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} | ea4c71e38c31c047d7e99fdcd8dc67da31d8b82bafd231c0594bee22c5c6cd46 | Grilled salmon with dragoncello sauce recipe
An average of 4.5 out of 5 stars from 4 ratings This simple salmon recipe is all about the sauce. Packed with flavour, it really takes this salad to the next level. 1 slice day-old bread, crusts removed50–75ml/2–2½fl oz red wine vinegar1 hard-boiled free-range egg yolk, grated2 anchovy fillets, finely chopped1 tbsp baby capers, finely chopped1 garlic clove, minced 1 tbsp finely chopped fresh tarragon2 tbsp olive oilsalt and freshly ground black pepper 1 slice day-old bread, crusts removed 50–75ml/2–2½fl oz red wine vinegar 1 hard-boiled free-range egg yolk, grated 2 anchovy fillets, finely chopped 1 tbsp baby capers, finely chopped 1 garlic clove, minced 1 tbsp finely chopped fresh tarragon 2 tbsp olive oil salt and freshly ground black pepper 2 x 200g/7oz organic or good-quality salmon fillets, skin-on1 lemon, juice onlysalt and ground white pepper 2 x 200g/7oz organic or good-quality salmon fillets, skin-on 1 lemon, juice only salt and ground white pepper 100g/3½oz smoked pancetta4 tbsp fresh tarragon leaves 4 tbsp frisée leaves1 banana shallot, finely chopped50g/1¾oz lamb’s lettuce 1 tsp red wine vinegar 2 tbsp olive oil salt and freshly ground black pepper 100g/3½oz smoked pancetta 4 tbsp fresh tarragon leaves 4 tbsp frisée leaves 1 banana shallot, finely chopped 50g/1¾oz lamb’s lettuce 1 tsp red wine vinegar 2 tbsp olive oil salt and freshly ground black pepper Method To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon. To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled salmon with dragoncello sauce recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings This simple salmon recipe is all about the sauce. Packed with flavour, it really takes this salad to the next level. 1 slice day-old bread, crusts removed50–75ml/2–2½fl oz red wine vinegar1 hard-boiled free-range egg yolk, grated2 anchovy fillets, finely chopped1 tbsp baby capers, finely chopped1 garlic clove, minced 1 tbsp finely chopped fresh tarragon2 tbsp olive oilsalt and freshly ground black pepper 1 slice day-old bread, crusts removed 50–75ml/2–2½fl oz red wine vinegar 1 hard-boiled free-range egg yolk, grated 2 anchovy fillets, finely chopped 1 tbsp baby capers, finely chopped 1 garlic clove, minced 1 tbsp finely chopped fresh tarragon 2 tbsp olive oil salt and freshly ground black pepper 2 x 200g/7oz organic or good-quality salmon fillets, skin-on1 lemon, juice onlysalt and ground white pepper 2 x 200g/7oz organic or good-quality salmon fillets, skin-on 1 lemon, juice only salt and ground white pepper 100g/3½oz smoked pancetta4 tbsp fresh tarragon leaves 4 tbsp frisée leaves1 banana shallot, finely chopped50g/1¾oz lamb’s lettuce 1 tsp red wine vinegar 2 tbsp olive oil salt and freshly ground black pepper 100g/3½oz smoked pancetta 4 tbsp fresh tarragon leaves 4 tbsp frisée leaves 1 banana shallot, finely chopped 50g/1¾oz lamb’s lettuce 1 tsp red wine vinegar 2 tbsp olive oil salt and freshly ground black pepper Method To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon. To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the sauce, place the bread in a bowl and pour over the vinegar. Leave to soften while you mix all of the other ingredients in a large bowl. Squeeze the excess vinegar from the bread and finely chop, then add to the bowl along with enough oil to make a loose consistency. Season with salt and pepper and set aside. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salmon, season the salmon with salt and white pepper. Heat a griddle pan until hot, then cook the salmon on both sides, until cooked through but still a little pink. Squeeze over some lemon juice and leave to rest. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To make the salad, place the pancetta in a small frying pan over a medium heat and fry until crisp. Reserve the oil for the dressing and drain the pancetta on kitchen paper. Toss the remaining salad ingredients, except the vinegar, together in a large salad bowl, then sprinkle over the pancetta. Mix the pancetta cooking oil from the frying pan with the red wine vinegar and olive oil and use this to lightly dress the salad. Season with salt and pepper. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon. To serve, spoon the sauce onto a serving plate, add the salad and then flake over the salmon."
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} | e3105fab527eb7e0e25518079938ff1ad902eed9e4cc17cab0fb1b58f3e6f931 | Tuna and pepper tart recipe
An average of 4.3 out of 5 stars from 3 ratings This puff pastry pie combines tuna and sweet piquillo peppers – perfect for feeding a crowd. 2 tbsp olive oil2 onions, finely sliced2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata pinch cayenne pepper 2 tsp sweet smoked paprika 500g/1lb 2oz ready-made puff pastry6 jarred piquillo peppers, cut in half1 x 500g/1lb 2oz tin tuna 1 free-range egg and 1 free-range egg yolk, beaten, for glazingsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata pinch cayenne pepper 2 tsp sweet smoked paprika 500g/1lb 2oz ready-made puff pastry 6 jarred piquillo peppers, cut in half 1 x 500g/1lb 2oz tin tuna 1 free-range egg and 1 free-range egg yolk, beaten, for glazing salt and freshly ground black pepper 1 tbsp olive oil½ tsp sherry vinegar1 bunch fresh flatleaf parsley, leaves left whole 1 tbsp olive oil ½ tsp sherry vinegar 1 bunch fresh flatleaf parsley, leaves left whole Method Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely.Preheat the oven to 210C/190C Fan/Gas 6. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top. Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely. Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top. | {
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"url": "https://www.bbc.co.uk/food/recipes/tuna_and_pepper_70208",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuna and pepper tart recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This puff pastry pie combines tuna and sweet piquillo peppers – perfect for feeding a crowd. 2 tbsp olive oil2 onions, finely sliced2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata pinch cayenne pepper 2 tsp sweet smoked paprika 500g/1lb 2oz ready-made puff pastry6 jarred piquillo peppers, cut in half1 x 500g/1lb 2oz tin tuna 1 free-range egg and 1 free-range egg yolk, beaten, for glazingsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata pinch cayenne pepper 2 tsp sweet smoked paprika 500g/1lb 2oz ready-made puff pastry 6 jarred piquillo peppers, cut in half 1 x 500g/1lb 2oz tin tuna 1 free-range egg and 1 free-range egg yolk, beaten, for glazing salt and freshly ground black pepper 1 tbsp olive oil½ tsp sherry vinegar1 bunch fresh flatleaf parsley, leaves left whole 1 tbsp olive oil ½ tsp sherry vinegar 1 bunch fresh flatleaf parsley, leaves left whole Method Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely.Preheat the oven to 210C/190C Fan/Gas 6. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top. Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely. Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top. Allow the tart to cool and then cut into squares and serve with the dressed parsley on top."
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} | 0e4373130715374113151849aefc1876ba89a8840e7487af3fca5c17ff39c461 | Cheesy chips recipe
An average of 5.0 out of 5 stars from 2 ratings large potato, cut into chunky chips and parboiledsea salt and freshly ground black pepper5 tbsp olive oil large potato, cut into chunky chips and parboiled sea salt and freshly ground black pepper 5 tbsp olive oil 100ml/3½fl oz white winesprig fresh thyme142ml/5fl oz double cream55g/2oz cheddar cheese, grated 100ml/3½fl oz white wine sprig fresh thyme 142ml/5fl oz double cream 55g/2oz cheddar cheese, grated Method Preheat the oven to 220C/425F/Gas 7.For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil.Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden.For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted.To serve, place the chips into a serving bowl and pour over the cheese sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. To serve, place the chips into a serving bowl and pour over the cheese sauce. To serve, place the chips into a serving bowl and pour over the cheese sauce. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/cheeseychips_84010",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheesy chips recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings large potato, cut into chunky chips and parboiledsea salt and freshly ground black pepper5 tbsp olive oil large potato, cut into chunky chips and parboiled sea salt and freshly ground black pepper 5 tbsp olive oil 100ml/3½fl oz white winesprig fresh thyme142ml/5fl oz double cream55g/2oz cheddar cheese, grated 100ml/3½fl oz white wine sprig fresh thyme 142ml/5fl oz double cream 55g/2oz cheddar cheese, grated Method Preheat the oven to 220C/425F/Gas 7.For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil.Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden.For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted.To serve, place the chips into a serving bowl and pour over the cheese sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. To serve, place the chips into a serving bowl and pour over the cheese sauce. To serve, place the chips into a serving bowl and pour over the cheese sauce."
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} | e023c3cef34a79f631677af3b5b3861a85177f6b31bb90cd6900f1900aee159c | Pea and mint soup with a soft poached egg recipe
An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil½ onion, chopped1 garlic clove, crushed to a paste in a mortar and pestle100g/3½ oz fresh peas400ml/14fl oz chicken or vegetable stock2 tbsp chopped fresh mint3 tbsp double creamsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, crushed to a paste in a mortar and pestle 100g/3½ oz fresh peas 400ml/14fl oz chicken or vegetable stock 2 tbsp chopped fresh mint 3 tbsp double cream salt and freshly ground black pepper 3 tbsp white wine vinegar1 free-range egg 3 tbsp white wine vinegar 1 free-range egg Method For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. To serve, spoon the soup into a bowl and top with the poached egg. | {
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"url": "https://www.bbc.co.uk/food/recipes/peaandmintsoupwithas_90681",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pea and mint soup with a soft poached egg recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil½ onion, chopped1 garlic clove, crushed to a paste in a mortar and pestle100g/3½ oz fresh peas400ml/14fl oz chicken or vegetable stock2 tbsp chopped fresh mint3 tbsp double creamsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, crushed to a paste in a mortar and pestle 100g/3½ oz fresh peas 400ml/14fl oz chicken or vegetable stock 2 tbsp chopped fresh mint 3 tbsp double cream salt and freshly ground black pepper 3 tbsp white wine vinegar1 free-range egg 3 tbsp white wine vinegar 1 free-range egg Method For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. To serve, spoon the soup into a bowl and top with the poached egg."
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} | 332600c9f1d4d393c3e5f6f1a8b95d78dc82cbf2af27b99a32414614c1ee8115 | Orange and cardamom cake with frozen yoghurt recipe
An average of 3.6 out of 5 stars from 5 ratings This zesty cake is served with homemade frozen yoghurt, delicious on a hot day. 3 oranges6 free-range eggs300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 500ml/18fl oz full-fat plain yoghurt100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 500ml/18fl oz full-fat plain yoghurt 100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 1 orange, zested and cut into segments100g/3½oz blanched almonds, toasted2 tbsp fresh mint sprigs 1 orange, zested and cut into segments 100g/3½oz blanched almonds, toasted 2 tbsp fresh mint sprigs Method To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. | {
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"title": "Orange and cardamom cake with frozen yoghurt recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings This zesty cake is served with homemade frozen yoghurt, delicious on a hot day. 3 oranges6 free-range eggs300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 500ml/18fl oz full-fat plain yoghurt100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 500ml/18fl oz full-fat plain yoghurt 100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 1 orange, zested and cut into segments100g/3½oz blanched almonds, toasted2 tbsp fresh mint sprigs 1 orange, zested and cut into segments 100g/3½oz blanched almonds, toasted 2 tbsp fresh mint sprigs Method To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt."
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} | cb6972ae213438ec1e985121738d648312efa6681850c066ef39886f67e2d488 | Confit pork neck recipe
Confit pork neck with celeriac coleslaw An average of 0.0 out of 5 stars from 0 ratings Slow cooking in oil makes the pork meltingly tender. It could be cooked a day in advance and finished off just before serving. 2 litres/3½ pints water55g/2oz sugar200g/7oz salt1 bunch rosemary2 garlic cloves1kg/2lb 4oz pork neck, boned and skin removed2 litres/3½ pints rapeseed oil400g/14oz waxy potatoes, preferably Charlotte variety, cleaned55g/2oz unsalted butter 2 litres/3½ pints water 55g/2oz sugar 200g/7oz salt 1 bunch rosemary 2 garlic cloves 1kg/2lb 4oz pork neck, boned and skin removed 2 litres/3½ pints rapeseed oil 400g/14oz waxy potatoes, preferably Charlotte variety, cleaned 55g/2oz unsalted butter 2 carrots, peeled and julienned¼ celeriac, peeled and julienned55g/2oz mayonnaisesalt and freshly ground black pepper. 2 carrots, peeled and julienned ¼ celeriac, peeled and julienned 55g/2oz mayonnaise salt and freshly ground black pepper. 1 bunch parsley, leaves picked and blanched1 bunch mint, leaves picked and blanched1 bunch basil, leaves picked and blanched1 tsp English mustard2 tbsp white wine vinegar200ml/7floz rapeseed oil1 clove garlic1 green pepper, burnt, peeled and deseeded1 large handful of mustard leaves 1 bunch parsley, leaves picked and blanched 1 bunch mint, leaves picked and blanched 1 bunch basil, leaves picked and blanched 1 tsp English mustard 2 tbsp white wine vinegar 200ml/7floz rapeseed oil 1 clove garlic 1 green pepper, burnt, peeled and deseeded 1 large handful of mustard leaves Method For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole.Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up.Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork.To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper.For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper.Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside. For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole. Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up. Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork. Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper. For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper. For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper. Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/confit_pork_neck_with_72789",
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"title": "Confit pork neck recipe",
"content": "Confit pork neck with celeriac coleslaw An average of 0.0 out of 5 stars from 0 ratings Slow cooking in oil makes the pork meltingly tender. It could be cooked a day in advance and finished off just before serving. 2 litres/3½ pints water55g/2oz sugar200g/7oz salt1 bunch rosemary2 garlic cloves1kg/2lb 4oz pork neck, boned and skin removed2 litres/3½ pints rapeseed oil400g/14oz waxy potatoes, preferably Charlotte variety, cleaned55g/2oz unsalted butter 2 litres/3½ pints water 55g/2oz sugar 200g/7oz salt 1 bunch rosemary 2 garlic cloves 1kg/2lb 4oz pork neck, boned and skin removed 2 litres/3½ pints rapeseed oil 400g/14oz waxy potatoes, preferably Charlotte variety, cleaned 55g/2oz unsalted butter 2 carrots, peeled and julienned¼ celeriac, peeled and julienned55g/2oz mayonnaisesalt and freshly ground black pepper. 2 carrots, peeled and julienned ¼ celeriac, peeled and julienned 55g/2oz mayonnaise salt and freshly ground black pepper. 1 bunch parsley, leaves picked and blanched1 bunch mint, leaves picked and blanched1 bunch basil, leaves picked and blanched1 tsp English mustard2 tbsp white wine vinegar200ml/7floz rapeseed oil1 clove garlic1 green pepper, burnt, peeled and deseeded1 large handful of mustard leaves 1 bunch parsley, leaves picked and blanched 1 bunch mint, leaves picked and blanched 1 bunch basil, leaves picked and blanched 1 tsp English mustard 2 tbsp white wine vinegar 200ml/7floz rapeseed oil 1 clove garlic 1 green pepper, burnt, peeled and deseeded 1 large handful of mustard leaves Method For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole.Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up.Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork.To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper.For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper.Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside. For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole. Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole. Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat – if it slides in easily, the pork is cooked. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up. Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up. Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork. Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper. For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper. For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper. Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside. To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside."
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} | 93a4161f1e4e2ec088b5242c948d7962089a17eb2f7ff8d951d4b607187067f1 | Venison steaks with red cabbage and potato pancakes recipe
Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften.Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter.To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm.For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve.For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes.While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice.To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side. Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften. Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften. Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm. For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve. For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve. For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes. For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes. While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice. While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice. To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side. To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Venison steaks with red cabbage and potato pancakes recipe",
"content": "Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften.Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter.To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm.For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve.For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes.While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice.To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side. Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften. Thirty minutes before you plan to cook, mix the red cabbage, demerara sugar, sea salt flakes and juniper berries together in a non-metallic bowl and leave for the cabbage to soften. Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Meanwhile, make the potato pancakes, preheat the oven to 160C/325F/Gas 3 and then turn it off. Mix the mashed potato, flour and baking powder together in a bowl. In a separate bowl, whisk together the milk and eggs, then stir the liquid ingredients into the potato mixture to form a batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonful of the batter into the pan and fry for 2-3 minutes on each side until golden-brown. Transfer them to the turned off oven to keep hot. You should get 12-16 pancakes from the batter. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. Continue boiling until the volume of liquid reduces to a glaze. Add the beef stock, return to the boil and reduce again by half to make a sauce. Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm. For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve. For the red cabbage, rinse the cabbage thoroughly under cold running water. Melt the butter in a pan over a medium heat, then add the cabbage to warm through. Do not overcook – the cabbage should still have some crunch. Keep warm until ready to serve. For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes. For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a hazelnut-brown colour. Season the steaks with a pinch of salt, add them to the pan and fry for 3-4 minutes on each side, or until they are a lovely dark colour. Squeeze in the lemon juice and baste the venison with the pan juices (do not overcook them, as venison has a very low fat content and can become dry). Remove the steaks from the pan and leave them to rest, covered with foil, for 10 minutes. While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice. While the steaks are resting, mix together the crème fraîche, Szechuan pepper and lime juice. To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side. To serve, put a couple of pancakes on each plate, add some red cabbage and a venison steak, and then pour over the clove sauce. Serve with the spiced crème fraîche on the side."
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} | 0f464f313fbb926cdbbfeab22b7b7bdede2d0963b8ece3076ff36fb5d8f6ef7b | Marmalade mug cake recipe
An average of 3.3 out of 5 stars from 3 ratings Make your marmalade go further than breakfast toast in this deliciously orangey 5-minute mug cake recipe. Serve with custard for the full monty. 100g/3½oz butter, plus extra for greasing100g/3½oz caster sugar100g/3½oz self-raising flour2 free-range eggs2 tbsp milk4 tbsp marmalade 100g/3½oz butter, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs 2 tbsp milk 4 tbsp marmalade Method For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter.Combine the butter and sugar in a blender or food processor until pale and creamy.Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined.Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter.Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean.To serve, turn the sponge out onto a plate and serve with custard. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. Combine the butter and sugar in a blender or food processor until pale and creamy. Combine the butter and sugar in a blender or food processor until pale and creamy. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. To serve, turn the sponge out onto a plate and serve with custard. To serve, turn the sponge out onto a plate and serve with custard. | {
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"title": "Marmalade mug cake recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Make your marmalade go further than breakfast toast in this deliciously orangey 5-minute mug cake recipe. Serve with custard for the full monty. 100g/3½oz butter, plus extra for greasing100g/3½oz caster sugar100g/3½oz self-raising flour2 free-range eggs2 tbsp milk4 tbsp marmalade 100g/3½oz butter, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs 2 tbsp milk 4 tbsp marmalade Method For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter.Combine the butter and sugar in a blender or food processor until pale and creamy.Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined.Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter.Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean.To serve, turn the sponge out onto a plate and serve with custard. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. Combine the butter and sugar in a blender or food processor until pale and creamy. Combine the butter and sugar in a blender or food processor until pale and creamy. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. To serve, turn the sponge out onto a plate and serve with custard. To serve, turn the sponge out onto a plate and serve with custard."
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} | 799a12bf207d4f90f2bd4facdd279b6d36435b696946836be2a810adee96db66 | Stuffed tomatoes recipe
An average of 0.0 out of 5 stars from 0 ratings Beef tomatoes are stuffed with bulgur wheat, tuna and beans for a filling midweek meal. 2 tbsp bulgur wheat, toasted1 small red pepper, left whole1 garlic clove, peeled and left whole2 tbsp olive oil225g/8oz tuna flakes from a tin1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out2 tbsp basil cress or small basil leaves, to garnish 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole 1 garlic clove, peeled and left whole 2 tbsp olive oil 225g/8oz tuna flakes from a tin 1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out 2 tbsp basil cress or small basil leaves, to garnish bunch fresh basil6 green olives, stones removed1 garlic clove, chopped 1 green chilli, chopped50ml/2fl oz–100ml/3½fl oz olive oil, to loosen bunch fresh basil 6 green olives, stones removed 1 garlic clove, chopped 1 green chilli, chopped 50ml/2fl oz–100ml/3½fl oz olive oil, to loosen Method To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6.Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. | {
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"title": "Stuffed tomatoes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Beef tomatoes are stuffed with bulgur wheat, tuna and beans for a filling midweek meal. 2 tbsp bulgur wheat, toasted1 small red pepper, left whole1 garlic clove, peeled and left whole2 tbsp olive oil225g/8oz tuna flakes from a tin1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out2 tbsp basil cress or small basil leaves, to garnish 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole 1 garlic clove, peeled and left whole 2 tbsp olive oil 225g/8oz tuna flakes from a tin 1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out 2 tbsp basil cress or small basil leaves, to garnish bunch fresh basil6 green olives, stones removed1 garlic clove, chopped 1 green chilli, chopped50ml/2fl oz–100ml/3½fl oz olive oil, to loosen bunch fresh basil 6 green olives, stones removed 1 garlic clove, chopped 1 green chilli, chopped 50ml/2fl oz–100ml/3½fl oz olive oil, to loosen Method To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6.Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve."
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} | 292ec39cc409b209ec7c6fb9c4493c0a33e0d7cb47d337e4fa5a39e0a800015c | Middle Eastern-style beans recipe
An average of 3.8 out of 5 stars from 5 ratings Transform beans into a Middle Eastern feast with spices and greens. Perfect for lunch. 4–6 tbsp olive oil2 slices day-old sourdough, crust removed and broken into pieces1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced3 garlic cloves, chopped500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned200g/7oz kidney beans from a tin, drained and rinsed200g/7oz cannellini beans from a tin, drained and rinsed1 lemon, zest and juice2 tbsp bulgur wheat, toasted, to garnish 4–6 tbsp olive oil 2 slices day-old sourdough, crust removed and broken into pieces 1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced 3 garlic cloves, chopped 500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned 200g/7oz kidney beans from a tin, drained and rinsed 200g/7oz cannellini beans from a tin, drained and rinsed 1 lemon, zest and juice 2 tbsp bulgur wheat, toasted, to garnish Method Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. | {
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"title": "Middle Eastern-style beans recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Transform beans into a Middle Eastern feast with spices and greens. Perfect for lunch. 4–6 tbsp olive oil2 slices day-old sourdough, crust removed and broken into pieces1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced3 garlic cloves, chopped500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned200g/7oz kidney beans from a tin, drained and rinsed200g/7oz cannellini beans from a tin, drained and rinsed1 lemon, zest and juice2 tbsp bulgur wheat, toasted, to garnish 4–6 tbsp olive oil 2 slices day-old sourdough, crust removed and broken into pieces 1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced 3 garlic cloves, chopped 500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned 200g/7oz kidney beans from a tin, drained and rinsed 200g/7oz cannellini beans from a tin, drained and rinsed 1 lemon, zest and juice 2 tbsp bulgur wheat, toasted, to garnish Method Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve."
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} | b6cf1ebae58bd0d4d41baa163b5ba9caba5c6fa338b33436fc0d486405fd8932 | Chocolate coffee cake recipe
An average of 4.1 out of 5 stars from 7 ratings This light chocolate coffee cake with rich icing couldn’t be simpler. 250g/9oz dark chocolate (at least 70% cocoa solids)250g/9oz unsalted butter1 tbsp good-quality instant coffee150g/5oz self-raising flour ½ tsp bicarbonate of soda80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil125ml/4fl oz milk 150g/5oz plain flour 250g/9oz dark chocolate (at least 70% cocoa solids) 250g/9oz unsalted butter 1 tbsp good-quality instant coffee 150g/5oz self-raising flour ½ tsp bicarbonate of soda 80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil 125ml/4fl oz milk 150g/5oz plain flour 100g/3½oz chocolate (at least 70% cocoa solids)50g/2oz unsalted butter6 tbsp double cream50g/2oz icing sugar 100g/3½oz chocolate (at least 70% cocoa solids) 50g/2oz unsalted butter 6 tbsp double cream 50g/2oz icing sugar Method Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside.Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm.Leave to cool completely before turning out of the tin.For the icing, place all ingredients in a pan. Heat gently and stir until smooth.Once cake and icing have cooled, spread the icing over the cake using a palette knife. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside. Stir until melted and smooth then remove from the heat and set aside. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm. Pour into the prepared baking tin and cook for one hour or until firm. Leave to cool completely before turning out of the tin. Leave to cool completely before turning out of the tin. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. Once cake and icing have cooled, spread the icing over the cake using a palette knife. Once cake and icing have cooled, spread the icing over the cake using a palette knife. | {
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"title": "Chocolate coffee cake recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings This light chocolate coffee cake with rich icing couldn’t be simpler. 250g/9oz dark chocolate (at least 70% cocoa solids)250g/9oz unsalted butter1 tbsp good-quality instant coffee150g/5oz self-raising flour ½ tsp bicarbonate of soda80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil125ml/4fl oz milk 150g/5oz plain flour 250g/9oz dark chocolate (at least 70% cocoa solids) 250g/9oz unsalted butter 1 tbsp good-quality instant coffee 150g/5oz self-raising flour ½ tsp bicarbonate of soda 80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil 125ml/4fl oz milk 150g/5oz plain flour 100g/3½oz chocolate (at least 70% cocoa solids)50g/2oz unsalted butter6 tbsp double cream50g/2oz icing sugar 100g/3½oz chocolate (at least 70% cocoa solids) 50g/2oz unsalted butter 6 tbsp double cream 50g/2oz icing sugar Method Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside.Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm.Leave to cool completely before turning out of the tin.For the icing, place all ingredients in a pan. Heat gently and stir until smooth.Once cake and icing have cooled, spread the icing over the cake using a palette knife. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside. Stir until melted and smooth then remove from the heat and set aside. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm. Pour into the prepared baking tin and cook for one hour or until firm. Leave to cool completely before turning out of the tin. Leave to cool completely before turning out of the tin. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. Once cake and icing have cooled, spread the icing over the cake using a palette knife. Once cake and icing have cooled, spread the icing over the cake using a palette knife."
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} | 687a9cfc4214bfce1b4a048a30aa8499ee958a7c2dbbb5ef25a4887d2005220b | Lasagne recipe
An average of 5.0 out of 5 stars from 5 ratings Lasagne recipes are a very personal thing. Theo Randall invites you to try his version. 1 litre/1¾ pints full-fat milk 75g/3oz unsalted butter125g/4½oz 00 flour1 bay leaf125g/4½oz grated parmesan cheese2 free-range eggs yolks 1 litre/1¾ pints full-fat milk 75g/3oz unsalted butter 125g/4½oz 00 flour 1 bay leaf 125g/4½oz grated parmesan cheese 2 free-range eggs yolks 110g/4oz unsalted butter2 tbsp chopped celery2 tbsp chopped carrots2 tbsp chopped red onion110g/4oz smoked pancetta1 sprig fresh rosemary, leaves picked, chopped1 kg/2lb 2oz trimmed veal or beef flank, finely chopped50g/2oz prosciutto, roughly chopped1 x 400g/14oz good-quality chopped tomatoes125ml/4½fl oz white wine110ml/4fl oz full-fat milk1 x 250g/9oz pack fresh lasagne sheetsolive oil, for greasinglarge handful grated parmesan 110g/4oz unsalted butter 2 tbsp chopped celery 2 tbsp chopped carrots 2 tbsp chopped red onion 110g/4oz smoked pancetta 1 sprig fresh rosemary, leaves picked, chopped 1 kg/2lb 2oz trimmed veal or beef flank, finely chopped 50g/2oz prosciutto, roughly chopped 1 x 400g/14oz good-quality chopped tomatoes 125ml/4½fl oz white wine 110ml/4fl oz full-fat milk 1 x 250g/9oz pack fresh lasagne sheets olive oil, for greasing large handful grated parmesan Method For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside.In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes.Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency.Preheat the oven to 170C/325F/Gas 3Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water.Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top.Cut the lasagne into squares and serve. For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside. For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside. In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes. Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency. Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency. Preheat the oven to 170C/325F/Gas 3 Preheat the oven to 170C/325F/Gas 3 Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water. Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water. Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top. Cut the lasagne into squares and serve. Cut the lasagne into squares and serve. | {
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"title": "Lasagne recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Lasagne recipes are a very personal thing. Theo Randall invites you to try his version. 1 litre/1¾ pints full-fat milk 75g/3oz unsalted butter125g/4½oz 00 flour1 bay leaf125g/4½oz grated parmesan cheese2 free-range eggs yolks 1 litre/1¾ pints full-fat milk 75g/3oz unsalted butter 125g/4½oz 00 flour 1 bay leaf 125g/4½oz grated parmesan cheese 2 free-range eggs yolks 110g/4oz unsalted butter2 tbsp chopped celery2 tbsp chopped carrots2 tbsp chopped red onion110g/4oz smoked pancetta1 sprig fresh rosemary, leaves picked, chopped1 kg/2lb 2oz trimmed veal or beef flank, finely chopped50g/2oz prosciutto, roughly chopped1 x 400g/14oz good-quality chopped tomatoes125ml/4½fl oz white wine110ml/4fl oz full-fat milk1 x 250g/9oz pack fresh lasagne sheetsolive oil, for greasinglarge handful grated parmesan 110g/4oz unsalted butter 2 tbsp chopped celery 2 tbsp chopped carrots 2 tbsp chopped red onion 110g/4oz smoked pancetta 1 sprig fresh rosemary, leaves picked, chopped 1 kg/2lb 2oz trimmed veal or beef flank, finely chopped 50g/2oz prosciutto, roughly chopped 1 x 400g/14oz good-quality chopped tomatoes 125ml/4½fl oz white wine 110ml/4fl oz full-fat milk 1 x 250g/9oz pack fresh lasagne sheets olive oil, for greasing large handful grated parmesan Method For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside.In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes.Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency.Preheat the oven to 170C/325F/Gas 3Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water.Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top.Cut the lasagne into squares and serve. For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside. For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside. In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes. For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes. Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency. Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency. Preheat the oven to 170C/325F/Gas 3 Preheat the oven to 170C/325F/Gas 3 Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water. Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water. Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top. Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top. Cut the lasagne into squares and serve. Cut the lasagne into squares and serve."
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} | f9b43aa3a3c5409648eaf35adc850c9790eb3152498e550acb0e2030cd1b8271 | Monkfish and scallop spiedini recipe
An average of 4.7 out of 5 stars from 3 ratings Monkfish and scallop skewers with aromatic grilled vegetables make a wonderfully light meal. 1 tbsp olive oil1 large red pepper, cut into 2cm strips1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips1 tbsp medlar or apple cider vinegar3 tbsp olive oilhandful fresh basil leavessalt and freshly ground black pepper 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips 1 tbsp medlar or apple cider vinegar 3 tbsp olive oil handful fresh basil leaves salt and freshly ground black pepper 2 large rosemary sprigs4 extra-large scallops, cleaned and trimmed200g/7oz monkfish tail, cleaned and cut into 4 pieces2 tbsp olive oil100g/3½ oz baby plum tomatoes, quartered1 tbsp capers½ garlic clove, thinly sliced1 tbsp chopped flat leaf parsleysalt and freshly ground black pepper 2 large rosemary sprigs 4 extra-large scallops, cleaned and trimmed 200g/7oz monkfish tail, cleaned and cut into 4 pieces 2 tbsp olive oil 100g/3½ oz baby plum tomatoes, quartered 1 tbsp capers ½ garlic clove, thinly sliced 1 tbsp chopped flat leaf parsley salt and freshly ground black pepper Method To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4.Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. | {
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"title": "Monkfish and scallop spiedini recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Monkfish and scallop skewers with aromatic grilled vegetables make a wonderfully light meal. 1 tbsp olive oil1 large red pepper, cut into 2cm strips1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips1 tbsp medlar or apple cider vinegar3 tbsp olive oilhandful fresh basil leavessalt and freshly ground black pepper 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips 1 tbsp medlar or apple cider vinegar 3 tbsp olive oil handful fresh basil leaves salt and freshly ground black pepper 2 large rosemary sprigs4 extra-large scallops, cleaned and trimmed200g/7oz monkfish tail, cleaned and cut into 4 pieces2 tbsp olive oil100g/3½ oz baby plum tomatoes, quartered1 tbsp capers½ garlic clove, thinly sliced1 tbsp chopped flat leaf parsleysalt and freshly ground black pepper 2 large rosemary sprigs 4 extra-large scallops, cleaned and trimmed 200g/7oz monkfish tail, cleaned and cut into 4 pieces 2 tbsp olive oil 100g/3½ oz baby plum tomatoes, quartered 1 tbsp capers ½ garlic clove, thinly sliced 1 tbsp chopped flat leaf parsley salt and freshly ground black pepper Method To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4.Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside."
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} | 025f99e7414af101c901e41ffdadc9641e58c61729f95bf6c7ea529e7c8a1d15 | Gulab jamun cheesecake recipe
An average of 0.0 out of 5 stars from 0 ratings Dipna Anand's gulab jamun cheesecake is the perfect dessert for your Diwali or Eid celebrations. 12 gulab jamun180g/6¼oz digestive biscuits90g/3¼oz unsalted butter, plus extra for greasing300ml/10fl oz double cream400g/14oz cream cheese110g/3¾oz icing sugar½ tsp ground green cardamom60g/2¼oz mixed almonds and pistachios, crushed 12 gulab jamun 180g/6¼oz digestive biscuits 90g/3¼oz unsalted butter, plus extra for greasing 300ml/10fl oz double cream 400g/14oz cream cheese 110g/3¾oz icing sugar ½ tsp ground green cardamom 60g/2¼oz mixed almonds and pistachios, crushed Method Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside.To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set.Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours.Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice! Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside. Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside. To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set. To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set. Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours. Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours. Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice! Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice! | {
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"title": "Gulab jamun cheesecake recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Dipna Anand's gulab jamun cheesecake is the perfect dessert for your Diwali or Eid celebrations. 12 gulab jamun180g/6¼oz digestive biscuits90g/3¼oz unsalted butter, plus extra for greasing300ml/10fl oz double cream400g/14oz cream cheese110g/3¾oz icing sugar½ tsp ground green cardamom60g/2¼oz mixed almonds and pistachios, crushed 12 gulab jamun 180g/6¼oz digestive biscuits 90g/3¼oz unsalted butter, plus extra for greasing 300ml/10fl oz double cream 400g/14oz cream cheese 110g/3¾oz icing sugar ½ tsp ground green cardamom 60g/2¼oz mixed almonds and pistachios, crushed Method Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside.To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set.Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours.Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice! Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside. Grease a 20cm/8in springform cake tin with butter. Drain the gulab jamun, reserving 1 tablespoon of the syrup for the cream cheese filling, and set aside. To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set. To make the cheesecake base, place the biscuits in a food processor and blend to form fine crumbs (or crush in a plastic bag using a rolling pin). Melt the butter in a saucepan, add the biscuit crumbs and stir to combine. This should only take a minute. Transfer the mixture to the cake tin and press into the base with a tablespoon, spreading evenly. Place in the freezer for 10 minutes to set. Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours. Whisk the double cream in a bowl until it just forms stiff peaks (do not over-whisk) and set aside. In a separate bowl, beat the cream cheese and then sift in the icing sugar. Add the cardamom and mix well. Cut 4 or 5 gulab jamun into 1.5cm/¾in pieces and add to the cream cheese mixture along with a tablespoon of crushed almonds and pistachios and a tablespoon of gulab jamun syrup, and mix well. Fold the whisked cream into the cream cheese mixture, ensuring everything is well combined. Spread the mixture on top of the biscuit base using a palette knife to level the surface. Chill in the freezer for about 30 minutes or refrigerate for 2½ hours. Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice! Cut the remaining gulab jamun in half and transfer to kitchen paper. When ready to serve, sprinkle the remaining almonds and pistachios over the top of the cheesecake and arrange the halved gulab jamun evenly around the edge of the cake. Finish by adding one gulab jamun half to the centre of the cheesecake. Carefully remove from the tin and experience heaven in a slice!"
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} | 9cc93fef4531de20646597e11bab7d5cb0636ccfb6e1a04ad254419a3af9be0d | Griddled tuna with olive tapenade and garlic soup recipe
An average of 0.0 out of 5 stars from 0 ratings Griddled tuna is served with a silky garlic soup, fresh basil oil and black olive tapenade for a Mediterranean-style feast. 2 tbsp olive oil1 onion, diced10 garlic cloves, chopped2 potatoes, peeled and diced1 bay leaf500ml/18fl oz light chicken stock100ml/3½fl oz double creamsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 10 garlic cloves, chopped 2 potatoes, peeled and diced 1 bay leaf 500ml/18fl oz light chicken stock 100ml/3½fl oz double cream salt and freshly ground black pepper 100g/3½oz black Kalamata olives, stones removed2 garlic cloves, minced2 anchovy fillets, roughly chopped1 tsp chopped fresh thyme50ml/2fl oz olive oil, to loosensplash red wine vinegar 100g/3½oz black Kalamata olives, stones removed 2 garlic cloves, minced 2 anchovy fillets, roughly chopped 1 tsp chopped fresh thyme 50ml/2fl oz olive oil, to loosen splash red wine vinegar 1 bunch basil150–200ml/5–7fl oz olive oil 1 bunch basil 150–200ml/5–7fl oz olive oil 200g/7oz tuna steak 200g/7oz tuna steak 2 tbsp vegetable oil2 garlic cloves, thinly sliced 2 tbsp vegetable oil 2 garlic cloves, thinly sliced Method To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper.To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside.To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice.To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. | {
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"title": "Griddled tuna with olive tapenade and garlic soup recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Griddled tuna is served with a silky garlic soup, fresh basil oil and black olive tapenade for a Mediterranean-style feast. 2 tbsp olive oil1 onion, diced10 garlic cloves, chopped2 potatoes, peeled and diced1 bay leaf500ml/18fl oz light chicken stock100ml/3½fl oz double creamsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 10 garlic cloves, chopped 2 potatoes, peeled and diced 1 bay leaf 500ml/18fl oz light chicken stock 100ml/3½fl oz double cream salt and freshly ground black pepper 100g/3½oz black Kalamata olives, stones removed2 garlic cloves, minced2 anchovy fillets, roughly chopped1 tsp chopped fresh thyme50ml/2fl oz olive oil, to loosensplash red wine vinegar 100g/3½oz black Kalamata olives, stones removed 2 garlic cloves, minced 2 anchovy fillets, roughly chopped 1 tsp chopped fresh thyme 50ml/2fl oz olive oil, to loosen splash red wine vinegar 1 bunch basil150–200ml/5–7fl oz olive oil 1 bunch basil 150–200ml/5–7fl oz olive oil 200g/7oz tuna steak 200g/7oz tuna steak 2 tbsp vegetable oil2 garlic cloves, thinly sliced 2 tbsp vegetable oil 2 garlic cloves, thinly sliced Method To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper.To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside.To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice.To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the soup, heat the oil in a large saucepan and sweat the onion and garlic for 20 minutes. Add the potatoes and bay leaf, continue to sweat for another 10 minutes and then add the stock. Simmer for 30 minutes until the vegetables have softened, then add the cream. Bring back to the boil, season with salt and pepper and blitz to a smooth purée in a food processor or with a hand blender. Keep warm. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the black olive tapenade, blitz all of the ingredients, except the oil and vinegar, in a food processor or blender to a paste, then loosen with the oil. Add the vinegar, taste and season with salt and pepper. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To make the basil dressing, blanch the basil in boiling water for 30 seconds, then remove and refresh in cold water. Drain and squeeze all the water out and place into a blender with the oil and blend until smooth. Pass through a sieve and set aside. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To cook the tuna, heat a griddle pan over a high heat. Season the tuna with salt and pepper, then griddle on both sides until charred on the outside and rare inside. Leave to rest, then slice. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna. To serve, heat the vegetable oil in a small frying pan. Fry the garlic until golden brown. Spoon the soup into bowls and drizzle over the basil dressing, olive tapenade and fried garlic. Serve with the tuna."
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} | bb9b6dff3648cef862e5d29679172cef59cfc313c61141537048f59d7f2d5a2b | Onion rings recipe
An average of 4.5 out of 5 stars from 2 ratings 600ml/1 pint vegetable oil½ onion, thickly sliced and separated into rings150ml/¼ pint whole milk100g/3½oz plain flour, seasonedSalt and freshly ground black pepper 600ml/1 pint vegetable oil ½ onion, thickly sliced and separated into rings 150ml/¼ pint whole milk 100g/3½oz plain flour, seasoned Salt and freshly ground black pepper Method Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.)Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. | {
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"url": "https://www.bbc.co.uk/food/recipes/onionrings_81863",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Onion rings recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 600ml/1 pint vegetable oil½ onion, thickly sliced and separated into rings150ml/¼ pint whole milk100g/3½oz plain flour, seasonedSalt and freshly ground black pepper 600ml/1 pint vegetable oil ½ onion, thickly sliced and separated into rings 150ml/¼ pint whole milk 100g/3½oz plain flour, seasoned Salt and freshly ground black pepper Method Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.)Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper."
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} | 2f65c99ad5c4acc736ca8bd9b0735353d24ee848de0e6218208090777a736a9b | Honey-roasted chilli pork with sweet potato mash recipe
An average of 5.0 out of 5 stars from 5 ratings ½ sweet potato, peeled and cut into cubessalt and freshly ground black pepper 30g/1oz butter ½ sweet potato, peeled and cut into cubes salt and freshly ground black pepper 30g/1oz butter 1 x 100g/3½oz piece pork filletsalt and freshly ground black pepper 2 tsp olive oil1 garlic clove, chopped1 tbsp soy sauce1 tbsp clear honeypinch chilli powdersmall handful fresh chives, chopped, to garnish 1 x 100g/3½oz piece pork fillet salt and freshly ground black pepper 2 tsp olive oil 1 garlic clove, chopped 1 tbsp soy sauce 1 tbsp clear honey pinch chilli powder small handful fresh chives, chopped, to garnish Method For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm.For the pork, season the pork with salt and freshly ground black pepper.Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute.Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly.To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the pork, season the pork with salt and freshly ground black pepper. For the pork, season the pork with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. | {
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"url": "https://www.bbc.co.uk/food/recipes/honeyroastedchillipo_85398",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey-roasted chilli pork with sweet potato mash recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings ½ sweet potato, peeled and cut into cubessalt and freshly ground black pepper 30g/1oz butter ½ sweet potato, peeled and cut into cubes salt and freshly ground black pepper 30g/1oz butter 1 x 100g/3½oz piece pork filletsalt and freshly ground black pepper 2 tsp olive oil1 garlic clove, chopped1 tbsp soy sauce1 tbsp clear honeypinch chilli powdersmall handful fresh chives, chopped, to garnish 1 x 100g/3½oz piece pork fillet salt and freshly ground black pepper 2 tsp olive oil 1 garlic clove, chopped 1 tbsp soy sauce 1 tbsp clear honey pinch chilli powder small handful fresh chives, chopped, to garnish Method For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm.For the pork, season the pork with salt and freshly ground black pepper.Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute.Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly.To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the pork, season the pork with salt and freshly ground black pepper. For the pork, season the pork with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives."
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} | 14cf3403e410e19b0ae1536b82103ae5c3f3da416d17563047916f558febcf23 | Scallop, potato and fennel tart with dill sauce recipe
An average of 3.0 out of 5 stars from 2 ratings This puff pastry tart makes a filling lunch or an easy midweek dinner. 3 small waxy potatoes, scrubbed and skins left on10g unsalted butter, plus 2 tsp for sautéing1 Braeburn apple, peeled and diced200g/7oz ready-made puff pastryflour, for dusting3 tbsp crème fraîche1 fennel bulb, core removed and thinly sliced4 king scallops, cleaned½ lemon, juice only1 tsp finely chopped fresh thymesalt and freshly ground black pepper 3 small waxy potatoes, scrubbed and skins left on 10g unsalted butter, plus 2 tsp for sautéing 1 Braeburn apple, peeled and diced 200g/7oz ready-made puff pastry flour, for dusting 3 tbsp crème fraîche 1 fennel bulb, core removed and thinly sliced 4 king scallops, cleaned ½ lemon, juice only 1 tsp finely chopped fresh thyme salt and freshly ground black pepper 25g/1oz butter1 shallot, peeled and diced1 garlic clove, crushed1 thyme sprig1 star anise1 bay leaf1 lemon, juice only100ml/3½fl oz extra dry vermouth or white wine125ml/4fl oz fish stock200ml/7fl oz double cream1 tbsp chopped fresh dill 25g/1oz butter 1 shallot, peeled and diced 1 garlic clove, crushed 1 thyme sprig 1 star anise 1 bay leaf 1 lemon, juice only 100ml/3½fl oz extra dry vermouth or white wine 125ml/4fl oz fish stock 200ml/7fl oz double cream 1 tbsp chopped fresh dill Method For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples.Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. Place the scallops on top of the tart, pour over the dill sauce and serve immediately. For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples. For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. Place the scallops on top of the tart, pour over the dill sauce and serve immediately. Place the scallops on top of the tart, pour over the dill sauce and serve immediately. | {
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"title": "Scallop, potato and fennel tart with dill sauce recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This puff pastry tart makes a filling lunch or an easy midweek dinner. 3 small waxy potatoes, scrubbed and skins left on10g unsalted butter, plus 2 tsp for sautéing1 Braeburn apple, peeled and diced200g/7oz ready-made puff pastryflour, for dusting3 tbsp crème fraîche1 fennel bulb, core removed and thinly sliced4 king scallops, cleaned½ lemon, juice only1 tsp finely chopped fresh thymesalt and freshly ground black pepper 3 small waxy potatoes, scrubbed and skins left on 10g unsalted butter, plus 2 tsp for sautéing 1 Braeburn apple, peeled and diced 200g/7oz ready-made puff pastry flour, for dusting 3 tbsp crème fraîche 1 fennel bulb, core removed and thinly sliced 4 king scallops, cleaned ½ lemon, juice only 1 tsp finely chopped fresh thyme salt and freshly ground black pepper 25g/1oz butter1 shallot, peeled and diced1 garlic clove, crushed1 thyme sprig1 star anise1 bay leaf1 lemon, juice only100ml/3½fl oz extra dry vermouth or white wine125ml/4fl oz fish stock200ml/7fl oz double cream1 tbsp chopped fresh dill 25g/1oz butter 1 shallot, peeled and diced 1 garlic clove, crushed 1 thyme sprig 1 star anise 1 bay leaf 1 lemon, juice only 100ml/3½fl oz extra dry vermouth or white wine 125ml/4fl oz fish stock 200ml/7fl oz double cream 1 tbsp chopped fresh dill Method For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples.Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. Place the scallops on top of the tart, pour over the dill sauce and serve immediately. For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples. For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Once cool, thinly slice the potatoes and drain any liquid from the apples. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Season the top of the tart with salt and pepper and place the tart on the baking tray. Bake for 20 minutes, or until the pastry is cooked through and golden. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Add the lemon juice and thyme and gently mix with the scallops. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. For the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Add the lemon juice and cook until reduced. Add the vermouth and cook until the liquid is reduced by two thirds. Add the stock and cook again until the liquid is reduced by two thirds. Add the cream, season with salt and pepper and bring to the boil. Stir in the dill and remove from the heat. Remove the thyme, star anise and bay leaf. Place the scallops on top of the tart, pour over the dill sauce and serve immediately. Place the scallops on top of the tart, pour over the dill sauce and serve immediately."
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} | 926288703185e27057f956e40d74c42f86e4fbcb53343633eb5e821134f13fa4 | Scallops, avocado, marinated cucumber, mushrooms recipe
Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps An average of 5.0 out of 5 stars from 1 rating A heavenly starter of impressive-looking seared scallops with avocado, cucumber, mushrooms, and all topped with pretty micro herbs. 1 small cucumber, diced1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds 1 avocado 2 lime, juice onlypinch salt 1 avocado 2 lime, juice only pinch salt dash olive oil100g/3½oz shimeji mushrooms 50ml/2fl oz mirin 50ml/2fl oz light soy sauce 50ml/2fl oz rice wine vinegar 1 tsp minced root ginger2 garlic cloves, crushed dash olive oil 100g/3½oz shimeji mushrooms 50ml/2fl oz mirin 50ml/2fl oz light soy sauce 50ml/2fl oz rice wine vinegar 1 tsp minced root ginger 2 garlic cloves, crushed 4 scallops, removed from their shellsdash olive oil25g/1oz unsalted butter 1 garlic clove, peeled and smashed 1 lime, juice onlysalt and freshly ground black pepper 4 scallops, removed from their shells dash olive oil 25g/1oz unsalted butter 1 garlic clove, peeled and smashed 1 lime, juice only salt and freshly ground black pepper dash oil2 very small waxy potatoes, thinly sliced dash oil 2 very small waxy potatoes, thinly sliced 2 tbsp micro coriander 2 tbsp micro coriander Method To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside.To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper.To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm.To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once. To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside. To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper. To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm. To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm. To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once. To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once. | {
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"title": "Scallops, avocado, marinated cucumber, mushrooms recipe",
"content": "Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps An average of 5.0 out of 5 stars from 1 rating A heavenly starter of impressive-looking seared scallops with avocado, cucumber, mushrooms, and all topped with pretty micro herbs. 1 small cucumber, diced1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds 1 avocado 2 lime, juice onlypinch salt 1 avocado 2 lime, juice only pinch salt dash olive oil100g/3½oz shimeji mushrooms 50ml/2fl oz mirin 50ml/2fl oz light soy sauce 50ml/2fl oz rice wine vinegar 1 tsp minced root ginger2 garlic cloves, crushed dash olive oil 100g/3½oz shimeji mushrooms 50ml/2fl oz mirin 50ml/2fl oz light soy sauce 50ml/2fl oz rice wine vinegar 1 tsp minced root ginger 2 garlic cloves, crushed 4 scallops, removed from their shellsdash olive oil25g/1oz unsalted butter 1 garlic clove, peeled and smashed 1 lime, juice onlysalt and freshly ground black pepper 4 scallops, removed from their shells dash olive oil 25g/1oz unsalted butter 1 garlic clove, peeled and smashed 1 lime, juice only salt and freshly ground black pepper dash oil2 very small waxy potatoes, thinly sliced dash oil 2 very small waxy potatoes, thinly sliced 2 tbsp micro coriander 2 tbsp micro coriander Method To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside.To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper.To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm.To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once. To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside. To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper. To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm. To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm. To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once. To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once."
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} | cf8578b9d97a66ea8d4d6f46a2ab88abaa8becdbf33a219757100e5c5d7b2056 | Mushroom pancakes with thyme-roasted tomatoes recipe
An average of 5.0 out of 5 stars from 1 rating A savoury pancake for one - creamy mushroom pancakes with thyme-roasted tomatoes. Ideal for dinner. 25g/1oz butter1 tbsp olive oil1 garlic clove, finely chopped½ banana shallot, finely chopped½ tsp fresh sage, chopped ½ tsp fresh thyme leaves, chopped 75g/2¾oz wild mushrooms, carefully cleaned and chopped50ml/2fl oz double creamsalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 1 garlic clove, finely chopped ½ banana shallot, finely chopped ½ tsp fresh sage, chopped ½ tsp fresh thyme leaves, chopped 75g/2¾oz wild mushrooms, carefully cleaned and chopped 50ml/2fl oz double cream salt and freshly ground black pepper 3 vine tomatoes, cut in half1 tbsp fresh thyme leaves, finely chopped1 tbsp brown sugar1 tbsp olive oil 3 vine tomatoes, cut in half 1 tbsp fresh thyme leaves, finely chopped 1 tbsp brown sugar 1 tbsp olive oil 110g/4oz plain flour, sifted 1 pinch salt1 free-range egg, beaten1 free-range egg yolk300ml/9½fl oz milk1 tbsp olive oil 110g/4oz plain flour, sifted 1 pinch salt 1 free-range egg, beaten 1 free-range egg yolk 300ml/9½fl oz milk 1 tbsp olive oil Method To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute.Add the mushrooms and fry for a further minute.Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat.To make the thyme roasted tomatoes, place a small frying pan over a high heat.Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the mixture into the frying pan and cook for five minutes continually agitating the pan.To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed.Place a lightly oiled small frying pan over a high heat.Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake.To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve. To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute. To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute. Add the mushrooms and fry for a further minute. Add the mushrooms and fry for a further minute. Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat. Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat. To make the thyme roasted tomatoes, place a small frying pan over a high heat. To make the thyme roasted tomatoes, place a small frying pan over a high heat. Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the mixture into the frying pan and cook for five minutes continually agitating the pan. Place the mixture into the frying pan and cook for five minutes continually agitating the pan. To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed. To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed. Place a lightly oiled small frying pan over a high heat. Place a lightly oiled small frying pan over a high heat. Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake. Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake. To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve. To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve. | {
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"title": "Mushroom pancakes with thyme-roasted tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A savoury pancake for one - creamy mushroom pancakes with thyme-roasted tomatoes. Ideal for dinner. 25g/1oz butter1 tbsp olive oil1 garlic clove, finely chopped½ banana shallot, finely chopped½ tsp fresh sage, chopped ½ tsp fresh thyme leaves, chopped 75g/2¾oz wild mushrooms, carefully cleaned and chopped50ml/2fl oz double creamsalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 1 garlic clove, finely chopped ½ banana shallot, finely chopped ½ tsp fresh sage, chopped ½ tsp fresh thyme leaves, chopped 75g/2¾oz wild mushrooms, carefully cleaned and chopped 50ml/2fl oz double cream salt and freshly ground black pepper 3 vine tomatoes, cut in half1 tbsp fresh thyme leaves, finely chopped1 tbsp brown sugar1 tbsp olive oil 3 vine tomatoes, cut in half 1 tbsp fresh thyme leaves, finely chopped 1 tbsp brown sugar 1 tbsp olive oil 110g/4oz plain flour, sifted 1 pinch salt1 free-range egg, beaten1 free-range egg yolk300ml/9½fl oz milk1 tbsp olive oil 110g/4oz plain flour, sifted 1 pinch salt 1 free-range egg, beaten 1 free-range egg yolk 300ml/9½fl oz milk 1 tbsp olive oil Method To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute.Add the mushrooms and fry for a further minute.Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat.To make the thyme roasted tomatoes, place a small frying pan over a high heat.Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the mixture into the frying pan and cook for five minutes continually agitating the pan.To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed.Place a lightly oiled small frying pan over a high heat.Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake.To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve. To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute. To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute. Add the mushrooms and fry for a further minute. Add the mushrooms and fry for a further minute. Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat. Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat. To make the thyme roasted tomatoes, place a small frying pan over a high heat. To make the thyme roasted tomatoes, place a small frying pan over a high heat. Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well. Place the mixture into the frying pan and cook for five minutes continually agitating the pan. Place the mixture into the frying pan and cook for five minutes continually agitating the pan. To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed. To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed. Place a lightly oiled small frying pan over a high heat. Place a lightly oiled small frying pan over a high heat. Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake. Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake. To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve. To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve."
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} | 40ed154984dc6a4562b2ef631720174930dbaf6990e2c23c6984a3af0ae619cd | Chargrilled chicken with thyme recipe
An average of 4.0 out of 5 stars from 3 ratings 3 tbsp thyme, choppedolive oil6 boned chicken breasts or thighs salt and crushed black pepper2-3 cloves of garlic, peeled and choppedsmall bunch parsley, chopped 60g/2oz butter, softened1 lemon 3 tbsp thyme, chopped olive oil 6 boned chicken breasts or thighs salt and crushed black pepper 2-3 cloves of garlic, peeled and chopped small bunch parsley, chopped 60g/2oz butter, softened 1 lemon Method Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat.Cut the lemon in half and squeeze the juice over the chicken.Serve the chicken pieces with the pan juices spooned over the top. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat. When the chicken is cooked, add the flavoured butter and reduce the heat. Cut the lemon in half and squeeze the juice over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Serve the chicken pieces with the pan juices spooned over the top. Serve the chicken pieces with the pan juices spooned over the top. | {
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"title": "Chargrilled chicken with thyme recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings 3 tbsp thyme, choppedolive oil6 boned chicken breasts or thighs salt and crushed black pepper2-3 cloves of garlic, peeled and choppedsmall bunch parsley, chopped 60g/2oz butter, softened1 lemon 3 tbsp thyme, chopped olive oil 6 boned chicken breasts or thighs salt and crushed black pepper 2-3 cloves of garlic, peeled and chopped small bunch parsley, chopped 60g/2oz butter, softened 1 lemon Method Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat.Cut the lemon in half and squeeze the juice over the chicken.Serve the chicken pieces with the pan juices spooned over the top. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat. When the chicken is cooked, add the flavoured butter and reduce the heat. Cut the lemon in half and squeeze the juice over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Serve the chicken pieces with the pan juices spooned over the top. Serve the chicken pieces with the pan juices spooned over the top."
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} | 6dd5649fb0706821ef4e6cc45bf9a2017e00f1457a7f25f1051e692c18f7e394 | Stuffed pork loin with chorizo, thyme and caramelised apple stuffing recipe
An average of 5.0 out of 5 stars from 1 rating The caramelised apple, thyme and crispy chorizo run through the middle of each slice of pork, with a drizzle of the dark balsamic sauce on top. It's absolutely delicious with greens such as curly kale and nutty brown basmati rice. 1 pork loin (about 2kg/4½lb), bone removed, skin scored sea salt and freshly ground black pepper 1 tbsp butter 3 apples, peeled, cored, diced 200g/7oz cooking chorizo, chopped 2 medium onions, chopped 2 garlic cloves, minced into a paste with 1 tsp sea salt 2 heaped tsp fresh thyme leaves 2 tbsp extra virgin olive oil 1 pork loin (about 2kg/4½lb), bone removed, skin scored sea salt and freshly ground black pepper 1 tbsp butter 3 apples, peeled, cored, diced 200g/7oz cooking chorizo, chopped 2 medium onions, chopped 2 garlic cloves, minced into a paste with 1 tsp sea salt 2 heaped tsp fresh thyme leaves 2 tbsp extra virgin olive oil 200ml/7fl oz balsamic vinegar ½ tsp chipotle en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentón picante)1 tsp redcurrant jelly 200ml/7fl oz chicken stock string for tying the pork 200ml/7fl oz balsamic vinegar ½ tsp chipotle en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentón picante) 1 tsp redcurrant jelly 200ml/7fl oz chicken stock string for tying the pork Method Preheat the oven to 160C/325F/Gas 3.Season the pork on both sides with sea salt and freshly ground black pepper and set aside.Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling.For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency.When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper.Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Season the pork on both sides with sea salt and freshly ground black pepper and set aside. Season the pork on both sides with sea salt and freshly ground black pepper and set aside. Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside. Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside. Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling. For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency. For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper. Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug. Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug. | {
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"title": "Stuffed pork loin with chorizo, thyme and caramelised apple stuffing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The caramelised apple, thyme and crispy chorizo run through the middle of each slice of pork, with a drizzle of the dark balsamic sauce on top. It's absolutely delicious with greens such as curly kale and nutty brown basmati rice. 1 pork loin (about 2kg/4½lb), bone removed, skin scored sea salt and freshly ground black pepper 1 tbsp butter 3 apples, peeled, cored, diced 200g/7oz cooking chorizo, chopped 2 medium onions, chopped 2 garlic cloves, minced into a paste with 1 tsp sea salt 2 heaped tsp fresh thyme leaves 2 tbsp extra virgin olive oil 1 pork loin (about 2kg/4½lb), bone removed, skin scored sea salt and freshly ground black pepper 1 tbsp butter 3 apples, peeled, cored, diced 200g/7oz cooking chorizo, chopped 2 medium onions, chopped 2 garlic cloves, minced into a paste with 1 tsp sea salt 2 heaped tsp fresh thyme leaves 2 tbsp extra virgin olive oil 200ml/7fl oz balsamic vinegar ½ tsp chipotle en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentón picante)1 tsp redcurrant jelly 200ml/7fl oz chicken stock string for tying the pork 200ml/7fl oz balsamic vinegar ½ tsp chipotle en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentón picante) 1 tsp redcurrant jelly 200ml/7fl oz chicken stock string for tying the pork Method Preheat the oven to 160C/325F/Gas 3.Season the pork on both sides with sea salt and freshly ground black pepper and set aside.Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling.For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency.When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper.Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Season the pork on both sides with sea salt and freshly ground black pepper and set aside. Season the pork on both sides with sea salt and freshly ground black pepper and set aside. Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside. Heat the butter in a large frying pan and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside. Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Add the chorizo to the same pan and fry for 3-4 minutes. Add the onion and gently fry with the chorizo until it is soft and the chorizo is nicely coloured and crumbling. Add half the garlic and half the thyme, and cook for a further 30 seconds. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Drain the chorizo fat away from the mixture in the pan and mix in the caramelised apple. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling. Heat the olive oil in a frying pan and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the pork in the oven and cook for about 1 hour 50 minutes-2 hours, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210C/410F/Gas 6-7, to crisp the crackling. For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency. For the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about 50ml/2fl oz. It will have a syrupy consistency. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil. Add the balsamic reduction to the same pan in which you cooked the pork. Add the chipotle en adobo or paprika, redcurrant jelly and chicken stock. Heat through and season with salt and freshly ground black pepper. Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug. Serve the pork in slightly overlapping slices arranged on a long plate, with a little of the sauce poured over along with the rest of the sauce served in a warm jug."
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} | 549a26d5d9e33e8ee281a741d175251ff27466be7bbd0d18b9b30208dd1cbfaf | Lemon and thyme chicken with chilli beans recipe
An average of 4.0 out of 5 stars from 1 rating 150ml/5fl oz white wine 1 lemon, juice only4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish10 fresh sage leaves salt freshly ground black pepper 150ml/5fl oz white wine 1 lemon, juice only 4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish 10 fresh sage leaves salt freshly ground black pepper 1 clove of garlic1 red chilli, de-seeded and finely chopped200g/7oz green beans1 lemon, juice only 1 clove of garlic 1 red chilli, de-seeded and finely chopped 200g/7oz green beans 1 lemon, juice only Method In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in.Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly.Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid).Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well.Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon).Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening.Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over.Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. In a small bowl, mix together the wine and lemon juice, then set aside. In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in. Season the chicken breasts with salt and pepper and rub well in. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well. Add the lemon slices, thyme and sage leaves and mix well. Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Taste and adjust the seasoning if necessary. Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Garnish with lemon slices and sprigs of thyme. Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. | {
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"title": "Lemon and thyme chicken with chilli beans recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 150ml/5fl oz white wine 1 lemon, juice only4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish10 fresh sage leaves salt freshly ground black pepper 150ml/5fl oz white wine 1 lemon, juice only 4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish 10 fresh sage leaves salt freshly ground black pepper 1 clove of garlic1 red chilli, de-seeded and finely chopped200g/7oz green beans1 lemon, juice only 1 clove of garlic 1 red chilli, de-seeded and finely chopped 200g/7oz green beans 1 lemon, juice only Method In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in.Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly.Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid).Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well.Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon).Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening.Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over.Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. In a small bowl, mix together the wine and lemon juice, then set aside. In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in. Season the chicken breasts with salt and pepper and rub well in. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well. Add the lemon slices, thyme and sage leaves and mix well. Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Taste and adjust the seasoning if necessary. Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Garnish with lemon slices and sprigs of thyme. Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli."
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} | 563a5f44060ff22b4579bb23c09f888111aac20419e0c723e74e44abc5e02f58 | Black pepper chicken (Murgh kali mirch) with seasoned potato and cauliflower (Aloo gobhi) recipe
An average of 5.0 out of 5 stars from 2 ratings 3 tbsp vegetable oil1 tsp peeled and finely grated root ginger2 garlic cloves, crushed¼ tsp salt1 tsp coarsely ground black pepper1 tsp ground white pepper6 chicken breasts, boneless and skinless, cut into bite-sized pieces1 medium onion, finely chopped2 fresh green chillies, slit lengthways1 tsp lemon juice30g/1oz coriander leaves, chopped 3 tbsp vegetable oil 1 tsp peeled and finely grated root ginger 2 garlic cloves, crushed ¼ tsp salt 1 tsp coarsely ground black pepper 1 tsp ground white pepper 6 chicken breasts, boneless and skinless, cut into bite-sized pieces 1 medium onion, finely chopped 2 fresh green chillies, slit lengthways 1 tsp lemon juice 30g/1oz coriander leaves, chopped 2 tbsp vegetable or groundnut oil1 large Spanish onion, finely chopped2 green finger chillies, finely chopped2 garlic cloves, finely chopped300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces1 tsp turmeric¼ tsp ground cumin¼ tsp ground coriander½ tsp salt¼ tsp garam masala1 tbsp butter or ghee1 tsp peeled and finely grated root ginger 2 tbsp vegetable or groundnut oil 1 large Spanish onion, finely chopped 2 green finger chillies, finely chopped 2 garlic cloves, finely chopped 300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes 200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces 1 tsp turmeric ¼ tsp ground cumin ¼ tsp ground coriander ½ tsp salt ¼ tsp garam masala 1 tbsp butter or ghee 1 tsp peeled and finely grated root ginger Method To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. Cover and refrigerate for 30 minutes.Heat the remaining oil in a wok and fry the onion for two minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Stir in the lemon juice and sprinkle over the coriander leaves. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.Add the cauliflower and fry for a further three minutes until brown.Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Serve with the chicken. To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. Cover and refrigerate for 30 minutes. Cover and refrigerate for 30 minutes. Heat the remaining oil in a wok and fry the onion for two minutes. Heat the remaining oil in a wok and fry the onion for two minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Stir in the lemon juice and sprinkle over the coriander leaves. Stir in the lemon juice and sprinkle over the coriander leaves. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further three minutes until brown. Add the cauliflower and fry for a further three minutes until brown. Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes. Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Serve with the chicken. Serve with the chicken. | {
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"title": "Black pepper chicken (Murgh kali mirch) with seasoned potato and cauliflower (Aloo gobhi) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 3 tbsp vegetable oil1 tsp peeled and finely grated root ginger2 garlic cloves, crushed¼ tsp salt1 tsp coarsely ground black pepper1 tsp ground white pepper6 chicken breasts, boneless and skinless, cut into bite-sized pieces1 medium onion, finely chopped2 fresh green chillies, slit lengthways1 tsp lemon juice30g/1oz coriander leaves, chopped 3 tbsp vegetable oil 1 tsp peeled and finely grated root ginger 2 garlic cloves, crushed ¼ tsp salt 1 tsp coarsely ground black pepper 1 tsp ground white pepper 6 chicken breasts, boneless and skinless, cut into bite-sized pieces 1 medium onion, finely chopped 2 fresh green chillies, slit lengthways 1 tsp lemon juice 30g/1oz coriander leaves, chopped 2 tbsp vegetable or groundnut oil1 large Spanish onion, finely chopped2 green finger chillies, finely chopped2 garlic cloves, finely chopped300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces1 tsp turmeric¼ tsp ground cumin¼ tsp ground coriander½ tsp salt¼ tsp garam masala1 tbsp butter or ghee1 tsp peeled and finely grated root ginger 2 tbsp vegetable or groundnut oil 1 large Spanish onion, finely chopped 2 green finger chillies, finely chopped 2 garlic cloves, finely chopped 300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes 200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces 1 tsp turmeric ¼ tsp ground cumin ¼ tsp ground coriander ½ tsp salt ¼ tsp garam masala 1 tbsp butter or ghee 1 tsp peeled and finely grated root ginger Method To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. Cover and refrigerate for 30 minutes.Heat the remaining oil in a wok and fry the onion for two minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Stir in the lemon juice and sprinkle over the coriander leaves. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.Add the cauliflower and fry for a further three minutes until brown.Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Serve with the chicken. To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. Cover and refrigerate for 30 minutes. Cover and refrigerate for 30 minutes. Heat the remaining oil in a wok and fry the onion for two minutes. Heat the remaining oil in a wok and fry the onion for two minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the marinated chicken pieces and gently stir-fry for 10 minutes. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked. Stir in the lemon juice and sprinkle over the coriander leaves. Stir in the lemon juice and sprinkle over the coriander leaves. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent. To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further three minutes until brown. Add the cauliflower and fry for a further three minutes until brown. Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes. Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger. Serve with the chicken. Serve with the chicken."
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} | 796a618bd0607d13ff54131bd85d1f20ec8fb6347fdcd2c78b82451e577b68e3 | Ginger baked feta with kale and spinach salad recipe
An average of 5.0 out of 5 stars from 3 ratings Baked feta makes a delicious lunch that is really quick and full of flavour. 200g/7oz barrel-aged feta 2 tbsp olive oil2cm/1in piece fresh ginger, peeled and grated1 tbsp dried oregano 2 tsp freshly ground black pepper 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped4 spring onions, trimmed and choppedbunch basil, shredded4 tomatoes, seeds removed and chopped150g/5½oz couscous, cooked 2 tbsp olive oil2 lemons, juice only salt and freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped 4 spring onions, trimmed and chopped bunch basil, shredded 4 tomatoes, seeds removed and chopped 150g/5½oz couscous, cooked 2 tbsp olive oil 2 lemons, juice only salt and freshly ground black pepper Method To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. | {
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"url": "https://www.bbc.co.uk/food/recipes/black_pepper_and_ginger_30358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ginger baked feta with kale and spinach salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Baked feta makes a delicious lunch that is really quick and full of flavour. 200g/7oz barrel-aged feta 2 tbsp olive oil2cm/1in piece fresh ginger, peeled and grated1 tbsp dried oregano 2 tsp freshly ground black pepper 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped4 spring onions, trimmed and choppedbunch basil, shredded4 tomatoes, seeds removed and chopped150g/5½oz couscous, cooked 2 tbsp olive oil2 lemons, juice only salt and freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped 4 spring onions, trimmed and chopped bunch basil, shredded 4 tomatoes, seeds removed and chopped 150g/5½oz couscous, cooked 2 tbsp olive oil 2 lemons, juice only salt and freshly ground black pepper Method To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad."
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} | 086da31b2e07098b65a85754078ac16294c630bc63a7dd7eebeefce7c720f4a0 | Roasted red pepper soup with chilli flatbread recipe
An average of 5.0 out of 5 stars from 2 ratings ½ red pepper, core and seeds removed, roughly chopped½ banana shallot, sliced1 tsp fresh thyme leaves1 tbsp olive oilsalt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double cream ½ red pepper, core and seeds removed, roughly chopped ½ banana shallot, sliced 1 tsp fresh thyme leaves 1 tbsp olive oil salt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream 150g/5½oz plain flour25ml/1fl oz olive oil50ml/2fl oz tepid water1 tsp dried chilli flakes1 tsp saltsalt and freshly ground black pepper 150g/5½oz plain flour 25ml/1fl oz olive oil 50ml/2fl oz tepid water 1 tsp dried chilli flakes 1 tsp salt salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper.Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked.Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth.For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick.Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters.To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/roastedredpeppersoup_83767",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted red pepper soup with chilli flatbread recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings ½ red pepper, core and seeds removed, roughly chopped½ banana shallot, sliced1 tsp fresh thyme leaves1 tbsp olive oilsalt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double cream ½ red pepper, core and seeds removed, roughly chopped ½ banana shallot, sliced 1 tsp fresh thyme leaves 1 tbsp olive oil salt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream 150g/5½oz plain flour25ml/1fl oz olive oil50ml/2fl oz tepid water1 tsp dried chilli flakes1 tsp saltsalt and freshly ground black pepper 150g/5½oz plain flour 25ml/1fl oz olive oil 50ml/2fl oz tepid water 1 tsp dried chilli flakes 1 tsp salt salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper.Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked.Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth.For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick.Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters.To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside."
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} | f5d5efe3851245fac2adab9abee55685112f6a19d8deb25a734a4fd3d5cce0be | Seared swordfish steaks with salmoriglio recipe
Seared swordfish steaks with salmoriglio and tomato and pepper salad An average of 4.6 out of 5 stars from 7 ratings Rick Stein's swordfish recipes from Saturday Kitchen is a new one to try. 6 tbsp extra virgin olive oil3 tbsp water1½ tbsp lemon juicepinch salt1 garlic clove, very finely chopped1 tbsp chopped fresh oregano1 tbsp chopped fresh celery herb or celery leaves (optional)1 tbsp chopped fresh flatleaf parsley 6 tbsp extra virgin olive oil 3 tbsp water 1½ tbsp lemon juice pinch salt 1 garlic clove, very finely chopped 1 tbsp chopped fresh oregano 1 tbsp chopped fresh celery herb or celery leaves (optional) 1 tbsp chopped fresh flatleaf parsley 4 x 200g/7oz swordfish steaks (about 2cm/1in thick)olive oilpeperoncini or crushed dried chilliessalt and freshly ground black pepper 4 x 200g/7oz swordfish steaks (about 2cm/1in thick) olive oil peperoncini or crushed dried chillies salt and freshly ground black pepper 1½ tbsp lemon juice3 tbsp extra virgin olive oil1 medium-hot red chilli, seeds removed, finely chopped1 garlic clove, finely choppedsalt and freshly ground black pepper 1½ tbsp lemon juice 3 tbsp extra virgin olive oil 1 medium-hot red chilli, seeds removed, finely chopped 1 garlic clove, finely chopped salt and freshly ground black pepper 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips1 small red onion, finely chopped60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces2 tbsp chopped fresh coriander 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped 2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips 1 small red onion, finely chopped 60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces 2 tbsp chopped fresh coriander Method Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.Add the lemon juice and a pinch of salt, to taste.Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. Add the lemon juice and a pinch of salt, to taste. Add the lemon juice and a pinch of salt, to taste. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seared swordfish steaks with salmoriglio recipe",
"content": "Seared swordfish steaks with salmoriglio and tomato and pepper salad An average of 4.6 out of 5 stars from 7 ratings Rick Stein's swordfish recipes from Saturday Kitchen is a new one to try. 6 tbsp extra virgin olive oil3 tbsp water1½ tbsp lemon juicepinch salt1 garlic clove, very finely chopped1 tbsp chopped fresh oregano1 tbsp chopped fresh celery herb or celery leaves (optional)1 tbsp chopped fresh flatleaf parsley 6 tbsp extra virgin olive oil 3 tbsp water 1½ tbsp lemon juice pinch salt 1 garlic clove, very finely chopped 1 tbsp chopped fresh oregano 1 tbsp chopped fresh celery herb or celery leaves (optional) 1 tbsp chopped fresh flatleaf parsley 4 x 200g/7oz swordfish steaks (about 2cm/1in thick)olive oilpeperoncini or crushed dried chilliessalt and freshly ground black pepper 4 x 200g/7oz swordfish steaks (about 2cm/1in thick) olive oil peperoncini or crushed dried chillies salt and freshly ground black pepper 1½ tbsp lemon juice3 tbsp extra virgin olive oil1 medium-hot red chilli, seeds removed, finely chopped1 garlic clove, finely choppedsalt and freshly ground black pepper 1½ tbsp lemon juice 3 tbsp extra virgin olive oil 1 medium-hot red chilli, seeds removed, finely chopped 1 garlic clove, finely chopped salt and freshly ground black pepper 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips1 small red onion, finely chopped60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces2 tbsp chopped fresh coriander 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped 2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips 1 small red onion, finely chopped 60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces 2 tbsp chopped fresh coriander Method Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.Add the lemon juice and a pinch of salt, to taste.Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. Add the lemon juice and a pinch of salt, to taste. Add the lemon juice and a pinch of salt, to taste. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander."
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} | 0712b19f37fa3e948970aabe1acfd0928134bdccfc13d819206b495f178a08c5 | Mushroom, cheese and steak stack with red pepper dressing recipe
An average of 5.0 out of 5 stars from 1 rating dash olive oil3 Portobello mushrooms, stalks removed150g/5½oz rump steak, halved lengthwayssalt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced dash olive oil 3 Portobello mushrooms, stalks removed 150g/5½oz rump steak, halved lengthways salt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced 1 tbsp olive oil1 red pepper, chopped1 garlic clove, chopped50ml/2fl oz boiling water50ml/2fl oz white wine2 tbsp soft brown sugarsalt and freshly ground black pepper1 tbsp chopped fresh parsley 1 tbsp olive oil 1 red pepper, chopped 1 garlic clove, chopped 50ml/2fl oz boiling water 50ml/2fl oz white wine 2 tbsp soft brown sugar salt and freshly ground black pepper 1 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking.Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted.For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth.To serve, place the mushroom stack onto a serving plate and pour over the dressing. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. To serve, place the mushroom stack onto a serving plate and pour over the dressing. To serve, place the mushroom stack onto a serving plate and pour over the dressing. | {
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"title": "Mushroom, cheese and steak stack with red pepper dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating dash olive oil3 Portobello mushrooms, stalks removed150g/5½oz rump steak, halved lengthwayssalt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced dash olive oil 3 Portobello mushrooms, stalks removed 150g/5½oz rump steak, halved lengthways salt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced 1 tbsp olive oil1 red pepper, chopped1 garlic clove, chopped50ml/2fl oz boiling water50ml/2fl oz white wine2 tbsp soft brown sugarsalt and freshly ground black pepper1 tbsp chopped fresh parsley 1 tbsp olive oil 1 red pepper, chopped 1 garlic clove, chopped 50ml/2fl oz boiling water 50ml/2fl oz white wine 2 tbsp soft brown sugar salt and freshly ground black pepper 1 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking.Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted.For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth.To serve, place the mushroom stack onto a serving plate and pour over the dressing. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. To serve, place the mushroom stack onto a serving plate and pour over the dressing. To serve, place the mushroom stack onto a serving plate and pour over the dressing."
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} | f9caade16778b788615848e1ce5b730bf67553a794f4a9729828ccf7a1ff71a3 | Stuffed grilled flank steak with crisp shallots recipe
To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well.Once the garlic is cool, remove the soft cloves from the bulb. Preheat the grill to hot.Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket. To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well. Once the garlic is cool, remove the soft cloves from the bulb. Once the garlic is cool, remove the soft cloves from the bulb. Preheat the grill to hot. Preheat the grill to hot. Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket. | {
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"title": "Stuffed grilled flank steak with crisp shallots recipe",
"content": "To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well.Once the garlic is cool, remove the soft cloves from the bulb. Preheat the grill to hot.Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket. To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. To make the brine, bring 1 litre/1¾ pints of water to a simmer with the salt, brown sugar, red wine vinegar, black peppercorns, pink peppercorns, thyme, bay leaves and garlic. Once the sugar and salt have dissolved, remove from the heat and leave to cool. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. For the stuffed grilled flank steak, butterfly the steak by making a cut horizontally through the steak, stopping before you get all the way to the other end, then open it up like a book. Put the beef in the cooled brine and leave overnight. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Preheat the oven to 180C/160C Fan/Gas 4. Discard the papery outer layers of the whole garlic bulb, leaving the rest of the bulb intact. Trim the top of the bulb to expose the individual cloves. Place in a tray, drizzle oil over and then wrap in foil. Transfer to the hot oven and roast for about 30 minutes, or until the cloves feel soft. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well. Remove the steak from the brine, pat it dry with kitchen paper and then bash it a bit using a meat tenderiser (a rolling pin or pan will do if you don't have one). Season the inside with salt and freshly ground black pepper and oil well. Once the garlic is cool, remove the soft cloves from the bulb. Once the garlic is cool, remove the soft cloves from the bulb. Preheat the grill to hot. Preheat the grill to hot. Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Spread the garlic all over one side of the steak, add the basil leaves, chilli and pecorino, allowing a border all the way around. Fold the other side back over and bash together with the meat tenderiser. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. Oil and season the outside with salt and freshly ground black pepper. Put the steak on a tray under the hot grill and cook on both sides for around 7-8 minutes on each side. Allow to rest well before slicing. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. For the shallots, season the flour with salt and freshly ground black pepper and toss the shallots in the seasoned flour. Heat a dash of oil in a pan and fry the shallots until crisp and golden-brown. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket. To serve, dress the rocket with the lemon juice in a bowl. Season the shallots and toss them with the olive oil and lemon-dressed rocket and the pecorino. Slice the steak and serve with the shallots and rocket."
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} | 8c4876946baf9100a74357ab7d1a7b31d90a230b00034f448458bbfcb6264ecf | Fillet steak with charred cabbage and aïoli recipe
Fillet steak with charred cabbage, garlic aïoli and paprika pine nuts An average of 5.0 out of 5 stars from 2 ratings This makes a great romantic meal for two and is quick and easy to prepare. 2 fillet steaks (about 200g/7oz each)2 tbsp olive oil1 hispi cabbage, cut into quarters50g/1¾oz unsalted butterfew fresh rosemary sprigs1 large garlic clove, peeled and smashedsalt and freshly ground black pepper 2 fillet steaks (about 200g/7oz each) 2 tbsp olive oil 1 hispi cabbage, cut into quarters 50g/1¾oz unsalted butter few fresh rosemary sprigs 1 large garlic clove, peeled and smashed salt and freshly ground black pepper 2 garlic cloves, crushed1 tsp Dijon mustard1 large free-range egg, plus 1 free-range egg yolk100ml/3½fl oz olive oil100ml/3½fl oz sunflower oil1 tbsp lemon juice75g/2¾oz Greek-style yoghurt 2 garlic cloves, crushed 1 tsp Dijon mustard 1 large free-range egg, plus 1 free-range egg yolk 100ml/3½fl oz olive oil 100ml/3½fl oz sunflower oil 1 tbsp lemon juice 75g/2¾oz Greek-style yoghurt 30g/1oz unsalted butter½ tsp smoked paprika20g/¾oz pine nuts 30g/1oz unsalted butter ½ tsp smoked paprika 20g/¾oz pine nuts Method Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve. Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve. | {
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"title": "Fillet steak with charred cabbage and aïoli recipe",
"content": "Fillet steak with charred cabbage, garlic aïoli and paprika pine nuts An average of 5.0 out of 5 stars from 2 ratings This makes a great romantic meal for two and is quick and easy to prepare. 2 fillet steaks (about 200g/7oz each)2 tbsp olive oil1 hispi cabbage, cut into quarters50g/1¾oz unsalted butterfew fresh rosemary sprigs1 large garlic clove, peeled and smashedsalt and freshly ground black pepper 2 fillet steaks (about 200g/7oz each) 2 tbsp olive oil 1 hispi cabbage, cut into quarters 50g/1¾oz unsalted butter few fresh rosemary sprigs 1 large garlic clove, peeled and smashed salt and freshly ground black pepper 2 garlic cloves, crushed1 tsp Dijon mustard1 large free-range egg, plus 1 free-range egg yolk100ml/3½fl oz olive oil100ml/3½fl oz sunflower oil1 tbsp lemon juice75g/2¾oz Greek-style yoghurt 2 garlic cloves, crushed 1 tsp Dijon mustard 1 large free-range egg, plus 1 free-range egg yolk 100ml/3½fl oz olive oil 100ml/3½fl oz sunflower oil 1 tbsp lemon juice 75g/2¾oz Greek-style yoghurt 30g/1oz unsalted butter½ tsp smoked paprika20g/¾oz pine nuts 30g/1oz unsalted butter ½ tsp smoked paprika 20g/¾oz pine nuts Method Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve. Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve. To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve."
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} | 0d48e2d4c7fac15296e90a46a96a28a5eb3f41851de90d022ff6abfb10a8e501 | Slow-roast shoulder of lamb recipe
An average of 4.8 out of 5 stars from 5 ratings This is a Sunday roast classic, served with a mustardy salad for a vibrant twist on the traditional. In this recipe, you will need a heavy-duty roasting tin, approximately 35x25cm/14x10in, and a wire rack that will fit into it. 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz)50ml/2fl oz vegetable oil100g/3½oz unsalted butter2 onions, sliced1 rosemary sprig, leaves chopped roughly5 large potatoes, peeled and sliced1 litre/1¾ pints lamb stock1 garlic bulb, cut in halfsalt and freshly ground black pepper 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl oz vegetable oil 100g/3½oz unsalted butter 2 onions, sliced 1 rosemary sprig, leaves chopped roughly 5 large potatoes, peeled and sliced 1 litre/1¾ pints lamb stock 1 garlic bulb, cut in half salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated50g/1¾oz rocket2 tbsp olive oil1 tsp Dijon mustard1 tbsp white wine vinegar 2 Little Gem lettuces, leaves separated 50g/1¾oz rocket 2 tbsp olive oil 1 tsp Dijon mustard 1 tbsp white wine vinegar Method To make the lamb, preheat the oven to 125C/115C Fan/Gas ½.Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside.Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside.Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top.Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic! To make the lamb, preheat the oven to 125C/115C Fan/Gas ½. To make the lamb, preheat the oven to 125C/115C Fan/Gas ½. Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside. Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside. Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside. Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside. Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top. Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top. Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic! To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic! | {
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"title": "Slow-roast shoulder of lamb recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings This is a Sunday roast classic, served with a mustardy salad for a vibrant twist on the traditional. In this recipe, you will need a heavy-duty roasting tin, approximately 35x25cm/14x10in, and a wire rack that will fit into it. 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz)50ml/2fl oz vegetable oil100g/3½oz unsalted butter2 onions, sliced1 rosemary sprig, leaves chopped roughly5 large potatoes, peeled and sliced1 litre/1¾ pints lamb stock1 garlic bulb, cut in halfsalt and freshly ground black pepper 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl oz vegetable oil 100g/3½oz unsalted butter 2 onions, sliced 1 rosemary sprig, leaves chopped roughly 5 large potatoes, peeled and sliced 1 litre/1¾ pints lamb stock 1 garlic bulb, cut in half salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated50g/1¾oz rocket2 tbsp olive oil1 tsp Dijon mustard1 tbsp white wine vinegar 2 Little Gem lettuces, leaves separated 50g/1¾oz rocket 2 tbsp olive oil 1 tsp Dijon mustard 1 tbsp white wine vinegar Method To make the lamb, preheat the oven to 125C/115C Fan/Gas ½.Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside.Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside.Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top.Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic! To make the lamb, preheat the oven to 125C/115C Fan/Gas ½. To make the lamb, preheat the oven to 125C/115C Fan/Gas ½. Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside. Season the lamb shoulder generously with salt and pepper. Heat the oil in a heavy-based frying pan over a medium heat. Add the lamb and slowly colour, turning until it is golden brown all over. Remove from the pan and set aside. Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside. Wipe off any leftover oil with some kitchen paper and place the pan back on the heat. Add the butter. Once melted, add the onions and cook them gently for 10–15 minutes, or until golden brown. Add the rosemary, stir well to combine, then remove the pan from the heat and set aside. Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top. Lay some of the sliced potatoes on the bottom of a 35x25cm/14x10in roasting tin. Season with salt and pepper, then add a layer of the onions. Add a second layer of potatoes, then onions, then a final layer of potatoes. The height of the potato and onion stack should be about 5cm/2in. Pour the lamb stock over the potato stack and place the garlic halves on top. Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. Place a wire rack over the potato stack and put the lamb on top. Pop into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and the lamb stock has evaporated. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To make the salad, mix the lettuce and rocket in a bowl. In a separate bowl whisk the oil, mustard and vinegar. Dress the salad just before serving. To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic! To serve, shred the lamb off the bone and serve with the potato mixture and salad. Don’t forget to share out the garlic!"
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} | c5f2ffa7f2733f2e1fab8f413dd17af855bc531a53433b7b66bbb651ecf5b50c | Spiced roasted shoulder of lamb recipe
For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side. | {
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"title": "Spiced roasted shoulder of lamb recipe",
"content": "For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side."
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} | b35901b2a60a7b06f9f643af99607c65c66b95924a5a82bb035d0a3e0cd55933 | Slow braised shoulder of lamb ragù with gnocchi recipe
Preheat the oven to 180C/160C Fan/Gas 4.For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes.Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil.For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4.Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.)Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough.Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour.Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil.To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes. For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes. Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil. For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4. For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4. Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.) Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.) Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough. Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour. Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour. Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil. Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil. To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top. To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top. | {
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"title": "Slow braised shoulder of lamb ragù with gnocchi recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes.Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil.For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4.Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.)Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough.Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour.Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil.To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes. For the lamb, rub the oil into the lamb shoulder and season with salt and pepper. Place the lamb into a deep baking tray, surround it with the garlic, herbs, red wine and beef stock and roast in the oven for 30-40 minutes. Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Reduce the heat to 120C/100C Fan/Gas ½, cover the lamb with aluminium foil, and continue to cook for 4½ hours. Remove and leave to cool. Once cool enough to handle, shred the meat. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Heat a large casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Add the olive oil and then add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the shredded meat, then add the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil. Add the lamb stock and return the ragù to the boil. Season with salt and pepper. Reduce the heat and simmer for 30- 40 minutes, or until the ragù has thickened. Finish with the fresh basil. For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4. For the gnocchi, preheat the oven to 180C/160C Fan/Gas 4. Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.) Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender. (You can do this at the same time as the lamb is roasting.) Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough. Finely mash the potato or put through a potato ricer. Add the flour, Parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough. Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour. Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour. Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil. Heat a large saucepan of boiling salted water and add the gnocchi cook for 1-3 minutes or until they start floating on the top of the water and drain. Drizzle with a little olive oil. To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top. To serve, stir some of the ragù through the gnocchi. Put the gnocchi in a serving bowl with freshly grated Parmesan of top."
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} | 4d4ff20bb3622f42017d345b8b628b44189361dcdaa34e5926c5c70680e55fb8 | Indian-spiced lamb shoulder with Bombay potatoes recipe
For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion. For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside. For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside. For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside. Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp. Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp. Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer. Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion. To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion. | {
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"title": "Indian-spiced lamb shoulder with Bombay potatoes recipe",
"content": "For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion. For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside. For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside. For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside. Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside. Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp. Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp. Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer. Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs. To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion. To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion."
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} | 1dc8bdb4f7f8e18393b613ecc68832af1f783832c5b66c771b89790b2e334977 | Greek lamb with potatoes recipe
An average of 4.8 out of 5 stars from 9 ratings 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper Method Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. | {
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"title": "Greek lamb with potatoes recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper Method Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients."
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} | 13b40fe0a68f8fadc5bf811ef4d52e896ad83e552d0cf4c8312285756fcebbd0 | Pastrami lamb chops and potatoes recipe
Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes An average of 5.0 out of 5 stars from 7 ratings A sharp and flavour-packed vinaigrette cuts beautifully through the richness of lamb chops, which are served with crispy fried potatoes. 3–4 whole garlic cloves, peeled1 tsp salt25ml/1fl oz olive oil1 tsp ground fenugreek ½ tsp chilli powder1 tsp ground cumin2 tsp fresh thyme2 tsp sweet or smoked paprika1 tbsp white wine vinegar100ml/3½fl oz white wine (or cold water)1 tbsp chopped parsley 3–4 whole garlic cloves, peeled 1 tsp salt 25ml/1fl oz olive oil 1 tsp ground fenugreek ½ tsp chilli powder 1 tsp ground cumin 2 tsp fresh thyme 2 tsp sweet or smoked paprika 1 tbsp white wine vinegar 100ml/3½fl oz white wine (or cold water) 1 tbsp chopped parsley 2 tbsp oil, for frying6 lamb chops salt and freshly ground black pepper 2 tbsp oil, for frying 6 lamb chops salt and freshly ground black pepper 2 potatoes, whole or halved2 tbsp sunflower oil1 brown onion, sliced 2 tbsp chopped parsley 2 potatoes, whole or halved 2 tbsp sunflower oil 1 brown onion, sliced 2 tbsp chopped parsley Method For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. | {
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"title": "Pastrami lamb chops and potatoes recipe",
"content": "Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes An average of 5.0 out of 5 stars from 7 ratings A sharp and flavour-packed vinaigrette cuts beautifully through the richness of lamb chops, which are served with crispy fried potatoes. 3–4 whole garlic cloves, peeled1 tsp salt25ml/1fl oz olive oil1 tsp ground fenugreek ½ tsp chilli powder1 tsp ground cumin2 tsp fresh thyme2 tsp sweet or smoked paprika1 tbsp white wine vinegar100ml/3½fl oz white wine (or cold water)1 tbsp chopped parsley 3–4 whole garlic cloves, peeled 1 tsp salt 25ml/1fl oz olive oil 1 tsp ground fenugreek ½ tsp chilli powder 1 tsp ground cumin 2 tsp fresh thyme 2 tsp sweet or smoked paprika 1 tbsp white wine vinegar 100ml/3½fl oz white wine (or cold water) 1 tbsp chopped parsley 2 tbsp oil, for frying6 lamb chops salt and freshly ground black pepper 2 tbsp oil, for frying 6 lamb chops salt and freshly ground black pepper 2 potatoes, whole or halved2 tbsp sunflower oil1 brown onion, sliced 2 tbsp chopped parsley 2 potatoes, whole or halved 2 tbsp sunflower oil 1 brown onion, sliced 2 tbsp chopped parsley Method For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce."
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} | 8cd7eb8f9940cd9d2951971e5a229300bf4a611a0c638f91a8c505ef353481e7 | Lamb chops with skordalia and Greek feta dressing recipe
An average of 3.3 out of 5 stars from 3 ratings Skordalia is a creamy Greek dip made from puréed potatoes, garlic and extra virgin olive oil. Serve with grilled lamb chops and a zingy Mediterranean dressing to bring the sunshine in. 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only3 tbsp white wine vinegar 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only 3 tbsp white wine vinegar 2 tbsp olive oil6 lamb chops, trimmed rock salt and freshly ground black pepper 2 tbsp olive oil 6 lamb chops, trimmed rock salt and freshly ground black pepper 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped1 tbsp finely chopped coriander1 tbsp finely chopped parsley 1 tbsp finely chopped mint1 tsp smoked paprika 1 red chilli, finely choppeddrizzle olive oil 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped 1 tbsp finely chopped coriander 1 tbsp finely chopped parsley 1 tbsp finely chopped mint 1 tsp smoked paprika 1 red chilli, finely chopped drizzle olive oil Method Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb chops with skordalia and Greek feta dressing recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Skordalia is a creamy Greek dip made from puréed potatoes, garlic and extra virgin olive oil. Serve with grilled lamb chops and a zingy Mediterranean dressing to bring the sunshine in. 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only3 tbsp white wine vinegar 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only 3 tbsp white wine vinegar 2 tbsp olive oil6 lamb chops, trimmed rock salt and freshly ground black pepper 2 tbsp olive oil 6 lamb chops, trimmed rock salt and freshly ground black pepper 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped1 tbsp finely chopped coriander1 tbsp finely chopped parsley 1 tbsp finely chopped mint1 tsp smoked paprika 1 red chilli, finely choppeddrizzle olive oil 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped 1 tbsp finely chopped coriander 1 tbsp finely chopped parsley 1 tbsp finely chopped mint 1 tsp smoked paprika 1 red chilli, finely chopped drizzle olive oil Method Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing."
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} | ec720f080da840bb380515ef28272bb79f4054b9cb33409a1c2fe6773085de1b | Lamb kebab recipe
An average of 5.0 out of 5 stars from 6 ratings These tasty lamb kebabs are made with lamb fillet strips for an authentic Greek-style kebab. 300g/10½oz lamb fillet, sliced into 1cm/½in strips½ onion, grated3 garlic clovessalt and freshly ground black pepper1 tsp ground cumin½ tsp cayenne pepper4 tbsp olive oil4 pitta breads½ lemon, juice only4 tbsp Greek yoghurt1 tsp chopped oregano3 spring onions, sliced 300g/10½oz lamb fillet, sliced into 1cm/½in strips ½ onion, grated 3 garlic cloves salt and freshly ground black pepper 1 tsp ground cumin ½ tsp cayenne pepper 4 tbsp olive oil 4 pitta breads ½ lemon, juice only 4 tbsp Greek yoghurt 1 tsp chopped oregano 3 spring onions, sliced Method Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Toss the lamb with the onion in a mixing bowl. Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Lamb kebab recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings These tasty lamb kebabs are made with lamb fillet strips for an authentic Greek-style kebab. 300g/10½oz lamb fillet, sliced into 1cm/½in strips½ onion, grated3 garlic clovessalt and freshly ground black pepper1 tsp ground cumin½ tsp cayenne pepper4 tbsp olive oil4 pitta breads½ lemon, juice only4 tbsp Greek yoghurt1 tsp chopped oregano3 spring onions, sliced 300g/10½oz lamb fillet, sliced into 1cm/½in strips ½ onion, grated 3 garlic cloves salt and freshly ground black pepper 1 tsp ground cumin ½ tsp cayenne pepper 4 tbsp olive oil 4 pitta breads ½ lemon, juice only 4 tbsp Greek yoghurt 1 tsp chopped oregano 3 spring onions, sliced Method Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Toss the lamb with the onion in a mixing bowl. Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once."
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} | 3bd845ee85e7d2a783e757d80918f12ab6a7d0b7a38745dcaa1ba68b3280f9fd | Herbed orange couscous, seared lamb and chilli honey glaze recipe
An average of 5.0 out of 5 stars from 1 rating 200g/7oz couscous250ml/9fl oz hot chicken stock1 orange, zest and juice only1 tsp coriander seeds, crushed25g/1oz raisinsfreshly ground black pepper2 tbsp chopped fresh mint1 tbsp chopped fresh tarragon4 spring onions, sliced¼ red pepper, chopped1 lime, juice only 200g/7oz couscous 250ml/9fl oz hot chicken stock 1 orange, zest and juice only 1 tsp coriander seeds, crushed 25g/1oz raisins freshly ground black pepper 2 tbsp chopped fresh mint 1 tbsp chopped fresh tarragon 4 spring onions, sliced ¼ red pepper, chopped 1 lime, juice only 150g/5½oz lamb fillet3 tbsp olive oilsalt and freshly ground black pepper2 tbsp honey½ tsp chilli flakes1 orange, juice only1 vanilla pod, seeds only 150g/5½oz lamb fillet 3 tbsp olive oil salt and freshly ground black pepper 2 tbsp honey ½ tsp chilli flakes 1 orange, juice only 1 vanilla pod, seeds only Method Preheat the oven to 180C/350F/Gas 4.For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes.Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan.Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze.To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes. For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes. Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan. Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze. Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze. To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze. To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze. | {
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"title": "Herbed orange couscous, seared lamb and chilli honey glaze recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 200g/7oz couscous250ml/9fl oz hot chicken stock1 orange, zest and juice only1 tsp coriander seeds, crushed25g/1oz raisinsfreshly ground black pepper2 tbsp chopped fresh mint1 tbsp chopped fresh tarragon4 spring onions, sliced¼ red pepper, chopped1 lime, juice only 200g/7oz couscous 250ml/9fl oz hot chicken stock 1 orange, zest and juice only 1 tsp coriander seeds, crushed 25g/1oz raisins freshly ground black pepper 2 tbsp chopped fresh mint 1 tbsp chopped fresh tarragon 4 spring onions, sliced ¼ red pepper, chopped 1 lime, juice only 150g/5½oz lamb fillet3 tbsp olive oilsalt and freshly ground black pepper2 tbsp honey½ tsp chilli flakes1 orange, juice only1 vanilla pod, seeds only 150g/5½oz lamb fillet 3 tbsp olive oil salt and freshly ground black pepper 2 tbsp honey ½ tsp chilli flakes 1 orange, juice only 1 vanilla pod, seeds only Method Preheat the oven to 180C/350F/Gas 4.For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes.Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan.Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze.To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes. For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes. Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan. Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan. Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze. Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze. To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze. To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze."
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} | 6b97fb369ff3ab55661593cdfe8ead6e97c077abc55f5a68b40949e3611b6b34 | Medallions of lamb with creamy leeks and port sauce recipe
An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs½ tsp Dijon mustard1 tbsp chopped fresh parsley 1 tbsp olive oil 150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs ½ tsp Dijon mustard 1 tbsp chopped fresh parsley 1 tbsp olive oil½ onion, chopped½ leek, white part only, chopped1 garlic clove, chopped150ml/5fl oz double cream50g/2oz Stilton50ml/1¾fl oz white wine 1 tbsp olive oil ½ onion, chopped ½ leek, white part only, chopped 1 garlic clove, chopped 150ml/5fl oz double cream 50g/2oz Stilton 50ml/1¾fl oz white wine 150ml/5fl oz beef stock2 tbsp port50g/2oz butter 150ml/5fl oz beef stock 2 tbsp port 50g/2oz butter Method Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes.Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick.For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt.To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. | {
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"title": "Medallions of lamb with creamy leeks and port sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs½ tsp Dijon mustard1 tbsp chopped fresh parsley 1 tbsp olive oil 150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs ½ tsp Dijon mustard 1 tbsp chopped fresh parsley 1 tbsp olive oil½ onion, chopped½ leek, white part only, chopped1 garlic clove, chopped150ml/5fl oz double cream50g/2oz Stilton50ml/1¾fl oz white wine 1 tbsp olive oil ½ onion, chopped ½ leek, white part only, chopped 1 garlic clove, chopped 150ml/5fl oz double cream 50g/2oz Stilton 50ml/1¾fl oz white wine 150ml/5fl oz beef stock2 tbsp port50g/2oz butter 150ml/5fl oz beef stock 2 tbsp port 50g/2oz butter Method Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes.Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick.For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt.To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over."
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} | c2c916b4cf6733bbf22938e6d8cb76aaee7dc9da0de3f29e45c81043c73c49e2 | Holi gingerbread lamb recipe
An average of 3.5 out of 5 stars from 4 ratings Nisha's delicious sweet, spiced lamb is a flavoursome and tasty twist on a classic roast dish. It's perfect for Holi celebrations or bringing oomph to your Sunday lunch. 1 large onion, roughly chopped10cm/4in piece fresh root ginger, peeled and chopped8 garlic cloves, roughly chopped3 tbsp garam masala1 tbsp ground cinnamon450g/1lb thin gingernut biscuits2 tbsp paprika 1 tbsp salt 6 tbsp vegetable oil 2kg/4lb 8oz leg of lamb 1 large onion, roughly chopped 10cm/4in piece fresh root ginger, peeled and chopped 8 garlic cloves, roughly chopped 3 tbsp garam masala 1 tbsp ground cinnamon 450g/1lb thin gingernut biscuits 2 tbsp paprika 1 tbsp salt 6 tbsp vegetable oil 2kg/4lb 8oz leg of lamb 1kg/2lb 4oz floury potatoes, peeled and chopped to roast potato size100ml/3½fl oz olive oil2 garlic cloves, minced2 tbsp brown sugar1 tbsp salt, plus extra for boiling1 tsp turmeric1 tsp ground fenugreek 1kg/2lb 4oz floury potatoes, peeled and chopped to roast potato size 100ml/3½fl oz olive oil 2 garlic cloves, minced 2 tbsp brown sugar 1 tbsp salt, plus extra for boiling 1 tsp turmeric 1 tsp ground fenugreek 3 tbsp vegetable oil1 tsp black mustard seeds1 large dried red chilli2 garlic cloves, crushed1 sweetheart cabbage, chopped½ tsp turmeric⅛ tsp chilli powder1 tsp brown sugarpinch salt½ lemon, juice only½ tsp English mustard 3 tbsp vegetable oil 1 tsp black mustard seeds 1 large dried red chilli 2 garlic cloves, crushed 1 sweetheart cabbage, chopped ½ tsp turmeric ⅛ tsp chilli powder 1 tsp brown sugar pinch salt ½ lemon, juice only ½ tsp English mustard Method To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes.To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. Serve the lamb with the turmeric potatoes and Bengali greens. To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes. To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. Serve the lamb with the turmeric potatoes and Bengali greens. Serve the lamb with the turmeric potatoes and Bengali greens. | {
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"url": "https://www.bbc.co.uk/food/recipes/holi_gingerbread_lamb_93525",
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"title": "Holi gingerbread lamb recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings Nisha's delicious sweet, spiced lamb is a flavoursome and tasty twist on a classic roast dish. It's perfect for Holi celebrations or bringing oomph to your Sunday lunch. 1 large onion, roughly chopped10cm/4in piece fresh root ginger, peeled and chopped8 garlic cloves, roughly chopped3 tbsp garam masala1 tbsp ground cinnamon450g/1lb thin gingernut biscuits2 tbsp paprika 1 tbsp salt 6 tbsp vegetable oil 2kg/4lb 8oz leg of lamb 1 large onion, roughly chopped 10cm/4in piece fresh root ginger, peeled and chopped 8 garlic cloves, roughly chopped 3 tbsp garam masala 1 tbsp ground cinnamon 450g/1lb thin gingernut biscuits 2 tbsp paprika 1 tbsp salt 6 tbsp vegetable oil 2kg/4lb 8oz leg of lamb 1kg/2lb 4oz floury potatoes, peeled and chopped to roast potato size100ml/3½fl oz olive oil2 garlic cloves, minced2 tbsp brown sugar1 tbsp salt, plus extra for boiling1 tsp turmeric1 tsp ground fenugreek 1kg/2lb 4oz floury potatoes, peeled and chopped to roast potato size 100ml/3½fl oz olive oil 2 garlic cloves, minced 2 tbsp brown sugar 1 tbsp salt, plus extra for boiling 1 tsp turmeric 1 tsp ground fenugreek 3 tbsp vegetable oil1 tsp black mustard seeds1 large dried red chilli2 garlic cloves, crushed1 sweetheart cabbage, chopped½ tsp turmeric⅛ tsp chilli powder1 tsp brown sugarpinch salt½ lemon, juice only½ tsp English mustard 3 tbsp vegetable oil 1 tsp black mustard seeds 1 large dried red chilli 2 garlic cloves, crushed 1 sweetheart cabbage, chopped ½ tsp turmeric ⅛ tsp chilli powder 1 tsp brown sugar pinch salt ½ lemon, juice only ½ tsp English mustard Method To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes.To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. Serve the lamb with the turmeric potatoes and Bengali greens. To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes. To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes. To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through. Serve the lamb with the turmeric potatoes and Bengali greens. Serve the lamb with the turmeric potatoes and Bengali greens."
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} | d0ed81549f89f4a78f6cb9e265b6b224465a064a54abcd818655519e6383151b | Lamb shanks with dauphinoise potatoes recipe
An average of 4.0 out of 5 stars from 6 ratings Lamb shanks cooked in red wine meet their match - creamy dauphinoise potatoes. Hearty winter fare. 1 tsp olive oil2 lamb shanks1 onion, roughly chopped2 garlic cloves, roughly chopped1 stick celery, roughly chopped1 carrot, peeled and chopped½ tsp black peppercorns2 sprigs fresh thyme 2 sprigs fresh rosemary2 bay leaves300ml/10fl oz red wine1 litre/1¾ pints lamb stock30g/1oz salted butter 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 stick celery, roughly chopped 1 carrot, peeled and chopped ½ tsp black peppercorns 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 300ml/10fl oz red wine 1 litre/1¾ pints lamb stock 30g/1oz salted butter 600ml/20fl oz double cream2 sprigs fresh thyme2 garlic cloves, thinly sliced6 large potatoes (Maris Piper or similar), thinly sliced on a mandolinsalt and freshly ground black pepper 600ml/20fl oz double cream 2 sprigs fresh thyme 2 garlic cloves, thinly sliced 6 large potatoes (Maris Piper or similar), thinly sliced on a mandolin salt and freshly ground black pepper 50g/2oz unsalted butter½ hispi or savoy cabbage, shredded 50g/2oz unsalted butter ½ hispi or savoy cabbage, shredded Method Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through.When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter.Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. | {
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"title": "Lamb shanks with dauphinoise potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings Lamb shanks cooked in red wine meet their match - creamy dauphinoise potatoes. Hearty winter fare. 1 tsp olive oil2 lamb shanks1 onion, roughly chopped2 garlic cloves, roughly chopped1 stick celery, roughly chopped1 carrot, peeled and chopped½ tsp black peppercorns2 sprigs fresh thyme 2 sprigs fresh rosemary2 bay leaves300ml/10fl oz red wine1 litre/1¾ pints lamb stock30g/1oz salted butter 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 stick celery, roughly chopped 1 carrot, peeled and chopped ½ tsp black peppercorns 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 300ml/10fl oz red wine 1 litre/1¾ pints lamb stock 30g/1oz salted butter 600ml/20fl oz double cream2 sprigs fresh thyme2 garlic cloves, thinly sliced6 large potatoes (Maris Piper or similar), thinly sliced on a mandolinsalt and freshly ground black pepper 600ml/20fl oz double cream 2 sprigs fresh thyme 2 garlic cloves, thinly sliced 6 large potatoes (Maris Piper or similar), thinly sliced on a mandolin salt and freshly ground black pepper 50g/2oz unsalted butter½ hispi or savoy cabbage, shredded 50g/2oz unsalted butter ½ hispi or savoy cabbage, shredded Method Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through.When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter.Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce."
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} | 6217a8d5377dcd1a52369ad76bd44e07075bcf7895d0a430d0ce1dfe9ad706c2 | Roasted lamb shanks recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedlambshanks_4513_16x9.jpg These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb. 1 tbsp oil6 lamb shanks, trimmed1 carrot, peeled, cut in half1 onion, peeled, cut in half5 whole peppercorns2-3 garlic cloves, peeled, crushed lightlybunch fresh thymesmall bunch fresh rosemary750ml/1¼ pints red wine6-10 tbsp redcurrant jelly, to taste 1 tbsp oil 6 lamb shanks, trimmed 1 carrot, peeled, cut in half 1 onion, peeled, cut in half 5 whole peppercorns 2-3 garlic cloves, peeled, crushed lightly bunch fresh thyme small bunch fresh rosemary 750ml/1¼ pints red wine 6-10 tbsp redcurrant jelly, to taste mashed potatoboiled seasonal vegetables mashed potato boiled seasonal vegetables Method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.Add the carrot, onion, peppercorns, garlic and herbs.Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted.Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy. Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.) Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.) The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly. The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly. Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone. Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone. Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve. Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted. Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy. Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedlambshanks_4513_16x9.jpg These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb. 1 tbsp oil6 lamb shanks, trimmed1 carrot, peeled, cut in half1 onion, peeled, cut in half5 whole peppercorns2-3 garlic cloves, peeled, crushed lightlybunch fresh thymesmall bunch fresh rosemary750ml/1¼ pints red wine6-10 tbsp redcurrant jelly, to taste 1 tbsp oil 6 lamb shanks, trimmed 1 carrot, peeled, cut in half 1 onion, peeled, cut in half 5 whole peppercorns 2-3 garlic cloves, peeled, crushed lightly bunch fresh thyme small bunch fresh rosemary 750ml/1¼ pints red wine 6-10 tbsp redcurrant jelly, to taste mashed potatoboiled seasonal vegetables mashed potato boiled seasonal vegetables Method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.Add the carrot, onion, peppercorns, garlic and herbs.Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted.Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy. Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.) Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.) The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly. The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly. Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone. Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone. Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve. Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted. Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy. Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy."
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} | 86aa3bda3e78e314d2425c2fde81f1cae412ce3998ce8eeafd7375f46bbfd238 | Slow braised lamb shanks with olive oil mash recipe
Preheat the oven to 140C/280F/Gas 1.To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks.Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy.To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic.Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned.Add the red wine and bring to the boil.Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil.Simmer for 10-15 minutes until tender.Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture.Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper.To serve, remove the lamb shanks from the sauce and place onto four serving plates.Whisk the butter into the sauce and stir in the flatleaf parsley.Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary.Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish. Preheat the oven to 140C/280F/Gas 1. Preheat the oven to 140C/280F/Gas 1. To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over. Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic. Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add the red wine and bring to the boil. Add the red wine and bring to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper. Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone. Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone. For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. Simmer for 10-15 minutes until tender. Simmer for 10-15 minutes until tender. Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture. Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture. Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper. Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper. To serve, remove the lamb shanks from the sauce and place onto four serving plates. To serve, remove the lamb shanks from the sauce and place onto four serving plates. Whisk the butter into the sauce and stir in the flatleaf parsley. Whisk the butter into the sauce and stir in the flatleaf parsley. Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary. Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary. Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish. Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish. | {
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"title": "Slow braised lamb shanks with olive oil mash recipe",
"content": "Preheat the oven to 140C/280F/Gas 1.To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks.Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy.To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic.Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned.Add the red wine and bring to the boil.Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil.Simmer for 10-15 minutes until tender.Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture.Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper.To serve, remove the lamb shanks from the sauce and place onto four serving plates.Whisk the butter into the sauce and stir in the flatleaf parsley.Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary.Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish. Preheat the oven to 140C/280F/Gas 1. Preheat the oven to 140C/280F/Gas 1. To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over. Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic. Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add the red wine and bring to the boil. Add the red wine and bring to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper. Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone. Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone. For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. For the olive oil mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. Simmer for 10-15 minutes until tender. Simmer for 10-15 minutes until tender. Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture. Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture. Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper. Using a potato masher or ricer, mash well, adding the olive oil to slacken and flavour the potatoes. Season with salt and freshly ground black pepper. To serve, remove the lamb shanks from the sauce and place onto four serving plates. To serve, remove the lamb shanks from the sauce and place onto four serving plates. Whisk the butter into the sauce and stir in the flatleaf parsley. Whisk the butter into the sauce and stir in the flatleaf parsley. Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary. Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary. Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish. Spoon the sauce over the lamb shanks and serve with the olive oil mash. Drizzle over a little extra olive oil to finish."
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} | ba0bab2b9f2840962356f5992ab250da39d5422f94fd2cda984c6360ac5d441d | Poached chicken in miso recipe
Poached chicken miso with greens and vermicelli noodles An average of 5.0 out of 5 stars from 2 ratings A fresh and healthy chicken noodle recipe. With umami miso elements and crunchy seasonal greens, this makes for a great mid-week go to. 2 skinless chicken breasts (150g/5½oz each)800ml/1½ pint chicken stock (either made from a stock cube or fresh)80g/3oz white miso paste 100g/3½oz trimmed green beans 200g/7oz Tenderstem broccoli1 spring onion 6 radishes 5g mint leaves, finely chopped (about 2 tbsp)5g coriander leaves, finely chopped (about 2 tbsp) 2 skinless chicken breasts (150g/5½oz each) 800ml/1½ pint chicken stock (either made from a stock cube or fresh) 80g/3oz white miso paste 100g/3½oz trimmed green beans 200g/7oz Tenderstem broccoli 1 spring onion 6 radishes 5g mint leaves, finely chopped (about 2 tbsp) 5g coriander leaves, finely chopped (about 2 tbsp) 1 tbsp runny honey 1 tbsp dark soy sauce ½ tbsp rice wine vinegar ½ tbsp sesame oil 20g/¾oz white miso paste 3 tbsp miso chicken stock (from above) 1 tbsp runny honey 1 tbsp dark soy sauce ½ tbsp rice wine vinegar ½ tbsp sesame oil 20g/¾oz white miso paste 3 tbsp miso chicken stock (from above) 45g/1½oz wholegrain rice vermicelli noodles 30g/1oz cashew nuts 1 tsp sesame seeds pinch of chilli flakes 45g/1½oz wholegrain rice vermicelli noodles 30g/1oz cashew nuts 1 tsp sesame seeds pinch of chilli flakes Method Preheat the oven to 200C/180C Fan/Gas 6.Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes.Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the charred broccoli to the marinade and stir well to coat. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes. Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the charred broccoli to the marinade and stir well to coat. Add the charred broccoli to the marinade and stir well to coat. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Recipe tips If you prefer you can use cod fillets instead of chicken (125g/4½oz each). The stock used to poach the chicken or fish can be used to make soup! | {
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"title": "Poached chicken in miso recipe",
"content": "Poached chicken miso with greens and vermicelli noodles An average of 5.0 out of 5 stars from 2 ratings A fresh and healthy chicken noodle recipe. With umami miso elements and crunchy seasonal greens, this makes for a great mid-week go to. 2 skinless chicken breasts (150g/5½oz each)800ml/1½ pint chicken stock (either made from a stock cube or fresh)80g/3oz white miso paste 100g/3½oz trimmed green beans 200g/7oz Tenderstem broccoli1 spring onion 6 radishes 5g mint leaves, finely chopped (about 2 tbsp)5g coriander leaves, finely chopped (about 2 tbsp) 2 skinless chicken breasts (150g/5½oz each) 800ml/1½ pint chicken stock (either made from a stock cube or fresh) 80g/3oz white miso paste 100g/3½oz trimmed green beans 200g/7oz Tenderstem broccoli 1 spring onion 6 radishes 5g mint leaves, finely chopped (about 2 tbsp) 5g coriander leaves, finely chopped (about 2 tbsp) 1 tbsp runny honey 1 tbsp dark soy sauce ½ tbsp rice wine vinegar ½ tbsp sesame oil 20g/¾oz white miso paste 3 tbsp miso chicken stock (from above) 1 tbsp runny honey 1 tbsp dark soy sauce ½ tbsp rice wine vinegar ½ tbsp sesame oil 20g/¾oz white miso paste 3 tbsp miso chicken stock (from above) 45g/1½oz wholegrain rice vermicelli noodles 30g/1oz cashew nuts 1 tsp sesame seeds pinch of chilli flakes 45g/1½oz wholegrain rice vermicelli noodles 30g/1oz cashew nuts 1 tsp sesame seeds pinch of chilli flakes Method Preheat the oven to 200C/180C Fan/Gas 6.Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes.Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the charred broccoli to the marinade and stir well to coat. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes. Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop. Add the charred broccoli to the marinade and stir well to coat. Add the charred broccoli to the marinade and stir well to coat. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs. Recipe tips If you prefer you can use cod fillets instead of chicken (125g/4½oz each). The stock used to poach the chicken or fish can be used to make soup!"
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} | 5483c182dacc5d0e0e9c501c48a981c7c980dd66c09f085faa50cc155f88c006 | Slow roast belly of lamb recipe
An average of 4.0 out of 5 stars from 2 ratings Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued. about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary3 tbsp yellow mustard seeds3 tbsp fennel seeds2 tbsp garlic salt2 tbsp celery salt5 tbsp olive oil about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary 3 tbsp yellow mustard seeds 3 tbsp fennel seeds 2 tbsp garlic salt 2 tbsp celery salt 5 tbsp olive oil Method Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.Combine the chopped herbs and spices in a bowl with the oil.Rub the mixture into all the scored gaps of the meat and place in a roasting tin.Preheat a grill or griddle to high.Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.Roast for one hour 30 minutes, or until cooked through.If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Combine the chopped herbs and spices in a bowl with the oil. Combine the chopped herbs and spices in a bowl with the oil. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Preheat a grill or griddle to high. Preheat a grill or griddle to high. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Roast for one hour 30 minutes, or until cooked through. Roast for one hour 30 minutes, or until cooked through. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. | {
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"title": "Slow roast belly of lamb recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued. about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary3 tbsp yellow mustard seeds3 tbsp fennel seeds2 tbsp garlic salt2 tbsp celery salt5 tbsp olive oil about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary 3 tbsp yellow mustard seeds 3 tbsp fennel seeds 2 tbsp garlic salt 2 tbsp celery salt 5 tbsp olive oil Method Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.Combine the chopped herbs and spices in a bowl with the oil.Rub the mixture into all the scored gaps of the meat and place in a roasting tin.Preheat a grill or griddle to high.Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.Roast for one hour 30 minutes, or until cooked through.If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Combine the chopped herbs and spices in a bowl with the oil. Combine the chopped herbs and spices in a bowl with the oil. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Preheat a grill or griddle to high. Preheat a grill or griddle to high. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Roast for one hour 30 minutes, or until cooked through. Roast for one hour 30 minutes, or until cooked through. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes."
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} | b6b0ee93f33b78aecb31d01fbbfc956efd557c3e977b64bab54fbed3256a75ca | Spaghetti alla melanzane recipe
An average of 4.4 out of 5 stars from 5 ratings This simple spaghetti dish is vegan and can be thrown together in under 30 minutes. 2 tbsp olive oil, for frying2 garlic cloves, sliced2 x 400g tins plum tomatoes¼ tsp bicarbonate of sodapinch caster sugar3–4 basil leaves, plus extra to garnish3 large aubergines, peeled and sliced4 tbsp vegetable oil, for frying300g/10½oz spaghettisalt and freshly ground black pepper100g/3½oz vegan hard cheese, to serve 2 tbsp olive oil, for frying 2 garlic cloves, sliced 2 x 400g tins plum tomatoes ¼ tsp bicarbonate of soda pinch caster sugar 3–4 basil leaves, plus extra to garnish 3 large aubergines, peeled and sliced 4 tbsp vegetable oil, for frying 300g/10½oz spaghetti salt and freshly ground black pepper 100g/3½oz vegan hard cheese, to serve Method Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side.Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side. Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve. Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings This simple spaghetti dish is vegan and can be thrown together in under 30 minutes. 2 tbsp olive oil, for frying2 garlic cloves, sliced2 x 400g tins plum tomatoes¼ tsp bicarbonate of sodapinch caster sugar3–4 basil leaves, plus extra to garnish3 large aubergines, peeled and sliced4 tbsp vegetable oil, for frying300g/10½oz spaghettisalt and freshly ground black pepper100g/3½oz vegan hard cheese, to serve 2 tbsp olive oil, for frying 2 garlic cloves, sliced 2 x 400g tins plum tomatoes ¼ tsp bicarbonate of soda pinch caster sugar 3–4 basil leaves, plus extra to garnish 3 large aubergines, peeled and sliced 4 tbsp vegetable oil, for frying 300g/10½oz spaghetti salt and freshly ground black pepper 100g/3½oz vegan hard cheese, to serve Method Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side.Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side. Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side. Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve. Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve."
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} | aeb69fc4251404842cffbdf20dd206b017b8439c2d72d58b94681731ea874762 | Roast chorizo chicken recipe
An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_roast_71135_16x9.jpg Tasty chicken and chorizo roasted in the same tin, infusing great paprika and herb flavours, and saving on washing up. 500g/1lb 2oz new potatoes, such as Charlotte 1-2 tbsp rapeseed or olive oilsalt and freshly ground black pepper8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz)1 tsp smoked paprika pinch ground cinnamon (optional)handful fresh thyme sprigs or 1 tsp dried thyme 115g/4oz piece dried chorizo sausage 4 ripe tomatoes (or about 150g cherry tomatoes)2 garlic cloves handful flat leaf parsley 500g/1lb 2oz new potatoes, such as Charlotte 1-2 tbsp rapeseed or olive oil salt and freshly ground black pepper 8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz) 1 tsp smoked paprika pinch ground cinnamon (optional) handful fresh thyme sprigs or 1 tsp dried thyme 115g/4oz piece dried chorizo sausage 4 ripe tomatoes (or about 150g cherry tomatoes) 2 garlic cloves handful flat leaf parsley Method Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edgesScatter the dish with a handful roughly chopped parsley, and serve. Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges Scatter the dish with a handful roughly chopped parsley, and serve. Scatter the dish with a handful roughly chopped parsley, and serve. | {
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"title": "Roast chorizo chicken recipe",
"content": "An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_roast_71135_16x9.jpg Tasty chicken and chorizo roasted in the same tin, infusing great paprika and herb flavours, and saving on washing up. 500g/1lb 2oz new potatoes, such as Charlotte 1-2 tbsp rapeseed or olive oilsalt and freshly ground black pepper8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz)1 tsp smoked paprika pinch ground cinnamon (optional)handful fresh thyme sprigs or 1 tsp dried thyme 115g/4oz piece dried chorizo sausage 4 ripe tomatoes (or about 150g cherry tomatoes)2 garlic cloves handful flat leaf parsley 500g/1lb 2oz new potatoes, such as Charlotte 1-2 tbsp rapeseed or olive oil salt and freshly ground black pepper 8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz) 1 tsp smoked paprika pinch ground cinnamon (optional) handful fresh thyme sprigs or 1 tsp dried thyme 115g/4oz piece dried chorizo sausage 4 ripe tomatoes (or about 150g cherry tomatoes) 2 garlic cloves handful flat leaf parsley Method Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edgesScatter the dish with a handful roughly chopped parsley, and serve. Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges Scatter the dish with a handful roughly chopped parsley, and serve. Scatter the dish with a handful roughly chopped parsley, and serve."
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} | 07795840c8bf3f0dff3e1aac19ec7d9b3fc4d261af555c623e4669d4d61d8d47 | Bacon, mozzarella, and mushroom pizza recipe
An average of 5.0 out of 5 stars from 3 ratings 150g/5½oz plain flour50ml/2fl oz water2 tbsp olive oilpinch salt 150g/5½oz plain flour 50ml/2fl oz water 2 tbsp olive oil pinch salt 1 tin plum tomatoes3 tbsp olive oil1 garlic clove, finely chopped25g/1oz parsley chopped25g/1oz basil choppedsalt and freshly ground black pepper 1 tin plum tomatoes 3 tbsp olive oil 1 garlic clove, finely chopped 25g/1oz parsley chopped 25g/1oz basil chopped salt and freshly ground black pepper 50g/1¾oz crispy fried bacon lardons50g/1¾oz smoked mozzarella ripped50g/1¾oz marinated mushrooms 50g/1¾oz crispy fried bacon lardons 50g/1¾oz smoked mozzarella ripped 50g/1¾oz marinated mushrooms Method Preheat the oven to 200C/400F/Gas 6.To make the base, in a large bowl mix the flour, water, oil and salt to form a dough.Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round.Heat a small frying pan and cook for two minutes on each side.To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper.Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper.Bake in the oven for five minutes until the cheese has melted. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Heat a small frying pan and cook for two minutes on each side. Heat a small frying pan and cook for two minutes on each side. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Bake in the oven for five minutes until the cheese has melted. Bake in the oven for five minutes until the cheese has melted. | {
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"url": "https://www.bbc.co.uk/food/recipes/baconmozzarellaandmu_80090",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bacon, mozzarella, and mushroom pizza recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 150g/5½oz plain flour50ml/2fl oz water2 tbsp olive oilpinch salt 150g/5½oz plain flour 50ml/2fl oz water 2 tbsp olive oil pinch salt 1 tin plum tomatoes3 tbsp olive oil1 garlic clove, finely chopped25g/1oz parsley chopped25g/1oz basil choppedsalt and freshly ground black pepper 1 tin plum tomatoes 3 tbsp olive oil 1 garlic clove, finely chopped 25g/1oz parsley chopped 25g/1oz basil chopped salt and freshly ground black pepper 50g/1¾oz crispy fried bacon lardons50g/1¾oz smoked mozzarella ripped50g/1¾oz marinated mushrooms 50g/1¾oz crispy fried bacon lardons 50g/1¾oz smoked mozzarella ripped 50g/1¾oz marinated mushrooms Method Preheat the oven to 200C/400F/Gas 6.To make the base, in a large bowl mix the flour, water, oil and salt to form a dough.Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round.Heat a small frying pan and cook for two minutes on each side.To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper.Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper.Bake in the oven for five minutes until the cheese has melted. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Heat a small frying pan and cook for two minutes on each side. Heat a small frying pan and cook for two minutes on each side. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Bake in the oven for five minutes until the cheese has melted. Bake in the oven for five minutes until the cheese has melted."
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} | ffe8da55a9096baa63921dd7f9fbc8b9d3f310f39b36f29767e7a8a4dd0de587 | Chilli recipe
An average of 5.0 out of 5 stars from 9 ratings 2 tbsp olive oil1kg/2lb 2oz beef mince2 onions, finely diced2 cloves garlic, finely diced1 stick celery, finely diced2 chillies, finely diced1 bay leaf1 tbsp ground cumin1 tbsp ground coriander1 tbsp dried oregano1 tbsp paprika2 tsp cayenne1 tsp ground cinnamon1 tsp ground black pepper1 tbsp tomato purée400g/14oz tinned tomatoes250ml/9fl oz beef stock25g/1oz dark chocolate, finely chopped400g/14oz tinned red kidney beans, rinsed and drainedsmall bunch coriander leaves, roughly chopped 2 tbsp olive oil 1kg/2lb 2oz beef mince 2 onions, finely diced 2 cloves garlic, finely diced 1 stick celery, finely diced 2 chillies, finely diced 1 bay leaf 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp dried oregano 1 tbsp paprika 2 tsp cayenne 1 tsp ground cinnamon 1 tsp ground black pepper 1 tbsp tomato purée 400g/14oz tinned tomatoes 250ml/9fl oz beef stock 25g/1oz dark chocolate, finely chopped 400g/14oz tinned red kidney beans, rinsed and drained small bunch coriander leaves, roughly chopped basmati rice basmati rice Method Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.Add all the spices and fry for one minute.Return the beef to the pan and stir to combine.Add the tomato purée, tinned tomatoes and stock and bring to the boil.Reduce the heat and simmer for 1-1½ hours until very tender.Add the chocolate and kidney beans and simmer for a further five minutes until hot through.Check the seasoning before adding the coriander leaves and serving. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add all the spices and fry for one minute. Add all the spices and fry for one minute. Return the beef to the pan and stir to combine. Return the beef to the pan and stir to combine. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for 1-1½ hours until very tender. Reduce the heat and simmer for 1-1½ hours until very tender. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Check the seasoning before adding the coriander leaves and serving. Check the seasoning before adding the coriander leaves and serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/chilli_78774",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings 2 tbsp olive oil1kg/2lb 2oz beef mince2 onions, finely diced2 cloves garlic, finely diced1 stick celery, finely diced2 chillies, finely diced1 bay leaf1 tbsp ground cumin1 tbsp ground coriander1 tbsp dried oregano1 tbsp paprika2 tsp cayenne1 tsp ground cinnamon1 tsp ground black pepper1 tbsp tomato purée400g/14oz tinned tomatoes250ml/9fl oz beef stock25g/1oz dark chocolate, finely chopped400g/14oz tinned red kidney beans, rinsed and drainedsmall bunch coriander leaves, roughly chopped 2 tbsp olive oil 1kg/2lb 2oz beef mince 2 onions, finely diced 2 cloves garlic, finely diced 1 stick celery, finely diced 2 chillies, finely diced 1 bay leaf 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp dried oregano 1 tbsp paprika 2 tsp cayenne 1 tsp ground cinnamon 1 tsp ground black pepper 1 tbsp tomato purée 400g/14oz tinned tomatoes 250ml/9fl oz beef stock 25g/1oz dark chocolate, finely chopped 400g/14oz tinned red kidney beans, rinsed and drained small bunch coriander leaves, roughly chopped basmati rice basmati rice Method Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.Add all the spices and fry for one minute.Return the beef to the pan and stir to combine.Add the tomato purée, tinned tomatoes and stock and bring to the boil.Reduce the heat and simmer for 1-1½ hours until very tender.Add the chocolate and kidney beans and simmer for a further five minutes until hot through.Check the seasoning before adding the coriander leaves and serving. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add all the spices and fry for one minute. Add all the spices and fry for one minute. Return the beef to the pan and stir to combine. Return the beef to the pan and stir to combine. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for 1-1½ hours until very tender. Reduce the heat and simmer for 1-1½ hours until very tender. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Check the seasoning before adding the coriander leaves and serving. Check the seasoning before adding the coriander leaves and serving."
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} | 946345da5404f8852281edece898238f50a7a68db72d0dd13889e64c7e8dd936 | Oven-dried tomatoes recipe
An average of 5.0 out of 5 stars from 1 rating 18 ripe plum tomatoessea salt 6 cloves garlic, crushed with a little salt8 tbsp chopped oreganofreshly ground black pepperextra virgin olive oil 18 ripe plum tomatoes sea salt 6 cloves garlic, crushed with a little salt 8 tbsp chopped oregano freshly ground black pepper extra virgin olive oil Method Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ovendriedtomatoes_72380",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Oven-dried tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 18 ripe plum tomatoessea salt 6 cloves garlic, crushed with a little salt8 tbsp chopped oreganofreshly ground black pepperextra virgin olive oil 18 ripe plum tomatoes sea salt 6 cloves garlic, crushed with a little salt 8 tbsp chopped oregano freshly ground black pepper extra virgin olive oil Method Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes."
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} | f76511be6e0136df2c8b33c2b64df8c76efb98a02bc39df805224e582645a4ab | Sea bass with slow cooked fennel and tomatoes recipe
An average of 5.0 out of 5 stars from 6 ratings Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass. A tasty combination of classic Mediterranean ingredients. 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oilsalt and freshly ground black pepper 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, tough outside leaves removed175ml/6fl oz extra virgin olive oil400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled150ml/5fl oz boiling water120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves24 black olives, stoned and halved2 tbsp balsamic vinegar12 basil leaves 4 fennel bulbs, tough outside leaves removed 175ml/6fl oz extra virgin olive oil 400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled 150ml/5fl oz boiling water 120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves 24 black olives, stoned and halved 2 tbsp balsamic vinegar 12 basil leaves Method Preheat the oven to 170C/325F/Gas 3.Slash the skin of the sea bass fillets and place in the fridge.Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Slash the skin of the sea bass fillets and place in the fridge. Slash the skin of the sea bass fillets and place in the fridge. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. | {
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"url": "https://www.bbc.co.uk/food/recipes/seabasswithslowcooke_7478",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Sea bass with slow cooked fennel and tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass. A tasty combination of classic Mediterranean ingredients. 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oilsalt and freshly ground black pepper 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, tough outside leaves removed175ml/6fl oz extra virgin olive oil400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled150ml/5fl oz boiling water120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves24 black olives, stoned and halved2 tbsp balsamic vinegar12 basil leaves 4 fennel bulbs, tough outside leaves removed 175ml/6fl oz extra virgin olive oil 400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled 150ml/5fl oz boiling water 120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves 24 black olives, stoned and halved 2 tbsp balsamic vinegar 12 basil leaves Method Preheat the oven to 170C/325F/Gas 3.Slash the skin of the sea bass fillets and place in the fridge.Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Slash the skin of the sea bass fillets and place in the fridge. Slash the skin of the sea bass fillets and place in the fridge. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass."
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} | 3575f172b063be30cdd5e4fc7b9736d43efb006766e8169c4b7569a75e4f718a | Linguine with chilli crab recipe
An average of 5.0 out of 5 stars from 3 ratings 225g/8oz dried linguine15ml-1 tbsp chilli oil2 cloves garlic, chopped1 large red chilli, finely chopped2 tbsp flat leaf parsley, chopped170g/6oz tin white crab meatjuice of 1 lemon30-45ml/2-3 tbsp olive oil 225g/8oz dried linguine 15ml-1 tbsp chilli oil 2 cloves garlic, chopped 1 large red chilli, finely chopped 2 tbsp flat leaf parsley, chopped 170g/6oz tin white crab meat juice of 1 lemon 30-45ml/2-3 tbsp olive oil Method Place the linguine into a pan of boiling, salted water.Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes.Stir in the lemon juice and olive oil.Drain the pasta and stir through the chilli crab sauce. Serve immediately. Place the linguine into a pan of boiling, salted water. Place the linguine into a pan of boiling, salted water. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Stir in the lemon juice and olive oil. Stir in the lemon juice and olive oil. Drain the pasta and stir through the chilli crab sauce. Serve immediately. Drain the pasta and stir through the chilli crab sauce. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/linguinewithchillicr_7294",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Linguine with chilli crab recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 225g/8oz dried linguine15ml-1 tbsp chilli oil2 cloves garlic, chopped1 large red chilli, finely chopped2 tbsp flat leaf parsley, chopped170g/6oz tin white crab meatjuice of 1 lemon30-45ml/2-3 tbsp olive oil 225g/8oz dried linguine 15ml-1 tbsp chilli oil 2 cloves garlic, chopped 1 large red chilli, finely chopped 2 tbsp flat leaf parsley, chopped 170g/6oz tin white crab meat juice of 1 lemon 30-45ml/2-3 tbsp olive oil Method Place the linguine into a pan of boiling, salted water.Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes.Stir in the lemon juice and olive oil.Drain the pasta and stir through the chilli crab sauce. Serve immediately. Place the linguine into a pan of boiling, salted water. Place the linguine into a pan of boiling, salted water. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Stir in the lemon juice and olive oil. Stir in the lemon juice and olive oil. Drain the pasta and stir through the chilli crab sauce. Serve immediately. Drain the pasta and stir through the chilli crab sauce. Serve immediately."
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} | 5a5f595473adc297687ecc8279d0ad17b9db53148e4f036c4cb438c8530ba33e | Thai peanut, vegetable and coconut noodles recipe
An average of 4.0 out of 5 stars from 2 ratings 1 x 400g/14oz tin coconut milk1 tbsp sunflower or peanut oil2 tbsp ready-made red curry paste3 tbsp crunchy peanut butter300ml/10½fl oz vegetable stock3 tbsp fish sauce, plus more to taste1 tbsp brown sugar250g/8¾oz medium rice noodles150g/5¼oz baby sweetcorn, cut into slices at an angle150g/5¼oz broccoli, cut into small florets150g/5¼oz mangetout, cut in half at an angle50g/1¾oz spring onions, sliced at an angle100g/3½oz toasted unsalted peanuts, roughly chopped2 tbsp torn basil or roughly chopped coriandersalt and freshly ground black pepper 1 x 400g/14oz tin coconut milk 1 tbsp sunflower or peanut oil 2 tbsp ready-made red curry paste 3 tbsp crunchy peanut butter 300ml/10½fl oz vegetable stock 3 tbsp fish sauce, plus more to taste 1 tbsp brown sugar 250g/8¾oz medium rice noodles 150g/5¼oz baby sweetcorn, cut into slices at an angle 150g/5¼oz broccoli, cut into small florets 150g/5¼oz mangetout, cut in half at an angle 50g/1¾oz spring onions, sliced at an angle 100g/3½oz toasted unsalted peanuts, roughly chopped 2 tbsp torn basil or roughly chopped coriander salt and freshly ground black pepper Method If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside.Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Stir this over a medium heat until the coconut milk starts to separate and thicken.Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil.Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain.Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender.Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Finally, add the drained noodles and stir to combine. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway. If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside. If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside. Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Stir this over a medium heat until the coconut milk starts to separate and thicken. Stir this over a medium heat until the coconut milk starts to separate and thicken. Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Finally, add the drained noodles and stir to combine. Finally, add the drained noodles and stir to combine. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway. | {
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"url": "https://www.bbc.co.uk/food/recipes/thaipeanutvegetablea_85256",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai peanut, vegetable and coconut noodles recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings 1 x 400g/14oz tin coconut milk1 tbsp sunflower or peanut oil2 tbsp ready-made red curry paste3 tbsp crunchy peanut butter300ml/10½fl oz vegetable stock3 tbsp fish sauce, plus more to taste1 tbsp brown sugar250g/8¾oz medium rice noodles150g/5¼oz baby sweetcorn, cut into slices at an angle150g/5¼oz broccoli, cut into small florets150g/5¼oz mangetout, cut in half at an angle50g/1¾oz spring onions, sliced at an angle100g/3½oz toasted unsalted peanuts, roughly chopped2 tbsp torn basil or roughly chopped coriandersalt and freshly ground black pepper 1 x 400g/14oz tin coconut milk 1 tbsp sunflower or peanut oil 2 tbsp ready-made red curry paste 3 tbsp crunchy peanut butter 300ml/10½fl oz vegetable stock 3 tbsp fish sauce, plus more to taste 1 tbsp brown sugar 250g/8¾oz medium rice noodles 150g/5¼oz baby sweetcorn, cut into slices at an angle 150g/5¼oz broccoli, cut into small florets 150g/5¼oz mangetout, cut in half at an angle 50g/1¾oz spring onions, sliced at an angle 100g/3½oz toasted unsalted peanuts, roughly chopped 2 tbsp torn basil or roughly chopped coriander salt and freshly ground black pepper Method If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside.Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Stir this over a medium heat until the coconut milk starts to separate and thicken.Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil.Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain.Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender.Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Finally, add the drained noodles and stir to combine. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway. If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside. If the coconut milk has divided into two parts (watery and thick), separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside. Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Heat a wok or a large wide pan over a medium heat until hot, add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts, add all the coconut milk at this stage). Stir this over a medium heat until the coconut milk starts to separate and thicken. Stir this over a medium heat until the coconut milk starts to separate and thicken. Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper, and add more fish sauce if you want it to be a bit more salty. Finally, add the drained noodles and stir to combine. Finally, add the drained noodles and stir to combine. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway. Place in a large warm serving bowl, or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway."
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} | 50cf2ddbf8689c343628f01b32ba9c91de39585ff0c93932c7d102301920756f | Coconut and green chilli prawns recipe
An average of 3.5 out of 5 stars from 2 ratings 400ml/14fl oz can coconut milk5-10 hot green chillies, sliced thickly1 tsp ground turmeric2 tbsp coriander leaves, finely chopped1 tsp freshly ground black pepper3 tbsp ground coriander1½ tsp ground cumin4 tbsp vegetable oil2 onions, finely sliced2 garlic cloves, cut into fine slivers1cm/½in ginger root, cut into small matchsticks1 lime, juice only1 tsp salt120ml/4fl oz water900g/2lb raw peeled king prawnsThai jasmine rice, cooked, to serve 400ml/14fl oz can coconut milk 5-10 hot green chillies, sliced thickly 1 tsp ground turmeric 2 tbsp coriander leaves, finely chopped 1 tsp freshly ground black pepper 3 tbsp ground coriander 1½ tsp ground cumin 4 tbsp vegetable oil 2 onions, finely sliced 2 garlic cloves, cut into fine slivers 1cm/½in ginger root, cut into small matchsticks 1 lime, juice only 1 tsp salt 120ml/4fl oz water 900g/2lb raw peeled king prawns Thai jasmine rice, cooked, to serve Method Open the coconut can without shaking it. Remove the cream at the top and set to one side.Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl.Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth.Add this mixture to the bowl of thinned coconut milk and stir.Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water.Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer.Cook until the prawns turn pink.Serve immediately with rice. Open the coconut can without shaking it. Open the coconut can without shaking it. Remove the cream at the top and set to one side. Remove the cream at the top and set to one side. Now add enough water to the can to fill it to the top again. Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl. Swill to combine and pour into a bowl. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Add this mixture to the bowl of thinned coconut milk and stir. Add this mixture to the bowl of thinned coconut milk and stir. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water. Pour in the seasoned thinned coconut milk, salt and water. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Add the prawns and reserved thick coconut cream. Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer. Stir to combine and return to a simmer. Cook until the prawns turn pink. Cook until the prawns turn pink. Serve immediately with rice. Serve immediately with rice. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconutandgreenchill_74808",
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"title": "Coconut and green chilli prawns recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings 400ml/14fl oz can coconut milk5-10 hot green chillies, sliced thickly1 tsp ground turmeric2 tbsp coriander leaves, finely chopped1 tsp freshly ground black pepper3 tbsp ground coriander1½ tsp ground cumin4 tbsp vegetable oil2 onions, finely sliced2 garlic cloves, cut into fine slivers1cm/½in ginger root, cut into small matchsticks1 lime, juice only1 tsp salt120ml/4fl oz water900g/2lb raw peeled king prawnsThai jasmine rice, cooked, to serve 400ml/14fl oz can coconut milk 5-10 hot green chillies, sliced thickly 1 tsp ground turmeric 2 tbsp coriander leaves, finely chopped 1 tsp freshly ground black pepper 3 tbsp ground coriander 1½ tsp ground cumin 4 tbsp vegetable oil 2 onions, finely sliced 2 garlic cloves, cut into fine slivers 1cm/½in ginger root, cut into small matchsticks 1 lime, juice only 1 tsp salt 120ml/4fl oz water 900g/2lb raw peeled king prawns Thai jasmine rice, cooked, to serve Method Open the coconut can without shaking it. Remove the cream at the top and set to one side.Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl.Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth.Add this mixture to the bowl of thinned coconut milk and stir.Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water.Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer.Cook until the prawns turn pink.Serve immediately with rice. Open the coconut can without shaking it. Open the coconut can without shaking it. Remove the cream at the top and set to one side. Remove the cream at the top and set to one side. Now add enough water to the can to fill it to the top again. Now add enough water to the can to fill it to the top again. Swill to combine and pour into a bowl. Swill to combine and pour into a bowl. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. Add this mixture to the bowl of thinned coconut milk and stir. Add this mixture to the bowl of thinned coconut milk and stir. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger. Stir fry for 6-7 minutes until brown at the edges. Stir fry for 6-7 minutes until brown at the edges. Pour in the seasoned thinned coconut milk, salt and water. Pour in the seasoned thinned coconut milk, salt and water. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes. Add the prawns and reserved thick coconut cream. Add the prawns and reserved thick coconut cream. Stir to combine and return to a simmer. Stir to combine and return to a simmer. Cook until the prawns turn pink. Cook until the prawns turn pink. Serve immediately with rice. Serve immediately with rice."
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} | e0922afe3d3c57a67d780e6166e985770cead7060e745186b0cf7c6c179493dd | Spiced cauliflower with toasted coconut recipe
For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside.For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock.For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined.Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm.For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt.For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Strain the coriander oil through a fine-mesh sieve before serving.To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil. For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside. For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock. For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined. For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined. Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm. Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm. For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt. For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Strain the coriander oil through a fine-mesh sieve before serving. Strain the coriander oil through a fine-mesh sieve before serving. To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil. To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil. | {
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"title": "Spiced cauliflower with toasted coconut recipe",
"content": "For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside.For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock.For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined.Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm.For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt.For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Strain the coriander oil through a fine-mesh sieve before serving.To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil. For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside. For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. For the spiced cauliflower, melt the butter in a saucepan over a medium heat. When the butter is foaming, add the curry powder, all the spices and the dried chilli flakes. Stir well and fry for 1-2 minutes, or until fragrant. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock. Add the cauliflower florets and enough vegetable stock to cover them. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Remove the pan from the heat and set aside so that the cauliflower pieces cool in the stock. For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined. For the red lentils, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Stir in the curry powder until well combined. Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm. Add the lentils and cover with the hot stock, then bring the mixture to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, or until the lentils are tender. Drain well, then stir through the red chilli, coriander and lime juice. Keep warm. For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. For the coconut sauce, bring the coconut milk and lime leaf to the boil in a small saucepan. Continue to boil until the volume of liquid has reduced by half. Remove any scum that floats to the surface during cooking. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt. Remove the lime leaf from the pan, then stir in the sliced mint and a pinch of salt. For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. For the toasted coconut, preheat the oven to 170C/340F/Gas 3½. Line a baking tray with baking parchment. Arrange the coconut slices onto the baking tray and bake in the oven until pale golden-brown. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Just before serving, drain the cooled cauliflower florets. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the cauliflower and fry until golden-brown. Squeeze over a little lime juice. Strain the coriander oil through a fine-mesh sieve before serving. Strain the coriander oil through a fine-mesh sieve before serving. To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil. To serve, spoon a portion of lentils into the centre of each serving plate. Arrange a few roasted cauliflower florets on top. Garnish with the pickled carrots, toasted coconut and a sprig of coriander, then drizzle over a little of the coconut sauce and coriander oil."
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} | 2bdf01b3aac3f50f2a1067698fe45bf788602362681242ee22678b03ce7107df | Sweet potato brownies recipe
To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool.To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best). To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool. To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best). Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best). | {
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"title": "Sweet potato brownies recipe",
"content": "To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool.To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best). To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. To make the brownies, preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes with a sharp knife and roast for 40–45 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g/5½oz of the mash, mix it with the vanilla and set aside in a large mixing bowl. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool. Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool. To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. To make the brownies, line a 23cm/9in square tin with baking paper and preheat the oven again to 200C/180C Fan/Gas 6. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently. Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best). Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best)."
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} | 2ab2ec8610226d11171e154fbe7a5120c554d4657f433f79d6b9bb29d3a6b8fa | Baked courgette with parmesan recipe
An average of 3.8 out of 5 stars from 5 ratings This super-simple supper is a delicious take on soufflé. It can be made without the bacon for a tasty vegetarian tea. dash vegetable oil, for greasing1 medium courgette, trimmed, grated1 rasher cooked bacon, chopped1 heaped tbsp plain yoghurt25g/1oz feta1 heaped tbsp grated parmesanpinch ground black pepper1 free-range egg, beaten2 tomatoes, sliced, to serve (optional) dash vegetable oil, for greasing 1 medium courgette, trimmed, grated 1 rasher cooked bacon, chopped 1 heaped tbsp plain yoghurt 25g/1oz feta 1 heaped tbsp grated parmesan pinch ground black pepper 1 free-range egg, beaten 2 tomatoes, sliced, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon.In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. | {
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"title": "Baked courgette with parmesan recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings This super-simple supper is a delicious take on soufflé. It can be made without the bacon for a tasty vegetarian tea. dash vegetable oil, for greasing1 medium courgette, trimmed, grated1 rasher cooked bacon, chopped1 heaped tbsp plain yoghurt25g/1oz feta1 heaped tbsp grated parmesanpinch ground black pepper1 free-range egg, beaten2 tomatoes, sliced, to serve (optional) dash vegetable oil, for greasing 1 medium courgette, trimmed, grated 1 rasher cooked bacon, chopped 1 heaped tbsp plain yoghurt 25g/1oz feta 1 heaped tbsp grated parmesan pinch ground black pepper 1 free-range egg, beaten 2 tomatoes, sliced, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon.In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired."
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} | 8860b786343a039e63e78390ebc6bcc224cb10d1a94cde7fa3bbbca414932e72 | Pork cheeks with orecchiette recipe
Pork cheeks with orecchiette, broad beans, peas and mint An average of 5.0 out of 5 stars from 1 rating This is a slow-cooked supper that is perfect for spring with the addition of broad beans, peas and mint at the end. Use dried orecchiette, if you prefer. 2 tbsp olive oil4 pork cheeks, trimmed1 large onion, finely chopped1 large carrot, peeled and finely chopped5 cloves1 star anise1 white peppercorn50ml/2fl oz sherry vinegar2 tbsp tomato purée100ml/3½fl oz honey1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 5 cloves 1 star anise 1 white peppercorn 50ml/2fl oz sherry vinegar 2 tbsp tomato purée 100ml/3½fl oz honey 1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 350g/12oz semolina flour3g salt 350g/12oz semolina flour 3g salt 25g/1oz cooked broad beans25g/1oz cooked peas50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes2 tbsp chopped fresh mint 25g/1oz cooked broad beans 25g/1oz cooked peas 50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes 2 tbsp chopped fresh mint Method Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes.Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. | {
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"title": "Pork cheeks with orecchiette recipe",
"content": "Pork cheeks with orecchiette, broad beans, peas and mint An average of 5.0 out of 5 stars from 1 rating This is a slow-cooked supper that is perfect for spring with the addition of broad beans, peas and mint at the end. Use dried orecchiette, if you prefer. 2 tbsp olive oil4 pork cheeks, trimmed1 large onion, finely chopped1 large carrot, peeled and finely chopped5 cloves1 star anise1 white peppercorn50ml/2fl oz sherry vinegar2 tbsp tomato purée100ml/3½fl oz honey1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 5 cloves 1 star anise 1 white peppercorn 50ml/2fl oz sherry vinegar 2 tbsp tomato purée 100ml/3½fl oz honey 1 litre/1¾ pints veal or beef stock 1 litre/1¾ pints chicken stock 350g/12oz semolina flour3g salt 350g/12oz semolina flour 3g salt 25g/1oz cooked broad beans25g/1oz cooked peas50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes2 tbsp chopped fresh mint 25g/1oz cooked broad beans 25g/1oz cooked peas 50g/1¾oz asparagus, roughly chopped and blanched for 2 minutes 2 tbsp chopped fresh mint Method Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes.Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Heat the oil in a large casserole and add the cheeks. Cook over a high heat until the cheeks are browned. Set the cheeks aside. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Add the onion, carrot, cloves, star anise, peppercorn and sherry vinegar to the pan to deglaze. Cook until the vinegar is reduced to a glaze. Add the tomato purée, cook for a few minutes and then add the honey. Stir and cook for a further minute. Add the cheeks back to the casserole and cover with the stock. Simmer for 2 hours, or until the cheeks are just tender. Simmer for 2 hours, or until the cheeks are just tender. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Meanwhile, put the flour and salt into a stand mixer with the paddle attachment. Gradually add 175ml/6fl oz water, while mixing on a medium speed, until a soft dough forms. Add a little more water, if neccessary. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels silky and smooth. Adding a little more flour if the dough is too sticky. Cover the dough and leave to rest for 30 minutes. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Roll out the dough and and form into orecchiette. Cook in salted water until al dente. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Remove the cheeks from the casserole and set aside. Strain the liquor and return this liquid to the casserole. Simmer and reduce the liquor down until it is a thick consistency. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving. Add the cheeks back to the casserole and add in the orecchiette, broad beans, peas, asparagus and mint just before serving."
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} | 05cd61464b537440d692c74a6dd2ecfbe9112872f04735aff21cc24e61c74197 | Citrus and coriander cured salmon recipe
Citrus and coriander cured salmon with a chilli-lime salad An average of 2.7 out of 5 stars from 3 ratings This makes an amazing lunch for friends or family when you want to impress with something special. 2 limes, zest and juice1 lemon, zest and juice1 orange, zest and juice80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 limes, zest and juice 1 lemon, zest and juice 1 orange, zest and juice 80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 Little Gem lettuces, leaves separated2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 2 Little Gem lettuces, leaves separated 2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 1 garlic clove, minced1 tsp minced fresh root ginger1 red chilli, seeds removed and finely diced3 tbsp Thai fish sauce 2 limes, juice only2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper 1 garlic clove, minced 1 tsp minced fresh root ginger 1 red chilli, seeds removed and finely diced 3 tbsp Thai fish sauce 2 limes, juice only 2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper Method To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. | {
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"title": "Citrus and coriander cured salmon recipe",
"content": "Citrus and coriander cured salmon with a chilli-lime salad An average of 2.7 out of 5 stars from 3 ratings This makes an amazing lunch for friends or family when you want to impress with something special. 2 limes, zest and juice1 lemon, zest and juice1 orange, zest and juice80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 limes, zest and juice 1 lemon, zest and juice 1 orange, zest and juice 80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 Little Gem lettuces, leaves separated2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 2 Little Gem lettuces, leaves separated 2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 1 garlic clove, minced1 tsp minced fresh root ginger1 red chilli, seeds removed and finely diced3 tbsp Thai fish sauce 2 limes, juice only2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper 1 garlic clove, minced 1 tsp minced fresh root ginger 1 red chilli, seeds removed and finely diced 3 tbsp Thai fish sauce 2 limes, juice only 2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper Method To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs."
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} | 5abf4a572d53300eae875cf490dd613eda9fd21eb7d2f70110ae18026eb7dea8 | Lemon and coriander roast potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings Crispy, golden and fluffy inside – these lemon and coriander roasties are a wonderful twist on the traditional. 6 Cyprus potatoes, peeled and cut into large chunks2 tsp coriander seeds100ml/3½fl oz olive oil2 lemons, juice only6 garlic clovessea salt and freshly ground black pepper 6 Cyprus potatoes, peeled and cut into large chunks 2 tsp coriander seeds 100ml/3½fl oz olive oil 2 lemons, juice only 6 garlic cloves sea salt and freshly ground black pepper Method Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6.Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer.Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. | {
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"title": "Lemon and coriander roast potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Crispy, golden and fluffy inside – these lemon and coriander roasties are a wonderful twist on the traditional. 6 Cyprus potatoes, peeled and cut into large chunks2 tsp coriander seeds100ml/3½fl oz olive oil2 lemons, juice only6 garlic clovessea salt and freshly ground black pepper 6 Cyprus potatoes, peeled and cut into large chunks 2 tsp coriander seeds 100ml/3½fl oz olive oil 2 lemons, juice only 6 garlic cloves sea salt and freshly ground black pepper Method Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6.Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer.Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over."
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} | e0c4cff6d92e764ec6ff0f96ab8f0f3231fd4cb051fdc5d6ca72356cc43b4a5d | Duck and lemongrass kebabs recipe
An average of 5.0 out of 5 stars from 1 rating The lemongrass acts as the skewer to infuse Asian flavours into the vegetables and duck. Perfect for a Friday night treat. 2 duck breasts, skin on75ml/2½fl oz vegetable oil75ml/2½fl oz dark soy sauce2 tbsp clear honey2 limes, juice only3 garlic cloves, grated1 red chilli, finely chopped3cm/1in fresh ginger, grated2 large field mushrooms, each cut into 6 pieces1 large head of broccoli, broken into large florets1 green pepper, deseeded and cut into squares2 red onions, each cut into 8 chunks8 lemongrass stalks 2 duck breasts, skin on 75ml/2½fl oz vegetable oil 75ml/2½fl oz dark soy sauce 2 tbsp clear honey 2 limes, juice only 3 garlic cloves, grated 1 red chilli, finely chopped 3cm/1in fresh ginger, grated 2 large field mushrooms, each cut into 6 pieces 1 large head of broccoli, broken into large florets 1 green pepper, deseeded and cut into squares 2 red onions, each cut into 8 chunks 8 lemongrass stalks Method Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine.Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine. Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving. | {
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"title": "Duck and lemongrass kebabs recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The lemongrass acts as the skewer to infuse Asian flavours into the vegetables and duck. Perfect for a Friday night treat. 2 duck breasts, skin on75ml/2½fl oz vegetable oil75ml/2½fl oz dark soy sauce2 tbsp clear honey2 limes, juice only3 garlic cloves, grated1 red chilli, finely chopped3cm/1in fresh ginger, grated2 large field mushrooms, each cut into 6 pieces1 large head of broccoli, broken into large florets1 green pepper, deseeded and cut into squares2 red onions, each cut into 8 chunks8 lemongrass stalks 2 duck breasts, skin on 75ml/2½fl oz vegetable oil 75ml/2½fl oz dark soy sauce 2 tbsp clear honey 2 limes, juice only 3 garlic cloves, grated 1 red chilli, finely chopped 3cm/1in fresh ginger, grated 2 large field mushrooms, each cut into 6 pieces 1 large head of broccoli, broken into large florets 1 green pepper, deseeded and cut into squares 2 red onions, each cut into 8 chunks 8 lemongrass stalks Method Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine.Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine. Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine. Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving. Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving."
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} | efa630a553361fa1aa2806ad7947c1a8f08ac0a74c6bb821a620c54a3244acbf | Beef Madras recipe
An average of 3.7 out of 5 stars from 7 ratings 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them)5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped2 garlic cloves, peeled and sliced¼ tsp turmeric¼ tsp salt½ tsp ground cumin½ tsp ground coriander2 tsp tomato purée½ tsp peeled and grated root gingerpinch of garam masala30g/1oz fresh coriander leaves, washed and chopped, to garnish 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them) 5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped 2 garlic cloves, peeled and sliced ¼ tsp turmeric ¼ tsp salt ½ tsp ground cumin ½ tsp ground coriander 2 tsp tomato purée ½ tsp peeled and grated root ginger pinch of garam masala 30g/1oz fresh coriander leaves, washed and chopped, to garnish Method Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.Then add the turmeric, salt, cumin and coriander and stir for another minute.Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Then add the turmeric, salt, cumin and coriander and stir for another minute. Then add the turmeric, salt, cumin and coriander and stir for another minute. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Serve immediately with a naan or in hot pitta breads. | {
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"title": "Beef Madras recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them)5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped2 garlic cloves, peeled and sliced¼ tsp turmeric¼ tsp salt½ tsp ground cumin½ tsp ground coriander2 tsp tomato purée½ tsp peeled and grated root gingerpinch of garam masala30g/1oz fresh coriander leaves, washed and chopped, to garnish 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them) 5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped 2 garlic cloves, peeled and sliced ¼ tsp turmeric ¼ tsp salt ½ tsp ground cumin ½ tsp ground coriander 2 tsp tomato purée ½ tsp peeled and grated root ginger pinch of garam masala 30g/1oz fresh coriander leaves, washed and chopped, to garnish Method Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.Then add the turmeric, salt, cumin and coriander and stir for another minute.Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Then add the turmeric, salt, cumin and coriander and stir for another minute. Then add the turmeric, salt, cumin and coriander and stir for another minute. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Serve immediately with a naan or in hot pitta breads."
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} | 93c3919c149ed00ecd00fc7e77378ada1586e7f94a5701753089e1f1d7a4ec8e | Bombay-style chicken pie recipe
An average of 4.0 out of 5 stars from 1 rating From Bombay’s Gymkhana club, this recipe has stood the test of the time. Atul Kochhar's version may have changed few ingredients but it still tastes just as good. 1 tbsp coconut or vegetable oil2 cloves10 Tellicherry or ordinary black peppercorns2.5cm/1in cassia bark (available in Asian stores and some supermarkets)12 curry leaves1 tsp freshly grated root ginger1 medium onion, diced50g/2oz plain floursalt and freshly ground black pepper, to taste 500g/1lb 2oz chicken thighs, boneless and diced8-12 baby carrots, peeled, blanched and chopped 16-20 silverskin onions15 green beans, chopped and blanched1 tsp ground turmeric ½ tsp ground coriander 2 tbsp seasoned flour400ml/14fl oz coconut milk110g/4oz ready made puff pastry sheet1 free-range egg, beaten, to brush the pastry 1 tbsp coconut or vegetable oil 2 cloves 10 Tellicherry or ordinary black peppercorns 2.5cm/1in cassia bark (available in Asian stores and some supermarkets) 12 curry leaves 1 tsp freshly grated root ginger 1 medium onion, diced 50g/2oz plain flour salt and freshly ground black pepper, to taste 500g/1lb 2oz chicken thighs, boneless and diced 8-12 baby carrots, peeled, blanched and chopped 16-20 silverskin onions 15 green beans, chopped and blanched 1 tsp ground turmeric ½ tsp ground coriander 2 tbsp seasoned flour 400ml/14fl oz coconut milk 110g/4oz ready made puff pastry sheet 1 free-range egg, beaten, to brush the pastry 1 tsp coriander seeds½ tsp cumin seeds1 tsp fennel seeds1 tsp black sesame seeds 1 tsp coriander seeds ½ tsp cumin seeds 1 tsp fennel seeds 1 tsp black sesame seeds Method Preheat the oven to 200C/400F/Gas 6.In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent.Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered.Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool.Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish.For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together.Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent. In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent. Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered. Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered. Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool. Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool. Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish. For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together. For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together. Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately. Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately. | {
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"title": "Bombay-style chicken pie recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating From Bombay’s Gymkhana club, this recipe has stood the test of the time. Atul Kochhar's version may have changed few ingredients but it still tastes just as good. 1 tbsp coconut or vegetable oil2 cloves10 Tellicherry or ordinary black peppercorns2.5cm/1in cassia bark (available in Asian stores and some supermarkets)12 curry leaves1 tsp freshly grated root ginger1 medium onion, diced50g/2oz plain floursalt and freshly ground black pepper, to taste 500g/1lb 2oz chicken thighs, boneless and diced8-12 baby carrots, peeled, blanched and chopped 16-20 silverskin onions15 green beans, chopped and blanched1 tsp ground turmeric ½ tsp ground coriander 2 tbsp seasoned flour400ml/14fl oz coconut milk110g/4oz ready made puff pastry sheet1 free-range egg, beaten, to brush the pastry 1 tbsp coconut or vegetable oil 2 cloves 10 Tellicherry or ordinary black peppercorns 2.5cm/1in cassia bark (available in Asian stores and some supermarkets) 12 curry leaves 1 tsp freshly grated root ginger 1 medium onion, diced 50g/2oz plain flour salt and freshly ground black pepper, to taste 500g/1lb 2oz chicken thighs, boneless and diced 8-12 baby carrots, peeled, blanched and chopped 16-20 silverskin onions 15 green beans, chopped and blanched 1 tsp ground turmeric ½ tsp ground coriander 2 tbsp seasoned flour 400ml/14fl oz coconut milk 110g/4oz ready made puff pastry sheet 1 free-range egg, beaten, to brush the pastry 1 tsp coriander seeds½ tsp cumin seeds1 tsp fennel seeds1 tsp black sesame seeds 1 tsp coriander seeds ½ tsp cumin seeds 1 tsp fennel seeds 1 tsp black sesame seeds Method Preheat the oven to 200C/400F/Gas 6.In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent.Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered.Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool.Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish.For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together.Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent. In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent. Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered. Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered. Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool. Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool. Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish. On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish. For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together. For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together. Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately. Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately."
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} | 36536642d0d1474ff9f5f5e28c13d73ee4c6ba106d354d575d570c09f7858789 | Coconut prawn soup with toasted sesame oil and chilli recipe
An average of 5.0 out of 5 stars from 1 rating ½ lime, juice only300ml/10½fl oz hot chicken stock 1 tbsp coconut cream2 tsp toasted sesame oil2 spring onions, choppedpinch chilli flakes70g/2½oz raw king prawnssmall handful fresh coriander leaves, to serve ½ lime, juice only 300ml/10½fl oz hot chicken stock 1 tbsp coconut cream 2 tsp toasted sesame oil 2 spring onions, chopped pinch chilli flakes 70g/2½oz raw king prawns small handful fresh coriander leaves, to serve Method Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. | {
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"title": "Coconut prawn soup with toasted sesame oil and chilli recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating ½ lime, juice only300ml/10½fl oz hot chicken stock 1 tbsp coconut cream2 tsp toasted sesame oil2 spring onions, choppedpinch chilli flakes70g/2½oz raw king prawnssmall handful fresh coriander leaves, to serve ½ lime, juice only 300ml/10½fl oz hot chicken stock 1 tbsp coconut cream 2 tsp toasted sesame oil 2 spring onions, chopped pinch chilli flakes 70g/2½oz raw king prawns small handful fresh coriander leaves, to serve Method Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve."
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} | 93edee4df6350475d557e5b10507e5cf7b5900373b04362b93621e62e5cc6651 | Spicy fried sugar snaps recipe
An average of 5.0 out of 5 stars from 2 ratings 1 tbsp olive oil½ onion, chopped1 garlic clove½ chilli, seeds removed, chopped150g/5½oz sugar snap peassalt and freshly ground black pepper1 tbsp honey1 tbsp sesame seeds 1 tbsp olive oil ½ onion, chopped 1 garlic clove ½ chilli, seeds removed, chopped 150g/5½oz sugar snap peas salt and freshly ground black pepper 1 tbsp honey 1 tbsp sesame seeds Method Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. | {
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"title": "Spicy fried sugar snaps recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 tbsp olive oil½ onion, chopped1 garlic clove½ chilli, seeds removed, chopped150g/5½oz sugar snap peassalt and freshly ground black pepper1 tbsp honey1 tbsp sesame seeds 1 tbsp olive oil ½ onion, chopped 1 garlic clove ½ chilli, seeds removed, chopped 150g/5½oz sugar snap peas salt and freshly ground black pepper 1 tbsp honey 1 tbsp sesame seeds Method Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish."
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} | c227c428d4fe63b72a4d0a83f599fa36b003e344aab8506d79adbe11f0fec864 | Pork with stout, pepper and brown sugar recipe
An average of 5.0 out of 5 stars from 3 ratings ½ pork shoulder joint, boneless, about 1kg/2lb 4oz3 anchovies, from a can, cut in half lengthways3 pitted prunes, halved2 tbsp oil85g/3oz unsalted butter3 onions, finely sliced½ tbsp chopped sage3 tbsp plain flour 500ml/18fl oz a dark Irish stout450ml/16fl oz chicken stock ½ pork shoulder joint, boneless, about 1kg/2lb 4oz 3 anchovies, from a can, cut in half lengthways 3 pitted prunes, halved 2 tbsp oil 85g/3oz unsalted butter 3 onions, finely sliced ½ tbsp chopped sage 3 tbsp plain flour 500ml/18fl oz a dark Irish stout 450ml/16fl oz chicken stock 1 tbsp ground black peppercorns, crushed2 tsp salt2 tsp dried oregano1 tsp dried thyme4 cloves garlic2 tbsp soft brown sugar2 tbsp olive oil2 tbsp wine vinegar 1 tbsp ground black peppercorns, crushed 2 tsp salt 2 tsp dried oregano 1 tsp dried thyme 4 cloves garlic 2 tbsp soft brown sugar 2 tbsp olive oil 2 tbsp wine vinegar Method For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar.Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight.Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Add the flour and continue to cook for five minutes, stirring regularly.Place the pork back on top of the onion slices in the casserole.Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole.Cook in the oven for about four and a half hours until the meat is very tender.Slice the meat into large chunks. Keep warm. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour over the meat. Serve with roast carrots, roast parsnips and mashed potatoes. For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar. For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar. Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight. Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight. Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Add the flour and continue to cook for five minutes, stirring regularly. Add the flour and continue to cook for five minutes, stirring regularly. Place the pork back on top of the onion slices in the casserole. Place the pork back on top of the onion slices in the casserole. Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole. Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole. Cook in the oven for about four and a half hours until the meat is very tender. Cook in the oven for about four and a half hours until the meat is very tender. Slice the meat into large chunks. Keep warm. Slice the meat into large chunks. Keep warm. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour over the meat. Pour over the meat. Serve with roast carrots, roast parsnips and mashed potatoes. Serve with roast carrots, roast parsnips and mashed potatoes. | {
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"title": "Pork with stout, pepper and brown sugar recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings ½ pork shoulder joint, boneless, about 1kg/2lb 4oz3 anchovies, from a can, cut in half lengthways3 pitted prunes, halved2 tbsp oil85g/3oz unsalted butter3 onions, finely sliced½ tbsp chopped sage3 tbsp plain flour 500ml/18fl oz a dark Irish stout450ml/16fl oz chicken stock ½ pork shoulder joint, boneless, about 1kg/2lb 4oz 3 anchovies, from a can, cut in half lengthways 3 pitted prunes, halved 2 tbsp oil 85g/3oz unsalted butter 3 onions, finely sliced ½ tbsp chopped sage 3 tbsp plain flour 500ml/18fl oz a dark Irish stout 450ml/16fl oz chicken stock 1 tbsp ground black peppercorns, crushed2 tsp salt2 tsp dried oregano1 tsp dried thyme4 cloves garlic2 tbsp soft brown sugar2 tbsp olive oil2 tbsp wine vinegar 1 tbsp ground black peppercorns, crushed 2 tsp salt 2 tsp dried oregano 1 tsp dried thyme 4 cloves garlic 2 tbsp soft brown sugar 2 tbsp olive oil 2 tbsp wine vinegar Method For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar.Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight.Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Add the flour and continue to cook for five minutes, stirring regularly.Place the pork back on top of the onion slices in the casserole.Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole.Cook in the oven for about four and a half hours until the meat is very tender.Slice the meat into large chunks. Keep warm. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour over the meat. Serve with roast carrots, roast parsnips and mashed potatoes. For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar. For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar. Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight. Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight. Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes. Add the flour and continue to cook for five minutes, stirring regularly. Add the flour and continue to cook for five minutes, stirring regularly. Place the pork back on top of the onion slices in the casserole. Place the pork back on top of the onion slices in the casserole. Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole. Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole. Cook in the oven for about four and a half hours until the meat is very tender. Cook in the oven for about four and a half hours until the meat is very tender. Slice the meat into large chunks. Keep warm. Slice the meat into large chunks. Keep warm. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce. Pour over the meat. Pour over the meat. Serve with roast carrots, roast parsnips and mashed potatoes. Serve with roast carrots, roast parsnips and mashed potatoes."
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} | 8129b1918e06a15f49f22f3262d7c12adecfd121828b1479b54a3180346acb44 | Mango and raspberry charlotte russe recipe
For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C.Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside.For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper.Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle.Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin.Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake.For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split).Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool.Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably).Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time).For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan.Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split).Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool.Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set.For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes.Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using. For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C. For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C. Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside. Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside. For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper. For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper. Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle. In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle. Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin. Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake. For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool. Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably). Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably). Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time). Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time). For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan. For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool. Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set. For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes. For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes. Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using. | {
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"title": "Mango and raspberry charlotte russe recipe",
"content": "For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C.Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside.For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper.Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle.Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin.Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake.For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split).Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool.Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably).Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time).For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan.Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split).Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool.Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set.For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes.Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using. For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C. For the Italian meringue, put 55ml/2fl oz water in a pan with the sugar and glucose. Gently heat to 110C (check with a sugar thermometer) then keep a close eye on it and remove it from the heat as soon as it reaches 120C. Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside. Meanwhile whisk the egg whites to soft peaks in a freestanding mixer. As soon as the sugar comes to 120C, slowly add it to the egg whites in a thin steady stream with the motor running all the time. Leave to mix for 15 minutes or until the bowl is cool. Set aside. For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper. For the sponge fingers, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease 3 baking trays and line them with baking paper. Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Whisk the egg yolks with half the sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle. In a separate bowl, whisk the egg whites with the remaining sugar and the salt until soft peaks form when the whisk is removed. Fold the egg whites into the egg yolk mixture using a metal spoon. Fold in the flour. Transfer the mixture to a piping bag attached with a large plain nozzle. Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. Pipe into 11cm/4in lines spaced 2.5cm/1in apart. Make a syrup by heating the sugar with 100ml/3½fl oz water. Sprinkle the syrup over the sponge fingers and bake for 10 minutes. Leave to cool on a wire rack. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin. For the génoise sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin. Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Whisk the egg yolks and sugar until pale and the thick enough to leave trails on the surface of the batter when the whisk is removed (the ribbon stage). Gently fold in the sifted flour and the melted butter. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake. Pour the batter into the prepared tin and bake for 10 minutes, or until golden-brown and springy to touch. Set aside to cool slightly, then remove from the tin and allow to cool completely on a wire rack. Cut out 2 x 18cm/7in circles of cake. For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the raspberry mixture comes to the boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool. Squeeze out any excess liquid from the gelatine and stir it into the raspberry mixture until dissolved. Leave to cool. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the raspberry mixture and chill until ready to use. Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably). Line a 20cm/8in cake tin with cling film making sure there is plenty overhang at the sides. Place one of the discs of génoise sponge in the bottom of the tin (the cake disc needs to be smaller than the base to allow the sponge fingers to sit inside comfortably). Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time). Trim one end of the sponge fingers so they are all the same length and will sit neatly in the tin. Place the sponge fingers around the side of the tin with a slight overlap to ensure there are no gaps (to prevent the filling leaking out). Pour in the raspberry bavarois, smooth the surface and transfer to the fridge to set (do this in the freezer if you are short of time). For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan. For the mango bavarois, heat the milk, mango pulp and lime juice in a large pan. Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Using an electric mixer, whisk the egg yolks and sugar until pale and doubled in volume. When the mango mixture comes to boil, slowly add it to the egg mixture in a thin steady steam, whisking all the time. Return the mixture to the pan and heat gently for a few minutes until thick enough to coat the back of a spoon (do not allow it to boil as it might split). Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool. Squeeze out any excess liquid from the gelatine and stir it into the mango mixture until dissolved. Leave to cool. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. Whip the cream until thick enough to leave trails on the surface when the whisk is removed (the ribbon stage). Add 120g/4oz of the cooled Italian meringue and mix using a silicone spatula. Stir in the mango mixture and chill until ready to use. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set. When the raspberry bavarois is set, add the second disc of génoise sponge and cover with the mango bavarois. Smooth the surface and chill until set. For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes. For the mango jelly, heat the mango purée until it just reaches boiling point. Remove from the heat and cool for 5 minutes. Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. Squeeze out any excess liquid from the gelatine and stir it into the mango until dissolved. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the mango bavarois is set, pour the mango jelly on top and chill until set. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using. Place any remaining meringue into a piping bag fitted with a large star nozzle. Pipe rosettes of the meringue around the edge of the jelly and top each one with a raspberry. Arrange the mango slices on top of the jelly, starting in the centre and fanning outwards like the spokes of a bicycle wheel. Arrange the remaining raspberries around the bottom of the russe and top with gold leaf, if using."
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} | b628311ba529496d97c7f0c5f406c63f07caf1fa30e00d8aeabefcf0257b24c2 | Chicken, potato and chickpea curry with basmati rice recipe
An average of 5.0 out of 5 stars from 2 ratings 4 chicken breasts, chopped into 2cm/1in pieces2cm/1in fresh root ginger, finely chopped5 garlic cloves, finely chopped 2 tbsp vegetable oil, plus extra for frying the chicken 4 chicken breasts, chopped into 2cm/1in pieces 2cm/1in fresh root ginger, finely chopped 5 garlic cloves, finely chopped 2 tbsp vegetable oil, plus extra for frying the chicken 400g/14¼oz basmati rice, washed and soaked in cold water for at least 30 minutes600ml/1 pint 1½fl oz water 400g/14¼oz basmati rice, washed and soaked in cold water for at least 30 minutes 600ml/1 pint 1½fl oz water 2 tbsp vegetable oil1 large onion, finely sliced4 garlic cloves, finely chopped5cm/2in fresh root ginger, finely chopped2 tbsp mild Madras curry powder200ml/7¼fl oz coconut milk200ml/7¼fl oz chicken stock1 x 400g/14¼oz can chopped tomatoes2 large potatoes, peeled and roughly chopped into large chunks1 x 400g/14¼oz can chickpeas, drained and rinsedhandful fresh coriander, finely chopped 2 tbsp vegetable oil 1 large onion, finely sliced 4 garlic cloves, finely chopped 5cm/2in fresh root ginger, finely chopped 2 tbsp mild Madras curry powder 200ml/7¼fl oz coconut milk 200ml/7¼fl oz chicken stock 1 x 400g/14¼oz can chopped tomatoes 2 large potatoes, peeled and roughly chopped into large chunks 1 x 400g/14¼oz can chickpeas, drained and rinsed handful fresh coriander, finely chopped Method For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour.For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving.Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes.Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes.To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve.To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander. For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour. For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour. For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving. For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving. Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes. Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes. Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes. Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes. To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve. To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve. To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander. To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander. | {
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"title": "Chicken, potato and chickpea curry with basmati rice recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 4 chicken breasts, chopped into 2cm/1in pieces2cm/1in fresh root ginger, finely chopped5 garlic cloves, finely chopped 2 tbsp vegetable oil, plus extra for frying the chicken 4 chicken breasts, chopped into 2cm/1in pieces 2cm/1in fresh root ginger, finely chopped 5 garlic cloves, finely chopped 2 tbsp vegetable oil, plus extra for frying the chicken 400g/14¼oz basmati rice, washed and soaked in cold water for at least 30 minutes600ml/1 pint 1½fl oz water 400g/14¼oz basmati rice, washed and soaked in cold water for at least 30 minutes 600ml/1 pint 1½fl oz water 2 tbsp vegetable oil1 large onion, finely sliced4 garlic cloves, finely chopped5cm/2in fresh root ginger, finely chopped2 tbsp mild Madras curry powder200ml/7¼fl oz coconut milk200ml/7¼fl oz chicken stock1 x 400g/14¼oz can chopped tomatoes2 large potatoes, peeled and roughly chopped into large chunks1 x 400g/14¼oz can chickpeas, drained and rinsedhandful fresh coriander, finely chopped 2 tbsp vegetable oil 1 large onion, finely sliced 4 garlic cloves, finely chopped 5cm/2in fresh root ginger, finely chopped 2 tbsp mild Madras curry powder 200ml/7¼fl oz coconut milk 200ml/7¼fl oz chicken stock 1 x 400g/14¼oz can chopped tomatoes 2 large potatoes, peeled and roughly chopped into large chunks 1 x 400g/14¼oz can chickpeas, drained and rinsed handful fresh coriander, finely chopped Method For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour.For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving.Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes.Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes.To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve.To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander. For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour. For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour. For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving. For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving. Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes. Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes. Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes. Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes. To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve. To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve. To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander. To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander."
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} | 30c3169e7e2409965aca9a21cc169b3910febbe58111c0bf632a57eade5d9455 | The perfect basmati rice recipe
An average of 5.0 out of 5 stars from 9 ratings The basic rule is one part rice to one and a half parts water, but the longer you soak it the less time it needs. 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes365ml/13fl oz water½ tsp lemon juice (optional) 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes 365ml/13fl oz water ½ tsp lemon juice (optional) Method Drain the rice and place it into a pot with the fresh water. Bring to the boil.Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutesWhen the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan.To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. | {
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"content": "An average of 5.0 out of 5 stars from 9 ratings The basic rule is one part rice to one and a half parts water, but the longer you soak it the less time it needs. 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes365ml/13fl oz water½ tsp lemon juice (optional) 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes 365ml/13fl oz water ½ tsp lemon juice (optional) Method Drain the rice and place it into a pot with the fresh water. Bring to the boil.Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutesWhen the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan.To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates."
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} | cd720d4adb4f75920a45bd1b3819d10dceb10bcac7fde273cfa6e65f1ca04f61 | Persian rice recipe
An average of 4.0 out of 5 stars from 4 ratings A wonderfully fresh and flavourful way to serve rice. Swap in whatever fresh herbs you have to hand. 500g/1lb 2oz basmati ricesea salt100g/3½oz fresh coriander, leaves picked100g/3½oz fresh flatleaf parsley, leaves picked40g/1½oz fresh chives40g/1½oz dill, leaves picked125g/4½oz spring onions3 tbsp vegetables oil 150g/5½oz unsalted butter 500g/1lb 2oz basmati rice sea salt 100g/3½oz fresh coriander, leaves picked 100g/3½oz fresh flatleaf parsley, leaves picked 40g/1½oz fresh chives 40g/1½oz dill, leaves picked 125g/4½oz spring onions 3 tbsp vegetables oil 150g/5½oz unsalted butter Method Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside.Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside. Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside. Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Recipe tips Line the pan with baking paper to prevent the tahdig from sticking to the base of the pan. If you screw up or crush the paper before smoothing it out again, it makes it more malleable and easier to use to line the pan. | {
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"title": "Persian rice recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings A wonderfully fresh and flavourful way to serve rice. Swap in whatever fresh herbs you have to hand. 500g/1lb 2oz basmati ricesea salt100g/3½oz fresh coriander, leaves picked100g/3½oz fresh flatleaf parsley, leaves picked40g/1½oz fresh chives40g/1½oz dill, leaves picked125g/4½oz spring onions3 tbsp vegetables oil 150g/5½oz unsalted butter 500g/1lb 2oz basmati rice sea salt 100g/3½oz fresh coriander, leaves picked 100g/3½oz fresh flatleaf parsley, leaves picked 40g/1½oz fresh chives 40g/1½oz dill, leaves picked 125g/4½oz spring onions 3 tbsp vegetables oil 150g/5½oz unsalted butter Method Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside.Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Wash the rice in cold water in a large bowl, then rinse and drain it. Repeat the process with more cold water until the water runs clear. Cover the rice with cold water, add a generous fistful of sea salt to the water and allow the rice to soak for 2-3 hours. (Soaking isn’t essential, but even 30 minutes soaking time will help elongate the grains, making for a more elegant rice dish.) Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside. Finely chop the herbs and spring onions, or alternatively pulse them in a food processor in two batches until finely chopped. Set aside the herbs then add the spring onions to the food processor and chop as before. Add to the herbs and set aside. Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Place a large saucepan or stockpot over a medium heat. Fill the pan with boiling water, drain the rice and add to the pan along with another generous fistful of sea salt, the chopped herbs and spring onions. Stir well and allow to boil for 6-8 minutes, or until the rice is parboiled (when the grains turn from the normal whitish opaque to a more brilliant white, although they will not have become fluffy yet). Drain the rice and herbs in a colander and set aside (do not rinse). Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Return your pan to the heat and add the oil, a few generous knobs of butter and a tablespoon of sea salt. Scatter the rice into the pan. Ensure you scatter it – don’t pack it - because you want the lightness of the falling rice to allow for steam to rise up. Add the remaining butter. Wrap the pan lid in a tea towel (to lock in the steam and make a secure, tight seal), cover the pan and cook for 8 minutes on a medium-high heat. Then reduce the heat to low-medium and cook for a further 25-30 minutes. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Once the rice is cooked, remove it from the pan (I like to place a large serving dish over the pan and flip the rice on to the dish), then scrape out the tasty tahdig (meaning ‘bottom of the pan’ – this is the crust bit every Persian fights over) and serve this on top of the rice. Recipe tips Line the pan with baking paper to prevent the tahdig from sticking to the base of the pan. If you screw up or crush the paper before smoothing it out again, it makes it more malleable and easier to use to line the pan."
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} | 06cc956a4e290c511b99d35a39358766d8585a39a488da90ecbfa18853a79bcc | Homemade chicken kiev recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenkievs_86309_16x9.jpg This simple recipe is so much better than shop-bought versions of the seventies classic. 4 x 175g/6oz chicken breasts, skin removed3 garlic cloves, finely chopped 1 lemon, juice onlysalt and freshly ground black pepper1 tbsp chopped fresh tarragon230g/8oz butter, slightly softened 2 tbsp plain flour1 free-range egg, beaten 10-12 tbsp fresh breadcrumbsolive oil, for frying 4 x 175g/6oz chicken breasts, skin removed 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper 1 tbsp chopped fresh tarragon 230g/8oz butter, slightly softened 2 tbsp plain flour 1 free-range egg, beaten 10-12 tbsp fresh breadcrumbs olive oil, for frying 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley100g/3½oz pine nuts, toasted 2 tbsp melted butter 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice) 100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley 100g/3½oz pine nuts, toasted 2 tbsp melted butter Method Preheat the oven to 200C/400F/Gas 6.For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.To serve, turn the rice out onto serving plates with the chicken kiev alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. To serve, turn the rice out onto serving plates with the chicken kiev alongside. To serve, turn the rice out onto serving plates with the chicken kiev alongside. | {
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"title": "Homemade chicken kiev recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenkievs_86309_16x9.jpg This simple recipe is so much better than shop-bought versions of the seventies classic. 4 x 175g/6oz chicken breasts, skin removed3 garlic cloves, finely chopped 1 lemon, juice onlysalt and freshly ground black pepper1 tbsp chopped fresh tarragon230g/8oz butter, slightly softened 2 tbsp plain flour1 free-range egg, beaten 10-12 tbsp fresh breadcrumbsolive oil, for frying 4 x 175g/6oz chicken breasts, skin removed 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper 1 tbsp chopped fresh tarragon 230g/8oz butter, slightly softened 2 tbsp plain flour 1 free-range egg, beaten 10-12 tbsp fresh breadcrumbs olive oil, for frying 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley100g/3½oz pine nuts, toasted 2 tbsp melted butter 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice) 100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley 100g/3½oz pine nuts, toasted 2 tbsp melted butter Method Preheat the oven to 200C/400F/Gas 6.For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.To serve, turn the rice out onto serving plates with the chicken kiev alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. To serve, turn the rice out onto serving plates with the chicken kiev alongside. To serve, turn the rice out onto serving plates with the chicken kiev alongside."
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} | 2dee739227a1b88f4ef4eb27bfdb6203dfb27306c4fbbeec9557b9eeec922338 | Deep-fried shiitake mushrooms with ginger cavolo nero recipe
An average of 5.0 out of 5 stars from 1 rating Duck breast pieces can be used here instead of the mushrooms. However these mushrooms do taste quite meaty when deep-fried in the seasoned breadcrumbs. 1 star anise150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online)1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online) 1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 50g/1¾oz sweet potato flour1 tsp Chinese five-spice powder1 tsp sea salt ½ tsp ground white pepper 50g/1¾oz sweet potato flour 1 tsp Chinese five-spice powder 1 tsp sea salt ½ tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 50g/1¾oz sweet potato flour 50g/1¾oz sweet potato flour 30g/1oz smoked bacon lardons, finely chopped30g/1oz unsmoked bacon lardons, finely chopped½ spring onion, finely sliced2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 30g/1oz smoked bacon lardons, finely chopped 30g/1oz unsmoked bacon lardons, finely chopped ½ spring onion, finely sliced 2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)vegetable oil, for deep-frying50g/1¾oz pomegranate seeds, to garnish15g/½oz hazelnuts, toasted and roughly chopped, to garnish4 pinches shichimi togarashi chilli mixture, to garnish 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small) vegetable oil, for deep-frying 50g/1¾oz pomegranate seeds, to garnish 15g/½oz hazelnuts, toasted and roughly chopped, to garnish 4 pinches shichimi togarashi chilli mixture, to garnish 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced1 tbsp Shaoxing rice wine or dry sherry50ml/2fl oz vegetable stock 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced 1 tbsp Shaoxing rice wine or dry sherry 50ml/2fl oz vegetable stock Method For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. | {
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"title": "Deep-fried shiitake mushrooms with ginger cavolo nero recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Duck breast pieces can be used here instead of the mushrooms. However these mushrooms do taste quite meaty when deep-fried in the seasoned breadcrumbs. 1 star anise150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online)1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online) 1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 50g/1¾oz sweet potato flour1 tsp Chinese five-spice powder1 tsp sea salt ½ tsp ground white pepper 50g/1¾oz sweet potato flour 1 tsp Chinese five-spice powder 1 tsp sea salt ½ tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 50g/1¾oz sweet potato flour 50g/1¾oz sweet potato flour 30g/1oz smoked bacon lardons, finely chopped30g/1oz unsmoked bacon lardons, finely chopped½ spring onion, finely sliced2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 30g/1oz smoked bacon lardons, finely chopped 30g/1oz unsmoked bacon lardons, finely chopped ½ spring onion, finely sliced 2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)vegetable oil, for deep-frying50g/1¾oz pomegranate seeds, to garnish15g/½oz hazelnuts, toasted and roughly chopped, to garnish4 pinches shichimi togarashi chilli mixture, to garnish 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small) vegetable oil, for deep-frying 50g/1¾oz pomegranate seeds, to garnish 15g/½oz hazelnuts, toasted and roughly chopped, to garnish 4 pinches shichimi togarashi chilli mixture, to garnish 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced1 tbsp Shaoxing rice wine or dry sherry50ml/2fl oz vegetable stock 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced 1 tbsp Shaoxing rice wine or dry sherry 50ml/2fl oz vegetable stock Method For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately."
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} | 43e50e7a4c916bcb0b98d54ce571659de22f723d7a5554b4a4a7ff13333b4a9c | Sea bass with walnut, mint and feta pesto recipe
An average of 5.0 out of 5 stars from 2 ratings 1 sea bass fillethandful of shelled walnut halveshandful of fresh mint1 clove garlic100g/3½oz feta squeeze of lemon juice55ml/2fl oz good olive oilsalt 1 sea bass fillet handful of shelled walnut halves handful of fresh mint 1 clove garlic 100g/3½oz feta squeeze of lemon juice 55ml/2fl oz good olive oil salt Method Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.Meanwhile, make the pesto. Toast the walnuts in a dry pan.Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste.Gradually add the olive oil to give the sauce a drizzling consistency.Season to taste, and serve the sea bass fillet with the sauce. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Gradually add the olive oil to give the sauce a drizzling consistency. Gradually add the olive oil to give the sauce a drizzling consistency. Season to taste, and serve the sea bass fillet with the sauce. Season to taste, and serve the sea bass fillet with the sauce. | {
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"title": "Sea bass with walnut, mint and feta pesto recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 sea bass fillethandful of shelled walnut halveshandful of fresh mint1 clove garlic100g/3½oz feta squeeze of lemon juice55ml/2fl oz good olive oilsalt 1 sea bass fillet handful of shelled walnut halves handful of fresh mint 1 clove garlic 100g/3½oz feta squeeze of lemon juice 55ml/2fl oz good olive oil salt Method Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.Meanwhile, make the pesto. Toast the walnuts in a dry pan.Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste.Gradually add the olive oil to give the sauce a drizzling consistency.Season to taste, and serve the sea bass fillet with the sauce. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Gradually add the olive oil to give the sauce a drizzling consistency. Gradually add the olive oil to give the sauce a drizzling consistency. Season to taste, and serve the sea bass fillet with the sauce. Season to taste, and serve the sea bass fillet with the sauce."
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} | e8b5b2652369593ca3617f7acb82fe5721dc3c86029cb662e1457e9fb4890fef | Steamed mussels with wine, garlic and parsley recipe
An average of 5.0 out of 5 stars from 1 rating 500g/1lb 2oz live mussels2 garlic cloves, finely chopped2 shallots, finely choppedglass dry white winelarge handful chopped parsleyolive oil 500g/1lb 2oz live mussels 2 garlic cloves, finely chopped 2 shallots, finely chopped glass dry white wine large handful chopped parsley olive oil Method Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Add the remaining parlsey and serve in deep wide bowls. | {
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"title": "Steamed mussels with wine, garlic and parsley recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 500g/1lb 2oz live mussels2 garlic cloves, finely chopped2 shallots, finely choppedglass dry white winelarge handful chopped parsleyolive oil 500g/1lb 2oz live mussels 2 garlic cloves, finely chopped 2 shallots, finely chopped glass dry white wine large handful chopped parsley olive oil Method Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Add the remaining parlsey and serve in deep wide bowls."
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} | 0b8e33942b62d7216c343ec5d0aa33cf67053cd27655ba221e5c146a8a2c5e51 | Roasted cod fillet with mint and capers recipe
An average of 4.0 out of 5 stars from 4 ratings vegetable oil, for frying2 thick pieces cod fillet weighing about 200g/7oz each½ tsp mustard1 tbsp white wine vinegarpinch sugar100ml/3½fl oz olive oilsqueeze lemon juice1 tbsp capers1 tbsp chopped gherkinssmall handful mint, chopped1 tbsp chopped tarragon vegetable oil, for frying 2 thick pieces cod fillet weighing about 200g/7oz each ½ tsp mustard 1 tbsp white wine vinegar pinch sugar 100ml/3½fl oz olive oil squeeze lemon juice 1 tbsp capers 1 tbsp chopped gherkins small handful mint, chopped 1 tbsp chopped tarragon Method Preheat an oven to 240C/475F/Gas 8.Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. Preheat an oven to 240C/475F/Gas 8. Preheat an oven to 240C/475F/Gas 8. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. | {
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"title": "Roasted cod fillet with mint and capers recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings vegetable oil, for frying2 thick pieces cod fillet weighing about 200g/7oz each½ tsp mustard1 tbsp white wine vinegarpinch sugar100ml/3½fl oz olive oilsqueeze lemon juice1 tbsp capers1 tbsp chopped gherkinssmall handful mint, chopped1 tbsp chopped tarragon vegetable oil, for frying 2 thick pieces cod fillet weighing about 200g/7oz each ½ tsp mustard 1 tbsp white wine vinegar pinch sugar 100ml/3½fl oz olive oil squeeze lemon juice 1 tbsp capers 1 tbsp chopped gherkins small handful mint, chopped 1 tbsp chopped tarragon Method Preheat an oven to 240C/475F/Gas 8.Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. Preheat an oven to 240C/475F/Gas 8. Preheat an oven to 240C/475F/Gas 8. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish."
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} | 0da30f069406ac1ea7ca052f584233c29ebb6f75e9794ede875371492de7c083 | Green soup with hazelnuts recipe
An average of 0.0 out of 5 stars from 0 ratings This fiery soup is the perfect start to a Mexican-inspired dinner party; serve with a shot of tequila. Salud! 2 tbsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped1 pinch cayenne pepper100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped 1 pinch cayenne pepper 100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock 500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 1 soft tortilla, cut into strips 2 tbsp olive oil2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced1 jalapeño chilli, thinly sliced 1 lime, juice only1 spring onion, thinly sliced50g/2oz crumbled cheddar or feta 1 tbsp soured cream 1 soft tortilla, cut into strips 2 tbsp olive oil 2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced 1 jalapeño chilli, thinly sliced 1 lime, juice only 1 spring onion, thinly sliced 50g/2oz crumbled cheddar or feta 1 tbsp soured cream Method Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. | {
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"title": "Green soup with hazelnuts recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fiery soup is the perfect start to a Mexican-inspired dinner party; serve with a shot of tequila. Salud! 2 tbsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped1 pinch cayenne pepper100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped 1 pinch cayenne pepper 100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock 500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 1 soft tortilla, cut into strips 2 tbsp olive oil2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced1 jalapeño chilli, thinly sliced 1 lime, juice only1 spring onion, thinly sliced50g/2oz crumbled cheddar or feta 1 tbsp soured cream 1 soft tortilla, cut into strips 2 tbsp olive oil 2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced 1 jalapeño chilli, thinly sliced 1 lime, juice only 1 spring onion, thinly sliced 50g/2oz crumbled cheddar or feta 1 tbsp soured cream Method Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve."
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} | 1a0c6f6aff032fd8a54fefcfbb8d866269504ca2bd843aa630f1ef1b4d855d75 | Miso-baked black cod recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t6mww.jpg If you can’t get hold of the deliciously meaty black cod fish, you can use a cheaper fish such as pollock. In the Hairy Bikers Far East programme Si and Dave didn’t have an oven on location, so they fried the fish. It can be either baked or fried. 4 tbsp white miso paste6 tbsp sake2 garlic cloves, finely grated10g/¼oz fresh root ginger, peeled and finely grated2 tbsp caster sugar1 tbsp rice wine vinegar 4 tbsp white miso paste 6 tbsp sake 2 garlic cloves, finely grated 10g/¼oz fresh root ginger, peeled and finely grated 2 tbsp caster sugar 1 tbsp rice wine vinegar 4 x 200g/7oz thick black cod fillet, skin onsplash vegetable oil2 limes, quarteredmicro salad, to garnish 4 x 200g/7oz thick black cod fillet, skin on splash vegetable oil 2 limes, quartered micro salad, to garnish 6 tbsp sesame seeds½ tsp sugar 2 tbsp seasoned soy sauce 2 tbsp liquid dashi seasoning2 good splashes of citrus juice, such as yuzu lemon juice a dash of Japanese sansho pepper (use white pepper if you can’t get hold of this)600g/1lb 5oz choi sum (you could also use pak choi or spinach) 6 tbsp sesame seeds ½ tsp sugar 2 tbsp seasoned soy sauce 2 tbsp liquid dashi seasoning 2 good splashes of citrus juice, such as yuzu lemon juice a dash of Japanese sansho pepper (use white pepper if you can’t get hold of this) 600g/1lb 5oz choi sum (you could also use pak choi or spinach) Method Mix all of the marinade ingredients together and place in a non-metallic bowl.For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours.Preheat the oven to 180C/350F/Gas 4 (160C fan).Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray.Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish.Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown.For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper.Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces.Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce.Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Mix all of the marinade ingredients together and place in a non-metallic bowl. Mix all of the marinade ingredients together and place in a non-metallic bowl. For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. Preheat the oven to 180C/350F/Gas 4 (160C fan). Preheat the oven to 180C/350F/Gas 4 (160C fan). Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish. Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown. Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown. For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper. Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces. Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces. Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce. Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce. Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Recipe tips To fry the fish, heat a medium non-stick frying pan with a fitted lid. Add three tablespoons of vegetable oil and heat. Place the fish skin-side down and cook for about three minutes. Put the lid onto the pan and steam for a further 3-4 minutes, or until cooked though - this depends on the thickness of you fish. Using a mini chefs’ blow torch, gently brown the top until golden-brown. | {
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"title": "Miso-baked black cod recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t6mww.jpg If you can’t get hold of the deliciously meaty black cod fish, you can use a cheaper fish such as pollock. In the Hairy Bikers Far East programme Si and Dave didn’t have an oven on location, so they fried the fish. It can be either baked or fried. 4 tbsp white miso paste6 tbsp sake2 garlic cloves, finely grated10g/¼oz fresh root ginger, peeled and finely grated2 tbsp caster sugar1 tbsp rice wine vinegar 4 tbsp white miso paste 6 tbsp sake 2 garlic cloves, finely grated 10g/¼oz fresh root ginger, peeled and finely grated 2 tbsp caster sugar 1 tbsp rice wine vinegar 4 x 200g/7oz thick black cod fillet, skin onsplash vegetable oil2 limes, quarteredmicro salad, to garnish 4 x 200g/7oz thick black cod fillet, skin on splash vegetable oil 2 limes, quartered micro salad, to garnish 6 tbsp sesame seeds½ tsp sugar 2 tbsp seasoned soy sauce 2 tbsp liquid dashi seasoning2 good splashes of citrus juice, such as yuzu lemon juice a dash of Japanese sansho pepper (use white pepper if you can’t get hold of this)600g/1lb 5oz choi sum (you could also use pak choi or spinach) 6 tbsp sesame seeds ½ tsp sugar 2 tbsp seasoned soy sauce 2 tbsp liquid dashi seasoning 2 good splashes of citrus juice, such as yuzu lemon juice a dash of Japanese sansho pepper (use white pepper if you can’t get hold of this) 600g/1lb 5oz choi sum (you could also use pak choi or spinach) Method Mix all of the marinade ingredients together and place in a non-metallic bowl.For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours.Preheat the oven to 180C/350F/Gas 4 (160C fan).Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray.Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish.Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown.For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper.Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces.Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce.Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Mix all of the marinade ingredients together and place in a non-metallic bowl. Mix all of the marinade ingredients together and place in a non-metallic bowl. For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. Preheat the oven to 180C/350F/Gas 4 (160C fan). Preheat the oven to 180C/350F/Gas 4 (160C fan). Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish. Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown. Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown. For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper. Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces. Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces. Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce. Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce. Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Serve the fish with the Chinese greens and with lime wedges and micro salad on the side. Recipe tips To fry the fish, heat a medium non-stick frying pan with a fitted lid. Add three tablespoons of vegetable oil and heat. Place the fish skin-side down and cook for about three minutes. Put the lid onto the pan and steam for a further 3-4 minutes, or until cooked though - this depends on the thickness of you fish. Using a mini chefs’ blow torch, gently brown the top until golden-brown."
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} | 730df5f6d8f4034899ba4abaeb6ba28e333ccc1a54c89ea94f3ce0284cc43543 | Griddled lemon and parsley tuna with romesco salad recipe
An average of 5.0 out of 5 stars from 5 ratings 2 red peppers2 tbsp olive oil½ loaf ciabatta bread, cut into 3cm/1in pieces4 vine-ripened tomatoes, quartered45g/1½oz blanched almonds2 garlic cloves, peeled, finely chopped 2 red peppers 2 tbsp olive oil ½ loaf ciabatta bread, cut into 3cm/1in pieces 4 vine-ripened tomatoes, quartered 45g/1½oz blanched almonds 2 garlic cloves, peeled, finely chopped 4 tbsp olive oil1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tbsp olive oil 1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil 1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tuna steaks4 tbsp olive oil1 lemon, zest and juice2 tbsp finely chopped fresh flatleaf parsley 4 tuna steaks 4 tbsp olive oil 1 lemon, zest and juice 2 tbsp finely chopped fresh flatleaf parsley Method For the romesco salad, preheat the oven to 200C/400F/Gas 6.Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. For the romesco salad, preheat the oven to 200C/400F/Gas 6. For the romesco salad, preheat the oven to 200C/400F/Gas 6. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. | {
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"title": "Griddled lemon and parsley tuna with romesco salad recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 2 red peppers2 tbsp olive oil½ loaf ciabatta bread, cut into 3cm/1in pieces4 vine-ripened tomatoes, quartered45g/1½oz blanched almonds2 garlic cloves, peeled, finely chopped 2 red peppers 2 tbsp olive oil ½ loaf ciabatta bread, cut into 3cm/1in pieces 4 vine-ripened tomatoes, quartered 45g/1½oz blanched almonds 2 garlic cloves, peeled, finely chopped 4 tbsp olive oil1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tbsp olive oil 1-2 tbsp red wine vinegar 2 tbsp finely chopped fresh basil 1 tsp smoked paprika 1 tsp cayenne pepper, or to taste 4 tuna steaks4 tbsp olive oil1 lemon, zest and juice2 tbsp finely chopped fresh flatleaf parsley 4 tuna steaks 4 tbsp olive oil 1 lemon, zest and juice 2 tbsp finely chopped fresh flatleaf parsley Method For the romesco salad, preheat the oven to 200C/400F/Gas 6.Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. For the romesco salad, preheat the oven to 200C/400F/Gas 6. For the romesco salad, preheat the oven to 200C/400F/Gas 6. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside. To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside."
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} | 3eeeee4ddbdf5c0be22a1a4b55bb0b0c8fdd0af50f88c6002c8a42ca89b552c5 | Seared halibut with sweet potato mash recipe
An average of 5.0 out of 5 stars from 2 ratings 150g/5½oz sweet potato, peeled and cubedpinch cumin seeds30g/1oz butter2 tbsp double creamsalt and freshly ground black pepper 150g/5½oz sweet potato, peeled and cubed pinch cumin seeds 30g/1oz butter 2 tbsp double cream salt and freshly ground black pepper 150g/5oz piece of halibut1 tbsp olive oil ½ lemon, juice only 150g/5oz piece of halibut 1 tbsp olive oil ½ lemon, juice only 1 tbsp white wine100ml/3½fl oz double cream½ lemon, juice only1 tsp Dijon mustard1 tbsp chopped chives 1 tbsp white wine 100ml/3½fl oz double cream ½ lemon, juice only 1 tsp Dijon mustard 1 tbsp chopped chives 1 tbsp olive oil1 clove garlic, choppedpinch of chilli powder100g/3½oz purple sprouting broccoli4 cherry tomatoes, halved 1 tbsp olive oil 1 clove garlic, chopped pinch of chilli powder 100g/3½oz purple sprouting broccoli 4 cherry tomatoes, halved Method For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper.For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice.For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives.For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute.Add the broccoli and fry for another three minutes.Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. Add the broccoli and fry for another three minutes. Add the broccoli and fry for another three minutes. Add the tomatoes and cook for further one minute. Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. | {
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"url": "https://www.bbc.co.uk/food/recipes/searedhalibutwithswe_84437",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seared halibut with sweet potato mash recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 150g/5½oz sweet potato, peeled and cubedpinch cumin seeds30g/1oz butter2 tbsp double creamsalt and freshly ground black pepper 150g/5½oz sweet potato, peeled and cubed pinch cumin seeds 30g/1oz butter 2 tbsp double cream salt and freshly ground black pepper 150g/5oz piece of halibut1 tbsp olive oil ½ lemon, juice only 150g/5oz piece of halibut 1 tbsp olive oil ½ lemon, juice only 1 tbsp white wine100ml/3½fl oz double cream½ lemon, juice only1 tsp Dijon mustard1 tbsp chopped chives 1 tbsp white wine 100ml/3½fl oz double cream ½ lemon, juice only 1 tsp Dijon mustard 1 tbsp chopped chives 1 tbsp olive oil1 clove garlic, choppedpinch of chilli powder100g/3½oz purple sprouting broccoli4 cherry tomatoes, halved 1 tbsp olive oil 1 clove garlic, chopped pinch of chilli powder 100g/3½oz purple sprouting broccoli 4 cherry tomatoes, halved Method For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper.For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice.For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives.For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute.Add the broccoli and fry for another three minutes.Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. Add the broccoli and fry for another three minutes. Add the broccoli and fry for another three minutes. Add the tomatoes and cook for further one minute. Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli."
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} | 121b1c50e7fccb18815ccb68dbdb94f071d3f0236387b3a4e28756e4c6109f65 | Scones with homemade strawberry jam recipe
Scones with homemade strawberry jam and clotted cream An average of 4.8 out of 5 stars from 8 ratings Best served still warm from the oven, scones are a classic teatime treat and are so easy to make. 500g/1lb 2oz jam sugar1 lemon, juice only500g/1lb 2oz strawberries 500g/1lb 2oz jam sugar 1 lemon, juice only 500g/1lb 2oz strawberries 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/2¾oz unsalted butter, plus extra for serving75g/2¾oz caster sugar2 free-range eggs, lightly beaten plus 2 egg yolks for glazing135ml/4¼fl oz milk 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/2¾oz unsalted butter, plus extra for serving 75g/2¾oz caster sugar 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing 135ml/4¼fl oz milk 400g/14oz clotted cream 400g/14oz clotted cream Method For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.Preheat the oven to 220C/200C Fan/Gas 7.Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising.Re-roll the leftover dough and cut out more scones until all the dough has been used.Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely. For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising. Re-roll the leftover dough and cut out more scones until all the dough has been used. Re-roll the leftover dough and cut out more scones until all the dough has been used. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Recipe tips Keep this jam in the refrigerator and eat within one month. | {
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"title": "Scones with homemade strawberry jam recipe",
"content": "Scones with homemade strawberry jam and clotted cream An average of 4.8 out of 5 stars from 8 ratings Best served still warm from the oven, scones are a classic teatime treat and are so easy to make. 500g/1lb 2oz jam sugar1 lemon, juice only500g/1lb 2oz strawberries 500g/1lb 2oz jam sugar 1 lemon, juice only 500g/1lb 2oz strawberries 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/2¾oz unsalted butter, plus extra for serving75g/2¾oz caster sugar2 free-range eggs, lightly beaten plus 2 egg yolks for glazing135ml/4¼fl oz milk 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/2¾oz unsalted butter, plus extra for serving 75g/2¾oz caster sugar 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing 135ml/4¼fl oz milk 400g/14oz clotted cream 400g/14oz clotted cream Method For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.Preheat the oven to 220C/200C Fan/Gas 7.Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising.Re-roll the leftover dough and cut out more scones until all the dough has been used.Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely. For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising. Re-roll the leftover dough and cut out more scones until all the dough has been used. Re-roll the leftover dough and cut out more scones until all the dough has been used. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Recipe tips Keep this jam in the refrigerator and eat within one month."
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} | 5dea87e85427e9ca0db3a1df79fb8c56e36b32ab780324434b8187a5fec3a4d1 | Sole with beurre blanc recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz butter1 shallot, diced2 tbsp white wine2 lemon sole fillets4 tbsp double cream4 leaves fresh basil, choppedhandful fresh chervil, chopped2 tomatoes, diced 100g/3½oz butter 1 shallot, diced 2 tbsp white wine 2 lemon sole fillets 4 tbsp double cream 4 leaves fresh basil, chopped handful fresh chervil, chopped 2 tomatoes, diced Method Heat a knob of the butter in a frying pan and gently fry the shallot until softened.Add the wine and simmer until reduced slightly.Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.Whisk in the remaining butter and the cream and heat gently to make a rich sauce.Stir in the basil, chervil and tomatoes.To serve, place the fish on a plate and pour over the sauce. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Add the wine and simmer until reduced slightly. Add the wine and simmer until reduced slightly. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Stir in the basil, chervil and tomatoes. Stir in the basil, chervil and tomatoes. To serve, place the fish on a plate and pour over the sauce. To serve, place the fish on a plate and pour over the sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/poachedsolewithbeurr_77651",
"type": "HowTo",
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"title": "Sole with beurre blanc recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz butter1 shallot, diced2 tbsp white wine2 lemon sole fillets4 tbsp double cream4 leaves fresh basil, choppedhandful fresh chervil, chopped2 tomatoes, diced 100g/3½oz butter 1 shallot, diced 2 tbsp white wine 2 lemon sole fillets 4 tbsp double cream 4 leaves fresh basil, chopped handful fresh chervil, chopped 2 tomatoes, diced Method Heat a knob of the butter in a frying pan and gently fry the shallot until softened.Add the wine and simmer until reduced slightly.Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.Whisk in the remaining butter and the cream and heat gently to make a rich sauce.Stir in the basil, chervil and tomatoes.To serve, place the fish on a plate and pour over the sauce. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Add the wine and simmer until reduced slightly. Add the wine and simmer until reduced slightly. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Stir in the basil, chervil and tomatoes. Stir in the basil, chervil and tomatoes. To serve, place the fish on a plate and pour over the sauce. To serve, place the fish on a plate and pour over the sauce."
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} | f4db55ef205d7cb0ff1f22ae4b794fb7274d61b53acb2bcb5a40b1009ceecbed | Fried halibut steaks recipe
An average of 5.0 out of 5 stars from 2 ratings By Nigel Slater From A Taste of My Life Shopping list Ingredients 30g/1oz flour2 halibut steaks, about 2.5cm/1 inch thickjuice of 1 lemonolive oil, for fryingchopped parsleylemon wedges, to serve 30g/1oz flour 2 halibut steaks, about 2.5cm/1 inch thick juice of 1 lemon olive oil, for frying chopped parsley lemon wedges, to serve Method Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides.Fry the fish until firm and cooked right through, about five minutes on each side.Serve hot scattered with parsley and served with large wedges of lemon. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Fry the fish until firm and cooked right through, about five minutes on each side. Fry the fish until firm and cooked right through, about five minutes on each side. Serve hot scattered with parsley and served with large wedges of lemon. Serve hot scattered with parsley and served with large wedges of lemon. | {
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"delivery_version": "v1.0",
"title": "Fried halibut steaks recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings By Nigel Slater From A Taste of My Life Shopping list Ingredients 30g/1oz flour2 halibut steaks, about 2.5cm/1 inch thickjuice of 1 lemonolive oil, for fryingchopped parsleylemon wedges, to serve 30g/1oz flour 2 halibut steaks, about 2.5cm/1 inch thick juice of 1 lemon olive oil, for frying chopped parsley lemon wedges, to serve Method Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides.Fry the fish until firm and cooked right through, about five minutes on each side.Serve hot scattered with parsley and served with large wedges of lemon. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Fry the fish until firm and cooked right through, about five minutes on each side. Fry the fish until firm and cooked right through, about five minutes on each side. Serve hot scattered with parsley and served with large wedges of lemon. Serve hot scattered with parsley and served with large wedges of lemon."
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} | c6d06c205e7dde9721c8226424acaa6afa91eaa743a57f233d79604c37ac9a02 | Spiced plaice goujons with sautéed potatoes and salad recipe
An average of 4.0 out of 5 stars from 1 rating 110g/4oz plain flour1 tsp turmericpinch paprika2 x 85g/3oz skinless plaice fillets1 tsp olive oil 110g/4oz plain flour 1 tsp turmeric pinch paprika 2 x 85g/3oz skinless plaice fillets 1 tsp olive oil 4 new potatoes, thinly sliced25g/1oz buttersalt and freshly ground black pepper 4 new potatoes, thinly sliced 25g/1oz butter salt and freshly ground black pepper 6 raspberries, crushed2 tbsp red wine vinegar8 tbsp olive oil1 tbsp fresh chives, choppedlarge handful mixed salad leaves 6 raspberries, crushed 2 tbsp red wine vinegar 8 tbsp olive oil 1 tbsp fresh chives, chopped large handful mixed salad leaves Method For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside.Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through.Dredge the potatoes in the remaining flour mixture.Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl.For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Dredge the potatoes in the remaining flour mixture. Dredge the potatoes in the remaining flour mixture. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. | {
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"title": "Spiced plaice goujons with sautéed potatoes and salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 110g/4oz plain flour1 tsp turmericpinch paprika2 x 85g/3oz skinless plaice fillets1 tsp olive oil 110g/4oz plain flour 1 tsp turmeric pinch paprika 2 x 85g/3oz skinless plaice fillets 1 tsp olive oil 4 new potatoes, thinly sliced25g/1oz buttersalt and freshly ground black pepper 4 new potatoes, thinly sliced 25g/1oz butter salt and freshly ground black pepper 6 raspberries, crushed2 tbsp red wine vinegar8 tbsp olive oil1 tbsp fresh chives, choppedlarge handful mixed salad leaves 6 raspberries, crushed 2 tbsp red wine vinegar 8 tbsp olive oil 1 tbsp fresh chives, chopped large handful mixed salad leaves Method For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside.Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through.Dredge the potatoes in the remaining flour mixture.Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl.For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Dredge the potatoes in the remaining flour mixture. Dredge the potatoes in the remaining flour mixture. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside."
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} | 5800352b96b127dcdc575f8ac82fb1bd39e01cac9e30fa9e3c41364c5028023b | Skate wings with caper butter sauce and olive oil mash recipe
An average of 3.9 out of 5 stars from 7 ratings 2 skate wings50g/2oz plain flour, seasoned with salt and freshly ground black pepper25g/1oz butter1 tbsp olive oil 2 skate wings 50g/2oz plain flour, seasoned with salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 175g/6oz butter4 tbsp lemon juice3 tbsp caperberries, rinsed3 tbsp capers, rinsed2 tbsp roughly chopped flatleaf parsley 175g/6oz butter 4 tbsp lemon juice 3 tbsp caperberries, rinsed 3 tbsp capers, rinsed 2 tbsp roughly chopped flatleaf parsley 2 large potatoes, peeled and cut into chunks110ml/4fl oz olive oilsalt and freshly ground black pepper 2 large potatoes, peeled and cut into chunks 110ml/4fl oz olive oil salt and freshly ground black pepper Method For the skate wings, dredge the skate wings in the flour.Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.Add the lemon juice, caperberries, capers and parsley and stir through.For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. For the skate wings, dredge the skate wings in the flour. For the skate wings, dredge the skate wings in the flour. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and parsley and stir through. Add the lemon juice, caperberries, capers and parsley and stir through. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. | {
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"title": "Skate wings with caper butter sauce and olive oil mash recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings 2 skate wings50g/2oz plain flour, seasoned with salt and freshly ground black pepper25g/1oz butter1 tbsp olive oil 2 skate wings 50g/2oz plain flour, seasoned with salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 175g/6oz butter4 tbsp lemon juice3 tbsp caperberries, rinsed3 tbsp capers, rinsed2 tbsp roughly chopped flatleaf parsley 175g/6oz butter 4 tbsp lemon juice 3 tbsp caperberries, rinsed 3 tbsp capers, rinsed 2 tbsp roughly chopped flatleaf parsley 2 large potatoes, peeled and cut into chunks110ml/4fl oz olive oilsalt and freshly ground black pepper 2 large potatoes, peeled and cut into chunks 110ml/4fl oz olive oil salt and freshly ground black pepper Method For the skate wings, dredge the skate wings in the flour.Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.Add the lemon juice, caperberries, capers and parsley and stir through.For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. For the skate wings, dredge the skate wings in the flour. For the skate wings, dredge the skate wings in the flour. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and parsley and stir through. Add the lemon juice, caperberries, capers and parsley and stir through. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter."
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} | 27c6b806a9e450ebf1a94bad09e55203d883ca056b34c62430ac38108b2924b5 | Seared plaice fillets with warm butterbeans, lemon, chilli and herbs recipe
An average of 4.1 out of 5 stars from 8 ratings Seared plaice served on softened butter beans, lightly spiced and fresh with the flavours of lemon, thyme and mint. 175g/6oz dried butter beans, soaked overnight in cold water (alternatively 1x 200g tin of cooked butter beans)1 garlic clove, crushed1 sprig thyme1 tbsp vegetable oil½ red onion, diced1 red chilli, seeds removed, diced 1 tsp grated ginger1 garlic clove, slicedzest of half a lemon110ml/4fl oz chicken stock 6 mint leaves, chopped1 tbsp dill, chopped1 heaped tbsp crème fraîchedrizzle of extra virgin olive oil (optional) 175g/6oz dried butter beans, soaked overnight in cold water (alternatively 1x 200g tin of cooked butter beans) 1 garlic clove, crushed 1 sprig thyme 1 tbsp vegetable oil ½ red onion, diced 1 red chilli, seeds removed, diced 1 tsp grated ginger 1 garlic clove, sliced zest of half a lemon 110ml/4fl oz chicken stock 6 mint leaves, chopped 1 tbsp dill, chopped 1 heaped tbsp crème fraîche drizzle of extra virgin olive oil (optional) 400g/14oz skinless plaice filletssplash vegetable oilsalt and freshly ground black peppersqueeze lemon juice 400g/14oz skinless plaice fillets splash vegetable oil salt and freshly ground black pepper squeeze lemon juice Method For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer.Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute.Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat.Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper.For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person.Season the fillets with salt and black pepper.Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes.Using a fish slice, turn the fillets over and cook for a further minute.Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper.To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil. For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer. For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer. Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute. Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat. Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat. Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper. Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper. For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person. For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person. Season the fillets with salt and black pepper. Season the fillets with salt and black pepper. Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes. Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes. Using a fish slice, turn the fillets over and cook for a further minute. Using a fish slice, turn the fillets over and cook for a further minute. Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper. Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper. To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil. To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil. | {
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"title": "Seared plaice fillets with warm butterbeans, lemon, chilli and herbs recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings Seared plaice served on softened butter beans, lightly spiced and fresh with the flavours of lemon, thyme and mint. 175g/6oz dried butter beans, soaked overnight in cold water (alternatively 1x 200g tin of cooked butter beans)1 garlic clove, crushed1 sprig thyme1 tbsp vegetable oil½ red onion, diced1 red chilli, seeds removed, diced 1 tsp grated ginger1 garlic clove, slicedzest of half a lemon110ml/4fl oz chicken stock 6 mint leaves, chopped1 tbsp dill, chopped1 heaped tbsp crème fraîchedrizzle of extra virgin olive oil (optional) 175g/6oz dried butter beans, soaked overnight in cold water (alternatively 1x 200g tin of cooked butter beans) 1 garlic clove, crushed 1 sprig thyme 1 tbsp vegetable oil ½ red onion, diced 1 red chilli, seeds removed, diced 1 tsp grated ginger 1 garlic clove, sliced zest of half a lemon 110ml/4fl oz chicken stock 6 mint leaves, chopped 1 tbsp dill, chopped 1 heaped tbsp crème fraîche drizzle of extra virgin olive oil (optional) 400g/14oz skinless plaice filletssplash vegetable oilsalt and freshly ground black peppersqueeze lemon juice 400g/14oz skinless plaice fillets splash vegetable oil salt and freshly ground black pepper squeeze lemon juice Method For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer.Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute.Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat.Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper.For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person.Season the fillets with salt and black pepper.Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes.Using a fish slice, turn the fillets over and cook for a further minute.Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper.To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil. For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer. For the butterbeans, drain and rinse the pre-soaked beans and place in a deep saucepan, cover with fresh cold water then add the garlic and thyme and bring to a gentle simmer. Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Cook gently for approximately 40 minutes, skimming off any scum that rises to the top of the pan, until the beans are just tender, then drain and set aside. Alternatively use canned cooked butter beans that have been drained and rinsed well. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute. Heat a large non-stick frying pan over a medium heat, add a splash of oil and sauté the diced red onion, chilli, ginger and garlic for one minute. Add the pre-cooked butterbeans (or tinned butterbeans) and lemon zest and cook for a further minute. Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat. Add the chicken stock, increase the heat and simmer for a minute, then remove from the heat. Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper. Add the mint, crème fraîche and half of the chopped dill. Mix well and season to taste with salt and freshly ground black pepper. For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person. For the fish, prepare the plaice fillets. Using a sharp flexible knife trim the plaice of any skin and outer skirt pieces so you have three neat equally sized pieces of plaice per person. Season the fillets with salt and black pepper. Season the fillets with salt and black pepper. Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes. Heat a large non-stick frying pan over a medium heat. Add a splash of oil then lay the fillets in the pan, presentation side down (which is the flesh side) and cook for two minutes. Using a fish slice, turn the fillets over and cook for a further minute. Using a fish slice, turn the fillets over and cook for a further minute. Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper. Turn off the heat, squeeze over a little lemon juice, then remove and drain onto kitchen paper. To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil. To serve, arrange the butter beans and sauce in warm serving bowls and lay over the seared plaice. Scatter over the remaining dill and a drizzle of extra virgin olive oil."
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} | 9cc3f977885d00964a2ccfef730c5d74a6dd265cc79d715dc9ecc3cdd0822cdd | Monkfish with Iberico ham, peas, broad beans, morels and English asparagus recipe
An average of 5.0 out of 5 stars from 1 rating Monkfish with ham is a dinner party classic. This version bursts with the flavours of a bountiful spring. One to be savoured. 1 tbsp olive oil1 shallot, finely chopped100g/3½oz button mushrooms, finely chopped1 garlic clove, finely chopped250g/9oz butter, cut into cubes, at room temperature10g/¼oz chopped flatleaf parsley 1 tbsp olive oil 1 shallot, finely chopped 100g/3½oz button mushrooms, finely chopped 1 garlic clove, finely chopped 250g/9oz butter, cut into cubes, at room temperature 10g/¼oz chopped flatleaf parsley 100g/3½oz morel mushroomsolive oil, for frying2 shallots, finely chopped100ml/3½fl oz white wine250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus100g/3½oz broad beans100g/3½oz peas12 spears asparagussalt4 fillets monkfish (about 130-150g/4½-5½oz each)50g/1¾oz Iberico ham, thinly sliced1 lemon, juice only 100g/3½oz morel mushrooms olive oil, for frying 2 shallots, finely chopped 100ml/3½fl oz white wine 250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus 100g/3½oz broad beans 100g/3½oz peas 12 spears asparagus salt 4 fillets monkfish (about 130-150g/4½-5½oz each) 50g/1¾oz Iberico ham, thinly sliced 1 lemon, juice only Method For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside.For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced.Add the broad beans and then the peas and stir through a little of the parsley butter.Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes.To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side. For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside. For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced. For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced. Add the broad beans and then the peas and stir through a little of the parsley butter. Add the broad beans and then the peas and stir through a little of the parsley butter. Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes. To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side. To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/roast_monkfish_with_93596",
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"title": "Monkfish with Iberico ham, peas, broad beans, morels and English asparagus recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Monkfish with ham is a dinner party classic. This version bursts with the flavours of a bountiful spring. One to be savoured. 1 tbsp olive oil1 shallot, finely chopped100g/3½oz button mushrooms, finely chopped1 garlic clove, finely chopped250g/9oz butter, cut into cubes, at room temperature10g/¼oz chopped flatleaf parsley 1 tbsp olive oil 1 shallot, finely chopped 100g/3½oz button mushrooms, finely chopped 1 garlic clove, finely chopped 250g/9oz butter, cut into cubes, at room temperature 10g/¼oz chopped flatleaf parsley 100g/3½oz morel mushroomsolive oil, for frying2 shallots, finely chopped100ml/3½fl oz white wine250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus100g/3½oz broad beans100g/3½oz peas12 spears asparagussalt4 fillets monkfish (about 130-150g/4½-5½oz each)50g/1¾oz Iberico ham, thinly sliced1 lemon, juice only 100g/3½oz morel mushrooms olive oil, for frying 2 shallots, finely chopped 100ml/3½fl oz white wine 250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus 100g/3½oz broad beans 100g/3½oz peas 12 spears asparagus salt 4 fillets monkfish (about 130-150g/4½-5½oz each) 50g/1¾oz Iberico ham, thinly sliced 1 lemon, juice only Method For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside.For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced.Add the broad beans and then the peas and stir through a little of the parsley butter.Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes.To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side. For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside. For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced. For the monkfish, preheat the oven to 230C/450F/Gas 6 and clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced. Add the broad beans and then the peas and stir through a little of the parsley butter. Add the broad beans and then the peas and stir through a little of the parsley butter. Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes. Heat a dash of olive oil in an ovenproof pan and cook the monkfish until nicely browned all over. Transfer to the oven to cook for four minutes. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes. To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side. To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side."
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} | 0b49148d316bbfa243633a3247e2b21a82c6ec322d7db298c78c24622afd9544 | Pineapple, prawn and scallop curry recipe
An average of 4.5 out of 5 stars from 2 ratings Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste. 1 tsp cumin seeds, lightly toasted2 tsp coriander seeds, lightly toasted1 lemongrass stalk, hard outer leaves removed, chopped1 tbsp chopped galangal1 lime (preferably kaffir), grated zest and juice only1 tbsp finely chopped garlic 1 large shallot, chopped3 tbsp chopped coriander root (alternatively use coriander stems)1 tbsp chopped fresh turmeric1 tsp ground turmeric1 tbsp chopped fresh ginger4 red Thai or bird’s-eye chillies2 tsp kaapi (dried shrimp paste)1 tbsp medium curry powder2 tbsp vegetable oil 1 tsp cumin seeds, lightly toasted 2 tsp coriander seeds, lightly toasted 1 lemongrass stalk, hard outer leaves removed, chopped 1 tbsp chopped galangal 1 lime (preferably kaffir), grated zest and juice only 1 tbsp finely chopped garlic 1 large shallot, chopped 3 tbsp chopped coriander root (alternatively use coriander stems) 1 tbsp chopped fresh turmeric 1 tsp ground turmeric 1 tbsp chopped fresh ginger 4 red Thai or bird’s-eye chillies 2 tsp kaapi (dried shrimp paste) 1 tbsp medium curry powder 2 tbsp vegetable oil 2 tbsp groundnut or vegetable oil3 tbsp Laotian curry paste (from above)300g/10oz raw prawns, peeled, cleaned and deveined200g/7oz scallops, coral removed2 tbsp fish sauce1 tbsp sugar4 kaffir lime leaves500ml/18fl oz coconut milk1 small pineapple, peeled and diced4 spring onions, cut into 2.5cm/1in pieceshandful of holy basil or ordinary basil leaves, plus extra to garnish 2 tbsp groundnut or vegetable oil 3 tbsp Laotian curry paste (from above) 300g/10oz raw prawns, peeled, cleaned and deveined 200g/7oz scallops, coral removed 2 tbsp fish sauce 1 tbsp sugar 4 kaffir lime leaves 500ml/18fl oz coconut milk 1 small pineapple, peeled and diced 4 spring onions, cut into 2.5cm/1in pieces handful of holy basil or ordinary basil leaves, plus extra to garnish 250g/9oz cherry tomatoes, halved1 cucumber, sliced1 bunch spring onions, finely sliced1 red chilli, sliced into long strips1 iceberg lettuce, sliced1 lemon, juice only 250g/9oz cherry tomatoes, halved 1 cucumber, sliced 1 bunch spring onions, finely sliced 1 red chilli, sliced into long strips 1 iceberg lettuce, sliced 1 lemon, juice only Method For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. For the salad, place all the ingredients in a large bowl and gently toss.To serve, garnish each bowl of curry with a sprig of basil and serve with the salad. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. For the salad, place all the ingredients in a large bowl and gently toss. For the salad, place all the ingredients in a large bowl and gently toss. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad. | {
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"title": "Pineapple, prawn and scallop curry recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste. 1 tsp cumin seeds, lightly toasted2 tsp coriander seeds, lightly toasted1 lemongrass stalk, hard outer leaves removed, chopped1 tbsp chopped galangal1 lime (preferably kaffir), grated zest and juice only1 tbsp finely chopped garlic 1 large shallot, chopped3 tbsp chopped coriander root (alternatively use coriander stems)1 tbsp chopped fresh turmeric1 tsp ground turmeric1 tbsp chopped fresh ginger4 red Thai or bird’s-eye chillies2 tsp kaapi (dried shrimp paste)1 tbsp medium curry powder2 tbsp vegetable oil 1 tsp cumin seeds, lightly toasted 2 tsp coriander seeds, lightly toasted 1 lemongrass stalk, hard outer leaves removed, chopped 1 tbsp chopped galangal 1 lime (preferably kaffir), grated zest and juice only 1 tbsp finely chopped garlic 1 large shallot, chopped 3 tbsp chopped coriander root (alternatively use coriander stems) 1 tbsp chopped fresh turmeric 1 tsp ground turmeric 1 tbsp chopped fresh ginger 4 red Thai or bird’s-eye chillies 2 tsp kaapi (dried shrimp paste) 1 tbsp medium curry powder 2 tbsp vegetable oil 2 tbsp groundnut or vegetable oil3 tbsp Laotian curry paste (from above)300g/10oz raw prawns, peeled, cleaned and deveined200g/7oz scallops, coral removed2 tbsp fish sauce1 tbsp sugar4 kaffir lime leaves500ml/18fl oz coconut milk1 small pineapple, peeled and diced4 spring onions, cut into 2.5cm/1in pieceshandful of holy basil or ordinary basil leaves, plus extra to garnish 2 tbsp groundnut or vegetable oil 3 tbsp Laotian curry paste (from above) 300g/10oz raw prawns, peeled, cleaned and deveined 200g/7oz scallops, coral removed 2 tbsp fish sauce 1 tbsp sugar 4 kaffir lime leaves 500ml/18fl oz coconut milk 1 small pineapple, peeled and diced 4 spring onions, cut into 2.5cm/1in pieces handful of holy basil or ordinary basil leaves, plus extra to garnish 250g/9oz cherry tomatoes, halved1 cucumber, sliced1 bunch spring onions, finely sliced1 red chilli, sliced into long strips1 iceberg lettuce, sliced1 lemon, juice only 250g/9oz cherry tomatoes, halved 1 cucumber, sliced 1 bunch spring onions, finely sliced 1 red chilli, sliced into long strips 1 iceberg lettuce, sliced 1 lemon, juice only Method For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. For the salad, place all the ingredients in a large bowl and gently toss.To serve, garnish each bowl of curry with a sprig of basil and serve with the salad. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls. For the salad, place all the ingredients in a large bowl and gently toss. For the salad, place all the ingredients in a large bowl and gently toss. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad."
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} | f82741a0646898f8d57f4676af6b17ad5031f07d0296be2d4c8bb5ac8b26c532 | Smoked haddock and leek risotto with roasted smoked haddock and parsley oil recipe
An average of 4.9 out of 5 stars from 16 ratings 1 litre/1¾ pints fish stock25g/1oz butter1 shallot, finely chopped1 garlic clove, finely chopped2 leeks, thickly sliced250g/9oz Arborio rice50ml/2fl oz dry white wine225g/8oz undyed smoked haddock, cooked, skin removed, flaked75g/3oz mascarpone110g/4oz parmesan, grated4 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 litre/1¾ pints fish stock 25g/1oz butter 1 shallot, finely chopped 1 garlic clove, finely chopped 2 leeks, thickly sliced 250g/9oz Arborio rice 50ml/2fl oz dry white wine 225g/8oz undyed smoked haddock, cooked, skin removed, flaked 75g/3oz mascarpone 110g/4oz parmesan, grated 4 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 50g/2oz butter4 x 110g/4oz undyed smoked haddock fillets, skin removed 50g/2oz butter 4 x 110g/4oz undyed smoked haddock fillets, skin removed 1 small bunch flatleaf parsley, roughly chopped110ml/4fl oz extra virgin olive oil 1 small bunch flatleaf parsley, roughly chopped 110ml/4fl oz extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.For the risotto, place the fish stock into a pan and bring to a gentle simmer.Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured.Add the rice and cook for a minute, stirring well to coat the rice in the butter.Add the wine, bring to the boil and cook until the liquid is reduced by half.Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine.Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper.For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the risotto, place the fish stock into a pan and bring to a gentle simmer. For the risotto, place the fish stock into a pan and bring to a gentle simmer. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the wine, bring to the boil and cook until the liquid is reduced by half. Add the wine, bring to the boil and cook until the liquid is reduced by half. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine. Add the flaked cooked haddock and stir to combine. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. | {
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"title": "Smoked haddock and leek risotto with roasted smoked haddock and parsley oil recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings 1 litre/1¾ pints fish stock25g/1oz butter1 shallot, finely chopped1 garlic clove, finely chopped2 leeks, thickly sliced250g/9oz Arborio rice50ml/2fl oz dry white wine225g/8oz undyed smoked haddock, cooked, skin removed, flaked75g/3oz mascarpone110g/4oz parmesan, grated4 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 litre/1¾ pints fish stock 25g/1oz butter 1 shallot, finely chopped 1 garlic clove, finely chopped 2 leeks, thickly sliced 250g/9oz Arborio rice 50ml/2fl oz dry white wine 225g/8oz undyed smoked haddock, cooked, skin removed, flaked 75g/3oz mascarpone 110g/4oz parmesan, grated 4 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 50g/2oz butter4 x 110g/4oz undyed smoked haddock fillets, skin removed 50g/2oz butter 4 x 110g/4oz undyed smoked haddock fillets, skin removed 1 small bunch flatleaf parsley, roughly chopped110ml/4fl oz extra virgin olive oil 1 small bunch flatleaf parsley, roughly chopped 110ml/4fl oz extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.For the risotto, place the fish stock into a pan and bring to a gentle simmer.Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured.Add the rice and cook for a minute, stirring well to coat the rice in the butter.Add the wine, bring to the boil and cook until the liquid is reduced by half.Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine.Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper.For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the risotto, place the fish stock into a pan and bring to a gentle simmer. For the risotto, place the fish stock into a pan and bring to a gentle simmer. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the wine, bring to the boil and cook until the liquid is reduced by half. Add the wine, bring to the boil and cook until the liquid is reduced by half. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine. Add the flaked cooked haddock and stir to combine. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve."
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} | 36e52c18a3c8848b4544e39aa14626b45907a149c8b9dc594979f948bae6d4a2 | Pork belly and pigs’ cheeks in red wine sauce with gnocchi recipe
An average of 4.0 out of 5 stars from 1 rating This is a rich and flavourful dinner that is perfect for a dinner party or special occasion. 50g/1¾oz butter500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half500g/1lb 2oz pork belly, cut into chunks 1 onion, thinly sliced100g/3½oz smoked lardons1 tbsp flour1 head of garlic, cloves separated and peeled750ml/1¼ pint red wine 2 thyme sprigs1 bay leaf3 carrots, peeled and cut into chunks 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half 500g/1lb 2oz pork belly, cut into chunks 1 onion, thinly sliced 100g/3½oz smoked lardons 1 tbsp flour 1 head of garlic, cloves separated and peeled 750ml/1¼ pint red wine 2 thyme sprigs 1 bay leaf 3 carrots, peeled and cut into chunks 500g/1lb 2oz potatoes, skin on and cut into even-sized chunks2 free-range egg yolks100g/3½oz plain flour, plus extra for dusting50g/1¾oz butterbunch of fresh basil, leaves picked and shredded, to garnishsalt and freshly ground black pepper 500g/1lb 2oz potatoes, skin on and cut into even-sized chunks 2 free-range egg yolks 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz butter bunch of fresh basil, leaves picked and shredded, to garnish salt and freshly ground black pepper Method For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside.Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely.Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce. For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside. For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside. Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce. | {
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"title": "Pork belly and pigs’ cheeks in red wine sauce with gnocchi recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This is a rich and flavourful dinner that is perfect for a dinner party or special occasion. 50g/1¾oz butter500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half500g/1lb 2oz pork belly, cut into chunks 1 onion, thinly sliced100g/3½oz smoked lardons1 tbsp flour1 head of garlic, cloves separated and peeled750ml/1¼ pint red wine 2 thyme sprigs1 bay leaf3 carrots, peeled and cut into chunks 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and each cheek cut in half 500g/1lb 2oz pork belly, cut into chunks 1 onion, thinly sliced 100g/3½oz smoked lardons 1 tbsp flour 1 head of garlic, cloves separated and peeled 750ml/1¼ pint red wine 2 thyme sprigs 1 bay leaf 3 carrots, peeled and cut into chunks 500g/1lb 2oz potatoes, skin on and cut into even-sized chunks2 free-range egg yolks100g/3½oz plain flour, plus extra for dusting50g/1¾oz butterbunch of fresh basil, leaves picked and shredded, to garnishsalt and freshly ground black pepper 500g/1lb 2oz potatoes, skin on and cut into even-sized chunks 2 free-range egg yolks 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz butter bunch of fresh basil, leaves picked and shredded, to garnish salt and freshly ground black pepper Method For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside.Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely.Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce. For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside. For the pork in red wine sauce, heat the butter in a casserole dish and sauté the pigs’ cheeks and pork belly for a few minutes, turning until the meat is browned on all sides. Remove the meat from the pan and set aside. Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Add the onions and lardons to the casserole. Sweat for 10 minutes, or until the onion has softened and the lardons are cooked. Stir in the flour and cook for a minute, then add the meat back to the dish. Add the garlic, wine, thyme, bay leaf and enough water to just cover the ingredients in the dish. Simmer for 1–1½ hours, or until the meat is completely tender. Add the carrots and more water if needed and cook for another 30 minutes. If the sauce needs to reduce, cook for slightly longer. Remove the garlic cloves, thyme sprigs and bay leaf. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely. Meanwhile, make the gnocchi. Place the potatoes in a saucepan of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes). Drain and leave to cool slightly. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until very smooth or pass through a ricer, then set aside to cool completely. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Leave to drain on kitchen paper. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce. Heat the butter in a frying pan and add the gnocchi. Fry gently on each side until the gnocchi just starts to colour. Garnish the gnocchi with the basil and serve with the pork in red wine sauce."
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} | 3f768a931a80bd146997120211728fbd5d4b7417d184f99d6de999239b88d3bc | Chilli beef meatballs in tomato, white wine and romero pepper sauce recipe
An average of 5.0 out of 5 stars from 3 ratings 250g/9oz beef mince1 garlic clove, crushed½ onion, finely chopped1 free-range egg, lightly beaten½tsp chilli powderflour, for dredging 250g/9oz beef mince 1 garlic clove, crushed ½ onion, finely chopped 1 free-range egg, lightly beaten ½tsp chilli powder flour, for dredging 1 tbsp olive oil½ onion, finely chopped2 garlic cloves, crushed1 romero pepper, seeds removed, chopped1 tbsp tomato purée1 tsp chilli flakes150ml/¼ pint white wine 1 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, crushed 1 romero pepper, seeds removed, chopped 1 tbsp tomato purée 1 tsp chilli flakes 150ml/¼ pint white wine 200g/7oz basmati rice, washedhandful chopped fresh parsley handful chopped fresh dillsalt and freshly ground black pepper1 tbsp olive oil 200g/7oz basmati rice, washed handful chopped fresh parsley handful chopped fresh dill salt and freshly ground black pepper 1 tbsp olive oil Method For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl.With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour.For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured.Add the garlic and the romero pepper and fry for 2-3 minutes.Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half.Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through.For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil.Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through.When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper.Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate.To serve, arrange the meatballs around the rice and pour over the sauce. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. To serve, arrange the meatballs around the rice and pour over the sauce. To serve, arrange the meatballs around the rice and pour over the sauce. | {
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"title": "Chilli beef meatballs in tomato, white wine and romero pepper sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 250g/9oz beef mince1 garlic clove, crushed½ onion, finely chopped1 free-range egg, lightly beaten½tsp chilli powderflour, for dredging 250g/9oz beef mince 1 garlic clove, crushed ½ onion, finely chopped 1 free-range egg, lightly beaten ½tsp chilli powder flour, for dredging 1 tbsp olive oil½ onion, finely chopped2 garlic cloves, crushed1 romero pepper, seeds removed, chopped1 tbsp tomato purée1 tsp chilli flakes150ml/¼ pint white wine 1 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, crushed 1 romero pepper, seeds removed, chopped 1 tbsp tomato purée 1 tsp chilli flakes 150ml/¼ pint white wine 200g/7oz basmati rice, washedhandful chopped fresh parsley handful chopped fresh dillsalt and freshly ground black pepper1 tbsp olive oil 200g/7oz basmati rice, washed handful chopped fresh parsley handful chopped fresh dill salt and freshly ground black pepper 1 tbsp olive oil Method For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl.With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour.For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured.Add the garlic and the romero pepper and fry for 2-3 minutes.Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half.Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through.For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil.Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through.When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper.Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate.To serve, arrange the meatballs around the rice and pour over the sauce. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. To serve, arrange the meatballs around the rice and pour over the sauce. To serve, arrange the meatballs around the rice and pour over the sauce."
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} | ef8afae727ba5c5697ae0997f2aea7ffe131bfede1a043e526165c3d51590ef4 | Bucks fizz snowball tart recipe
To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder.To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife. To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder. To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife. | {
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"title": "Bucks fizz snowball tart recipe",
"content": "To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder.To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife. To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. To make the orange sweet pastry, cream the butter and sugar together in a stand mixer until light and soft. Add the orange zest, egg yoks and 25ml/1fl oz water and mix again. Add the flour in three additions, mixing very briefly each time. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Bring the pastry together to form a flat disc, wrap with greaseproof paper and place in the fridge for an hour. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. Roll the pastry out on a clean surface to 2mm thick and line the tart rings, making sure the pastry is pushed into the edges. Trim the pastry leaving a 1in/2cm overhang. Line with scrunched up greaseproof paper and fill with baking beans and blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until golden-brown. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. To make the filling, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. Place the champagne, orange juice and zest in a small pan and warm gently. Pour over the chocolate and whisk until completely smooth. Pour into the baked tart cases and place in the fridge for 1 hour. Put the rest of the ganache in a bowl and set in the fridge to make the snowballs. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snowballs, roll the leftover ganache into various sized small snowballs and roll in icing sugar. Leave in the fridge until needed. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder. To make the snow, place the chocolate in the fridge, then blend in a food processor to form a small crumb, tip into a bowl and mix with some shimmer powder. To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. To make the snowflakes, melt the white chocolate in a bowl set over a pan of gently simmering water. Be very careful that the water doesn’t touch the bowl. Allow to cool to room temperature. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. Fill a squeezy bottle or piping bag with the melted chocolate and cut the smallest possible hole in the top. Tape some baking paper to a tray or your work surface, and pipe your snowflakes onto them. Be creative and make different shapes and sizes. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife. To decorate, trim the excess pastry from the tart cases and slide off the rings. Pile the snow on top and dot the snowballs around. Top with the snowflakes and place on a cake stand. Serve at room temperature and cut with a hot, wet sharp knife."
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} | 72063170410d6f6b0de7eb73e27ee76012c2c59a0dc7083ad19d4baad779cffb | Smoked haddock fish cakes recipe
For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk.Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones.Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper.With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set.Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper.To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk. Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones. Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones. Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes. Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes. Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper. Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper. With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set. With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper. For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper. To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes. To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Smoked haddock fish cakes recipe",
"content": "For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk.Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones.Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper.With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set.Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper.To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk. Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones. Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones. Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes. Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes. Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper. Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper. With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set. With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper. For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper. To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes. To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes."
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} | daa32c113b8e1da38251b60b30fa77ecfde52abdd0e700f4ca56af10815b65fb | Smoked salmon fish cakes recipe
An average of 0.0 out of 5 stars from 0 ratings These simple fishcakes are ready in a flash and a great way to use up any leftover mashed potato. 300g/10½oz potatoes, boiled and made into a dry mash1 tbsp mayonnaise1 large free-range egg, separatedsplash of sweet chilli sauce115g/4oz smoked salmon, chopped (you can use trimmings)2 tbsp capers, chopped1 tbsp fresh dill, chopped100ml/3½fl oz milk50g/1¾oz dried breadcrumbs2 tbsp sunflower oil 300g/10½oz potatoes, boiled and made into a dry mash 1 tbsp mayonnaise 1 large free-range egg, separated splash of sweet chilli sauce 115g/4oz smoked salmon, chopped (you can use trimmings) 2 tbsp capers, chopped 1 tbsp fresh dill, chopped 100ml/3½fl oz milk 50g/1¾oz dried breadcrumbs 2 tbsp sunflower oil Method Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.Chill in the fridge until ready to cook.Preheat the oven to 160C/325F/Gas 3.Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Shape the mixture into fishcakes. Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. Chill in the fridge until ready to cook. Chill in the fridge until ready to cook. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. | {
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"url": "https://www.bbc.co.uk/food/recipes/smoked_salmon_fish_cakes_41018",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked salmon fish cakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These simple fishcakes are ready in a flash and a great way to use up any leftover mashed potato. 300g/10½oz potatoes, boiled and made into a dry mash1 tbsp mayonnaise1 large free-range egg, separatedsplash of sweet chilli sauce115g/4oz smoked salmon, chopped (you can use trimmings)2 tbsp capers, chopped1 tbsp fresh dill, chopped100ml/3½fl oz milk50g/1¾oz dried breadcrumbs2 tbsp sunflower oil 300g/10½oz potatoes, boiled and made into a dry mash 1 tbsp mayonnaise 1 large free-range egg, separated splash of sweet chilli sauce 115g/4oz smoked salmon, chopped (you can use trimmings) 2 tbsp capers, chopped 1 tbsp fresh dill, chopped 100ml/3½fl oz milk 50g/1¾oz dried breadcrumbs 2 tbsp sunflower oil Method Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.Chill in the fridge until ready to cook.Preheat the oven to 160C/325F/Gas 3.Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Shape the mixture into fishcakes. Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. Chill in the fridge until ready to cook. Chill in the fridge until ready to cook. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven."
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} | b325a469e2a26b553988b879b18e6ef0002c449ab3458be8b18a92b9755bcea5 | Trout with mussel and chorizo salsa recipe
An average of 5.0 out of 5 stars from 3 ratings Salsa simply means sauce in Spanish. This one is quick to cook and contains mussels and chorizo for rich flavour. 400g/14oz mussels, scrubbed and debearded100ml/3½fl oz dry white wine4 thyme sprigs2 tbsp olive oil200g/7oz cooking chorizo, chopped1 onion, chopped2 garlic cloves, chopped1 x 400g tin chopped tomatoes2 tbsp chopped fresh flatleaf parsley2 trout fillets, pin-boned and skin onsalt and freshly ground black peppercrusty bread, to serve 400g/14oz mussels, scrubbed and debearded 100ml/3½fl oz dry white wine 4 thyme sprigs 2 tbsp olive oil 200g/7oz cooking chorizo, chopped 1 onion, chopped 2 garlic cloves, chopped 1 x 400g tin chopped tomatoes 2 tbsp chopped fresh flatleaf parsley 2 trout fillets, pin-boned and skin on salt and freshly ground black pepper crusty bread, to serve Method Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside.Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper.Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread. Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside. Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper. Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper. Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread. | {
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"title": "Trout with mussel and chorizo salsa recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Salsa simply means sauce in Spanish. This one is quick to cook and contains mussels and chorizo for rich flavour. 400g/14oz mussels, scrubbed and debearded100ml/3½fl oz dry white wine4 thyme sprigs2 tbsp olive oil200g/7oz cooking chorizo, chopped1 onion, chopped2 garlic cloves, chopped1 x 400g tin chopped tomatoes2 tbsp chopped fresh flatleaf parsley2 trout fillets, pin-boned and skin onsalt and freshly ground black peppercrusty bread, to serve 400g/14oz mussels, scrubbed and debearded 100ml/3½fl oz dry white wine 4 thyme sprigs 2 tbsp olive oil 200g/7oz cooking chorizo, chopped 1 onion, chopped 2 garlic cloves, chopped 1 x 400g tin chopped tomatoes 2 tbsp chopped fresh flatleaf parsley 2 trout fillets, pin-boned and skin on salt and freshly ground black pepper crusty bread, to serve Method Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside.Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper.Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread. Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine and 2 thyme sprigs in a large saucepan. Cover with a lid and cook for 3–4 minutes. Discard any mussels that remain closed and set aside the rest. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside. Heat a tablespoon of the oil in a frying pan and add the chorizo. Cook for 2–3 minutes, or until crisp. Remove from the pan and set aside. Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper. Add the onion, garlic and the remaining thyme to the pan and cook for 4–5 minutes, or until soft. Return the chorizo to the pan and pour in the tomatoes. Cook until the volume of liquid has reduced by half. Stir in the mussels and parsley and season with salt and pepper. Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Heat the remaining oil in a frying pan. Once hot, add the trout and fry on each side for 2 minutes, or until cooked through. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread. Divide the sauce between two warmed plates and top with a trout fillet. Serve immediately with the crusty bread."
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} | c8fe157771d0c153d83f0b2d5d0d20effe29d1a2bc92199a07a23a34aba5a731 | Seared tuna with panzanella-style salad recipe
For the salad, preheat the oven to 150C/300F/Gas 1.Place the tomatoes onto a baking tray, cut-side facing upwards.Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly.Increase the oven temperature to 220C/450F/Gas 8.Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper.Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown.Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened.Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée.In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes.Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside.For the tuna, place the tuna steaks onto a large plate.In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes.When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. Give the tuna a quarter turn and cook for a further minute. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna.Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute.To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing. For the salad, preheat the oven to 150C/300F/Gas 1. For the salad, preheat the oven to 150C/300F/Gas 1. Place the tomatoes onto a baking tray, cut-side facing upwards. Place the tomatoes onto a baking tray, cut-side facing upwards. Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly. Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly. Increase the oven temperature to 220C/450F/Gas 8. Increase the oven temperature to 220C/450F/Gas 8. Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown. Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened. Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée. Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée. In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes. In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes. Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside. Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside. For the tuna, place the tuna steaks onto a large plate. For the tuna, place the tuna steaks onto a large plate. In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes. Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes. When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. Give the tuna a quarter turn and cook for a further minute. Give the tuna a quarter turn and cook for a further minute. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna. Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute. To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing. To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing. | {
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"title": "Seared tuna with panzanella-style salad recipe",
"content": "For the salad, preheat the oven to 150C/300F/Gas 1.Place the tomatoes onto a baking tray, cut-side facing upwards.Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly.Increase the oven temperature to 220C/450F/Gas 8.Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper.Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown.Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened.Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée.In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes.Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside.For the tuna, place the tuna steaks onto a large plate.In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes.When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. Give the tuna a quarter turn and cook for a further minute. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna.Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute.To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing. For the salad, preheat the oven to 150C/300F/Gas 1. For the salad, preheat the oven to 150C/300F/Gas 1. Place the tomatoes onto a baking tray, cut-side facing upwards. Place the tomatoes onto a baking tray, cut-side facing upwards. Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle over one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly. Transfer the tomatoes to the oven and cook for one hour, or until softened and slightly dried out. Remove from the oven and set aside to cool slightly. Increase the oven temperature to 220C/450F/Gas 8. Increase the oven temperature to 220C/450F/Gas 8. Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown. Transfer to the oven and cook for 5-7 minutes, or until crisp and golden-brown. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened. Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée. Blend two-thirds of the roasted tomatoes and all of the red wine vinegar and olive oil in a food processor to a fine purée. In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes. In a bowl, add half of the purée mixture to the crisp ciabatta croûtons and set aside to soak for five minutes. Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside. Stir in the remaining roasted tomatoes, capers, piquillo peppers and basil leaves. Set aside. For the tuna, place the tuna steaks onto a large plate. For the tuna, place the tuna steaks onto a large plate. In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. In a bowl, whisk together the lemon zest, garlic and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes. Pour the mixture over the tuna steaks and turn to completely coat them in the mixture. Set aside to marinate for 30 minutes. When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. When the tuna has marinated, heat a griddle pan over a medium heat until hot. When the pan is hot, add the tuna and cook for one minute. Give the tuna a quarter turn and cook for a further minute. Give the tuna a quarter turn and cook for a further minute. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna. Turn the tuna by a quarter again and continue to cook for a further minute, or until criss-cross golden-brown griddle marks have appeared on the tuna. Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Turn the tuna steaks over and cook for 1-2 minutes, or until cooked to your liking. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute. Remove the tuna steaks from the pan and set aside on a warm plate to rest for one minute. To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing. To serve, carve the tuna steaks into thick slices. Divide the salad equally among four serving plates. Place one tuna steak on top of each. Drizzle over the tomato dressing."
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} | eb0db8006506377d09239c23c3686b45768a5f893ef56df3ca5278323d5f6bdd | Beef with a garlic and parsley risotto recipe
Beef with a garlic and parsley risotto and roasted shallots An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_with_a_garlic_and_62404_16x9.jpg A rich dish of creamy risotto topped with tender pieces of beef fillet. 50g/1¾oz butter50g/1¾oz fresh parsley, chopped½ garlic clove, crushed4 banana shallots, three halved (with skin on) and one finely chopped2 garlic cloves, finely chopped50g/1¾oz arborio rice50ml/2fl oz white wine300ml/10fl oz chicken stock25ml/1fl oz olive oil1 x 500g/1lb 2oz beef fillet (preferably Dexter beef)salt and freshly ground black pepper2 tbsp mascarpone50g/1¾oz parmesan, grated1 small bunch fresh parsley, leaves chopped 50g/1¾oz butter 50g/1¾oz fresh parsley, chopped ½ garlic clove, crushed 4 banana shallots, three halved (with skin on) and one finely chopped 2 garlic cloves, finely chopped 50g/1¾oz arborio rice 50ml/2fl oz white wine 300ml/10fl oz chicken stock 25ml/1fl oz olive oil 1 x 500g/1lb 2oz beef fillet (preferably Dexter beef) salt and freshly ground black pepper 2 tbsp mascarpone 50g/1¾oz parmesan, grated 1 small bunch fresh parsley, leaves chopped Method Preheat a barbecue or griddle pan to hot.In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.)Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally.Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through.Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper.To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates. Preheat a barbecue or griddle pan to hot. Preheat a barbecue or griddle pan to hot. In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.) In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.) Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally. Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through. Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through. Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper. Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper. To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates. To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates. | {
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"title": "Beef with a garlic and parsley risotto recipe",
"content": "Beef with a garlic and parsley risotto and roasted shallots An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_with_a_garlic_and_62404_16x9.jpg A rich dish of creamy risotto topped with tender pieces of beef fillet. 50g/1¾oz butter50g/1¾oz fresh parsley, chopped½ garlic clove, crushed4 banana shallots, three halved (with skin on) and one finely chopped2 garlic cloves, finely chopped50g/1¾oz arborio rice50ml/2fl oz white wine300ml/10fl oz chicken stock25ml/1fl oz olive oil1 x 500g/1lb 2oz beef fillet (preferably Dexter beef)salt and freshly ground black pepper2 tbsp mascarpone50g/1¾oz parmesan, grated1 small bunch fresh parsley, leaves chopped 50g/1¾oz butter 50g/1¾oz fresh parsley, chopped ½ garlic clove, crushed 4 banana shallots, three halved (with skin on) and one finely chopped 2 garlic cloves, finely chopped 50g/1¾oz arborio rice 50ml/2fl oz white wine 300ml/10fl oz chicken stock 25ml/1fl oz olive oil 1 x 500g/1lb 2oz beef fillet (preferably Dexter beef) salt and freshly ground black pepper 2 tbsp mascarpone 50g/1¾oz parmesan, grated 1 small bunch fresh parsley, leaves chopped Method Preheat a barbecue or griddle pan to hot.In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.)Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally.Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through.Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper.To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates. Preheat a barbecue or griddle pan to hot. Preheat a barbecue or griddle pan to hot. In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.) In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.) Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally. Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally. Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through. Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through. Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper. Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper. To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates. To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates."
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} | 9e98a43055fd0101d036de566cb5006e3c4004a4019cce6f3b4fbf3e83480bc9 | Delia's parsley sauce recipe
An average of 4.8 out of 5 stars from 4 ratings I love parsley sauce with baked cod and mashed potatoes, and it's also excellent with gammon, but most especially I love it with salmon fishcakes. 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper Method Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. | {
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"title": "Delia's parsley sauce recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings I love parsley sauce with baked cod and mashed potatoes, and it's also excellent with gammon, but most especially I love it with salmon fishcakes. 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper Method Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug."
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} | 9490816d697667441979402dc83e30ffe9c32d08e4ce4b53762627f4328fb2cd | Poached salmon with parsley sauce and leeks recipe
An average of 3.7 out of 5 stars from 3 ratings James Martin serves up poached salmon with a classic English parsley sauce and sautéed leeks 500ml/18 fl oz full fat milk1 onion, halved and studded with 2 cloves1 bay leaf½ tsp black peppercorns4 x 175g/6oz salmon fillet, skin on50g/1¾oz butter25g/1oz plain flour50ml/2 fl oz double cream4 tbsp flat leaf parsley, finely chopped3 lemons1 leek, finely dicedSalt and pepper 500ml/18 fl oz full fat milk 1 onion, halved and studded with 2 cloves 1 bay leaf ½ tsp black peppercorns 4 x 175g/6oz salmon fillet, skin on 50g/1¾oz butter 25g/1oz plain flour 50ml/2 fl oz double cream 4 tbsp flat leaf parsley, finely chopped 3 lemons 1 leek, finely diced Salt and pepper Method In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer.Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes.Remove the salmon from the milk and set aside, and strain the milk into a bowl.In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown.Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened.Whisk in the double cream and parsley.Taste and adjust the seasoning with salt, black pepper and lemon juice.Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Remove the salmon from the milk and set aside, and strain the milk into a bowl. Remove the salmon from the milk and set aside, and strain the milk into a bowl. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the double cream and parsley. Whisk in the double cream and parsley. Taste and adjust the seasoning with salt, black pepper and lemon juice. Taste and adjust the seasoning with salt, black pepper and lemon juice. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Season with salt and black pepper. Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/poached_salmon_with_07060",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached salmon with parsley sauce and leeks recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings James Martin serves up poached salmon with a classic English parsley sauce and sautéed leeks 500ml/18 fl oz full fat milk1 onion, halved and studded with 2 cloves1 bay leaf½ tsp black peppercorns4 x 175g/6oz salmon fillet, skin on50g/1¾oz butter25g/1oz plain flour50ml/2 fl oz double cream4 tbsp flat leaf parsley, finely chopped3 lemons1 leek, finely dicedSalt and pepper 500ml/18 fl oz full fat milk 1 onion, halved and studded with 2 cloves 1 bay leaf ½ tsp black peppercorns 4 x 175g/6oz salmon fillet, skin on 50g/1¾oz butter 25g/1oz plain flour 50ml/2 fl oz double cream 4 tbsp flat leaf parsley, finely chopped 3 lemons 1 leek, finely diced Salt and pepper Method In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer.Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes.Remove the salmon from the milk and set aside, and strain the milk into a bowl.In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown.Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened.Whisk in the double cream and parsley.Taste and adjust the seasoning with salt, black pepper and lemon juice.Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Remove the salmon from the milk and set aside, and strain the milk into a bowl. Remove the salmon from the milk and set aside, and strain the milk into a bowl. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the double cream and parsley. Whisk in the double cream and parsley. Taste and adjust the seasoning with salt, black pepper and lemon juice. Taste and adjust the seasoning with salt, black pepper and lemon juice. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Season with salt and black pepper. Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badd61eb3bdbfd0cc01ecc"
} | f03ad12b37510e0cc082d19dd5042e28dc9b3c120d7fdea13add602cc16941a2 | The Hairy Bikers' fish burger recipe
An average of 4.6 out of 5 stars from 8 ratings You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn't contain any potato. 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped50g/1¾oz breadcrumbs1 free-range egg, beaten½ lime, zest and juice1 garlic clove, crushed2 tbsp finely chopped coriander2 tsp soy sauce1 tbsp vegetable oil, for cookingsea salt and freshly ground black pepper 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped 50g/1¾oz breadcrumbs 1 free-range egg, beaten ½ lime, zest and juice 1 garlic clove, crushed 2 tbsp finely chopped coriander 2 tsp soy sauce 1 tbsp vegetable oil, for cooking sea salt and freshly ground black pepper 50g/1¾oz breadcrumbs1–2 tbsp black sesame seeds 50g/1¾oz breadcrumbs 1–2 tbsp black sesame seeds 200g/7oz mayonnaise½ tsp Dijon mustard2 tbsp capers, finely chopped2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped1 green chilli, finely chopped1 garlic clove, crushed½ lime, zest and juicepinch sugarpinch salt 200g/7oz mayonnaise ½ tsp Dijon mustard 2 tbsp capers, finely chopped 2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped 1 green chilli, finely chopped 1 garlic clove, crushed ½ lime, zest and juice pinch sugar pinch salt burger bunsLittle Gem lettuce, leaves separated burger buns Little Gem lettuce, leaves separated Method To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. To make the fish burgers, place the fish in a food processor and blend to a paste. To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fish_burger_63103",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The Hairy Bikers' fish burger recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn't contain any potato. 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped50g/1¾oz breadcrumbs1 free-range egg, beaten½ lime, zest and juice1 garlic clove, crushed2 tbsp finely chopped coriander2 tsp soy sauce1 tbsp vegetable oil, for cookingsea salt and freshly ground black pepper 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped 50g/1¾oz breadcrumbs 1 free-range egg, beaten ½ lime, zest and juice 1 garlic clove, crushed 2 tbsp finely chopped coriander 2 tsp soy sauce 1 tbsp vegetable oil, for cooking sea salt and freshly ground black pepper 50g/1¾oz breadcrumbs1–2 tbsp black sesame seeds 50g/1¾oz breadcrumbs 1–2 tbsp black sesame seeds 200g/7oz mayonnaise½ tsp Dijon mustard2 tbsp capers, finely chopped2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped1 green chilli, finely chopped1 garlic clove, crushed½ lime, zest and juicepinch sugarpinch salt 200g/7oz mayonnaise ½ tsp Dijon mustard 2 tbsp capers, finely chopped 2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped 1 green chilli, finely chopped 1 garlic clove, crushed ½ lime, zest and juice pinch sugar pinch salt burger bunsLittle Gem lettuce, leaves separated burger buns Little Gem lettuce, leaves separated Method To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. To make the fish burgers, place the fish in a food processor and blend to a paste. To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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