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} | c1615060e772c77d5007dd2dc82a9d2b1de3a4fca0f97bd654097e27404f5bcd | Crabcakes recipe
An average of 0.0 out of 5 stars from 0 ratings 450g/16oz crabmeat1 tsp mustard powder2 tsp Worcestershire sauce1 tbsp mayonnaise1 tbsp chopped fresh parsley1 free-range egg yolk4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating30g/1oz butter 450g/16oz crabmeat 1 tsp mustard powder 2 tsp Worcestershire sauce 1 tbsp mayonnaise 1 tbsp chopped fresh parsley 1 free-range egg yolk 4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating 30g/1oz butter Method Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter.Form the mixture into eight individual fishcakes using your hands.Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat.Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Form the mixture into eight individual fishcakes using your hands. Form the mixture into eight individual fishcakes using your hands. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. | {
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"url": "https://www.bbc.co.uk/food/recipes/crabcakes_85675",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crabcakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 450g/16oz crabmeat1 tsp mustard powder2 tsp Worcestershire sauce1 tbsp mayonnaise1 tbsp chopped fresh parsley1 free-range egg yolk4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating30g/1oz butter 450g/16oz crabmeat 1 tsp mustard powder 2 tsp Worcestershire sauce 1 tbsp mayonnaise 1 tbsp chopped fresh parsley 1 free-range egg yolk 4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating 30g/1oz butter Method Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter.Form the mixture into eight individual fishcakes using your hands.Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat.Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Form the mixture into eight individual fishcakes using your hands. Form the mixture into eight individual fishcakes using your hands. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once."
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} | 800654250cd5cb9cf94b5efc7fb8c5be2faa5f84aae4b343f1e746845c283089 | Caramelised onion and mustard tart recipe
For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together).Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour.Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes.Preheat the oven to 200F/400F/Gas 6.Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool.Reduce the oven temperature to 180C/355F/Gas 4.Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat.Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned.Whisk together the eggs, egg yolks, mustard and cream in a clean bowl.Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown.For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine.For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly.Pour the dressing over the bean mixture and mix well.To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each. For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together). For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together). Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour. Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour. Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes. Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes. Preheat the oven to 200F/400F/Gas 6. Preheat the oven to 200F/400F/Gas 6. Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool. Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool. Reduce the oven temperature to 180C/355F/Gas 4. Reduce the oven temperature to 180C/355F/Gas 4. Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat. Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat. Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned. Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned. Whisk together the eggs, egg yolks, mustard and cream in a clean bowl. Whisk together the eggs, egg yolks, mustard and cream in a clean bowl. Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown. Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown. For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine. For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine. For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly. For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly. Pour the dressing over the bean mixture and mix well. Pour the dressing over the bean mixture and mix well. To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each. To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caramelisedonionandm_85435",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caramelised onion and mustard tart recipe",
"content": "For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together).Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour.Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes.Preheat the oven to 200F/400F/Gas 6.Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool.Reduce the oven temperature to 180C/355F/Gas 4.Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat.Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned.Whisk together the eggs, egg yolks, mustard and cream in a clean bowl.Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown.For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine.For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly.Pour the dressing over the bean mixture and mix well.To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each. For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together). For the pastry, place the flour, butter, sugar and egg into a food processor and pulse until just coming together as a dough (add a little milk if necessary to bring the dough together). Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour. Bring the dough together into a ball, wrap in cling film and place into the fridge to chill for at least an hour. Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes. Unwrap and roll out the pastry onto a floured work surface to fit a 20cm/8in tart case. Press the pastry into the case and place into the fridge to chill for 45 minutes. Preheat the oven to 200F/400F/Gas 6. Preheat the oven to 200F/400F/Gas 6. Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool. Place the chilled tart case into the oven to bake for 10-15 minutes, until golden-brown. Remove from the oven and leave to cool. Reduce the oven temperature to 180C/355F/Gas 4. Reduce the oven temperature to 180C/355F/Gas 4. Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat. Meanwhile, for the filling, heat the butter and oil together in a large, heavy-bottomed saucepan over a low heat. Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned. Add the onions and garlic and season well with salt and freshly ground black pepper. Cook the onions very gently for about 30-40 minutes until very soft and golden, but not browned. Whisk together the eggs, egg yolks, mustard and cream in a clean bowl. Whisk together the eggs, egg yolks, mustard and cream in a clean bowl. Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown. Add the slow-cooked onions to the egg mixture, then spoon the mixture into the cooked tart case. Transfer to the oven to bake for 20-25 minutes, or until the filling is set and golden-brown. For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine. For the bean salad, place all of the beans and the chopped mint into a large clean bowl and mix to combine. For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly. For the dressing, place the mustard, lemon juice and white wine vinegar into a clean bowl. Season, to taste, with salt and freshly ground black pepper and slowly pour in the oil, whisking constantly. Pour the dressing over the bean mixture and mix well. Pour the dressing over the bean mixture and mix well. To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each. To serve, cut out four wedges of warm onion tart and place onto plates. Place a spoonful of bean salad alongside each."
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} | 7fc4febaf7616d35f01db39ff7a875707807ce860fff9e74fa05025892a867ff | Seafood pasta with white wine and chilli recipe
An average of 4.8 out of 5 stars from 4 ratings Prawns and mussels cooked in white wine and chilli served up with squid ink pasta. Fresh and delicious! 2 tbsp olive oil1 garlic clove, crushed½ red chilli, seeds removed, finely sliced1 large vine tomato, chopped6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)55g/2oz prawns, shells removed, de-veined, choppedsalt and freshly ground black pepper150g/5½oz dried black (squid ink) linguine 2 tbsp olive oil 1 garlic clove, crushed ½ red chilli, seeds removed, finely sliced 1 large vine tomato, chopped 6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly) 55g/2oz prawns, shells removed, de-veined, chopped salt and freshly ground black pepper 150g/5½oz dried black (squid ink) linguine Method Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.Cook the pasta according to the instructions on the packet. When it is cooked, drain.Stir the sauce into the cooked pasta, pile on a plate and serve. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Stir the sauce into the cooked pasta, pile on a plate and serve. Stir the sauce into the cooked pasta, pile on a plate and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/seafoodpasta_86886",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood pasta with white wine and chilli recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Prawns and mussels cooked in white wine and chilli served up with squid ink pasta. Fresh and delicious! 2 tbsp olive oil1 garlic clove, crushed½ red chilli, seeds removed, finely sliced1 large vine tomato, chopped6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)55g/2oz prawns, shells removed, de-veined, choppedsalt and freshly ground black pepper150g/5½oz dried black (squid ink) linguine 2 tbsp olive oil 1 garlic clove, crushed ½ red chilli, seeds removed, finely sliced 1 large vine tomato, chopped 6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly) 55g/2oz prawns, shells removed, de-veined, chopped salt and freshly ground black pepper 150g/5½oz dried black (squid ink) linguine Method Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.Cook the pasta according to the instructions on the packet. When it is cooked, drain.Stir the sauce into the cooked pasta, pile on a plate and serve. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Stir the sauce into the cooked pasta, pile on a plate and serve. Stir the sauce into the cooked pasta, pile on a plate and serve."
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} | 1a84a640c7784406c68c22a791980aae252698ebadb171aacc88de6d52d6527b | Roast pear and poached pear in white wine recipe
An average of 5.0 out of 5 stars from 2 ratings Sweet poached pears are served with a side of roasted pears with a crunchy topping. 4 blush pears, peeled leaving a little skin around the stalk like a collar1 x 750ml bottle dry white wine300g/10½oz caster sugar1 red chilli1 stick cinnamon2 cloves1 bay leaf 4 blush pears, peeled leaving a little skin around the stalk like a collar 1 x 750ml bottle dry white wine 300g/10½oz caster sugar 1 red chilli 1 stick cinnamon 2 cloves 1 bay leaf 2 blush pears, halved and cored16 walnuts, chopped16 almonds, chopped1 small shallot, finely chopped4 tbsp runny honey1 lemon, zest and juice only1 pinch chilli flakesolive oil, for drizzling 2 blush pears, halved and cored 16 walnuts, chopped 16 almonds, chopped 1 small shallot, finely chopped 4 tbsp runny honey 1 lemon, zest and juice only 1 pinch chilli flakes olive oil, for drizzling selection of cold meatsblue cheeseBritish soft cheese selection of cold meats blue cheese British soft cheese Method For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste.Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear.Preheat the oven to 180C/160C Fan/Gas 4.For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time.To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese. For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste. For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste. Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear. Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time. For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time. To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese. To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese. | {
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"url": "https://www.bbc.co.uk/food/recipes/roast_pear_and_poached_61540",
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"delivery_version": "v1.0",
"title": "Roast pear and poached pear in white wine recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sweet poached pears are served with a side of roasted pears with a crunchy topping. 4 blush pears, peeled leaving a little skin around the stalk like a collar1 x 750ml bottle dry white wine300g/10½oz caster sugar1 red chilli1 stick cinnamon2 cloves1 bay leaf 4 blush pears, peeled leaving a little skin around the stalk like a collar 1 x 750ml bottle dry white wine 300g/10½oz caster sugar 1 red chilli 1 stick cinnamon 2 cloves 1 bay leaf 2 blush pears, halved and cored16 walnuts, chopped16 almonds, chopped1 small shallot, finely chopped4 tbsp runny honey1 lemon, zest and juice only1 pinch chilli flakesolive oil, for drizzling 2 blush pears, halved and cored 16 walnuts, chopped 16 almonds, chopped 1 small shallot, finely chopped 4 tbsp runny honey 1 lemon, zest and juice only 1 pinch chilli flakes olive oil, for drizzling selection of cold meatsblue cheeseBritish soft cheese selection of cold meats blue cheese British soft cheese Method For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste.Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear.Preheat the oven to 180C/160C Fan/Gas 4.For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time.To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese. For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste. For the poached pears, place the pears upright in a saucepan (you may need to trim the bottom of the pears to help them stay upright). Add the white wine, sugar and spices. Simmer until tender, then cover and leave to cool. The pears are best if left in this liquid for a day or two to take on the colour and full taste. Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear. Just before serving, remove some of the cooking liquid and boil until reduced to a sticky syrup to glaze the pear. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time. For the roast pears, place the pear halves in a roasting tin. Mix the walnuts, almonds, shallots, honey, lemon zest and juice together in a bowl. Pile over the cut sides of the pear, sprinkle with the chilli and drizzle over the oil. Bake for 15–20 minutes. If they start to brown on top, but the pears are still hard, cover with kitchen foil and continue to bake for the remaining time. To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese. To serve, slice the poached pears so they fan out on a serving board and place the roasted pears on the side with the cold meats and cheese."
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} | 4907256595109b9ad75b905fc738582a5adbbfa5fc8e673d71c9b89ae1f624ed | Scotch egg recipe
An average of 0.0 out of 5 stars from 0 ratings Scotch eggs are easier to make than you might expect and are so much better for being freshly cooked. James served this homemade scotch egg as part of a posh picnic at Crom Castle along with a venison sausage roll and venison carpaccio. 4 free-range eggs250g/9oz pork mince150g/5½oz bacon, finely chopped½ Bramley apple, finely chopped1 tsp freshly chopped sage1 tsp freshly chopped thyme1 tsp freshly chopped curly parsleysea salt and cracked black pepper 4 free-range eggs 250g/9oz pork mince 150g/5½oz bacon, finely chopped ½ Bramley apple, finely chopped 1 tsp freshly chopped sage 1 tsp freshly chopped thyme 1 tsp freshly chopped curly parsley sea salt and cracked black pepper 4 tbsp plain flour1 free-range egg, beaten100g/3½oz Panko breadcrumbsvegetable oil, for shallow frying 4 tbsp plain flour 1 free-range egg, beaten 100g/3½oz Panko breadcrumbs vegetable oil, for shallow frying Method Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside.Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time.Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving. Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside. Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside. Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time. Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time. Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving. | {
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"title": "Scotch egg recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Scotch eggs are easier to make than you might expect and are so much better for being freshly cooked. James served this homemade scotch egg as part of a posh picnic at Crom Castle along with a venison sausage roll and venison carpaccio. 4 free-range eggs250g/9oz pork mince150g/5½oz bacon, finely chopped½ Bramley apple, finely chopped1 tsp freshly chopped sage1 tsp freshly chopped thyme1 tsp freshly chopped curly parsleysea salt and cracked black pepper 4 free-range eggs 250g/9oz pork mince 150g/5½oz bacon, finely chopped ½ Bramley apple, finely chopped 1 tsp freshly chopped sage 1 tsp freshly chopped thyme 1 tsp freshly chopped curly parsley sea salt and cracked black pepper 4 tbsp plain flour1 free-range egg, beaten100g/3½oz Panko breadcrumbsvegetable oil, for shallow frying 4 tbsp plain flour 1 free-range egg, beaten 100g/3½oz Panko breadcrumbs vegetable oil, for shallow frying Method Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside.Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time.Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving. Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside. Bring a small saucepan of water to the boil. Boil your eggs for 4 minutes if you want a runny yolk or 7 minutes for hard boiled. Then place in iced water and crack the shells a little to make peeling easier. Allow to cool completely, then peel and set aside. Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time. Mix the remaining ingredients in a large bowl and divide into four equally sized balls. Then squash the mixture into a flat oval. Carefully wrap the eggs in the mixture one at a time. Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Lightly dust the scotch eggs in flour. Put the beaten egg and breadcrumbs in separate shallow bowls. Working one at a time, roll the scotch eggs in the beaten egg and then coat in breadcrumbs. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving. Pour a generous layer of oil into a large saucepan or deep frying pan and place over the heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. When the oil is hot, add the scotch eggs, taking care not to overcrowd the pan (cook in batches if necessary). Fry for 8–10 minutes carefully turning regularly until crisp and golden all over and cooked through. Remove from the oil using a slotted spoon and place on kitchen paper to drain for a few minutes before serving."
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} | f048273db53671b43c72ea2cb0a3e970a8fe5b966413f7c137e5d7f5eccc512d | Fillet of salmon with fennel and potato mash and red wine vinaigrette recipe
Preheat the grill to its highest setting.For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper.Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks.Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through.For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half.Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again.Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve.For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside.Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft.Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked.Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper.To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around. Preheat the grill to its highest setting. Preheat the grill to its highest setting. For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper. Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks. Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks. Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through. Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through. For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half. For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half. Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again. Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again. Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve. Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve. For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside. For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside. Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft. Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft. Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked. Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked. Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper. Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper. To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around. To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around. | {
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"title": "Fillet of salmon with fennel and potato mash and red wine vinaigrette recipe",
"content": "Preheat the grill to its highest setting.For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper.Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks.Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through.For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half.Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again.Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve.For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside.Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft.Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked.Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper.To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around. Preheat the grill to its highest setting. Preheat the grill to its highest setting. For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. For the salmon, mix together the fennel seeds and chopped fennel leaves in a bowl. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper. Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks. Rub a good coating of the fennel mixture onto the salmon fillets, pressing gently but firmly onto each fillet to ensure the coating sticks. Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through. Place the salmon fillets, coated-side down, onto a lightly oiled baking tray. Place under the grill and cook for 3-4 minutes, depending on the thickness of the fish fillet. Carefully turn the fillets over and grill the coated side of the salmon (the coating will brown and crisp up slightly). Grill for a further 3-4 minutes, or until completely cooked through. For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half. For the vinaigrette, place the red wine and shallots into a small pan over a medium heat and bring to the boil. Lower the heat slightly and simmer until the wine has reduced by half. Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again. Turn the heat down low and whisk in the butter, a little bit at a time. Do not allow this sauce to come to the boil again. Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve. Season, to taste, with the sugar and salt, and keep in a warm place until ready to serve. For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside. For the fennel mash, place the potatoes into a saucepan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer, until cooked, then drain and return to the pan. Mash the potatoes until smooth, then set aside. Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft. Heat a large pan until hot, then add the butter, fennel and fennel seeds and fry gently for about 10-15 minutes, over a low heat, with the lid on, until all the fennel pieces are soft. Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked. Add the cream, increase the heat and bring to the boil. Reduce the heat to a simmer for 4-5 minutes, until the cream has thickened slightly and the fennel is completely cooked. Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper. Transfer the fennel mixture to a food processor and blend to a smooth purée then pour into the pan of mashed potatoes. Stir well and season, to taste, with salt and freshly ground black pepper. To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around. To serve, place a spoonful of the mashed potatoes into the centre of each plate. Top each with a salmon fillet and spoon the vinaigrette around."
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} | e9cba387d7cda4d8d27ea811aa0143220cbf9e32ae3044a0731c2e5b6380dcd9 | Chicken breasts with fennel recipe
An average of 5.0 out of 5 stars from 4 ratings 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch saltpinch cayenne pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch salt pinch cayenne pepper Method Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. | {
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"title": "Chicken breasts with fennel recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch saltpinch cayenne pepper 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch salt pinch cayenne pepper Method Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds."
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} | bdf06d9760fce8dca16aa0c43047ec70a1124392b2ab088769f005e0c1fc6dd8 | Slow roasted leg of lamb with braised fennel and onions recipe
An average of 5.0 out of 5 stars from 2 ratings Cooking the lamb directly on an oven shelf means that the juices flavour the fennel and onions in the tray below. 1 leg lamb4 tbsp olive oilsalt and freshly ground black pepper 1 leg lamb 4 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, thinly sliced2 onions, thinly sliced100g/3½oz unsalted butter500ml/18fl oz vegetable stock 4 fennel bulbs, thinly sliced 2 onions, thinly sliced 100g/3½oz unsalted butter 500ml/18fl oz vegetable stock Method To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. Slice the lamb and serve with the braised fennel and onions. | {
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"url": "https://www.bbc.co.uk/food/recipes/slow_roasted_leg_of_lamb_97162",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow roasted leg of lamb with braised fennel and onions recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Cooking the lamb directly on an oven shelf means that the juices flavour the fennel and onions in the tray below. 1 leg lamb4 tbsp olive oilsalt and freshly ground black pepper 1 leg lamb 4 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, thinly sliced2 onions, thinly sliced100g/3½oz unsalted butter500ml/18fl oz vegetable stock 4 fennel bulbs, thinly sliced 2 onions, thinly sliced 100g/3½oz unsalted butter 500ml/18fl oz vegetable stock Method To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. Slice the lamb and serve with the braised fennel and onions."
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} | 8c5905a16f3b96b8904aba7c5c7636801e619b2177ce997baae60e2917685e45 | Spiced wild rabbit and red wine stew recipe
An average of 0.0 out of 5 stars from 0 ratings The rich taste of rabbit makes it an ideal meat for a stew and it can hold its own alongside the strong flavours of the wine and spices. 1 wild rabbit, jointed1 lime, juice only 1 knob fresh root ginger, peeled and chopped1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine1 bay leaf 1 bunch fresh coriander, chopped 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger, peeled and chopped 1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine 1 bay leaf 1 bunch fresh coriander, chopped 150g/5½oz plain flour100g/3½oz stoneground wholemeal flour300ml–400ml/10fl oz–14fl oz milk80ml/2½fl oz yoghurt 150g/5½oz plain flour 100g/3½oz stoneground wholemeal flour 300ml–400ml/10fl oz–14fl oz milk 80ml/2½fl oz yoghurt Method To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. Stir the coriander into the stew and serve immediately with the flatbreads. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced wild rabbit and red wine stew recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The rich taste of rabbit makes it an ideal meat for a stew and it can hold its own alongside the strong flavours of the wine and spices. 1 wild rabbit, jointed1 lime, juice only 1 knob fresh root ginger, peeled and chopped1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine1 bay leaf 1 bunch fresh coriander, chopped 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger, peeled and chopped 1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine 1 bay leaf 1 bunch fresh coriander, chopped 150g/5½oz plain flour100g/3½oz stoneground wholemeal flour300ml–400ml/10fl oz–14fl oz milk80ml/2½fl oz yoghurt 150g/5½oz plain flour 100g/3½oz stoneground wholemeal flour 300ml–400ml/10fl oz–14fl oz milk 80ml/2½fl oz yoghurt Method To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. Stir the coriander into the stew and serve immediately with the flatbreads."
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} | d6b9f99c1c03c8865fbd6b90c4bf5606c661520273cbe4b16bacafbd626c8a0e | Chimichurri pork recipe
An average of 3.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chimichurri_pork_29605_16x9.jpg Mary Berry slowly infuses pork fillet in a spicy marinade and serves it with a fresh herby chimichurri sauce for a flavour-packed dinner with minimal effort. 2 tbsp olive oil ½ lemon, juice only2 garlic cloves, crushed 1 tsp paprika 1 tsp dried red chilli flakes 1 large pork fillet (about 350g/12oz), trimmed salt and freshly ground black pepper 2 tbsp olive oil ½ lemon, juice only 2 garlic cloves, crushed 1 tsp paprika 1 tsp dried red chilli flakes 1 large pork fillet (about 350g/12oz), trimmed salt and freshly ground black pepper 4 tbsp finely chopped fresh oregano 2 tbsp finely chopped fresh coriander 1 banana shallot, finely chopped½ lemon, juice only1 large garlic clove, crushed ½ tsp dried red chilli flakes 120ml/4fl oz olive oil salt and freshly ground black pepper 4 tbsp finely chopped fresh oregano 2 tbsp finely chopped fresh coriander 1 banana shallot, finely chopped ½ lemon, juice only 1 large garlic clove, crushed ½ tsp dried red chilli flakes 120ml/4fl oz olive oil salt and freshly ground black pepper Method To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Carve the pork into slices and drizzle over the chimichurri sauce. To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Carve the pork into slices and drizzle over the chimichurri sauce. Carve the pork into slices and drizzle over the chimichurri sauce. Recipe tips The pork can be marinated up to 1 day ahead in the fridge. The sauce can be made up to 2 days ahead, then chill in the fridge until ready to use. The raw marinated pork can be frozen. | {
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"title": "Chimichurri pork recipe",
"content": "An average of 3.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chimichurri_pork_29605_16x9.jpg Mary Berry slowly infuses pork fillet in a spicy marinade and serves it with a fresh herby chimichurri sauce for a flavour-packed dinner with minimal effort. 2 tbsp olive oil ½ lemon, juice only2 garlic cloves, crushed 1 tsp paprika 1 tsp dried red chilli flakes 1 large pork fillet (about 350g/12oz), trimmed salt and freshly ground black pepper 2 tbsp olive oil ½ lemon, juice only 2 garlic cloves, crushed 1 tsp paprika 1 tsp dried red chilli flakes 1 large pork fillet (about 350g/12oz), trimmed salt and freshly ground black pepper 4 tbsp finely chopped fresh oregano 2 tbsp finely chopped fresh coriander 1 banana shallot, finely chopped½ lemon, juice only1 large garlic clove, crushed ½ tsp dried red chilli flakes 120ml/4fl oz olive oil salt and freshly ground black pepper 4 tbsp finely chopped fresh oregano 2 tbsp finely chopped fresh coriander 1 banana shallot, finely chopped ½ lemon, juice only 1 large garlic clove, crushed ½ tsp dried red chilli flakes 120ml/4fl oz olive oil salt and freshly ground black pepper Method To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Carve the pork into slices and drizzle over the chimichurri sauce. To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine. Carve the pork into slices and drizzle over the chimichurri sauce. Carve the pork into slices and drizzle over the chimichurri sauce. Recipe tips The pork can be marinated up to 1 day ahead in the fridge. The sauce can be made up to 2 days ahead, then chill in the fridge until ready to use. The raw marinated pork can be frozen."
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} | 057548e4b7908df7eaddf62b66447acf25949c4ef6791a77458e40f852ad0710 | Soy and honey pork pasta bowl recipe
An average of 4.7 out of 5 stars from 3 ratings Similar to a ramen, but made with spaghetti, this pasta bowl is packed with flavour. 2 tbsp soy sauce1 tbsp rice vinegar (or white or red wine vinegar)1 tbsp runny honey (or maple syrup)1 tbsp grated fresh root ginger (or 1 tsp ground ginger)200g/7oz pork fillet, trimmed (or any meat or fish)1 tbsp vegetable oil 2 tbsp soy sauce 1 tbsp rice vinegar (or white or red wine vinegar) 1 tbsp runny honey (or maple syrup) 1 tbsp grated fresh root ginger (or 1 tsp ground ginger) 200g/7oz pork fillet, trimmed (or any meat or fish) 1 tbsp vegetable oil 1 lime, juice only (or lemon)2 tbsp chopped fresh dill (or other fresh herb)1 tbsp Dijon mustard (or any mustard)1 tbsp yoghurt 1 tbsp mayonnaise 1 lime, juice only (or lemon) 2 tbsp chopped fresh dill (or other fresh herb) 1 tbsp Dijon mustard (or any mustard) 1 tbsp yoghurt 1 tbsp mayonnaise 75g/2¾oz tagliatelle or spaghetti ½ head broccoli, cut into florets ¼ cucumber, deseeded and sliced 1 tbsp caster sugar 1 hard-boiled egg, sliced1 lime, juice only 50g/1¾oz sesame seeds, toasted½ tsp coriander seeds, crackedsalt 75g/2¾oz tagliatelle or spaghetti ½ head broccoli, cut into florets ¼ cucumber, deseeded and sliced 1 tbsp caster sugar 1 hard-boiled egg, sliced 1 lime, juice only 50g/1¾oz sesame seeds, toasted ½ tsp coriander seeds, cracked salt Method To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice.To make the dressing, mix all of the ingredients together in a bowl. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice. To make the dressing, mix all of the ingredients together in a bowl. To make the dressing, mix all of the ingredients together in a bowl. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. Recipe tips Use whatever meat or vegetables you like to tailor this dish to suit your store cupboard and tastes. | {
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"title": "Soy and honey pork pasta bowl recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Similar to a ramen, but made with spaghetti, this pasta bowl is packed with flavour. 2 tbsp soy sauce1 tbsp rice vinegar (or white or red wine vinegar)1 tbsp runny honey (or maple syrup)1 tbsp grated fresh root ginger (or 1 tsp ground ginger)200g/7oz pork fillet, trimmed (or any meat or fish)1 tbsp vegetable oil 2 tbsp soy sauce 1 tbsp rice vinegar (or white or red wine vinegar) 1 tbsp runny honey (or maple syrup) 1 tbsp grated fresh root ginger (or 1 tsp ground ginger) 200g/7oz pork fillet, trimmed (or any meat or fish) 1 tbsp vegetable oil 1 lime, juice only (or lemon)2 tbsp chopped fresh dill (or other fresh herb)1 tbsp Dijon mustard (or any mustard)1 tbsp yoghurt 1 tbsp mayonnaise 1 lime, juice only (or lemon) 2 tbsp chopped fresh dill (or other fresh herb) 1 tbsp Dijon mustard (or any mustard) 1 tbsp yoghurt 1 tbsp mayonnaise 75g/2¾oz tagliatelle or spaghetti ½ head broccoli, cut into florets ¼ cucumber, deseeded and sliced 1 tbsp caster sugar 1 hard-boiled egg, sliced1 lime, juice only 50g/1¾oz sesame seeds, toasted½ tsp coriander seeds, crackedsalt 75g/2¾oz tagliatelle or spaghetti ½ head broccoli, cut into florets ¼ cucumber, deseeded and sliced 1 tbsp caster sugar 1 hard-boiled egg, sliced 1 lime, juice only 50g/1¾oz sesame seeds, toasted ½ tsp coriander seeds, cracked salt Method To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice.To make the dressing, mix all of the ingredients together in a bowl. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. To make the marinated pork, mix the soy, vinegar, honey and ginger in a bowl. Preheat the oven to 220C/200C Fan/Gas 7. Brush the pork fillet all over with the marinade. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice. Heat the oil in an ovenproof frying pan and fry the pork on all sides to brown. Transfer to the oven for 6–8 minutes, until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Leave to rest and then thinly slice. To make the dressing, mix all of the ingredients together in a bowl. To make the dressing, mix all of the ingredients together in a bowl. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. To make the pasta bowl, cook the pasta in a saucepan of boiling salted water according to packet instructions and then drain thoroughly. Meanwhile, blanch the broccoli in a saucepan of boiling water and drain. Sprinkle the cucumber with a small amount of salt and mix with the sugar. Toss the cooked pasta in a quarter of the dressing and place in the bottom of a large serving bowl. Top with the grilled pork, broccoli, egg, cucumber and remaining dressing. Squeeze over the lime juice and sprinkle with the sesame and coriander seeds. Serve immediately. Recipe tips Use whatever meat or vegetables you like to tailor this dish to suit your store cupboard and tastes."
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} | 65e4be5343b360595d6140db656e2a50c47741803ec51ad2fd3231a7e646f5af | Spanish pork with potatoes recipe
Marinated Ibérico pork fillet with sautéed potatoes An average of 5.0 out of 5 stars from 1 rating This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table. 3 tbsp extra virgin olive oil1 tsp bittersweet smoked paprika, plus extra to serve2 sprigs fresh oregano, leaves only, chopped1 garlic clove, finely chopped½ tsp ground cumin4 x 250g/9oz pork fillets (preferably Ibérico pork) 3 tbsp extra virgin olive oil 1 tsp bittersweet smoked paprika, plus extra to serve 2 sprigs fresh oregano, leaves only, chopped 1 garlic clove, finely chopped ½ tsp ground cumin 4 x 250g/9oz pork fillets (preferably Ibérico pork) 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices2 tbsp olive oil, plus extra to serve1 small onion finely sliced3 garlic cloves, finely sliced 4 sprigs fresh thyme, leaves only, to serve salt and freshly ground black pepper 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices 2 tbsp olive oil, plus extra to serve 1 small onion finely sliced 3 garlic cloves, finely sliced 4 sprigs fresh thyme, leaves only, to serve salt and freshly ground black pepper Method For the pork, preheat the oven to 200C/180C Fan/Gas 6.Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate.When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices.Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well.Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves. For the pork, preheat the oven to 200C/180C Fan/Gas 6. For the pork, preheat the oven to 200C/180C Fan/Gas 6. Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices. Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves. To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves. | {
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"title": "Spanish pork with potatoes recipe",
"content": "Marinated Ibérico pork fillet with sautéed potatoes An average of 5.0 out of 5 stars from 1 rating This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table. 3 tbsp extra virgin olive oil1 tsp bittersweet smoked paprika, plus extra to serve2 sprigs fresh oregano, leaves only, chopped1 garlic clove, finely chopped½ tsp ground cumin4 x 250g/9oz pork fillets (preferably Ibérico pork) 3 tbsp extra virgin olive oil 1 tsp bittersweet smoked paprika, plus extra to serve 2 sprigs fresh oregano, leaves only, chopped 1 garlic clove, finely chopped ½ tsp ground cumin 4 x 250g/9oz pork fillets (preferably Ibérico pork) 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices2 tbsp olive oil, plus extra to serve1 small onion finely sliced3 garlic cloves, finely sliced 4 sprigs fresh thyme, leaves only, to serve salt and freshly ground black pepper 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices 2 tbsp olive oil, plus extra to serve 1 small onion finely sliced 3 garlic cloves, finely sliced 4 sprigs fresh thyme, leaves only, to serve salt and freshly ground black pepper Method For the pork, preheat the oven to 200C/180C Fan/Gas 6.Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate.When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices.Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well.Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves. For the pork, preheat the oven to 200C/180C Fan/Gas 6. For the pork, preheat the oven to 200C/180C Fan/Gas 6. Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices. Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves. To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves."
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} | 90070d009c457df9f870414ee6bb2c062cbcc98458cc6b57ce089d10db089f6a | Pork medallions with bacon and cider sauce recipe
Pork medallions on a bed of chard with bacon and cider sauce An average of 5.0 out of 5 stars from 2 ratings The rich cider sauce and earthy chard are great with pork, all topped with apple and bacon scraps. 8 x 85g/3oz pork medallions1 tbsp vegetable oil25g/1oz buttersalt and freshly ground black pepper 8 x 85g/3oz pork medallions 1 tbsp vegetable oil 25g/1oz butter salt and freshly ground black pepper 1 dessert apple, peeled and cut into batons3 rashers back bacon, cut into thin strips3 rashers streaky bacon, cut into thin strips100ml/3½fl oz cider100ml/3½fl oz apple juice100ml/3½fl oz chicken stock25g/1oz butter 1 dessert apple, peeled and cut into batons 3 rashers back bacon, cut into thin strips 3 rashers streaky bacon, cut into thin strips 100ml/3½fl oz cider 100ml/3½fl oz apple juice 100ml/3½fl oz chicken stock 25g/1oz butter 25g/1oz butter2 shallots, finely chopped500g/1lb 2oz rainbow chardpinch freshly grated nutmeg 25g/1oz butter 2 shallots, finely chopped 500g/1lb 2oz rainbow chard pinch freshly grated nutmeg Method Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick.Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper.For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside.Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft.Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted.Remove from the pan and drain well, then season with salt, pepper and nutmeg.To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple.To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve. Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick. Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick. Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper. Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper. For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside. Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft. Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft. Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted. Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted. Remove from the pan and drain well, then season with salt, pepper and nutmeg. Remove from the pan and drain well, then season with salt, pepper and nutmeg. To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple. To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple. To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve. To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve. | {
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"content": "Pork medallions on a bed of chard with bacon and cider sauce An average of 5.0 out of 5 stars from 2 ratings The rich cider sauce and earthy chard are great with pork, all topped with apple and bacon scraps. 8 x 85g/3oz pork medallions1 tbsp vegetable oil25g/1oz buttersalt and freshly ground black pepper 8 x 85g/3oz pork medallions 1 tbsp vegetable oil 25g/1oz butter salt and freshly ground black pepper 1 dessert apple, peeled and cut into batons3 rashers back bacon, cut into thin strips3 rashers streaky bacon, cut into thin strips100ml/3½fl oz cider100ml/3½fl oz apple juice100ml/3½fl oz chicken stock25g/1oz butter 1 dessert apple, peeled and cut into batons 3 rashers back bacon, cut into thin strips 3 rashers streaky bacon, cut into thin strips 100ml/3½fl oz cider 100ml/3½fl oz apple juice 100ml/3½fl oz chicken stock 25g/1oz butter 25g/1oz butter2 shallots, finely chopped500g/1lb 2oz rainbow chardpinch freshly grated nutmeg 25g/1oz butter 2 shallots, finely chopped 500g/1lb 2oz rainbow chard pinch freshly grated nutmeg Method Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick.Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper.For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside.Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft.Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted.Remove from the pan and drain well, then season with salt, pepper and nutmeg.To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple.To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve. Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick. Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick. Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper. Gently heat a frying pan, add the oil and then 25g/1oz butter. Fry the pork in batches until it begins to brown, then turn over and brown the other side, until cooked through. Remove from the pan and season with salt and pepper. For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. For the sauce, add the apple to the pan used to cook the pork. Colour it lightly, then drain and take out of pan and set aside. Fry the bacon in the same pan. Remove and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside. Drain the excess fat from the pan, then add the cider, apple juice and stock and heat until reduced in volume by half. Stir in 25g/1oz butter and set aside. Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft. Meanwhile, in a clean pan, heat 25g/1oz butter and cook the shallots until soft. Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted. Remove the stalks from the chard and finely chop, then add them to the shallots. Cook for a few minutes until softened. Add the leaves and cook until wilted. Remove from the pan and drain well, then season with salt, pepper and nutmeg. Remove from the pan and drain well, then season with salt, pepper and nutmeg. To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple. To serve, reboil the sauce. Taste and season with salt and pepper, if necessary. Pass it through a sieve then add the fried apple. To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve. To serve, divide the chard between four plates and lay two pieces of pork on top. Pour the sauce over the meat, sprinkle with the cooked bacon and serve."
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} | 9125cc4f525a81f7bb3da77ac86c9c6f2b75551821537fca52647a2d5775b2db | Pork medallions with cider, cream and mustard sauce recipe
An average of 4.4 out of 5 stars from 7 ratings 1 tbsp olive oil1 x 150g/5½oz pork fillet, cut into 3 medallionssalt and freshly ground black pepper1 tbsp sultanas50ml/2fl oz cider1 tbsp wholegrain mustard75ml/3fl oz double cream1 tsp chopped fresh chives, to serve 1 tbsp olive oil 1 x 150g/5½oz pork fillet, cut into 3 medallions salt and freshly ground black pepper 1 tbsp sultanas 50ml/2fl oz cider 1 tbsp wholegrain mustard 75ml/3fl oz double cream 1 tsp chopped fresh chives, to serve Method Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown.Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper.To serve, place the pork into a serving dish and sprinkle over the chives. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. To serve, place the pork into a serving dish and sprinkle over the chives. To serve, place the pork into a serving dish and sprinkle over the chives. | {
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"title": "Pork medallions with cider, cream and mustard sauce recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings 1 tbsp olive oil1 x 150g/5½oz pork fillet, cut into 3 medallionssalt and freshly ground black pepper1 tbsp sultanas50ml/2fl oz cider1 tbsp wholegrain mustard75ml/3fl oz double cream1 tsp chopped fresh chives, to serve 1 tbsp olive oil 1 x 150g/5½oz pork fillet, cut into 3 medallions salt and freshly ground black pepper 1 tbsp sultanas 50ml/2fl oz cider 1 tbsp wholegrain mustard 75ml/3fl oz double cream 1 tsp chopped fresh chives, to serve Method Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown.Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper.To serve, place the pork into a serving dish and sprinkle over the chives. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. To serve, place the pork into a serving dish and sprinkle over the chives. To serve, place the pork into a serving dish and sprinkle over the chives."
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} | a330328463282692b80ca9dda4699d2129cb946b8ee4a9902fbadf5b45c7064c | Herb-crusted pork fillet with apple and mustard Puy lentils recipe
An average of 5.0 out of 5 stars from 5 ratings 300g/10½oz pork fillet (tenderloin) 300g/10½oz pork fillet (tenderloin) 1 tbsp fresh thyme, finely chopped1 tbsp fresh rosemary, finely chopped1 tbsp fresh oregano, finely chopped2 cloves garlic, finely chopped2 tbsp olive oil1 tsp honey 1 tbsp fresh thyme, finely chopped 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh oregano, finely chopped 2 cloves garlic, finely chopped 2 tbsp olive oil 1 tsp honey 50g/2oz butter1 red onion, finely chopped1 eating apple, peeled and finely chopped100g/3½oz Puy lentils, freshly cooked 150ml/5fl oz farmhouse cider1 tbsp honey1 tbsp wholegrain mustard1 tbsp flatleaf parsley25g/1oz butter200g/7oz creamy, well-seasoned mashed potato, to serve 50g/2oz butter 1 red onion, finely chopped 1 eating apple, peeled and finely chopped 100g/3½oz Puy lentils, freshly cooked 150ml/5fl oz farmhouse cider 1 tbsp honey 1 tbsp wholegrain mustard 1 tbsp flatleaf parsley 25g/1oz butter 200g/7oz creamy, well-seasoned mashed potato, to serve Method Preheat the oven to 200C/390F/Gas 6.To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well.Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce.At the last minute, stir in the butter to thicken the sauce.Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well. Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce. At the last minute, stir in the butter to thicken the sauce. At the last minute, stir in the butter to thicken the sauce. Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around. Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around. | {
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"title": "Herb-crusted pork fillet with apple and mustard Puy lentils recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 300g/10½oz pork fillet (tenderloin) 300g/10½oz pork fillet (tenderloin) 1 tbsp fresh thyme, finely chopped1 tbsp fresh rosemary, finely chopped1 tbsp fresh oregano, finely chopped2 cloves garlic, finely chopped2 tbsp olive oil1 tsp honey 1 tbsp fresh thyme, finely chopped 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh oregano, finely chopped 2 cloves garlic, finely chopped 2 tbsp olive oil 1 tsp honey 50g/2oz butter1 red onion, finely chopped1 eating apple, peeled and finely chopped100g/3½oz Puy lentils, freshly cooked 150ml/5fl oz farmhouse cider1 tbsp honey1 tbsp wholegrain mustard1 tbsp flatleaf parsley25g/1oz butter200g/7oz creamy, well-seasoned mashed potato, to serve 50g/2oz butter 1 red onion, finely chopped 1 eating apple, peeled and finely chopped 100g/3½oz Puy lentils, freshly cooked 150ml/5fl oz farmhouse cider 1 tbsp honey 1 tbsp wholegrain mustard 1 tbsp flatleaf parsley 25g/1oz butter 200g/7oz creamy, well-seasoned mashed potato, to serve Method Preheat the oven to 200C/390F/Gas 6.To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well.Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce.At the last minute, stir in the butter to thicken the sauce.Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well. Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce. In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce. At the last minute, stir in the butter to thicken the sauce. At the last minute, stir in the butter to thicken the sauce. Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around. Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around."
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} | ea25ed52bee8f134f5d25a07185f23197d321fac7b31dd5df3246967cfeb506f | Roasted pork fillet with chorizo and pepper sauce recipe
An average of 4.6 out of 5 stars from 17 ratings Inspired by a trip to Spain, James Martin uses woodfire-roasted red peppers to flavour a smoky sauce for pork fillet. 400g/14oz pork fillet, fully trimmed1 tbsp pimenton (or smoked paprika)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz pork fillet, fully trimmed 1 tbsp pimenton (or smoked paprika) 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp olive oil2 garlic cloves, finely chopped2 tbsp fresh rosemary, finely chopped200g/7oz semi-cured chorizo, peeled and finely chopped1 tbsp pimenton (or smoked paprika)150g/5½oz white Spanish beans150g/5½oz woodfire roasted red peppers, chopped150ml/5fl oz double cream 2 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp fresh rosemary, finely chopped 200g/7oz semi-cured chorizo, peeled and finely chopped 1 tbsp pimenton (or smoked paprika) 150g/5½oz white Spanish beans 150g/5½oz woodfire roasted red peppers, chopped 150ml/5fl oz double cream 2 tbsp parsley oil200ml/7fl oz veal jus or reduced beef or veal stock, warmed2 tbsp parsley cress 2 tbsp parsley oil 200ml/7fl oz veal jus or reduced beef or veal stock, warmed 2 tbsp parsley cress Method For the pork, preheat the oven to 200C/180C Fan/Gas 6.Season the pork fillet with the pimenton, salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half.To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. For the pork, preheat the oven to 200C/180C Fan/Gas 6. For the pork, preheat the oven to 200C/180C Fan/Gas 6. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. Recipe tips You can make your own herb oil by blending good-quality olive oil with some fresh herbs. | {
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"title": "Roasted pork fillet with chorizo and pepper sauce recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings Inspired by a trip to Spain, James Martin uses woodfire-roasted red peppers to flavour a smoky sauce for pork fillet. 400g/14oz pork fillet, fully trimmed1 tbsp pimenton (or smoked paprika)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz pork fillet, fully trimmed 1 tbsp pimenton (or smoked paprika) 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp olive oil2 garlic cloves, finely chopped2 tbsp fresh rosemary, finely chopped200g/7oz semi-cured chorizo, peeled and finely chopped1 tbsp pimenton (or smoked paprika)150g/5½oz white Spanish beans150g/5½oz woodfire roasted red peppers, chopped150ml/5fl oz double cream 2 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp fresh rosemary, finely chopped 200g/7oz semi-cured chorizo, peeled and finely chopped 1 tbsp pimenton (or smoked paprika) 150g/5½oz white Spanish beans 150g/5½oz woodfire roasted red peppers, chopped 150ml/5fl oz double cream 2 tbsp parsley oil200ml/7fl oz veal jus or reduced beef or veal stock, warmed2 tbsp parsley cress 2 tbsp parsley oil 200ml/7fl oz veal jus or reduced beef or veal stock, warmed 2 tbsp parsley cress Method For the pork, preheat the oven to 200C/180C Fan/Gas 6.Season the pork fillet with the pimenton, salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half.To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. For the pork, preheat the oven to 200C/180C Fan/Gas 6. For the pork, preheat the oven to 200C/180C Fan/Gas 6. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. Recipe tips You can make your own herb oil by blending good-quality olive oil with some fresh herbs."
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} | d4f6d3f569a405734f218a657143b147ee9d566c03e40886136127a19fef47f5 | Spice-rubbed pork fillet with tzatziki and romesco sauce recipe
Preheat the oven to 200C/400F/Gas 6.Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well.Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Drain any excess marinade from the pork and heat a frying pan until hot.Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side.Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes.For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper.Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper.For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned.Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened.Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth.With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper.To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well. Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well. Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Drain any excess marinade from the pork and heat a frying pan until hot. Drain any excess marinade from the pork and heat a frying pan until hot. Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side. Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side. Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes. Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes. For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper. For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper. Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper. Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper. For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned. For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned. Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened. Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened. Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth. Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth. With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper. With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side. | {
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"title": "Spice-rubbed pork fillet with tzatziki and romesco sauce recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well.Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Drain any excess marinade from the pork and heat a frying pan until hot.Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side.Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes.For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper.Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper.For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned.Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened.Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth.With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper.To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well. Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well. Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes. Drain any excess marinade from the pork and heat a frying pan until hot. Drain any excess marinade from the pork and heat a frying pan until hot. Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side. Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side. Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes. Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes. For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper. For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper. Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper. Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper. For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned. For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned. Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened. Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened. Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth. Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth. With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper. With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side."
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} | 24ee62b94e43fae85913ca128e671832b974ee0fb4d5378606222e3b59fc507e | Pan-fried squid with borlotti beans, chilli, anchovy, parsley and chopped rocket recipe
An average of 5.0 out of 5 stars from 1 rating 300g/11oz dried borlotti beans1 sprig sage1 red chilli, pricked with a knife1 garlic clove, cut into quarters2 tomatoes3 tbsp olive oil1 tsp red wine vinegarsalt and freshly ground black pepper 300g/11oz dried borlotti beans 1 sprig sage 1 red chilli, pricked with a knife 1 garlic clove, cut into quarters 2 tomatoes 3 tbsp olive oil 1 tsp red wine vinegar salt and freshly ground black pepper 6 whole fresh squiddrizzle extra virgin olive oil1 red chilli, de-seeded and finely chopped3 anchovy fillets, chopped2 tbsp flatleaf parsley, chopped½ lemon, juice onlysalt and freshly ground black pepper 6 whole fresh squid drizzle extra virgin olive oil 1 red chilli, de-seeded and finely chopped 3 anchovy fillets, chopped 2 tbsp flatleaf parsley, chopped ½ lemon, juice only salt and freshly ground black pepper handful chopped rocket, dressed with olive oil and lemon juice handful chopped rocket, dressed with olive oil and lemon juice Method For the beans, soak the borlotti beans overnight in plenty of clean cold water.Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes.Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans).Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through.Season with salt and black pepper and stir in the olive oil and vinegar.For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern.Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid. For the beans, soak the borlotti beans overnight in plenty of clean cold water. For the beans, soak the borlotti beans overnight in plenty of clean cold water. Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes. Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes. Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans). Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans). Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through. Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through. Season with salt and black pepper and stir in the olive oil and vinegar. Season with salt and black pepper and stir in the olive oil and vinegar. For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry. For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry. Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern. Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern. Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin. Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin. Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients. To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid. To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid. | {
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"title": "Pan-fried squid with borlotti beans, chilli, anchovy, parsley and chopped rocket recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 300g/11oz dried borlotti beans1 sprig sage1 red chilli, pricked with a knife1 garlic clove, cut into quarters2 tomatoes3 tbsp olive oil1 tsp red wine vinegarsalt and freshly ground black pepper 300g/11oz dried borlotti beans 1 sprig sage 1 red chilli, pricked with a knife 1 garlic clove, cut into quarters 2 tomatoes 3 tbsp olive oil 1 tsp red wine vinegar salt and freshly ground black pepper 6 whole fresh squiddrizzle extra virgin olive oil1 red chilli, de-seeded and finely chopped3 anchovy fillets, chopped2 tbsp flatleaf parsley, chopped½ lemon, juice onlysalt and freshly ground black pepper 6 whole fresh squid drizzle extra virgin olive oil 1 red chilli, de-seeded and finely chopped 3 anchovy fillets, chopped 2 tbsp flatleaf parsley, chopped ½ lemon, juice only salt and freshly ground black pepper handful chopped rocket, dressed with olive oil and lemon juice handful chopped rocket, dressed with olive oil and lemon juice Method For the beans, soak the borlotti beans overnight in plenty of clean cold water.Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes.Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans).Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through.Season with salt and black pepper and stir in the olive oil and vinegar.For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern.Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid. For the beans, soak the borlotti beans overnight in plenty of clean cold water. For the beans, soak the borlotti beans overnight in plenty of clean cold water. Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes. Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes. Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans). Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans). Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through. Drain off three-quarters of the cooking liquor then transfer the beans and the remaining cooking liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through. Season with salt and black pepper and stir in the olive oil and vinegar. Season with salt and black pepper and stir in the olive oil and vinegar. For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry. For the squid, peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry. Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern. Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern. Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin. Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin. Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Add the chilli, anchovy fillets, parsley and lemon juice to the pan. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients. Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients. To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid. To serve, place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid."
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} | dbfdf335dbeae9f819e26ca217ca9595881456a3e53b4f443e1dcd9c345eae3c | Broad bean and courgette pilaf recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broadbeanandcourgett_91842_16x9.jpg Savour the summer until every pod is popped with this delicious broad bean recipe. 1 tsp cumin seeds1 tsp coriander seeds50ml/2fl oz vegetable oil1 onion, peeled, finely chopped2 cloves garlic, peeled, crushed1 cinnamon stick1 tsp ground turmeric10 cardamom pods, lightly crushed2 cloves225g/8oz basmati rice, soaked in water for 20 minutes and drained200g/7oz broad beans, out of their pods, inner membranes removed400ml/14fl oz vegetable stock4 courgettes, cut into 3cm/1in roundsolive oil, for brushingsalt and freshly ground black pepper50g/2oz butter 1 tsp cumin seeds 1 tsp coriander seeds 50ml/2fl oz vegetable oil 1 onion, peeled, finely chopped 2 cloves garlic, peeled, crushed 1 cinnamon stick 1 tsp ground turmeric 10 cardamom pods, lightly crushed 2 cloves 225g/8oz basmati rice, soaked in water for 20 minutes and drained 200g/7oz broad beans, out of their pods, inner membranes removed 400ml/14fl oz vegetable stock 4 courgettes, cut into 3cm/1in rounds olive oil, for brushing salt and freshly ground black pepper 50g/2oz butter chopped fresh parsleylemon juiceyoghurt chopped fresh parsley lemon juice yoghurt Method Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. | {
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"title": "Broad bean and courgette pilaf recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broadbeanandcourgett_91842_16x9.jpg Savour the summer until every pod is popped with this delicious broad bean recipe. 1 tsp cumin seeds1 tsp coriander seeds50ml/2fl oz vegetable oil1 onion, peeled, finely chopped2 cloves garlic, peeled, crushed1 cinnamon stick1 tsp ground turmeric10 cardamom pods, lightly crushed2 cloves225g/8oz basmati rice, soaked in water for 20 minutes and drained200g/7oz broad beans, out of their pods, inner membranes removed400ml/14fl oz vegetable stock4 courgettes, cut into 3cm/1in roundsolive oil, for brushingsalt and freshly ground black pepper50g/2oz butter 1 tsp cumin seeds 1 tsp coriander seeds 50ml/2fl oz vegetable oil 1 onion, peeled, finely chopped 2 cloves garlic, peeled, crushed 1 cinnamon stick 1 tsp ground turmeric 10 cardamom pods, lightly crushed 2 cloves 225g/8oz basmati rice, soaked in water for 20 minutes and drained 200g/7oz broad beans, out of their pods, inner membranes removed 400ml/14fl oz vegetable stock 4 courgettes, cut into 3cm/1in rounds olive oil, for brushing salt and freshly ground black pepper 50g/2oz butter chopped fresh parsleylemon juiceyoghurt chopped fresh parsley lemon juice yoghurt Method Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt."
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} | 5a584bf645543fe7a1d4f455a275f6442075346de9e0a56e70d39d92ea1df704 | Spicy chorizo and cannellini bean stew recipe
An average of 5.0 out of 5 stars from 4 ratings 70g/2½oz chorizo, sliced1 red onion, chopped1 garlic clove, crushed1 x 400g/14oz can cannellini beans, rinsed and drained3 tomatoes, chopped100ml/3½fl oz hot water1 tbsp tomato purée1 tbsp red wine vinegar1 tbsp fresh basil, chopped1 tbsp fresh parsley, chopped 70g/2½oz chorizo, sliced 1 red onion, chopped 1 garlic clove, crushed 1 x 400g/14oz can cannellini beans, rinsed and drained 3 tomatoes, chopped 100ml/3½fl oz hot water 1 tbsp tomato purée 1 tbsp red wine vinegar 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped 2 tbsp olive oil55g/2oz ready-made puff pastry, rolled out, cut into small triangles 2 tbsp olive oil 55g/2oz ready-made puff pastry, rolled out, cut into small triangles Method Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over.Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.Add the herbs and stir well.For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the herbs and stir well. Add the herbs and stir well. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. | {
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"title": "Spicy chorizo and cannellini bean stew recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 70g/2½oz chorizo, sliced1 red onion, chopped1 garlic clove, crushed1 x 400g/14oz can cannellini beans, rinsed and drained3 tomatoes, chopped100ml/3½fl oz hot water1 tbsp tomato purée1 tbsp red wine vinegar1 tbsp fresh basil, chopped1 tbsp fresh parsley, chopped 70g/2½oz chorizo, sliced 1 red onion, chopped 1 garlic clove, crushed 1 x 400g/14oz can cannellini beans, rinsed and drained 3 tomatoes, chopped 100ml/3½fl oz hot water 1 tbsp tomato purée 1 tbsp red wine vinegar 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped 2 tbsp olive oil55g/2oz ready-made puff pastry, rolled out, cut into small triangles 2 tbsp olive oil 55g/2oz ready-made puff pastry, rolled out, cut into small triangles Method Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over.Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.Add the herbs and stir well.For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the herbs and stir well. Add the herbs and stir well. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over."
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} | 5fd83e235ecdb61f219cfb554f9a55015ede1e6068336c734349c280a876d0d2 | Roasted scallops, white beans and chorizo broth recipe
An average of 5.0 out of 5 stars from 1 rating Matt combines classic flavours – seafood, chorizo and white beans – in an easy, delicious way. Use the best chorizo you can get hold of, you'll notice the difference! 2 tbsp olive oil100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped1 tsp hot smoked paprika 300ml/10fl oz chicken stock 2 tbsp olive oil 100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped 1 tsp hot smoked paprika 300ml/10fl oz chicken stock 400g/14oz tin cannellini beans, drained100g/3½oz Iberico ham, chopped1 tbsp roughly chopped dill1 garlic clove, minced 1 tbsp sherry vinegar 3 tbsp olive oil 400g/14oz tin cannellini beans, drained 100g/3½oz Iberico ham, chopped 1 tbsp roughly chopped dill 1 garlic clove, minced 1 tbsp sherry vinegar 3 tbsp olive oil 6 king scallops, cleaned and coral removed50g/1¾oz unsalted butter ½ lemon, juice only 6 king scallops, cleaned and coral removed 50g/1¾oz unsalted butter ½ lemon, juice only Method Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid.Mix all the ingredients for the white beans in a large bowl and set aside.Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Mix all the ingredients for the white beans in a large bowl and set aside. Mix all the ingredients for the white beans in a large bowl and set aside. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. | {
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"title": "Roasted scallops, white beans and chorizo broth recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Matt combines classic flavours – seafood, chorizo and white beans – in an easy, delicious way. Use the best chorizo you can get hold of, you'll notice the difference! 2 tbsp olive oil100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped1 tsp hot smoked paprika 300ml/10fl oz chicken stock 2 tbsp olive oil 100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped 1 tsp hot smoked paprika 300ml/10fl oz chicken stock 400g/14oz tin cannellini beans, drained100g/3½oz Iberico ham, chopped1 tbsp roughly chopped dill1 garlic clove, minced 1 tbsp sherry vinegar 3 tbsp olive oil 400g/14oz tin cannellini beans, drained 100g/3½oz Iberico ham, chopped 1 tbsp roughly chopped dill 1 garlic clove, minced 1 tbsp sherry vinegar 3 tbsp olive oil 6 king scallops, cleaned and coral removed50g/1¾oz unsalted butter ½ lemon, juice only 6 king scallops, cleaned and coral removed 50g/1¾oz unsalted butter ½ lemon, juice only Method Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid.Mix all the ingredients for the white beans in a large bowl and set aside.Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Mix all the ingredients for the white beans in a large bowl and set aside. Mix all the ingredients for the white beans in a large bowl and set aside. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top."
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} | 3773ad038b71d800ef1ffbdb9b7eff0c93aae49a92ebc7002f8ae886f6389da1 | Parkin recipe
An average of 5.0 out of 5 stars from 6 ratings This sticky cake is best eaten a couple of days after it's baked. Wrap it in cling film or foil and store in an airtight container. 225g/8oz self-raising flour 115g/4oz soft brown sugar1 tsp ground ginger 1 tsp bicarbonate of sodapinch salt 55g/2oz butter115g/4oz golden syrup1 free-range egg 200ml/7fl oz milk 225g/8oz self-raising flour 115g/4oz soft brown sugar 1 tsp ground ginger 1 tsp bicarbonate of soda pinch salt 55g/2oz butter 115g/4oz golden syrup 1 free-range egg 200ml/7fl oz milk Method Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt.Place the butter and golden syrup in a pan and heat until the butter has melted.Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Place the butter and golden syrup in a pan and heat until the butter has melted. Place the butter and golden syrup in a pan and heat until the butter has melted. Put the egg and milk into a jug and beat together. Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. | {
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"title": "Parkin recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings This sticky cake is best eaten a couple of days after it's baked. Wrap it in cling film or foil and store in an airtight container. 225g/8oz self-raising flour 115g/4oz soft brown sugar1 tsp ground ginger 1 tsp bicarbonate of sodapinch salt 55g/2oz butter115g/4oz golden syrup1 free-range egg 200ml/7fl oz milk 225g/8oz self-raising flour 115g/4oz soft brown sugar 1 tsp ground ginger 1 tsp bicarbonate of soda pinch salt 55g/2oz butter 115g/4oz golden syrup 1 free-range egg 200ml/7fl oz milk Method Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt.Place the butter and golden syrup in a pan and heat until the butter has melted.Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Place the butter and golden syrup in a pan and heat until the butter has melted. Place the butter and golden syrup in a pan and heat until the butter has melted. Put the egg and milk into a jug and beat together. Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin."
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} | 2362471d66007b7c31a0d953855f4bac90a5d5316d4f05c75b668c89d26b0d1c | Traditional Eve's pudding recipe
An average of 3.8 out of 5 stars from 8 ratings This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard. 450g/1lb cooking apples, peeled, cored and sliced15g/1/2oz butter85g/3oz sugar½ lemon, juice and zest 450g/1lb cooking apples, peeled, cored and sliced 15g/1/2oz butter 85g/3oz sugar ½ lemon, juice and zest 115g/4oz flourpinch salt½ tsp baking powder55g/2oz butter, softened55g/2oz sugar1 free-range egg1 tbsp milk 115g/4oz flour pinch salt ½ tsp baking powder 55g/2oz butter, softened 55g/2oz sugar 1 free-range egg 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Traditional Eve's pudding recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard. 450g/1lb cooking apples, peeled, cored and sliced15g/1/2oz butter85g/3oz sugar½ lemon, juice and zest 450g/1lb cooking apples, peeled, cored and sliced 15g/1/2oz butter 85g/3oz sugar ½ lemon, juice and zest 115g/4oz flourpinch salt½ tsp baking powder55g/2oz butter, softened55g/2oz sugar1 free-range egg1 tbsp milk 115g/4oz flour pinch salt ½ tsp baking powder 55g/2oz butter, softened 55g/2oz sugar 1 free-range egg 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through."
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} | 80d97fbd7e04f0336e0fe1adbd0483fe981bf521e3291e53aa9bea21de0d8a1d | Crispy chilli beef recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01ssncs.jpg Thin strips of beef fillet are seasoned with Sichuan pepper and citrus zest before being deep-fried then coated in a sticky chilli sauce – far superior to any takeaway! vegetable oil for deep-frying, plus 2 tbsp to coat the beef1 tbsp Sichuan peppercorns2 limes, zest only1 orange, zest only3 heaped tbsp rice or potato flour or cornflour400g/14oz beef fillet, cut into thin strips vegetable oil for deep-frying, plus 2 tbsp to coat the beef 1 tbsp Sichuan peppercorns 2 limes, zest only 1 orange, zest only 3 heaped tbsp rice or potato flour or cornflour 400g/14oz beef fillet, cut into thin strips 150g/5½oz caster sugar150ml/5fl oz Shaoxing rice wine25ml/1fl oz rice wine vinegar1½ red chillies, finely chopped2 tsp chilli flakes10cm/4in piece fresh root ginger, finely chopped2 lemongrass stems, outer leaves removed, then finely chopped4 lime leaves, finely chopped 150g/5½oz caster sugar 150ml/5fl oz Shaoxing rice wine 25ml/1fl oz rice wine vinegar 1½ red chillies, finely chopped 2 tsp chilli flakes 10cm/4in piece fresh root ginger, finely chopped 2 lemongrass stems, outer leaves removed, then finely chopped 4 lime leaves, finely chopped 1 tbsp vegetable oil4 free-range eggs2 tbsp soy sauce400g/14oz cooked cold rice (preferably sticky rice) 1 tbsp vegetable oil 4 free-range eggs 2 tbsp soy sauce 400g/14oz cooked cold rice (preferably sticky rice) Method For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly.Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper.For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce.For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it.Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces.To serve, pile the beef onto plates and the rice omelette in separate bowls. For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly. In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly. Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper. Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper. For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce. For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce. For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it. For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it. Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces. Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces. To serve, pile the beef onto plates and the rice omelette in separate bowls. To serve, pile the beef onto plates and the rice omelette in separate bowls. | {
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"title": "Crispy chilli beef recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01ssncs.jpg Thin strips of beef fillet are seasoned with Sichuan pepper and citrus zest before being deep-fried then coated in a sticky chilli sauce – far superior to any takeaway! vegetable oil for deep-frying, plus 2 tbsp to coat the beef1 tbsp Sichuan peppercorns2 limes, zest only1 orange, zest only3 heaped tbsp rice or potato flour or cornflour400g/14oz beef fillet, cut into thin strips vegetable oil for deep-frying, plus 2 tbsp to coat the beef 1 tbsp Sichuan peppercorns 2 limes, zest only 1 orange, zest only 3 heaped tbsp rice or potato flour or cornflour 400g/14oz beef fillet, cut into thin strips 150g/5½oz caster sugar150ml/5fl oz Shaoxing rice wine25ml/1fl oz rice wine vinegar1½ red chillies, finely chopped2 tsp chilli flakes10cm/4in piece fresh root ginger, finely chopped2 lemongrass stems, outer leaves removed, then finely chopped4 lime leaves, finely chopped 150g/5½oz caster sugar 150ml/5fl oz Shaoxing rice wine 25ml/1fl oz rice wine vinegar 1½ red chillies, finely chopped 2 tsp chilli flakes 10cm/4in piece fresh root ginger, finely chopped 2 lemongrass stems, outer leaves removed, then finely chopped 4 lime leaves, finely chopped 1 tbsp vegetable oil4 free-range eggs2 tbsp soy sauce400g/14oz cooked cold rice (preferably sticky rice) 1 tbsp vegetable oil 4 free-range eggs 2 tbsp soy sauce 400g/14oz cooked cold rice (preferably sticky rice) Method For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly.Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper.For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce.For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it.Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces.To serve, pile the beef onto plates and the rice omelette in separate bowls. For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the chilli beef, heat a deep-fat fryer to 190C/375F or heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly. In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Toss the beef strips in 2 tablespoons of vegetable oil. Add the beef to the spices and toss to coat each piece thoroughly. Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper. Deep-fry the beef in batches, cooking each for about 2 minutes, or until crisp. Drain on kitchen paper. For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce. For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil. Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce. For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it. For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it. Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces. Whisk the eggs and soy sauce together, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok and fold over the rice. When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces. To serve, pile the beef onto plates and the rice omelette in separate bowls. To serve, pile the beef onto plates and the rice omelette in separate bowls."
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} | 340c84198c29eec7dadd089a4b160a675fff8c7171c0e300da47a4316f7e61d3 | Dairy-free chocolate cake recipe
An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dairy-free_chocolate_03209_16x9.jpg Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner. 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted150g/5½oz caster sugar2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate55g/2oz vegan white chocolate, coarsely grated, to decorate 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted 150g/5½oz caster sugar 2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate 55g/2oz vegan white chocolate, coarsely grated, to decorate 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool.Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency.Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Recipe tips This cake can be frozen before the jam and icing is added. It can also be made and assembled up to 6 hours ahead. | {
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"title": "Dairy-free chocolate cake recipe",
"content": "An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dairy-free_chocolate_03209_16x9.jpg Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner. 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted150g/5½oz caster sugar2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate55g/2oz vegan white chocolate, coarsely grated, to decorate 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted 150g/5½oz caster sugar 2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate 55g/2oz vegan white chocolate, coarsely grated, to decorate 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool.Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency.Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Recipe tips This cake can be frozen before the jam and icing is added. It can also be made and assembled up to 6 hours ahead."
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} | ddbfc862020362d6093254a75da3891c33cd4d25805891a455bcde64e8480c4b | Spring rolls recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandvegetables_89282_16x9.jpg Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. 1 tbsp groundnut oil, plus extra for deep-frying200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce1 tbsp five-spice powder1 tsp grated fresh root ginger75g/3oz beansprouts2 large spring onions, finely sliced lengthways1 small carrot, julienned1 tbsp oyster sauce½ tbsp light soy saucesea salt and ground white pepper16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)1 egg yolk, beaten 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce 1 tbsp five-spice powder 1 tsp grated fresh root ginger 75g/3oz beansprouts 2 large spring onions, finely sliced lengthways 1 small carrot, julienned 1 tbsp oyster sauce ½ tbsp light soy sauce sea salt and ground white pepper 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets) 1 egg yolk, beaten Method Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Transfer the spring rolls onto a plate and serve immediately. | {
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"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandvegetables_89282_16x9.jpg Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. 1 tbsp groundnut oil, plus extra for deep-frying200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce1 tbsp five-spice powder1 tsp grated fresh root ginger75g/3oz beansprouts2 large spring onions, finely sliced lengthways1 small carrot, julienned1 tbsp oyster sauce½ tbsp light soy saucesea salt and ground white pepper16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)1 egg yolk, beaten 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce 1 tbsp five-spice powder 1 tsp grated fresh root ginger 75g/3oz beansprouts 2 large spring onions, finely sliced lengthways 1 small carrot, julienned 1 tbsp oyster sauce ½ tbsp light soy sauce sea salt and ground white pepper 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets) 1 egg yolk, beaten Method Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Transfer the spring rolls onto a plate and serve immediately."
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} | ccaf3e476faf55f74dbbec200013751a84aedf4e3d1108aebcba2850314c543f | Strawberry, avocado and spinach summer rolls recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_avocado_and_03222_16x9.jpg These easy summer rolls are packed with veggies and perfect for kids' lunchboxes, with a creamy yogurt sauce in a separate pot for dipping. Each serving provides 93 kcal, 2g protein, 10.5g carbohydrate (of which 2g sugars), 4.5g fat (of which 1g saturates), 2g fibre and 0.5g salt. 6 rice paper wrappers¼ cucumber, peeled and cut into matchsticks1 small avocado, peeled and sliced2 large handfuls baby spinach leavessmall handful fresh chives4 large strawberries, hulled and thickly sliced 6 rice paper wrappers ¼ cucumber, peeled and cut into matchsticks 1 small avocado, peeled and sliced 2 large handfuls baby spinach leaves small handful fresh chives 4 large strawberries, hulled and thickly sliced 2 tbsp plain yogurt½ tbsp soy saucefresh lemon or lime juice, to taste 2 tbsp plain yogurt ½ tbsp soy sauce fresh lemon or lime juice, to taste Method Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily.Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll.Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through.To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Recipe tips To feed smaller appetites, leave out the avocado. For hungrier children, very fine rice noodles would make a great addition. | {
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"title": "Strawberry, avocado and spinach summer rolls recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_avocado_and_03222_16x9.jpg These easy summer rolls are packed with veggies and perfect for kids' lunchboxes, with a creamy yogurt sauce in a separate pot for dipping. Each serving provides 93 kcal, 2g protein, 10.5g carbohydrate (of which 2g sugars), 4.5g fat (of which 1g saturates), 2g fibre and 0.5g salt. 6 rice paper wrappers¼ cucumber, peeled and cut into matchsticks1 small avocado, peeled and sliced2 large handfuls baby spinach leavessmall handful fresh chives4 large strawberries, hulled and thickly sliced 6 rice paper wrappers ¼ cucumber, peeled and cut into matchsticks 1 small avocado, peeled and sliced 2 large handfuls baby spinach leaves small handful fresh chives 4 large strawberries, hulled and thickly sliced 2 tbsp plain yogurt½ tbsp soy saucefresh lemon or lime juice, to taste 2 tbsp plain yogurt ½ tbsp soy sauce fresh lemon or lime juice, to taste Method Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily.Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll.Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through.To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Recipe tips To feed smaller appetites, leave out the avocado. For hungrier children, very fine rice noodles would make a great addition."
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} | da999b743d5a43624b061816bafa371a253eb23343f522b668d58c7e13364afc | Rice paper gochujang noodles recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_paper_gochujang_94109_16x9.jpg Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles. 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water neutral oil, for greasing1 litre/1¾ pint warm water 5 rice paper wrappersany leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers1 lime, juice only, to servefresh coriander sprig, leaves torn, to serve1 red chilli, finely sliced, to servecrushed peanuts, to serve neutral oil, for greasing 1 litre/1¾ pint warm water 5 rice paper wrappers any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers 1 lime, juice only, to serve fresh coriander sprig, leaves torn, to serve 1 red chilli, finely sliced, to serve crushed peanuts, to serve Method To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. | {
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"title": "Rice paper gochujang noodles recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_paper_gochujang_94109_16x9.jpg Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles. 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water neutral oil, for greasing1 litre/1¾ pint warm water 5 rice paper wrappersany leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers1 lime, juice only, to servefresh coriander sprig, leaves torn, to serve1 red chilli, finely sliced, to servecrushed peanuts, to serve neutral oil, for greasing 1 litre/1¾ pint warm water 5 rice paper wrappers any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers 1 lime, juice only, to serve fresh coriander sprig, leaves torn, to serve 1 red chilli, finely sliced, to serve crushed peanuts, to serve Method To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve."
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} | 92281e0fcfa11b51c508eb172e2235df9899e5d3696b6ce55766f6b388cac15a | Chicken spring rolls recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_rolls_04286_16x9.jpg Serve these crispy chicken spring rolls as they are, with their tangy dipping sauce, or pimp them up with a selection of toppings for a party plate. 1 tbsp sesame oil 1 onion, finely diced2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled and grated150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips1 carrot, peeled and julienned150g/5½oz chicken mince 2 tsp oyster sauce2 tsp soy sauce2 tsp cane vinegar2 tsp toyomansi1 tsp fish sauce2 tsp brown sugar10 spring roll wrappersvegetable oil, for deep-frying 1 tbsp sesame oil 1 onion, finely diced 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled and grated 150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips 1 carrot, peeled and julienned 150g/5½oz chicken mince 2 tsp oyster sauce 2 tsp soy sauce 2 tsp cane vinegar 2 tsp toyomansi 1 tsp fish sauce 2 tsp brown sugar 10 spring roll wrappers vegetable oil, for deep-frying 2 tbsp toyomansi1 tbsp cane vinegar few drops fish sauce1 tsp brown sugar 1 tbsp finely chopped fresh coriander1 tsp sesame seeds1 spring onion, greens only, thinly sliced 2 tbsp toyomansi 1 tbsp cane vinegar few drops fish sauce 1 tsp brown sugar 1 tbsp finely chopped fresh coriander 1 tsp sesame seeds 1 spring onion, greens only, thinly sliced Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled gingerhandful crispy onions2 spring onions, sliced thinly on the diagonal Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled ginger handful crispy onions 2 spring onions, sliced thinly on the diagonal Method Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely.To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_rolls_04286_16x9.jpg Serve these crispy chicken spring rolls as they are, with their tangy dipping sauce, or pimp them up with a selection of toppings for a party plate. 1 tbsp sesame oil 1 onion, finely diced2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled and grated150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips1 carrot, peeled and julienned150g/5½oz chicken mince 2 tsp oyster sauce2 tsp soy sauce2 tsp cane vinegar2 tsp toyomansi1 tsp fish sauce2 tsp brown sugar10 spring roll wrappersvegetable oil, for deep-frying 1 tbsp sesame oil 1 onion, finely diced 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled and grated 150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips 1 carrot, peeled and julienned 150g/5½oz chicken mince 2 tsp oyster sauce 2 tsp soy sauce 2 tsp cane vinegar 2 tsp toyomansi 1 tsp fish sauce 2 tsp brown sugar 10 spring roll wrappers vegetable oil, for deep-frying 2 tbsp toyomansi1 tbsp cane vinegar few drops fish sauce1 tsp brown sugar 1 tbsp finely chopped fresh coriander1 tsp sesame seeds1 spring onion, greens only, thinly sliced 2 tbsp toyomansi 1 tbsp cane vinegar few drops fish sauce 1 tsp brown sugar 1 tbsp finely chopped fresh coriander 1 tsp sesame seeds 1 spring onion, greens only, thinly sliced Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled gingerhandful crispy onions2 spring onions, sliced thinly on the diagonal Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled ginger handful crispy onions 2 spring onions, sliced thinly on the diagonal Method Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely.To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens."
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} | ac22014716d5e3f11c1857a850b734bebed678efb397b146780f3953171f16ba | Vegetarian spring rolls recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_vegetable_spring_12478_16x9.jpg Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time. 1 tbsp groundnut oil1 tsp grated, peeled fresh root ginger100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed100g/3½oz tinned bamboo shoots, drained and cut into matchsticks50g/1¾oz tinned water chestnuts, drained, sliced into small strips2 tbsp low-sodium, light soy sauce1 tbsp Chinese five-spice powder75g/2¾oz beansprouts, must be very fresh2 leaves of cavolo nero, washed, shredded2 large spring onions, sliced lengthways1 small carrot, peeled, cut into matchsticks1 tbsp of oyster sauce or vegetarian oyster sauce1 tsp toasted sesame oilpinch sea saltpinch ground white pepper 1 tbsp groundnut oil 1 tsp grated, peeled fresh root ginger 100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed 100g/3½oz tinned bamboo shoots, drained and cut into matchsticks 50g/1¾oz tinned water chestnuts, drained, sliced into small strips 2 tbsp low-sodium, light soy sauce 1 tbsp Chinese five-spice powder 75g/2¾oz beansprouts, must be very fresh 2 leaves of cavolo nero, washed, shredded 2 large spring onions, sliced lengthways 1 small carrot, peeled, cut into matchsticks 1 tbsp of oyster sauce or vegetarian oyster sauce 1 tsp toasted sesame oil pinch sea salt pinch ground white pepper 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip) 1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve Method Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds.Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling.Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Recipe tips Tip 1: Defrost the spring roll wrappers one day in advance by transferring to the fridge, unopened. Once opened make sure the wrappers are covered with a damp tea towel to prevent them from drying out and cracking. Tip 2: Use traditional spring roll wrappers that are very thin and contain coconut oil (for extra crispness). Look out for the frozen variety. | {
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"title": "Vegetarian spring rolls recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_vegetable_spring_12478_16x9.jpg Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time. 1 tbsp groundnut oil1 tsp grated, peeled fresh root ginger100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed100g/3½oz tinned bamboo shoots, drained and cut into matchsticks50g/1¾oz tinned water chestnuts, drained, sliced into small strips2 tbsp low-sodium, light soy sauce1 tbsp Chinese five-spice powder75g/2¾oz beansprouts, must be very fresh2 leaves of cavolo nero, washed, shredded2 large spring onions, sliced lengthways1 small carrot, peeled, cut into matchsticks1 tbsp of oyster sauce or vegetarian oyster sauce1 tsp toasted sesame oilpinch sea saltpinch ground white pepper 1 tbsp groundnut oil 1 tsp grated, peeled fresh root ginger 100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed 100g/3½oz tinned bamboo shoots, drained and cut into matchsticks 50g/1¾oz tinned water chestnuts, drained, sliced into small strips 2 tbsp low-sodium, light soy sauce 1 tbsp Chinese five-spice powder 75g/2¾oz beansprouts, must be very fresh 2 leaves of cavolo nero, washed, shredded 2 large spring onions, sliced lengthways 1 small carrot, peeled, cut into matchsticks 1 tbsp of oyster sauce or vegetarian oyster sauce 1 tsp toasted sesame oil pinch sea salt pinch ground white pepper 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip) 1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve Method Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds.Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling.Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Recipe tips Tip 1: Defrost the spring roll wrappers one day in advance by transferring to the fridge, unopened. Once opened make sure the wrappers are covered with a damp tea towel to prevent them from drying out and cracking. Tip 2: Use traditional spring roll wrappers that are very thin and contain coconut oil (for extra crispness). Look out for the frozen variety."
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} | 9d2703a11f28ae2f700a31bea5799b8affe54fc67697991e7b23a183dbde015b | Miso mushroom burgers with crispy ‘crackling’ recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_mushroom_burgers_04901_16x9.jpg A vegan burger with a difference! Whole Portobello mushrooms are seared in a miso dressing and topped with crisp rice paper ‘crackling’ for incredible crunch and flavour. Each serving (excluding sweet potato fires) provides 500 kcal, 9.6g protein, 41g carbohydrate (of which 12g sugars), 31g fat (of which 3.3g saturates), 5g fibre and 2.4g salt. 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers2 tbsp vegetable oil 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers 2 tbsp vegetable oil 1½ tbsp miso paste1½ tbsp olive oil 2 garlic cloves, crushed4 Portobello mushrooms vegetable oil, for brushing 1½ tbsp miso paste 1½ tbsp olive oil 2 garlic cloves, crushed 4 Portobello mushrooms vegetable oil, for brushing 2 burger buns, split and toasted2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, slicedsweet potato fries (optional) 2 burger buns, split and toasted 2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, sliced sweet potato fries (optional) Method Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6.To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil.Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up.Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible.Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices.To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Recipe tips Do check that the burger buns are vegan - brioche buns would not be suitable! | {
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"title": "Miso mushroom burgers with crispy ‘crackling’ recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_mushroom_burgers_04901_16x9.jpg A vegan burger with a difference! Whole Portobello mushrooms are seared in a miso dressing and topped with crisp rice paper ‘crackling’ for incredible crunch and flavour. Each serving (excluding sweet potato fires) provides 500 kcal, 9.6g protein, 41g carbohydrate (of which 12g sugars), 31g fat (of which 3.3g saturates), 5g fibre and 2.4g salt. 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers2 tbsp vegetable oil 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers 2 tbsp vegetable oil 1½ tbsp miso paste1½ tbsp olive oil 2 garlic cloves, crushed4 Portobello mushrooms vegetable oil, for brushing 1½ tbsp miso paste 1½ tbsp olive oil 2 garlic cloves, crushed 4 Portobello mushrooms vegetable oil, for brushing 2 burger buns, split and toasted2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, slicedsweet potato fries (optional) 2 burger buns, split and toasted 2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, sliced sweet potato fries (optional) Method Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6.To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil.Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up.Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible.Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices.To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Recipe tips Do check that the burger buns are vegan - brioche buns would not be suitable!"
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} | dd8f018efda523feb690ea819a181de798b776b1759fb1c1a0141b6a3daa0de2 | Spring rolls recipe
An average of 5.0 out of 5 stars from 2 ratings Use the banana in this recipe as a sort of edible ‘glue stick’ to hold the spring roll sheets together. The lemongrass sweet chilli sauce that the spring rolls are served with is a handy dip to know how to make. 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls)1 spring onion, finely sliced10 oyster mushrooms, finely sliced100g/3½oz bean sprouts½ carrot, cut into thin strips½ red pepper, cut into thin stripssalt and black pepper, to taste1 banana vegetable oil, for deep-fat frying 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls) 1 spring onion, finely sliced 10 oyster mushrooms, finely sliced 100g/3½oz bean sprouts ½ carrot, cut into thin strips ½ red pepper, cut into thin strips salt and black pepper, to taste 1 banana vegetable oil, for deep-fat frying 2 tbsp oyster sauce1 tbsp light soy sauce1 tbsp sweet chilli sauce1 tsp sesame oil 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp sweet chilli sauce 1 tsp sesame oil 5 tbsp sweet chilli sauce2 stalks lemongrass, bashed and finely chopped2 garlic cloves, finely chopped1 birds’-eye chilli, finely chopped2 limes, juice onlysalt, to tastesugar, to taste 5 tbsp sweet chilli sauce 2 stalks lemongrass, bashed and finely chopped 2 garlic cloves, finely chopped 1 birds’-eye chilli, finely chopped 2 limes, juice only salt, to taste sugar, to taste Method Carefully separate each sheet of spring roll pastry.Once separated, cover the pile with cling film so as not to let it dry out.For the marinade, mix together all the marinade ingredients in a shallow dish.Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer.Cut the banana in half to use as an edible glue stick.Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again.Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot.For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. Carefully separate each sheet of spring roll pastry. Carefully separate each sheet of spring roll pastry. Once separated, cover the pile with cling film so as not to let it dry out. Once separated, cover the pile with cling film so as not to let it dry out. For the marinade, mix together all the marinade ingredients in a shallow dish. For the marinade, mix together all the marinade ingredients in a shallow dish. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Cut the banana in half to use as an edible glue stick. Cut the banana in half to use as an edible glue stick. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. | {
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"title": "Spring rolls recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Use the banana in this recipe as a sort of edible ‘glue stick’ to hold the spring roll sheets together. The lemongrass sweet chilli sauce that the spring rolls are served with is a handy dip to know how to make. 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls)1 spring onion, finely sliced10 oyster mushrooms, finely sliced100g/3½oz bean sprouts½ carrot, cut into thin strips½ red pepper, cut into thin stripssalt and black pepper, to taste1 banana vegetable oil, for deep-fat frying 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls) 1 spring onion, finely sliced 10 oyster mushrooms, finely sliced 100g/3½oz bean sprouts ½ carrot, cut into thin strips ½ red pepper, cut into thin strips salt and black pepper, to taste 1 banana vegetable oil, for deep-fat frying 2 tbsp oyster sauce1 tbsp light soy sauce1 tbsp sweet chilli sauce1 tsp sesame oil 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp sweet chilli sauce 1 tsp sesame oil 5 tbsp sweet chilli sauce2 stalks lemongrass, bashed and finely chopped2 garlic cloves, finely chopped1 birds’-eye chilli, finely chopped2 limes, juice onlysalt, to tastesugar, to taste 5 tbsp sweet chilli sauce 2 stalks lemongrass, bashed and finely chopped 2 garlic cloves, finely chopped 1 birds’-eye chilli, finely chopped 2 limes, juice only salt, to taste sugar, to taste Method Carefully separate each sheet of spring roll pastry.Once separated, cover the pile with cling film so as not to let it dry out.For the marinade, mix together all the marinade ingredients in a shallow dish.Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer.Cut the banana in half to use as an edible glue stick.Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again.Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot.For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. Carefully separate each sheet of spring roll pastry. Carefully separate each sheet of spring roll pastry. Once separated, cover the pile with cling film so as not to let it dry out. Once separated, cover the pile with cling film so as not to let it dry out. For the marinade, mix together all the marinade ingredients in a shallow dish. For the marinade, mix together all the marinade ingredients in a shallow dish. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Cut the banana in half to use as an edible glue stick. Cut the banana in half to use as an edible glue stick. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl."
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} | 59a7cd81d4268ac4f3846436fc28d48a0a309df0bb5002f08e178d73d29b2ccb | Quick veggie korma recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_korma_75721_16x9.jpg Nigel Slater’s aromatic, creamy korma makes a welcome meal to come home to on a cold night. 3 medium onions3 cloves of garlica thick slice of buttera thumb-sized piece of ginger10 green cardamom podsa tsp ground cumin½ tsp ground turmerica couple of pinches of ground cinnamon a cinnamon sticka good pinch of ground chilli 3 bay leaves650g/1lb 7oz assorted mushrooms250g/9oz spinachhandful skinned hazelnutsa generous handful of raisins or golden sultanas200g/7oz plain yoghurt150g/5oz crème fraîche rice or bread, to serve 3 medium onions 3 cloves of garlic a thick slice of butter a thumb-sized piece of ginger 10 green cardamom pods a tsp ground cumin ½ tsp ground turmeric a couple of pinches of ground cinnamon a cinnamon stick a good pinch of ground chilli 3 bay leaves 650g/1lb 7oz assorted mushrooms 250g/9oz spinach handful skinned hazelnuts a generous handful of raisins or golden sultanas 200g/7oz plain yoghurt 150g/5oz crème fraîche rice or bread, to serve Method Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Recipe tips If you toast the hazelnuts briefly in a non-stick pan until golden you will get a more nutty flavour. | {
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"title": "Quick veggie korma recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_korma_75721_16x9.jpg Nigel Slater’s aromatic, creamy korma makes a welcome meal to come home to on a cold night. 3 medium onions3 cloves of garlica thick slice of buttera thumb-sized piece of ginger10 green cardamom podsa tsp ground cumin½ tsp ground turmerica couple of pinches of ground cinnamon a cinnamon sticka good pinch of ground chilli 3 bay leaves650g/1lb 7oz assorted mushrooms250g/9oz spinachhandful skinned hazelnutsa generous handful of raisins or golden sultanas200g/7oz plain yoghurt150g/5oz crème fraîche rice or bread, to serve 3 medium onions 3 cloves of garlic a thick slice of butter a thumb-sized piece of ginger 10 green cardamom pods a tsp ground cumin ½ tsp ground turmeric a couple of pinches of ground cinnamon a cinnamon stick a good pinch of ground chilli 3 bay leaves 650g/1lb 7oz assorted mushrooms 250g/9oz spinach handful skinned hazelnuts a generous handful of raisins or golden sultanas 200g/7oz plain yoghurt 150g/5oz crème fraîche rice or bread, to serve Method Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. When the mushrooms have softened and darkened a little, add 200ml/7fl oz water. Stir, cover and simmer for 15 minutes. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish. Recipe tips If you toast the hazelnuts briefly in a non-stick pan until golden you will get a more nutty flavour."
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} | ae863dd6d045e3f4f7714767acd46efa9c1f82ae8bb9bd14fa760221ab38ac30 | Paneer with spinach recipe
An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneerwithspinach_86756_16x9.jpg This is a wonderful velvety paneer curry has plenty of greens and large, soft cubes of paneer and just enough spices for a good background flavour and aroma. 750g/1½lb baby spinach, washed3 tbsp vegetable oil1 tsp cumin seeds1 large onion, choppedthumb-sized piece of fresh ginger, peeled and sliced into long julienne1½ tbsp chopped garlic1-2 green chillies, whole 2 tsp ground coriandersalt, to taste250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes½-1 tsp garam masala6 tbsp whole milk, or 4 tbsp double cream1-2 tsp lemon juice, or to taste 750g/1½lb baby spinach, washed 3 tbsp vegetable oil 1 tsp cumin seeds 1 large onion, chopped thumb-sized piece of fresh ginger, peeled and sliced into long julienne 1½ tbsp chopped garlic 1-2 green chillies, whole 2 tsp ground coriander salt, to taste 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes ½-1 tsp garam masala 6 tbsp whole milk, or 4 tbsp double cream 1-2 tsp lemon juice, or to taste Method Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. | {
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"content": "An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneerwithspinach_86756_16x9.jpg This is a wonderful velvety paneer curry has plenty of greens and large, soft cubes of paneer and just enough spices for a good background flavour and aroma. 750g/1½lb baby spinach, washed3 tbsp vegetable oil1 tsp cumin seeds1 large onion, choppedthumb-sized piece of fresh ginger, peeled and sliced into long julienne1½ tbsp chopped garlic1-2 green chillies, whole 2 tsp ground coriandersalt, to taste250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes½-1 tsp garam masala6 tbsp whole milk, or 4 tbsp double cream1-2 tsp lemon juice, or to taste 750g/1½lb baby spinach, washed 3 tbsp vegetable oil 1 tsp cumin seeds 1 large onion, chopped thumb-sized piece of fresh ginger, peeled and sliced into long julienne 1½ tbsp chopped garlic 1-2 green chillies, whole 2 tsp ground coriander salt, to taste 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes ½-1 tsp garam masala 6 tbsp whole milk, or 4 tbsp double cream 1-2 tsp lemon juice, or to taste Method Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread."
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} | 51092931a0ccad2fdd4a8a5bfe36ec481a3bf94dd6f19a955b325cb48778891b | Cauliflower, leek and broccoli cheese recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_leek_and_55530_16x9.jpg Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest. 1 large cauliflower, cut into florets1 head broccoli, cut into florets50g/1¾oz butter, plus extra for cooking the leeks1 pack baby leeks (approx. 150g/5½oz), sliced500ml/18fl oz milk4 tbsp flour200g/7oz mature cheddar, grated6 tbsp fresh breadcrumbssalt and pepper 1 large cauliflower, cut into florets 1 head broccoli, cut into florets 50g/1¾oz butter, plus extra for cooking the leeks 1 pack baby leeks (approx. 150g/5½oz), sliced 500ml/18fl oz milk 4 tbsp flour 200g/7oz mature cheddar, grated 6 tbsp fresh breadcrumbs salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. | {
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"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_leek_and_55530_16x9.jpg Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest. 1 large cauliflower, cut into florets1 head broccoli, cut into florets50g/1¾oz butter, plus extra for cooking the leeks1 pack baby leeks (approx. 150g/5½oz), sliced500ml/18fl oz milk4 tbsp flour200g/7oz mature cheddar, grated6 tbsp fresh breadcrumbssalt and pepper 1 large cauliflower, cut into florets 1 head broccoli, cut into florets 50g/1¾oz butter, plus extra for cooking the leeks 1 pack baby leeks (approx. 150g/5½oz), sliced 500ml/18fl oz milk 4 tbsp flour 200g/7oz mature cheddar, grated 6 tbsp fresh breadcrumbs salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling."
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} | 0c32759e37504c4e3ef8cd99dccee3a5826a20b8a000e478013f8b36c6a3c84b | Whole roast cauliflower recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_roast_cauliflower_43289_16x9.jpg Whole roast cauliflower is an impressive centrepiece for your next meal. If you want to eat more vegetarian and vegan food, this is a great starting point! You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt. 1 large cauliflower, tough outer leaves removed1 tsp cumin seeds½ tsp coriander seeds1 large garlic clove, peeled and roughly chopped½ large mild green chilli, roughly chopped1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped30g/1oz coriander, leaves and stalks roughly chopped¼ tsp cayenne pepper150ml/5fl oz extra virgin olive oilsalt and freshly ground black pepper 1 large cauliflower, tough outer leaves removed 1 tsp cumin seeds ½ tsp coriander seeds 1 large garlic clove, peeled and roughly chopped ½ large mild green chilli, roughly chopped 1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped 30g/1oz coriander, leaves and stalks roughly chopped ¼ tsp cayenne pepper 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper 3 spring onions, thinly sliced2 tbsp nibbed pistachios3 tbsp pomegranate seeds2 tbsp coriander leaves2 tbsp flatleaf parsley leaves 3 spring onions, thinly sliced 2 tbsp nibbed pistachios 3 tbsp pomegranate seeds 2 tbsp coriander leaves 2 tbsp flatleaf parsley leaves Method Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Recipe tips This recipe is great served alongside a garlicky tahini or yogurt dressing! | {
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"title": "Whole roast cauliflower recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_roast_cauliflower_43289_16x9.jpg Whole roast cauliflower is an impressive centrepiece for your next meal. If you want to eat more vegetarian and vegan food, this is a great starting point! You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt. 1 large cauliflower, tough outer leaves removed1 tsp cumin seeds½ tsp coriander seeds1 large garlic clove, peeled and roughly chopped½ large mild green chilli, roughly chopped1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped30g/1oz coriander, leaves and stalks roughly chopped¼ tsp cayenne pepper150ml/5fl oz extra virgin olive oilsalt and freshly ground black pepper 1 large cauliflower, tough outer leaves removed 1 tsp cumin seeds ½ tsp coriander seeds 1 large garlic clove, peeled and roughly chopped ½ large mild green chilli, roughly chopped 1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped 30g/1oz coriander, leaves and stalks roughly chopped ¼ tsp cayenne pepper 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper 3 spring onions, thinly sliced2 tbsp nibbed pistachios3 tbsp pomegranate seeds2 tbsp coriander leaves2 tbsp flatleaf parsley leaves 3 spring onions, thinly sliced 2 tbsp nibbed pistachios 3 tbsp pomegranate seeds 2 tbsp coriander leaves 2 tbsp flatleaf parsley leaves Method Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Recipe tips This recipe is great served alongside a garlicky tahini or yogurt dressing!"
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} | 55e2ae6695d4a00a51b61b4c905f1357a06440cdbed9aa4ba0450e6bc3387098 | Lamb with smashed squash and spinach recipe
An average of 5.0 out of 5 stars from 1 rating These marinated lamb cutlets are griddled for a wonderful smokiness. Serve with smashed butternut squash and spinach for a deceptively simple and quick dinner for two. 4 lamb cutlets1 garlic clove, smashed with the side of a knife½ tsp ground cinnamon½ tsp ground cumin½ red chilli, finely chopped1 tbsp extra virgin olive oil100g/3½oz young spinach leavesfinely chopped fresh mint, to garnishflaked sea salt and freshly ground black pepper 4 lamb cutlets 1 garlic clove, smashed with the side of a knife ½ tsp ground cinnamon ½ tsp ground cumin ½ red chilli, finely chopped 1 tbsp extra virgin olive oil 100g/3½oz young spinach leaves finely chopped fresh mint, to garnish flaked sea salt and freshly ground black pepper 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks2 tbsp extra virgin olive oil, plus extra to serve½ tsp dried chilli flakessqueeze lemon juice 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks 2 tbsp extra virgin olive oil, plus extra to serve ½ tsp dried chilli flakes squeeze lemon juice Method Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes.Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste.Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan.Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Lamb with smashed squash and spinach recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These marinated lamb cutlets are griddled for a wonderful smokiness. Serve with smashed butternut squash and spinach for a deceptively simple and quick dinner for two. 4 lamb cutlets1 garlic clove, smashed with the side of a knife½ tsp ground cinnamon½ tsp ground cumin½ red chilli, finely chopped1 tbsp extra virgin olive oil100g/3½oz young spinach leavesfinely chopped fresh mint, to garnishflaked sea salt and freshly ground black pepper 4 lamb cutlets 1 garlic clove, smashed with the side of a knife ½ tsp ground cinnamon ½ tsp ground cumin ½ red chilli, finely chopped 1 tbsp extra virgin olive oil 100g/3½oz young spinach leaves finely chopped fresh mint, to garnish flaked sea salt and freshly ground black pepper 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks2 tbsp extra virgin olive oil, plus extra to serve½ tsp dried chilli flakessqueeze lemon juice 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks 2 tbsp extra virgin olive oil, plus extra to serve ½ tsp dried chilli flakes squeeze lemon juice Method Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes.Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste.Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan.Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil."
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} | eef327f26c4256aa8b7db6d50ffa40d8d822d1b83ecefdc9222ee2968ae10199 | Southern Indian mixed vegetable curry (Avial) recipe
An average of 3.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernindianmixedv_86569_16x9.jpg This recipe is deceptively easy and adapts to most vegetables. 2½ tbsp vegetable oil1 tsp cumin seeds½ medium onion, sliced1-2 green chillies, sliced in half lengthwise¾ tsp ground turmericsalt, to taste2 medium carrots, peeled and chopped2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces100g/3½oz green beans, topped, tailed and chopped into thirds50g/2oz shallots, peeled and halved10g/½oz fresh ginger, peeled and roughly chopped60g/2½oz desiccated coconut, soaked in water to just cover2 small handfuls frozen peas12 fresh or dried curry leaves5-6 tbsp plain yoghurt1 tbsp coconut oil (optional) 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. | {
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"url": "http://www.bbc.co.uk/food/recipes/southernindianmixedv_86569",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Southern Indian mixed vegetable curry (Avial) recipe",
"content": "An average of 3.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernindianmixedv_86569_16x9.jpg This recipe is deceptively easy and adapts to most vegetables. 2½ tbsp vegetable oil1 tsp cumin seeds½ medium onion, sliced1-2 green chillies, sliced in half lengthwise¾ tsp ground turmericsalt, to taste2 medium carrots, peeled and chopped2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces100g/3½oz green beans, topped, tailed and chopped into thirds50g/2oz shallots, peeled and halved10g/½oz fresh ginger, peeled and roughly chopped60g/2½oz desiccated coconut, soaked in water to just cover2 small handfuls frozen peas12 fresh or dried curry leaves5-6 tbsp plain yoghurt1 tbsp coconut oil (optional) 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice."
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} | f64d4444714f8f67d540c197dd676e813b8a31c110300177faa998541934cb4a | Ken Hom's beef in oyster sauce recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_in_oyster_sauce_14507_16x9.jpg Try Ken Hom's beef in oyster sauce recipe for a Chinese takeaway classic, served with spicy salad. 450g/1 lb fillet of beef, cut into 5cm/2in thin strips1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry sherry2 tsp cornflour3 tbsp groundnut or vegetable oil3 tbsp oyster sauce1½ tbsp finely chopped spring onions 450g/1 lb fillet of beef, cut into 5cm/2in thin strips 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 2 tsp cornflour 3 tbsp groundnut or vegetable oil 3 tbsp oyster sauce 1½ tbsp finely chopped spring onions 2 tsp Dijon mustard2 tsp Madras curry powder2 tbsp light soy sauce 2 tsp salt1 tsp freshly ground black pepper4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets100g/3½oz peas225g/8oz fresh tomato, peeled, seeds removed, chopped50g/2 oz fresh water chestnuts, peeled, sliced3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives 2 tsp Dijon mustard 2 tsp Madras curry powder 2 tbsp light soy sauce 2 tsp salt 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets 100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets 100g/3½oz peas 225g/8oz fresh tomato, peeled, seeds removed, chopped 50g/2 oz fresh water chestnuts, peeled, sliced 3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives Method Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.Serve the salad alongside the beef. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Serve the salad alongside the beef. Serve the salad alongside the beef. | {
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"title": "Ken Hom's beef in oyster sauce recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_in_oyster_sauce_14507_16x9.jpg Try Ken Hom's beef in oyster sauce recipe for a Chinese takeaway classic, served with spicy salad. 450g/1 lb fillet of beef, cut into 5cm/2in thin strips1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry sherry2 tsp cornflour3 tbsp groundnut or vegetable oil3 tbsp oyster sauce1½ tbsp finely chopped spring onions 450g/1 lb fillet of beef, cut into 5cm/2in thin strips 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 2 tsp cornflour 3 tbsp groundnut or vegetable oil 3 tbsp oyster sauce 1½ tbsp finely chopped spring onions 2 tsp Dijon mustard2 tsp Madras curry powder2 tbsp light soy sauce 2 tsp salt1 tsp freshly ground black pepper4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets100g/3½oz peas225g/8oz fresh tomato, peeled, seeds removed, chopped50g/2 oz fresh water chestnuts, peeled, sliced3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives 2 tsp Dijon mustard 2 tsp Madras curry powder 2 tbsp light soy sauce 2 tsp salt 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets 100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets 100g/3½oz peas 225g/8oz fresh tomato, peeled, seeds removed, chopped 50g/2 oz fresh water chestnuts, peeled, sliced 3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives Method Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.Serve the salad alongside the beef. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Serve the salad alongside the beef. Serve the salad alongside the beef."
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} | a5121dd8766a218bd67dde53b965538b65d5095fafd9d83ed7598686b0947175 | Steak and kidney pudding recipe
Preheat the oven to 170ºC/350ºF/Gas 3.Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys.Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked.Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Preheat the oven to 170ºC/350ºF/Gas 3. Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. | {
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"title": "Steak and kidney pudding recipe",
"content": "Preheat the oven to 170ºC/350ºF/Gas 3.Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys.Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked.Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Preheat the oven to 170ºC/350ºF/Gas 3. Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy."
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} | 90fc56db1a6656a81dd4b2a2ce6b935ab1b2aafda20efc7fa8a0505c538fd609 | How to make crumpets recipe
An average of 3.7 out of 5 stars from 3 ratings 350ml/12¼fl oz whole milk225g/8oz strong white flour125g/4½oz plain flour1 x 7g/¼oz sachet fast-action dried yeast½ tsp fine sea salt1 tsp caster sugar1 level tsp bicarbonate of soda150ml/5¼fl oz warm waterbutter, for greasing, plus extra to serve 350ml/12¼fl oz whole milk 225g/8oz strong white flour 125g/4½oz plain flour 1 x 7g/¼oz sachet fast-action dried yeast ½ tsp fine sea salt 1 tsp caster sugar 1 level tsp bicarbonate of soda 150ml/5¼fl oz warm water butter, for greasing, plus extra to serve Method Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Warm the milk in a saucepan very gently until tepid. Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Recipe tips When you come make the last few crumpets, you may find that your batter thickens and the bubbles find it harder to burst. If this occurs, simply help each one on its way by pricking lightly with a cocktail stick. | {
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"url": "http://www.bbc.co.uk/food/recipes/crumpets_93122",
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"title": "How to make crumpets recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings 350ml/12¼fl oz whole milk225g/8oz strong white flour125g/4½oz plain flour1 x 7g/¼oz sachet fast-action dried yeast½ tsp fine sea salt1 tsp caster sugar1 level tsp bicarbonate of soda150ml/5¼fl oz warm waterbutter, for greasing, plus extra to serve 350ml/12¼fl oz whole milk 225g/8oz strong white flour 125g/4½oz plain flour 1 x 7g/¼oz sachet fast-action dried yeast ½ tsp fine sea salt 1 tsp caster sugar 1 level tsp bicarbonate of soda 150ml/5¼fl oz warm water butter, for greasing, plus extra to serve Method Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Warm the milk in a saucepan very gently until tepid. Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Recipe tips When you come make the last few crumpets, you may find that your batter thickens and the bubbles find it harder to burst. If this occurs, simply help each one on its way by pricking lightly with a cocktail stick."
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} | 1616e77f89de953db6d3e13136c1ab13a5b361aee19dfe748504d4499d57634c | High protein muffins recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/high_protein_muffins_33173_16x9.jpg Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day. Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt. Equipment and preparation: You will need a 12-hole muffin tin and muffin cases. 1 ripe banana 50ml/2fl oz maple syrup250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon85g/3oz ground almondshandful of flaked almonds, hazelnuts or pecans 1 ripe banana 50ml/2fl oz maple syrup 250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste 150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon 85g/3oz ground almonds handful of flaked almonds, hazelnuts or pecans Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Recipe tips Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming. These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom! | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/high_protein_muffins_33173_16x9.jpg Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day. Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt. Equipment and preparation: You will need a 12-hole muffin tin and muffin cases. 1 ripe banana 50ml/2fl oz maple syrup250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon85g/3oz ground almondshandful of flaked almonds, hazelnuts or pecans 1 ripe banana 50ml/2fl oz maple syrup 250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste 150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon 85g/3oz ground almonds handful of flaked almonds, hazelnuts or pecans Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Recipe tips Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming. These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom!"
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} | c5c90850756f5ce5aa6abdd38a0fc23a140c33e42c00513919beae7bb87314c9 | Cheese and herb muffin in a mug recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_herb_muffin_43619_16x9.jpg This super-quick muffin is cooked in the microwave – believe it when you see it! It’s a tasty savoury muffin that’s perfect for a snack, or great with soup. 100g/3½oz parmesan cheese (or vegetarian alternative), grated10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives½ tsp thyme leaves250g/9oz self-raising flour1 tsp bicarbonate of soda85ml/3fl oz sunflower oil2 free-range eggs100ml/3½fl oz semi-skimmed milk100ml/3½fl oz low-fat natural yoghurt 100g/3½oz parmesan cheese (or vegetarian alternative), grated 10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives ½ tsp thyme leaves 250g/9oz self-raising flour 1 tsp bicarbonate of soda 85ml/3fl oz sunflower oil 2 free-range eggs 100ml/3½fl oz semi-skimmed milk 100ml/3½fl oz low-fat natural yoghurt Method Wash and finely chop the herbs using a sharp knife or scissors.Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs.Measure the oil into the measuring jug.Beat the eggs separately in a bowl then add to the oil.Add the milk and yoghurt to the oil and egg mixture.Pour the wet ingredients into the dry ingredients and stir until combined.Spoon the mixture into the six mugs, filling each one a third full.Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug.Repeat with the remaining mixture to make your second batch of muffins in a mug.These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. Wash and finely chop the herbs using a sharp knife or scissors. Wash and finely chop the herbs using a sharp knife or scissors. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Measure the oil into the measuring jug. Measure the oil into the measuring jug. Beat the eggs separately in a bowl then add to the oil. Beat the eggs separately in a bowl then add to the oil. Add the milk and yoghurt to the oil and egg mixture. Add the milk and yoghurt to the oil and egg mixture. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Spoon the mixture into the six mugs, filling each one a third full. Spoon the mixture into the six mugs, filling each one a third full. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. | {
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"title": "Cheese and herb muffin in a mug recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_herb_muffin_43619_16x9.jpg This super-quick muffin is cooked in the microwave – believe it when you see it! It’s a tasty savoury muffin that’s perfect for a snack, or great with soup. 100g/3½oz parmesan cheese (or vegetarian alternative), grated10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives½ tsp thyme leaves250g/9oz self-raising flour1 tsp bicarbonate of soda85ml/3fl oz sunflower oil2 free-range eggs100ml/3½fl oz semi-skimmed milk100ml/3½fl oz low-fat natural yoghurt 100g/3½oz parmesan cheese (or vegetarian alternative), grated 10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives ½ tsp thyme leaves 250g/9oz self-raising flour 1 tsp bicarbonate of soda 85ml/3fl oz sunflower oil 2 free-range eggs 100ml/3½fl oz semi-skimmed milk 100ml/3½fl oz low-fat natural yoghurt Method Wash and finely chop the herbs using a sharp knife or scissors.Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs.Measure the oil into the measuring jug.Beat the eggs separately in a bowl then add to the oil.Add the milk and yoghurt to the oil and egg mixture.Pour the wet ingredients into the dry ingredients and stir until combined.Spoon the mixture into the six mugs, filling each one a third full.Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug.Repeat with the remaining mixture to make your second batch of muffins in a mug.These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. Wash and finely chop the herbs using a sharp knife or scissors. Wash and finely chop the herbs using a sharp knife or scissors. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Measure the oil into the measuring jug. Measure the oil into the measuring jug. Beat the eggs separately in a bowl then add to the oil. Beat the eggs separately in a bowl then add to the oil. Add the milk and yoghurt to the oil and egg mixture. Add the milk and yoghurt to the oil and egg mixture. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Spoon the mixture into the six mugs, filling each one a third full. Spoon the mixture into the six mugs, filling each one a third full. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack."
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} | 0bf0acd47ab808f7d0f5613c1052cd4d223000380b7957143f344bed40314a73 | Cheese and courgette muffins recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseandcherrytomat_84142_16x9.jpg These cheesy courgette muffins take no time to throw together and are delicious with eggs and bacon for brunch. 225g/8oz self-raising flour100g/3½oz courgette, gratedsalt and freshly ground black pepper100g/3½oz mature cheddar, grated175ml/6fl oz milk1 free-range egg55ml/2fl oz olive oil10 cherry tomatoes 225g/8oz self-raising flour 100g/3½oz courgette, grated salt and freshly ground black pepper 100g/3½oz mature cheddar, grated 175ml/6fl oz milk 1 free-range egg 55ml/2fl oz olive oil 10 cherry tomatoes crisp grilled baconscrambled egg crisp grilled bacon scrambled egg Method Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.Grease ten muffin moulds and half-fill each with the mix.Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. Grease ten muffin moulds and half-fill each with the mix. Grease ten muffin moulds and half-fill each with the mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. | {
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"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseandcherrytomat_84142_16x9.jpg These cheesy courgette muffins take no time to throw together and are delicious with eggs and bacon for brunch. 225g/8oz self-raising flour100g/3½oz courgette, gratedsalt and freshly ground black pepper100g/3½oz mature cheddar, grated175ml/6fl oz milk1 free-range egg55ml/2fl oz olive oil10 cherry tomatoes 225g/8oz self-raising flour 100g/3½oz courgette, grated salt and freshly ground black pepper 100g/3½oz mature cheddar, grated 175ml/6fl oz milk 1 free-range egg 55ml/2fl oz olive oil 10 cherry tomatoes crisp grilled baconscrambled egg crisp grilled bacon scrambled egg Method Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.Grease ten muffin moulds and half-fill each with the mix.Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. Grease ten muffin moulds and half-fill each with the mix. Grease ten muffin moulds and half-fill each with the mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown."
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} | b03fd307b05d1c8c6d5fd5624cfa2e837c625341ed47d65c4eee4f820b3a235a | Chocolate chip muffins recipe
An average of 3.6 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_muffins_64846_16x9.jpg These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school. 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)1 tsp vanilla extract 175ml/6fl oz hot water110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled 1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice) 1 tsp vanilla extract 175ml/6fl oz hot water 110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. | {
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"content": "An average of 3.6 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_muffins_64846_16x9.jpg These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school. 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)1 tsp vanilla extract 175ml/6fl oz hot water110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled 1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice) 1 tsp vanilla extract 175ml/6fl oz hot water 110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked."
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} | a654ce2fbaaa5ccef8b76ee7dfa5ab5828a1873af2035bdd6f06818c7ab433d9 | Banana and peanut butter roll-ups recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_peanut_butter_25334_16x9.jpg Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes. 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter 8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water Method Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. | {
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"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_peanut_butter_25334_16x9.jpg Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes. 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter 8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water Method Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm."
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} | 7e900dbda0be1e2a9d9bcee1eaf236fa99be697d1f4029d2d8d6dc8e8444c6a7 | Vegan gluten-free pancakes recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_banana_and_maple_14272_16x9.jpg Gluten-free and vegan pancakes that taste absolutely delicious. This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. For this recipe you will need a food processor. Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt. 65g/2¼oz rice flour65g/2¼oz tapioca flour½ very ripe banana300ml/10½fl oz almond milk2 tsp rapeseed oil or coconut oil, for frying 65g/2¼oz rice flour 65g/2¼oz tapioca flour ½ very ripe banana 300ml/10½fl oz almond milk 2 tsp rapeseed oil or coconut oil, for frying 1½ bananas, slicedlarge handful blueberries30g/1oz pecans, toasted6 tsp maple syrup 1½ bananas, sliced large handful blueberries 30g/1oz pecans, toasted 6 tsp maple syrup Method Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Recipe tips The toppings on these banana pancakes can vary depending on your tastes but antioxidant packed blueberries, potassium rich bananas, natural maple syrup and toasted pecans all add healthy fats, fibre, vitamins and protein to this delicious vegan and gluten-free breakfast. | {
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"title": "Vegan gluten-free pancakes recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_banana_and_maple_14272_16x9.jpg Gluten-free and vegan pancakes that taste absolutely delicious. This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. For this recipe you will need a food processor. Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt. 65g/2¼oz rice flour65g/2¼oz tapioca flour½ very ripe banana300ml/10½fl oz almond milk2 tsp rapeseed oil or coconut oil, for frying 65g/2¼oz rice flour 65g/2¼oz tapioca flour ½ very ripe banana 300ml/10½fl oz almond milk 2 tsp rapeseed oil or coconut oil, for frying 1½ bananas, slicedlarge handful blueberries30g/1oz pecans, toasted6 tsp maple syrup 1½ bananas, sliced large handful blueberries 30g/1oz pecans, toasted 6 tsp maple syrup Method Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Recipe tips The toppings on these banana pancakes can vary depending on your tastes but antioxidant packed blueberries, potassium rich bananas, natural maple syrup and toasted pecans all add healthy fats, fibre, vitamins and protein to this delicious vegan and gluten-free breakfast."
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} | 97380146e72842cbd20889236e001356798a8649b240dcd5405e4b666eacb203 | Honey-glazed guinea fowl with pomegranate and pineapple recipe
Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. | {
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"title": "Honey-glazed guinea fowl with pomegranate and pineapple recipe",
"content": "Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm."
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} | fa32e311c601812fbb56ef7088a875ede9f77acf0c1544bda7f8cfd1fa0346ac | Summer pudding recipe
An average of 5.0 out of 5 stars from 1 rating You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding. 200ml/7fl oz rosé wine 1 orange, juice only1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving250g/9oz fresh cherries, pitted, plus extra for serving500g/1lb 2oz frozen mixed berries12 slices of white breadextra thick double cream, to serve 200ml/7fl oz rosé wine 1 orange, juice only 1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving 250g/9oz fresh cherries, pitted, plus extra for serving 500g/1lb 2oz frozen mixed berries 12 slices of white bread extra thick double cream, to serve Method Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. | {
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"title": "Summer pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding. 200ml/7fl oz rosé wine 1 orange, juice only1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving250g/9oz fresh cherries, pitted, plus extra for serving500g/1lb 2oz frozen mixed berries12 slices of white breadextra thick double cream, to serve 200ml/7fl oz rosé wine 1 orange, juice only 1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving 250g/9oz fresh cherries, pitted, plus extra for serving 500g/1lb 2oz frozen mixed berries 12 slices of white bread extra thick double cream, to serve Method Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream."
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} | 74a8f9c27a2f3757c5bd4f406877eab1243784fb8e4507ccb3e82bd1d3f5366c | Lamb kleftiko recipe
An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kleftiko_27007_16x9.jpg Kleftiko is a simple, classic Greek dish of lamb and potatoes. In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone. 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz)olive oil, for drizzling½ tbsp dried oregano2 bay leaves, crushed½ bulb garlic800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges2 onions, cut into wedges4 ripe tomatoes, roughly chopped1 cinnamon stickfew sprigs fresh oregano (optional)1 lemon, juice only250ml/9fl oz white winesea salt and freshly ground black pepper 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz) olive oil, for drizzling ½ tbsp dried oregano 2 bay leaves, crushed ½ bulb garlic 800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges 2 onions, cut into wedges 4 ripe tomatoes, roughly chopped 1 cinnamon stick few sprigs fresh oregano (optional) 1 lemon, juice only 250ml/9fl oz white wine sea salt and freshly ground black pepper Method Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. | {
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"title": "Lamb kleftiko recipe",
"content": "An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kleftiko_27007_16x9.jpg Kleftiko is a simple, classic Greek dish of lamb and potatoes. In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone. 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz)olive oil, for drizzling½ tbsp dried oregano2 bay leaves, crushed½ bulb garlic800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges2 onions, cut into wedges4 ripe tomatoes, roughly chopped1 cinnamon stickfew sprigs fresh oregano (optional)1 lemon, juice only250ml/9fl oz white winesea salt and freshly ground black pepper 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz) olive oil, for drizzling ½ tbsp dried oregano 2 bay leaves, crushed ½ bulb garlic 800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges 2 onions, cut into wedges 4 ripe tomatoes, roughly chopped 1 cinnamon stick few sprigs fresh oregano (optional) 1 lemon, juice only 250ml/9fl oz white wine sea salt and freshly ground black pepper Method Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray."
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} | 6c3ecb6beefc5eb3c72586922ffc8200f6925c691b81f2723c570a6f1b4dc372 | Nigella's roast leg of lamb recipe
The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes. However, ovens do vary, and it’s wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m always nervous of overcooking it. If you want your meat well-done, then this isn’t going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55C, and rest it, covered loosely in foil out of a draught for 15–30 minutes, testing with your probe to make sure you don’t carve it until it’s as you want it. But keep an eye, so it doesn’t go over, either. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat. | {
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"title": "Nigella's roast leg of lamb recipe",
"content": "The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes. However, ovens do vary, and it’s wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m always nervous of overcooking it. If you want your meat well-done, then this isn’t going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55C, and rest it, covered loosely in foil out of a draught for 15–30 minutes, testing with your probe to make sure you don’t carve it until it’s as you want it. But keep an eye, so it doesn’t go over, either. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat."
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} | 70b8d3183adc67f2ad5caf63cb6db64c4d945d6652571551139a028a75f8e072 | Marrakesh-inspired lamb recipe
An average of 3.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marrakesh-inspired_lamb_19963_16x9.jpg Inspired by her travels to Marrakesh, Andi Oliver developed this melt-in-the-mouth spiced lamb recipe. 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped80g/2½oz butter, melted 80ml/2½fl oz olive oillarge pinch salt 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated 35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped 80g/2½oz butter, melted 80ml/2½fl oz olive oil large pinch salt 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped Method To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp.Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. | {
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"content": "An average of 3.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marrakesh-inspired_lamb_19963_16x9.jpg Inspired by her travels to Marrakesh, Andi Oliver developed this melt-in-the-mouth spiced lamb recipe. 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped80g/2½oz butter, melted 80ml/2½fl oz olive oillarge pinch salt 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated 35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped 80g/2½oz butter, melted 80ml/2½fl oz olive oil large pinch salt 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped Method To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp.Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top."
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} | 6a0f13a6d405faa695f39bb39e0ca3e2163894dd952e865b901a2320b22a4592 | Butterflied leg of lamb with a rhubarb glaze recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_leg_rhubarb_glaze_51993_16x9.jpg A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue. whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)oil, for coating2 tbsp salt whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this) oil, for coating 2 tbsp salt 50g/1¾oz butter2 large sprigs rosemary, leaves removed from stalks and finely chopped4 garlic cloves, finely chopped400g/14oz rhubarb, thinly sliced½ tsp salt2 tbsp honey1 tsp chilli powder 50g/1¾oz butter 2 large sprigs rosemary, leaves removed from stalks and finely chopped 4 garlic cloves, finely chopped 400g/14oz rhubarb, thinly sliced ½ tsp salt 2 tbsp honey 1 tsp chilli powder Method Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Recipe tips Alternatively, you can barbecue the butterflied lamb. Once the coals are hot enough, put the seasoned and oiled lamb on to the barbecue, fat-side down, and cook on a high heat for 5 minutes until well browned. Turn over and cook on the other side for 5 minutes to brown the other side too. Now move the coals from the centre to around the edges of the barbecue and leave the meat to cook, covered, for 30–40 minutes, brushing with the glaze 20 minutes before the end of the cooking time and turning occasionally if you need to. Take the lamb off the barbecue, cover it with foil and leave to rest for 15 minutes, undisturbed. By which time it is ready to slice and eat. | {
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"title": "Butterflied leg of lamb with a rhubarb glaze recipe",
"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_leg_rhubarb_glaze_51993_16x9.jpg A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue. whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)oil, for coating2 tbsp salt whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this) oil, for coating 2 tbsp salt 50g/1¾oz butter2 large sprigs rosemary, leaves removed from stalks and finely chopped4 garlic cloves, finely chopped400g/14oz rhubarb, thinly sliced½ tsp salt2 tbsp honey1 tsp chilli powder 50g/1¾oz butter 2 large sprigs rosemary, leaves removed from stalks and finely chopped 4 garlic cloves, finely chopped 400g/14oz rhubarb, thinly sliced ½ tsp salt 2 tbsp honey 1 tsp chilli powder Method Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Recipe tips Alternatively, you can barbecue the butterflied lamb. Once the coals are hot enough, put the seasoned and oiled lamb on to the barbecue, fat-side down, and cook on a high heat for 5 minutes until well browned. Turn over and cook on the other side for 5 minutes to brown the other side too. Now move the coals from the centre to around the edges of the barbecue and leave the meat to cook, covered, for 30–40 minutes, brushing with the glaze 20 minutes before the end of the cooking time and turning occasionally if you need to. Take the lamb off the barbecue, cover it with foil and leave to rest for 15 minutes, undisturbed. By which time it is ready to slice and eat."
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} | f2bd9665ea3a453a8d8ce706735fc7310d97a24de67045be6cf75b9745353037 | Mary Berry’s slow roast leg of lamb recipe
Mary Berry’s slow roast leg of lamb with ratatouille An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_slow_roasted_76300_16x9.jpg All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it. large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz3 tbsp chopped fresh thyme1 tbsp paprika2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces1 large aubergine, chopped into large pieces400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste3 fresh bay leaves1 tbsp honey salt and freshly ground black pepper large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz 3 tbsp chopped fresh thyme 1 tbsp paprika 2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces 1 large aubergine, chopped into large pieces 400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste 3 fresh bay leaves 1 tbsp honey salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. | {
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"content": "Mary Berry’s slow roast leg of lamb with ratatouille An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_slow_roasted_76300_16x9.jpg All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it. large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz3 tbsp chopped fresh thyme1 tbsp paprika2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces1 large aubergine, chopped into large pieces400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste3 fresh bay leaves1 tbsp honey salt and freshly ground black pepper large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz 3 tbsp chopped fresh thyme 1 tbsp paprika 2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces 1 large aubergine, chopped into large pieces 400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste 3 fresh bay leaves 1 tbsp honey salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables."
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} | c36cdac8dc44c78460b9549177306f0a96505415b2ed89e47aa0bf237646d549 | Harissa barbecued lamb with charred greens recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_barbecued_lamb_58138_16x9.jpg Harissa lamb with charred greens and a fragrant cumin salt. Perfect on the barbecue or in the oven. 2kg/4lb 8oz lamb shoulder, bone in3 tbsp rose harissa paste3 tbsp extra virgin olive oil2 garlic cloves, finely grated6 thyme sprigs, leaves picked1 orange, zest and juice1 lemon, zest and juice 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest and juice 10 spring onions, trimmed2 Little Gem lettuces, quartered4 chicory, trimmed and halved1 tbsp olive oil1 tbsp sherry vinegar3 tbsp extra virgin olive oilsea salt and freshly ground black pepper 10 spring onions, trimmed 2 Little Gem lettuces, quartered 4 chicory, trimmed and halved 1 tbsp olive oil 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 tbsp sea salt flakes2 tsp cumin seeds, toasted 1 tbsp sea salt flakes 2 tsp cumin seeds, toasted Method To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_barbecued_lamb_58138_16x9.jpg Harissa lamb with charred greens and a fragrant cumin salt. Perfect on the barbecue or in the oven. 2kg/4lb 8oz lamb shoulder, bone in3 tbsp rose harissa paste3 tbsp extra virgin olive oil2 garlic cloves, finely grated6 thyme sprigs, leaves picked1 orange, zest and juice1 lemon, zest and juice 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest and juice 10 spring onions, trimmed2 Little Gem lettuces, quartered4 chicory, trimmed and halved1 tbsp olive oil1 tbsp sherry vinegar3 tbsp extra virgin olive oilsea salt and freshly ground black pepper 10 spring onions, trimmed 2 Little Gem lettuces, quartered 4 chicory, trimmed and halved 1 tbsp olive oil 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 tbsp sea salt flakes2 tsp cumin seeds, toasted 1 tbsp sea salt flakes 2 tsp cumin seeds, toasted Method To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt."
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} | 3fef72291fd67bba06f8174d761b8a0bd809a7833528348997c0d02bb97ccb3b | Tapa of lamb shoulder, ajo blanco and cockles recipe
To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed.To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes.The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill.Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end.While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To make the ajo blanco, soak the bread in water for 30 minutes. To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. To make the marinade, place all the ingredients in a food processor and blend into a purée. To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. | {
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"content": "To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed.To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes.The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill.Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end.While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To make the ajo blanco, soak the bread in water for 30 minutes. To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. To make the marinade, place all the ingredients in a food processor and blend into a purée. To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated."
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} | ef2ee2d35f7ffebafc148c59a7978d98e818463288c89526ab693fb264ef6f27 | Slow cooker massaman curry recipe
An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_massaman_65836_16x9.jpg A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious slow cooker alternative to Thai green curry. 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces3 tbsp massaman curry pastesmall bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated400ml/14fl oz can coconut milk1 tsp light muscovado sugar1 lime, zest and juice1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional)handful roasted unsalted peanuts, roughly chopped, to serve 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces 3 tbsp massaman curry paste small bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated 400ml/14fl oz can coconut milk 1 tsp light muscovado sugar 1 lime, zest and juice 1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional) handful roasted unsalted peanuts, roughly chopped, to serve Method Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Recipe tips Take care as you stir the curry, as the meat will be very tender and can easily break up. | {
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"title": "Slow cooker massaman curry recipe",
"content": "An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_massaman_65836_16x9.jpg A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious slow cooker alternative to Thai green curry. 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces3 tbsp massaman curry pastesmall bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated400ml/14fl oz can coconut milk1 tsp light muscovado sugar1 lime, zest and juice1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional)handful roasted unsalted peanuts, roughly chopped, to serve 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces 3 tbsp massaman curry paste small bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated 400ml/14fl oz can coconut milk 1 tsp light muscovado sugar 1 lime, zest and juice 1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional) handful roasted unsalted peanuts, roughly chopped, to serve Method Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Recipe tips Take care as you stir the curry, as the meat will be very tender and can easily break up."
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} | 4804e3611f59a61643fa22145015952ca82a6f9dafb1827dab07b1e93122b703 | Pollack, chorizo and chickpea stew recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_chickpeas_with_72308_16x9.jpg A one-pot dish that's easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew. Each serving provides 740 kcal, 71.9g protein, 29.5g carbohydrate (of which 10.9g sugars), 34.8g fat (of which 8.6g saturates), 10.6g fibre and 2.36g salt. 150g/5½oz dried chickpeas4 tbsp rock salt 1 pinch saffron1 x 700g/1lb 9oz pollack fillet, skinned and pin boned4 tbsp olive oil 2 onions, finely chopped2 garlic cloves, grated2 red chillies, chopped4 cooking chorizos1 tsp ground cumin1 tsp smoked paprika2 bay leaves1 cinnamon stick200ml/7fl oz chicken stock1 x 400g/14oz tin chopped tomatoessalt and black pepper, to taste200g/7oz spinach leaves 150g/5½oz dried chickpeas 4 tbsp rock salt 1 pinch saffron 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned 4 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, grated 2 red chillies, chopped 4 cooking chorizos 1 tsp ground cumin 1 tsp smoked paprika 2 bay leaves 1 cinnamon stick 200ml/7fl oz chicken stock 1 x 400g/14oz tin chopped tomatoes salt and black pepper, to taste 200g/7oz spinach leaves Method Soak the dried chickpeas overnight in a bowl of water.Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours.Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes.Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked.Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate.Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Soak the dried chickpeas overnight in a bowl of water. Soak the dried chickpeas overnight in a bowl of water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Remove from the oven and season to taste with salt and freshly ground black pepper. Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. | {
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"title": "Pollack, chorizo and chickpea stew recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_chickpeas_with_72308_16x9.jpg A one-pot dish that's easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew. Each serving provides 740 kcal, 71.9g protein, 29.5g carbohydrate (of which 10.9g sugars), 34.8g fat (of which 8.6g saturates), 10.6g fibre and 2.36g salt. 150g/5½oz dried chickpeas4 tbsp rock salt 1 pinch saffron1 x 700g/1lb 9oz pollack fillet, skinned and pin boned4 tbsp olive oil 2 onions, finely chopped2 garlic cloves, grated2 red chillies, chopped4 cooking chorizos1 tsp ground cumin1 tsp smoked paprika2 bay leaves1 cinnamon stick200ml/7fl oz chicken stock1 x 400g/14oz tin chopped tomatoessalt and black pepper, to taste200g/7oz spinach leaves 150g/5½oz dried chickpeas 4 tbsp rock salt 1 pinch saffron 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned 4 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, grated 2 red chillies, chopped 4 cooking chorizos 1 tsp ground cumin 1 tsp smoked paprika 2 bay leaves 1 cinnamon stick 200ml/7fl oz chicken stock 1 x 400g/14oz tin chopped tomatoes salt and black pepper, to taste 200g/7oz spinach leaves Method Soak the dried chickpeas overnight in a bowl of water.Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours.Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes.Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked.Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate.Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Soak the dried chickpeas overnight in a bowl of water. Soak the dried chickpeas overnight in a bowl of water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Remove from the oven and season to taste with salt and freshly ground black pepper. Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve."
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} | 49293ef73b0919e6ef64c1c7fbe0b32038fc576678f504fca68c4235545eef8d | Pumpkin soup recipe
An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinsoup_89904_16x9.jpg You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. 1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butter2 tbsp olive oil1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped1 medium-sized floury potato, such as Maris Piper, roughly chopped1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed100ml/3½fl oz double cream3 tbsp pumpkin seedssalt and freshly ground black pepper 1 large onion, chopped 2 carrots, peeled and chopped 2 garlic cloves 1 bay leaf 25g/1oz unsalted butter 2 tbsp olive oil 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped 1 medium-sized floury potato, such as Maris Piper, roughly chopped 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed 100ml/3½fl oz double cream 3 tbsp pumpkin seeds salt and freshly ground black pepper Method Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Pick out the bay leaf and blend the soup until smooth using a stick blender. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Recipe tips Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o'lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through. | {
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"title": "Pumpkin soup recipe",
"content": "An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinsoup_89904_16x9.jpg You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. 1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butter2 tbsp olive oil1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped1 medium-sized floury potato, such as Maris Piper, roughly chopped1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed100ml/3½fl oz double cream3 tbsp pumpkin seedssalt and freshly ground black pepper 1 large onion, chopped 2 carrots, peeled and chopped 2 garlic cloves 1 bay leaf 25g/1oz unsalted butter 2 tbsp olive oil 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped 1 medium-sized floury potato, such as Maris Piper, roughly chopped 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed 100ml/3½fl oz double cream 3 tbsp pumpkin seeds salt and freshly ground black pepper Method Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Pick out the bay leaf and blend the soup until smooth using a stick blender. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Recipe tips Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o'lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through."
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} | 60dff8b27f3c845facd59a5f50ccac280df73168bb60103ac9920f9b49b1ad6f | Prawn Thai green curry recipe
For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Add the sugar and the fish sauce to the curry. Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. | {
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"title": "Prawn Thai green curry recipe",
"content": "For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Add the sugar and the fish sauce to the curry. Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves."
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} | b036ea3d762344f971d9cda77b3e093b28b22607255d3938d876379d77b8e4eb | Fresh turmeric and peppercorn curry with prawns recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_turmeric_06547_16x9.jpg This fresh and zingy curry uses the Thai method of ‘cracking', where spice paste is simmered in coconut cream until the oil separates. Yotam Ottolenghi and Helen Goh have used this technique to create a rich base for their deeply aromatic prawn dish. 125ml/4fl oz rice vinegar, or other white vinegar80g/2¾oz caster sugar½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz)20g/¾oz fresh root ginger, peeled and julienned1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 125ml/4fl oz rice vinegar, or other white vinegar 80g/2¾oz caster sugar ½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz) 20g/¾oz fresh root ginger, peeled and julienned 1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways 10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 5g/⅛oz dried red chillies (or more, if you like)½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground1–2 shallots, roughly chopped (60g/2¼oz)4 garlic cloves, roughly chopped20g/¾oz coriander stems, roughly chopped10g/⅓oz fresh turmeric, peeled and roughly chopped1 tbsp coconut cream 5g/⅛oz dried red chillies (or more, if you like) ½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground 1–2 shallots, roughly chopped (60g/2¼oz) 4 garlic cloves, roughly chopped 20g/¾oz coriander stems, roughly chopped 10g/⅓oz fresh turmeric, peeled and roughly chopped 1 tbsp coconut cream 145ml/5fl oz coconut cream400ml tin coconut milk25g/1oz palm sugar, roughly chopped (or light soft brown sugar)20ml/1¼ tbsp fish sauce500g/1lb 2oz green beans, cut into 3cm/1¼in lengths500g/1lb 2oz peeled raw king prawns 145ml/5fl oz coconut cream 400ml tin coconut milk 25g/1oz palm sugar, roughly chopped (or light soft brown sugar) 20ml/1¼ tbsp fish sauce 500g/1lb 2oz green beans, cut into 3cm/1¼in lengths 500g/1lb 2oz peeled raw king prawns steamed jasmine rice steamed jasmine rice Method To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt.Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Recipe tips Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving. | {
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"title": "Fresh turmeric and peppercorn curry with prawns recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_turmeric_06547_16x9.jpg This fresh and zingy curry uses the Thai method of ‘cracking', where spice paste is simmered in coconut cream until the oil separates. Yotam Ottolenghi and Helen Goh have used this technique to create a rich base for their deeply aromatic prawn dish. 125ml/4fl oz rice vinegar, or other white vinegar80g/2¾oz caster sugar½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz)20g/¾oz fresh root ginger, peeled and julienned1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 125ml/4fl oz rice vinegar, or other white vinegar 80g/2¾oz caster sugar ½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz) 20g/¾oz fresh root ginger, peeled and julienned 1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways 10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 5g/⅛oz dried red chillies (or more, if you like)½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground1–2 shallots, roughly chopped (60g/2¼oz)4 garlic cloves, roughly chopped20g/¾oz coriander stems, roughly chopped10g/⅓oz fresh turmeric, peeled and roughly chopped1 tbsp coconut cream 5g/⅛oz dried red chillies (or more, if you like) ½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground 1–2 shallots, roughly chopped (60g/2¼oz) 4 garlic cloves, roughly chopped 20g/¾oz coriander stems, roughly chopped 10g/⅓oz fresh turmeric, peeled and roughly chopped 1 tbsp coconut cream 145ml/5fl oz coconut cream400ml tin coconut milk25g/1oz palm sugar, roughly chopped (or light soft brown sugar)20ml/1¼ tbsp fish sauce500g/1lb 2oz green beans, cut into 3cm/1¼in lengths500g/1lb 2oz peeled raw king prawns 145ml/5fl oz coconut cream 400ml tin coconut milk 25g/1oz palm sugar, roughly chopped (or light soft brown sugar) 20ml/1¼ tbsp fish sauce 500g/1lb 2oz green beans, cut into 3cm/1¼in lengths 500g/1lb 2oz peeled raw king prawns steamed jasmine rice steamed jasmine rice Method To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt.Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Recipe tips Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving."
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} | a9a3214f300626c57f3b738323ab9ca1a603fdd3acca39bf4a370934b5f1b3be | Veggie Thai green curry recipe
An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt. 2 shallots, thinly sliced½ tsp sesame oil1 green finger chilli, finely chopped (optional)2 tbsp Thai green curry paste (seek out a vegetarian version if required)300ml/10fl oz hot vegetable stock200g/7oz lighter coconut milk1 tsp Thai fish sauce or light soy sauce1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves200g/7oz tofu, cut into 1.5cm/½in squares½ green pepper, cut into thin slices50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on sizejuice of 1 lime, plus lime wedges to servehandful finely chopped fresh coriander, to serve150g/5½oz basmati rice, to serve 2 shallots, thinly sliced ½ tsp sesame oil 1 green finger chilli, finely chopped (optional) 2 tbsp Thai green curry paste (seek out a vegetarian version if required) 300ml/10fl oz hot vegetable stock 200g/7oz lighter coconut milk 1 tsp Thai fish sauce or light soy sauce 1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves 200g/7oz tofu, cut into 1.5cm/½in squares ½ green pepper, cut into thin slices 50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on size juice of 1 lime, plus lime wedges to serve handful finely chopped fresh coriander, to serve 150g/5½oz basmati rice, to serve Method Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions.Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. | {
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"url": "http://www.bbc.co.uk/food/recipes/lighter_thai_green_67858",
"type": "HowTo",
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"title": "Veggie Thai green curry recipe",
"content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt. 2 shallots, thinly sliced½ tsp sesame oil1 green finger chilli, finely chopped (optional)2 tbsp Thai green curry paste (seek out a vegetarian version if required)300ml/10fl oz hot vegetable stock200g/7oz lighter coconut milk1 tsp Thai fish sauce or light soy sauce1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves200g/7oz tofu, cut into 1.5cm/½in squares½ green pepper, cut into thin slices50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on sizejuice of 1 lime, plus lime wedges to servehandful finely chopped fresh coriander, to serve150g/5½oz basmati rice, to serve 2 shallots, thinly sliced ½ tsp sesame oil 1 green finger chilli, finely chopped (optional) 2 tbsp Thai green curry paste (seek out a vegetarian version if required) 300ml/10fl oz hot vegetable stock 200g/7oz lighter coconut milk 1 tsp Thai fish sauce or light soy sauce 1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves 200g/7oz tofu, cut into 1.5cm/½in squares ½ green pepper, cut into thin slices 50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on size juice of 1 lime, plus lime wedges to serve handful finely chopped fresh coriander, to serve 150g/5½oz basmati rice, to serve Method Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions.Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime."
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} | 7efec02ae81654b6a840aca45160f3d70d08b657b91379d049389740407d933b | Braised lamb, sweet potatoes and haricot beans recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_lamb_with_sweet_20685_16x9.jpg Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further! 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed1 tbsp ground cumin 1 tbsp medium curry powder450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste2 tbsp mango chutney 400g tin haricot beans, drained and rinsed2 sweet potatoes, peeled and sliced into 2cm/¾in cubessalt and freshly ground black pepper 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp ground cumin 1 tbsp medium curry powder 450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g tin haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm/¾in cubes salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Check the seasoning and serve piping hot. Recipe tips Prepare ahead: make steps 1 to 3 up to two days ahead. To reheat, add the beans and potatoes and continue as in step 4. This freezes well without the beans and potatoes. | {
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"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_lamb_with_sweet_20685_16x9.jpg Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further! 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed1 tbsp ground cumin 1 tbsp medium curry powder450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste2 tbsp mango chutney 400g tin haricot beans, drained and rinsed2 sweet potatoes, peeled and sliced into 2cm/¾in cubessalt and freshly ground black pepper 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp ground cumin 1 tbsp medium curry powder 450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g tin haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm/¾in cubes salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Check the seasoning and serve piping hot. Recipe tips Prepare ahead: make steps 1 to 3 up to two days ahead. To reheat, add the beans and potatoes and continue as in step 4. This freezes well without the beans and potatoes."
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} | 775ffe1ff541951b28e7697293eed5168423a9f42686fb5338c5d84111571de6 | Healthy meatball bake recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_meatballs_with_17989_16x9.jpg These healthy meatballs and their delicious sauce hide a variety of vegetables - but the kids will never guess! This dish is also suitable for freezing so perfect for making ahead or saving any leftovers. Slide some cooked whole wheat pasta into this bake if you want an all-in-one meal. Equipment and preparation: For this recipe you will need a hand-held blender or food processor. This meal, if served as six portions, provides 305kcal, 25g protein, 21g carbohydrate (of which 10g sugars), 12g fat (of which 5g saturates), 4g fibre and 0.5g salt per portion. 2 tbsp sunflower oil1 onion, roughly chopped1 sweet potato, peeled, cut into chunks2 garlic cloves, crushed1 x 400g tin chopped tomatoes 2 tbsp tomato purée1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 onion, roughly chopped 1 sweet potato, peeled, cut into chunks 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 1 slice bread, crust removed, torn into small pieces4 tbsp milk1 small onion, finely grated1 carrot, peeled, finely grated1 courgette, trimmed, finely grated500g/1lb 2oz lean beef mince1 large free-range egg yolk100g/3½oz grated mozzarella or cheddarfreshly ground black pepper 1 slice bread, crust removed, torn into small pieces 4 tbsp milk 1 small onion, finely grated 1 carrot, peeled, finely grated 1 courgette, trimmed, finely grated 500g/1lb 2oz lean beef mince 1 large free-range egg yolk 100g/3½oz grated mozzarella or cheddar freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Recipe tips If you don’t own a hand-held blender, set the sauce aside to cool slightly, then transfer it to a food processor or blender and blend until smooth. | {
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"title": "Healthy meatball bake recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_meatballs_with_17989_16x9.jpg These healthy meatballs and their delicious sauce hide a variety of vegetables - but the kids will never guess! This dish is also suitable for freezing so perfect for making ahead or saving any leftovers. Slide some cooked whole wheat pasta into this bake if you want an all-in-one meal. Equipment and preparation: For this recipe you will need a hand-held blender or food processor. This meal, if served as six portions, provides 305kcal, 25g protein, 21g carbohydrate (of which 10g sugars), 12g fat (of which 5g saturates), 4g fibre and 0.5g salt per portion. 2 tbsp sunflower oil1 onion, roughly chopped1 sweet potato, peeled, cut into chunks2 garlic cloves, crushed1 x 400g tin chopped tomatoes 2 tbsp tomato purée1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 onion, roughly chopped 1 sweet potato, peeled, cut into chunks 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 1 slice bread, crust removed, torn into small pieces4 tbsp milk1 small onion, finely grated1 carrot, peeled, finely grated1 courgette, trimmed, finely grated500g/1lb 2oz lean beef mince1 large free-range egg yolk100g/3½oz grated mozzarella or cheddarfreshly ground black pepper 1 slice bread, crust removed, torn into small pieces 4 tbsp milk 1 small onion, finely grated 1 carrot, peeled, finely grated 1 courgette, trimmed, finely grated 500g/1lb 2oz lean beef mince 1 large free-range egg yolk 100g/3½oz grated mozzarella or cheddar freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Recipe tips If you don’t own a hand-held blender, set the sauce aside to cool slightly, then transfer it to a food processor or blender and blend until smooth."
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} | 219da7a6858f0bd1edf2a28539e7fddf567bbb3758d8a677e9477051f30becd7 | Beetroot burgers recipe
Beetroot veggie burgers An average of 4.1 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_beetroot_burgers_73370_16x9.jpg This juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too. 3 tbsp olive oil1 red onion, finely chopped2 garlic cloves, crushed2 raw beetroots, peeled and grated1 courgette, grated2 large carrots, peeled and grated100g/3½oz porridge oats400g tin chickpeas, drained3 tbsp tahini 1 large free-range egg yolk4 spring onions, thinly sliced3 tbsp finely chopped fresh coriandersea salt and freshly ground black pepper 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 raw beetroots, peeled and grated 1 courgette, grated 2 large carrots, peeled and grated 100g/3½oz porridge oats 400g tin chickpeas, drained 3 tbsp tahini 1 large free-range egg yolk 4 spring onions, thinly sliced 3 tbsp finely chopped fresh coriander sea salt and freshly ground black pepper extra virgin olive oil, for drizzling2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds200g/7oz halloumi, cut into 1cm/½in-thick slices3 large garlic cloves, thinly sliced2 red chillies, thinly sliced6 handfuls mixed salad leaves2 cooked beetroots, cut into 1cm/½in cubes extra virgin olive oil, for drizzling 2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds 200g/7oz halloumi, cut into 1cm/½in-thick slices 3 large garlic cloves, thinly sliced 2 red chillies, thinly sliced 6 handfuls mixed salad leaves 2 cooked beetroots, cut into 1cm/½in cubes handful fresh basil, finely chopped1 garlic clove, crushed1 lime, juice only3 tbsp extra virgin olive oil handful fresh basil, finely chopped 1 garlic clove, crushed 1 lime, juice only 3 tbsp extra virgin olive oil 6 wholewheat sourdough buns, halved 230g/8oz hummus2 avocados, sliced½ red cabbage, shredded 6 wholewheat sourdough buns, halved 230g/8oz hummus 2 avocados, sliced ½ red cabbage, shredded Method To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. Recipe tips You can customise these brilliant beetroot burgers by adding 2-3 teaspoons of your favourite spice blend, such as Cajun spice, ras-el-hanout, garam masala or harissa are all great. These burgers freeze brilliantly. Place them on a baking tray lined with greaseproof paper and freeze for an hour. Then transfer the burgers to a sealed box or bag and they're ready to cook from frozen. For best results, bake on an oiled tray in a preheated oven at 200C/180C (fan)/Gas 6 for 20 minutes, flipping once during cooking. | {
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"title": "Beetroot burgers recipe",
"content": "Beetroot veggie burgers An average of 4.1 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_beetroot_burgers_73370_16x9.jpg This juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too. 3 tbsp olive oil1 red onion, finely chopped2 garlic cloves, crushed2 raw beetroots, peeled and grated1 courgette, grated2 large carrots, peeled and grated100g/3½oz porridge oats400g tin chickpeas, drained3 tbsp tahini 1 large free-range egg yolk4 spring onions, thinly sliced3 tbsp finely chopped fresh coriandersea salt and freshly ground black pepper 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 raw beetroots, peeled and grated 1 courgette, grated 2 large carrots, peeled and grated 100g/3½oz porridge oats 400g tin chickpeas, drained 3 tbsp tahini 1 large free-range egg yolk 4 spring onions, thinly sliced 3 tbsp finely chopped fresh coriander sea salt and freshly ground black pepper extra virgin olive oil, for drizzling2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds200g/7oz halloumi, cut into 1cm/½in-thick slices3 large garlic cloves, thinly sliced2 red chillies, thinly sliced6 handfuls mixed salad leaves2 cooked beetroots, cut into 1cm/½in cubes extra virgin olive oil, for drizzling 2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds 200g/7oz halloumi, cut into 1cm/½in-thick slices 3 large garlic cloves, thinly sliced 2 red chillies, thinly sliced 6 handfuls mixed salad leaves 2 cooked beetroots, cut into 1cm/½in cubes handful fresh basil, finely chopped1 garlic clove, crushed1 lime, juice only3 tbsp extra virgin olive oil handful fresh basil, finely chopped 1 garlic clove, crushed 1 lime, juice only 3 tbsp extra virgin olive oil 6 wholewheat sourdough buns, halved 230g/8oz hummus2 avocados, sliced½ red cabbage, shredded 6 wholewheat sourdough buns, halved 230g/8oz hummus 2 avocados, sliced ½ red cabbage, shredded Method To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. Recipe tips You can customise these brilliant beetroot burgers by adding 2-3 teaspoons of your favourite spice blend, such as Cajun spice, ras-el-hanout, garam masala or harissa are all great. These burgers freeze brilliantly. Place them on a baking tray lined with greaseproof paper and freeze for an hour. Then transfer the burgers to a sealed box or bag and they're ready to cook from frozen. For best results, bake on an oiled tray in a preheated oven at 200C/180C (fan)/Gas 6 for 20 minutes, flipping once during cooking."
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} | f25306d06b015fc47abe71c2b3c9e505d2b41d5e87c560e25f1f1401d49cf585 | Salmon fish cakes recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_pea_fishcakes_02205_16x9.jpg These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein, 31g carbohydrates (of which 2.5g sugars), 15.5g fat (of which 4.5g saturates), 3g fibre and 0.9g salt. 250g/9oz fresh salmon filletssplash white wine (optional) 1 large floury potato, peeled and quarteredgenerous knob unsalted butter1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced1 small free-range egg, lightly beaten55g/2oz plain flour40g/1½oz panko breadcrumbssea salt and freshly ground black pepper 250g/9oz fresh salmon fillets splash white wine (optional) 1 large floury potato, peeled and quartered generous knob unsalted butter 1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only 60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced 1 small free-range egg, lightly beaten 55g/2oz plain flour 40g/1½oz panko breadcrumbs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Recipe tips These fishcakes freeze well, wrapped individually for up to 3 months. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating. | {
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"title": "Salmon fish cakes recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_pea_fishcakes_02205_16x9.jpg These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein, 31g carbohydrates (of which 2.5g sugars), 15.5g fat (of which 4.5g saturates), 3g fibre and 0.9g salt. 250g/9oz fresh salmon filletssplash white wine (optional) 1 large floury potato, peeled and quarteredgenerous knob unsalted butter1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced1 small free-range egg, lightly beaten55g/2oz plain flour40g/1½oz panko breadcrumbssea salt and freshly ground black pepper 250g/9oz fresh salmon fillets splash white wine (optional) 1 large floury potato, peeled and quartered generous knob unsalted butter 1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only 60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced 1 small free-range egg, lightly beaten 55g/2oz plain flour 40g/1½oz panko breadcrumbs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Recipe tips These fishcakes freeze well, wrapped individually for up to 3 months. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating."
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} | d3d96f963cba30000920436e34c450837c4ebbd9ad8d20bc0fad97ba70ae0954 | Thai fish cakes recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_84960_16x9.jpg King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast. 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks75g/2⅔oz raw king prawns, heads and shells removed2 tbsp Thai red curry paste1 tbsp fish sauce1 tsp caster sugar 60g/2¼oz green beans, finely sliced5-8 fresh mint leaves, finely chopped5 fresh makrut lime leaves, finely chopped (optional)500ml/18fl oz vegetable oil, for fryingsea salt 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks 75g/2⅔oz raw king prawns, heads and shells removed 2 tbsp Thai red curry paste 1 tbsp fish sauce 1 tsp caster sugar 60g/2¼oz green beans, finely sliced 5-8 fresh mint leaves, finely chopped 5 fresh makrut lime leaves, finely chopped (optional) 500ml/18fl oz vegetable oil, for frying sea salt Method Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Recipe tips When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll. Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container. You can shallow fry the fishcakes too over a medium-high heat if you prefer. | {
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"title": "Thai fish cakes recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_84960_16x9.jpg King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast. 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks75g/2⅔oz raw king prawns, heads and shells removed2 tbsp Thai red curry paste1 tbsp fish sauce1 tsp caster sugar 60g/2¼oz green beans, finely sliced5-8 fresh mint leaves, finely chopped5 fresh makrut lime leaves, finely chopped (optional)500ml/18fl oz vegetable oil, for fryingsea salt 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks 75g/2⅔oz raw king prawns, heads and shells removed 2 tbsp Thai red curry paste 1 tbsp fish sauce 1 tsp caster sugar 60g/2¼oz green beans, finely sliced 5-8 fresh mint leaves, finely chopped 5 fresh makrut lime leaves, finely chopped (optional) 500ml/18fl oz vegetable oil, for frying sea salt Method Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Recipe tips When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll. Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container. You can shallow fry the fishcakes too over a medium-high heat if you prefer."
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} | 586b3adc20d295112d9faa2449c32dbab7a068aa7d44aa173d17769afb239618 | Tuna fishcakes recipe
An average of 4.4 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_fishcakes_01279_16x9.jpg Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g protein, 19g carbohydrate (of which 1.5g sugars), 5.5g fat (of which 1.5g saturates), 2g fibre and 0.6g salt. 2 medium floury potatoes, peeled and quarteredlarge knob of unsalted butter1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only3 spring onions, thinly sliced150g tin of tuna, drained2 slices bread 1 egg, lightly beaten plain floursea salt and freshly ground black pepper 2 medium floury potatoes, peeled and quartered large knob of unsalted butter 1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only 3 spring onions, thinly sliced 150g tin of tuna, drained 2 slices bread 1 egg, lightly beaten plain flour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls.Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.)Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Recipe tips To freeze the fishcakes, once shaped, wrap them individually in cling film and freeze for up to 3 months. Defrost in the fridge, then cook for an extra 5 minutes to make sure the breadcrumb coating gets crispy in the oven. | {
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"content": "An average of 4.4 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_fishcakes_01279_16x9.jpg Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g protein, 19g carbohydrate (of which 1.5g sugars), 5.5g fat (of which 1.5g saturates), 2g fibre and 0.6g salt. 2 medium floury potatoes, peeled and quarteredlarge knob of unsalted butter1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only3 spring onions, thinly sliced150g tin of tuna, drained2 slices bread 1 egg, lightly beaten plain floursea salt and freshly ground black pepper 2 medium floury potatoes, peeled and quartered large knob of unsalted butter 1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only 3 spring onions, thinly sliced 150g tin of tuna, drained 2 slices bread 1 egg, lightly beaten plain flour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls.Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.)Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Recipe tips To freeze the fishcakes, once shaped, wrap them individually in cling film and freeze for up to 3 months. Defrost in the fridge, then cook for an extra 5 minutes to make sure the breadcrumb coating gets crispy in the oven."
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} | fb6935eb3769fe8395ba894d7e97a7ae3f85d3ef61d13b25162e62986852d945 | Thai salmon fish cakes recipe
An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_43599_16x9.jpg These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. 600g/1lb 5oz salmon fillet, skin removed and cut into chunks1 large free-range egg2 tsp lemongrass paste2 tbsp Thai red curry paste1 tbsp fish sauce4 lime leaves, finely shredded100g/3½oz green beans, finely sliced1-calorie sunflower oil spray sea salt and freshly ground black pepper2 limes, cut in half, to serve 600g/1lb 5oz salmon fillet, skin removed and cut into chunks 1 large free-range egg 2 tsp lemongrass paste 2 tbsp Thai red curry paste 1 tbsp fish sauce 4 lime leaves, finely shredded 100g/3½oz green beans, finely sliced 1-calorie sunflower oil spray sea salt and freshly ground black pepper 2 limes, cut in half, to serve 2 carrots (about 200g/7oz), peeled and cut into thin ribbons200g/7oz cucumber, peeled and cut into thin ribbons½ red onion, thinly sliced12 radishes, thinly slicedlarge handful of coriander, roughly chopped60g/2¼oz mixed salad leaves1 tbsp rice wine vinegar1 tbsp soy sauce or tamarisalt and freshly ground black pepper 2 carrots (about 200g/7oz), peeled and cut into thin ribbons 200g/7oz cucumber, peeled and cut into thin ribbons ½ red onion, thinly sliced 12 radishes, thinly sliced large handful of coriander, roughly chopped 60g/2¼oz mixed salad leaves 1 tbsp rice wine vinegar 1 tbsp soy sauce or tamari salt and freshly ground black pepper Method Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Recipe tips To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe. | {
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"title": "Thai salmon fish cakes recipe",
"content": "An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_43599_16x9.jpg These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. 600g/1lb 5oz salmon fillet, skin removed and cut into chunks1 large free-range egg2 tsp lemongrass paste2 tbsp Thai red curry paste1 tbsp fish sauce4 lime leaves, finely shredded100g/3½oz green beans, finely sliced1-calorie sunflower oil spray sea salt and freshly ground black pepper2 limes, cut in half, to serve 600g/1lb 5oz salmon fillet, skin removed and cut into chunks 1 large free-range egg 2 tsp lemongrass paste 2 tbsp Thai red curry paste 1 tbsp fish sauce 4 lime leaves, finely shredded 100g/3½oz green beans, finely sliced 1-calorie sunflower oil spray sea salt and freshly ground black pepper 2 limes, cut in half, to serve 2 carrots (about 200g/7oz), peeled and cut into thin ribbons200g/7oz cucumber, peeled and cut into thin ribbons½ red onion, thinly sliced12 radishes, thinly slicedlarge handful of coriander, roughly chopped60g/2¼oz mixed salad leaves1 tbsp rice wine vinegar1 tbsp soy sauce or tamarisalt and freshly ground black pepper 2 carrots (about 200g/7oz), peeled and cut into thin ribbons 200g/7oz cucumber, peeled and cut into thin ribbons ½ red onion, thinly sliced 12 radishes, thinly sliced large handful of coriander, roughly chopped 60g/2¼oz mixed salad leaves 1 tbsp rice wine vinegar 1 tbsp soy sauce or tamari salt and freshly ground black pepper Method Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Recipe tips To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe."
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} | 1b107d98a88e589374d0462dcb004ef51bb3a5a706ff29be573d8dabc5a9e6a1 | Halibut with prawn butter sauce recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste. 2 tbsp olive oil2 x 200g/7oz halibut fillet30g/1oz unsalted butter squeeze lemon juicesalt and freshly ground black pepper 2 tbsp olive oil 2 x 200g/7oz halibut fillet 30g/1oz unsalted butter squeeze lemon juice salt and freshly ground black pepper prawn shells and heads2 tbsp olive oil1 shallot, finely chopped1 bay leaf 2 springs thyme, leave removed1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butterpinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper prawn shells and heads 2 tbsp olive oil 1 shallot, finely chopped 1 bay leaf 2 springs thyme, leave removed 1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butter pinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper 3 tbsp toasted breadcrumbs, toasted1 garlic clove, crushed1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets6 prawns, shells removed and reserved 3 tbsp toasted breadcrumbs, toasted 1 garlic clove, crushed 1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets 6 prawns, shells removed and reserved Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.Baste in the butter and add a squeeze of lemon juice. Keep warm.To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. Baste in the butter and add a squeeze of lemon juice. Keep warm. Baste in the butter and add a squeeze of lemon juice. Keep warm. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. | {
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"title": "Halibut with prawn butter sauce recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste. 2 tbsp olive oil2 x 200g/7oz halibut fillet30g/1oz unsalted butter squeeze lemon juicesalt and freshly ground black pepper 2 tbsp olive oil 2 x 200g/7oz halibut fillet 30g/1oz unsalted butter squeeze lemon juice salt and freshly ground black pepper prawn shells and heads2 tbsp olive oil1 shallot, finely chopped1 bay leaf 2 springs thyme, leave removed1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butterpinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper prawn shells and heads 2 tbsp olive oil 1 shallot, finely chopped 1 bay leaf 2 springs thyme, leave removed 1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butter pinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper 3 tbsp toasted breadcrumbs, toasted1 garlic clove, crushed1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets6 prawns, shells removed and reserved 3 tbsp toasted breadcrumbs, toasted 1 garlic clove, crushed 1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets 6 prawns, shells removed and reserved Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.Baste in the butter and add a squeeze of lemon juice. Keep warm.To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. Baste in the butter and add a squeeze of lemon juice. Keep warm. Baste in the butter and add a squeeze of lemon juice. Keep warm. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around."
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} | af2ae76899a23a21d0e5476c030fc6584b05f90dbcb06df8ff6cffdd73b50b54 | Braised halibut with scallops & roasted potatoes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_halibut_with_48204_16x9.jpg Crunchy, golden roast potatoes pair perfectly with delicate halibut and scallops in a white wine sauce. 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves10 whole garlic cloves, peeled and left wholemuscatel vinegar, to taste pinch salt 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves 10 whole garlic cloves, peeled and left whole muscatel vinegar, to taste pinch salt 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each)2 large king scallops, sliced ½ lemon, juiced1 tbsp chopped fresh chives 1 tbsp chopped fresh chervilsalt and freshly ground black pepper handful watercress, to garnish 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each) 2 large king scallops, sliced ½ lemon, juiced 1 tbsp chopped fresh chives 1 tbsp chopped fresh chervil salt and freshly ground black pepper handful watercress, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside.To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes.After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_halibut_with_48204_16x9.jpg Crunchy, golden roast potatoes pair perfectly with delicate halibut and scallops in a white wine sauce. 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves10 whole garlic cloves, peeled and left wholemuscatel vinegar, to taste pinch salt 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves 10 whole garlic cloves, peeled and left whole muscatel vinegar, to taste pinch salt 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each)2 large king scallops, sliced ½ lemon, juiced1 tbsp chopped fresh chives 1 tbsp chopped fresh chervilsalt and freshly ground black pepper handful watercress, to garnish 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each) 2 large king scallops, sliced ½ lemon, juiced 1 tbsp chopped fresh chives 1 tbsp chopped fresh chervil salt and freshly ground black pepper handful watercress, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside.To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes.After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress."
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} | 29622e1ca842aec33a7fbee6cd54662e6a619208bfc6e7396ef5f9295a4a1788 | Ceviche with cucumber, lemon, radish, horseradish recipe
Salmon and halibut ceviche with cucumber, lemon and radish An average of 0.0 out of 5 stars from 0 ratings A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months. 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced¼ cucumber, julienned¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced ¼ cucumber, julienned ¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste Method To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. | {
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"content": "Salmon and halibut ceviche with cucumber, lemon and radish An average of 0.0 out of 5 stars from 0 ratings A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months. 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced¼ cucumber, julienned¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced ¼ cucumber, julienned ¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste Method To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve."
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} | ab95210ceb085fc6646cd35f937ead7e85867b36c4b4380d18ef7606e5cbdd18 | Spiced chicken and pandan leaves recipe
Spiced chicken and pandan leaves (Gai how bi towey) An average of 0.0 out of 5 stars from 0 ratings These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe. 4 garlic cloves, chopped10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated1 tbsp crushed palm sugar (if none available, use brown sugar)squeeze of lime juice a good pinch white pepper1 tbsp sesame oil1 tbsp Thai fish sauce1 tbsp dark soy sauce500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces20 pandan leaves, depending on how many chunks of chicken you getvegetable oil, for frying2 limes cut into wedges, to serve 4 garlic cloves, chopped 10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated 1 tbsp crushed palm sugar (if none available, use brown sugar) squeeze of lime juice a good pinch white pepper 1 tbsp sesame oil 1 tbsp Thai fish sauce 1 tbsp dark soy sauce 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces 20 pandan leaves, depending on how many chunks of chicken you get vegetable oil, for frying 2 limes cut into wedges, to serve 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)1 pinch sugar1 tbsp sesame oil½ tbsp Thai fish sauce½ tbsp soy sauce½ tbsp rice vinegar 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp) 1 pinch sugar 1 tbsp sesame oil ½ tbsp Thai fish sauce ½ tbsp soy sauce ½ tbsp rice vinegar Method In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. Serve with the sauce and wedges of lime. | {
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"title": "Spiced chicken and pandan leaves recipe",
"content": "Spiced chicken and pandan leaves (Gai how bi towey) An average of 0.0 out of 5 stars from 0 ratings These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe. 4 garlic cloves, chopped10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated1 tbsp crushed palm sugar (if none available, use brown sugar)squeeze of lime juice a good pinch white pepper1 tbsp sesame oil1 tbsp Thai fish sauce1 tbsp dark soy sauce500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces20 pandan leaves, depending on how many chunks of chicken you getvegetable oil, for frying2 limes cut into wedges, to serve 4 garlic cloves, chopped 10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated 1 tbsp crushed palm sugar (if none available, use brown sugar) squeeze of lime juice a good pinch white pepper 1 tbsp sesame oil 1 tbsp Thai fish sauce 1 tbsp dark soy sauce 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces 20 pandan leaves, depending on how many chunks of chicken you get vegetable oil, for frying 2 limes cut into wedges, to serve 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)1 pinch sugar1 tbsp sesame oil½ tbsp Thai fish sauce½ tbsp soy sauce½ tbsp rice vinegar 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp) 1 pinch sugar 1 tbsp sesame oil ½ tbsp Thai fish sauce ½ tbsp soy sauce ½ tbsp rice vinegar Method In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. Serve with the sauce and wedges of lime."
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} | 6d307661dd33640a4cba679fc4e123ba1b533b19c283479b1effa8c529a9c98c | Thai beef stir fry recipe
An average of 5.0 out of 5 stars from 2 ratings This spicy Thai beef stir fry is served with a crisp fried egg on top and a flavour-packed dipping sauce on the side. 4 coriander roots, chopped4 garlic cloves 5 chillies, finely chopped (seeds optional)1 tbsp oyster sauce1 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp Thai fish sauce½ lime, juice only 4 coriander roots, chopped 4 garlic cloves 5 chillies, finely chopped (seeds optional) 1 tbsp oyster sauce 1 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp Thai fish sauce ½ lime, juice only 4 birds’-eye chillies, chopped4 garlic cloves, roughly chopped½ tsp coarse sea salt vegetable oil, for frying10 Thai shallots, finely sliced700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)1 small red pepper, finely diced4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce2 tbsp soy sauce1½ tbsp palm sugara good handful of Thai basil and a smaller handful of holy basil (optional)freshly cooked rice, for serving 4 birds’-eye chillies, chopped 4 garlic cloves, roughly chopped ½ tsp coarse sea salt vegetable oil, for frying 10 Thai shallots, finely sliced 700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it) 1 small red pepper, finely diced 4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce 2 tbsp soy sauce 1½ tbsp palm sugar a good handful of Thai basil and a smaller handful of holy basil (optional) freshly cooked rice, for serving Method For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. | {
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"title": "Thai beef stir fry recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This spicy Thai beef stir fry is served with a crisp fried egg on top and a flavour-packed dipping sauce on the side. 4 coriander roots, chopped4 garlic cloves 5 chillies, finely chopped (seeds optional)1 tbsp oyster sauce1 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp Thai fish sauce½ lime, juice only 4 coriander roots, chopped 4 garlic cloves 5 chillies, finely chopped (seeds optional) 1 tbsp oyster sauce 1 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp Thai fish sauce ½ lime, juice only 4 birds’-eye chillies, chopped4 garlic cloves, roughly chopped½ tsp coarse sea salt vegetable oil, for frying10 Thai shallots, finely sliced700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)1 small red pepper, finely diced4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce2 tbsp soy sauce1½ tbsp palm sugara good handful of Thai basil and a smaller handful of holy basil (optional)freshly cooked rice, for serving 4 birds’-eye chillies, chopped 4 garlic cloves, roughly chopped ½ tsp coarse sea salt vegetable oil, for frying 10 Thai shallots, finely sliced 700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it) 1 small red pepper, finely diced 4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce 2 tbsp soy sauce 1½ tbsp palm sugar a good handful of Thai basil and a smaller handful of holy basil (optional) freshly cooked rice, for serving Method For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side."
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} | 6fbc7a4743fe3500f0fe8b0f3ea01253fc2cc123198a6e526952b91835f626b8 | Rack of lamb with ‘spring on a plate’ recipe
To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside.Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb.To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right.When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.)Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. | {
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"title": "Rack of lamb with ‘spring on a plate’ recipe",
"content": "To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside.Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb.To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right.When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.)Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side."
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} | 8e5966528bf2fc966bbfba60ff6788b70b663080e3ce5cf9de436162e42cf189 | Poached salmon in court bouillon recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_in_court_01508_16x9.jpg Poaching salmon creates a tender texture and retains the salmon's delicate flavour. Served with a miso mayonnaise, pickled cucumber and buttery new potatoes. 1 onion, sliced 1 carrot, peeled and sliced1 bay leaf1 fresh thyme sprig100ml/3½fl oz white wine vinegar6 black peppercorns1 star anise4 sushi-grade salmon fillets (180g/6¼oz each)salt 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 black peppercorns 1 star anise 4 sushi-grade salmon fillets (180g/6¼oz each) salt 400g/14oz new potatoes, scrubbed50g/1¾oz butterhandful fresh chives, finely choppedsea salt and freshly ground black pepper 400g/14oz new potatoes, scrubbed 50g/1¾oz butter handful fresh chives, finely chopped sea salt and freshly ground black pepper 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar1 tsp salt 1 tbsp caster sugar1 tbsp finely chopped fresh dill 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar 1 tsp salt 1 tbsp caster sugar 1 tbsp finely chopped fresh dill 2 free-range egg yolks2 tsp white wine vinegar400ml/14fl oz extra virgin olive oil½ tsp salt1 tsp miso paste 2 free-range egg yolks 2 tsp white wine vinegar 400ml/14fl oz extra virgin olive oil ½ tsp salt 1 tsp miso paste 25ml/¾fl oz white wine vinegar100ml/3½fl oz extra virgin olive oilhandful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gempinch salt 25ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem pinch salt Method To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. | {
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"title": "Poached salmon in court bouillon recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_in_court_01508_16x9.jpg Poaching salmon creates a tender texture and retains the salmon's delicate flavour. Served with a miso mayonnaise, pickled cucumber and buttery new potatoes. 1 onion, sliced 1 carrot, peeled and sliced1 bay leaf1 fresh thyme sprig100ml/3½fl oz white wine vinegar6 black peppercorns1 star anise4 sushi-grade salmon fillets (180g/6¼oz each)salt 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 black peppercorns 1 star anise 4 sushi-grade salmon fillets (180g/6¼oz each) salt 400g/14oz new potatoes, scrubbed50g/1¾oz butterhandful fresh chives, finely choppedsea salt and freshly ground black pepper 400g/14oz new potatoes, scrubbed 50g/1¾oz butter handful fresh chives, finely chopped sea salt and freshly ground black pepper 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar1 tsp salt 1 tbsp caster sugar1 tbsp finely chopped fresh dill 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar 1 tsp salt 1 tbsp caster sugar 1 tbsp finely chopped fresh dill 2 free-range egg yolks2 tsp white wine vinegar400ml/14fl oz extra virgin olive oil½ tsp salt1 tsp miso paste 2 free-range egg yolks 2 tsp white wine vinegar 400ml/14fl oz extra virgin olive oil ½ tsp salt 1 tsp miso paste 25ml/¾fl oz white wine vinegar100ml/3½fl oz extra virgin olive oilhandful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gempinch salt 25ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem pinch salt Method To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside."
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} | 457ec3c697a47c3a051ee55cf0bc379cce024e357e98836fc35fd66b3f62af62 | Roast rack of lamb with courgettes and tomatoes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rack_of_lamb_with_13364_16x9.jpg This Mediterranean style roast rack of lamb, makes for the perfect alternative to a classic Sunday lunch. 4 tbsp dash rapeseed oil3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices3 green courgettes, cut into 4mm/¼in slices8 plum tomatoes, cut into 4mm/¼in slices15g/½oz fresh thyme, leaves picked and stalks reservedseven-bone rack of lamb 200ml/7fl oz lamb stockdash balsamic vinegarsalt and freshly ground black pepper 4 tbsp dash rapeseed oil 3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices 3 green courgettes, cut into 4mm/¼in slices 8 plum tomatoes, cut into 4mm/¼in slices 15g/½oz fresh thyme, leaves picked and stalks reserved seven-bone rack of lamb 200ml/7fl oz lamb stock dash balsamic vinegar salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar.Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce.Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. | {
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"title": "Roast rack of lamb with courgettes and tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rack_of_lamb_with_13364_16x9.jpg This Mediterranean style roast rack of lamb, makes for the perfect alternative to a classic Sunday lunch. 4 tbsp dash rapeseed oil3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices3 green courgettes, cut into 4mm/¼in slices8 plum tomatoes, cut into 4mm/¼in slices15g/½oz fresh thyme, leaves picked and stalks reservedseven-bone rack of lamb 200ml/7fl oz lamb stockdash balsamic vinegarsalt and freshly ground black pepper 4 tbsp dash rapeseed oil 3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices 3 green courgettes, cut into 4mm/¼in slices 8 plum tomatoes, cut into 4mm/¼in slices 15g/½oz fresh thyme, leaves picked and stalks reserved seven-bone rack of lamb 200ml/7fl oz lamb stock dash balsamic vinegar salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar.Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce.Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug."
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} | 30e09ea5be6d9c5fd65468d357904783a76446949ac744827851aaea9b3bbd4f | Lamb souvlaki recipe
An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_souvlaki_96675_16x9.jpg A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread. 150g/5½oz celeriac, peeled and cut into very fine matchsticks4 tbsp full-fat Greek-style plain yoghurt½ garlic clove, finely chopped½ tsp ground cumin1 tbsp fresh lemon juicesalt and freshly ground black pepper 150g/5½oz celeriac, peeled and cut into very fine matchsticks 4 tbsp full-fat Greek-style plain yoghurt ½ garlic clove, finely chopped ½ tsp ground cumin 1 tbsp fresh lemon juice salt and freshly ground black pepper 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil½ tsp dried flaked chilliespinch flaked sea salt 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil ½ tsp dried flaked chillies pinch flaked sea salt 150g/5½oz self-raising flour, plus extra for rollingpinch fine sea salt150g/5½oz full-fat Greek-style plain yoghurt 150g/5½oz self-raising flour, plus extra for rolling pinch fine sea salt 150g/5½oz full-fat Greek-style plain yoghurt 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)1 tbsp extra virgin olive oil, plus extra to serve1 tsp ground cumin½ tsp flaked sea salthandful fresh mint leaves, to garnish 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones) 1 tbsp extra virgin olive oil, plus extra to serve 1 tsp ground cumin ½ tsp flaked sea salt handful fresh mint leaves, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. | {
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"title": "Lamb souvlaki recipe",
"content": "An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_souvlaki_96675_16x9.jpg A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread. 150g/5½oz celeriac, peeled and cut into very fine matchsticks4 tbsp full-fat Greek-style plain yoghurt½ garlic clove, finely chopped½ tsp ground cumin1 tbsp fresh lemon juicesalt and freshly ground black pepper 150g/5½oz celeriac, peeled and cut into very fine matchsticks 4 tbsp full-fat Greek-style plain yoghurt ½ garlic clove, finely chopped ½ tsp ground cumin 1 tbsp fresh lemon juice salt and freshly ground black pepper 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil½ tsp dried flaked chilliespinch flaked sea salt 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil ½ tsp dried flaked chillies pinch flaked sea salt 150g/5½oz self-raising flour, plus extra for rollingpinch fine sea salt150g/5½oz full-fat Greek-style plain yoghurt 150g/5½oz self-raising flour, plus extra for rolling pinch fine sea salt 150g/5½oz full-fat Greek-style plain yoghurt 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)1 tbsp extra virgin olive oil, plus extra to serve1 tsp ground cumin½ tsp flaked sea salthandful fresh mint leaves, to garnish 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones) 1 tbsp extra virgin olive oil, plus extra to serve 1 tsp ground cumin ½ tsp flaked sea salt handful fresh mint leaves, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot."
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} | 9efed503f9dd8bb9f0c27ea5045f20908e120a310317f8c22f3d892531ee5891 | Rabbit pappardelle recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbit_pappardelle_40996_16x9.jpg A rich rabbit pasta dish for cosy Italian evenings! Perfect for a special dinner party or romantic meal. 4 farmed rabbit legs50ml/2fl oz olive oil40g/1½oz unsalted butter1 small carrot, peeled and finely chopped1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed2 fresh thyme sprigs2 fresh rosemary sprigs1 tsp tomato purée80ml/2½fl oz white wine250ml/9fl oz chicken or vegetable stock1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardellesalt and freshly ground black pepper100g/3½oz freshly grated Parmesan, to garnishsmall handful fresh flatleaf parsley, chopped, to garnish 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée 80ml/2½fl oz white wine 250ml/9fl oz chicken or vegetable stock 1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardelle salt and freshly ground black pepper 100g/3½oz freshly grated Parmesan, to garnish small handful fresh flatleaf parsley, chopped, to garnish Method Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Serve in warmed bowls, scattered with the Parmesan and parsley. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbit_pappardelle_40996_16x9.jpg A rich rabbit pasta dish for cosy Italian evenings! Perfect for a special dinner party or romantic meal. 4 farmed rabbit legs50ml/2fl oz olive oil40g/1½oz unsalted butter1 small carrot, peeled and finely chopped1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed2 fresh thyme sprigs2 fresh rosemary sprigs1 tsp tomato purée80ml/2½fl oz white wine250ml/9fl oz chicken or vegetable stock1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardellesalt and freshly ground black pepper100g/3½oz freshly grated Parmesan, to garnishsmall handful fresh flatleaf parsley, chopped, to garnish 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée 80ml/2½fl oz white wine 250ml/9fl oz chicken or vegetable stock 1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardelle salt and freshly ground black pepper 100g/3½oz freshly grated Parmesan, to garnish small handful fresh flatleaf parsley, chopped, to garnish Method Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Serve in warmed bowls, scattered with the Parmesan and parsley."
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} | a88054013e3dadca9b832bdf8852c3e7c6d1c81e8f5b1f6d9250c32a79097389 | Pan-fried halibut with wild garlic minestrone recipe
An average of 5.0 out of 5 stars from 1 rating Make the most of foraged wild garlic with this fish and minestrone supper. 50ml/2fl oz olive oil1 onion, finely chopped2 celery sticks, chopped1 carrot, peeled and chopped½ fennel bulb, trimmed and chopped30g/1oz French beans, chopped4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed1 Parmesan rind500ml/18fl oz vegetable stock small handful wild garlic, roughly choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 1 onion, finely chopped 2 celery sticks, chopped 1 carrot, peeled and chopped ½ fennel bulb, trimmed and chopped 30g/1oz French beans, chopped 4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed 1 Parmesan rind 500ml/18fl oz vegetable stock small handful wild garlic, roughly chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed1 fresh rosemary sprig2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed 1 fresh rosemary sprig 2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper Method To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. Stir the wild garlic into the minestrone and serve with the fish on top. | {
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"title": "Pan-fried halibut with wild garlic minestrone recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make the most of foraged wild garlic with this fish and minestrone supper. 50ml/2fl oz olive oil1 onion, finely chopped2 celery sticks, chopped1 carrot, peeled and chopped½ fennel bulb, trimmed and chopped30g/1oz French beans, chopped4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed1 Parmesan rind500ml/18fl oz vegetable stock small handful wild garlic, roughly choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 1 onion, finely chopped 2 celery sticks, chopped 1 carrot, peeled and chopped ½ fennel bulb, trimmed and chopped 30g/1oz French beans, chopped 4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed 1 Parmesan rind 500ml/18fl oz vegetable stock small handful wild garlic, roughly chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed1 fresh rosemary sprig2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed 1 fresh rosemary sprig 2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper Method To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. Stir the wild garlic into the minestrone and serve with the fish on top."
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} | c3487abb3bbb4ca18a91cd92dd108fdd2bdcc769e912f04ae52315addc35ae98 | One pan saltimbocca alla Romana recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_saltimbocca_alla_71615_16x9.jpg Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two. 200g/7oz pork fillet, sliced into 6 diagonally6 sage leaves6 slices prosciutto25g/1oz plain flour1 tbsp olive oilsea salt and black pepper 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1 tbsp olive oil sea salt and black pepper 1 garlic clove, crushed150g/5½oz cherry tomatoes, halved200g/7oz French beans50ml/2fl oz white wine 1 garlic clove, crushed 150g/5½oz cherry tomatoes, halved 200g/7oz French beans 50ml/2fl oz white wine Method Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.Place the flour in a wide dish and coat each slice well, patting off any excess.Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).Serve the saltimbocca with the vegetables. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Place the flour in a wide dish and coat each slice well, patting off any excess. Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Serve the saltimbocca with the vegetables. Serve the saltimbocca with the vegetables. | {
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"title": "One pan saltimbocca alla Romana recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_saltimbocca_alla_71615_16x9.jpg Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two. 200g/7oz pork fillet, sliced into 6 diagonally6 sage leaves6 slices prosciutto25g/1oz plain flour1 tbsp olive oilsea salt and black pepper 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1 tbsp olive oil sea salt and black pepper 1 garlic clove, crushed150g/5½oz cherry tomatoes, halved200g/7oz French beans50ml/2fl oz white wine 1 garlic clove, crushed 150g/5½oz cherry tomatoes, halved 200g/7oz French beans 50ml/2fl oz white wine Method Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.Place the flour in a wide dish and coat each slice well, patting off any excess.Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).Serve the saltimbocca with the vegetables. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Place the flour in a wide dish and coat each slice well, patting off any excess. Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Serve the saltimbocca with the vegetables. Serve the saltimbocca with the vegetables."
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} | fdcafb9054f6158a3721f9f43baf193319e57d45b2c816cc0a7dc8373caa2a5e | Vegan bara brith recipe
An average of 3.4 out of 5 stars from 5 ratings Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. Simple and easy to make, perfect with a mug of tea. 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel)500ml/18fl oz brewed black tea (such as lapsang)450g/1lb self-raising flour 260g/9oz light brown soft sugar1 tbsp ground mixed spice1 tsp ground ginger1 tsp ground nutmeg1 star anise, grated1 vanilla pod, seeds removed 3 tbsp chia seeds1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 tbsp ground mixed spice 1 tsp ground ginger 1 tsp ground nutmeg 1 star anise, grated 1 vanilla pod, seeds removed 3 tbsp chia seeds 1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 50g/1¾oz vegan butter50ml/2fl oz maple syrup 50g/1¾oz vegan butter 50ml/2fl oz maple syrup Method To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours.Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper.Pre-heat the oven to 180C/160C Fan/Gas 4.Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula.Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes.In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes.Serve slices of the bara brith with lashings of salty vegan butter. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Serve slices of the bara brith with lashings of salty vegan butter. Serve slices of the bara brith with lashings of salty vegan butter. | {
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"title": "Vegan bara brith recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. Simple and easy to make, perfect with a mug of tea. 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel)500ml/18fl oz brewed black tea (such as lapsang)450g/1lb self-raising flour 260g/9oz light brown soft sugar1 tbsp ground mixed spice1 tsp ground ginger1 tsp ground nutmeg1 star anise, grated1 vanilla pod, seeds removed 3 tbsp chia seeds1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 tbsp ground mixed spice 1 tsp ground ginger 1 tsp ground nutmeg 1 star anise, grated 1 vanilla pod, seeds removed 3 tbsp chia seeds 1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 50g/1¾oz vegan butter50ml/2fl oz maple syrup 50g/1¾oz vegan butter 50ml/2fl oz maple syrup Method To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours.Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper.Pre-heat the oven to 180C/160C Fan/Gas 4.Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula.Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes.In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes.Serve slices of the bara brith with lashings of salty vegan butter. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Serve slices of the bara brith with lashings of salty vegan butter. Serve slices of the bara brith with lashings of salty vegan butter."
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} | 450c63622d3058fe0e90e71c12d0c032afd0181bbb6a6483086f957b959a3754 | Piccalilli recipe
An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piccalilli_13702_16x9.jpg Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces340g/12oz coarse rock salt750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar1 tbsp each English mustard powder, ground ginger and ground turmeric1 tbsp whole yellow mustard seeds2 cloves garlic, chopped175g/6oz light muscovado sugar2-3 tbsp cornflourwarm large sterilised jam jars with screw tops 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces 340g/12oz coarse rock salt 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2 cloves garlic, chopped 175g/6oz light muscovado sugar 2-3 tbsp cornflour warm large sterilised jam jars with screw tops Method Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Recipe tips Prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas½ for 10-15 minutes. | {
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"content": "An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piccalilli_13702_16x9.jpg Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces340g/12oz coarse rock salt750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar1 tbsp each English mustard powder, ground ginger and ground turmeric1 tbsp whole yellow mustard seeds2 cloves garlic, chopped175g/6oz light muscovado sugar2-3 tbsp cornflourwarm large sterilised jam jars with screw tops 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces 340g/12oz coarse rock salt 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2 cloves garlic, chopped 175g/6oz light muscovado sugar 2-3 tbsp cornflour warm large sterilised jam jars with screw tops Method Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Recipe tips Prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas½ for 10-15 minutes."
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} | 317db0cdf7b16ddba6e87826d60b5b22ae29972d06c648883705deb602524c47 | Slow-braised ox cheek with confit garlic recipe
Slow-braised ox cheek with confit garlic, mushrooms and French beans An average of 5.0 out of 5 stars from 3 ratings Cooking low and slow is the key to Matt Tebbutt’s melt-in-the-mouth ox cheek, richly flavoured with garlic and red wine. Finish with green beans in a quick vinaigrette and cheats dauphinoise potatoes. 4 tbsp olive oil1 beef cheek, left whole1 onion, chopped1 carrot, peeled and chopped 1 celery stick, choppedbunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped bunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole 500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 100g/3½oz unsalted butter1 bay leaf2 sprigs fresh time400g/14oz new potatoes, cleaned, skin on and left whole400ml/14fl oz whole milk 100g/3½oz unsalted butter 1 bay leaf 2 sprigs fresh time 400g/14oz new potatoes, cleaned, skin on and left whole 400ml/14fl oz whole milk 10 large garlic cloves (2 finely chopped)50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying1 banana shallot, diced 2 tbsp chopped fresh parsley1 tbsp red wine vinegar 1 tsp Dijon mustard 10 large garlic cloves (2 finely chopped) 50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying 1 banana shallot, diced 2 tbsp chopped fresh parsley 1 tbsp red wine vinegar 1 tsp Dijon mustard Method Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared.For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley.Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. | {
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"content": "Slow-braised ox cheek with confit garlic, mushrooms and French beans An average of 5.0 out of 5 stars from 3 ratings Cooking low and slow is the key to Matt Tebbutt’s melt-in-the-mouth ox cheek, richly flavoured with garlic and red wine. Finish with green beans in a quick vinaigrette and cheats dauphinoise potatoes. 4 tbsp olive oil1 beef cheek, left whole1 onion, chopped1 carrot, peeled and chopped 1 celery stick, choppedbunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped bunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole 500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 100g/3½oz unsalted butter1 bay leaf2 sprigs fresh time400g/14oz new potatoes, cleaned, skin on and left whole400ml/14fl oz whole milk 100g/3½oz unsalted butter 1 bay leaf 2 sprigs fresh time 400g/14oz new potatoes, cleaned, skin on and left whole 400ml/14fl oz whole milk 10 large garlic cloves (2 finely chopped)50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying1 banana shallot, diced 2 tbsp chopped fresh parsley1 tbsp red wine vinegar 1 tsp Dijon mustard 10 large garlic cloves (2 finely chopped) 50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying 1 banana shallot, diced 2 tbsp chopped fresh parsley 1 tbsp red wine vinegar 1 tsp Dijon mustard Method Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared.For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley.Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes."
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} | 3d3d0039394699cdb88cba0d28e1a4a1b13499a722b54468621f7ff326cb87a8 | Salade Niçoise recipe
An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saladenicoise_6572_16x9.jpg Think salad is boring? This classic French Niçoise salad is full of flavour and texture, perfect for popping in your lunchbox. 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick8 new potatoes, cooked and quartered lengthways4 plum tomatoes, roughly chopped115g/4oz extra fine French beans, topped, cooked and drained4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved6 anchovy fillets cut lengthways into thin strips16 pitted black olives in brine8 basil leaves, ripped 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 8 new potatoes, cooked and quartered lengthways 4 plum tomatoes, roughly chopped 115g/4oz extra fine French beans, topped, cooked and drained 4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved 6 anchovy fillets cut lengthways into thin strips 16 pitted black olives in brine 8 basil leaves, ripped 105ml/7tbsp extra virgin olive oil3 tbsp aged red wine vinegar2 tbsp freshly chopped parsley2 tbsp freshly snipped chives2 garlic cloves, peeled and finely chopped 1 tsp salt1 tsp ground black pepper 105ml/7tbsp extra virgin olive oil 3 tbsp aged red wine vinegar 2 tbsp freshly chopped parsley 2 tbsp freshly snipped chives 2 garlic cloves, peeled and finely chopped 1 tsp salt 1 tsp ground black pepper Method To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. | {
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"title": "Salade Niçoise recipe",
"content": "An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saladenicoise_6572_16x9.jpg Think salad is boring? This classic French Niçoise salad is full of flavour and texture, perfect for popping in your lunchbox. 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick8 new potatoes, cooked and quartered lengthways4 plum tomatoes, roughly chopped115g/4oz extra fine French beans, topped, cooked and drained4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved6 anchovy fillets cut lengthways into thin strips16 pitted black olives in brine8 basil leaves, ripped 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 8 new potatoes, cooked and quartered lengthways 4 plum tomatoes, roughly chopped 115g/4oz extra fine French beans, topped, cooked and drained 4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved 6 anchovy fillets cut lengthways into thin strips 16 pitted black olives in brine 8 basil leaves, ripped 105ml/7tbsp extra virgin olive oil3 tbsp aged red wine vinegar2 tbsp freshly chopped parsley2 tbsp freshly snipped chives2 garlic cloves, peeled and finely chopped 1 tsp salt1 tsp ground black pepper 105ml/7tbsp extra virgin olive oil 3 tbsp aged red wine vinegar 2 tbsp freshly chopped parsley 2 tbsp freshly snipped chives 2 garlic cloves, peeled and finely chopped 1 tsp salt 1 tsp ground black pepper Method To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves."
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} | 5d37c61c04b717d1f7da2b73d21fc2697b755ef869fe21d0a7c80dce047ae6da | Pork and vegetable stir-fry recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_hoisin_pork_and_69239_16x9.jpg It's worth taking the time to poach and marinate the pork for this delicious stir-fry. Once that's done it's ready in minutes. 150g/5½oz pork belly1 star anise1 cinnamon stick2 bay leaves1 tbsp fennel seeds2 cloves½ tbsp light soy sauce1 tsp sesame oil½ tsp sugar1 tsp corn flour1 tbsp oil 150g/5½oz pork belly 1 star anise 1 cinnamon stick 2 bay leaves 1 tbsp fennel seeds 2 cloves ½ tbsp light soy sauce 1 tsp sesame oil ½ tsp sugar 1 tsp corn flour 1 tbsp oil 80g/3oz French beans, trimmed1 tbsp vegetable oil2 garlic cloves, thinly chopped½ spring onion, roughly chopped½ onion, finely sliced50g/1¾oz sweet red peppers, thinly sliced50g/1¾oz Chinese cabbage, thinly sliced2 spring onions, finely sliced, to serve 80g/3oz French beans, trimmed 1 tbsp vegetable oil 2 garlic cloves, thinly chopped ½ spring onion, roughly chopped ½ onion, finely sliced 50g/1¾oz sweet red peppers, thinly sliced 50g/1¾oz Chinese cabbage, thinly sliced 2 spring onions, finely sliced, to serve 1 tsp chilli oil1 tbsp hoisin sauce½ tbsp light soy sauce1 tbsp Shaoxing rice wine½ tsp dark soy sauce100ml/3½fl oz fresh chicken stock 1 tsp chilli oil 1 tbsp hoisin sauce ½ tbsp light soy sauce 1 tbsp Shaoxing rice wine ½ tsp dark soy sauce 100ml/3½fl oz fresh chicken stock Method To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour.Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands.Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok.To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals.Mix together the stir-fry sauce ingredients.Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Mix together the stir-fry sauce ingredients. Mix together the stir-fry sauce ingredients. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. | {
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"title": "Pork and vegetable stir-fry recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_hoisin_pork_and_69239_16x9.jpg It's worth taking the time to poach and marinate the pork for this delicious stir-fry. Once that's done it's ready in minutes. 150g/5½oz pork belly1 star anise1 cinnamon stick2 bay leaves1 tbsp fennel seeds2 cloves½ tbsp light soy sauce1 tsp sesame oil½ tsp sugar1 tsp corn flour1 tbsp oil 150g/5½oz pork belly 1 star anise 1 cinnamon stick 2 bay leaves 1 tbsp fennel seeds 2 cloves ½ tbsp light soy sauce 1 tsp sesame oil ½ tsp sugar 1 tsp corn flour 1 tbsp oil 80g/3oz French beans, trimmed1 tbsp vegetable oil2 garlic cloves, thinly chopped½ spring onion, roughly chopped½ onion, finely sliced50g/1¾oz sweet red peppers, thinly sliced50g/1¾oz Chinese cabbage, thinly sliced2 spring onions, finely sliced, to serve 80g/3oz French beans, trimmed 1 tbsp vegetable oil 2 garlic cloves, thinly chopped ½ spring onion, roughly chopped ½ onion, finely sliced 50g/1¾oz sweet red peppers, thinly sliced 50g/1¾oz Chinese cabbage, thinly sliced 2 spring onions, finely sliced, to serve 1 tsp chilli oil1 tbsp hoisin sauce½ tbsp light soy sauce1 tbsp Shaoxing rice wine½ tsp dark soy sauce100ml/3½fl oz fresh chicken stock 1 tsp chilli oil 1 tbsp hoisin sauce ½ tbsp light soy sauce 1 tbsp Shaoxing rice wine ½ tsp dark soy sauce 100ml/3½fl oz fresh chicken stock Method To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour.Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands.Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok.To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals.Mix together the stir-fry sauce ingredients.Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Mix together the stir-fry sauce ingredients. Mix together the stir-fry sauce ingredients. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve."
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} | 3255f9c6b69b1baf85d442433a1643313ed0607e7b6ee9f758fae0a3c3260cec | French bean and potato sabzi recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/phaliyan_and_aloo_sabzi_42788_16x9.jpg Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt. Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt. 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped2–3 green chillies, chopped150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped 2–3 green chillies, chopped 150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped Method Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Stir through the coriander just before serving. Recipe tips You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish! | {
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"title": "French bean and potato sabzi recipe",
"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/phaliyan_and_aloo_sabzi_42788_16x9.jpg Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt. Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt. 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped2–3 green chillies, chopped150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped 2–3 green chillies, chopped 150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped Method Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Stir through the coriander just before serving. Recipe tips You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish!"
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} | 71552d9ceec91f590320d460059681446f1bfdacd0407315fe11949804c7a51a | Vegetarian Thai red curry recipe
For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. | {
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"title": "Vegetarian Thai red curry recipe",
"content": "For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts."
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} | 21f119864d58d7341a355c903239c05040647bf1741577e54f90a70e177d7afc | The ultimate Christmas roast beef recipe
First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. | {
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"title": "The ultimate Christmas roast beef recipe",
"content": "First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat."
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} | a7956fac5e98639e8b5b98fbd0ee492288d6efee5888d33beac30452b7564668 | Thai-style seafood jungle curry recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_seafood_jungle_97976_16x9.jpg Seafood lovers will go mad for this aromatic Thai-style curry featuring prawns, clams, scallops, squid and bream. 5 small Thai shallots, roughly chopped2 lemongrass stalks, roughly chopped6 garlic cloves, roughly chopped4 Thai green chillies, roughly chopped1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved½ tsp salt 5 small Thai shallots, roughly chopped 2 lemongrass stalks, roughly chopped 6 garlic cloves, roughly chopped 4 Thai green chillies, roughly chopped 1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal 10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved ½ tsp salt 2 tbsp vegetable oil20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns6 lime leaves 250g/9oz live clams, scrubbed and debearded6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces1 large bunch Thai basil, leaves torn 2 tbsp vegetable oil 20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots 100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns 6 lime leaves 250g/9oz live clams, scrubbed and debearded 6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied 3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces 1 large bunch Thai basil, leaves torn 2 tbsp Thai basil leaves2 tbsp coriander leaves2 tbsp mint leaves1 red chilli, finely sliced 2 tbsp Thai basil leaves 2 tbsp coriander leaves 2 tbsp mint leaves 1 red chilli, finely sliced Method To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside.To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes.Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer.Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves.Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. | {
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"title": "Thai-style seafood jungle curry recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_seafood_jungle_97976_16x9.jpg Seafood lovers will go mad for this aromatic Thai-style curry featuring prawns, clams, scallops, squid and bream. 5 small Thai shallots, roughly chopped2 lemongrass stalks, roughly chopped6 garlic cloves, roughly chopped4 Thai green chillies, roughly chopped1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved½ tsp salt 5 small Thai shallots, roughly chopped 2 lemongrass stalks, roughly chopped 6 garlic cloves, roughly chopped 4 Thai green chillies, roughly chopped 1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal 10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved ½ tsp salt 2 tbsp vegetable oil20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns6 lime leaves 250g/9oz live clams, scrubbed and debearded6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces1 large bunch Thai basil, leaves torn 2 tbsp vegetable oil 20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots 100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns 6 lime leaves 250g/9oz live clams, scrubbed and debearded 6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied 3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces 1 large bunch Thai basil, leaves torn 2 tbsp Thai basil leaves2 tbsp coriander leaves2 tbsp mint leaves1 red chilli, finely sliced 2 tbsp Thai basil leaves 2 tbsp coriander leaves 2 tbsp mint leaves 1 red chilli, finely sliced Method To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside.To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes.Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer.Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves.Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli."
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} | 3973d8073f49dc9385bdefde877f4e077d67a597c7258dee8d5f59f340f9da27 | Spiced lentils and aubergine toast recipe
An average of 4.5 out of 5 stars from 2 ratings If you like to think outside the box with toast toppings, and you’re a fan of the naturally smoky flavours of roasted aubergine, you are likely to love this recipe. 2 aubergines, halved and scored in a criss-cross patterndash olive oil2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander2 slices white bread 100g/3½oz white sesame seeds 2 aubergines, halved and scored in a criss-cross pattern dash olive oil 2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander 2 slices white bread 100g/3½oz white sesame seeds dash oil1 onion, finely chopped2 sticks celery, finely chopped50g/1¾oz fine French beans, thinly sliced2 lime leaves 1 Thai red chilli, sliced in half1 Thai green chilli, sliced in half1 tbsp Thai red curry paste 200g/7oz Puy lentils500ml/18fl oz vegetable stock 1 aubergine, finely chopped4 spring onions, thinly sliced1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil dash oil 1 onion, finely chopped 2 sticks celery, finely chopped 50g/1¾oz fine French beans, thinly sliced 2 lime leaves 1 Thai red chilli, sliced in half 1 Thai green chilli, sliced in half 1 tbsp Thai red curry paste 200g/7oz Puy lentils 500ml/18fl oz vegetable stock 1 aubergine, finely chopped 4 spring onions, thinly sliced 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil Method To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly.To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm.To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings If you like to think outside the box with toast toppings, and you’re a fan of the naturally smoky flavours of roasted aubergine, you are likely to love this recipe. 2 aubergines, halved and scored in a criss-cross patterndash olive oil2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander2 slices white bread 100g/3½oz white sesame seeds 2 aubergines, halved and scored in a criss-cross pattern dash olive oil 2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander 2 slices white bread 100g/3½oz white sesame seeds dash oil1 onion, finely chopped2 sticks celery, finely chopped50g/1¾oz fine French beans, thinly sliced2 lime leaves 1 Thai red chilli, sliced in half1 Thai green chilli, sliced in half1 tbsp Thai red curry paste 200g/7oz Puy lentils500ml/18fl oz vegetable stock 1 aubergine, finely chopped4 spring onions, thinly sliced1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil dash oil 1 onion, finely chopped 2 sticks celery, finely chopped 50g/1¾oz fine French beans, thinly sliced 2 lime leaves 1 Thai red chilli, sliced in half 1 Thai green chilli, sliced in half 1 tbsp Thai red curry paste 200g/7oz Puy lentils 500ml/18fl oz vegetable stock 1 aubergine, finely chopped 4 spring onions, thinly sliced 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil Method To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly.To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm.To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side."
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} | b1f11a5139c3a022716a2f7a841c5908ec56dad49403e70db89b4163702cb625 | Sichuan prawns with green beans and tofu recipe
To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves.To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems.Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. | {
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"title": "Sichuan prawns with green beans and tofu recipe",
"content": "To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves.To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems.Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice."
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} | b5daf95c72d32d268333e989cf72c839536ff6e8dda7c8bf0dd8b2fcc5a00ba8 | Chargrilled top rump, beans and roast potatoes recipe
Chargrilled top rump with green bean salad and roast potatoes An average of 0.0 out of 5 stars from 0 ratings Picanha is a cut of beef, taken from the top of the rump – it is also known as rump cap. 50ml/2fl oz vegetable oil8 Maris Piper potatoes, par-boiled50g/1¾oz semolina100g/3½oz unsalted butter 3 garlic cloves, minced1 tbsp chopped fresh thyme1 bay leaf salt and freshly ground black pepper 50ml/2fl oz vegetable oil 8 Maris Piper potatoes, par-boiled 50g/1¾oz semolina 100g/3½oz unsalted butter 3 garlic cloves, minced 1 tbsp chopped fresh thyme 1 bay leaf salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic2 confit banana shallots salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic 2 confit banana shallots salt and freshly ground black pepper 200g/7oz French beans, trimmed2 shallots, peeled and diced2 tbsp chopped fresh tarragon2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and gratedsalt and freshly ground black pepper 200g/7oz French beans, trimmed 2 shallots, peeled and diced 2 tbsp chopped fresh tarragon 2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and grated salt and freshly ground black pepper Method To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. | {
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"title": "Chargrilled top rump, beans and roast potatoes recipe",
"content": "Chargrilled top rump with green bean salad and roast potatoes An average of 0.0 out of 5 stars from 0 ratings Picanha is a cut of beef, taken from the top of the rump – it is also known as rump cap. 50ml/2fl oz vegetable oil8 Maris Piper potatoes, par-boiled50g/1¾oz semolina100g/3½oz unsalted butter 3 garlic cloves, minced1 tbsp chopped fresh thyme1 bay leaf salt and freshly ground black pepper 50ml/2fl oz vegetable oil 8 Maris Piper potatoes, par-boiled 50g/1¾oz semolina 100g/3½oz unsalted butter 3 garlic cloves, minced 1 tbsp chopped fresh thyme 1 bay leaf salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic2 confit banana shallots salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic 2 confit banana shallots salt and freshly ground black pepper 200g/7oz French beans, trimmed2 shallots, peeled and diced2 tbsp chopped fresh tarragon2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and gratedsalt and freshly ground black pepper 200g/7oz French beans, trimmed 2 shallots, peeled and diced 2 tbsp chopped fresh tarragon 2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and grated salt and freshly ground black pepper Method To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals."
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} | 670a95bbb8586ac3c8a760f4eb511b5ceec3feb40a12e9308b2889d72c755dcc | Thai pork krapow recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_holy_basil_pork_70386_16x9.jpg Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in. 4 bird's-eye chilliespinch salt8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock2 tbsp vegetable oil3 banana shallots, thinly sliced 500g/1lb 2oz pork mince100g/3½oz French beans, sliced into 1cm pieces25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 bird's-eye chillies pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock 2 tbsp vegetable oil 3 banana shallots, thinly sliced 500g/1lb 2oz pork mince 100g/3½oz French beans, sliced into 1cm pieces 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 tbsp vegetable oil4 free-range eggssteamed jasmine rice 4 tbsp vegetable oil 4 free-range eggs steamed jasmine rice Method Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Grind the chillies, salt and garlic together in a pestle and mortar. Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. | {
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"title": "Thai pork krapow recipe",
"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_holy_basil_pork_70386_16x9.jpg Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in. 4 bird's-eye chilliespinch salt8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock2 tbsp vegetable oil3 banana shallots, thinly sliced 500g/1lb 2oz pork mince100g/3½oz French beans, sliced into 1cm pieces25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 bird's-eye chillies pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock 2 tbsp vegetable oil 3 banana shallots, thinly sliced 500g/1lb 2oz pork mince 100g/3½oz French beans, sliced into 1cm pieces 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 tbsp vegetable oil4 free-range eggssteamed jasmine rice 4 tbsp vegetable oil 4 free-range eggs steamed jasmine rice Method Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Grind the chillies, salt and garlic together in a pestle and mortar. Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg."
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} | 29be6a0869aad1871c80f97f3ee4595857c2e91db62e86c7ca9be1ea5fee414d | Curried poha rice, mackerel and tomato relish recipe
An average of 4.7 out of 5 stars from 6 ratings Poha is a flattened rice grain that cooks much more quickly than regular rice! Saliha serves hers with plenty of spices and smoked mackerel. 3 tbsp olive oil 1 red onion, finely sliced1 tsp black mustard seedshandful fresh curry leaves1 tsp cumin seeds½ tsp dried chilli flakes1 tsp turmeric100g/3½oz frozen peas150g/5½oz Tenderstem broccoli spears100g/3½oz French beans, trimmed200g/7oz poha/pawa rice1 lemon, juice onlyhandful fresh coriander leaves, finely chopped handful roasted peanuts with red skins onsmall handful dried coconut flakes (not desiccated coconut)salt 3 tbsp olive oil 1 red onion, finely sliced 1 tsp black mustard seeds handful fresh curry leaves 1 tsp cumin seeds ½ tsp dried chilli flakes 1 tsp turmeric 100g/3½oz frozen peas 150g/5½oz Tenderstem broccoli spears 100g/3½oz French beans, trimmed 200g/7oz poha/pawa rice 1 lemon, juice only handful fresh coriander leaves, finely chopped handful roasted peanuts with red skins on small handful dried coconut flakes (not desiccated coconut) salt 3 hot smoked mackerel fillets4 tbsp Sri Lankan katta sambol paste1 tbsp olive oil 3 hot smoked mackerel fillets 4 tbsp Sri Lankan katta sambol paste 1 tbsp olive oil ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar 100g/3½oz pomegranate seeds 100g/3½oz pomegranate seeds Method To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes.To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. | {
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"title": "Curried poha rice, mackerel and tomato relish recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings Poha is a flattened rice grain that cooks much more quickly than regular rice! Saliha serves hers with plenty of spices and smoked mackerel. 3 tbsp olive oil 1 red onion, finely sliced1 tsp black mustard seedshandful fresh curry leaves1 tsp cumin seeds½ tsp dried chilli flakes1 tsp turmeric100g/3½oz frozen peas150g/5½oz Tenderstem broccoli spears100g/3½oz French beans, trimmed200g/7oz poha/pawa rice1 lemon, juice onlyhandful fresh coriander leaves, finely chopped handful roasted peanuts with red skins onsmall handful dried coconut flakes (not desiccated coconut)salt 3 tbsp olive oil 1 red onion, finely sliced 1 tsp black mustard seeds handful fresh curry leaves 1 tsp cumin seeds ½ tsp dried chilli flakes 1 tsp turmeric 100g/3½oz frozen peas 150g/5½oz Tenderstem broccoli spears 100g/3½oz French beans, trimmed 200g/7oz poha/pawa rice 1 lemon, juice only handful fresh coriander leaves, finely chopped handful roasted peanuts with red skins on small handful dried coconut flakes (not desiccated coconut) salt 3 hot smoked mackerel fillets4 tbsp Sri Lankan katta sambol paste1 tbsp olive oil 3 hot smoked mackerel fillets 4 tbsp Sri Lankan katta sambol paste 1 tbsp olive oil ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar 100g/3½oz pomegranate seeds 100g/3½oz pomegranate seeds Method To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes.To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top."
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} | 855597ec78eb516bd6c8190e313cddd1895de9e7186c1038fe58b6b130cfcd45 | Grilled red mullet with clams recipe
An average of 0.0 out of 5 stars from 0 ratings A nice, fresh fish supper with pancetta, clams, greens and mini pasta tubes topped with a breadcrumbed red mullet fillet. 1kg/2lb 4oz clams in shell2 red mullet fillets, pin-boned and trimmed2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley1 lemon, zest only50g/1¾oz unsmoked pancetta, diced olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped 1 small stick rosemary1 stick celery, finely chopped2 tbsp double podded young broad beans100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped4 sorrel leaves, shredded 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped 1 small stick rosemary 1 stick celery, finely chopped 2 tbsp double podded young broad beans 100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped 4 sorrel leaves, shredded Method Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside.Preheat the grill to medium.Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet.Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside.Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open.Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Preheat the grill to medium. Preheat the grill to medium. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Cook under the grill until cooked through. Set aside. Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. | {
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"title": "Grilled red mullet with clams recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A nice, fresh fish supper with pancetta, clams, greens and mini pasta tubes topped with a breadcrumbed red mullet fillet. 1kg/2lb 4oz clams in shell2 red mullet fillets, pin-boned and trimmed2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley1 lemon, zest only50g/1¾oz unsmoked pancetta, diced olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped 1 small stick rosemary1 stick celery, finely chopped2 tbsp double podded young broad beans100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped4 sorrel leaves, shredded 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped 1 small stick rosemary 1 stick celery, finely chopped 2 tbsp double podded young broad beans 100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped 4 sorrel leaves, shredded Method Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside.Preheat the grill to medium.Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet.Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside.Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open.Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Preheat the grill to medium. Preheat the grill to medium. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Cook under the grill until cooked through. Set aside. Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet."
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} | f6220f9c03ef036eaf888e2263cee01d76f0b62d6ac1b4d4789ea6f32d5fe302 | Niçoise salade recipe
An average of 4.7 out of 5 stars from 3 ratings A classic Niçoise salade, much loved in France, using fresh tuna steak. 400g/14oz fresh tuna loin1 tbsp olive oil4 free-range eggs110g/4oz French beans, cooked10 cherry tomatoesolive oil, for drizzling 8 new potatoes, cooked10 black olives1 Little Gem lettuce 400g/14oz fresh tuna loin 1 tbsp olive oil 4 free-range eggs 110g/4oz French beans, cooked 10 cherry tomatoes olive oil, for drizzling 8 new potatoes, cooked 10 black olives 1 Little Gem lettuce ½ garlic clove2 canned anchovy fillets, drained1 free-range egg yolk½ lemon, juice only110ml/4oz olive oil1 tsp Dijon mustardsalt and freshly ground black pepper ½ garlic clove 2 canned anchovy fillets, drained 1 free-range egg yolk ½ lemon, juice only 110ml/4oz olive oil 1 tsp Dijon mustard salt and freshly ground black pepper Method Preheat the oven to 210C/415F/Gas 7.For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell.Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways.Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.Stir in the mustard and season, to taste, with salt and freshly ground black pepper.To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. Preheat the oven to 210C/415F/Gas 7. Preheat the oven to 210C/415F/Gas 7. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. | {
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"title": "Niçoise salade recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A classic Niçoise salade, much loved in France, using fresh tuna steak. 400g/14oz fresh tuna loin1 tbsp olive oil4 free-range eggs110g/4oz French beans, cooked10 cherry tomatoesolive oil, for drizzling 8 new potatoes, cooked10 black olives1 Little Gem lettuce 400g/14oz fresh tuna loin 1 tbsp olive oil 4 free-range eggs 110g/4oz French beans, cooked 10 cherry tomatoes olive oil, for drizzling 8 new potatoes, cooked 10 black olives 1 Little Gem lettuce ½ garlic clove2 canned anchovy fillets, drained1 free-range egg yolk½ lemon, juice only110ml/4oz olive oil1 tsp Dijon mustardsalt and freshly ground black pepper ½ garlic clove 2 canned anchovy fillets, drained 1 free-range egg yolk ½ lemon, juice only 110ml/4oz olive oil 1 tsp Dijon mustard salt and freshly ground black pepper Method Preheat the oven to 210C/415F/Gas 7.For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell.Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways.Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.Stir in the mustard and season, to taste, with salt and freshly ground black pepper.To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. Preheat the oven to 210C/415F/Gas 7. Preheat the oven to 210C/415F/Gas 7. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad."
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} | 78288b60cc41f13082ad2dcf9853326b1ff4269260e70720260ad0ff0c05d878 | Hot hot roots with fresh mango and coconut relish recipe
For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant.Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.)Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessaryMeanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.)Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. | {
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"title": "Hot hot roots with fresh mango and coconut relish recipe",
"content": "For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant.Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.)Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessaryMeanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.)Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68baddcfeb3bdbfd0cc01f2f"
} | 9e0b2baf3a571caed8e588b279d01c97435110cbf9464d655419dadd2b093668 | Zesty chilli tiger prawns recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01b0lh7.jpg A quick and tasty prawn stir-fry recipe. 2 tbsp groundnut oil or vegetable oil5 garlic cloves, finely chopped1 red chilli, finely chopped200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only75g/3oz French beans, topped and tailed, chopped into 1cm/½in piecespinch sea salt1 tsp dried chilli flakes 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.Pile the chilli prawns onto a serving plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Pile the chilli prawns onto a serving plate and serve immediately. Pile the chilli prawns onto a serving plate and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/zestychillitigerpraw_89289",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Zesty chilli tiger prawns recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01b0lh7.jpg A quick and tasty prawn stir-fry recipe. 2 tbsp groundnut oil or vegetable oil5 garlic cloves, finely chopped1 red chilli, finely chopped200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only75g/3oz French beans, topped and tailed, chopped into 1cm/½in piecespinch sea salt1 tsp dried chilli flakes 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.Pile the chilli prawns onto a serving plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Pile the chilli prawns onto a serving plate and serve immediately. Pile the chilli prawns onto a serving plate and serve immediately."
},
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"subdomain": "Recipes"
}
} |
{
"$oid": "68baddcfeb3bdbfd0cc01f30"
} | 10489a546727289454274d14e3217e6ff13139a959cd3ae1c118a9bbcbded7ca | Peanut chicken noodles recipe
An average of 3.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chicken_noodles_21829_16x9.jpg These simple chicken noodles are full of nutty flavour from a simple soy and peanut sauce. Using a bag of ready-chopped stir-fry vegetables saves time and money. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 523 kcal, 37.3g protein, 31.4g carbohydrate (of which 10.8g sugars), 38.2g fat (of which 7.9g saturates), 3.5g fibre and 3.96g salt. 250g/9oz dried noodles (such as egg noodles)2 tsp vegetable oil1 large pack stir-fry vegetable mix (about 600g/1lb 5oz)3 garlic cloves, crushed⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 250g/9oz dried noodles (such as egg noodles) 2 tsp vegetable oil 1 large pack stir-fry vegetable mix (about 600g/1lb 5oz) 3 garlic cloves, crushed ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 120g/4¼oz crunchy peanut butter6 tbsp dark soy sauce4 tbsp boiling water 120g/4¼oz crunchy peanut butter 6 tbsp dark soy sauce 4 tbsp boiling water Method Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions.To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside.Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Recipe tips If you’d prefer to chop your own vegetables of course you can, but it’s often cheaper to buy them like this. Not to mention easier! This sauce can look a bit odd and lumpy as you try to mix it. That’s why we gradually add the liquid a bit at a time, but it will come together eventually. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/peanut_chicken_noodles_21829",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Peanut chicken noodles recipe",
"content": "An average of 3.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chicken_noodles_21829_16x9.jpg These simple chicken noodles are full of nutty flavour from a simple soy and peanut sauce. Using a bag of ready-chopped stir-fry vegetables saves time and money. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 523 kcal, 37.3g protein, 31.4g carbohydrate (of which 10.8g sugars), 38.2g fat (of which 7.9g saturates), 3.5g fibre and 3.96g salt. 250g/9oz dried noodles (such as egg noodles)2 tsp vegetable oil1 large pack stir-fry vegetable mix (about 600g/1lb 5oz)3 garlic cloves, crushed⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 250g/9oz dried noodles (such as egg noodles) 2 tsp vegetable oil 1 large pack stir-fry vegetable mix (about 600g/1lb 5oz) 3 garlic cloves, crushed ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 120g/4¼oz crunchy peanut butter6 tbsp dark soy sauce4 tbsp boiling water 120g/4¼oz crunchy peanut butter 6 tbsp dark soy sauce 4 tbsp boiling water Method Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions.To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside.Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Recipe tips If you’d prefer to chop your own vegetables of course you can, but it’s often cheaper to buy them like this. Not to mention easier! This sauce can look a bit odd and lumpy as you try to mix it. That’s why we gradually add the liquid a bit at a time, but it will come together eventually. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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