cream cheese 120g/4¼oz reduced-fat cheddar, grated 400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained 1 tbsp sliced green jalapeño peppers in brine, drained and roughly chopped small handful fresh dill, roughly chopped, plus extra to garnish 50g/1¾oz reduced-fat mozzarella, diced salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill."
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} | 3a1b7214c63127e8714b3c110c1e28ba300d5ac587ea555a1272dc3c23957e5b | Sticky chocolate cake recipe
An average of 5.0 out of 5 stars from 2 ratings This is great for kids to make and suitable for egg and dairy allergies. Do make sure your dairy alternatives are suitable for baking. vegetable oil for greasing 4 tbsp rice or soya milk 1 tsp bicarbonate of soda 100g self-raising flour 1 tbsp cocoa powder 4 tbsp caster sugar 25g soya-based non-dairy spread 2 tbsp runny honey 6 –10 mandarin segments, fresh or tinned (well drained) vegetable oil for greasing 4 tbsp rice or soya milk 1 tsp bicarbonate of soda 100g self-raising flour 1 tbsp cocoa powder 4 tbsp caster sugar 25g soya-based non-dairy spread 2 tbsp runny honey 6 –10 mandarin segments, fresh or tinned (well drained) Method Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5.Pour the rice or soya milk into a cup and stir in the bicarbonate of soda.In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl.In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5. Pour the rice or soya milk into a cup and stir in the bicarbonate of soda. Pour the rice or soya milk into a cup and stir in the bicarbonate of soda. In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl. In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl. In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins. | {
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"title": "Sticky chocolate cake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is great for kids to make and suitable for egg and dairy allergies. Do make sure your dairy alternatives are suitable for baking. vegetable oil for greasing 4 tbsp rice or soya milk 1 tsp bicarbonate of soda 100g self-raising flour 1 tbsp cocoa powder 4 tbsp caster sugar 25g soya-based non-dairy spread 2 tbsp runny honey 6 –10 mandarin segments, fresh or tinned (well drained) vegetable oil for greasing 4 tbsp rice or soya milk 1 tsp bicarbonate of soda 100g self-raising flour 1 tbsp cocoa powder 4 tbsp caster sugar 25g soya-based non-dairy spread 2 tbsp runny honey 6 –10 mandarin segments, fresh or tinned (well drained) Method Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5.Pour the rice or soya milk into a cup and stir in the bicarbonate of soda.In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl.In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare a 500g loaf tin by brushing the inside with some vegetable oil. Ask a grown-up to preheat the oven to 190C/375F/Gas 5. Pour the rice or soya milk into a cup and stir in the bicarbonate of soda. Pour the rice or soya milk into a cup and stir in the bicarbonate of soda. In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl. In a bowl, stir the flour and the cocoa together- this is the ‘dry’ bowl. In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using a wooden spoon until smooth. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Arrange half of the mandarins on the bottom of the loaf tin. Pour the cake batter in on top of the fruit and arrange the rest on the top. Put the loaf tin onto a baking tray. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins. Ask a grown-up to put it in the oven for 25-30 minutes until the cake springs back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins."
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} | 056f86678c486ef609ebeba6356b511a509c82153d854894472416499e581be4 | Prawn, garlic and parsley pasta recipe
An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil3 prawn heads and shells, crushed (see below)½ onion, finely chopped1 garlic clove, finely chopped 150ml/5fl oz water½ fish stock cube1 tsp tomato purée½ lemon, juice only50ml/2fl oz beer25g/1oz buttersalt and freshly ground black pepper 1 tbsp olive oil 3 prawn heads and shells, crushed (see below) ½ onion, finely chopped 1 garlic clove, finely chopped 150ml/5fl oz water ½ fish stock cube 1 tsp tomato purée ½ lemon, juice only 50ml/2fl oz beer 25g/1oz butter salt and freshly ground black pepper 1 tbsp olive oil½ red pepper, chopped3 spring onions, sliced100ml/3½fl oz double cream3 king prawns, shells and heads removed and reserved, but tails left on, de-veined2 tbsp chopped fresh parsley 1 tbsp olive oil ½ red pepper, chopped 3 spring onions, sliced 100ml/3½fl oz double cream 3 king prawns, shells and heads removed and reserved, but tails left on, de-veined 2 tbsp chopped fresh parsley 150g/5½oz cooked spaghetti½ tbsp chopped fresh tarragonpinch paprikacrusty bread 150g/5½oz cooked spaghetti ½ tbsp chopped fresh tarragon pinch paprika crusty bread Method For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes.Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley.To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. | {
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"title": "Prawn, garlic and parsley pasta recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil3 prawn heads and shells, crushed (see below)½ onion, finely chopped1 garlic clove, finely chopped 150ml/5fl oz water½ fish stock cube1 tsp tomato purée½ lemon, juice only50ml/2fl oz beer25g/1oz buttersalt and freshly ground black pepper 1 tbsp olive oil 3 prawn heads and shells, crushed (see below) ½ onion, finely chopped 1 garlic clove, finely chopped 150ml/5fl oz water ½ fish stock cube 1 tsp tomato purée ½ lemon, juice only 50ml/2fl oz beer 25g/1oz butter salt and freshly ground black pepper 1 tbsp olive oil½ red pepper, chopped3 spring onions, sliced100ml/3½fl oz double cream3 king prawns, shells and heads removed and reserved, but tails left on, de-veined2 tbsp chopped fresh parsley 1 tbsp olive oil ½ red pepper, chopped 3 spring onions, sliced 100ml/3½fl oz double cream 3 king prawns, shells and heads removed and reserved, but tails left on, de-veined 2 tbsp chopped fresh parsley 150g/5½oz cooked spaghetti½ tbsp chopped fresh tarragonpinch paprikacrusty bread 150g/5½oz cooked spaghetti ½ tbsp chopped fresh tarragon pinch paprika crusty bread Method For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes.Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley.To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread."
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} | f67c02e914aba67f529d9edb83395dd65d84a110c6bfd3011b8e3bca1b834a68 | Satay tiger prawns with prawn pad Thai recipe
Soak four wooden skewers in water for 10 minutes and then pat dry.For the marinated tiger prawns, place the prawns into a large bowl.Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate.Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée.Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant.Add the crushed peanuts and continue to fry for a further minute.Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened.Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside.When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce.Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes.Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute.Add the prawns and stir fry for a further minute.Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through.Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles.Just before serving, stir in the chopped coriander leaves. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside. Soak four wooden skewers in water for 10 minutes and then pat dry. Soak four wooden skewers in water for 10 minutes and then pat dry. For the marinated tiger prawns, place the prawns into a large bowl. For the marinated tiger prawns, place the prawns into a large bowl. Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate. Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate. Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée. Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée. Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant. Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant. Add the crushed peanuts and continue to fry for a further minute. Add the crushed peanuts and continue to fry for a further minute. Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened. Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened. Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside. Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside. When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce. When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce. Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes. Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes. Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute. Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute. Add the prawns and stir fry for a further minute. Add the prawns and stir fry for a further minute. Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through. Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through. Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles. Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles. Just before serving, stir in the chopped coriander leaves. Just before serving, stir in the chopped coriander leaves. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside. | {
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"title": "Satay tiger prawns with prawn pad Thai recipe",
"content": "Soak four wooden skewers in water for 10 minutes and then pat dry.For the marinated tiger prawns, place the prawns into a large bowl.Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate.Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée.Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant.Add the crushed peanuts and continue to fry for a further minute.Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened.Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside.When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce.Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes.Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute.Add the prawns and stir fry for a further minute.Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through.Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles.Just before serving, stir in the chopped coriander leaves. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside. Soak four wooden skewers in water for 10 minutes and then pat dry. Soak four wooden skewers in water for 10 minutes and then pat dry. For the marinated tiger prawns, place the prawns into a large bowl. For the marinated tiger prawns, place the prawns into a large bowl. Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate. Blend the remaining marinated tiger prawns ingredients to a purée in a food processor. Spoon the mixture over the prawns and stir well to coat. Chill in the fridge for up to one hour to marinate. Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée. Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée. Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant. Heat a frying pan over a medium to high heat, add the purée and cook for 1-2 minutes, or until fragrant. Add the crushed peanuts and continue to fry for a further minute. Add the crushed peanuts and continue to fry for a further minute. Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened. Add the coconut milk and bring the mixture to a simmer, stirring well to combine. Continue to simmer for 1-2 minutes, or until the mixture has thickened. Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside. Add the soy sauce, sugar, fish sauce and lime juice and stir well. Continue to cook until the sugar has dissolved and the mixture is well combined. Remove from the pan and set aside. When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce. When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce. Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes. Heat a griddle pan over a medium to high heat, add the prawn skewers and griddle for 1-2 minutes on each side, or until the prawns are cooked through and the marinade is golden-brown on all sides. Remove the skewers from the heat and set aside to rest for a few minutes. Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute. Meanwhile, for the prawn pad Thai, heat the oil in a wok over a high heat. When the oil is smoking, add the shallot, chilli and ginger and stir fry for one minute. Add the prawns and stir fry for a further minute. Add the prawns and stir fry for a further minute. Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through. Add the cooked pad Thai noodles and stir fry for 30-40 seconds, or until heated through. Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles. Drizzle over the fish sauce, soy sauce and lime juice and continue to cook for 1-2 minutes, stirring well to coat the noodles. Just before serving, stir in the chopped coriander leaves. Just before serving, stir in the chopped coriander leaves. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside. To serve, divide the prawn pad Thai equally among four serving plates. Sprinkle over the crushed peanuts. Place one prawn skewer on top of each serving. Serve the satay sauce in dipping bowls alongside."
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} | 09afdf2d8aad7e3f703db6d506b5d2cbabc39855dd2b07372b03132e744b5651 | Ham, chicken and crayfish pie recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_chicken_and_crayfish_02352_16x9.jpg A surprising but satisfying combination of ingredients here. Plus this pie looks dramatic: a few of the crayfish heads are used as garnish and to let steam escape. 1 ham hock4 chicken thighs, skin on1 onion, roughly chopped2 carrots, roughly chopped2 sticks celery, roughly choppedsmall bunch thymesmall bunch parsley stalks2 bay leaves10-12 raw crayfish (cooked can be substituted, but you will need to use fish stock)drizzle olive oil1 tbsp tomato puréesmall bunch tarragon50g/1¾oz unsalted butter2 tbsp plain floursmall bunch chives, finely chopped300g/10½oz shop-bought all-butter puff pastry1 free-range egg, beaten1-2 sprigs of thyme 1 ham hock 4 chicken thighs, skin on 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped small bunch thyme small bunch parsley stalks 2 bay leaves 10-12 raw crayfish (cooked can be substituted, but you will need to use fish stock) drizzle olive oil 1 tbsp tomato purée small bunch tarragon 50g/1¾oz unsalted butter 2 tbsp plain flour small bunch chives, finely chopped 300g/10½oz shop-bought all-butter puff pastry 1 free-range egg, beaten 1-2 sprigs of thyme Method Preheat the oven to 190C/375F/Gas 5.Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through.Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside.Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside.Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired.To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie.Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through. Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through. Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside. Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside. Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside. Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside. Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired. Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired. To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie. Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Recommended wines Thornbridge, Wild Swan Pale Ale; Red Willow, Headless Pale Ale; Magic Rock, High Wire Pale Ale | {
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"title": "Ham, chicken and crayfish pie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_chicken_and_crayfish_02352_16x9.jpg A surprising but satisfying combination of ingredients here. Plus this pie looks dramatic: a few of the crayfish heads are used as garnish and to let steam escape. 1 ham hock4 chicken thighs, skin on1 onion, roughly chopped2 carrots, roughly chopped2 sticks celery, roughly choppedsmall bunch thymesmall bunch parsley stalks2 bay leaves10-12 raw crayfish (cooked can be substituted, but you will need to use fish stock)drizzle olive oil1 tbsp tomato puréesmall bunch tarragon50g/1¾oz unsalted butter2 tbsp plain floursmall bunch chives, finely chopped300g/10½oz shop-bought all-butter puff pastry1 free-range egg, beaten1-2 sprigs of thyme 1 ham hock 4 chicken thighs, skin on 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped small bunch thyme small bunch parsley stalks 2 bay leaves 10-12 raw crayfish (cooked can be substituted, but you will need to use fish stock) drizzle olive oil 1 tbsp tomato purée small bunch tarragon 50g/1¾oz unsalted butter 2 tbsp plain flour small bunch chives, finely chopped 300g/10½oz shop-bought all-butter puff pastry 1 free-range egg, beaten 1-2 sprigs of thyme Method Preheat the oven to 190C/375F/Gas 5.Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through.Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside.Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside.Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired.To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie.Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through. Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. Bring to a boil and then simmer for around 1½ hours, or until the meat is cooked through. Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside. Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside. Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside. Peel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato purée and cook for one minute. Measure 1 litre/1¾ pints of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. Discard the shells and set the stock aside. Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired. Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. Taste to check for seasoning and add more tarragon at this point if desired. To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. To assemble, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie. Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish. Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie. Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Bake for 30 minutes, or until the pastry is puffed up and golden-brown. Recommended wines Thornbridge, Wild Swan Pale Ale; Red Willow, Headless Pale Ale; Magic Rock, High Wire Pale Ale"
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} | 34f25bea52601944eeffe7f45808d34c25fa3234a087dc21dfba6e5c1d5db3a9 | Fried cuttlefish with chilli butter recipe
An average of 4.5 out of 5 stars from 2 ratings Browning the butter before combining it with chilli and garlic adds a lovely nutty aroma and flavour to this crispy deep-fried cuttlefish. 4 small cuttlefish, cleaned1 free-range egg white 1 tsp salt, plus extra for seasoning 1 tsp ground turmeric oil, for deep-frying100g/3½oz cornflour 1 tbsp black pepper 1 tbsp ground turmeric 4 small cuttlefish, cleaned 1 free-range egg white 1 tsp salt, plus extra for seasoning 1 tsp ground turmeric oil, for deep-frying 100g/3½oz cornflour 1 tbsp black pepper 1 tbsp ground turmeric 100g/3½oz unsalted butter1–2 tbsp chilli paste or chilli flakes 4 garlic cloves, finely chopped 100g/3½oz unsalted butter 1–2 tbsp chilli paste or chilli flakes 4 garlic cloves, finely chopped 6 spring onions, chopped 1 lime, cut into wedges 6 spring onions, chopped 1 lime, cut into wedges Method To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges. To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges. | {
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"title": "Fried cuttlefish with chilli butter recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Browning the butter before combining it with chilli and garlic adds a lovely nutty aroma and flavour to this crispy deep-fried cuttlefish. 4 small cuttlefish, cleaned1 free-range egg white 1 tsp salt, plus extra for seasoning 1 tsp ground turmeric oil, for deep-frying100g/3½oz cornflour 1 tbsp black pepper 1 tbsp ground turmeric 4 small cuttlefish, cleaned 1 free-range egg white 1 tsp salt, plus extra for seasoning 1 tsp ground turmeric oil, for deep-frying 100g/3½oz cornflour 1 tbsp black pepper 1 tbsp ground turmeric 100g/3½oz unsalted butter1–2 tbsp chilli paste or chilli flakes 4 garlic cloves, finely chopped 100g/3½oz unsalted butter 1–2 tbsp chilli paste or chilli flakes 4 garlic cloves, finely chopped 6 spring onions, chopped 1 lime, cut into wedges 6 spring onions, chopped 1 lime, cut into wedges Method To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges. To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges. To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges."
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} | 36544dee1496c92b58f8e84158dd057ce742a6c943764b73e77e1071535ab3ac | Cuttlefish or squid stew recipe
An average of 4.0 out of 5 stars from 3 ratings This stew is great simply mopped up with bread, or served with new potatoes that you can crush with your fork to scoop up the sauce. 1 large cuttlefish (around 1kg/2lb 4oz), or 1kg/2lb 4oz squid2 tbsp olive oil1 large onion, finely chopped3 garlic cloves, finely chopped200ml/7fl oz white wine400g/14oz tomatoes, skinned and chopped (ideally fresh, but alternatively tinned tomatoes)large thyme sprig2 bay leaves1 tsp fennel seeds 1 large cuttlefish (around 1kg/2lb 4oz), or 1kg/2lb 4oz squid 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 200ml/7fl oz white wine 400g/14oz tomatoes, skinned and chopped (ideally fresh, but alternatively tinned tomatoes) large thyme sprig 2 bay leaves 1 tsp fennel seeds few basil leaves few basil leaves Method First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible.Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened.Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender.Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible. Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened. Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened. Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender. Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender. Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. Recipe tips If you can get cuttlefish from your fishmonger you can ask them to clean it, or buy it frozen and cleaned. If not, instructions are below or you can use squid. | {
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"content": "An average of 4.0 out of 5 stars from 3 ratings This stew is great simply mopped up with bread, or served with new potatoes that you can crush with your fork to scoop up the sauce. 1 large cuttlefish (around 1kg/2lb 4oz), or 1kg/2lb 4oz squid2 tbsp olive oil1 large onion, finely chopped3 garlic cloves, finely chopped200ml/7fl oz white wine400g/14oz tomatoes, skinned and chopped (ideally fresh, but alternatively tinned tomatoes)large thyme sprig2 bay leaves1 tsp fennel seeds 1 large cuttlefish (around 1kg/2lb 4oz), or 1kg/2lb 4oz squid 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 200ml/7fl oz white wine 400g/14oz tomatoes, skinned and chopped (ideally fresh, but alternatively tinned tomatoes) large thyme sprig 2 bay leaves 1 tsp fennel seeds few basil leaves few basil leaves Method First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible.Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened.Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender.Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. First prepare the cuttlefish (or squid – they are done pretty much in the same way). If whole, and uncleaned, do this in the sink as the black ink can make the whole process very messy. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible. Cut or pull away the tentacles from the body, cutting away the beak which will be in the centre of the tentacles. Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into fairly thick slices and dry as thoroughly as possible. Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened. Heat the olive oil in a large casserole or saucepan over a medium–high heat. Add the cuttlefish or squid, and cook quickly for 2–3 minutes, or until lightly coloured. Turn down the heat and then add the onion. Continue to cook, stirring regularly for 10 minutes, or until the onion has softened. Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender. Pour in the white wine and bring to the boil. Allow to bubble furiously for a couple of minutes, then add the tomatoes, herbs and fennel seed. Season with salt and pepper. Cover and simmer gently for around an hour and a half, until the cuttlefish or squid is tender. Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. Remove the lid and simmer uncovered for a further few minutes to reduce the sauce slightly. Serve garnished with basil leaves. Recipe tips If you can get cuttlefish from your fishmonger you can ask them to clean it, or buy it frozen and cleaned. If not, instructions are below or you can use squid."
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} | 593c3e08e14b9b5674c2455752af3f163ebc813894e7b10abb3bff7a755f5d61 | Lau chingri (prawns with bottle gourd) recipe
An average of 5.0 out of 5 stars from 4 ratings ‘Lau Chingri’ (bottle gourd – or ‘doodhi’ – cooked with prawns) is a classic Bengali prawn curry. 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes1 tsp ground turmeric1½ tsp salt4 tbsp mustard oil1 onion, finely chopped2 dried whole red chilli, broken, seeds and stalk removed1 tsp cumin seeds1½ tsp ground cumin1 tsp red chilli powder1 tbsp ginger paste½ tbsp garlic paste400g/14oz prawn tails (head and shell removed), cut into 2–3 pieces 1 tsp ajwain seeds (carom seeds)70g/2½ oz green peas or petit pois (frozen is fine)1 tsp sugar½ ts ground garam masalasqueeze lemon juice 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes 1 tsp ground turmeric 1½ tsp salt 4 tbsp mustard oil 1 onion, finely chopped 2 dried whole red chilli, broken, seeds and stalk removed 1 tsp cumin seeds 1½ tsp ground cumin 1 tsp red chilli powder 1 tbsp ginger paste ½ tbsp garlic paste 400g/14oz prawn tails (head and shell removed), cut into 2–3 pieces 1 tsp ajwain seeds (carom seeds) 70g/2½ oz green peas or petit pois (frozen is fine) 1 tsp sugar ½ ts ground garam masala squeeze lemon juice puris puris Method Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed.In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice.Serve straight away with puris. Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed. Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed. In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice. Serve straight away with puris. Serve straight away with puris. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings ‘Lau Chingri’ (bottle gourd – or ‘doodhi’ – cooked with prawns) is a classic Bengali prawn curry. 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes1 tsp ground turmeric1½ tsp salt4 tbsp mustard oil1 onion, finely chopped2 dried whole red chilli, broken, seeds and stalk removed1 tsp cumin seeds1½ tsp ground cumin1 tsp red chilli powder1 tbsp ginger paste½ tbsp garlic paste400g/14oz prawn tails (head and shell removed), cut into 2–3 pieces 1 tsp ajwain seeds (carom seeds)70g/2½ oz green peas or petit pois (frozen is fine)1 tsp sugar½ ts ground garam masalasqueeze lemon juice 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes 1 tsp ground turmeric 1½ tsp salt 4 tbsp mustard oil 1 onion, finely chopped 2 dried whole red chilli, broken, seeds and stalk removed 1 tsp cumin seeds 1½ tsp ground cumin 1 tsp red chilli powder 1 tbsp ginger paste ½ tbsp garlic paste 400g/14oz prawn tails (head and shell removed), cut into 2–3 pieces 1 tsp ajwain seeds (carom seeds) 70g/2½ oz green peas or petit pois (frozen is fine) 1 tsp sugar ½ ts ground garam masala squeeze lemon juice puris puris Method Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed.In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice.Serve straight away with puris. Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed. Put the doodhi in a pan with half a teaspoon of the turmeric, half a teaspoon of salt and 250ml/9fl oz of water. Boil, covered, until the doodhi is cooked and most of the water is absorbed. In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. In a separate pan, heat the mustard oil to smoking point, then let it cool for 2– 3 minutes. This is done to get rid of the extra pungency in the mustard oil. After 2–3 minutes, add the onion, dried red chilli and cumin seeds, then fry until they crackle and pop. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Mix together ground cumin, the remaining turmeric and the red chilli powder with the ginger and garlic pastes and fry for a minute or so. Add the prawns, remaining salt and the ajwain seeds and cook for a couple of minutes on high heat. If the spices appear to stick or burn, sprinkle in some water and carry on cooking for a couple of minutes until the prawns are pink, cooked and coated in spices. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice. Add the cooked gourd to the shrimp, reduce the heat and cook for another 2–3 minutes. Add the peas and cook until most of the liquid has evaporated and oil begins to separate on the sides of the pan. Finish with the sugar, garam masala and a squeeze of lemon juice. Serve straight away with puris. Serve straight away with puris."
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} | f1c4832abc320d1887b803a26259f92102879f2509670795125fbd7e2f76535e | Courgette stalk pasta, pesto and Alpine cheese recipe
Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese An average of 0.0 out of 5 stars from 0 ratings If you grow courgettes at home this is a great way to use the long hollow stalks. 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional)1 tbsp chive flowers (optional) 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta 50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional) 1 tbsp chive flowers (optional) Method Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. | {
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"title": "Courgette stalk pasta, pesto and Alpine cheese recipe",
"content": "Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese An average of 0.0 out of 5 stars from 0 ratings If you grow courgettes at home this is a great way to use the long hollow stalks. 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional)1 tbsp chive flowers (optional) 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta 50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional) 1 tbsp chive flowers (optional) Method Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using."
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} | f06673f7e679257ba8e5f76b4015dccbffade0e58817341c37abb3587f070578 | Pea and lovage croquettes with asparagus tips recipe
An average of 5.0 out of 5 stars from 1 rating Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. 200g/7oz asparagus1 lemon, juice only2 tbsp olive oilsalt 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt 150g/5½oz peas25g/1 oz lovage, roughly chopped40g/1½oz butter1 tsp crushed pink peppercorns175g/6oz flour1 tbsp white wine30g/1oz Comte cheese, grated30g/1oz feta, finely crumbled2 free-range eggs, beaten150g/5½oz panko breadcrumbs vegetable oil, for greasing and frying 150g/5½oz peas 25g/1 oz lovage, roughly chopped 40g/1½oz butter 1 tsp crushed pink peppercorns 175g/6oz flour 1 tbsp white wine 30g/1oz Comte cheese, grated 30g/1oz feta, finely crumbled 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs vegetable oil, for greasing and frying handful lovagehandful sorrel50ml/2fl oz rapeseed oil1 lemon, juice onlyhandful wild garlic flowers, to garnish2 spring onions, finely choppedhandful broad beans, podded2 tbsp pea shoots150g/5½oz soured cream, to serve handful lovage handful sorrel 50ml/2fl oz rapeseed oil 1 lemon, juice only handful wild garlic flowers, to garnish 2 spring onions, finely chopped handful broad beans, podded 2 tbsp pea shoots 150g/5½oz soured cream, to serve Method For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes.Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper.For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve. For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes. Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper. Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper. For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve. | {
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"title": "Pea and lovage croquettes with asparagus tips recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. 200g/7oz asparagus1 lemon, juice only2 tbsp olive oilsalt 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt 150g/5½oz peas25g/1 oz lovage, roughly chopped40g/1½oz butter1 tsp crushed pink peppercorns175g/6oz flour1 tbsp white wine30g/1oz Comte cheese, grated30g/1oz feta, finely crumbled2 free-range eggs, beaten150g/5½oz panko breadcrumbs vegetable oil, for greasing and frying 150g/5½oz peas 25g/1 oz lovage, roughly chopped 40g/1½oz butter 1 tsp crushed pink peppercorns 175g/6oz flour 1 tbsp white wine 30g/1oz Comte cheese, grated 30g/1oz feta, finely crumbled 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs vegetable oil, for greasing and frying handful lovagehandful sorrel50ml/2fl oz rapeseed oil1 lemon, juice onlyhandful wild garlic flowers, to garnish2 spring onions, finely choppedhandful broad beans, podded2 tbsp pea shoots150g/5½oz soured cream, to serve handful lovage handful sorrel 50ml/2fl oz rapeseed oil 1 lemon, juice only handful wild garlic flowers, to garnish 2 spring onions, finely chopped handful broad beans, podded 2 tbsp pea shoots 150g/5½oz soured cream, to serve Method For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes.Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper.For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve. For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the asparagus, bring 400ml/14fl oz salted water to the boil in a saucepan. Add the asparagus and cook for 3–5 minutes, or until just tender. Remove with a slotted spoon and leave to cool slightly. Reserve the water in the pan. Discard the woody stems and chop the remaining stems into small pieces. Place the tips in a small bowl and stir in the lemon juice and oil. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. For the croquettes, bring the asparagus water back to the boil and add the peas. Cook for 1 minute then add the lovage. Cook for 30 seconds. Reserve 50g/1¾oz of the peas and some of the cooking water. Blitz the rest of the peas and lovage in a food processor. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Melt the butter in a frying pan and stir in the peppercorns. Gradually stir in 60g/2¼oz of the flour and cook for a few minutes until the mixture has thickened and is smelling nutty. Add the wine and a splash of the vegetable cooking water and cook for about 3 minutes, or until thickened and a roux is created. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Stir the cheeses, lemon zest, asparagus pieces, blitzed pea mixture and the reserved whole peas into the wine roux. Leave to chill in the fridge for at least 30 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes. Place the remaining flour, egg and breadcrumbs onto three plates. Using oiled hands, form the roux into croquette shapes and dip in the flour, egg and breadcrumbs to coat completely. Chill in the fridge for 10 minutes. Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper. Heat the oil in a frying pan and fry the croquettes for 3–5 minutes, or until crisp and golden. Drain on kitchen paper. For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. For the salad, place the lovage, sorrel, oil and lemon juice in a salad bowl and stir to combine. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve. Spread the soured cream on four plates and top with the croquettes. Scatter over the salad and asparagus tips. Garnish with the wild garlic flowers and pea shoots and serve."
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} | cc1cafcca62e4eaf4b88572c0ee6767935d6a0e7cee1e924c07482b5774c5c67 | Grilled bavette with braised courgettes recipe
An average of 4.7 out of 5 stars from 3 ratings This Mediterranean-inspired main pairs juicy bavette steak with courgette, chilli and a punchy herb gremolata. Cook the meat in a griddle pan or on the barbecue. 2 tbsp finely chopped fresh flatleaf parsley1 tbsp finely chopped fresh marjoram or oregano1 garlic clove, finely chopped1 shallot, finely chopped½ unwaxed lemon, zest and juice50ml/2fl oz extra virgin olive oilsalt and freshly ground black pepper 2 tbsp finely chopped fresh flatleaf parsley 1 tbsp finely chopped fresh marjoram or oregano 1 garlic clove, finely chopped 1 shallot, finely chopped ½ unwaxed lemon, zest and juice 50ml/2fl oz extra virgin olive oil salt and freshly ground black pepper 800g/1lb 12oz beef bavette, cut into 4 steaks100ml/3½fl oz extra virgin olive oil, plus extra for cooking1 large fresh red chilli, deseeded and finely chopped3 garlic cloves, finely sliced2 tsp fennel seeds, lightly crushed70ml/2½fl oz balsamic vinegar½ handful of mint, leaves picked and stalks reserved50g/1¾oz unsalted butter4 courgettes, very finely sliced½ lemon, juice only 800g/1lb 12oz beef bavette, cut into 4 steaks 100ml/3½fl oz extra virgin olive oil, plus extra for cooking 1 large fresh red chilli, deseeded and finely chopped 3 garlic cloves, finely sliced 2 tsp fennel seeds, lightly crushed 70ml/2½fl oz balsamic vinegar ½ handful of mint, leaves picked and stalks reserved 50g/1¾oz unsalted butter 4 courgettes, very finely sliced ½ lemon, juice only Method To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify.To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue.Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve.Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes.To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify. To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify. To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue. Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve. Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve. Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes. Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes. To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. Recipe tips Use Italian courgette varieties, such as Romano or Grezzina, or a British-grown variety. | {
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"title": "Grilled bavette with braised courgettes recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This Mediterranean-inspired main pairs juicy bavette steak with courgette, chilli and a punchy herb gremolata. Cook the meat in a griddle pan or on the barbecue. 2 tbsp finely chopped fresh flatleaf parsley1 tbsp finely chopped fresh marjoram or oregano1 garlic clove, finely chopped1 shallot, finely chopped½ unwaxed lemon, zest and juice50ml/2fl oz extra virgin olive oilsalt and freshly ground black pepper 2 tbsp finely chopped fresh flatleaf parsley 1 tbsp finely chopped fresh marjoram or oregano 1 garlic clove, finely chopped 1 shallot, finely chopped ½ unwaxed lemon, zest and juice 50ml/2fl oz extra virgin olive oil salt and freshly ground black pepper 800g/1lb 12oz beef bavette, cut into 4 steaks100ml/3½fl oz extra virgin olive oil, plus extra for cooking1 large fresh red chilli, deseeded and finely chopped3 garlic cloves, finely sliced2 tsp fennel seeds, lightly crushed70ml/2½fl oz balsamic vinegar½ handful of mint, leaves picked and stalks reserved50g/1¾oz unsalted butter4 courgettes, very finely sliced½ lemon, juice only 800g/1lb 12oz beef bavette, cut into 4 steaks 100ml/3½fl oz extra virgin olive oil, plus extra for cooking 1 large fresh red chilli, deseeded and finely chopped 3 garlic cloves, finely sliced 2 tsp fennel seeds, lightly crushed 70ml/2½fl oz balsamic vinegar ½ handful of mint, leaves picked and stalks reserved 50g/1¾oz unsalted butter 4 courgettes, very finely sliced ½ lemon, juice only Method To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify.To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue.Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve.Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes.To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify. To make the gremolata, mix all the ingredients together and season well. Leave for an hour to let the flavours intensify. To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. To make the bavette, start by placing the steaks in a bowl and drizzling over the extra virgin olive oil. Season well and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar and the mint stalks. Massage the meat with the marinade, then cover and leave to marinate for at least 3 hours or overnight. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue. Preheat a ridged, cast iron griddle pan over a medium heat – you want this pan to be nice and hot for when you come to cook the meat. Alternatively, prepare your barbecue. Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve. Place a large sauté pan over a medium heat and pour in a drizzle of olive oil with the butter. When the pan is hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well, then cook the courgettes gently but quickly until softened and still green. Add the mint leaves and lemon juice and keep warm until ready to serve. Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes. Drain the beef from the marinade and season, then place on the hot griddle pan or barbecue. Cook for 3–4 minutes on each side or until the surface is caramelised; the meat will be pink inside. Leave to rest in a warm spot for 5 minutes. To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. To serve, arrange the courgettes on plates. Slice the steaks into thin slices and place on top. Spoon over the gremolata and serve. Recipe tips Use Italian courgette varieties, such as Romano or Grezzina, or a British-grown variety."
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} | a9ac1984dcd51ab174d675ccd33a4f6d71b1940efeb62f6fbb0d35f1b8de4443 | Slow cooked ribs with Mexican chilli sauce recipe
An average of 5.0 out of 5 stars from 1 rating Slow-cooked tender pork ribs, with a Mexican chilli sauce that packs a punch. 8 skinless pork belly ribs, on the bone300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 8 skinless pork belly ribs, on the bone 300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 2 tbsp olive oil1 onion, finely chopped2 dessert apples, such as Braeburn, peeled and diced3 rehydrated chipotle peppers3 dried ancho chillies2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 dessert apples, such as Braeburn, peeled and diced 3 rehydrated chipotle peppers 3 dried ancho chillies 2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 75g/2½oz jalapeño slices2 tbsp coriander leaves, chopped3 tbsp soured cream1 lime, cut into wedges 75g/2½oz jalapeño slices 2 tbsp coriander leaves, chopped 3 tbsp soured cream 1 lime, cut into wedges Method To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. | {
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"title": "Slow cooked ribs with Mexican chilli sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Slow-cooked tender pork ribs, with a Mexican chilli sauce that packs a punch. 8 skinless pork belly ribs, on the bone300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 8 skinless pork belly ribs, on the bone 300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star anise 2 tbsp sweet smoked paprika 1 tbsp hot smoked paprika 3 dried adobo chillies 1 bunch fresh oregano or marjoram 2 bay leaves 1 tbsp dried oregano 1 tbsp cumin seeds 2 tbsp olive oil1 onion, finely chopped2 dessert apples, such as Braeburn, peeled and diced3 rehydrated chipotle peppers3 dried ancho chillies2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 dessert apples, such as Braeburn, peeled and diced 3 rehydrated chipotle peppers 3 dried ancho chillies 2 dried guajillo chillies 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 1 tbsp garlic powder ½ tbsp fresh black pepper 3 beef tomatoes, chopped 2 tbsp cider vinegar 2 tbsp honey salt and freshly ground black pepper 75g/2½oz jalapeño slices2 tbsp coriander leaves, chopped3 tbsp soured cream1 lime, cut into wedges 75g/2½oz jalapeño slices 2 tbsp coriander leaves, chopped 3 tbsp soured cream 1 lime, cut into wedges Method To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. To make the pork ribs, put all the pork ingredients into a deep saucepan on a medium heat and bring to a simmer. Add the pork, cover with water, stir, reduce the heat to low and cook slowly for 1–2 hours, until soft. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Meanwhile, to make the smoky Mexican chilli sauce, heat the olive oil in a separate pan on a medium heat. Fry the onion and apple together until softened. Add the rehydrated chipotle chillies, the dried chillies and all the spices and cook until fragrant. Add the chopped tomatoes, stir and simmer for an hour. Add the vinegar and honey to taste, and season with salt. Blend to a smooth purée. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Preheat the grill to high. Remove the ribs from the pan and brush with the chilli sauce. Cut into 2cm/1in pieces and place under a hot grill for around 3 minutes. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges. Serve with a little more sauce spooned over the top, the jalapeños, coriander, soured cream and lime wedges."
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} | 65aa428d0b708e04e17b4a16232ae1f8e7f0761d4bb566f786a5bafa2aa55e0f | Grilled chicken skewers with coriander relish recipe
An average of 5.0 out of 5 stars from 1 rating This simple chicken dinner is easy to make as you just leave the chicken to marinate and then quickly grill the skewers. ½ lemon, juice only2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tbsp smoked paprika 2 tbsp olive oil, plus extra for grilling3 chicken thighs, boneless and skin removedsalt and freshly ground black pepper ½ lemon, juice only 2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tbsp smoked paprika 2 tbsp olive oil, plus extra for grilling 3 chicken thighs, boneless and skin removed salt and freshly ground black pepper 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp caraway seeds1 tsp black peppercorns 20g/1oz fresh coriander 4 garlic cloves, chopped 2 limes, juice only2 green bird’s-eye or Thai chillies, chopped3 tbsp Greek-style yoghurt 2 tbsp olive oil 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp caraway seeds 1 tsp black peppercorns 20g/1oz fresh coriander 4 garlic cloves, chopped 2 limes, juice only 2 green bird’s-eye or Thai chillies, chopped 3 tbsp Greek-style yoghurt 2 tbsp olive oil 1 lime, cut in half1 tbsp coriander leaves whole 1 lime, cut in half 1 tbsp coriander leaves whole Method To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves. To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves. | {
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"title": "Grilled chicken skewers with coriander relish recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This simple chicken dinner is easy to make as you just leave the chicken to marinate and then quickly grill the skewers. ½ lemon, juice only2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tbsp smoked paprika 2 tbsp olive oil, plus extra for grilling3 chicken thighs, boneless and skin removedsalt and freshly ground black pepper ½ lemon, juice only 2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tbsp smoked paprika 2 tbsp olive oil, plus extra for grilling 3 chicken thighs, boneless and skin removed salt and freshly ground black pepper 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp caraway seeds1 tsp black peppercorns 20g/1oz fresh coriander 4 garlic cloves, chopped 2 limes, juice only2 green bird’s-eye or Thai chillies, chopped3 tbsp Greek-style yoghurt 2 tbsp olive oil 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp caraway seeds 1 tsp black peppercorns 20g/1oz fresh coriander 4 garlic cloves, chopped 2 limes, juice only 2 green bird’s-eye or Thai chillies, chopped 3 tbsp Greek-style yoghurt 2 tbsp olive oil 1 lime, cut in half1 tbsp coriander leaves whole 1 lime, cut in half 1 tbsp coriander leaves whole Method To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves. To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves. To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves."
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} | bd52423afc17c0174f166f2fda999cd3c2d7091b58cdbc88eb0953bf4d063a0b | Chicken skewers with coriander chutney and rice recipe
An average of 5.0 out of 5 stars from 2 ratings Marinating chicken in yoghurt, spices and harissa ensures the meat is tender and full of flavour. Serve with pilau rice and coriander chutney for a really delicious dinner. 250g/9oz full-fat Greek-style yoghurt2 tbsp cumin seeds, toasted2 tbsp coriander seeds, toasted1 tbsp fennel seeds, toasted2 tbsp tomato purée2 tbsp harissa paste1 lime, juice only4 garlic cloves, minced5cm/2in piece fresh root ginger, peeled and grated4 chicken thighs or breasts, skin removed and cut into cubes 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander seeds, toasted 1 tbsp fennel seeds, toasted 2 tbsp tomato purée 2 tbsp harissa paste 1 lime, juice only 4 garlic cloves, minced 5cm/2in piece fresh root ginger, peeled and grated 4 chicken thighs or breasts, skin removed and cut into cubes 2 tbsp vegetable oil400g/14oz freshly cooked basmati rice1 tsp cumin seeds, toasted2 tbsp chopped fresh coriander, to garnish 2 tbsp vegetable oil 400g/14oz freshly cooked basmati rice 1 tsp cumin seeds, toasted 2 tbsp chopped fresh coriander, to garnish 12g/⅓oz fresh mint, roughly chopped25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped2 garlic cloves, roughly chopped1 lime, juice only ¼ tsp sea salt25–50ml/¾–2fl oz vegetable or rapeseed oil 12g/⅓oz fresh mint, roughly chopped 25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped 2 garlic cloves, roughly chopped 1 lime, juice only ¼ tsp sea salt 25–50ml/¾–2fl oz vegetable or rapeseed oil Method To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken skewers with coriander chutney and rice recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Marinating chicken in yoghurt, spices and harissa ensures the meat is tender and full of flavour. Serve with pilau rice and coriander chutney for a really delicious dinner. 250g/9oz full-fat Greek-style yoghurt2 tbsp cumin seeds, toasted2 tbsp coriander seeds, toasted1 tbsp fennel seeds, toasted2 tbsp tomato purée2 tbsp harissa paste1 lime, juice only4 garlic cloves, minced5cm/2in piece fresh root ginger, peeled and grated4 chicken thighs or breasts, skin removed and cut into cubes 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander seeds, toasted 1 tbsp fennel seeds, toasted 2 tbsp tomato purée 2 tbsp harissa paste 1 lime, juice only 4 garlic cloves, minced 5cm/2in piece fresh root ginger, peeled and grated 4 chicken thighs or breasts, skin removed and cut into cubes 2 tbsp vegetable oil400g/14oz freshly cooked basmati rice1 tsp cumin seeds, toasted2 tbsp chopped fresh coriander, to garnish 2 tbsp vegetable oil 400g/14oz freshly cooked basmati rice 1 tsp cumin seeds, toasted 2 tbsp chopped fresh coriander, to garnish 12g/⅓oz fresh mint, roughly chopped25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped2 garlic cloves, roughly chopped1 lime, juice only ¼ tsp sea salt25–50ml/¾–2fl oz vegetable or rapeseed oil 12g/⅓oz fresh mint, roughly chopped 25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped 2 garlic cloves, roughly chopped 1 lime, juice only ¼ tsp sea salt 25–50ml/¾–2fl oz vegetable or rapeseed oil Method To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. Place the chicken skewers, rice and chutney on a serving platter and serve immediately."
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} | 21796d50a4e2fbb891155c9b2b90e092c5255ef12a6364d1c441e03892eff44d | Creamy carrot and coriander soup recipe
An average of 4.0 out of 5 stars from 3 ratings A quick and easy carrot and coriander soup with a lovely swirl of cream. Gluten-free, vegetarian and very tasty. 1 tbsp olive oil1 clove garlic½ onion finely, chopped100g/3½oz carrots, chopped25g/1oz fresh coriander, chopped200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh coriander leaf, to garnish 1 tbsp olive oil 1 clove garlic ½ onion finely, chopped 100g/3½oz carrots, chopped 25g/1oz fresh coriander, chopped 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh coriander leaf, to garnish Method Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.Add the carrots and fresh coriander and cook for five minutes.Add the stock and simmer for five minutes.Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.To serve, pour into a warm bowl and garnish with the fresh coriander leaf. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Add the carrots and fresh coriander and cook for five minutes. Add the carrots and fresh coriander and cook for five minutes. Add the stock and simmer for five minutes. Add the stock and simmer for five minutes. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. To serve, pour into a warm bowl and garnish with the fresh coriander leaf. To serve, pour into a warm bowl and garnish with the fresh coriander leaf. | {
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"url": "https://www.bbc.co.uk/food/recipes/carrotandcorianderso_83322",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy carrot and coriander soup recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings A quick and easy carrot and coriander soup with a lovely swirl of cream. Gluten-free, vegetarian and very tasty. 1 tbsp olive oil1 clove garlic½ onion finely, chopped100g/3½oz carrots, chopped25g/1oz fresh coriander, chopped200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh coriander leaf, to garnish 1 tbsp olive oil 1 clove garlic ½ onion finely, chopped 100g/3½oz carrots, chopped 25g/1oz fresh coriander, chopped 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh coriander leaf, to garnish Method Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.Add the carrots and fresh coriander and cook for five minutes.Add the stock and simmer for five minutes.Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.To serve, pour into a warm bowl and garnish with the fresh coriander leaf. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Add the carrots and fresh coriander and cook for five minutes. Add the carrots and fresh coriander and cook for five minutes. Add the stock and simmer for five minutes. Add the stock and simmer for five minutes. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. To serve, pour into a warm bowl and garnish with the fresh coriander leaf. To serve, pour into a warm bowl and garnish with the fresh coriander leaf."
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} | 52e99490c4202505839792666501f36064616ea12a86c4f35572d3d5fe27df15 | Griddled sweet potato with coriander and chilli butter recipe
An average of 3.0 out of 5 stars from 2 ratings 50g/2oz unsalted butter, softened25g/1oz fresh coriander, finely chopped1 red chilli, finely chopped 50g/2oz unsalted butter, softened 25g/1oz fresh coriander, finely chopped 1 red chilli, finely chopped 2 tbsp olive oil½ sweet potato, cut in½cm/¼in slices, skin left onsalt and freshly ground black pepper 2 tbsp olive oil ½ sweet potato, cut in½cm/¼in slices, skin left on salt and freshly ground black pepper Method To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix.For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly.Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/griddledsweetpotatow_81323",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Griddled sweet potato with coriander and chilli butter recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings 50g/2oz unsalted butter, softened25g/1oz fresh coriander, finely chopped1 red chilli, finely chopped 50g/2oz unsalted butter, softened 25g/1oz fresh coriander, finely chopped 1 red chilli, finely chopped 2 tbsp olive oil½ sweet potato, cut in½cm/¼in slices, skin left onsalt and freshly ground black pepper 2 tbsp olive oil ½ sweet potato, cut in½cm/¼in slices, skin left on salt and freshly ground black pepper Method To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix.For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly.Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter."
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} | f4fb293333590dda7ca2018e4da7038d167d10eca8e1981144b870d0506c28f4 | Stir-fried vegetables with seared tuna and a soy and sesame dressing recipe
An average of 4.8 out of 5 stars from 6 ratings Juicy tuna served up fast and fresh, with a feast of stir-fried veg in a sweet and sour sauce. 2 tbsp vegetable oil1 red pepper, cut into thin strips2 large carrots, cut into thin strips100g/3½oz mangetout, cut into thin strips100g/3½oz baby sweetcorn, cut in half2cm/1in piece of ginger, cut into thin strips2 garlic cloves, thinly sliced1 bunch spring onions, thinly sliced 2 tbsp vegetable oil 1 red pepper, cut into thin strips 2 large carrots, cut into thin strips 100g/3½oz mangetout, cut into thin strips 100g/3½oz baby sweetcorn, cut in half 2cm/1in piece of ginger, cut into thin strips 2 garlic cloves, thinly sliced 1 bunch spring onions, thinly sliced 4 tuna steaks2 tbsp vegetable oilsalt and freshly ground black pepper2 limes, juice only1 tbsp fish sauce1 tsp toasted sesame oil1 tbsp soy sauce1 tbsp palm sugar4 tbsp coriander cress, to garnish 4 tuna steaks 2 tbsp vegetable oil salt and freshly ground black pepper 2 limes, juice only 1 tbsp fish sauce 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tbsp palm sugar 4 tbsp coriander cress, to garnish Method Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes.Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna).For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix.To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. | {
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"title": "Stir-fried vegetables with seared tuna and a soy and sesame dressing recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings Juicy tuna served up fast and fresh, with a feast of stir-fried veg in a sweet and sour sauce. 2 tbsp vegetable oil1 red pepper, cut into thin strips2 large carrots, cut into thin strips100g/3½oz mangetout, cut into thin strips100g/3½oz baby sweetcorn, cut in half2cm/1in piece of ginger, cut into thin strips2 garlic cloves, thinly sliced1 bunch spring onions, thinly sliced 2 tbsp vegetable oil 1 red pepper, cut into thin strips 2 large carrots, cut into thin strips 100g/3½oz mangetout, cut into thin strips 100g/3½oz baby sweetcorn, cut in half 2cm/1in piece of ginger, cut into thin strips 2 garlic cloves, thinly sliced 1 bunch spring onions, thinly sliced 4 tuna steaks2 tbsp vegetable oilsalt and freshly ground black pepper2 limes, juice only1 tbsp fish sauce1 tsp toasted sesame oil1 tbsp soy sauce1 tbsp palm sugar4 tbsp coriander cress, to garnish 4 tuna steaks 2 tbsp vegetable oil salt and freshly ground black pepper 2 limes, juice only 1 tbsp fish sauce 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tbsp palm sugar 4 tbsp coriander cress, to garnish Method Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes.Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna).For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix.To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress."
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} | 8534fba39c55709d7dc9d8157aad0e632fa5a684cba8bb33889686032f56e19f | Risotto nero with saffron chilli squid recipe
An average of 5.0 out of 5 stars from 1 rating This dish will make a very dramatic appearance at a dinner party. 2 x 250g/9oz squid, cleaned and prepared by your fishmonger1 tsp fresh saffron strands1 tbsp olive oil1 tsp finely chopped garlic1 red chilli, finely chopped1 lemon, juice and zest10g/1/3oz finely chopped fresh parsley1 punnet green basil cress or coriander cress, to garnishsalt and freshly ground black pepper 2 x 250g/9oz squid, cleaned and prepared by your fishmonger 1 tsp fresh saffron strands 1 tbsp olive oil 1 tsp finely chopped garlic 1 red chilli, finely chopped 1 lemon, juice and zest 10g/1/3oz finely chopped fresh parsley 1 punnet green basil cress or coriander cress, to garnish salt and freshly ground black pepper 700ml/1¼ pint chicken stock1 x 4g sachet squid ink (available online)20g/¾oz unsalted butter 2 shallots, finely chopped½ leek, washed and finely chopped250g/9oz Arborio rice50ml/2fl oz white wine30g/1oz Parmesan, freshly gratedsalt and freshly ground black pepper 700ml/1¼ pint chicken stock 1 x 4g sachet squid ink (available online) 20g/¾oz unsalted butter 2 shallots, finely chopped ½ leek, washed and finely chopped 250g/9oz Arborio rice 50ml/2fl oz white wine 30g/1oz Parmesan, freshly grated salt and freshly ground black pepper Method To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes).When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like.To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper.To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This dish will make a very dramatic appearance at a dinner party. 2 x 250g/9oz squid, cleaned and prepared by your fishmonger1 tsp fresh saffron strands1 tbsp olive oil1 tsp finely chopped garlic1 red chilli, finely chopped1 lemon, juice and zest10g/1/3oz finely chopped fresh parsley1 punnet green basil cress or coriander cress, to garnishsalt and freshly ground black pepper 2 x 250g/9oz squid, cleaned and prepared by your fishmonger 1 tsp fresh saffron strands 1 tbsp olive oil 1 tsp finely chopped garlic 1 red chilli, finely chopped 1 lemon, juice and zest 10g/1/3oz finely chopped fresh parsley 1 punnet green basil cress or coriander cress, to garnish salt and freshly ground black pepper 700ml/1¼ pint chicken stock1 x 4g sachet squid ink (available online)20g/¾oz unsalted butter 2 shallots, finely chopped½ leek, washed and finely chopped250g/9oz Arborio rice50ml/2fl oz white wine30g/1oz Parmesan, freshly gratedsalt and freshly ground black pepper 700ml/1¼ pint chicken stock 1 x 4g sachet squid ink (available online) 20g/¾oz unsalted butter 2 shallots, finely chopped ½ leek, washed and finely chopped 250g/9oz Arborio rice 50ml/2fl oz white wine 30g/1oz Parmesan, freshly grated salt and freshly ground black pepper Method To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes).When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like.To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper.To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress."
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} | 503d8609abc755c3e077697cf23dd773e223091d66c4b292228200ff8946d7e4 | Salt and pepper breaded squid with chilli dip and coriander salad recipe
For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine.Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs.Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp.Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice.For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour.Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving.For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved.Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour.Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid. For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine. Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs. Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs. Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp. Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp. Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice. Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice. For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour. For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour. Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving. Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving. For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved. For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved. Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour. Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour. Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid. | {
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"title": "Salt and pepper breaded squid with chilli dip and coriander salad recipe",
"content": "For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine.Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs.Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp.Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice.For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour.Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving.For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved.Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour.Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid. For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). For the squid, preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Heat a frying pan until smoking, then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds, shaking the pan frequently, until the peppercorns darken slightly and become aromatic. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Tip the peppercorns into a pestle and mortar and crush to a coarse mixture, then stir in the sea salt. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine. Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine. Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs. Dredge the squid into the flour, pat off the excess, then dredge in the egg, then breadcrumbs. Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp. Carefully lower the squid pieces into the fat fryer, a few at a time, and cook until light golden brown and crisp. Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice. Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice. For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour. For the chilli dip, heat a frying pan until hot, add the caster sugar and cook until it becomes a light caramel colour. Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving. Add the rice wine vinegar, salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving. For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved. For the salad, place the rice wine vinegar, lime juice and sugar into a pan and heat until just dissolved. Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour. Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour. Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. Drain the cucumber and toss with the coriander leaves, discarding the pickle solution. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid. To serve, pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid."
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} | c1386ca1a806a134b9654a9df3d76cf0ee9f9af6b43a728c28312e99f630af2b | Chorizo and chickpea stew with chorizo-stuffed chicken recipe
An average of 5.0 out of 5 stars from 2 ratings Cook up some Spanish flavours with this chorizo and tomato stew served with chorizo-stuffed chicken. 250g/9oz semi-cured chorizo, skinned, roughly chopped1 onion, finely chopped2 garlic cloves, finely chopped1 red chilli, finely chopped1 tsp smoked paprika2 tomatoes, skinned, seeds removed, chopped200g/7oz tinned chopped tomatoes400g/14oz tinned chickpeas, drained110ml/4fl oz chicken stock300g/11oz baby spinach leaf½ lemon, juice only2 tbsp extra virgin olive oil3 tbsp coriander cress 250g/9oz semi-cured chorizo, skinned, roughly chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 tsp smoked paprika 2 tomatoes, skinned, seeds removed, chopped 200g/7oz tinned chopped tomatoes 400g/14oz tinned chickpeas, drained 110ml/4fl oz chicken stock 300g/11oz baby spinach leaf ½ lemon, juice only 2 tbsp extra virgin olive oil 3 tbsp coriander cress 150g/5oz cured chorizo, cut into thick slices110g butter, softeneddash lemon juice4 chicken breasts, boneless and skinless50g/2oz plain flour2 free-range eggs, lightly beaten110g/4oz dried breadcrumbs 150g/5oz cured chorizo, cut into thick slices 110g butter, softened dash lemon juice 4 chicken breasts, boneless and skinless 50g/2oz plain flour 2 free-range eggs, lightly beaten 110g/4oz dried breadcrumbs Method Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp.Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened.Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil.Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew.Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice.For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.)Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through.To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress. Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp. Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp. Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened. Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened. Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil. Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew. Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew. Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice. Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice. For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.) For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.) Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken. Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken. Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through. Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through. To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress. To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress. | {
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"title": "Chorizo and chickpea stew with chorizo-stuffed chicken recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Cook up some Spanish flavours with this chorizo and tomato stew served with chorizo-stuffed chicken. 250g/9oz semi-cured chorizo, skinned, roughly chopped1 onion, finely chopped2 garlic cloves, finely chopped1 red chilli, finely chopped1 tsp smoked paprika2 tomatoes, skinned, seeds removed, chopped200g/7oz tinned chopped tomatoes400g/14oz tinned chickpeas, drained110ml/4fl oz chicken stock300g/11oz baby spinach leaf½ lemon, juice only2 tbsp extra virgin olive oil3 tbsp coriander cress 250g/9oz semi-cured chorizo, skinned, roughly chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 tsp smoked paprika 2 tomatoes, skinned, seeds removed, chopped 200g/7oz tinned chopped tomatoes 400g/14oz tinned chickpeas, drained 110ml/4fl oz chicken stock 300g/11oz baby spinach leaf ½ lemon, juice only 2 tbsp extra virgin olive oil 3 tbsp coriander cress 150g/5oz cured chorizo, cut into thick slices110g butter, softeneddash lemon juice4 chicken breasts, boneless and skinless50g/2oz plain flour2 free-range eggs, lightly beaten110g/4oz dried breadcrumbs 150g/5oz cured chorizo, cut into thick slices 110g butter, softened dash lemon juice 4 chicken breasts, boneless and skinless 50g/2oz plain flour 2 free-range eggs, lightly beaten 110g/4oz dried breadcrumbs Method Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp.Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened.Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil.Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew.Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice.For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.)Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through.To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress. Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp. Heat a large saucepan and fry the chorizo for 3-4 minutes, or until crisp. Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened. Add the onion, garlic and chilli and fry for 2-3 minutes, or until softened. Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil. Add the paprika and stir until well combined. Place the tomatoes, chickpeas and chicken stock into the pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew. Reduce the heat and simmer for 4-5 minutes. Add the spinach and fold it through the stew. Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice. Return the mixture to the heat and season with salt and freshly ground black pepper. Cook for another minute to wilt the spinach, then season with lemon juice. For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.) For the chorizo-stuffed chicken, heat a deep fat fryer to 170C/340F. (CAUTION: Do not leave hot fat unattended.) Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken. Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken. Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through. Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through. To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress. To serve, cut the chicken in half carefully. Place the stew into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress."
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} | 8732dcdf68b4c334c31d33c14502ec41515340a3e592dd316253e925a5d498c0 | Pear chutney recipe
An average of 4.0 out of 5 stars from 1 rating 60ml/2¼fl oz olive oil1 tsp fresh rosemary, finely chopped200g/7¼oz sultanas100g/3½oz raisins100g/3½oz demerara sugar /or coconut sugar400ml/14¼oz cider vinegar100g/3½oz crystallised ginger, finely sliced800g/1lb 12¼oz pears coared and cut into wedges½ tsp sea salt½ tsp nutmeg, freshly grated2 tsp ground allspice1 good pinch of saffron 60ml/2¼fl oz olive oil 1 tsp fresh rosemary, finely chopped 200g/7¼oz sultanas 100g/3½oz raisins 100g/3½oz demerara sugar /or coconut sugar 400ml/14¼oz cider vinegar 100g/3½oz crystallised ginger, finely sliced 800g/1lb 12¼oz pears coared and cut into wedges ½ tsp sea salt ½ tsp nutmeg, freshly grated 2 tsp ground allspice 1 good pinch of saffron Method Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. | {
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"url": "https://www.bbc.co.uk/food/recipes/pearchutney_73890",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pear chutney recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 60ml/2¼fl oz olive oil1 tsp fresh rosemary, finely chopped200g/7¼oz sultanas100g/3½oz raisins100g/3½oz demerara sugar /or coconut sugar400ml/14¼oz cider vinegar100g/3½oz crystallised ginger, finely sliced800g/1lb 12¼oz pears coared and cut into wedges½ tsp sea salt½ tsp nutmeg, freshly grated2 tsp ground allspice1 good pinch of saffron 60ml/2¼fl oz olive oil 1 tsp fresh rosemary, finely chopped 200g/7¼oz sultanas 100g/3½oz raisins 100g/3½oz demerara sugar /or coconut sugar 400ml/14¼oz cider vinegar 100g/3½oz crystallised ginger, finely sliced 800g/1lb 12¼oz pears coared and cut into wedges ½ tsp sea salt ½ tsp nutmeg, freshly grated 2 tsp ground allspice 1 good pinch of saffron Method Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge."
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} | b30b78d228a4f0bae050cb818e029274ddbb4b2ab155e4074054bf2a63494ef5 | Gingerbread lamingtons recipe
An average of 4.0 out of 5 stars from 1 rating These cake squares originate from Australia traditionally – they are usually made of sponge cake but they have a gingerbread twist here. 250g/9oz unsalted butter, plus extra for greasing100g/3½oz black treacle 250g/9oz muscovado sugar 375g/13oz plain flour 6 tsp ground ginger 2 tsp ground cinnamon 4 balls stem ginger, chopped 2 free-range eggs, beaten 300ml/10fl oz full-fat milk 2 tsp bicarbonate of soda 250g/9oz unsalted butter, plus extra for greasing 100g/3½oz black treacle 250g/9oz muscovado sugar 375g/13oz plain flour 6 tsp ground ginger 2 tsp ground cinnamon 4 balls stem ginger, chopped 2 free-range eggs, beaten 300ml/10fl oz full-fat milk 2 tsp bicarbonate of soda 80g/2¾oz unsalted butter, melted250ml/9fl oz full-fat milk 60g/2¼oz cocoa powder 400g/14oz icing sugar 200g/7oz apricot jam 200g/7oz desiccated coconut 80g/2¾oz unsalted butter, melted 250ml/9fl oz full-fat milk 60g/2¼oz cocoa powder 400g/14oz icing sugar 200g/7oz apricot jam 200g/7oz desiccated coconut Method To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix.Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature.To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl.To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour. To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix. Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature. Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature. To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl. To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl. To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour. | {
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"url": "https://www.bbc.co.uk/food/recipes/gingerbread_lamingtons_58900",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gingerbread lamingtons recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These cake squares originate from Australia traditionally – they are usually made of sponge cake but they have a gingerbread twist here. 250g/9oz unsalted butter, plus extra for greasing100g/3½oz black treacle 250g/9oz muscovado sugar 375g/13oz plain flour 6 tsp ground ginger 2 tsp ground cinnamon 4 balls stem ginger, chopped 2 free-range eggs, beaten 300ml/10fl oz full-fat milk 2 tsp bicarbonate of soda 250g/9oz unsalted butter, plus extra for greasing 100g/3½oz black treacle 250g/9oz muscovado sugar 375g/13oz plain flour 6 tsp ground ginger 2 tsp ground cinnamon 4 balls stem ginger, chopped 2 free-range eggs, beaten 300ml/10fl oz full-fat milk 2 tsp bicarbonate of soda 80g/2¾oz unsalted butter, melted250ml/9fl oz full-fat milk 60g/2¼oz cocoa powder 400g/14oz icing sugar 200g/7oz apricot jam 200g/7oz desiccated coconut 80g/2¾oz unsalted butter, melted 250ml/9fl oz full-fat milk 60g/2¼oz cocoa powder 400g/14oz icing sugar 200g/7oz apricot jam 200g/7oz desiccated coconut Method To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix.Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature.To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl.To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour. To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. To make the cake, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 30cm/12in x 20cm/9in loaf tin. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Melt the butter, treacle and muscovado sugar together in a saucepan and then leave to cool. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix. Mix the flour, ground ginger and cinnamon in a large bowl. Pour in the treacle mixture, stem ginger and eggs and mix. Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature. Warm the milk in a small saucepan and add the bicarbonate of soda. Tip the milk mixture into the flour mixture and stir well together. Tip into the loaf tin, level the surface and bake for 40 minutes–1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool at room temperature. To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl. To make the chocolate icing, whisk the butter and milk together in a bowl. Slowly whisk in the cocoa powder and icing sugar. Whisk until it forms a smooth icing. Set aside in a wide, shallow bowl. To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. To assemble, cut the cake into neat squares. Cut the squares across the middle horizontally and spread some apricot jam on the cut sides of each square. Sandwich the squares back together. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour. Place the coconut into a bowl. Dip the cake squares into the chocolate icing and then into the coconut. Transfer to a wire rack and chill for 1 hour."
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} | 63798d404ea95403917422b0e6e148a24da5da34afa18d5e76faa4921e9d6736 | Fizzy pop cheesecakes recipe
Preheat the oven to 180C/160C Fan/Gas 4.For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes.On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick).Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge.Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Reduce the oven temperature to 150C/130C Fan/Gas 2.For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer.For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer.For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer.For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer.As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle.To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes. On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick). On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick). Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge. Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge. Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Reduce the oven temperature to 150C/130C Fan/Gas 2. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer. For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer. For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer. For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer. For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer. For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer. For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer. As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle. As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle. To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom. | {
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"title": "Fizzy pop cheesecakes recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes.On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick).Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge.Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Reduce the oven temperature to 150C/130C Fan/Gas 2.For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer.For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer.For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer.For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer.As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle.To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. For the pastry base, rub the flour into the butter until it resembles breadcrumbs. Mix in the icing sugar. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes. Whisk the eggs and milk together in a separate bowl and add to the flour mixture. Use your hands to bring the dough together. Wrap in cling film and transfer to the freezer for 10 minutes. On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick). On a lightly floured work surface, roll out the pastry as thinly as possible (ideally 3mm thick). Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge. Line the 3 tins with the pastry, making sure to leave some extra in case it shrinks (leave any excess pastry upright not hanging over the sides as it could be difficult to trim later). Prick the bases with a fork and chill the filled tins for 15 minutes in the fridge. Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Line the inside of the tins with baking paper and fill each tin with baking beans. Place the tins on baking trays. Blind bake the pastry shells for 15 minutes. Remove the baking beans and leave the pastry to cool in the tins. Reduce the oven temperature to 150C/130C Fan/Gas 2. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. For the cream cheese filling, mix the cream cheese and sugar in a large bowl until incorporated. Add the soured cream, eggs, egg yold and flour. Mix gently to avoid incorporating excess air and pour the mixture into the pastry cases leaving a small lip at the top which will be filled with sauce later. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. Scatter the stem ginger over the surface of the 20cm/8in cheesecake, the lemon zest on the 18cm/7in cheesecake and swirl the vanilla bean paste on the 15cm/6in cheesecake. Place all the tins on the middle shelf of the oven and bake the 15cm/6in cheesecake for 30 minutes and the 2 larger ones for 45 minutes, or until each cheesecake is set with a slight wobble in the centre. Leave them to cool in the tin. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer. For the ginger beer topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the stem ginger syrup. Once it has cooled a little, pour over the 20cm/8in cheesecake. Cool in the fridge or freezer. For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer. For the lemonade topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the lemon extract and food colouring. Once it has cooled a little, pour over the 18cm/7in cheesecake. Cool in the fridge or freezer. For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer. For the cream soda topping, heat the cream until just boiling then pour it over the chocolate. When melted, stir in the vanilla paste. Once it has cooled a little, pour over the 15cm/6in cheesecake. Cool in the fridge or freezer. For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer. For the Italian meringue, set up a freestanding mixer with the whisk attachment. Add the egg whites and whisk until soft peaks form when the whisk is removed. Meanwhile, heat the sugar and 3 tablespoons water in a pan until it reaches 120C on a sugar thermometer. As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle. As soon as the sugar reaches 120C, slowly drizzle it into the egg whites with the motor running (take care not to pour the syrup onto the beaters as it might splash). When all the syrup is incorporated the mixture should be shiny and smooth. Continue to whisk until the bowl feels cold. Transfer the meringue to a piping bag fitted with a medium plain nozzle. To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. To assemble, pipe a few dots of meringue onto each cake board. Carefully trim away any excess pastry and remove the cheesecakes from their tins. Place each cheesecake on the corresponding cake board. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Starting with the largest cheesecake, insert 3 drinking straws in a triangle formation about 5cm/2in apart (these will support the weight of the next layer of cheesecake). Carefully trim the straws to the same height as the cheesecake. Repeat the process with the 18cm/7in cheesecake. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom. Stack the cheesecakes from large to small and pipe the Italian meringue around the edge of each of the bottom 2 cheesecakes and over the top of the smallest one. Decorate the cheesecakes with white chocolate on the top layer, popping candy on the middle and crystallised ginger on the bottom."
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} | 67d2142db3a72b5718ccce4b705c56566dfcd39d6a562d5b1fd3f4975d74a58b | Wild sea bass with ginger mussels recipe
An average of 5.0 out of 5 stars from 2 ratings An easy fish recipe that's also a little bit special. 200g/7oz mussels, scrubbed and debearded1 red chilli, finely chopped1 lemongrass stalk, finely chopped50g/1¾oz fresh root ginger, finely chopped150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces150ml/5fl oz double cream 2 tbsp olive oil2 x 160g/5¾oz wild sea bass fillets1 lemon, cut into wedges 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 tbsp olive oil 2 x 160g/5¾oz wild sea bass fillets 1 lemon, cut into wedges Method Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger.Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately. Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger. Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger. Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately. | {
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"title": "Wild sea bass with ginger mussels recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings An easy fish recipe that's also a little bit special. 200g/7oz mussels, scrubbed and debearded1 red chilli, finely chopped1 lemongrass stalk, finely chopped50g/1¾oz fresh root ginger, finely chopped150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces150ml/5fl oz double cream 2 tbsp olive oil2 x 160g/5¾oz wild sea bass fillets1 lemon, cut into wedges 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 tbsp olive oil 2 x 160g/5¾oz wild sea bass fillets 1 lemon, cut into wedges Method Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger.Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately. Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger. Discard any mussels with broken shells and any that don't close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger. Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately. Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately."
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} | 8a5f4c3863b1beeae97478b0ce5628cf587bdbbc82388ca6ae6f0f1247240938 | Jansson’s temptation recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_temptation_64368_16x9.jpg Jansson’s temptation is very much the taste of Christmas for Swedes, and I have enthusiastically incorporated it into my own festive eating schedule. And while I do, indeed, serve it with the Norwegian pork ribs, it is so addictively good that I am happy to make a main meal out of it, with a salad or two on the side. 60g/2¼oz butter, plus extra for greasing2 large onions, approx. 400g/14oz, thinly sliced2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp)1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French friesblack pepper2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream2–3 tbsp breadcrumbs (optional) 60g/2¼oz butter, plus extra for greasing 2 large onions, approx. 400g/14oz, thinly sliced 2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp) 1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French fries black pepper 2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream 2–3 tbsp breadcrumbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in).Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl.Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes.Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath.The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Recipe tips You may have come across Jansson’s temptation described as a potato and anchovy dish. But in fact, the Swedish ‘ansjovis’ are sprats rather than anchovies, not a completely different kettle of fish, but different enough. Significantly, they are less salty and intense, having a lighter, sweeter cure than anchovies; it might be more accurate to describe them as pickled. I get mine from my usual online supermarket but otherwise you can get them from Scandinavian food websites. Leftovers are easily reheated for repeated rapture. For many Swedes – and those of us who are not Swedish – it is these reheated leftovers that are the real Christmas treat. | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_temptation_64368_16x9.jpg Jansson’s temptation is very much the taste of Christmas for Swedes, and I have enthusiastically incorporated it into my own festive eating schedule. And while I do, indeed, serve it with the Norwegian pork ribs, it is so addictively good that I am happy to make a main meal out of it, with a salad or two on the side. 60g/2¼oz butter, plus extra for greasing2 large onions, approx. 400g/14oz, thinly sliced2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp)1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French friesblack pepper2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream2–3 tbsp breadcrumbs (optional) 60g/2¼oz butter, plus extra for greasing 2 large onions, approx. 400g/14oz, thinly sliced 2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp) 1.25kg/2lb 12oz potatoes, peeled and cut into narrow strips like French fries black pepper 2 x 125g tins Swedish ansjovis (sprats), drained, see recipe tip 300ml/½ pint full-fat milk 300ml/½ pint double cream 2–3 tbsp breadcrumbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in).Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl.Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes.Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath.The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 x 2½in). Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Melt 3 tablespoons of the butter in a large frying pan (I use a non-stick one of 28cm/11in diameter). Add the onions, sprinkle with the ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) and stir for a few minutes over medium–high heat. Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. Keep an eye on them, and stir regularly: they should be soft and pale gold. If they are beginning to catch, you can sprinkle a little water into the pan, or add more butter. Once they’re ready, use a bendy spatula to scrape them and their buttery juices into a bowl. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Put a third of the potatoes into the buttered dish. Season with 1 teaspoon of sea salt flakes (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Spread half the soft onions over the potatoes, followed by one tin of sprats. And now layer up again: the second third of potatoes, salt and pepper as before, followed by the remaining onions and the second tin of sprats. Top with the final third of potatoes. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. Mix together the milk and cream in a jug and pour it over the potatoes – it won’t cover them completely. Push down any that are poking up, just so that they’re lightly covered with the creamy milk, but don’t worry if they pop up again. Sprinkle over the breadcrumbs, if using, and dot over the remaining tablespoon of butter, then bake for 1 hour, but check at 45 minutes: push a fork in, and if it meets with no resistance, the potatoes are cooked. They’ll certainly be golden on top, but it’s essential they’re soft underneath. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Recipe tips You may have come across Jansson’s temptation described as a potato and anchovy dish. But in fact, the Swedish ‘ansjovis’ are sprats rather than anchovies, not a completely different kettle of fish, but different enough. Significantly, they are less salty and intense, having a lighter, sweeter cure than anchovies; it might be more accurate to describe them as pickled. I get mine from my usual online supermarket but otherwise you can get them from Scandinavian food websites. Leftovers are easily reheated for repeated rapture. For many Swedes – and those of us who are not Swedish – it is these reheated leftovers that are the real Christmas treat."
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} | 699e3cd773a45fbdec8ec351abaa4a095f3a6195fcb6ba58a3e9daab1f8dcb9d | Potted pig’s trotters recipe
An average of 3.2 out of 5 stars from 6 ratings This makes a great snack for a special lunch or a starter for a dinner party. 2 pig’s trotters, from hind leg200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped2 carrots, peeled and chopped1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped2 tbsp chopped fresh flatleaf parsley50g/1¾oz gherkins, choppedpinch Chinese five-spice powdersplash Worcestershire sauce 2 pig’s trotters, from hind leg 200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz gherkins, chopped pinch Chinese five-spice powder splash Worcestershire sauce 4tbsp flatleaf parsley, leaves left whole½ banana shallot, thinly sliced 4tbsp flatleaf parsley, leaves left whole ½ banana shallot, thinly sliced 6 sourdough slices, grilled, to serve12 large capers on stalks, to serve 6 sourdough slices, grilled, to serve 12 large capers on stalks, to serve Method Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. | {
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"title": "Potted pig’s trotters recipe",
"content": "An average of 3.2 out of 5 stars from 6 ratings This makes a great snack for a special lunch or a starter for a dinner party. 2 pig’s trotters, from hind leg200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped2 carrots, peeled and chopped1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped2 tbsp chopped fresh flatleaf parsley50g/1¾oz gherkins, choppedpinch Chinese five-spice powdersplash Worcestershire sauce 2 pig’s trotters, from hind leg 200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz gherkins, chopped pinch Chinese five-spice powder splash Worcestershire sauce 4tbsp flatleaf parsley, leaves left whole½ banana shallot, thinly sliced 4tbsp flatleaf parsley, leaves left whole ½ banana shallot, thinly sliced 6 sourdough slices, grilled, to serve12 large capers on stalks, to serve 6 sourdough slices, grilled, to serve 12 large capers on stalks, to serve Method Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad."
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} | b7a7977861680694424ded569eb8f2abe0ef73f5416b5915da2d66c10e110c7d | Seven-cup pudding with butterscotch sauce recipe
An average of 5.0 out of 5 stars from 2 ratings Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream. 1 mug raisins1 mug sultanas1 mug self-raising flour1 mug shredded suet1 mug fresh breadcrumbs1 mug light muscovado sugar1 level tsp ground cinnamon1 heaped tsp ground mixed spice1 mug whole milk1 medium free-range egg, beatenbutter, for greasing 1 mug raisins 1 mug sultanas 1 mug self-raising flour 1 mug shredded suet 1 mug fresh breadcrumbs 1 mug light muscovado sugar 1 level tsp ground cinnamon 1 heaped tsp ground mixed spice 1 mug whole milk 1 medium free-range egg, beaten butter, for greasing 75g/2¾oz light muscovado sugar50g/2oz butter150ml/5fl oz double creamfew drops vanilla extractcrème fraîche, to serve 75g/2¾oz light muscovado sugar 50g/2oz butter 150ml/5fl oz double cream few drops vanilla extract crème fraîche, to serve Method For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.Add the milk and beaten egg and mix well.Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. Add the milk and beaten egg and mix well. Add the milk and beaten egg and mix well. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. | {
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"title": "Seven-cup pudding with butterscotch sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream. 1 mug raisins1 mug sultanas1 mug self-raising flour1 mug shredded suet1 mug fresh breadcrumbs1 mug light muscovado sugar1 level tsp ground cinnamon1 heaped tsp ground mixed spice1 mug whole milk1 medium free-range egg, beatenbutter, for greasing 1 mug raisins 1 mug sultanas 1 mug self-raising flour 1 mug shredded suet 1 mug fresh breadcrumbs 1 mug light muscovado sugar 1 level tsp ground cinnamon 1 heaped tsp ground mixed spice 1 mug whole milk 1 medium free-range egg, beaten butter, for greasing 75g/2¾oz light muscovado sugar50g/2oz butter150ml/5fl oz double creamfew drops vanilla extractcrème fraîche, to serve 75g/2¾oz light muscovado sugar 50g/2oz butter 150ml/5fl oz double cream few drops vanilla extract crème fraîche, to serve Method For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.Add the milk and beaten egg and mix well.Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. Add the milk and beaten egg and mix well. Add the milk and beaten egg and mix well. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche."
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} | 12b7b994b75d23a027e7e79eca61e93d4bb09e828def1c8b52c95e0213d0f20e | Roast lamb rumps with Rajasthani corn sauce recipe
An average of 3.2 out of 5 stars from 5 ratings This is a roast lamb dinner with a spicy twist, designed to make any Sunday that little bit special. 4 cloves1cm/½in piece cinnamon stick1 tsp cumin seeds, lightly toasted1 tbsp black stone flower2 tbsp plain yoghurt1 tsp Kashmiri chilli powder1 tbsp ginger garlic pastepinch salt½ tsp sugar 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly toasted 1 tbsp black stone flower 2 tbsp plain yoghurt 1 tsp Kashmiri chilli powder 1 tbsp ginger garlic paste pinch salt ½ tsp sugar 70ml/2½fl oz ghee or clarified butter6 cloves2 large black cardamom pods1 bay leaf2 onions, finely chopped½ tsp ground turmeric1 tsp salt1 tbsp ginger garlic paste2–3 green chillies, stalks removed and slit lengthways1 x 200g/7oz tin sweetcorn, drained4 tbsp plain yoghurt150ml/5fl oz lamb stock or boiling water50g/1¾oz fresh coriander, roughly chopped1 tsp garam masala1 lemon, juice onlyfreshly ground black pepper 70ml/2½fl oz ghee or clarified butter 6 cloves 2 large black cardamom pods 1 bay leaf 2 onions, finely chopped ½ tsp ground turmeric 1 tsp salt 1 tbsp ginger garlic paste 2–3 green chillies, stalks removed and slit lengthways 1 x 200g/7oz tin sweetcorn, drained 4 tbsp plain yoghurt 150ml/5fl oz lamb stock or boiling water 50g/1¾oz fresh coriander, roughly chopped 1 tsp garam masala 1 lemon, juice only freshly ground black pepper 4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off½ tsp salt1½ tbsp corn or vegetable oil, plus extra for cooking1 tsp chilli powder 4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off ½ tsp salt 1½ tbsp corn or vegetable oil, plus extra for cooking 1 tsp chilli powder wilted greens wilted greens Method To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat.Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes.As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens. To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat. Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes. Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes. As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens. | {
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"title": "Roast lamb rumps with Rajasthani corn sauce recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings This is a roast lamb dinner with a spicy twist, designed to make any Sunday that little bit special. 4 cloves1cm/½in piece cinnamon stick1 tsp cumin seeds, lightly toasted1 tbsp black stone flower2 tbsp plain yoghurt1 tsp Kashmiri chilli powder1 tbsp ginger garlic pastepinch salt½ tsp sugar 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly toasted 1 tbsp black stone flower 2 tbsp plain yoghurt 1 tsp Kashmiri chilli powder 1 tbsp ginger garlic paste pinch salt ½ tsp sugar 70ml/2½fl oz ghee or clarified butter6 cloves2 large black cardamom pods1 bay leaf2 onions, finely chopped½ tsp ground turmeric1 tsp salt1 tbsp ginger garlic paste2–3 green chillies, stalks removed and slit lengthways1 x 200g/7oz tin sweetcorn, drained4 tbsp plain yoghurt150ml/5fl oz lamb stock or boiling water50g/1¾oz fresh coriander, roughly chopped1 tsp garam masala1 lemon, juice onlyfreshly ground black pepper 70ml/2½fl oz ghee or clarified butter 6 cloves 2 large black cardamom pods 1 bay leaf 2 onions, finely chopped ½ tsp ground turmeric 1 tsp salt 1 tbsp ginger garlic paste 2–3 green chillies, stalks removed and slit lengthways 1 x 200g/7oz tin sweetcorn, drained 4 tbsp plain yoghurt 150ml/5fl oz lamb stock or boiling water 50g/1¾oz fresh coriander, roughly chopped 1 tsp garam masala 1 lemon, juice only freshly ground black pepper 4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off½ tsp salt1½ tbsp corn or vegetable oil, plus extra for cooking1 tsp chilli powder 4 x 100–150g/3½–5½oz lamb rumps, surface fat trimmed off ½ tsp salt 1½ tbsp corn or vegetable oil, plus extra for cooking 1 tsp chilli powder wilted greens wilted greens Method To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat.Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes.As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens. To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the marinade, dry roast the cloves, cinnamon, cumin and black stone flower in a hot pan for about 30 seconds, to release their aromas. Pound using a pestle and mortar and mix with the yoghurt, chilli powder, ginger garlic paste, salt, and sugar in a small bowl. Set aside. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat. To make the sauce, heat the ghee in a heavy-bottomed pan. Add the cloves, black cardamom seeds and bay leaf. When they start to crackle, add the onions and cook over a medium heat. Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes. Add the turmeric and salt and fry briskly for a minute, taking care the turmeric doesn't start to burn. Add the ginger garlic paste and fry for a further couple of minutes. As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. As soon as the fat starts to separate from the mixture, add the green chillies, three quarters of the sweetcorn and the yoghurt. Cook, stirring continually, over a low heat for around 15–20 minutes until the corn has broken down and the sauce starts to become very thick. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Add the lamb stock. Bring back to the boil, add the coriander and the remaining sweetcorn and reduce to a medium heat. Simmer for a further 10 minutes. Add the garam masala, season with salt and pepper and finish with a squeeze of lemon juice. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens. Meanwhile, to cook the lamb, preheat the oven to 170C/150C Fan/Gas 3. Mix together the salt, oil and chilli powder and rub all over the meat. Heat a drizzle of oil in a heavy pan and sear the rumps over a medium heat for 2–3 minutes. Flip them and cook another 2 minutes. Spread the reserved marinade all over the seared lamb and roast for 6–7 minutes. Leave to rest for 3–4 minutes before slicing evenly and serving with the sauce and the wilted greens."
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} | 470746b47b55a1d2701b4629a9fa2bb80f0992f1b487a228345ee59fc994a8d8 | Garlic and rosemary steak with sprouting broccoli recipe
An average of 2.5 out of 5 stars from 2 ratings Fillet steak is infused in a garlic and rosemary oil and served with smoky charred broccoli and black garlic purée. 2 garlic cloves, sliced1 rosemary sprig, needles picked and chopped2 tbsp olive oil2 x 200g/7oz fillet steak 2 garlic cloves, sliced 1 rosemary sprig, needles picked and chopped 2 tbsp olive oil 2 x 200g/7oz fillet steak 1 tbsp olive oil1 garlic clove200g/7oz chestnut mushrooms½ black garlic bulb200ml/7fl oz chicken stock 1 tbsp olive oil 1 garlic clove 200g/7oz chestnut mushrooms ½ black garlic bulb 200ml/7fl oz chicken stock 6 spears purple sprouting broccoli1 tbsp olive oil½ bunch tarragon, chopped, plus 2 sprigs, leaves picked, to serve100ml/3½fl oz double cream 6 spears purple sprouting broccoli 1 tbsp olive oil ½ bunch tarragon, chopped, plus 2 sprigs, leaves picked, to serve 100ml/3½fl oz double cream Method To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon.Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve. To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon. Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve. Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve. | {
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"title": "Garlic and rosemary steak with sprouting broccoli recipe",
"content": "An average of 2.5 out of 5 stars from 2 ratings Fillet steak is infused in a garlic and rosemary oil and served with smoky charred broccoli and black garlic purée. 2 garlic cloves, sliced1 rosemary sprig, needles picked and chopped2 tbsp olive oil2 x 200g/7oz fillet steak 2 garlic cloves, sliced 1 rosemary sprig, needles picked and chopped 2 tbsp olive oil 2 x 200g/7oz fillet steak 1 tbsp olive oil1 garlic clove200g/7oz chestnut mushrooms½ black garlic bulb200ml/7fl oz chicken stock 1 tbsp olive oil 1 garlic clove 200g/7oz chestnut mushrooms ½ black garlic bulb 200ml/7fl oz chicken stock 6 spears purple sprouting broccoli1 tbsp olive oil½ bunch tarragon, chopped, plus 2 sprigs, leaves picked, to serve100ml/3½fl oz double cream 6 spears purple sprouting broccoli 1 tbsp olive oil ½ bunch tarragon, chopped, plus 2 sprigs, leaves picked, to serve 100ml/3½fl oz double cream Method To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon.Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve. To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon. To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon. Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve. Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve."
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} | 1fd46ed000d5d3dd0c5ab92a950b5740cd8793d24a7537e58ba71a9fa0b143c9 | Sea bass en papillote with a Thai-style salad and lime butter sauce recipe
An average of 5.0 out of 5 stars from 1 rating 150g/5½oz sea bass fillet30g/1oz butter, cut into cubessalt and freshly ground black peppersqueeze lemon juice2 tbsp white wine 150g/5½oz sea bass fillet 30g/1oz butter, cut into cubes salt and freshly ground black pepper squeeze lemon juice 2 tbsp white wine small handful each fresh coriander and mint leavesdash olive oil½ lime, juice only3 cherry tomatoes, halved2 tsp soy sauce small handful each fresh coriander and mint leaves dash olive oil ½ lime, juice only 3 cherry tomatoes, halved 2 tsp soy sauce dash olive oil¼ onion, finely chopped150ml/5fl oz white wine2 tbsp double cream1 lime, zest onlysalt and freshly ground black pepper dash olive oil ¼ onion, finely chopped 150ml/5fl oz white wine 2 tbsp double cream 1 lime, zest only salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet.Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel.Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place.Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside.For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured.Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes.To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet. For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet. Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel. Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel. Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place. Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place. Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside. Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside. For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured. For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured. Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes. Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes. To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce. To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 150g/5½oz sea bass fillet30g/1oz butter, cut into cubessalt and freshly ground black peppersqueeze lemon juice2 tbsp white wine 150g/5½oz sea bass fillet 30g/1oz butter, cut into cubes salt and freshly ground black pepper squeeze lemon juice 2 tbsp white wine small handful each fresh coriander and mint leavesdash olive oil½ lime, juice only3 cherry tomatoes, halved2 tsp soy sauce small handful each fresh coriander and mint leaves dash olive oil ½ lime, juice only 3 cherry tomatoes, halved 2 tsp soy sauce dash olive oil¼ onion, finely chopped150ml/5fl oz white wine2 tbsp double cream1 lime, zest onlysalt and freshly ground black pepper dash olive oil ¼ onion, finely chopped 150ml/5fl oz white wine 2 tbsp double cream 1 lime, zest only salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet.Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel.Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place.Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside.For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured.Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes.To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet. For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet. Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel. Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel. Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place. Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place. Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside. Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside. For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured. For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured. Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes. Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes. To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce. To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce."
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} | c94f8000190eed4330f9407feb315687ccab392e68793f6fb255c5a4ffd41132 | Fresh lime curd recipe
An average of 3.8 out of 5 stars from 5 ratings 112g/3¾oz plus 1 tsp golden caster sugar25g/1oz plus 1 tsp cold unsalted butter, cut into pieces2 large eggs, lightly beatenjuice of 2 limesfreshly grated lime zest of 1 lime 112g/3¾oz plus 1 tsp golden caster sugar 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces 2 large eggs, lightly beaten juice of 2 limes freshly grated lime zest of 1 lime Method In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. | {
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"title": "Fresh lime curd recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings 112g/3¾oz plus 1 tsp golden caster sugar25g/1oz plus 1 tsp cold unsalted butter, cut into pieces2 large eggs, lightly beatenjuice of 2 limesfreshly grated lime zest of 1 lime 112g/3¾oz plus 1 tsp golden caster sugar 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces 2 large eggs, lightly beaten juice of 2 limes freshly grated lime zest of 1 lime Method In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film."
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} | 5c193382d3d85c388c5be941bcd190dac8a7b01cc1a879858f388428b9f8d474 | Beef rendang recipe
An average of 4.0 out of 5 stars from 2 ratings Melt in the mouth beef makes this coconutty rendang curry a dream to eat. 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped 6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 4 tbsp vegetable oil 1 cinnamon stick2 star anise 4 cardamom pods, smashed3 cloves2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced400ml tin coconut milk200g/7oz plain yoghurt1 tbsp tamarind paste 6 kaffir lime leaves, shredded50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted 4 tbsp vegetable oil 1 cinnamon stick 2 star anise 4 cardamom pods, smashed 3 cloves 2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced 400ml tin coconut milk 200g/7oz plain yoghurt 1 tbsp tamarind paste 6 kaffir lime leaves, shredded 50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted ½ cucumber, chopped1 red chilli, chopped ½ cucumber, chopped 1 red chilli, chopped Method To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the paste, blend all the ingredients together in a food processor until smooth. To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. | {
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"title": "Beef rendang recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Melt in the mouth beef makes this coconutty rendang curry a dream to eat. 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped 6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 4 tbsp vegetable oil 1 cinnamon stick2 star anise 4 cardamom pods, smashed3 cloves2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced400ml tin coconut milk200g/7oz plain yoghurt1 tbsp tamarind paste 6 kaffir lime leaves, shredded50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted 4 tbsp vegetable oil 1 cinnamon stick 2 star anise 4 cardamom pods, smashed 3 cloves 2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced 400ml tin coconut milk 200g/7oz plain yoghurt 1 tbsp tamarind paste 6 kaffir lime leaves, shredded 50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted ½ cucumber, chopped1 red chilli, chopped ½ cucumber, chopped 1 red chilli, chopped Method To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the paste, blend all the ingredients together in a food processor until smooth. To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve."
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} | 67343a7f0d84cf389a12740bd875f3c87fc323c5223c830697ae0ff2de13f0fa | Roast chicken vindaloo recipe
An average of 4.5 out of 5 stars from 2 ratings Spice up your Sunday roast with marinated chicken and vindaloo gravy. And don't be intimidated by the long list of ingredients: this is a really easy recipe. 1 tsp ground cumin 1 tbsp ground coriander 1 tsp turmeric ½ tsp ground ginger1 tsp ground cinnamon½ tsp ground cloves1 tsp ground black pepper ½ tsp ground fenugreek seeds1 tsp mustard powder1 tsp red chili powder 1 tsp ground cumin 1 tbsp ground coriander 1 tsp turmeric ½ tsp ground ginger 1 tsp ground cinnamon ½ tsp ground cloves 1 tsp ground black pepper ½ tsp ground fenugreek seeds 1 tsp mustard powder 1 tsp red chili powder 3 tbsp garlic paste3 tbsp palm vinegar or red wine vinegar2 tbsp vindaloo spice mix (from above)2 tbsp oil salt, to taste2 double (large) poussin or small chickens, oven-ready with skin on16-20 baby carrots watercress leaves, to garnish 3 tbsp garlic paste 3 tbsp palm vinegar or red wine vinegar 2 tbsp vindaloo spice mix (from above) 2 tbsp oil salt, to taste 2 double (large) poussin or small chickens, oven-ready with skin on 16-20 baby carrots watercress leaves, to garnish 2 tbsp sunflower oil1 cinnamon stick3 garlic cloves, sliced2 medium onions, finely chopped1 tbsp vindaloo spice mix2 medium tomatoes, pureed 2 tbsp palm vinegar or red wine vinegar1 tsp palm sugar100ml/3½fl oz chicken stocksalt, to taste1 tbsp chopped fresh coriander leaves 2 tbsp sunflower oil 1 cinnamon stick 3 garlic cloves, sliced 2 medium onions, finely chopped 1 tbsp vindaloo spice mix 2 medium tomatoes, pureed 2 tbsp palm vinegar or red wine vinegar 1 tsp palm sugar 100ml/3½fl oz chicken stock salt, to taste 1 tbsp chopped fresh coriander leaves 70g/2½oz butter½ tsp red chilli powder2 tbsp lime juice1 tsp chaat masala1 tsp caster sugar300g/10½oz frozen sweetcorn kernels 2 tbsp chopped fresh coriander leaves 70g/2½oz butter ½ tsp red chilli powder 2 tbsp lime juice 1 tsp chaat masala 1 tsp caster sugar 300g/10½oz frozen sweetcorn kernels 2 tbsp chopped fresh coriander leaves Method For the vindaloo spice mix, put all the ingredients in a container and mix to combine.For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour.Preheat the oven to 200C/400F/Gas 6.For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve.For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes.Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. For the vindaloo spice mix, put all the ingredients in a container and mix to combine. For the vindaloo spice mix, put all the ingredients in a container and mix to combine. For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour. For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve. For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve. For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes. For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes. Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. Recipe tips Any leftover spice mix can be stored in an airtight container for up to six months. | {
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"title": "Roast chicken vindaloo recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Spice up your Sunday roast with marinated chicken and vindaloo gravy. And don't be intimidated by the long list of ingredients: this is a really easy recipe. 1 tsp ground cumin 1 tbsp ground coriander 1 tsp turmeric ½ tsp ground ginger1 tsp ground cinnamon½ tsp ground cloves1 tsp ground black pepper ½ tsp ground fenugreek seeds1 tsp mustard powder1 tsp red chili powder 1 tsp ground cumin 1 tbsp ground coriander 1 tsp turmeric ½ tsp ground ginger 1 tsp ground cinnamon ½ tsp ground cloves 1 tsp ground black pepper ½ tsp ground fenugreek seeds 1 tsp mustard powder 1 tsp red chili powder 3 tbsp garlic paste3 tbsp palm vinegar or red wine vinegar2 tbsp vindaloo spice mix (from above)2 tbsp oil salt, to taste2 double (large) poussin or small chickens, oven-ready with skin on16-20 baby carrots watercress leaves, to garnish 3 tbsp garlic paste 3 tbsp palm vinegar or red wine vinegar 2 tbsp vindaloo spice mix (from above) 2 tbsp oil salt, to taste 2 double (large) poussin or small chickens, oven-ready with skin on 16-20 baby carrots watercress leaves, to garnish 2 tbsp sunflower oil1 cinnamon stick3 garlic cloves, sliced2 medium onions, finely chopped1 tbsp vindaloo spice mix2 medium tomatoes, pureed 2 tbsp palm vinegar or red wine vinegar1 tsp palm sugar100ml/3½fl oz chicken stocksalt, to taste1 tbsp chopped fresh coriander leaves 2 tbsp sunflower oil 1 cinnamon stick 3 garlic cloves, sliced 2 medium onions, finely chopped 1 tbsp vindaloo spice mix 2 medium tomatoes, pureed 2 tbsp palm vinegar or red wine vinegar 1 tsp palm sugar 100ml/3½fl oz chicken stock salt, to taste 1 tbsp chopped fresh coriander leaves 70g/2½oz butter½ tsp red chilli powder2 tbsp lime juice1 tsp chaat masala1 tsp caster sugar300g/10½oz frozen sweetcorn kernels 2 tbsp chopped fresh coriander leaves 70g/2½oz butter ½ tsp red chilli powder 2 tbsp lime juice 1 tsp chaat masala 1 tsp caster sugar 300g/10½oz frozen sweetcorn kernels 2 tbsp chopped fresh coriander leaves Method For the vindaloo spice mix, put all the ingredients in a container and mix to combine.For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour.Preheat the oven to 200C/400F/Gas 6.For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve.For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes.Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. For the vindaloo spice mix, put all the ingredients in a container and mix to combine. For the vindaloo spice mix, put all the ingredients in a container and mix to combine. For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour. For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve. For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve. For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes. For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes. Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves. Recipe tips Any leftover spice mix can be stored in an airtight container for up to six months."
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} | df05a5b8e12b6e3ce63d262db48b9075f13ca41c6e65f60bde222780ab7db17c | Sticky prawns and cured salmon with shallots recipe
Sticky prawns and cured salmon with fragrant vegetables and crispy shallots An average of 0.0 out of 5 stars from 0 ratings Cured salmon, sticky prawns and a fragrant Asian salad on the side – a perfect dish for warmer weather. 1 tbsp fine salt1 tbsp caster sugar300g/10½oz sushi grade salmon 1 tbsp fine salt 1 tbsp caster sugar 300g/10½oz sushi grade salmon 1 cucumber, thinly sliced1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 bunch Thai basil, finely chopped 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 2 limes, juice only2 green chillies, thinly sliced1 banana shallot, thinly sliced 2 tbsp Thai fish sauce 25g/1oz palm sugar 3 garlic cloves, crushed 1 cucumber, thinly sliced 1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 bunch Thai basil, finely chopped 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 2 limes, juice only 2 green chillies, thinly sliced 1 banana shallot, thinly sliced 2 tbsp Thai fish sauce 25g/1oz palm sugar 3 garlic cloves, crushed 3 banana shallots, thinly slicedvegetable oil, for deep-frying75g/2½oz plain floursalt 3 banana shallots, thinly sliced vegetable oil, for deep-frying 75g/2½oz plain flour salt 1 tbsp groundnut oil6 large raw prawns, shells removed and butterflied 1 red onion, thinly sliced1 red chilli, finely chopped2 garlic cloves, crushed2 tbsp honey 2 tbsp light soy sauce 1 lime, juice only 1 tbsp groundnut oil 6 large raw prawns, shells removed and butterflied 1 red onion, thinly sliced 1 red chilli, finely chopped 2 garlic cloves, crushed 2 tbsp honey 2 tbsp light soy sauce 1 lime, juice only Method To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top. To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top. | {
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"content": "Sticky prawns and cured salmon with fragrant vegetables and crispy shallots An average of 0.0 out of 5 stars from 0 ratings Cured salmon, sticky prawns and a fragrant Asian salad on the side – a perfect dish for warmer weather. 1 tbsp fine salt1 tbsp caster sugar300g/10½oz sushi grade salmon 1 tbsp fine salt 1 tbsp caster sugar 300g/10½oz sushi grade salmon 1 cucumber, thinly sliced1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 bunch Thai basil, finely chopped 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 2 limes, juice only2 green chillies, thinly sliced1 banana shallot, thinly sliced 2 tbsp Thai fish sauce 25g/1oz palm sugar 3 garlic cloves, crushed 1 cucumber, thinly sliced 1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 bunch Thai basil, finely chopped 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 2 limes, juice only 2 green chillies, thinly sliced 1 banana shallot, thinly sliced 2 tbsp Thai fish sauce 25g/1oz palm sugar 3 garlic cloves, crushed 3 banana shallots, thinly slicedvegetable oil, for deep-frying75g/2½oz plain floursalt 3 banana shallots, thinly sliced vegetable oil, for deep-frying 75g/2½oz plain flour salt 1 tbsp groundnut oil6 large raw prawns, shells removed and butterflied 1 red onion, thinly sliced1 red chilli, finely chopped2 garlic cloves, crushed2 tbsp honey 2 tbsp light soy sauce 1 lime, juice only 1 tbsp groundnut oil 6 large raw prawns, shells removed and butterflied 1 red onion, thinly sliced 1 red chilli, finely chopped 2 garlic cloves, crushed 2 tbsp honey 2 tbsp light soy sauce 1 lime, juice only Method To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top. To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salmon, sprinkle the salmon flesh with the salt and sugar and coat well. Set aside in the fridge for 1 hour. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. To make the salad, mix the cucumber, fennel, spring onions and herbs together in a bowl. Mix together the lime juice, chillies, shallots, fish sauce, palm sugar and garlic in a small bowl. Add the dressing to the vegetables and herbs and mix well. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. Slice the salmon thinly and place on a large plate. Top with the salad making sure it is well coated with dressing. Leave to marinate. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. To make the crispy shallots, sprinkle some salt over the shallots and set aside for 30 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. Season the flour with salt and squeeze the shallots to remove excess liquid. Dust the shallots in the seasoned flour then deep-fry until golden. Drain on kitchen paper and set aside. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To make the prawns, heat the oil in a frying pan until hot, add the prawns and cook for 2–3 minutes, or until pink and cooked through. Remove the prawns from the pan and set them aside. Add the red onion, chilli and garlic to the pan and stir-fry over a high heat for 2 minutes. Add the prawns back into the pan then stir in the honey, soy sauce and lime juice. Remove from the heat. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top. To serve, top the salmon salad with the prawns and sprinkle the crispy shallots over the top."
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} | 32fb57efc40fb3ec6329fce60af3995e8b05e8a7045ccdb250bd5b4b0b01b713 | Funfetti cookies recipe
An average of 5.0 out of 5 stars from 4 ratings Delicious, colourful and cheerful-looking cookies. You can leave them plain or decorate with melted chocolate. 200g/7oz unsalted butter, softened100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 200g/7oz unsalted butter, softened 100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunksmulti-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunks multi-coloured sprinkles or funfetti Method Line two baking sheets or large trays with baking paper.Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined.Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Line two baking sheets or large trays with baking paper. Line two baking sheets or large trays with baking paper. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Recipe tips It can be tricky to separate the egg yolk so ask an adult if you need help. The plain flour gives structure and the self-raising flour help the cookies to rise a little. You can replace the white chocolate with milk or dark chocolate chunks. | {
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"title": "Funfetti cookies recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Delicious, colourful and cheerful-looking cookies. You can leave them plain or decorate with melted chocolate. 200g/7oz unsalted butter, softened100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 200g/7oz unsalted butter, softened 100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunksmulti-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunks multi-coloured sprinkles or funfetti Method Line two baking sheets or large trays with baking paper.Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined.Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Line two baking sheets or large trays with baking paper. Line two baking sheets or large trays with baking paper. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Recipe tips It can be tricky to separate the egg yolk so ask an adult if you need help. The plain flour gives structure and the self-raising flour help the cookies to rise a little. You can replace the white chocolate with milk or dark chocolate chunks."
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} | 873ddf69dc1c8c7155235075dc38b5a2b115d96d2d1d84afa07b9d479d81e7b4 | Highland beef salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/highland_beef_salad_45037_16x9.jpg A hearty salad brimming with South-East Asian flavours. Great as a lighter barbecue dish or a quick supper. Each serving provides 338kcal, 37g protein, 11g carbohydrate (of which 12g sugars), 16g fat (of which 4g saturates), 1g fibre and 2g salt. 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper25ml/1fl oz rapeseed oil1 red chilli, finely chopped1 tbsp palm sugar2 garlic cloves, sliced2 tbsp fresh coriander, plus extra for the salad2 tbsp fresh mint1 tsp fish sauce1 tbsp soy sauce1 lime, juice and zest1 round lettuce50g/1¾oz sugar-snap peas, halved6 radishes, sliced 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper 25ml/1fl oz rapeseed oil 1 red chilli, finely chopped 1 tbsp palm sugar 2 garlic cloves, sliced 2 tbsp fresh coriander, plus extra for the salad 2 tbsp fresh mint 1 tsp fish sauce 1 tbsp soy sauce 1 lime, juice and zest 1 round lettuce 50g/1¾oz sugar-snap peas, halved 6 radishes, sliced Method Preheat a barbecue or griddle pan to hot.Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through.To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest.Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Preheat a barbecue or griddle pan to hot. Preheat a barbecue or griddle pan to hot. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. | {
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"title": "Highland beef salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/highland_beef_salad_45037_16x9.jpg A hearty salad brimming with South-East Asian flavours. Great as a lighter barbecue dish or a quick supper. Each serving provides 338kcal, 37g protein, 11g carbohydrate (of which 12g sugars), 16g fat (of which 4g saturates), 1g fibre and 2g salt. 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper25ml/1fl oz rapeseed oil1 red chilli, finely chopped1 tbsp palm sugar2 garlic cloves, sliced2 tbsp fresh coriander, plus extra for the salad2 tbsp fresh mint1 tsp fish sauce1 tbsp soy sauce1 lime, juice and zest1 round lettuce50g/1¾oz sugar-snap peas, halved6 radishes, sliced 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper 25ml/1fl oz rapeseed oil 1 red chilli, finely chopped 1 tbsp palm sugar 2 garlic cloves, sliced 2 tbsp fresh coriander, plus extra for the salad 2 tbsp fresh mint 1 tsp fish sauce 1 tbsp soy sauce 1 lime, juice and zest 1 round lettuce 50g/1¾oz sugar-snap peas, halved 6 radishes, sliced Method Preheat a barbecue or griddle pan to hot.Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through.To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest.Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Preheat a barbecue or griddle pan to hot. Preheat a barbecue or griddle pan to hot. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad."
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} | d39eda1d842d7210e739b77ba94907558126a4fea2131575efc63c5ba071f25b | Sugar-cured prawns with hot and sour pineapple recipe
Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple An average of 5.0 out of 5 stars from 1 rating Fried sweet potatoes, sticky hot and sour pineapple and cured prawns make this an exotic hot and sour supper. 350g/12oz raw king prawns, peeled and cut down the back75g/2½oz caster sugar2 tsp sea salt2 limes, zest only 350g/12oz raw king prawns, peeled and cut down the back 75g/2½oz caster sugar 2 tsp sea salt 2 limes, zest only vegetable oil, for frying2 small sweet potatoes, peeled and thinly slicedsea salt, to season vegetable oil, for frying 2 small sweet potatoes, peeled and thinly sliced sea salt, to season 100g/3½oz salted butter, softened1 small bunch fresh coriander, roughly chopped 100g/3½oz salted butter, softened 1 small bunch fresh coriander, roughly chopped 40g/1½oz palm sugar 20ml/¾fl oz white wine vinegar 30g/1oz chilli paste 30ml/1fl oz fish sauce 3 limes, juice only 3 garlic cloves, crushed1 tsp grated fresh ginger1 tbsp toasted sesame oil1 small pineapple (or 3 slices of a large one), cut into fingers 40g/1½oz palm sugar 20ml/¾fl oz white wine vinegar 30g/1oz chilli paste 30ml/1fl oz fish sauce 3 limes, juice only 3 garlic cloves, crushed 1 tsp grated fresh ginger 1 tbsp toasted sesame oil 1 small pineapple (or 3 slices of a large one), cut into fingers 150ml/5fl oz crème fraîche 2 tbsp roughly chopped coriander leaves4 spring onions, thinly sliced2 tbsp sesame seeds1 red chilli, finely chopped1 tbsp sesame oil 150ml/5fl oz crème fraîche 2 tbsp roughly chopped coriander leaves 4 spring onions, thinly sliced 2 tbsp sesame seeds 1 red chilli, finely chopped 1 tbsp sesame oil Method Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight.To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later.To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky.Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve.Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Melt the coriander butter in a small saucepan over a low heat.To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight. Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight. To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later. To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky. To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky. Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve. Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve. Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Melt the coriander butter in a small saucepan over a low heat. Melt the coriander butter in a small saucepan over a low heat. To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. Recipe tips Use a mandoline if you want extra-thin, crispy sweet potato chips! | {
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"title": "Sugar-cured prawns with hot and sour pineapple recipe",
"content": "Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple An average of 5.0 out of 5 stars from 1 rating Fried sweet potatoes, sticky hot and sour pineapple and cured prawns make this an exotic hot and sour supper. 350g/12oz raw king prawns, peeled and cut down the back75g/2½oz caster sugar2 tsp sea salt2 limes, zest only 350g/12oz raw king prawns, peeled and cut down the back 75g/2½oz caster sugar 2 tsp sea salt 2 limes, zest only vegetable oil, for frying2 small sweet potatoes, peeled and thinly slicedsea salt, to season vegetable oil, for frying 2 small sweet potatoes, peeled and thinly sliced sea salt, to season 100g/3½oz salted butter, softened1 small bunch fresh coriander, roughly chopped 100g/3½oz salted butter, softened 1 small bunch fresh coriander, roughly chopped 40g/1½oz palm sugar 20ml/¾fl oz white wine vinegar 30g/1oz chilli paste 30ml/1fl oz fish sauce 3 limes, juice only 3 garlic cloves, crushed1 tsp grated fresh ginger1 tbsp toasted sesame oil1 small pineapple (or 3 slices of a large one), cut into fingers 40g/1½oz palm sugar 20ml/¾fl oz white wine vinegar 30g/1oz chilli paste 30ml/1fl oz fish sauce 3 limes, juice only 3 garlic cloves, crushed 1 tsp grated fresh ginger 1 tbsp toasted sesame oil 1 small pineapple (or 3 slices of a large one), cut into fingers 150ml/5fl oz crème fraîche 2 tbsp roughly chopped coriander leaves4 spring onions, thinly sliced2 tbsp sesame seeds1 red chilli, finely chopped1 tbsp sesame oil 150ml/5fl oz crème fraîche 2 tbsp roughly chopped coriander leaves 4 spring onions, thinly sliced 2 tbsp sesame seeds 1 red chilli, finely chopped 1 tbsp sesame oil Method Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight.To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later.To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky.Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve.Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Melt the coriander butter in a small saucepan over a low heat.To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight. Combine the prawns with the sugar, salt and lime zest. Cover and leave to cure in the fridge overnight. To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the sweet potatoes, pour the vegetable oil into a heavy-bottomed pan (or a deep-fat fryer) and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the sweet potato in batches, frying for about 1 minute each time until the sweet potato turns golden and crispy. Remove each batch, drain on kitchen paper and season with sea salt whilst still hot. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later. To make the coriander butter, mix the soft butter with the coriander in a small bowl, cover and set aside in the fridge until later. To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky. To make the hot and sour pineapple, combine the palm sugar, white wine vinegar, chilli paste, fish sauce, lime juice, garlic, ginger and toasted sesame oil in a small saucepan and reduce over a medium heat until sticky. Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve. Preheat your grill to hot, or put a griddle pan over a high heat. Chargrill the pineapple on all sides until blackened and soft, then combine the chargrilled pineapple with the sticky hot and sour sauce. Keep warm until ready to serve. Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Heat a frying pan over a medium-high heat. Remove the prawns from the cure and pat dry. Cook the prawns in the dry, hot frying pan for 2–3 minutes or until cooked through. Melt the coriander butter in a small saucepan over a low heat. Melt the coriander butter in a small saucepan over a low heat. To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. To serve, spoon some crème fraîche onto the plates and dress with the pineapple and prawns. Garnish with coriander, spring onions, sesame seeds and red chilli. Drizzle with a little sesame oil, and finish with the melted butter and the fried sweet potatoes. Recipe tips Use a mandoline if you want extra-thin, crispy sweet potato chips!"
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} | 95b4894aa4720ec66d5a2974ecfe2a54b3f20cdf909cc40b07fb0505c97b9e6b | Fish cakes with masala peas and spinach sauce recipe
To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander.Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher.Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly.Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes.To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste.To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide.Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes.To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside.To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce. To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander. Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher. Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher. Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly. Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly. Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes. Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes. To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste. To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste. To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide. To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide. Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes. Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes. To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside. To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside. To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce. | {
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"title": "Fish cakes with masala peas and spinach sauce recipe",
"content": "To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander.Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher.Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly.Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes.To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste.To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide.Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes.To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside.To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce. To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander. Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander. Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher. Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher. Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly. Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20–30 seconds, stirring constantly. Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes. Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes. To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste. To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3–4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste. To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide. To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide. Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes. Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes. To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside. To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside. To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side, or until golden-brown, crisp and hot through. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce. Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce."
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} | 22726d4c2bfabf46737d1628171a91f96864ae18a6f63aace4257ca9928eb791 | Fried fish in oatmeal with tartare sauce recipe
An average of 5.0 out of 5 stars from 1 rating 600g/1lb 5oz mixed fish fillets (such as herring, smoked haddock, plaice, etc), any pin bones removed, cut into stripssalt and freshly ground black pepper½ lemon, juice only2 free-range eggs, beaten200g/7oz pinhead oatmeal sunflower oil, for frying 600g/1lb 5oz mixed fish fillets (such as herring, smoked haddock, plaice, etc), any pin bones removed, cut into strips salt and freshly ground black pepper ½ lemon, juice only 2 free-range eggs, beaten 200g/7oz pinhead oatmeal sunflower oil, for frying 1 x 500g/1lb 2oz jar ready-made good quality mayonnaise2 tbsp chopped capers 2 tbsp chopped pickled cornichons or gherkins 2 tbsp chopped fresh parsley leaves2 tbsp chopped fresh dill½ lemon, juice onlysplash Tabasco sauce 1 x 500g/1lb 2oz jar ready-made good quality mayonnaise 2 tbsp chopped capers 2 tbsp chopped pickled cornichons or gherkins 2 tbsp chopped fresh parsley leaves 2 tbsp chopped fresh dill ½ lemon, juice only splash Tabasco sauce salt, to taste1 lemon, cut into wedges salt, to taste 1 lemon, cut into wedges Method Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice.Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish.Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.)To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges. Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice. Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice. Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish. Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.) Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.) To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges. To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges. | {
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"title": "Fried fish in oatmeal with tartare sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 600g/1lb 5oz mixed fish fillets (such as herring, smoked haddock, plaice, etc), any pin bones removed, cut into stripssalt and freshly ground black pepper½ lemon, juice only2 free-range eggs, beaten200g/7oz pinhead oatmeal sunflower oil, for frying 600g/1lb 5oz mixed fish fillets (such as herring, smoked haddock, plaice, etc), any pin bones removed, cut into strips salt and freshly ground black pepper ½ lemon, juice only 2 free-range eggs, beaten 200g/7oz pinhead oatmeal sunflower oil, for frying 1 x 500g/1lb 2oz jar ready-made good quality mayonnaise2 tbsp chopped capers 2 tbsp chopped pickled cornichons or gherkins 2 tbsp chopped fresh parsley leaves2 tbsp chopped fresh dill½ lemon, juice onlysplash Tabasco sauce 1 x 500g/1lb 2oz jar ready-made good quality mayonnaise 2 tbsp chopped capers 2 tbsp chopped pickled cornichons or gherkins 2 tbsp chopped fresh parsley leaves 2 tbsp chopped fresh dill ½ lemon, juice only splash Tabasco sauce salt, to taste1 lemon, cut into wedges salt, to taste 1 lemon, cut into wedges Method Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice.Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish.Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.)To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges. Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice. Season the fish strips with salt and freshly ground black pepper, and sprinkle over the lemon juice. Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Pour the beaten eggs into a bowl. Sprinkle the pinhead oatmeal onto a plate. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Brush each piece of fish all over with a little of the beaten egg using a pastry brush, then dredge in the oatmeal until completely covered. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish. Pour enough oil into a large frying pan to just cover the base of the pan. Heat the oil over a medium to high heat (CAUTION: hot oil can be dangerous. Do not leave unattended). When the oil is hot, add the prepared fish strips, in batches, and fry for 6-8 minutes, turning once, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper, keeping warm. Repeat the process with the remaining fish. Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.) Meanwhile, for the tartare sauce, in a bowl, mix together all of the tartare sauce ingredients until well combined. Set aside until ready to serve. (NB: this recipe will make more tartare sauce than is needed. Store the remaining sauce in an airtight jar in the fridge for up to a week.) To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges. To serve, divide spoonfuls of the tartare sauce equally among four small dipping bowls. Place one dipping bowl into the centre of each of four serving plates. Arrange the fish goujons around the dipping bowls. Sprinkle over salt, to taste, and garnish with lemon wedges."
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} | e879eadfa782849648ee24bec29e8b9c2e5d915ee929f57c54bf5e25e11def61 | Fish with lemon and brown butter sauce recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02cgg4g.jpg I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours. 2 fillets of lemon sole (about 150g/5oz each), skin removed3 tbsp plain flour½ tsp salt2 pinches freshly ground black pepper1½ tbsp sunflower oil45g/1½oz butter, cut into cubes½ lemon, juice only1 tbsp chopped flatleaf parsley1 tbsp small capers (optional) 2 fillets of lemon sole (about 150g/5oz each), skin removed 3 tbsp plain flour ½ tsp salt 2 pinches freshly ground black pepper 1½ tbsp sunflower oil 45g/1½oz butter, cut into cubes ½ lemon, juice only 1 tbsp chopped flatleaf parsley 1 tbsp small capers (optional) Method Check the fish for small bones and use tweezers to pull out any that you find.Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately. Check the fish for small bones and use tweezers to pull out any that you find. Check the fish for small bones and use tweezers to pull out any that you find. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately. Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately. | {
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"title": "Fish with lemon and brown butter sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02cgg4g.jpg I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours. 2 fillets of lemon sole (about 150g/5oz each), skin removed3 tbsp plain flour½ tsp salt2 pinches freshly ground black pepper1½ tbsp sunflower oil45g/1½oz butter, cut into cubes½ lemon, juice only1 tbsp chopped flatleaf parsley1 tbsp small capers (optional) 2 fillets of lemon sole (about 150g/5oz each), skin removed 3 tbsp plain flour ½ tsp salt 2 pinches freshly ground black pepper 1½ tbsp sunflower oil 45g/1½oz butter, cut into cubes ½ lemon, juice only 1 tbsp chopped flatleaf parsley 1 tbsp small capers (optional) Method Check the fish for small bones and use tweezers to pull out any that you find.Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately. Check the fish for small bones and use tweezers to pull out any that you find. Check the fish for small bones and use tweezers to pull out any that you find. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.) When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately. Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately."
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} | 3b2089ef6da05a38316b3220dce1130bf18b613273b310259c7c843bd4886764 | Wild mushroom risotto with truffle oil recipe
An average of 5.0 out of 5 stars from 6 ratings large knob of butter1 onion, finely chopped1 garlic clove, finely sliced30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped300g/10½oz arborio ricesplash of olive oil, if necessary250ml/8¾ fl oz dry white wine1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)½ bunch parsley, roughly chopped100g/3½oz parmesan, or similar vegetarian hard cheese, finely grateddrizzle truffle oil, to serve large knob of butter 1 onion, finely chopped 1 garlic clove, finely sliced 30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour 450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped 300g/10½oz arborio rice splash of olive oil, if necessary 250ml/8¾ fl oz dry white wine 1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock) ½ bunch parsley, roughly chopped 100g/3½oz parmesan, or similar vegetarian hard cheese, finely grated drizzle truffle oil, to serve Method Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water.Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock.Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Divide the risotto among four serving plates, drizzle with truffle oil and serve. | {
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"title": "Wild mushroom risotto with truffle oil recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings large knob of butter1 onion, finely chopped1 garlic clove, finely sliced30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped300g/10½oz arborio ricesplash of olive oil, if necessary250ml/8¾ fl oz dry white wine1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)½ bunch parsley, roughly chopped100g/3½oz parmesan, or similar vegetarian hard cheese, finely grateddrizzle truffle oil, to serve large knob of butter 1 onion, finely chopped 1 garlic clove, finely sliced 30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour 450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped 300g/10½oz arborio rice splash of olive oil, if necessary 250ml/8¾ fl oz dry white wine 1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock) ½ bunch parsley, roughly chopped 100g/3½oz parmesan, or similar vegetarian hard cheese, finely grated drizzle truffle oil, to serve Method Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water.Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock.Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates, drizzle with truffle oil and serve. Divide the risotto among four serving plates, drizzle with truffle oil and serve."
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} | 52952ba02b88e947e8907e0ddd5d5484f3004d3975429510f26f4235b96a9e60 | Roast vegetable with root vegetable salad recipe
An average of 4.6 out of 5 stars from 10 ratings Sabrina Ghayour swaps chicken for roasted vegetables in this spiced vegetarian filo pie that makes a stunning centrepiece. 1 tsp cayenne pepper2 tsp ground cinnamon2 tsp turmeric2 tsp ground cumin2 tsp garlic granules750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks2 tbsp olive oil50g/1¾oz flaked almonds50g/1¾oz pine nuts100g/3½oz ready-to-eat dried apricots, roughly chopped50g/1¾oz fresh flatleaf parsley, finely chopped4 tbsp runny honey1 unwaxed lemon, finely grated zest and juice 6 filo pastry sheets, each about 48x25cm/19x10in75g/2¾oz butter, melted1 free-range egg, beatensea salt flakes and freshly ground black pepper 1 tsp cayenne pepper 2 tsp ground cinnamon 2 tsp turmeric 2 tsp ground cumin 2 tsp garlic granules 750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes 750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes 500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes 500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks 2 tbsp olive oil 50g/1¾oz flaked almonds 50g/1¾oz pine nuts 100g/3½oz ready-to-eat dried apricots, roughly chopped 50g/1¾oz fresh flatleaf parsley, finely chopped 4 tbsp runny honey 1 unwaxed lemon, finely grated zest and juice 6 filo pastry sheets, each about 48x25cm/19x10in 75g/2¾oz butter, melted 1 free-range egg, beaten sea salt flakes and freshly ground black pepper 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp rose harissa3 tbsp rice wine vinegar2–3 tbsp runny honeygenerous drizzle extra virgin olive oil sea salt flakes and freshly ground black pepper 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar 1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar 1 heaped tsp rose harissa 3 tbsp rice wine vinegar 2–3 tbsp runny honey generous drizzle extra virgin olive oil sea salt flakes and freshly ground black pepper ½ small white cabbage, finely shredded150g/5½oz dried cranberries1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip150g/5½oz cashew nuts, toasted2 large parsnips, peeled and cut into ribbons with a vegetable peeler2 large carrots, peeled and cut into ribbons with a vegetable peeler½ small celeriac, peeled and cut into ribbons with a vegetable peeler30g/1oz fresh dill, finely chopped30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons200g/7oz pomegranate seedssea salt flakes and freshly ground black pepper ½ small white cabbage, finely shredded 150g/5½oz dried cranberries 1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip 150g/5½oz cashew nuts, toasted 2 large parsnips, peeled and cut into ribbons with a vegetable peeler 2 large carrots, peeled and cut into ribbons with a vegetable peeler ½ small celeriac, peeled and cut into ribbons with a vegetable peeler 30g/1oz fresh dill, finely chopped 30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons 200g/7oz pomegranate seeds sea salt flakes and freshly ground black pepper Method To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper.Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla. | {
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"title": "Roast vegetable with root vegetable salad recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings Sabrina Ghayour swaps chicken for roasted vegetables in this spiced vegetarian filo pie that makes a stunning centrepiece. 1 tsp cayenne pepper2 tsp ground cinnamon2 tsp turmeric2 tsp ground cumin2 tsp garlic granules750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks2 tbsp olive oil50g/1¾oz flaked almonds50g/1¾oz pine nuts100g/3½oz ready-to-eat dried apricots, roughly chopped50g/1¾oz fresh flatleaf parsley, finely chopped4 tbsp runny honey1 unwaxed lemon, finely grated zest and juice 6 filo pastry sheets, each about 48x25cm/19x10in75g/2¾oz butter, melted1 free-range egg, beatensea salt flakes and freshly ground black pepper 1 tsp cayenne pepper 2 tsp ground cinnamon 2 tsp turmeric 2 tsp ground cumin 2 tsp garlic granules 750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes 750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes 500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes 500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks 2 tbsp olive oil 50g/1¾oz flaked almonds 50g/1¾oz pine nuts 100g/3½oz ready-to-eat dried apricots, roughly chopped 50g/1¾oz fresh flatleaf parsley, finely chopped 4 tbsp runny honey 1 unwaxed lemon, finely grated zest and juice 6 filo pastry sheets, each about 48x25cm/19x10in 75g/2¾oz butter, melted 1 free-range egg, beaten sea salt flakes and freshly ground black pepper 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp rose harissa3 tbsp rice wine vinegar2–3 tbsp runny honeygenerous drizzle extra virgin olive oil sea salt flakes and freshly ground black pepper 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar 1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar 1 heaped tsp rose harissa 3 tbsp rice wine vinegar 2–3 tbsp runny honey generous drizzle extra virgin olive oil sea salt flakes and freshly ground black pepper ½ small white cabbage, finely shredded150g/5½oz dried cranberries1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip150g/5½oz cashew nuts, toasted2 large parsnips, peeled and cut into ribbons with a vegetable peeler2 large carrots, peeled and cut into ribbons with a vegetable peeler½ small celeriac, peeled and cut into ribbons with a vegetable peeler30g/1oz fresh dill, finely chopped30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons200g/7oz pomegranate seedssea salt flakes and freshly ground black pepper ½ small white cabbage, finely shredded 150g/5½oz dried cranberries 1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip 150g/5½oz cashew nuts, toasted 2 large parsnips, peeled and cut into ribbons with a vegetable peeler 2 large carrots, peeled and cut into ribbons with a vegetable peeler ½ small celeriac, peeled and cut into ribbons with a vegetable peeler 30g/1oz fresh dill, finely chopped 30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons 200g/7oz pomegranate seeds sea salt flakes and freshly ground black pepper Method To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper.Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later). Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla."
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} | 93513e3c16b13665feec2a1f0894591a6f15ae080973d08cb04e3d40066f0465 | Vegetable noodle stir-fry recipe
An average of 4.3 out of 5 stars from 6 ratings A quick veggie noodle dish that's great for using up whatever vegetables you have available. Swap the asparagus for broccoli when it's out of season. 100ml/3½fl oz light soy sauce100ml/5fl oz vegetable stock2 limes, juice only 1 garlic clove, crushed2.5cm/1in piece ginger, peeled, cut into matchsticks1 tbsp cornflour, mixed with a little water to create a paste1 tbsp vegetable oil 1 red onion, finely sliced200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped1 small red chilli, chopped1 tbsp chopped fresh coriander4 asparagus spears, sliced, blanched in boiling water400g/14oz egg noodles, cooked according to packet instructions1 tsp chopped fresh coriander, to garnish 100ml/3½fl oz light soy sauce 100ml/5fl oz vegetable stock 2 limes, juice only 1 garlic clove, crushed 2.5cm/1in piece ginger, peeled, cut into matchsticks 1 tbsp cornflour, mixed with a little water to create a paste 1 tbsp vegetable oil 1 red onion, finely sliced 200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped 1 small red chilli, chopped 1 tbsp chopped fresh coriander 4 asparagus spears, sliced, blanched in boiling water 400g/14oz egg noodles, cooked according to packet instructions 1 tsp chopped fresh coriander, to garnish Method Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened.Add the noodles and mix together well.To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Add the noodles and mix together well. Add the noodles and mix together well. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. | {
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"title": "Vegetable noodle stir-fry recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings A quick veggie noodle dish that's great for using up whatever vegetables you have available. Swap the asparagus for broccoli when it's out of season. 100ml/3½fl oz light soy sauce100ml/5fl oz vegetable stock2 limes, juice only 1 garlic clove, crushed2.5cm/1in piece ginger, peeled, cut into matchsticks1 tbsp cornflour, mixed with a little water to create a paste1 tbsp vegetable oil 1 red onion, finely sliced200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped1 small red chilli, chopped1 tbsp chopped fresh coriander4 asparagus spears, sliced, blanched in boiling water400g/14oz egg noodles, cooked according to packet instructions1 tsp chopped fresh coriander, to garnish 100ml/3½fl oz light soy sauce 100ml/5fl oz vegetable stock 2 limes, juice only 1 garlic clove, crushed 2.5cm/1in piece ginger, peeled, cut into matchsticks 1 tbsp cornflour, mixed with a little water to create a paste 1 tbsp vegetable oil 1 red onion, finely sliced 200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped 1 small red chilli, chopped 1 tbsp chopped fresh coriander 4 asparagus spears, sliced, blanched in boiling water 400g/14oz egg noodles, cooked according to packet instructions 1 tsp chopped fresh coriander, to garnish Method Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened.Add the noodles and mix together well.To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Add the noodles and mix together well. Add the noodles and mix together well. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander."
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} | 44bcee06d88594596591c1a136dad9a630372ab0361d779c0331eedc5535c9fe | Taiwanese three cup chicken with Thai basil recipe
An average of 0.0 out of 5 stars from 0 ratings Crispy fried chicken in a rich and salty three cup sauce. The claypot adds effect for serving, but isn't essential. 1 free-range egg white1 tsp light soy sauce1 tsp oyster sauce½ tsp cornflour240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes5 tbsp vegetable or peanut oil50g/1¾oz onion, cut into 4cm/1½in dice6 dried chillis2 garlic cloves, peeled and sliced2cm/¾in fresh root ginger, peeled and thinly sliced2 spring onions, cut into 4cm/1½in batons2 tbsp Thai basil, plus 1 tbsp to garnish 1 free-range egg white 1 tsp light soy sauce 1 tsp oyster sauce ½ tsp cornflour 240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes 5 tbsp vegetable or peanut oil 50g/1¾oz onion, cut into 4cm/1½in dice 6 dried chillis 2 garlic cloves, peeled and sliced 2cm/¾in fresh root ginger, peeled and thinly sliced 2 spring onions, cut into 4cm/1½in batons 2 tbsp Thai basil, plus 1 tbsp to garnish 1 tsp ground bean sauce (soybean sauce)1 tsp chilli bean sauce2 tsp seasoned rice vinegar1 tbsp oyster sauce1 tbsp light soy sauce 1 tsp dark soy sauce1 tbsp Shaoxing rice wine1 tbsp caster sugar½ tsp cornflour 1 tsp ground bean sauce (soybean sauce) 1 tsp chilli bean sauce 2 tsp seasoned rice vinegar 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Shaoxing rice wine 1 tbsp caster sugar ½ tsp cornflour Method To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds.Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok.To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky.Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. To make the three cup sauce, mix together all of the ingredients in a bowl. To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. | {
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"title": "Taiwanese three cup chicken with Thai basil recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Crispy fried chicken in a rich and salty three cup sauce. The claypot adds effect for serving, but isn't essential. 1 free-range egg white1 tsp light soy sauce1 tsp oyster sauce½ tsp cornflour240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes5 tbsp vegetable or peanut oil50g/1¾oz onion, cut into 4cm/1½in dice6 dried chillis2 garlic cloves, peeled and sliced2cm/¾in fresh root ginger, peeled and thinly sliced2 spring onions, cut into 4cm/1½in batons2 tbsp Thai basil, plus 1 tbsp to garnish 1 free-range egg white 1 tsp light soy sauce 1 tsp oyster sauce ½ tsp cornflour 240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes 5 tbsp vegetable or peanut oil 50g/1¾oz onion, cut into 4cm/1½in dice 6 dried chillis 2 garlic cloves, peeled and sliced 2cm/¾in fresh root ginger, peeled and thinly sliced 2 spring onions, cut into 4cm/1½in batons 2 tbsp Thai basil, plus 1 tbsp to garnish 1 tsp ground bean sauce (soybean sauce)1 tsp chilli bean sauce2 tsp seasoned rice vinegar1 tbsp oyster sauce1 tbsp light soy sauce 1 tsp dark soy sauce1 tbsp Shaoxing rice wine1 tbsp caster sugar½ tsp cornflour 1 tsp ground bean sauce (soybean sauce) 1 tsp chilli bean sauce 2 tsp seasoned rice vinegar 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Shaoxing rice wine 1 tbsp caster sugar ½ tsp cornflour Method To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds.Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok.To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky.Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. To make the three cup sauce, mix together all of the ingredients in a bowl. To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve."
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} | 61fd9cac464851e8be2841dacd26e021a1efc09018bf495f9af36baca0b60fb7 | German-style potato salad recipe
An average of 4.0 out of 5 stars from 2 ratings 2 shallots, finely chopped4 tbsp corn oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt freshly ground black pepper4 large potatoes, cooked and cooled1 tsp mustard seeds50g/1¾ oz gherkins, chopped½ bunch fresh dill, chopped 2 shallots, finely chopped 4 tbsp corn oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt freshly ground black pepper 4 large potatoes, cooked and cooled 1 tsp mustard seeds 50g/1¾ oz gherkins, chopped ½ bunch fresh dill, chopped Method Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill.Serve. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Serve. Serve. | {
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"title": "German-style potato salad recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings 2 shallots, finely chopped4 tbsp corn oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt freshly ground black pepper4 large potatoes, cooked and cooled1 tsp mustard seeds50g/1¾ oz gherkins, chopped½ bunch fresh dill, chopped 2 shallots, finely chopped 4 tbsp corn oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt freshly ground black pepper 4 large potatoes, cooked and cooled 1 tsp mustard seeds 50g/1¾ oz gherkins, chopped ½ bunch fresh dill, chopped Method Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill.Serve. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Serve. Serve."
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} | 54766f5f0c4b6c7a230f48bedc56bcd62aa983a1548aa62c305ac2ea69daa59a | Chicken mornay with chorizo crumb recipe
An average of 5.0 out of 5 stars from 1 rating This chicken dinner is dressed to impress! You could make the chorizo crumb the day before and reheat just before serving. 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled2 sprigs thymedrizzle olive oil4 chicken breasts, bone in (available from your local butcher)4 sprigs thyme4 knobs butter ½ lemon, juice only4 tbsp frozen peas knob of butter sea salt and white pepper pea shoots, to serve 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme drizzle olive oil 4 chicken breasts, bone in (available from your local butcher) 4 sprigs thyme 4 knobs butter ½ lemon, juice only 4 tbsp frozen peas knob of butter sea salt and white pepper pea shoots, to serve 50g/1¾oz walnuts2 tbsp brown sugar1 tsp five-spice powder80g/3oz chorizo, finely chopped¼ roasted red pepper, finely chopped 50g/1¾oz walnuts 2 tbsp brown sugar 1 tsp five-spice powder 80g/3oz chorizo, finely chopped ¼ roasted red pepper, finely chopped 50g/1¾oz Parmesan, grated6 free-range eggs, beaten50ml/2fl oz double cream 1 tsp truffle oil3 pinches white pepper 50g/1¾oz Parmesan, grated 6 free-range eggs, beaten 50ml/2fl oz double cream 1 tsp truffle oil 3 pinches white pepper Method To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. Preheat the oven to 220C/200C Fan/Gas 7.Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred.Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside.To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm.Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve. To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred. Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred. Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside. Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside. To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm. To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm. Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve. | {
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"title": "Chicken mornay with chorizo crumb recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This chicken dinner is dressed to impress! You could make the chorizo crumb the day before and reheat just before serving. 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled2 sprigs thymedrizzle olive oil4 chicken breasts, bone in (available from your local butcher)4 sprigs thyme4 knobs butter ½ lemon, juice only4 tbsp frozen peas knob of butter sea salt and white pepper pea shoots, to serve 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme drizzle olive oil 4 chicken breasts, bone in (available from your local butcher) 4 sprigs thyme 4 knobs butter ½ lemon, juice only 4 tbsp frozen peas knob of butter sea salt and white pepper pea shoots, to serve 50g/1¾oz walnuts2 tbsp brown sugar1 tsp five-spice powder80g/3oz chorizo, finely chopped¼ roasted red pepper, finely chopped 50g/1¾oz walnuts 2 tbsp brown sugar 1 tsp five-spice powder 80g/3oz chorizo, finely chopped ¼ roasted red pepper, finely chopped 50g/1¾oz Parmesan, grated6 free-range eggs, beaten50ml/2fl oz double cream 1 tsp truffle oil3 pinches white pepper 50g/1¾oz Parmesan, grated 6 free-range eggs, beaten 50ml/2fl oz double cream 1 tsp truffle oil 3 pinches white pepper Method To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. Preheat the oven to 220C/200C Fan/Gas 7.Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred.Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside.To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm.Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve. To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. To make the chicken, blitz the vegetable oil, thyme and 2 garlic cloves in a blender. Season the chicken breasts with salt and white pepper and rub with the marinade. Cover and leave to marinate in the fridge for 2 hours or, preferably, overnight. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred. Put the walnuts, brown sugar, five-spice powder and 100ml/3½fl oz water into a small ovenproof dish and mix well. Roast for 8 minutes, then remove from the oven mix well and return to the oven until the walnuts are caramelised and slightly charred. Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside. Leave the walnuts to cool, then grind into a powder in a spice grinder or coffee grinder and set aside. To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm. To make the sauce, mix together the ingredients in a bowl. Heat in a saucepan and cook gently, whisking constantly, until the sauce thickens. Set aside and keep warm. Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Put the chorizo in a cold frying pan over a high heat. Slowly fry until all the oil has rendered, then drain on kitchen paper. Mix with the peppers and walnut powder. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Reduce the oven to 200C/180C Fan/Gas 6. Heat the oil in an ovenproof frying pan. Cook the chicken breasts skin side down, until the skin is golden. Add the remaining garlic cloves, thyme and butter. When the butter is foaming, squeeze in the juice from the lemon and baste the chicken for 1 minute, then transfer to the oven for 15 minutes, or until cooked through. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Bring a small saucepan of water to the boil and drop in the peas. Bring the pan back to the boil and cook for 30 seconds. Drain the peas and return to the pan. Stir in the butter and season with salt and pepper. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve. Drizzle serving plates with a generous amount of the Parmesan sauce. Cut the chicken breasts in half and arrange on top. Spoon over the peas and sprinkle with the chorizo crumb. Garnish with the pea shoots and serve."
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} | c47a15795caf301af53b2347c5c6a9f7026832ea47f3ef8ac081af124d74cb3e | Whole baked plaice with thyme, cavolo nero, celeriac, walnuts and apple recipe
An average of 5.0 out of 5 stars from 1 rating Cooking a whole fish in paper with plenty of aromatics is a great way to add flavour while keeping it moist. 3 tbsp butter1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced1 garlic clove, crushed2 red apples, such as Braeburn or gala, halved, core removed and sliced2 tbsp cider vinegar 2 tbsp walnuts, plus extra for sprinkling 300g/10½oz cavolo nero, leaves torn in half 2 tbsp walnut oil salt and freshly ground black pepper 3 tbsp butter 1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced 1 garlic clove, crushed 2 red apples, such as Braeburn or gala, halved, core removed and sliced 2 tbsp cider vinegar 2 tbsp walnuts, plus extra for sprinkling 300g/10½oz cavolo nero, leaves torn in half 2 tbsp walnut oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal. | {
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"url": "https://www.bbc.co.uk/food/recipes/whole_baked_plaice_with_83393",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole baked plaice with thyme, cavolo nero, celeriac, walnuts and apple recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cooking a whole fish in paper with plenty of aromatics is a great way to add flavour while keeping it moist. 3 tbsp butter1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced1 garlic clove, crushed2 red apples, such as Braeburn or gala, halved, core removed and sliced2 tbsp cider vinegar 2 tbsp walnuts, plus extra for sprinkling 300g/10½oz cavolo nero, leaves torn in half 2 tbsp walnut oil salt and freshly ground black pepper 3 tbsp butter 1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced 1 garlic clove, crushed 2 red apples, such as Braeburn or gala, halved, core removed and sliced 2 tbsp cider vinegar 2 tbsp walnuts, plus extra for sprinkling 300g/10½oz cavolo nero, leaves torn in half 2 tbsp walnut oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with kitchen foil with a sheet of baking paper on top. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Rub a tablespoon of the butter over the plaice and season with salt. Lay two thirds of the thyme on the prepared baking tray and place the fish on top. Scatter over the rest of the thyme and the capers. Cover with another sheet of baking paper, folding the edges of the kitchen foil base to seal the parcel. Bake in the oven for 25 minutes. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. Meanwhile, heat the remaining butter in a large frying pan and fry the celeriac with the garlic and some salt and pepper over a low–medium heat for 5 minutes. Add the apples to the pan and turn the heat up so that the apples and celeriac start to brown. Add the cider vinegar and walnuts and turn the heat down to low. Add the cavolo nero and cook for 5 minutes or until tender. Season with salt and pepper. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. To serve, transfer the celeriac, apple and cavolo nero to a serving dish and scatter over a few extra walnuts and a drizzle of walnut oil. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal. Allow the plaice to rest in its parcel for 10 minutes before serving. Place the fish on a large platter in its parcel and take to the table for the grand reveal."
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} | ce648fded879f4f3ef4e41ba1774140cf5fd4633919bc11b35e513af1834ee32 | Goats' cheese and shallot tarte tatin with salad recipe
An average of 5.0 out of 5 stars from 3 ratings 50g/2oz butter2 tsp caster sugar2 sprigs thyme3 banana shallots, peeled and sliced lengthways250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick75g/3oz soft goats' cheese200g/7oz firm goats' cheese 50g/2oz butter 2 tsp caster sugar 2 sprigs thyme 3 banana shallots, peeled and sliced lengthways 250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick 75g/3oz soft goats' cheese 200g/7oz firm goats' cheese 25g/1oz clear honey2 tbsp truffle oil1 tbsp extra virgin olive oil½ lemon, juice onlysalt and freshly ground black pepper 1 punnet micro cress or mustard cress 50g/2oz lamb's lettuce 25g/1oz clear honey 2 tbsp truffle oil 1 tbsp extra virgin olive oil ½ lemon, juice only salt and freshly ground black pepper 1 punnet micro cress or mustard cress 50g/2oz lamb's lettuce Method Preheat the oven to 200C/400F/Gas 6.For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown.Place a sprig of thyme in each pan and add the shallots to the two pans.Cook for 3-4 minutes until the shallots are just beginning to turn brown.Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry.Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again.Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans.Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well.To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown.To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown. For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown. Place a sprig of thyme in each pan and add the shallots to the two pans. Place a sprig of thyme in each pan and add the shallots to the two pans. Cook for 3-4 minutes until the shallots are just beginning to turn brown. Cook for 3-4 minutes until the shallots are just beginning to turn brown. Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry. Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry. Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again. Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans. Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly. For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well. For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well. To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown. To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown. To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate. To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate. | {
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"url": "https://www.bbc.co.uk/food/recipes/goatscheeseandshallo_86207",
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"title": "Goats' cheese and shallot tarte tatin with salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 50g/2oz butter2 tsp caster sugar2 sprigs thyme3 banana shallots, peeled and sliced lengthways250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick75g/3oz soft goats' cheese200g/7oz firm goats' cheese 50g/2oz butter 2 tsp caster sugar 2 sprigs thyme 3 banana shallots, peeled and sliced lengthways 250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick 75g/3oz soft goats' cheese 200g/7oz firm goats' cheese 25g/1oz clear honey2 tbsp truffle oil1 tbsp extra virgin olive oil½ lemon, juice onlysalt and freshly ground black pepper 1 punnet micro cress or mustard cress 50g/2oz lamb's lettuce 25g/1oz clear honey 2 tbsp truffle oil 1 tbsp extra virgin olive oil ½ lemon, juice only salt and freshly ground black pepper 1 punnet micro cress or mustard cress 50g/2oz lamb's lettuce Method Preheat the oven to 200C/400F/Gas 6.For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown.Place a sprig of thyme in each pan and add the shallots to the two pans.Cook for 3-4 minutes until the shallots are just beginning to turn brown.Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry.Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again.Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans.Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well.To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown.To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown. For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has started to caramelise and turn golden-brown. Place a sprig of thyme in each pan and add the shallots to the two pans. Place a sprig of thyme in each pan and add the shallots to the two pans. Cook for 3-4 minutes until the shallots are just beginning to turn brown. Cook for 3-4 minutes until the shallots are just beginning to turn brown. Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry. Meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry. Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again. Fold the pastry in half to cover the goats' cheese and roll out to 5mm/¼in thick again. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans. Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Cover each pan with a pastry round and tuck the edges inside the pan and around the shallots. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly. For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well. For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well. To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown. To finish the tarte tatin, preheat the grill to high. Slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown. To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate. To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - take care as it will be very hot. Top with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate."
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} | 0db0df86d0fdadef6ad8aacf636cf058643aeb0a51e267bfffce8c3ecda4090a | How to cook venison recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_venison_11210_16x9.jpg This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad. 500g/1lb 2oz venison fillet, at room temperature3 tbsp vegetable oilsalt and freshly ground black pepper 500g/1lb 2oz venison fillet, at room temperature 3 tbsp vegetable oil salt and freshly ground black pepper 300g/10½oz fine green beans100g/3½oz bag watercress, or a mix of peppery leaves½ shallot, finely slicedhandful of walnuts, roughly broken1 tbsp walnut oil 300g/10½oz fine green beans 100g/3½oz bag watercress, or a mix of peppery leaves ½ shallot, finely sliced handful of walnuts, roughly broken 1 tbsp walnut oil 1 tsp English mustard powder1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar 1 gherkin, chopped ¼ tsp freshly ground black pepper1 tsp Worcestershire sauce 1 sprig tarragon, leaves picked ½ tsp red wine vinegar 1 tsp English mustard powder 1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar 1 gherkin, chopped ¼ tsp freshly ground black pepper 1 tsp Worcestershire sauce 1 sprig tarragon, leaves picked ½ tsp red wine vinegar Method Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet.Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool.For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar.Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper. Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet. Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool. For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar. Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper. Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper. | {
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"title": "How to cook venison recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_venison_11210_16x9.jpg This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad. 500g/1lb 2oz venison fillet, at room temperature3 tbsp vegetable oilsalt and freshly ground black pepper 500g/1lb 2oz venison fillet, at room temperature 3 tbsp vegetable oil salt and freshly ground black pepper 300g/10½oz fine green beans100g/3½oz bag watercress, or a mix of peppery leaves½ shallot, finely slicedhandful of walnuts, roughly broken1 tbsp walnut oil 300g/10½oz fine green beans 100g/3½oz bag watercress, or a mix of peppery leaves ½ shallot, finely sliced handful of walnuts, roughly broken 1 tbsp walnut oil 1 tsp English mustard powder1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar 1 gherkin, chopped ¼ tsp freshly ground black pepper1 tsp Worcestershire sauce 1 sprig tarragon, leaves picked ½ tsp red wine vinegar 1 tsp English mustard powder 1 pickled walnut, thinly sliced, plus 2 tsp juice from the jar 1 gherkin, chopped ¼ tsp freshly ground black pepper 1 tsp Worcestershire sauce 1 sprig tarragon, leaves picked ½ tsp red wine vinegar Method Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet.Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool.For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar.Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper. Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet. Using a very sharp knife, cut away any silvery sinews that run down the length of the fillet. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Rub the venison with a tablespoon of vegetable oil, then season generously with salt and freshly ground black pepper. Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool. Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. Add a tablespoon or so of water to the hot frying pan, and scrape up any browned bits from the pan with a wooden spoon. Set aside to cool. For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the salad, trim the stalk end from the green beans. Bring a pan of salted water to the boil, then cook the beans for five minutes or until just tender. Drain, cool under cold running water (so they keep the bright green colour), then drain again, pat dry and set aside. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar. For the dressing, in a small bowl whisk the mustard powder, pickled walnut juice, gherkin, black pepper and Worcestershire sauce together with the juices from the meat pan. Chop half the tarragon leaves and add to the dressing with the red wine vinegar. Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper. Carve the venison into slices on the diagonal. Add any juices from the meat to the dressing. Scatter the beans, watercress, pickled walnut, shallot and walnuts over four plates, top with the venison then spoon over the dressing. Drizzle with walnut oil and season to taste with salt and freshly ground black pepper."
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} | ebec387303be5d42efdb84779767d4affcaeee7e104ab3332d3e03642a23cfd5 | Pan-fried cod on a bed of pea purée with smoked bacon and shallot cream sauce recipe
To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish. To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve. To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes. Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish. | {
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"title": "Pan-fried cod on a bed of pea purée with smoked bacon and shallot cream sauce recipe",
"content": "To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish. To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve. Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve. To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes. Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes. Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish. Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish."
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} | 423147ae0531c62d4fbaad6b9246e4921d6d214c8841a0ace6fae3b1a91992b1 | Beef fillet with potato rosti and Madeira sauce recipe
Preheat the oven to 200C/400F/Gas 6.For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can.Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine.Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft.For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish.For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes.When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked.In a separate pan, add the spinach and two tablespoons of water. Cook until wilted.To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine. Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft. For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish. Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish. For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes. For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes. When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. In a separate pan, add the spinach and two tablespoons of water. Cook until wilted. In a separate pan, add the spinach and two tablespoons of water. Cook until wilted. To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce. To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce. | {
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"title": "Beef fillet with potato rosti and Madeira sauce recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can.Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine.Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft.For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish.For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes.When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked.In a separate pan, add the spinach and two tablespoons of water. Cook until wilted.To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine. Put the grated potato in a bowl with the crème fraîche and egg yolk. Season with salt and pepper. Stir to combine. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. (If you don’t have chef’s rings just shape the potato mix into two patties.) Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown, then remove the rings (if using). Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. Turn the rosti over, press the mixture down and cook for 3-4 minutes on the other side, or until cooked through. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft. For the shallot, dot knobs of butter in a roasting tin. Sit the shallot halves on the butter, cut-side down, and put the thyme sprig on top. Roast in the preheated oven for 5-10 minutes until soft. For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce (homemade stock, or stock bought as liquid works best for this, rather than stock made from powder which is more watery). Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish. Add the tarragon and stir in the rest of the butter, to give the sauce a glossy finish. For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes. For the beef, heat a frying pan and add the rapeseed oil. Once hot add the fillet steak and cook on each side for 3-4 minutes. When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. When the beef is almost done, add the mushrooms to the pan. Baste the beef with the pan juices while cooking. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. In a separate pan, add the spinach and two tablespoons of water. Cook until wilted. In a separate pan, add the spinach and two tablespoons of water. Cook until wilted. To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce. To serve, place a rosti in the centre of each plate and top with the mushrooms and spinach. Place the beef on top and spoon over the sauce."
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} | 1cd034e0b3a1f7e9f64ec8b2fe097aea0ad0879b9436b395f6f7392c90c08f34 | Chicken, broccoli and oyster sauce stir-fry recipe
Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes.Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. | {
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"title": "Chicken, broccoli and oyster sauce stir-fry recipe",
"content": "Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes.Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. Mix the cornflour, soy sauce and sesame oil together and then add the chicken strips. Marinate the chicken strips in the fridge for at least 10 minutes and up to 24 hours. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the stir-fry, cook the broccoli in 500ml/18fl oz boiling water until just tender (about 5 minutes). Reserve the broccoli cooking water. For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). For the fried rice, heat a little oil in a large frying pan or wok. Fry the beaten eggs to make a thin omelette. Remove from the heat and transfer to a plate just before it is fully cooked and solid (it will keep cooking after it is removed from the heat). In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. In the same pan, fry the onions until just soft. Add the garlic, ginger and sesame oil and fry for a minute. Stir in the grated carrot, courgette and sweetcorn and stir fry for 2–3 minutes. Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the rice and use a wooden spoon to break up and clumps. Stir in the soy sauce. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. Add the omelette and peas. Use a wooden spoon to break the egg into small pieces. Taste and add salt and pepper as desired. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. To finish, stir in the oyster sauce and a little more soy sauce and sesame oil, if desired. Garnish with spring onions. Cover with a lid to keep it warm while you finish the stir-fry. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. In a large frying pan or wok, heat about 1 tablespoon vegetable oil. Once hot, fry about half of the chicken for 2 minutes, just until it has changed colour (use smaller batches if your pan is on the small side). Transfer the cooked chicken to a plate. Cook the remaining chicken in the same way then tip onto the plate. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Using the same pan, heat a little more vegetable oil. Add the sliced onions and a tablespoon water. Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil. Add salt and pepper, to taste. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside. Stir in the cornflour paste and continue to simmer until you see the sauce thicken. Then return the chicken to the pan along with the broccoli. Quickly toss together so everything is coated in the sauce. Cook for another 2 minutes and then serve garnished with spring onions with the fried rice alongside."
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} | bab59a80894bb30a8e7b5f8263a27e01d85203cbb64d433a56a93893ab90d8d3 | Peanut butter sandwich cookies recipe
An average of 5.0 out of 5 stars from 2 ratings Crunchy peanut butter and rolled oats add bite to Donal's soft and delicious cookies. Best served with a cold glass of milk. 150g/5½oz caster sugar120g/4oz light soft brown sugar50g/1¾oz crunchy peanut butter175g/6oz butter, softened1 tsp vanilla extract2 large free-range eggs200g/7oz plain flour1 tsp bicarbonate of soda250g/9oz rolled oats 150g/5½oz caster sugar 120g/4oz light soft brown sugar 50g/1¾oz crunchy peanut butter 175g/6oz butter, softened 1 tsp vanilla extract 2 large free-range eggs 200g/7oz plain flour 1 tsp bicarbonate of soda 250g/9oz rolled oats 150g/5½oz icing sugar 250g/8oz crunchy peanut butter100g/3½oz butter, softened 150g/5½oz icing sugar 250g/8oz crunchy peanut butter 100g/3½oz butter, softened Method Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper.Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle.Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined.Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely.Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. | {
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"url": "https://www.bbc.co.uk/food/recipes/peanut_butter_sandwich_13619",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Peanut butter sandwich cookies recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Crunchy peanut butter and rolled oats add bite to Donal's soft and delicious cookies. Best served with a cold glass of milk. 150g/5½oz caster sugar120g/4oz light soft brown sugar50g/1¾oz crunchy peanut butter175g/6oz butter, softened1 tsp vanilla extract2 large free-range eggs200g/7oz plain flour1 tsp bicarbonate of soda250g/9oz rolled oats 150g/5½oz caster sugar 120g/4oz light soft brown sugar 50g/1¾oz crunchy peanut butter 175g/6oz butter, softened 1 tsp vanilla extract 2 large free-range eggs 200g/7oz plain flour 1 tsp bicarbonate of soda 250g/9oz rolled oats 150g/5½oz icing sugar 250g/8oz crunchy peanut butter100g/3½oz butter, softened 150g/5½oz icing sugar 250g/8oz crunchy peanut butter 100g/3½oz butter, softened Method Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper.Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle.Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined.Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely.Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies."
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} | 327dba68a502e9f486d9f351829c646ff3bc2f0ddcfb328bc85b3bc9c010684f | Peanut chicken thighs with caramelised nuts recipe
Peanut butter chicken thighs with caramelised nuts and steamed rice An average of 5.0 out of 5 stars from 1 rating Satay-style chicken pieces served with spicy, sweet roasted almonds and cashew nuts. 1 free-range egg white75g/2½oz dark or light muscovado sugar1 tsp ground cinnamon1 tsp Chinese five-spice powder½ tsp chilli powder200g/7oz almonds200g/7oz cashews 1 free-range egg white 75g/2½oz dark or light muscovado sugar 1 tsp ground cinnamon 1 tsp Chinese five-spice powder ½ tsp chilli powder 200g/7oz almonds 200g/7oz cashews 2 tbsp soy sauce1 tbsp rum1½ tsp cornflour800g/1lb 12oz boneless, skinless, chicken thighs, cut into 2.5cm cubes1 tbsp peanut oil 2 tbsp soy sauce 1 tbsp rum 1½ tsp cornflour 800g/1lb 12oz boneless, skinless, chicken thighs, cut into 2.5cm cubes 1 tbsp peanut oil 1 tbsp Chinese black rice vinegar, or good-quality balsamic vinegar100g/3½oz crunchy peanut butter1 tsp soy sauce2 tbsp sesame oil1 tsp Sichuan peppercorns, toasted then ground2 tbsp peanut oil8–10 small dried red chillies6 spring onions, white and green parts separated, thinly sliced6 garlic cloves, crushed5cm/2in piece fresh root ginger, peeled and finely chopped or grated50g/1¾oz unsalted dry-roasted peanuts 1 tbsp Chinese black rice vinegar, or good-quality balsamic vinegar 100g/3½oz crunchy peanut butter 1 tsp soy sauce 2 tbsp sesame oil 1 tsp Sichuan peppercorns, toasted then ground 2 tbsp peanut oil 8–10 small dried red chillies 6 spring onions, white and green parts separated, thinly sliced 6 garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and finely chopped or grated 50g/1¾oz unsalted dry-roasted peanuts steamed rice, to serve steamed rice, to serve Method For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving.For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes.For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant.Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes.Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end. For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment. For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment. Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving. Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving. For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes. For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes. For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes. Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end. Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end. | {
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"title": "Peanut chicken thighs with caramelised nuts recipe",
"content": "Peanut butter chicken thighs with caramelised nuts and steamed rice An average of 5.0 out of 5 stars from 1 rating Satay-style chicken pieces served with spicy, sweet roasted almonds and cashew nuts. 1 free-range egg white75g/2½oz dark or light muscovado sugar1 tsp ground cinnamon1 tsp Chinese five-spice powder½ tsp chilli powder200g/7oz almonds200g/7oz cashews 1 free-range egg white 75g/2½oz dark or light muscovado sugar 1 tsp ground cinnamon 1 tsp Chinese five-spice powder ½ tsp chilli powder 200g/7oz almonds 200g/7oz cashews 2 tbsp soy sauce1 tbsp rum1½ tsp cornflour800g/1lb 12oz boneless, skinless, chicken thighs, cut into 2.5cm cubes1 tbsp peanut oil 2 tbsp soy sauce 1 tbsp rum 1½ tsp cornflour 800g/1lb 12oz boneless, skinless, chicken thighs, cut into 2.5cm cubes 1 tbsp peanut oil 1 tbsp Chinese black rice vinegar, or good-quality balsamic vinegar100g/3½oz crunchy peanut butter1 tsp soy sauce2 tbsp sesame oil1 tsp Sichuan peppercorns, toasted then ground2 tbsp peanut oil8–10 small dried red chillies6 spring onions, white and green parts separated, thinly sliced6 garlic cloves, crushed5cm/2in piece fresh root ginger, peeled and finely chopped or grated50g/1¾oz unsalted dry-roasted peanuts 1 tbsp Chinese black rice vinegar, or good-quality balsamic vinegar 100g/3½oz crunchy peanut butter 1 tsp soy sauce 2 tbsp sesame oil 1 tsp Sichuan peppercorns, toasted then ground 2 tbsp peanut oil 8–10 small dried red chillies 6 spring onions, white and green parts separated, thinly sliced 6 garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and finely chopped or grated 50g/1¾oz unsalted dry-roasted peanuts steamed rice, to serve steamed rice, to serve Method For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving.For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes.For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant.Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes.Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end. For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment. For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment. Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving. Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving. For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes. For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes. For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the marinated chicken and stir-fry until opaque and cooked through – approximately three minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes. Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1–2 minutes. Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end. Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end."
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} | 84b3a14ca258199e15b158626f47dd30dc91f3632e08cbe7c5caf1b596fc6a89 | Maple and chilli roasted parsnips recipe
An average of 0.0 out of 5 stars from 0 ratings A twist on honey-roast parsnips further enlivened by a dash of chilli. 2 tbsp olive oil2 parsnips, cut lengthways into eight piecespinch dried chilli flakesdrizzle maple syrupsalt and freshly ground black pepper 2 tbsp olive oil 2 parsnips, cut lengthways into eight pieces pinch dried chilli flakes drizzle maple syrup salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot.Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well.Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside.Transfer to a warm serving dish and serve at once. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Transfer to a warm serving dish and serve at once. Transfer to a warm serving dish and serve at once. | {
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"title": "Maple and chilli roasted parsnips recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A twist on honey-roast parsnips further enlivened by a dash of chilli. 2 tbsp olive oil2 parsnips, cut lengthways into eight piecespinch dried chilli flakesdrizzle maple syrupsalt and freshly ground black pepper 2 tbsp olive oil 2 parsnips, cut lengthways into eight pieces pinch dried chilli flakes drizzle maple syrup salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot.Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well.Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside.Transfer to a warm serving dish and serve at once. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Transfer to a warm serving dish and serve at once. Transfer to a warm serving dish and serve at once."
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} | f26386e500d4dea72a07096533331bffbd9a16b75bb0277cdafea69f567db258 | Omu-rice recipe
An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omu-rice_89795_16x9.jpg This is a popular Japanese dish of an omelette filled with rice and topped with a red wine sauce or tomato ketchup. 300g/10½oz Japanese short-grain rice1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 300g/10½oz Japanese short-grain rice 1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 1 tbsp plain flour1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 1 tbsp plain flour 1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 5 free-range eggs 10g/⅓oz unsalted butter 5 free-range eggs 10g/⅓oz unsalted butter Method To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes.To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette.Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Recipe tips This will make more rice than needed for the recipe. Store the rest in an airtight container in the fridge and use for another omu-rice, or to make fried rice. | {
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"title": "Omu-rice recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omu-rice_89795_16x9.jpg This is a popular Japanese dish of an omelette filled with rice and topped with a red wine sauce or tomato ketchup. 300g/10½oz Japanese short-grain rice1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 300g/10½oz Japanese short-grain rice 1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 1 tbsp plain flour1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 1 tbsp plain flour 1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 5 free-range eggs 10g/⅓oz unsalted butter 5 free-range eggs 10g/⅓oz unsalted butter Method To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes.To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette.Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Recipe tips This will make more rice than needed for the recipe. Store the rest in an airtight container in the fridge and use for another omu-rice, or to make fried rice."
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} | 5f912cfc5898cdf560148605ba706016406f1d2b162dd0dbcc46f790e01e7051 | Lettuce wraps with miso pork recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lettuce_wraps_with_miso_18916_16x9.jpg As long as the main components of this dish are present (miso pork, lettuce, rice, garnish) you can have as many other fillings as you like. Here, I've lined up some of my favourites. 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 1 tbsp roasted sesame oil500g/1lb 2oz pork mincestar anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional)20g/¾oz fresh root ginger, peeled and grated2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar70g/2½oz miso (I like using barley miso for this dish) 1 tbsp roasted sesame oil 500g/1lb 2oz pork mince star anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional) 20g/¾oz fresh root ginger, peeled and grated 2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar 70g/2½oz miso (I like using barley miso for this dish) 400g/14oz cooked Japanese short grain rice150g/5½oz vermicelli noodles1 tbsp roasted sesame oil½ tbsp roasted sesame seeds1 garlic clove, grated seasonal vegetables, cut into long stripssplash soy sauce and mirin6 eggs100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)pickles (such as pickled greens, umeboshi, daikon, kimchi)condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)salt 400g/14oz cooked Japanese short grain rice 150g/5½oz vermicelli noodles 1 tbsp roasted sesame oil ½ tbsp roasted sesame seeds 1 garlic clove, grated seasonal vegetables, cut into long strips splash soy sauce and mirin 6 eggs 100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained 30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix) pickles (such as pickled greens, umeboshi, daikon, kimchi) condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes) salt Method First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using.To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl.Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Recipe tips If you have veg boxes delivered or have a good veg grocer, add some seasonal veg – it’s a great way to introduce new vegetables to the family. I always like a bit of acidity in my food, so a pickle of some sort is often on the table, as well as chilli oil for the adults. | {
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"title": "Lettuce wraps with miso pork recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lettuce_wraps_with_miso_18916_16x9.jpg As long as the main components of this dish are present (miso pork, lettuce, rice, garnish) you can have as many other fillings as you like. Here, I've lined up some of my favourites. 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 1 tbsp roasted sesame oil500g/1lb 2oz pork mincestar anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional)20g/¾oz fresh root ginger, peeled and grated2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar70g/2½oz miso (I like using barley miso for this dish) 1 tbsp roasted sesame oil 500g/1lb 2oz pork mince star anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional) 20g/¾oz fresh root ginger, peeled and grated 2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar 70g/2½oz miso (I like using barley miso for this dish) 400g/14oz cooked Japanese short grain rice150g/5½oz vermicelli noodles1 tbsp roasted sesame oil½ tbsp roasted sesame seeds1 garlic clove, grated seasonal vegetables, cut into long stripssplash soy sauce and mirin6 eggs100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)pickles (such as pickled greens, umeboshi, daikon, kimchi)condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)salt 400g/14oz cooked Japanese short grain rice 150g/5½oz vermicelli noodles 1 tbsp roasted sesame oil ½ tbsp roasted sesame seeds 1 garlic clove, grated seasonal vegetables, cut into long strips splash soy sauce and mirin 6 eggs 100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained 30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix) pickles (such as pickled greens, umeboshi, daikon, kimchi) condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes) salt Method First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using.To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl.Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Recipe tips If you have veg boxes delivered or have a good veg grocer, add some seasonal veg – it’s a great way to introduce new vegetables to the family. I always like a bit of acidity in my food, so a pickle of some sort is often on the table, as well as chilli oil for the adults."
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} | 137b406bb1437d154b0ee33a31fc9eb27a9c6665671c35e9b1f83101cfe86acc | Nutty Japanese pancakes recipe
An average of 5.0 out of 5 stars from 2 ratings Slice into one of these fluffy Japanese pancakes and be rewarded with a sweet, nutty centre. 125g/4½oz self-raising flour2 tbsp soft light brown sugar1 tsp baking powder½ tsp bicarbonate of soda125ml/4fl oz full-fat milk1 large free-range egg, beaten1 tbsp Greek yoghurt or 1 tsp lemon juice15g/½oz butter, melted1 tbsp sunflower oil1–2 tsp icing sugar, to serve 125g/4½oz self-raising flour 2 tbsp soft light brown sugar 1 tsp baking powder ½ tsp bicarbonate of soda 125ml/4fl oz full-fat milk 1 large free-range egg, beaten 1 tbsp Greek yoghurt or 1 tsp lemon juice 15g/½oz butter, melted 1 tbsp sunflower oil 1–2 tsp icing sugar, to serve 3 tbsp almond or peanut butter25g/1oz coconut cream, from the top of a can of coconut milk2 tbsp soft brown sugar 3 tbsp almond or peanut butter 25g/1oz coconut cream, from the top of a can of coconut milk 2 tbsp soft brown sugar Method Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine.Mix together the ingredients for the filling in a small bowl and set aside.Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down.Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine. Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine. Mix together the ingredients for the filling in a small bowl and set aside. Mix together the ingredients for the filling in a small bowl and set aside. Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down. Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down. Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Recipe tips Not all coconut milk separates, so it's important to use good quality coconut milk. Often this isn't the most expensive – look for a high percentage of coconut extract in the ingredients list. Chilling the coconut milk will also help it to separate. | {
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"title": "Nutty Japanese pancakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Slice into one of these fluffy Japanese pancakes and be rewarded with a sweet, nutty centre. 125g/4½oz self-raising flour2 tbsp soft light brown sugar1 tsp baking powder½ tsp bicarbonate of soda125ml/4fl oz full-fat milk1 large free-range egg, beaten1 tbsp Greek yoghurt or 1 tsp lemon juice15g/½oz butter, melted1 tbsp sunflower oil1–2 tsp icing sugar, to serve 125g/4½oz self-raising flour 2 tbsp soft light brown sugar 1 tsp baking powder ½ tsp bicarbonate of soda 125ml/4fl oz full-fat milk 1 large free-range egg, beaten 1 tbsp Greek yoghurt or 1 tsp lemon juice 15g/½oz butter, melted 1 tbsp sunflower oil 1–2 tsp icing sugar, to serve 3 tbsp almond or peanut butter25g/1oz coconut cream, from the top of a can of coconut milk2 tbsp soft brown sugar 3 tbsp almond or peanut butter 25g/1oz coconut cream, from the top of a can of coconut milk 2 tbsp soft brown sugar Method Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine.Mix together the ingredients for the filling in a small bowl and set aside.Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down.Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine. Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine. Mix together the ingredients for the filling in a small bowl and set aside. Mix together the ingredients for the filling in a small bowl and set aside. Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down. Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down. Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake. Recipe tips Not all coconut milk separates, so it's important to use good quality coconut milk. Often this isn't the most expensive – look for a high percentage of coconut extract in the ingredients list. Chilling the coconut milk will also help it to separate."
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} | c088940feaba77ced7bf0db6d8812906a682923c71ec1031f2e0a903c8300fb2 | Chicken tikka masala with mushroom bhaji recipe
An average of 4.4 out of 5 stars from 8 ratings This curry-house favourite tastes even better when it is home cooked and served with a vegetarian bhaji as a side dish. 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin1 tsp garam masala 1 lemon, juice only½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removedsalt and freshly ground black pepper 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin 1 tsp garam masala 1 lemon, juice only ½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped 100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removed salt and freshly ground black pepper 30g/1oz unsalted butter 2 onions, diced4 garlic cloves, minced1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve 30g/1oz unsalted butter 2 onions, diced 4 garlic cloves, minced 1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve oil, for frying1 onion, sliced1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced150g/5½oz oyster mushrooms, sliced1–2 tbsp red wine vinegar 3 garlic cloves, minced1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed1 bunch fresh coriander, choppedsalt and freshly ground black pepper150g/5½oz chickpea flour oil, for frying 1 onion, sliced 1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced 150g/5½oz oyster mushrooms, sliced 1–2 tbsp red wine vinegar 3 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed 1 bunch fresh coriander, chopped salt and freshly ground black pepper 150g/5½oz chickpea flour Method To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving.Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis | {
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"title": "Chicken tikka masala with mushroom bhaji recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings This curry-house favourite tastes even better when it is home cooked and served with a vegetarian bhaji as a side dish. 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin1 tsp garam masala 1 lemon, juice only½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removedsalt and freshly ground black pepper 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin 1 tsp garam masala 1 lemon, juice only ½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped 100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removed salt and freshly ground black pepper 30g/1oz unsalted butter 2 onions, diced4 garlic cloves, minced1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve 30g/1oz unsalted butter 2 onions, diced 4 garlic cloves, minced 1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve oil, for frying1 onion, sliced1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced150g/5½oz oyster mushrooms, sliced1–2 tbsp red wine vinegar 3 garlic cloves, minced1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed1 bunch fresh coriander, choppedsalt and freshly ground black pepper150g/5½oz chickpea flour oil, for frying 1 onion, sliced 1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced 150g/5½oz oyster mushrooms, sliced 1–2 tbsp red wine vinegar 3 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed 1 bunch fresh coriander, chopped salt and freshly ground black pepper 150g/5½oz chickpea flour Method To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving.Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis"
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} | 8ccd3a43c35277439ed806720958869fb8623eb8dcd132d6835df4121e3c0fb9 | Scallops with winter vegetables and pesto recipe
An average of 0.0 out of 5 stars from 0 ratings A warming winter broth packed full of flavour and comforting seasonal vegetables. 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removedsalt and freshly ground black pepper 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removed salt and freshly ground black pepper 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped2 garlic cloves, chopped25ml/1fl oz red wine vinegar50–100ml/2–3½fl oz olive oil1 small hot green chilli, chopped 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped 2 garlic cloves, chopped 25ml/1fl oz red wine vinegar 50–100ml/2–3½fl oz olive oil 1 small hot green chilli, chopped Method To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste.Stir the parsley pesto into the vegetable scallop mixture and serve immediately. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. Stir the parsley pesto into the vegetable scallop mixture and serve immediately. Stir the parsley pesto into the vegetable scallop mixture and serve immediately. | {
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"delivery_version": "v1.0",
"title": "Scallops with winter vegetables and pesto recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A warming winter broth packed full of flavour and comforting seasonal vegetables. 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removedsalt and freshly ground black pepper 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removed salt and freshly ground black pepper 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped2 garlic cloves, chopped25ml/1fl oz red wine vinegar50–100ml/2–3½fl oz olive oil1 small hot green chilli, chopped 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped 2 garlic cloves, chopped 25ml/1fl oz red wine vinegar 50–100ml/2–3½fl oz olive oil 1 small hot green chilli, chopped Method To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste.Stir the parsley pesto into the vegetable scallop mixture and serve immediately. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. Stir the parsley pesto into the vegetable scallop mixture and serve immediately. Stir the parsley pesto into the vegetable scallop mixture and serve immediately."
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} | 5b09dbfccf4ead3d430e2fcc8a57550b7cd47cbab863ba953a221acf85d0451b | Five-spice chicken with ginger and garlic recipe
An average of 4.7 out of 5 stars from 3 ratings ‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe. 2 heads of garlic, cloves peeled100g/3½oz ginger, peeled3 tsp rapeseed oil3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)1 tsp ground turmeric2 tsp red kashmiri chilli paste 1 tsp tomato puréesalt, to taste500g/1lb 2oz boneless chicken, cut into piecesplain boiled rice or chapati, to serve 2 heads of garlic, cloves peeled 100g/3½oz ginger, peeled 3 tsp rapeseed oil 3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed) 1 tsp ground turmeric 2 tsp red kashmiri chilli paste 1 tsp tomato purée salt, to taste 500g/1lb 2oz boneless chicken, cut into pieces plain boiled rice or chapati, to serve Method Make a paste from the garlic and ginger in a food blender.Heat the oil in a non-stick pan and add the spice mix.Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.Serve with plain boiled rice or chapatti. Make a paste from the garlic and ginger in a food blender. Make a paste from the garlic and ginger in a food blender. Heat the oil in a non-stick pan and add the spice mix. Heat the oil in a non-stick pan and add the spice mix. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Serve with plain boiled rice or chapatti. Serve with plain boiled rice or chapatti. | {
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"url": "https://www.bbc.co.uk/food/recipes/five-spice_chicken_with_00850",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Five-spice chicken with ginger and garlic recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings ‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe. 2 heads of garlic, cloves peeled100g/3½oz ginger, peeled3 tsp rapeseed oil3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)1 tsp ground turmeric2 tsp red kashmiri chilli paste 1 tsp tomato puréesalt, to taste500g/1lb 2oz boneless chicken, cut into piecesplain boiled rice or chapati, to serve 2 heads of garlic, cloves peeled 100g/3½oz ginger, peeled 3 tsp rapeseed oil 3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed) 1 tsp ground turmeric 2 tsp red kashmiri chilli paste 1 tsp tomato purée salt, to taste 500g/1lb 2oz boneless chicken, cut into pieces plain boiled rice or chapati, to serve Method Make a paste from the garlic and ginger in a food blender.Heat the oil in a non-stick pan and add the spice mix.Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.Serve with plain boiled rice or chapatti. Make a paste from the garlic and ginger in a food blender. Make a paste from the garlic and ginger in a food blender. Heat the oil in a non-stick pan and add the spice mix. Heat the oil in a non-stick pan and add the spice mix. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Serve with plain boiled rice or chapatti. Serve with plain boiled rice or chapatti."
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} | 231a61c6f87966d88a7c5523ac69d92b27d4925d57e4bd342a224b9d40aec0b1 | Mushroom velouté with sundried tomatoes recipe
An average of 5.0 out of 5 stars from 2 ratings Silky smooth mushroom soup is brought to life with quick pickled mushrooms, sundried tomatoes and spinach. Creamy, sweet, sharp and ready in no time – this velouté has it all! 40g/1½oz butter350g/12oz small chestnut mushrooms, quartered2 garlic cloves, finely chopped150ml/5½fl oz vegetable or chicken stock100ml/3½fl oz double cream200ml/7fl oz whole milk2 sundried tomatoes from a jar, drained and thinly sliced50g/1¾oz baby spinach leaves1 tsp white wine vinegar1 tsp caster sugarflaked sea salt and freshly ground black pepper 40g/1½oz butter 350g/12oz small chestnut mushrooms, quartered 2 garlic cloves, finely chopped 150ml/5½fl oz vegetable or chicken stock 100ml/3½fl oz double cream 200ml/7fl oz whole milk 2 sundried tomatoes from a jar, drained and thinly sliced 50g/1¾oz baby spinach leaves 1 tsp white wine vinegar 1 tsp caster sugar flaked sea salt and freshly ground black pepper Method Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened.Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over.Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened.Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls.Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. | {
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"title": "Mushroom velouté with sundried tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Silky smooth mushroom soup is brought to life with quick pickled mushrooms, sundried tomatoes and spinach. Creamy, sweet, sharp and ready in no time – this velouté has it all! 40g/1½oz butter350g/12oz small chestnut mushrooms, quartered2 garlic cloves, finely chopped150ml/5½fl oz vegetable or chicken stock100ml/3½fl oz double cream200ml/7fl oz whole milk2 sundried tomatoes from a jar, drained and thinly sliced50g/1¾oz baby spinach leaves1 tsp white wine vinegar1 tsp caster sugarflaked sea salt and freshly ground black pepper 40g/1½oz butter 350g/12oz small chestnut mushrooms, quartered 2 garlic cloves, finely chopped 150ml/5½fl oz vegetable or chicken stock 100ml/3½fl oz double cream 200ml/7fl oz whole milk 2 sundried tomatoes from a jar, drained and thinly sliced 50g/1¾oz baby spinach leaves 1 tsp white wine vinegar 1 tsp caster sugar flaked sea salt and freshly ground black pepper Method Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened.Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over.Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened.Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls.Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve."
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} | cddb19a3cca6bfd48200c8881b6e29ab5cffd0c5a05f6be516b78782319b547b | Pea and pancetta parcels recipe
An average of 4.0 out of 5 stars from 2 ratings These crispy pancetta parcels are full of peas, mint, celeriac and cheese. They make for a simple, elegant starter for two. 50g/1¾oz coarsely grated celeriac100g/3½oz frozen peas, thawed50g/1¾oz mature cheddar, coarsely grated1 tsp garlic powder1 tsp onion powder1 tbsp finely chopped fresh mint25g/1oz fresh white breadcrumbs1 free-range egg yolk12 very thin rashers smoked pancetta1 tbsp extra virgin olive oil, plus extra to drizzleflaked sea salt and freshly ground black pepper 50g/1¾oz coarsely grated celeriac 100g/3½oz frozen peas, thawed 50g/1¾oz mature cheddar, coarsely grated 1 tsp garlic powder 1 tsp onion powder 1 tbsp finely chopped fresh mint 25g/1oz fresh white breadcrumbs 1 free-range egg yolk 12 very thin rashers smoked pancetta 1 tbsp extra virgin olive oil, plus extra to drizzle flaked sea salt and freshly ground black pepper 4 tbsp Greek-style yoghurt1 tbsp finely chopped fresh mint leaves, plus extra to serve 4 tbsp Greek-style yoghurt 1 tbsp finely chopped fresh mint leaves, plus extra to serve Method Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture.Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction.Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels.Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through.While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish. Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture. Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture. Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction. Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction. Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels. Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels. Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through. Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through. While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish. While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish. | {
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"title": "Pea and pancetta parcels recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings These crispy pancetta parcels are full of peas, mint, celeriac and cheese. They make for a simple, elegant starter for two. 50g/1¾oz coarsely grated celeriac100g/3½oz frozen peas, thawed50g/1¾oz mature cheddar, coarsely grated1 tsp garlic powder1 tsp onion powder1 tbsp finely chopped fresh mint25g/1oz fresh white breadcrumbs1 free-range egg yolk12 very thin rashers smoked pancetta1 tbsp extra virgin olive oil, plus extra to drizzleflaked sea salt and freshly ground black pepper 50g/1¾oz coarsely grated celeriac 100g/3½oz frozen peas, thawed 50g/1¾oz mature cheddar, coarsely grated 1 tsp garlic powder 1 tsp onion powder 1 tbsp finely chopped fresh mint 25g/1oz fresh white breadcrumbs 1 free-range egg yolk 12 very thin rashers smoked pancetta 1 tbsp extra virgin olive oil, plus extra to drizzle flaked sea salt and freshly ground black pepper 4 tbsp Greek-style yoghurt1 tbsp finely chopped fresh mint leaves, plus extra to serve 4 tbsp Greek-style yoghurt 1 tbsp finely chopped fresh mint leaves, plus extra to serve Method Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture.Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction.Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels.Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through.While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish. Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture. Tip the grated celeriac into a jug with the thawed peas, cheese, garlic and onion powders, mint, breadcrumbs and egg yolk. Season with a good pinch of salt and lots of ground black pepper. Blend with a stick blender until the mixture comes together thickly. Adjust the seasoning to taste and blend again. Don’t over-blend the mixture – it should still have some texture. Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction. Place three rashers of pancetta on a board, overlapping by around 1mm, then place another three across them in the opposite direction. Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels. Roll the pea mixture into two balls. Take one of the balls and flatten into a small burger shape (it will be fairly soft and sticky). Place in the centre of the pancetta ‘cross’ and bring up the ends of the pancetta to enclose the pea mixture. Repeat with the remaining pancetta and the second pea ball to make two parcels. Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through. Heat the oil in a medium non-stick frying pan over a low heat. Fry the parcels, smooth-side up, for around 3–4 minutes. Turn the parcels over and cook on the other side for around 3 minutes more, or until golden-brown and hot throughout. Make sure the pancetta doesn’t burn before the parcels are cooked through. While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish. While the parcels are cooking, make the sauce by mixing the yoghurt with the chopped mint and salt and pepper to taste. Spoon into the centre of two plates. Top with the hot parcels and serve with a drizzle of olive oil and fresh mint leaves to garnish."
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} | 9c2c575bb2847d8f1677d57875af3dfe7447a70b26a7b617e760776d04e29128 | Salt-baked sea bass with warm artichoke salad recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03dy2pk.jpg Baking a whole fish in salt helps retain the meat's moisture. James Martin's recipe is infused with basil and lemon. 4 free-range egg whites2 lemons, zest only2 bunches fresh basil, leaves chopped1.25kg/2lb 12oz sea salt1 x 2kg/4lb 8oz whole sea bass, scales and guts removed, cleaned (ask your fishmonger to do this for you if you prefer)200g/7oz smoked back bacon, cut into lardons600g/1lb 6oz cooked new potatoes, sliced½ red onion, finely sliced1 x 280g jar roasted artichokes in olive oilsea salt and freshly ground black pepper 4 free-range egg whites 2 lemons, zest only 2 bunches fresh basil, leaves chopped 1.25kg/2lb 12oz sea salt 1 x 2kg/4lb 8oz whole sea bass, scales and guts removed, cleaned (ask your fishmonger to do this for you if you prefer) 200g/7oz smoked back bacon, cut into lardons 600g/1lb 6oz cooked new potatoes, sliced ½ red onion, finely sliced 1 x 280g jar roasted artichokes in olive oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper.Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined.Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture.Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad.Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil.Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper. Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined. Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined. Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture. Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad. Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish. | {
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"title": "Salt-baked sea bass with warm artichoke salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03dy2pk.jpg Baking a whole fish in salt helps retain the meat's moisture. James Martin's recipe is infused with basil and lemon. 4 free-range egg whites2 lemons, zest only2 bunches fresh basil, leaves chopped1.25kg/2lb 12oz sea salt1 x 2kg/4lb 8oz whole sea bass, scales and guts removed, cleaned (ask your fishmonger to do this for you if you prefer)200g/7oz smoked back bacon, cut into lardons600g/1lb 6oz cooked new potatoes, sliced½ red onion, finely sliced1 x 280g jar roasted artichokes in olive oilsea salt and freshly ground black pepper 4 free-range egg whites 2 lemons, zest only 2 bunches fresh basil, leaves chopped 1.25kg/2lb 12oz sea salt 1 x 2kg/4lb 8oz whole sea bass, scales and guts removed, cleaned (ask your fishmonger to do this for you if you prefer) 200g/7oz smoked back bacon, cut into lardons 600g/1lb 6oz cooked new potatoes, sliced ½ red onion, finely sliced 1 x 280g jar roasted artichokes in olive oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper.Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined.Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture.Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad.Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil.Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper. Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined. Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined. Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture. Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture. Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad. Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad. Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil. Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish. To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish."
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} | 81e308faa35d2d7dab01ec50c09504eb523a24e2bcdee427c71fc97d5cce53c0 | Crispy fried aubergine, chilli sauce and yoghurt recipe
Preheat the oven to 220C/200C Fan/Gas 7.Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside.To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside.To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks.Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps.Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve.For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much.Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside. To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside. To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside. To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks. To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks. Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps. Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps. Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve. For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much. Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad. Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad. | {
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"title": "Crispy fried aubergine, chilli sauce and yoghurt recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7.Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside.To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside.To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks.Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps.Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve.For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much.Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. Place the aubergines on a baking sheet lined with foil and roast for 45–60 minutes until very soft, then remove from the oven and leave to cool completey. Turn the oven down to 200C/180C Fan/Gas 6. Carefully peel off the aubergine skin, making sure you keep the flesh whole and attached to the stem. Split the aubergines in half, keeping the stalk attached and sit in a sieve to let excess liquid drain out. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside. To make the chilli sauce, blend the shallot and garlic in a food processor to a fine paste. Heat a large pan over a medium heat and add the shallot paste and the olive oil. Cook for 10 minutes, stirring occasionally, and ensuring you scrape the bottom of the pan if any of the paste sticks. Add the pepper paste to the pan and cook for another 5 minutes, stirring occasionally. Add the blended tomatoes, ketchup, pickle liquor and 250ml/9fl oz of water and turn down the heat down to low. Cook for 25–30 minutes at a gentle simmer until you have a thick sauce. Take off the heat and taste to check the seasoning – the pepper paste contains salt so it may not need any. Blend the finished sauce in a food processor until smooth. Set aside. To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside. To make the garlic yoghurt, whisk together the ingredients with a small pinch of salt. Set aside. To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks. To prepare the crispy lavash shards, grill the lavash on a hot barbecue, griddle pan or frying pan. Once the breads have begun to colour and char, place them directly onto a rack in the oven for 5–10 minutes, flipping midway through, or until crispy. Leave to cool, then break into large shards and store in an airtight container. They will keep for about 2 weeks. Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps. Reduce the oven to 190C/170C Fan/Gas 5. Put the flour, egg and breadcrumbs into three separate dishes large enough to hold the aubergine. Season the aubergine a little on both sides with fine salt. Coat them in the flour, shaking off the excess, then into the egg and finally into the panko breadcrumbs, ensuring you push the breadcrumbs into the aubergine so they stick well. The trick to this crumbling process is to keep one hand dry and one hand wet so you don’t end up with clumps. Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Fill a large frying pan halfway with the clarified butter or ghee and place over a medium-high heat. Keep a careful eye on the temperature of the ghee – check it by gently dropping a cube of bread into the fat, it should brown in around 15 seconds if the oil is at the right temperature. Once the fat is hot, carefully lower in the crumbed aubergine, ensuring you lay it away from you to avoid any splatter. Fry on one side for 1–2 minutes or until the crumbs are golden brown. Turn over and fry for another 1–2 minutes on the other side. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the fried aubergines onto a rack with a baking sheet underneath, then put in the oven to warm through whilst you make the salad. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve. Add the capers to the hot pan and fry until crispy. Drain on kitchen paper. Set aside until ready to serve. For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. For the Little Gem, dates and crispy lavash, place the chopped dates into a large bowl, drizzle with olive oil and break them up so they don’t stick together. Crumble the feta into the dates, ensuring you keep some chunky pieces so it doesn’t end up too mushy. Add the leaves and herbs to the bowl. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Now it’s time to dress the salad, and I would encourage you to free-style this! As a general guideline, I like to do about 3 parts olive oil to 1 part vinegar. Following that rough measurement, drizzle over the oil, followed by your vinegar of choice, and season well with sea salt flakes. Give it a good mix. Taste to ensure there is enough salt, oil and acid and adjust as necessary. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much. Add 8–10 shards of the crispy lavash to the salad, making sure you coat the shards with everything without breaking them up too much. Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad. Take the aubergine out of the oven and season with a pinch of sea salt. Spoon the chilli sauce and garlic yoghurt on top, or serve on the side as a dip. Sprinkle over the crispy capers and serve immediately with the salad."
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} | f6b5051779df4d48c6418f288ac4726b4cdee31bc9d41abe29141ac816df40b5 | Baked aubergine rolls filled with mozzarella recipe
An average of 4.7 out of 5 stars from 6 ratings 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick2 tbsp plain flour2 eggs, lightly beaten with some salt and pepperolive oil for frying40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly slicedsalt freshly ground black pepper 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick 2 tbsp plain flour 2 eggs, lightly beaten with some salt and pepper olive oil for frying 40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated 18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly sliced salt freshly ground black pepper 4 tbsp extra virgin olive oil1 garlic clove, finely chopped1 small onion, finely chopped½ celery stalk, finely chopped400g/14oz tin of plum tomatoes 4 tbsp extra virgin olive oil 1 garlic clove, finely chopped 1 small onion, finely chopped ½ celery stalk, finely chopped 400g/14oz tin of plum tomatoes leafy green salad leafy green salad Method To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. | {
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"title": "Baked aubergine rolls filled with mozzarella recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick2 tbsp plain flour2 eggs, lightly beaten with some salt and pepperolive oil for frying40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly slicedsalt freshly ground black pepper 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick 2 tbsp plain flour 2 eggs, lightly beaten with some salt and pepper olive oil for frying 40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated 18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly sliced salt freshly ground black pepper 4 tbsp extra virgin olive oil1 garlic clove, finely chopped1 small onion, finely chopped½ celery stalk, finely chopped400g/14oz tin of plum tomatoes 4 tbsp extra virgin olive oil 1 garlic clove, finely chopped 1 small onion, finely chopped ½ celery stalk, finely chopped 400g/14oz tin of plum tomatoes leafy green salad leafy green salad Method To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad."
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} | 88290458b9c3c9be299086f7117bf6c9be5b9d7a909c5af0014187bf43d4216d | Slow-roasted lamb shoulder, cumin and new season garlic recipe
An average of 5.0 out of 5 stars from 1 rating I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints. 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed1 tsp sea salt4 bulbs wet (new season) garlicolive oil, for frying1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes)1 tbsp whole cumin seeds, toasted1½ litres/2½ pints chicken stocksalt and pepper1 sprig rosemary½ tsp ground cumin½ tsp ground paprika 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed 1 tsp sea salt 4 bulbs wet (new season) garlic olive oil, for frying 1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes) 1 tbsp whole cumin seeds, toasted 1½ litres/2½ pints chicken stock salt and pepper 1 sprig rosemary ½ tsp ground cumin ½ tsp ground paprika Method Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3.Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3. Preheat the oven to 170C/330F/Gas 3. Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow-roasted lamb shoulder, cumin and new season garlic recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints. 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed1 tsp sea salt4 bulbs wet (new season) garlicolive oil, for frying1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes)1 tbsp whole cumin seeds, toasted1½ litres/2½ pints chicken stocksalt and pepper1 sprig rosemary½ tsp ground cumin½ tsp ground paprika 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed 1 tsp sea salt 4 bulbs wet (new season) garlic olive oil, for frying 1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes) 1 tbsp whole cumin seeds, toasted 1½ litres/2½ pints chicken stock salt and pepper 1 sprig rosemary ½ tsp ground cumin ½ tsp ground paprika Method Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3.Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3. Preheat the oven to 170C/330F/Gas 3. Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone."
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} | 0b80f4f0199fc57f417f800ad2a16baeb10cac67b981684d02fb60f9bd557586 | Tandoori salmon with potatoes and salad recipe
Tandoori salmon with garlic, cumin and tomato potatoes and kachumber salad An average of 4.6 out of 5 stars from 5 ratings Bring the spices of India to your plate with tandoori salmon, potatoes spiced with garlic and cumin and a zesty kachumber salad. 1 tsp ground ginger1 tsp ground coriander1 tsp ground cumin½ tsp paprika½ tsp turmericpinch nutmeg, grated2 cloves, ground1 cinnamon stick, crushed1 tsp cayenne pepper3 tbsp vegetable oil300ml/10fl oz natural yoghurt4 darnes of salmon 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cumin ½ tsp paprika ½ tsp turmeric pinch nutmeg, grated 2 cloves, ground 1 cinnamon stick, crushed 1 tsp cayenne pepper 3 tbsp vegetable oil 300ml/10fl oz natural yoghurt 4 darnes of salmon 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes100ml/3½fl oz olive oil, for shallow frying1 tsp smoked paprika1 red chilli, finely sliced½ tsp cumin seeds2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes 100ml/3½fl oz olive oil, for shallow frying 1 tsp smoked paprika 1 red chilli, finely sliced ½ tsp cumin seeds 2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes1 red onion, sliced½ tsp salt1 tsp caster sugar1 lemon, juice only2 tbsp extra virgin olive oil1 tbsp finely chopped fresh coriander1 tbsp chopped fresh mint 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes 1 red onion, sliced ½ tsp salt 1 tsp caster sugar 1 lemon, juice only 2 tbsp extra virgin olive oil 1 tbsp finely chopped fresh coriander 1 tbsp chopped fresh mint Method For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes.Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side.Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Place the reserved tandoori paste in a small saucepan and gently warm. Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. | {
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"title": "Tandoori salmon with potatoes and salad recipe",
"content": "Tandoori salmon with garlic, cumin and tomato potatoes and kachumber salad An average of 4.6 out of 5 stars from 5 ratings Bring the spices of India to your plate with tandoori salmon, potatoes spiced with garlic and cumin and a zesty kachumber salad. 1 tsp ground ginger1 tsp ground coriander1 tsp ground cumin½ tsp paprika½ tsp turmericpinch nutmeg, grated2 cloves, ground1 cinnamon stick, crushed1 tsp cayenne pepper3 tbsp vegetable oil300ml/10fl oz natural yoghurt4 darnes of salmon 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cumin ½ tsp paprika ½ tsp turmeric pinch nutmeg, grated 2 cloves, ground 1 cinnamon stick, crushed 1 tsp cayenne pepper 3 tbsp vegetable oil 300ml/10fl oz natural yoghurt 4 darnes of salmon 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes100ml/3½fl oz olive oil, for shallow frying1 tsp smoked paprika1 red chilli, finely sliced½ tsp cumin seeds2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes 100ml/3½fl oz olive oil, for shallow frying 1 tsp smoked paprika 1 red chilli, finely sliced ½ tsp cumin seeds 2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes1 red onion, sliced½ tsp salt1 tsp caster sugar1 lemon, juice only2 tbsp extra virgin olive oil1 tbsp finely chopped fresh coriander1 tbsp chopped fresh mint 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes 1 red onion, sliced ½ tsp salt 1 tsp caster sugar 1 lemon, juice only 2 tbsp extra virgin olive oil 1 tbsp finely chopped fresh coriander 1 tbsp chopped fresh mint Method For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes.Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side.Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Place the reserved tandoori paste in a small saucepan and gently warm. Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce."
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} | c1f4fc674f83c3cdbb062e61ee50450bb717fd1dac600d605e96d6a272895ba6 | Cumin carrots recipe
An average of 4.0 out of 5 stars from 1 rating 450g/1lb carrots (peeled and cut into batons)salt and freshly ground pepperpinch sugar1 tbsp clarified butter15-20ml/¾tsp whole cumin seeds 450g/1lb carrots (peeled and cut into batons) salt and freshly ground pepper pinch sugar 1 tbsp clarified butter 15-20ml/¾tsp whole cumin seeds Method Place the carrots in a saucepan, cover with water.Season and add the sugar.Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife).In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid.Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin.Re-season and serve. Place the carrots in a saucepan, cover with water. Place the carrots in a saucepan, cover with water. Season and add the sugar. Season and add the sugar. Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Re-season and serve. Re-season and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cumin carrots recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 450g/1lb carrots (peeled and cut into batons)salt and freshly ground pepperpinch sugar1 tbsp clarified butter15-20ml/¾tsp whole cumin seeds 450g/1lb carrots (peeled and cut into batons) salt and freshly ground pepper pinch sugar 1 tbsp clarified butter 15-20ml/¾tsp whole cumin seeds Method Place the carrots in a saucepan, cover with water.Season and add the sugar.Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife).In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid.Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin.Re-season and serve. Place the carrots in a saucepan, cover with water. Place the carrots in a saucepan, cover with water. Season and add the sugar. Season and add the sugar. Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Re-season and serve. Re-season and serve."
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} | bd1c6e88a76f9f2ce54c1bcd25db4baabd8b161c3e9f51cf4054d5af1aafb455 | Country captain shepherd's pie recipe
For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1.Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan.Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste.Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms.Add the lamb and brown well on all sides until the meat is well sealed.Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water.Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes.Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan.Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan.Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan.Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes.Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch.Lift the lamb out of the casserole and place onto a tray to cool slightly.Carefully remove all the whole spices from the gravy in the casserole and discard.When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy.Place back onto a medium low heat and cook until the gravy has thickened nicely.Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish.For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender.Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture.Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Place the butter onto the board with the cumin seeds, then finely chop the two together.Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn.As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible.Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute.When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top.Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning.Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice. For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1. For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1. Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan. Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan. Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste. Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste. Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms. Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms. Add the lamb and brown well on all sides until the meat is well sealed. Add the lamb and brown well on all sides until the meat is well sealed. Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water. Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes. Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes. Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan. Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan. Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan. Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan. Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan. Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan. Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes. Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes. Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch. Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch. Lift the lamb out of the casserole and place onto a tray to cool slightly. Lift the lamb out of the casserole and place onto a tray to cool slightly. Carefully remove all the whole spices from the gravy in the casserole and discard. Carefully remove all the whole spices from the gravy in the casserole and discard. When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy. When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy. Place back onto a medium low heat and cook until the gravy has thickened nicely. Place back onto a medium low heat and cook until the gravy has thickened nicely. Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish. Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish. For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender. For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender. Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture. Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture. Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Place the butter onto the board with the cumin seeds, then finely chop the two together. Place the butter onto the board with the cumin seeds, then finely chop the two together. Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn. Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn. As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible. As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible. Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute. Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute. When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top. When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top. Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning. Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning. Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice. | {
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"title": "Country captain shepherd's pie recipe",
"content": "For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1.Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan.Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste.Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms.Add the lamb and brown well on all sides until the meat is well sealed.Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water.Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes.Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan.Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan.Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan.Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes.Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch.Lift the lamb out of the casserole and place onto a tray to cool slightly.Carefully remove all the whole spices from the gravy in the casserole and discard.When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy.Place back onto a medium low heat and cook until the gravy has thickened nicely.Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish.For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender.Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture.Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Place the butter onto the board with the cumin seeds, then finely chop the two together.Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn.As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible.Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute.When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top.Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning.Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice. For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1. For the shepherd's pie filling, preheat the oven to 140C/275F/Gas 1. Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan. Place the cumin and coriander seeds into a dry frying pan on a low heat and toast them until they change colour slightly, then remove from the pan. Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste. Grind the spices, ginger and garlic together in a spice grinder to a fine paste, adding only as much water as is necessary to make it into a paste. Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms. Heat a large oven-proof casserole dish until medium hot, add the oil and continue to heat until a haze forms. Add the lamb and brown well on all sides until the meat is well sealed. Add the lamb and brown well on all sides until the meat is well sealed. Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Remove the lamb from the pan and set aside, then add the cinnamon, cardamom, cloves, peppercorns and the red chillies broken into pieces, to the pan. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water. Fry the spices for 1-2 minutes until the cloves swell a little. Add a little water to the pan to deglaze it, scraping up any meat residue and dissolving it in the water. Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes. Add the chopped onions and cook until the liquid evaporates, then gently fry the onions until soft, about 4-5 minutes. Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan. Add the spice paste and cook for 5-6 minutes mixing well then return the lamb to the pan. Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan. Coat the lamb with the mixture then season lightly with salt and freshly ground black pepper, and cover the pan. Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan. Place the pan into the oven and cook for 2- 2 ½ hours, stirring the casserole occasionally and making sure the onions do not catch on the bottom of the pan. Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes. Add the chopped tomatoes and mix well (add a little more water if it looks dry) then cover and return to the oven for another 15 minutes. Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch. Check that the lamb is cooked - the meat will have retracted from the bone and the meat will feel soft to the touch. Lift the lamb out of the casserole and place onto a tray to cool slightly. Lift the lamb out of the casserole and place onto a tray to cool slightly. Carefully remove all the whole spices from the gravy in the casserole and discard. Carefully remove all the whole spices from the gravy in the casserole and discard. When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy. When the lamb is cool enough to handle, shred the meat off of the bone and place back into the casserole with the gravy. Place back onto a medium low heat and cook until the gravy has thickened nicely. Place back onto a medium low heat and cook until the gravy has thickened nicely. Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish. Add the freshly chopped coriander, check the seasoning, and spoon into an oven-proof dish, big enough that the filling reaches 2cm/1in from the top of the dish. For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender. For the topping, place the potatoes into a saucepan and cover with water, bring to the boil and simmer until tender. Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture. Drain, return the potatoes to the pan and back on the heat to drive off any extra moisture. Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Pass the cooked potatoes through a ricer (or mash them to a smooth puree) and set aside. Place the butter onto the board with the cumin seeds, then finely chop the two together. Place the butter onto the board with the cumin seeds, then finely chop the two together. Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn. Heat a frying pan and add the cumin butter and gently fry until the cumin colours gently, but don’t heat it too much or the butter will burn. As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible. As soon as the cumin changes colour, lift out the seeds and add to the potatoes, transferring as little butter as is possible. Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute. Add the chopped garlic and chilli to the butter in the frying pan and gently fry for one minute. When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top. When the garlic is light golden-brown, add the spinach leaves, toss for a minute or so until soft, season lightly then remove from pan and place straight onto the dish of shredded lamb, spreading evenly over the top. Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning. Mix the cumin seeds into the potato with the eggs and cream and mix well until smooth then check the seasoning. Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Spread the potato over the spinach evenly, ruffle the surface a little, it doesn’t have to be smooth, just evenly spread. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. Place back in the oven for 10 minutes then increase the oven temperature to 180C/350F/Gas 4 and cook for another 15 minutes until golden brown. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice. To serve, spoon a dollop of pie onto a serving plates, and serve with some crusty bread or steamed rice."
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} | 15c0233ded6c4a9fabca5da3320c6eeea9aacc1359c029ff983d32474d817c6f | Merguez sausage taco with rhubarb salsa recipe
An average of 4.5 out of 5 stars from 2 ratings Avocado purée, spicy sausage and rhubarb salsa make an unusual combination in these pretty tacos. 1 large stick young rhubarb, chopped 1 tsp salt2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds1 tbsp fresh coriander, chopped 1 shallot, diced1 fresh jalapeño chillies, chopped 1 large stick young rhubarb, chopped 1 tsp salt 2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds 1 tbsp fresh coriander, chopped 1 shallot, diced 1 fresh jalapeño chillies, chopped 1 ripe avocado, roughly chopped2 limes, juice only2 garlic cloves, finely choppedpinch ground cumin 2 tbsp olive oil 3 merguez sausages 1 ripe avocado, roughly chopped 2 limes, juice only 2 garlic cloves, finely chopped pinch ground cumin 2 tbsp olive oil 3 merguez sausages 1½ tsp harissa 1½ tsp honey2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) 1½ tsp harissa 1½ tsp honey 2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) Method To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes.Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside.Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred).Make the harissa honey mixture by mixing together the harissa and honey in a small bowl.To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Recipe tips Make cumin salt using equal amounts of sea salt and cumin seeds. The seeds should be dry fried in a hot pan until aromatic and then tipped into a pestle and mortar with the salt, and crushed. | {
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"title": "Merguez sausage taco with rhubarb salsa recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Avocado purée, spicy sausage and rhubarb salsa make an unusual combination in these pretty tacos. 1 large stick young rhubarb, chopped 1 tsp salt2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds1 tbsp fresh coriander, chopped 1 shallot, diced1 fresh jalapeño chillies, chopped 1 large stick young rhubarb, chopped 1 tsp salt 2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds 1 tbsp fresh coriander, chopped 1 shallot, diced 1 fresh jalapeño chillies, chopped 1 ripe avocado, roughly chopped2 limes, juice only2 garlic cloves, finely choppedpinch ground cumin 2 tbsp olive oil 3 merguez sausages 1 ripe avocado, roughly chopped 2 limes, juice only 2 garlic cloves, finely chopped pinch ground cumin 2 tbsp olive oil 3 merguez sausages 1½ tsp harissa 1½ tsp honey2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) 1½ tsp harissa 1½ tsp honey 2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) Method To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes.Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside.Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred).Make the harissa honey mixture by mixing together the harissa and honey in a small bowl.To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Recipe tips Make cumin salt using equal amounts of sea salt and cumin seeds. The seeds should be dry fried in a hot pan until aromatic and then tipped into a pestle and mortar with the salt, and crushed."
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} | de568824c80a2c2772a57f108041da88f77ccc42401d1770d092249c4a3e6944 | Caramelised red onion and goats’ cheese swirls recipe
For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest.Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter.Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool.Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber.For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary. For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest. For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest. Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter. Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool. Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber. Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber. For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary. | {
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"title": "Caramelised red onion and goats’ cheese swirls recipe",
"content": "For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest.Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter.Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool.Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber.For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary. For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest. For the pastry, put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest. Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten, then roll out into a large square and place in the freezer. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter. On a lightly floured work surface, roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge, then roll into a rectangle twice the size of the flattened butter. Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees, roll out and fold over again. Place the dough in the fridge while you make the caramelised onions. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool. For the caramelised onion, gently fry the onions over a low heat until soft. Add the salt, sugar, mustard and vinegar and cook until very soft. Set aside to cool. Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber. Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber. For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. For the pickled cucumber, peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes. Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper. Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Roll the pastry into a large rectangle and spread with the cooled red onion mixture, reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Transfer to the baking tray, leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. Meanwhile, slice the goats’ cheese wheel into quarters, then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary. To serve, scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber, before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary."
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An average of 5.0 out of 5 stars from 1 rating 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock2 tbsp vegetable oil1 avocado, cubed½ lime, juice only2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped1 red chilli, chopped1 red onion, finely sliced 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock 2 tbsp vegetable oil 1 avocado, cubed ½ lime, juice only 2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped 1 red chilli, chopped 1 red onion, finely sliced Method Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes.In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat.Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly.Serve. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Serve. Serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock2 tbsp vegetable oil1 avocado, cubed½ lime, juice only2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped1 red chilli, chopped1 red onion, finely sliced 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock 2 tbsp vegetable oil 1 avocado, cubed ½ lime, juice only 2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped 1 red chilli, chopped 1 red onion, finely sliced Method Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes.In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat.Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly.Serve. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Serve. Serve."
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} | 836b21d0690feaf336ae7840a5c30c26055accf5012e61ce29a50b03cbd69cf2 | Turmeric and ginger diamonds recipe
An average of 3.3 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turmeric_and_ginger_61719_16x9.jpg Nadiya's vegan turmeric, ginger and tahini traybake is Lebanese-inspired and delicious! Topped with pine nuts and sesame seeds, it's perfect with a stong cup of coffee. 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 1 tbsp sesame seeds 1 tbsp pine nuts 1 tbsp sesame seeds 1 tbsp pine nuts Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. | {
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"content": "An average of 3.3 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turmeric_and_ginger_61719_16x9.jpg Nadiya's vegan turmeric, ginger and tahini traybake is Lebanese-inspired and delicious! Topped with pine nuts and sesame seeds, it's perfect with a stong cup of coffee. 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 1 tbsp sesame seeds 1 tbsp pine nuts 1 tbsp sesame seeds 1 tbsp pine nuts Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving."
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} | cd9d3165c0cbc8dba7b94121cfe0f1a8fe101d71f186992762f98bd882ff6fd4 | Roast duck recipe
Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce An average of 3.0 out of 5 stars from 3 ratings Although duck can take strong flavours sometimes it's best just to keep it simple, as James Martin proves with this delicious roast. 1 whole duck, trimmed and wings removedsalt and freshly ground black pepper 1 whole duck, trimmed and wings removed salt and freshly ground black pepper 2 large potatoes, peeled and diced into 1cm/½in cubes100g/3½oz duck fat (trimmed from the whole duck) 2 large potatoes, peeled and diced into 1cm/½in cubes 100g/3½oz duck fat (trimmed from the whole duck) 50g/1¾oz unsalted butter1 shallot, finely chopped2 sprigs thyme, leaves picked1 bay leaf5 black peppercorns200ml/7fl oz red wine300ml/10½fl oz veal jus, warmed (available from some large supermarkets)pinch sugar 50g/1¾oz unsalted butter 1 shallot, finely chopped 2 sprigs thyme, leaves picked 1 bay leaf 5 black peppercorns 200ml/7fl oz red wine 300ml/10½fl oz veal jus, warmed (available from some large supermarkets) pinch sugar 400g/14oz purple sprouting broccoli75g/2½oz unsalted butter 400g/14oz purple sprouting broccoli 75g/2½oz unsalted butter Method Preheat the oven to 200C/400F/Gas 6. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes.Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes.For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender.For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes.Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve.For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water.Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes.To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes. Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes. For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender. For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender. For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes. For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes. Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve. Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve. For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water. For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water. Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes. Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes. To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce. To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce. | {
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"content": "Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce An average of 3.0 out of 5 stars from 3 ratings Although duck can take strong flavours sometimes it's best just to keep it simple, as James Martin proves with this delicious roast. 1 whole duck, trimmed and wings removedsalt and freshly ground black pepper 1 whole duck, trimmed and wings removed salt and freshly ground black pepper 2 large potatoes, peeled and diced into 1cm/½in cubes100g/3½oz duck fat (trimmed from the whole duck) 2 large potatoes, peeled and diced into 1cm/½in cubes 100g/3½oz duck fat (trimmed from the whole duck) 50g/1¾oz unsalted butter1 shallot, finely chopped2 sprigs thyme, leaves picked1 bay leaf5 black peppercorns200ml/7fl oz red wine300ml/10½fl oz veal jus, warmed (available from some large supermarkets)pinch sugar 50g/1¾oz unsalted butter 1 shallot, finely chopped 2 sprigs thyme, leaves picked 1 bay leaf 5 black peppercorns 200ml/7fl oz red wine 300ml/10½fl oz veal jus, warmed (available from some large supermarkets) pinch sugar 400g/14oz purple sprouting broccoli75g/2½oz unsalted butter 400g/14oz purple sprouting broccoli 75g/2½oz unsalted butter Method Preheat the oven to 200C/400F/Gas 6. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes.Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes.For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender.For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes.Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve.For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water.Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes.To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes. For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes. Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes. When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes. For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender. For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender. For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes. For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes. Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve. Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve. For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water. For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water. Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes. Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes. To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce. To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce."
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} | e3d287ce4a2d7dee886e2fb84498a1910971771155386891cfa270c00480792e | Beef empanadas recipe
An average of 5.0 out of 5 stars from 1 rating The Hairy Bikers show you how to make delicious beef empanadas. Expect golden pastry with a tasty spiced filling. 450g/1lb plain flour, plus extra for dusting2 tsp baking powder1 tsp salt60g/2¼oz butter60g/2¼oz lard or vegetable shortening 75-100ml/2½-3½fl oz chilled water 450g/1lb plain flour, plus extra for dusting 2 tsp baking powder 1 tsp salt 60g/2¼oz butter 60g/2¼oz lard or vegetable shortening 75-100ml/2½-3½fl oz chilled water 2 tbsp olive oil½ beef stock cube, crumbled400g/14oz fillet or sirloin steak, finely chopped1 onion, finely chopped1 small green pepper, finely chopped3 garlic cloves, crushed3 tbsp red wine ½ tsp ground cumin½ tsp paprika½ tsp chilli powder12 pimento-stuffed green olives, sliced 1 tsp salt ½ tsp ground black pepper1 beaten free-range egg, for brushing pastry 2 tbsp olive oil ½ beef stock cube, crumbled 400g/14oz fillet or sirloin steak, finely chopped 1 onion, finely chopped 1 small green pepper, finely chopped 3 garlic cloves, crushed 3 tbsp red wine ½ tsp ground cumin ½ tsp paprika ½ tsp chilli powder 12 pimento-stuffed green olives, sliced 1 tsp salt ½ tsp ground black pepper 1 beaten free-range egg, for brushing pastry Method Preheat the oven to 180C/350F/Gas 4.For the pastry, combine the flour, baking powder and salt in a mixing bowl.Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour.For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side.Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold.To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together.Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown.Serve either hot or cold as a snack or starter. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry, combine the flour, baking powder and salt in a mixing bowl. For the pastry, combine the flour, baking powder and salt in a mixing bowl. Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour. Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour. For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side. For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side. Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold. Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together. Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown. Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown. Serve either hot or cold as a snack or starter. Serve either hot or cold as a snack or starter. | {
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"title": "Beef empanadas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The Hairy Bikers show you how to make delicious beef empanadas. Expect golden pastry with a tasty spiced filling. 450g/1lb plain flour, plus extra for dusting2 tsp baking powder1 tsp salt60g/2¼oz butter60g/2¼oz lard or vegetable shortening 75-100ml/2½-3½fl oz chilled water 450g/1lb plain flour, plus extra for dusting 2 tsp baking powder 1 tsp salt 60g/2¼oz butter 60g/2¼oz lard or vegetable shortening 75-100ml/2½-3½fl oz chilled water 2 tbsp olive oil½ beef stock cube, crumbled400g/14oz fillet or sirloin steak, finely chopped1 onion, finely chopped1 small green pepper, finely chopped3 garlic cloves, crushed3 tbsp red wine ½ tsp ground cumin½ tsp paprika½ tsp chilli powder12 pimento-stuffed green olives, sliced 1 tsp salt ½ tsp ground black pepper1 beaten free-range egg, for brushing pastry 2 tbsp olive oil ½ beef stock cube, crumbled 400g/14oz fillet or sirloin steak, finely chopped 1 onion, finely chopped 1 small green pepper, finely chopped 3 garlic cloves, crushed 3 tbsp red wine ½ tsp ground cumin ½ tsp paprika ½ tsp chilli powder 12 pimento-stuffed green olives, sliced 1 tsp salt ½ tsp ground black pepper 1 beaten free-range egg, for brushing pastry Method Preheat the oven to 180C/350F/Gas 4.For the pastry, combine the flour, baking powder and salt in a mixing bowl.Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour.For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side.Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold.To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together.Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown.Serve either hot or cold as a snack or starter. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry, combine the flour, baking powder and salt in a mixing bowl. For the pastry, combine the flour, baking powder and salt in a mixing bowl. Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour. Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour. For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side. For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side. Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold. Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and freshly ground black pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together. Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together. Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown. Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown. Serve either hot or cold as a snack or starter. Serve either hot or cold as a snack or starter."
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} | d2331db19fd228e682a3615a3fb1022b2bf9e58fd8c7caf1f5868ef96fae45ce | Lobster and coconut curry recipe
An average of 3.8 out of 5 stars from 6 ratings Add a touch of luxury to your next curry with lobster. vegetable oil, for cooking2 onions, finely chopped8 garlic cloves, grated4cm/1½in piece fresh root ginger, peeled and grated2 tsp sea salt flakes1 tsp ground ginger1 tsp ground turmeric1 tsp ground cumin1 tsp ground cinnamon1 tsp chilli powder400ml can coconut milk200g/7oz chopped tomatoes50g/1¾oz desiccated coconut2 hot green chillies, thinly sliced 1 lemon, juice only6 tbsp roughly chopped fresh coriander4 tbsp roughly chopped pickled green chilliessalt and freshly ground black pepper vegetable oil, for cooking 2 onions, finely chopped 8 garlic cloves, grated 4cm/1½in piece fresh root ginger, peeled and grated 2 tsp sea salt flakes 1 tsp ground ginger 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp chilli powder 400ml can coconut milk 200g/7oz chopped tomatoes 50g/1¾oz desiccated coconut 2 hot green chillies, thinly sliced 1 lemon, juice only 6 tbsp roughly chopped fresh coriander 4 tbsp roughly chopped pickled green chillies salt and freshly ground black pepper Method Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls. Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant. Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant. Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls. | {
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"content": "An average of 3.8 out of 5 stars from 6 ratings Add a touch of luxury to your next curry with lobster. vegetable oil, for cooking2 onions, finely chopped8 garlic cloves, grated4cm/1½in piece fresh root ginger, peeled and grated2 tsp sea salt flakes1 tsp ground ginger1 tsp ground turmeric1 tsp ground cumin1 tsp ground cinnamon1 tsp chilli powder400ml can coconut milk200g/7oz chopped tomatoes50g/1¾oz desiccated coconut2 hot green chillies, thinly sliced 1 lemon, juice only6 tbsp roughly chopped fresh coriander4 tbsp roughly chopped pickled green chilliessalt and freshly ground black pepper vegetable oil, for cooking 2 onions, finely chopped 8 garlic cloves, grated 4cm/1½in piece fresh root ginger, peeled and grated 2 tsp sea salt flakes 1 tsp ground ginger 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp chilli powder 400ml can coconut milk 200g/7oz chopped tomatoes 50g/1¾oz desiccated coconut 2 hot green chillies, thinly sliced 1 lemon, juice only 6 tbsp roughly chopped fresh coriander 4 tbsp roughly chopped pickled green chillies salt and freshly ground black pepper Method Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls. Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant. Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant. Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split). Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls. Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls."
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} | 609f5c8e772aafcc7f8096328c3f75f0b1ea5dd49f74aab11e8e5277ea55cad2 | Chicken and prune korma recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_korma_56184_16x9.jpg A luxurious chicken korma, with prunes, cashews, ground almonds, coconut milk, yoghurt and a multitude of spices. 500g/1lb 2oz skinless chicken breast fillets, cut into 4cm/1½in chunks1 tsp dried chilli flakes1 tsp ground turmeric2 tsp ground coriander2 tsp ground cumin2 tbsp olive oil1 tsp cumin seeds1 cinnamon stick6 cardamom pods2 onions, finely chopped2 tsp garlic paste2 tsp ginger paste400ml can coconut milk2 heaped tbsp plain yoghurt12 dried no-soak pitted prunes25g/1oz cashew nuts 3 green chillies, finely chopped2 tsp cornflour, mixed with 1 tbsp cold water1½ tsp flaked sea salt½ lime, juice only25g/1oz ground almonds, to garnishlarge handful fresh coriander, roughly chopped, to garnish 500g/1lb 2oz skinless chicken breast fillets, cut into 4cm/1½in chunks 1 tsp dried chilli flakes 1 tsp ground turmeric 2 tsp ground coriander 2 tsp ground cumin 2 tbsp olive oil 1 tsp cumin seeds 1 cinnamon stick 6 cardamom pods 2 onions, finely chopped 2 tsp garlic paste 2 tsp ginger paste 400ml can coconut milk 2 heaped tbsp plain yoghurt 12 dried no-soak pitted prunes 25g/1oz cashew nuts 3 green chillies, finely chopped 2 tsp cornflour, mixed with 1 tbsp cold water 1½ tsp flaked sea salt ½ lime, juice only 25g/1oz ground almonds, to garnish large handful fresh coriander, roughly chopped, to garnish Method Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes.Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally.Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander. Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes. Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes. Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander. Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander. | {
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"title": "Chicken and prune korma recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_korma_56184_16x9.jpg A luxurious chicken korma, with prunes, cashews, ground almonds, coconut milk, yoghurt and a multitude of spices. 500g/1lb 2oz skinless chicken breast fillets, cut into 4cm/1½in chunks1 tsp dried chilli flakes1 tsp ground turmeric2 tsp ground coriander2 tsp ground cumin2 tbsp olive oil1 tsp cumin seeds1 cinnamon stick6 cardamom pods2 onions, finely chopped2 tsp garlic paste2 tsp ginger paste400ml can coconut milk2 heaped tbsp plain yoghurt12 dried no-soak pitted prunes25g/1oz cashew nuts 3 green chillies, finely chopped2 tsp cornflour, mixed with 1 tbsp cold water1½ tsp flaked sea salt½ lime, juice only25g/1oz ground almonds, to garnishlarge handful fresh coriander, roughly chopped, to garnish 500g/1lb 2oz skinless chicken breast fillets, cut into 4cm/1½in chunks 1 tsp dried chilli flakes 1 tsp ground turmeric 2 tsp ground coriander 2 tsp ground cumin 2 tbsp olive oil 1 tsp cumin seeds 1 cinnamon stick 6 cardamom pods 2 onions, finely chopped 2 tsp garlic paste 2 tsp ginger paste 400ml can coconut milk 2 heaped tbsp plain yoghurt 12 dried no-soak pitted prunes 25g/1oz cashew nuts 3 green chillies, finely chopped 2 tsp cornflour, mixed with 1 tbsp cold water 1½ tsp flaked sea salt ½ lime, juice only 25g/1oz ground almonds, to garnish large handful fresh coriander, roughly chopped, to garnish Method Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes.Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally.Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander. Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes. Put the chicken pieces in a bowl and add the chilli flakes, turmeric, coriander and cumin. Stir well and leave to marinate for 5–10 minutes. Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Heat the oil in a large frying pan or shallow casserole and gently fry the cumin seeds, cinnamon stick and cardamom for a few seconds before adding the onions. Cook for 5 minutes, or until the onion is softened and pale golden-brown, stirring regularly. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the spiced chicken pieces and cook for 4–5 minutes, or until lightly coloured on all sides, stirring regularly. Add the ginger and garlic pastes and cook for another minute. Pour over the coconut milk and add the yoghurt. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander. Add the prunes, cashew nuts, chillies and cornflour mixture and cook for a further 10 minutes, stirring regularly. Add a little water if the sauce thickens too much before the chicken is tender. Season with salt and lime juice to taste. Garnish with the ground almonds and fresh coriander."
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} | 8d84565df277e1e0947735a94348b6973adaae22e6454e1d84742fc1ed8d6c06 | Steamed salmon with black beans and dumplings recipe
Steamed salmon with black beans and Sichuan dumplings in spicy sauce An average of 5.0 out of 5 stars from 3 ratings Salmon fillets, cooked simply with ginger, black beans and Shaoxing rice wine. Try your hand at making the Chinese dumplings – just fill shop-bought wonton wrappers with the tasty pork mix. They cook in minutes! 25g/1oz Chinese dried black mushrooms450g/1lb fatty pork mince4 tbsp finely chopped spring onions or Chinese chives1 free-range egg white 1 tbsp cornflour2 tsp saltpinch freshly ground black pepper 2 tsp sesame oil225g/8oz wonton wrappers 25g/1oz Chinese dried black mushrooms 450g/1lb fatty pork mince 4 tbsp finely chopped spring onions or Chinese chives 1 free-range egg white 1 tbsp cornflour 2 tsp salt pinch freshly ground black pepper 2 tsp sesame oil 225g/8oz wonton wrappers 1 tbsp groundnut oil2 tsp chilli oil1 tbsp finely chopped garlic2 tbsp finely chopped spring onions2 tsp roasted Sichuan peppercorns, ground3 tbsp tahini2 tbsp dark soy sauce1 tbsp caster sugar2 tsp chili bean purée75ml/2½fl oz chicken stock 1 tbsp groundnut oil 2 tsp chilli oil 1 tbsp finely chopped garlic 2 tbsp finely chopped spring onions 2 tsp roasted Sichuan peppercorns, ground 3 tbsp tahini 2 tbsp dark soy sauce 1 tbsp caster sugar 2 tsp chili bean purée 75ml/2½fl oz chicken stock 450g/1lb salmon fillet, skin removed, divided into 4 equal pieces1 tsp salt2 tbsp chopped tinned black beans1½ tbsp finely chopped garlic1 tbsp finely chopped fresh ginger1½ tbsp Shaoxing rice wine or dry sherry1 tbsp light soy saucefreshly ground white pepper 450g/1lb salmon fillet, skin removed, divided into 4 equal pieces 1 tsp salt 2 tbsp chopped tinned black beans 1½ tbsp finely chopped garlic 1 tbsp finely chopped fresh ginger 1½ tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce freshly ground white pepper 2 tbsp light soy sauce3 spring onions, finely shredded small handful fresh coriander 1½ tbsp groundnut or vegetable oil 2 tbsp light soy sauce 3 spring onions, finely shredded small handful fresh coriander 1½ tbsp groundnut or vegetable oil Method For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined.Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings.To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl.Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish.Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce. For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined. For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined. Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings. Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings. To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl. To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl. Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish. Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce. | {
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"title": "Steamed salmon with black beans and dumplings recipe",
"content": "Steamed salmon with black beans and Sichuan dumplings in spicy sauce An average of 5.0 out of 5 stars from 3 ratings Salmon fillets, cooked simply with ginger, black beans and Shaoxing rice wine. Try your hand at making the Chinese dumplings – just fill shop-bought wonton wrappers with the tasty pork mix. They cook in minutes! 25g/1oz Chinese dried black mushrooms450g/1lb fatty pork mince4 tbsp finely chopped spring onions or Chinese chives1 free-range egg white 1 tbsp cornflour2 tsp saltpinch freshly ground black pepper 2 tsp sesame oil225g/8oz wonton wrappers 25g/1oz Chinese dried black mushrooms 450g/1lb fatty pork mince 4 tbsp finely chopped spring onions or Chinese chives 1 free-range egg white 1 tbsp cornflour 2 tsp salt pinch freshly ground black pepper 2 tsp sesame oil 225g/8oz wonton wrappers 1 tbsp groundnut oil2 tsp chilli oil1 tbsp finely chopped garlic2 tbsp finely chopped spring onions2 tsp roasted Sichuan peppercorns, ground3 tbsp tahini2 tbsp dark soy sauce1 tbsp caster sugar2 tsp chili bean purée75ml/2½fl oz chicken stock 1 tbsp groundnut oil 2 tsp chilli oil 1 tbsp finely chopped garlic 2 tbsp finely chopped spring onions 2 tsp roasted Sichuan peppercorns, ground 3 tbsp tahini 2 tbsp dark soy sauce 1 tbsp caster sugar 2 tsp chili bean purée 75ml/2½fl oz chicken stock 450g/1lb salmon fillet, skin removed, divided into 4 equal pieces1 tsp salt2 tbsp chopped tinned black beans1½ tbsp finely chopped garlic1 tbsp finely chopped fresh ginger1½ tbsp Shaoxing rice wine or dry sherry1 tbsp light soy saucefreshly ground white pepper 450g/1lb salmon fillet, skin removed, divided into 4 equal pieces 1 tsp salt 2 tbsp chopped tinned black beans 1½ tbsp finely chopped garlic 1 tbsp finely chopped fresh ginger 1½ tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce freshly ground white pepper 2 tbsp light soy sauce3 spring onions, finely shredded small handful fresh coriander 1½ tbsp groundnut or vegetable oil 2 tbsp light soy sauce 3 spring onions, finely shredded small handful fresh coriander 1½ tbsp groundnut or vegetable oil Method For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined.Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings.To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl.Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish.Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce. For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined. For the dumplings, soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water. Cut off and discard the woody stems, then finely chop the mushrooms. Mix with the pork, spring onions, egg white, cornflour, salt, pepper and sesame oil until combined. Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings. Place a rounded teaspoon of filling inside a wonton wrapper. Use water to wet the corners and gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the filling. You should make 25–30 dumplings. To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl. To make the sauce, heat a wok until hot. Add the groundnut and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds. Stir in the rest of the sauce ingredients and simmer for 5 minutes. Transfer the sauce to a bowl. Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. Bring a medium-sized pot of water to the boil and poach the dumplings for 3–5 minutes, or until they are cooked through and float to the top. Remove and drain. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish. For the steamed salmon with black beans, sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top. Pour the rice wine and soy sauce over the fish. Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. Set up a steamer or put a rack in a wok or deep pan, then pour in 5cm/2in water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or onto the rack. Turn the heat to low and tightly cover the wok or pan. Steam gently for 8–10 minutes, depending on the thickness of the fillets. Replenish the water in the steamer from time to time, if necessary. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce. When the fish is cooked, remove the plate from the steamer or wok. Drain off any liquid. Drizzle the soy sauce and scatter the spring onions and coriander on top of the fish. Heat the oil a small pan over a high heat until it very hot and slightly smoking. Pour this over the fish. Serve at once, with the wonton dumplings and their sauce."
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} | f513b140b9dbdc8b301d914bf0ca576fac43e9d3f33f0a13522eb1a173a8675b | Fried fish with garlic and spring onions recipe
An average of 5.0 out of 5 stars from 1 rating Strips of battered fish, shallow fried and served with a hot sauce. Perfect for eating with Singapore noodles. 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips2 tsp salt¼ tsp freshly ground white pepper2 medium free-range eggs50g/1¾oz cornflour150ml/5fl oz groundnut or vegetable oil3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry2 tsp sesame oil 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips 2 tsp salt ¼ tsp freshly ground white pepper 2 medium free-range eggs 50g/1¾oz cornflour 150ml/5fl oz groundnut or vegetable oil 3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry 2 tsp sesame oil Method If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes.Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg.Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Fried fish with garlic and spring onions recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Strips of battered fish, shallow fried and served with a hot sauce. Perfect for eating with Singapore noodles. 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips2 tsp salt¼ tsp freshly ground white pepper2 medium free-range eggs50g/1¾oz cornflour150ml/5fl oz groundnut or vegetable oil3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry2 tsp sesame oil 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips 2 tsp salt ¼ tsp freshly ground white pepper 2 medium free-range eggs 50g/1¾oz cornflour 150ml/5fl oz groundnut or vegetable oil 3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry 2 tsp sesame oil Method If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes.Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg.Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once."
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} | e9ce9422dcad5acef5d81531699e0562f58c5715f7aba0c4c98ffe132e4103cb | Stir-fried squid with chilli and basil recipe
An average of 5.0 out of 5 stars from 1 rating Preparing squid is easy if you follow Ken Hom’s simple instructions. Flash-fried with chillies, basil and oyster sauce it makes a fabulous, yet speedy supper. 450g/1lb squid, fresh or frozen (defrosted if frozen)175g/6oz fresh or frozen petit peas1½ tbsp vegetable oil4 tbsp coarsely chopped garlic3 tbsp finely sliced shallots2-3 small red Thai chillies, seeds removed, chopped1 tbsp fish sauce2 tbsp oyster sauce2 tsp sugarhandful fresh Thai or ordinary basil leaves 450g/1lb squid, fresh or frozen (defrosted if frozen) 175g/6oz fresh or frozen petit peas 1½ tbsp vegetable oil 4 tbsp coarsely chopped garlic 3 tbsp finely sliced shallots 2-3 small red Thai chillies, seeds removed, chopped 1 tbsp fish sauce 2 tbsp oyster sauce 2 tsp sugar handful fresh Thai or ordinary basil leaves Method Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Add the squid to the pan and stir-fry for one minute. Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. | {
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"title": "Stir-fried squid with chilli and basil recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Preparing squid is easy if you follow Ken Hom’s simple instructions. Flash-fried with chillies, basil and oyster sauce it makes a fabulous, yet speedy supper. 450g/1lb squid, fresh or frozen (defrosted if frozen)175g/6oz fresh or frozen petit peas1½ tbsp vegetable oil4 tbsp coarsely chopped garlic3 tbsp finely sliced shallots2-3 small red Thai chillies, seeds removed, chopped1 tbsp fish sauce2 tbsp oyster sauce2 tsp sugarhandful fresh Thai or ordinary basil leaves 450g/1lb squid, fresh or frozen (defrosted if frozen) 175g/6oz fresh or frozen petit peas 1½ tbsp vegetable oil 4 tbsp coarsely chopped garlic 3 tbsp finely sliced shallots 2-3 small red Thai chillies, seeds removed, chopped 1 tbsp fish sauce 2 tbsp oyster sauce 2 tsp sugar handful fresh Thai or ordinary basil leaves Method Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Add the squid to the pan and stir-fry for one minute. Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic."
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} | b2480070f255ab3f46ecdd1193fc56b7797a727854663e556d52eb3c4521475a | Chilli beef recipe
An average of 5.0 out of 5 stars from 2 ratings Enjoy a Chinese restaurant classic at home, with Simon Rimmer’s crispy chilli beef. 200ml/7fl oz vegetable oil, for deep-frying2 free-range eggs, beaten5 tbsp cornflour1 tsp sea salt400g/14oz fillet steak, sliced into thin strips2 carrots, sliced into thin strips 200ml/7fl oz vegetable oil, for deep-frying 2 free-range eggs, beaten 5 tbsp cornflour 1 tsp sea salt 400g/14oz fillet steak, sliced into thin strips 2 carrots, sliced into thin strips 2 spring onions, finely sliced2.5cm/1in piece ginger, peeled, cut into matchsticks2 garlic cloves, sliced½ tsp chilli flakes4 tbsp caster sugar50ml/2fl oz rice vinegar50ml/2fl oz light soy sauce 2 spring onions, finely sliced 2.5cm/1in piece ginger, peeled, cut into matchsticks 2 garlic cloves, sliced ½ tsp chilli flakes 4 tbsp caster sugar 50ml/2fl oz rice vinegar 50ml/2fl oz light soy sauce boiled ricechilli, slicedlime wedges boiled rice chilli, sliced lime wedges Method For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.)Whisk the eggs, cornflour and salt in a bowl to a thick batter. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper.Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute.Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat.Serve the chilli beef with boiled rice, chilli slices and lime wedges. For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.) For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.) Whisk the eggs, cornflour and salt in a bowl to a thick batter. Whisk the eggs, cornflour and salt in a bowl to a thick batter. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute. Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute. Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat. Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat. Serve the chilli beef with boiled rice, chilli slices and lime wedges. Serve the chilli beef with boiled rice, chilli slices and lime wedges. | {
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"title": "Chilli beef recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Enjoy a Chinese restaurant classic at home, with Simon Rimmer’s crispy chilli beef. 200ml/7fl oz vegetable oil, for deep-frying2 free-range eggs, beaten5 tbsp cornflour1 tsp sea salt400g/14oz fillet steak, sliced into thin strips2 carrots, sliced into thin strips 200ml/7fl oz vegetable oil, for deep-frying 2 free-range eggs, beaten 5 tbsp cornflour 1 tsp sea salt 400g/14oz fillet steak, sliced into thin strips 2 carrots, sliced into thin strips 2 spring onions, finely sliced2.5cm/1in piece ginger, peeled, cut into matchsticks2 garlic cloves, sliced½ tsp chilli flakes4 tbsp caster sugar50ml/2fl oz rice vinegar50ml/2fl oz light soy sauce 2 spring onions, finely sliced 2.5cm/1in piece ginger, peeled, cut into matchsticks 2 garlic cloves, sliced ½ tsp chilli flakes 4 tbsp caster sugar 50ml/2fl oz rice vinegar 50ml/2fl oz light soy sauce boiled ricechilli, slicedlime wedges boiled rice chilli, sliced lime wedges Method For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.)Whisk the eggs, cornflour and salt in a bowl to a thick batter. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper.Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute.Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat.Serve the chilli beef with boiled rice, chilli slices and lime wedges. For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.) For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.) Whisk the eggs, cornflour and salt in a bowl to a thick batter. Whisk the eggs, cornflour and salt in a bowl to a thick batter. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute. Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute. Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat. Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat. Serve the chilli beef with boiled rice, chilli slices and lime wedges. Serve the chilli beef with boiled rice, chilli slices and lime wedges."
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} | 5fda274e1d2347d8d5212ab3a8e16a9855512825c9532f302f12cd10736ff38d | Pineapple pork recipe
An average of 4.4 out of 5 stars from 8 ratings Ken Hom blends sweet and savoury flavours in this simple pork and pineapple dish. 450g/1lb pork fillet1½ tbsp groundnut oil1 garlic clove, crushed3 tbsp coarsely chopped fresh coriander1 tbsp dark soy sauce2 tsp sugar225g/8oz fresh or tinned pineapple, chopped 450g/1lb pork fillet 1½ tbsp groundnut oil 1 garlic clove, crushed 3 tbsp coarsely chopped fresh coriander 1 tbsp dark soy sauce 2 tsp sugar 225g/8oz fresh or tinned pineapple, chopped 2 tsp light soy sauce2 tsp Shaoxing rice wine or dry sherry1 tsp sesame oil2 tsp cornflour 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil 2 tsp cornflour handful fresh coriander sprigs handful fresh coriander sprigs Method Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade.Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.Add the pork and stir-fry for 3 minutes.Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Add the pork and stir-fry for 3 minutes. Add the pork and stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. | {
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"title": "Pineapple pork recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings Ken Hom blends sweet and savoury flavours in this simple pork and pineapple dish. 450g/1lb pork fillet1½ tbsp groundnut oil1 garlic clove, crushed3 tbsp coarsely chopped fresh coriander1 tbsp dark soy sauce2 tsp sugar225g/8oz fresh or tinned pineapple, chopped 450g/1lb pork fillet 1½ tbsp groundnut oil 1 garlic clove, crushed 3 tbsp coarsely chopped fresh coriander 1 tbsp dark soy sauce 2 tsp sugar 225g/8oz fresh or tinned pineapple, chopped 2 tsp light soy sauce2 tsp Shaoxing rice wine or dry sherry1 tsp sesame oil2 tsp cornflour 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil 2 tsp cornflour handful fresh coriander sprigs handful fresh coriander sprigs Method Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade.Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.Add the pork and stir-fry for 3 minutes.Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Add the pork and stir-fry for 3 minutes. Add the pork and stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes."
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} | 50a3a67193d93a7221cb53349c2203fd0c678890676c5d60d2c9902151e2902f | Fillet steak sandwich with caramelised red onions and homemade stout mustard recipe
Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.Add the stout and blend briefly.Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.Preheat the oven to 200C/400F/Gas 6.For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised.Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil.Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking.Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4.Place the ciabatta into the oven for five minutes, just to warm through.Dress the Little Gem leaves with a squeeze of lemon and a little olive oil.To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board.Cut the fillet steak on an angle into 1cm/½in thick slices.Spread the mustard onto the bottom of the bread, and top with the dressed lettuce. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed. Add the stout and blend briefly. Add the stout and blend briefly. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised. For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised. Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil. Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil. Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking. Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking. Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4. Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4. Place the ciabatta into the oven for five minutes, just to warm through. Place the ciabatta into the oven for five minutes, just to warm through. Dress the Little Gem leaves with a squeeze of lemon and a little olive oil. Dress the Little Gem leaves with a squeeze of lemon and a little olive oil. To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board. To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board. Cut the fillet steak on an angle into 1cm/½in thick slices. Cut the fillet steak on an angle into 1cm/½in thick slices. Spread the mustard onto the bottom of the bread, and top with the dressed lettuce. Spread the mustard onto the bottom of the bread, and top with the dressed lettuce. | {
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"title": "Fillet steak sandwich with caramelised red onions and homemade stout mustard recipe",
"content": "Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.Add the stout and blend briefly.Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.Preheat the oven to 200C/400F/Gas 6.For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised.Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil.Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking.Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4.Place the ciabatta into the oven for five minutes, just to warm through.Dress the Little Gem leaves with a squeeze of lemon and a little olive oil.To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board.Cut the fillet steak on an angle into 1cm/½in thick slices.Spread the mustard onto the bottom of the bread, and top with the dressed lettuce. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed. Add the stout and blend briefly. Add the stout and blend briefly. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised. For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised. Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil. Meanwhile, for the sandwich, heat an ovenproof frying pan until hot and add half the butter and oil. Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking. Season the steaks with freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on one side. Turn the steak over and transfer to the oven for 3-4 minutes, or until cooked to your liking. Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4. Remove the steaks from the pan, season with salt and set aside to rest for a few minutes. Reduce the oven temperature to 180C/355F/Gas 4. Place the ciabatta into the oven for five minutes, just to warm through. Place the ciabatta into the oven for five minutes, just to warm through. Dress the Little Gem leaves with a squeeze of lemon and a little olive oil. Dress the Little Gem leaves with a squeeze of lemon and a little olive oil. To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board. To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board. Cut the fillet steak on an angle into 1cm/½in thick slices. Cut the fillet steak on an angle into 1cm/½in thick slices. Spread the mustard onto the bottom of the bread, and top with the dressed lettuce. Spread the mustard onto the bottom of the bread, and top with the dressed lettuce."
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} | 33b219891fa12beb8f1f59fe90688c01a1e7ba07b32ffdcc14bdf4eae6963a9d | Steamed sea bass in a fragrant spicy sauce recipe
An average of 5.0 out of 5 stars from 6 ratings Delicately steamed sea bass, served with a fragrant, fiery sauce and stir-fried garlic pak choi – this is deceptively quick to make for something so impressive. 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted drypinch ground white pepper2.5cm/1in fresh root ginger, peeled and sliced into matchsticks1 tbsp Shaoxing rice wine or dry sherry1 heaped tbsp cornflour, blended with 2 tbsp cold watersea salt 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced into matchsticks 1 tbsp Shaoxing rice wine or dry sherry 1 heaped tbsp cornflour, blended with 2 tbsp cold water sea salt 1 tsp chilli bean paste 200ml/7fl oz cold vegetable stock1–2 tbsp double deluxe soy sauce 1 tbsp dark soy sauce1 tbsp Chinese black rice vinegar or balsamic vinegar2–3 tsp caster sugar1 heaped tbsp cornflour2 tbsp rapeseed oil2 garlic cloves, finely chopped2.5cm/1in fresh root ginger, peeled and finely grated2 red chillies, seeds removed and finely chopped½ tsp Sichuan pepper, toasted and ground (optional)3 spring onions, finely cut into 1cm/½in rounds 1 tsp chilli bean paste 200ml/7fl oz cold vegetable stock 1–2 tbsp double deluxe soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar 2–3 tsp caster sugar 1 heaped tbsp cornflour 2 tbsp rapeseed oil 2 garlic cloves, finely chopped 2.5cm/1in fresh root ginger, peeled and finely grated 2 red chillies, seeds removed and finely chopped ½ tsp Sichuan pepper, toasted and ground (optional) 3 spring onions, finely cut into 1cm/½in rounds 1 tbsp rapeseed oil2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped 200g/7oz baby pak choi, washed and sliced into quarters lengthways1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce 1 tsp cornflour, blended with 1 tbsp cold water dash toasted sesame oil 1 tbsp rapeseed oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped 200g/7oz baby pak choi, washed and sliced into quarters lengthways 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tsp cornflour, blended with 1 tbsp cold water dash toasted sesame oil 1 spring onion, cut into strips, soaked in iced water for 5 minutes and drainedfresh coriander leavesfreshly cooked jasmine rice 1 spring onion, cut into strips, soaked in iced water for 5 minutes and drained fresh coriander leaves freshly cooked jasmine rice Method To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi. To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi. | {
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"title": "Steamed sea bass in a fragrant spicy sauce recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings Delicately steamed sea bass, served with a fragrant, fiery sauce and stir-fried garlic pak choi – this is deceptively quick to make for something so impressive. 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted drypinch ground white pepper2.5cm/1in fresh root ginger, peeled and sliced into matchsticks1 tbsp Shaoxing rice wine or dry sherry1 heaped tbsp cornflour, blended with 2 tbsp cold watersea salt 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced into matchsticks 1 tbsp Shaoxing rice wine or dry sherry 1 heaped tbsp cornflour, blended with 2 tbsp cold water sea salt 1 tsp chilli bean paste 200ml/7fl oz cold vegetable stock1–2 tbsp double deluxe soy sauce 1 tbsp dark soy sauce1 tbsp Chinese black rice vinegar or balsamic vinegar2–3 tsp caster sugar1 heaped tbsp cornflour2 tbsp rapeseed oil2 garlic cloves, finely chopped2.5cm/1in fresh root ginger, peeled and finely grated2 red chillies, seeds removed and finely chopped½ tsp Sichuan pepper, toasted and ground (optional)3 spring onions, finely cut into 1cm/½in rounds 1 tsp chilli bean paste 200ml/7fl oz cold vegetable stock 1–2 tbsp double deluxe soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar 2–3 tsp caster sugar 1 heaped tbsp cornflour 2 tbsp rapeseed oil 2 garlic cloves, finely chopped 2.5cm/1in fresh root ginger, peeled and finely grated 2 red chillies, seeds removed and finely chopped ½ tsp Sichuan pepper, toasted and ground (optional) 3 spring onions, finely cut into 1cm/½in rounds 1 tbsp rapeseed oil2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped 200g/7oz baby pak choi, washed and sliced into quarters lengthways1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce 1 tsp cornflour, blended with 1 tbsp cold water dash toasted sesame oil 1 tbsp rapeseed oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped 200g/7oz baby pak choi, washed and sliced into quarters lengthways 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tsp cornflour, blended with 1 tbsp cold water dash toasted sesame oil 1 spring onion, cut into strips, soaked in iced water for 5 minutes and drainedfresh coriander leavesfreshly cooked jasmine rice 1 spring onion, cut into strips, soaked in iced water for 5 minutes and drained fresh coriander leaves freshly cooked jasmine rice Method To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi. To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. To make the sea bass, place the sea bass on a deep, heatproof serving plate that will fit inside a steamer. Season the fish all over with salt and the white pepper and stuff its belly with the ginger matchsticks. Pour over the rice wine, followed by the blended cornflour. Place the plate on a steamer set over a wok half-filled with water. Place the lid on and steam the sea bass over a medium heat for 6–7 minutes (depending on the size of the fish). When the sea bass is cooked, turn the heat off and keep warm in the steamer. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. Meanwhile, to make the sauce, mix the chilli bean paste, vegetable stock, both soy sauces, black rice vinegar, caster sugar and cornflour in a bowl until well combined. Place a wok over a high heat until smoking. Add the rapeseed oil and swirl the oil around. Stir-fry the garlic, ginger, chilli, Sichuan pepper, if using, and spring onions for a few seconds, then add the chilli bean mixture and bring to the boil. Turn the heat down to very low and whisk the sauce until smooth. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. To make the garlic pak choi, heat a wok until smoking hot and add the oil, garlic and chilli. Cook for 1–2 minutes, then add the pak choi, rice wine, soy sauce and cornflour mixture. Cook for a couple of minutes more, then finish with the sesame oil. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi. Carefully remove the fish from the steamer and transfer to a serving plate. Pour any remaining fish cooking juices into the sauce in the wok and stir well to mix. Pour the spicy sauce over the fish. Garnish with the spring onion and coriander leaves. Serve immediately with jasmine rice and garlic pak choi."
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} | 3d6ee5e3604890a30b59014fdbb0be4bc61b172141e0d7188f7b084bf542dfcf | Coconut sambol recipe
An average of 5.0 out of 5 stars from 2 ratings This spicy coconut side dish is great with a curry or poppadoms. 1 tsp Kashmiri chilli powder3 tsp hot chilli powder20 fresh curry leaves20g/¾oz fresh root ginger, peeled and roughly chopped½ red onion, roughly chopped20g/¾oz fresh root ginger, peeled and chopped1 tsp ground cumin¾ tsp salt1 lime, juice only200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) 1 tsp Kashmiri chilli powder 3 tsp hot chilli powder 20 fresh curry leaves 20g/¾oz fresh root ginger, peeled and roughly chopped ½ red onion, roughly chopped 20g/¾oz fresh root ginger, peeled and chopped 1 tsp ground cumin ¾ tsp salt 1 lime, juice only 200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) Method Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste.Serve the coconut sambol alongside the prawn curry. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Serve the coconut sambol alongside the prawn curry. Serve the coconut sambol alongside the prawn curry. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconut_sambol_80578",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut sambol recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This spicy coconut side dish is great with a curry or poppadoms. 1 tsp Kashmiri chilli powder3 tsp hot chilli powder20 fresh curry leaves20g/¾oz fresh root ginger, peeled and roughly chopped½ red onion, roughly chopped20g/¾oz fresh root ginger, peeled and chopped1 tsp ground cumin¾ tsp salt1 lime, juice only200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) 1 tsp Kashmiri chilli powder 3 tsp hot chilli powder 20 fresh curry leaves 20g/¾oz fresh root ginger, peeled and roughly chopped ½ red onion, roughly chopped 20g/¾oz fresh root ginger, peeled and chopped 1 tsp ground cumin ¾ tsp salt 1 lime, juice only 200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) Method Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste.Serve the coconut sambol alongside the prawn curry. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Serve the coconut sambol alongside the prawn curry. Serve the coconut sambol alongside the prawn curry."
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} | 739963792a85861acadf37c96d24016fa63d3501aaf5a44c3239af6d89738522 | Stout and honey lamb ribs recipe
Lamb breast ribs with stout and honey glaze An average of 5.0 out of 5 stars from 1 rating Lamb ribs cooked in a sticky stout and honey glaze served with smokey and spicy aubergines makes a great informal dish to share with friends this summer. 2 tsp fennel seeds 2 tsp cumin seeds 1 tsp smoked paprika1 tbsp smoked chilli flakes25g/1oz soft dark brown sugar20g/1oz table salt 1 tbsp chopped rosemary, plus whole sprigs for roasting2 racks of lamb breast ribs (about 1.5kg/3lb 5oz each) 2 tsp fennel seeds 2 tsp cumin seeds 1 tsp smoked paprika 1 tbsp smoked chilli flakes 25g/1oz soft dark brown sugar 20g/1oz table salt 1 tbsp chopped rosemary, plus whole sprigs for roasting 2 racks of lamb breast ribs (about 1.5kg/3lb 5oz each) 200ml/⅓ pint stout 100g/3½oz honey 200ml/⅓ pint stout 100g/3½oz honey 3 aubergines2 tsp chopped parsleypinch smoked chilli powderpinch cayenne pepper2 tbsp tahini 2 garlic cloves, grated 1 lemon, juice and zestsalt and freshly ground black pepper 3 aubergines 2 tsp chopped parsley pinch smoked chilli powder pinch cayenne pepper 2 tbsp tahini 2 garlic cloves, grated 1 lemon, juice and zest salt and freshly ground black pepper Method To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side.For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat.Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze.Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone.To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper.Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side. To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side. To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side. For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat. For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat. Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze. Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze. Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone. Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone. To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper. To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper. Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side. Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side. | {
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"title": "Stout and honey lamb ribs recipe",
"content": "Lamb breast ribs with stout and honey glaze An average of 5.0 out of 5 stars from 1 rating Lamb ribs cooked in a sticky stout and honey glaze served with smokey and spicy aubergines makes a great informal dish to share with friends this summer. 2 tsp fennel seeds 2 tsp cumin seeds 1 tsp smoked paprika1 tbsp smoked chilli flakes25g/1oz soft dark brown sugar20g/1oz table salt 1 tbsp chopped rosemary, plus whole sprigs for roasting2 racks of lamb breast ribs (about 1.5kg/3lb 5oz each) 2 tsp fennel seeds 2 tsp cumin seeds 1 tsp smoked paprika 1 tbsp smoked chilli flakes 25g/1oz soft dark brown sugar 20g/1oz table salt 1 tbsp chopped rosemary, plus whole sprigs for roasting 2 racks of lamb breast ribs (about 1.5kg/3lb 5oz each) 200ml/⅓ pint stout 100g/3½oz honey 200ml/⅓ pint stout 100g/3½oz honey 3 aubergines2 tsp chopped parsleypinch smoked chilli powderpinch cayenne pepper2 tbsp tahini 2 garlic cloves, grated 1 lemon, juice and zestsalt and freshly ground black pepper 3 aubergines 2 tsp chopped parsley pinch smoked chilli powder pinch cayenne pepper 2 tbsp tahini 2 garlic cloves, grated 1 lemon, juice and zest salt and freshly ground black pepper Method To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side.For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat.Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze.Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone.To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper.Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side. To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side. To make the ribs, toast the fennel and the cumin seeds in a pan over a medium heat until fragrant. Grind the toasted seeds in a pestle and mortar to a fine powder then stir in the chilli, sugar, salt and chopped rosemary. Score the fat on the lamb ribs and cover well with the spice mixture. Set to one side. For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat. For the glaze, put the stout in a saucepan over a medium heat and cook until the stout is reduced by half. Stir in the honey and remove from the heat. Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze. Light the barbecue and when it has begun to die down to glowing embers, place the ribs onto the hot griddle and cook for 15 minutes until charred. Brush the ribs all over with the stout glaze. While the ribs cook, continue brushing the ribs with the stout glaze. Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone. Meanwhile, preheat your oven to 160C/140C Fan/Gas 3. Place the ribs on a roasting tray, pour over any remaining glaze, add the sprigs of rosemary and cover tightly with kitchen foil. Cook in the hot oven for 3 hours until the meat is tender and begins to fall off the bone. To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper. To make the smoked aubergines, place the aubergines directly onto the coals to char and soften. When they are blackened, remove them from the heat and set aside to cool. When cool enough to handle, peel off the charred skin and discard. Put the flesh in a sieve and using the back of a spoon press the flesh against the sieve to remove any excess water. Roughly chop the flesh and place in a mixing bowl. Add the parsley, chilli powder and cayenne along with the tahini, grated garlic and lemon zest and juice. Mix well and season to taste with salt and pepper. Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side. Remove the racks of lamb from the oven and carve them into individual ribs. Serve in a pile on a board with the aubergines on the side."
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} | ea0b3f0bce14ae9318438cdc870dfbeb1168f38659798557967cdda6fe5d278e | Hummus with fried halloumi and cashew relish recipe
An average of 5.0 out of 5 stars from 3 ratings Halloumi and hummus are a match made in heaven. Perfect for a summer lunch or light dinner. 330ml/11fl oz lager 200g/7oz plain flour, plus extra for dusting10g dried yeast 300ml/10fl oz sparkling water, to loosen 250g/9oz halloumi, drained and cut into chunks salt 330ml/11fl oz lager 200g/7oz plain flour, plus extra for dusting 10g dried yeast 300ml/10fl oz sparkling water, to loosen 250g/9oz halloumi, drained and cut into chunks salt 400g tin chickpeas, drained and rinsed3 garlic cloves2 tsp ground cumin 2 tsp ground coriander 2 lemons, juice only4–5 tbsp tahini100ml/3½fl oz–150ml/5fl oz olive oil salt 25g/1oz black sesame seeds, to garnish 400g tin chickpeas, drained and rinsed 3 garlic cloves 2 tsp ground cumin 2 tsp ground coriander 2 lemons, juice only 4–5 tbsp tahini 100ml/3½fl oz–150ml/5fl oz olive oil salt 25g/1oz black sesame seeds, to garnish 50g/1¾oz salted cashew nuts, chopped bunch fresh coriander, chopped bunch fresh dill, chopped 1 tsp grated fresh root ginger1 red chilli, chopped 1 garlic clove, chopped1 lemon, juice only 50g/1¾oz salted cashew nuts, chopped bunch fresh coriander, chopped bunch fresh dill, chopped 1 tsp grated fresh root ginger 1 red chilli, chopped 1 garlic clove, chopped 1 lemon, juice only Method To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the cashew relish, tip all the ingredients into a bowl and mix wellPlace the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve. To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the cashew relish, tip all the ingredients into a bowl and mix well To make the cashew relish, tip all the ingredients into a bowl and mix well Place the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve. Place the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve. | {
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"title": "Hummus with fried halloumi and cashew relish recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Halloumi and hummus are a match made in heaven. Perfect for a summer lunch or light dinner. 330ml/11fl oz lager 200g/7oz plain flour, plus extra for dusting10g dried yeast 300ml/10fl oz sparkling water, to loosen 250g/9oz halloumi, drained and cut into chunks salt 330ml/11fl oz lager 200g/7oz plain flour, plus extra for dusting 10g dried yeast 300ml/10fl oz sparkling water, to loosen 250g/9oz halloumi, drained and cut into chunks salt 400g tin chickpeas, drained and rinsed3 garlic cloves2 tsp ground cumin 2 tsp ground coriander 2 lemons, juice only4–5 tbsp tahini100ml/3½fl oz–150ml/5fl oz olive oil salt 25g/1oz black sesame seeds, to garnish 400g tin chickpeas, drained and rinsed 3 garlic cloves 2 tsp ground cumin 2 tsp ground coriander 2 lemons, juice only 4–5 tbsp tahini 100ml/3½fl oz–150ml/5fl oz olive oil salt 25g/1oz black sesame seeds, to garnish 50g/1¾oz salted cashew nuts, chopped bunch fresh coriander, chopped bunch fresh dill, chopped 1 tsp grated fresh root ginger1 red chilli, chopped 1 garlic clove, chopped1 lemon, juice only 50g/1¾oz salted cashew nuts, chopped bunch fresh coriander, chopped bunch fresh dill, chopped 1 tsp grated fresh root ginger 1 red chilli, chopped 1 garlic clove, chopped 1 lemon, juice only Method To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the cashew relish, tip all the ingredients into a bowl and mix wellPlace the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve. To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt. To make the cashew relish, tip all the ingredients into a bowl and mix well To make the cashew relish, tip all the ingredients into a bowl and mix well Place the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve. Place the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve."
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} | bf7680b43a1c7c5f9706439819042af0f260cd880f54db6f0d275c10ff02fcb3 | Halloumi burger with beer-battered onion rings recipe
An average of 4.7 out of 5 stars from 9 ratings A smoky, spice-packed dry rub takes this halloumi burger to the next level. Couple this with fresh beer-battered onion rings and you are in veggie burger heaven! 1 tsp paprika1 tsp demerara sugar1 tsp hot smoked paprika1 tsp onion powder½ tsp chilli powder1 tsp ground cumin250g/9oz block halloumi, cut into 6 slices, widthways1 tbsp vegetable oil 1 tsp paprika 1 tsp demerara sugar 1 tsp hot smoked paprika 1 tsp onion powder ½ tsp chilli powder 1 tsp ground cumin 250g/9oz block halloumi, cut into 6 slices, widthways 1 tbsp vegetable oil 150g/5½oz self-raising flour½ tsp garlic powder½ tsp sweet paprika½ tsp dried oregano¼ tsp cayenne pepper175ml/6fl oz lager 2 onions, cut into 1cm/½in ringsvegetable oil, for deep-fryingsalt and freshly ground black pepper 150g/5½oz self-raising flour ½ tsp garlic powder ½ tsp sweet paprika ½ tsp dried oregano ¼ tsp cayenne pepper 175ml/6fl oz lager 2 onions, cut into 1cm/½in rings vegetable oil, for deep-frying salt and freshly ground black pepper 1 tbsp sriracha or sweet chilli sauce2 tbsp mayonnaise 1 tbsp sriracha or sweet chilli sauce 2 tbsp mayonnaise burger bunsLittle Gem lettuce, leaves separated burger buns Little Gem lettuce, leaves separated Method To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring. To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring. | {
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"type": "HowTo",
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"title": "Halloumi burger with beer-battered onion rings recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings A smoky, spice-packed dry rub takes this halloumi burger to the next level. Couple this with fresh beer-battered onion rings and you are in veggie burger heaven! 1 tsp paprika1 tsp demerara sugar1 tsp hot smoked paprika1 tsp onion powder½ tsp chilli powder1 tsp ground cumin250g/9oz block halloumi, cut into 6 slices, widthways1 tbsp vegetable oil 1 tsp paprika 1 tsp demerara sugar 1 tsp hot smoked paprika 1 tsp onion powder ½ tsp chilli powder 1 tsp ground cumin 250g/9oz block halloumi, cut into 6 slices, widthways 1 tbsp vegetable oil 150g/5½oz self-raising flour½ tsp garlic powder½ tsp sweet paprika½ tsp dried oregano¼ tsp cayenne pepper175ml/6fl oz lager 2 onions, cut into 1cm/½in ringsvegetable oil, for deep-fryingsalt and freshly ground black pepper 150g/5½oz self-raising flour ½ tsp garlic powder ½ tsp sweet paprika ½ tsp dried oregano ¼ tsp cayenne pepper 175ml/6fl oz lager 2 onions, cut into 1cm/½in rings vegetable oil, for deep-frying salt and freshly ground black pepper 1 tbsp sriracha or sweet chilli sauce2 tbsp mayonnaise 1 tbsp sriracha or sweet chilli sauce 2 tbsp mayonnaise burger bunsLittle Gem lettuce, leaves separated burger buns Little Gem lettuce, leaves separated Method To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring. To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring. Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring."
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} | 7c37d9ff85bfe4a4be7918e8bca02609030d10747569598334b495e9b60f85c3 | Chicken breasts, muscat wine and black pudding served with steamed spinach recipe
An average of 5.0 out of 5 stars from 2 ratings 900ml/1½ pints chicken stock 4 boneless chicken breasts40g/1½oz butter1 x 225g/8-9oz black pudding175ml/6fl oz sweet Muscat wine, such as Muscat Beaumes de Venise1½ tsp lemon juice1½ tsp copped tarragon leavessalt freshly ground black pepper 900ml/1½ pints chicken stock 4 boneless chicken breasts 40g/1½oz butter 1 x 225g/8-9oz black pudding 175ml/6fl oz sweet Muscat wine, such as Muscat Beaumes de Venise 1½ tsp lemon juice 1½ tsp copped tarragon leaves salt freshly ground black pepper 900g/2lb fresh spinach, large stems removed25g/1oz butterfreshly grated nutmegsaltfreshly ground black pepper 900g/2lb fresh spinach, large stems removed 25g/1oz butter freshly grated nutmeg salt freshly ground black pepper Method Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz.Season the chicken breasts on both sides with salt and pepper.Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through.Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken.Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste.Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine.To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach. Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz. Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz. Season the chicken breasts on both sides with salt and pepper. Season the chicken breasts on both sides with salt and pepper. Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through. Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through. Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken. Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken. Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste. Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste. Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine. To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/chickenbreastsmuscat_71186",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken breasts, muscat wine and black pudding served with steamed spinach recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 900ml/1½ pints chicken stock 4 boneless chicken breasts40g/1½oz butter1 x 225g/8-9oz black pudding175ml/6fl oz sweet Muscat wine, such as Muscat Beaumes de Venise1½ tsp lemon juice1½ tsp copped tarragon leavessalt freshly ground black pepper 900ml/1½ pints chicken stock 4 boneless chicken breasts 40g/1½oz butter 1 x 225g/8-9oz black pudding 175ml/6fl oz sweet Muscat wine, such as Muscat Beaumes de Venise 1½ tsp lemon juice 1½ tsp copped tarragon leaves salt freshly ground black pepper 900g/2lb fresh spinach, large stems removed25g/1oz butterfreshly grated nutmegsaltfreshly ground black pepper 900g/2lb fresh spinach, large stems removed 25g/1oz butter freshly grated nutmeg salt freshly ground black pepper Method Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz.Season the chicken breasts on both sides with salt and pepper.Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through.Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken.Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste.Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine.To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach. Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz. Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml/6fl oz. Season the chicken breasts on both sides with salt and pepper. Season the chicken breasts on both sides with salt and pepper. Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through. Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for six minutes until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through. Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken. Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for one minute on each side. Set them aside with the chicken. Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste. Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about three tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter a small piece at a time, then add the lemon juice and some seasoning to taste. Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Drop the spinach, a large handful at a time, into a large hot pan, adding another as each one wilts down. When all the spinach has been added, cook for one minute, tip into a colander and lightly press out the excess liquid. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine. Melt the butter in the pan, add the spinach, and season with freshly grated nutmeg and some salt and pepper. Toss briefly over a high heat to combine. To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. To serve, slice the chicken breasts diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plates. Serve with the steamed spinach."
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} | 52d79af9713854f01c69a8ebee17114fa809734f5b26d8b33901113f56d376c7 | Home-smoked trout with feta salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02gs3yz.jpg James Martin shows you how to home-smoke your own fish for a dinner-party reveal that is properly 'ta-dah!' Equipment and preparation: for this recipe you will need a smoker and oak chips. 100g/3½oz caster sugar200g/7oz sea salt1 large trout, cleaned, filleted, pin boned (ask your fishmonger to do this for you)1 tbsp white balsamic vinegar3 tbsp extra virgin olive oil2 shallots, peeled, sliced into rings200g/7oz cooked beetroot, roughly chopped200g/7oz feta, roughly chopped100g/3½oz watercresssalt and freshly ground black pepper 100g/3½oz caster sugar 200g/7oz sea salt 1 large trout, cleaned, filleted, pin boned (ask your fishmonger to do this for you) 1 tbsp white balsamic vinegar 3 tbsp extra virgin olive oil 2 shallots, peeled, sliced into rings 200g/7oz cooked beetroot, roughly chopped 200g/7oz feta, roughly chopped 100g/3½oz watercress salt and freshly ground black pepper Method Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions.Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours.When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper.Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.)When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions. Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions. Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper. When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper. Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.) When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Recipe tips Tip 1: If you prefer, you can buy two large trout fillets instead of preparing your own trout. Tip 2: You can use a lidded kettle barbecue to smoke meat by lining the bottom with aluminium foil and throwing in a handful of wood chips. Light three candles and place them under the belly of the barbecue. Drizzle the chips with a little water, then put the cooking grill grate into place and cover with the lid. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/home-smoked_trout_with_19243",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Home-smoked trout with feta salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02gs3yz.jpg James Martin shows you how to home-smoke your own fish for a dinner-party reveal that is properly 'ta-dah!' Equipment and preparation: for this recipe you will need a smoker and oak chips. 100g/3½oz caster sugar200g/7oz sea salt1 large trout, cleaned, filleted, pin boned (ask your fishmonger to do this for you)1 tbsp white balsamic vinegar3 tbsp extra virgin olive oil2 shallots, peeled, sliced into rings200g/7oz cooked beetroot, roughly chopped200g/7oz feta, roughly chopped100g/3½oz watercresssalt and freshly ground black pepper 100g/3½oz caster sugar 200g/7oz sea salt 1 large trout, cleaned, filleted, pin boned (ask your fishmonger to do this for you) 1 tbsp white balsamic vinegar 3 tbsp extra virgin olive oil 2 shallots, peeled, sliced into rings 200g/7oz cooked beetroot, roughly chopped 200g/7oz feta, roughly chopped 100g/3½oz watercress salt and freshly ground black pepper Method Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions.Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours.When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper.Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.)When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions. Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions. Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper. When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper. Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water. When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.) When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing. Recipe tips Tip 1: If you prefer, you can buy two large trout fillets instead of preparing your own trout. Tip 2: You can use a lidded kettle barbecue to smoke meat by lining the bottom with aluminium foil and throwing in a handful of wood chips. Light three candles and place them under the belly of the barbecue. Drizzle the chips with a little water, then put the cooking grill grate into place and cover with the lid."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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