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{ "$oid": "68baccc1eb3bdbfd0cbffcd1" }	5ddb77acc7a27802665fa480ee71786ca277d1ddbd3bad577357ccb2f39e4d8e	Cape Malay vegetarian curry recipe An average of 4.0 out of 5 stars from 4 ratings A tangy, South African-inspired vegan curry that will go down a storm at any table. 1 tsp cloves1 tsp fennel seeds 1 tsp black mustard seeds4 cardamom pods, seeds only½ tsp black peppercorns 1 tsp ground cumin1 dried red chilli 1 tsp coriander seeds1 tbsp ground turmeric1 cinnamon stick1 tsp ground ginger4 curry leaveshandful dried apricots1 tbsp olive oil1 red onion, roughly chopped1 red pepper, seeds removed, roughly chopped1 yellow pepper, seeds removed, roughly chopped2 garlic cloves, finely chopped1 small cauliflower, cut into bite-sized pieces 400g tin chickpeas, drained and rinsedhandful green beans, roughly chopped1 heaped tbsp peach chutney2 tbsp roughly chopped parsley320g/11oz long-grain rice, to serve4 flatbreads, to serve 1 tsp cloves 1 tsp fennel seeds 1 tsp black mustard seeds 4 cardamom pods, seeds only ½ tsp black peppercorns 1 tsp ground cumin 1 dried red chilli 1 tsp coriander seeds 1 tbsp ground turmeric 1 cinnamon stick 1 tsp ground ginger 4 curry leaves handful dried apricots 1 tbsp olive oil 1 red onion, roughly chopped 1 red pepper, seeds removed, roughly chopped 1 yellow pepper, seeds removed, roughly chopped 2 garlic cloves, finely chopped 1 small cauliflower, cut into bite-sized pieces 400g tin chickpeas, drained and rinsed handful green beans, roughly chopped 1 heaped tbsp peach chutney 2 tbsp roughly chopped parsley 320g/11oz long-grain rice, to serve 4 flatbreads, to serve Method Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside.Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft.Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Meanwhile, cook the rice according to the packet instructions.Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads. Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside. Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft. Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft. Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads. Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cape_malay_vegetarian_58096", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cape Malay vegetarian curry recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings A tangy, South African-inspired vegan curry that will go down a storm at any table. 1 tsp cloves1 tsp fennel seeds 1 tsp black mustard seeds4 cardamom pods, seeds only½ tsp black peppercorns 1 tsp ground cumin1 dried red chilli 1 tsp coriander seeds1 tbsp ground turmeric1 cinnamon stick1 tsp ground ginger4 curry leaveshandful dried apricots1 tbsp olive oil1 red onion, roughly chopped1 red pepper, seeds removed, roughly chopped1 yellow pepper, seeds removed, roughly chopped2 garlic cloves, finely chopped1 small cauliflower, cut into bite-sized pieces 400g tin chickpeas, drained and rinsedhandful green beans, roughly chopped1 heaped tbsp peach chutney2 tbsp roughly chopped parsley320g/11oz long-grain rice, to serve4 flatbreads, to serve 1 tsp cloves 1 tsp fennel seeds 1 tsp black mustard seeds 4 cardamom pods, seeds only ½ tsp black peppercorns 1 tsp ground cumin 1 dried red chilli 1 tsp coriander seeds 1 tbsp ground turmeric 1 cinnamon stick 1 tsp ground ginger 4 curry leaves handful dried apricots 1 tbsp olive oil 1 red onion, roughly chopped 1 red pepper, seeds removed, roughly chopped 1 yellow pepper, seeds removed, roughly chopped 2 garlic cloves, finely chopped 1 small cauliflower, cut into bite-sized pieces 400g tin chickpeas, drained and rinsed handful green beans, roughly chopped 1 heaped tbsp peach chutney 2 tbsp roughly chopped parsley 320g/11oz long-grain rice, to serve 4 flatbreads, to serve Method Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside.Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft.Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Meanwhile, cook the rice according to the packet instructions.Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads. Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside. Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft. Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft. Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads. Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc1eb3bdbfd0cbffcd2" }	b10317f643237ef7618015d906deae94f88127b7e60e4a9b5efef8766be1bc63	Jollof rice with fried plantains recipe An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_fried_79619_16x9.jpg Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad. 1 tbsp olive or vegetable oil2 large onions, sliced2 x 400g/14oz cans plum tomatoes1 red pepper, diced4 tbsp tomato purée¼ tsp cayenne pepper or chilli powder1 tsp curry powder1 bay leafsprig fresh thyme1 stock cube225g/8oz long-grain or basmati ricesalt and freshly ground black pepper 1 tbsp olive or vegetable oil 2 large onions, sliced 2 x 400g/14oz cans plum tomatoes 1 red pepper, diced 4 tbsp tomato purée ¼ tsp cayenne pepper or chilli powder 1 tsp curry powder 1 bay leaf sprig fresh thyme 1 stock cube 225g/8oz long-grain or basmati rice salt and freshly ground black pepper 2 plantains, cut into slices and deep friedgreen leaf salad 2 plantains, cut into slices and deep fried green leaf salad Method For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes.Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked.Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jollof_rice_with_fried_79619", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jollof rice with fried plantains recipe", "content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_fried_79619_16x9.jpg Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad. 1 tbsp olive or vegetable oil2 large onions, sliced2 x 400g/14oz cans plum tomatoes1 red pepper, diced4 tbsp tomato purée¼ tsp cayenne pepper or chilli powder1 tsp curry powder1 bay leafsprig fresh thyme1 stock cube225g/8oz long-grain or basmati ricesalt and freshly ground black pepper 1 tbsp olive or vegetable oil 2 large onions, sliced 2 x 400g/14oz cans plum tomatoes 1 red pepper, diced 4 tbsp tomato purée ¼ tsp cayenne pepper or chilli powder 1 tsp curry powder 1 bay leaf sprig fresh thyme 1 stock cube 225g/8oz long-grain or basmati rice salt and freshly ground black pepper 2 plantains, cut into slices and deep friedgreen leaf salad 2 plantains, cut into slices and deep fried green leaf salad Method For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes.Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked.Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc1eb3bdbfd0cbffcd3" }	a71d7d3374b36d6adc10e2f2e6a5bba77daf4b3d71c2c42776794090e7187e6c	Jollof rice recipe An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_fried_84889_16x9.jpg Jollof rice is a spicy African rice dish that cooks in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken. 400ml/14fl oz passata3 tbsp tomato purée2 fresh red Scotch bonnet chillies, seeds removed2 onions, chopped2 red peppers, seeds removed and roughly chopped8 garlic cloves, peeled3 tbsp fresh rosemary leaves1 tbsp fresh thyme leaves2 tsp ground coriander1½ tsp sweet smoked paprika50ml/2fl oz olive oil150g/5½oz cherry tomatoes, halved800ml/1½ pints chicken stock or vegetable stock2 bay leaves500g/1lb 2oz long-grain rice, rinsed 2 tbsp sunflower oil2 ripe plantains, peeled and thickly slicedsmall handful of coriander leaves, roughly choppedsea salt and freshly ground black peppergreen salad, to serve 400ml/14fl oz passata 3 tbsp tomato purée 2 fresh red Scotch bonnet chillies, seeds removed 2 onions, chopped 2 red peppers, seeds removed and roughly chopped 8 garlic cloves, peeled 3 tbsp fresh rosemary leaves 1 tbsp fresh thyme leaves 2 tsp ground coriander 1½ tsp sweet smoked paprika 50ml/2fl oz olive oil 150g/5½oz cherry tomatoes, halved 800ml/1½ pints chicken stock or vegetable stock 2 bay leaves 500g/1lb 2oz long-grain rice, rinsed 2 tbsp sunflower oil 2 ripe plantains, peeled and thickly sliced small handful of coriander leaves, roughly chopped sea salt and freshly ground black pepper green salad, to serve Method Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth.Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid.Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender.Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Recipe tips If you are vegetarian or vegan, replace the chicken stock with vegetable stock.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jollof_rice_with_fried_84889", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jollof rice recipe", "content": "An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_fried_84889_16x9.jpg Jollof rice is a spicy African rice dish that cooks in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken. 400ml/14fl oz passata3 tbsp tomato purée2 fresh red Scotch bonnet chillies, seeds removed2 onions, chopped2 red peppers, seeds removed and roughly chopped8 garlic cloves, peeled3 tbsp fresh rosemary leaves1 tbsp fresh thyme leaves2 tsp ground coriander1½ tsp sweet smoked paprika50ml/2fl oz olive oil150g/5½oz cherry tomatoes, halved800ml/1½ pints chicken stock or vegetable stock2 bay leaves500g/1lb 2oz long-grain rice, rinsed 2 tbsp sunflower oil2 ripe plantains, peeled and thickly slicedsmall handful of coriander leaves, roughly choppedsea salt and freshly ground black peppergreen salad, to serve 400ml/14fl oz passata 3 tbsp tomato purée 2 fresh red Scotch bonnet chillies, seeds removed 2 onions, chopped 2 red peppers, seeds removed and roughly chopped 8 garlic cloves, peeled 3 tbsp fresh rosemary leaves 1 tbsp fresh thyme leaves 2 tsp ground coriander 1½ tsp sweet smoked paprika 50ml/2fl oz olive oil 150g/5½oz cherry tomatoes, halved 800ml/1½ pints chicken stock or vegetable stock 2 bay leaves 500g/1lb 2oz long-grain rice, rinsed 2 tbsp sunflower oil 2 ripe plantains, peeled and thickly sliced small handful of coriander leaves, roughly chopped sea salt and freshly ground black pepper green salad, to serve Method Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth.Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid.Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender.Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. Recipe tips If you are vegetarian or vegan, replace the chicken stock with vegetable stock." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc1eb3bdbfd0cbffcd4" }	3e1652dbe3bd00190283668d6bac5ee741cbf00d5d7798684a0f9a548064ab06	Vegan chilli with peanut butter cabbage recipe An average of 4.8 out of 5 stars from 4 ratings This delicious vegan chilli is served with peanut butter cabbage and sadza. Sadza is Zimbabwe’s staple dish, traditionally made with white cornmeal. Polenta is just another name for cornmeal and could easily be substituted here. The vegetable chilli is just as good served cold. 3 tbsp olive oil1 small onion, chopped2 carrots, diced½ red pepper, seeds removed and chopped½ yellow pepper, seeds removed and chopped½ green pepper, seeds removed and chopped100g/3½oz green beans, chopped2 tomatoes, chopped3–4 chillies, seeds removed and flesh choppedsalt and freshly ground black pepper 3 tbsp olive oil 1 small onion, chopped 2 carrots, diced ½ red pepper, seeds removed and chopped ½ yellow pepper, seeds removed and chopped ½ green pepper, seeds removed and chopped 100g/3½oz green beans, chopped 2 tomatoes, chopped 3–4 chillies, seeds removed and flesh chopped salt and freshly ground black pepper 375g/13oz white cornmeal (mealie meal) 375g/13oz white cornmeal (mealie meal) ½ small cabbage (or any seasonally vegetable), shredded1 small onion, chopped1 tomato, chopped4 tbsp peanut butter ½ small cabbage (or any seasonally vegetable), shredded 1 small onion, chopped 1 tomato, chopped 4 tbsp peanut butter Method For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper.For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon.For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy.Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli. For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper. For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon. For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy. For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy. Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli. Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/manyatis_vegetable_35397", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan chilli with peanut butter cabbage recipe", "content": "An average of 4.8 out of 5 stars from 4 ratings This delicious vegan chilli is served with peanut butter cabbage and sadza. Sadza is Zimbabwe’s staple dish, traditionally made with white cornmeal. Polenta is just another name for cornmeal and could easily be substituted here. The vegetable chilli is just as good served cold. 3 tbsp olive oil1 small onion, chopped2 carrots, diced½ red pepper, seeds removed and chopped½ yellow pepper, seeds removed and chopped½ green pepper, seeds removed and chopped100g/3½oz green beans, chopped2 tomatoes, chopped3–4 chillies, seeds removed and flesh choppedsalt and freshly ground black pepper 3 tbsp olive oil 1 small onion, chopped 2 carrots, diced ½ red pepper, seeds removed and chopped ½ yellow pepper, seeds removed and chopped ½ green pepper, seeds removed and chopped 100g/3½oz green beans, chopped 2 tomatoes, chopped 3–4 chillies, seeds removed and flesh chopped salt and freshly ground black pepper 375g/13oz white cornmeal (mealie meal) 375g/13oz white cornmeal (mealie meal) ½ small cabbage (or any seasonally vegetable), shredded1 small onion, chopped1 tomato, chopped4 tbsp peanut butter ½ small cabbage (or any seasonally vegetable), shredded 1 small onion, chopped 1 tomato, chopped 4 tbsp peanut butter Method For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper.For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon.For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy.Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli. For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. For the chilli, heat the oil in a large pan and gently fry the onion until soft but not brown. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper. Add the carrots, peppers and green beans, fry briefly then add the tomatoes, and chillies and simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper. For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. For the sadza, mix 225g/8oz of the cornmeal with 250ml/9fl oz of water. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon. Bring 750ml/1¼ pints of water to the boil in a pan, then turn down the heat and add the cornmeal mixture, stirring all the time. Cook for five minutes, then gradually add the remaining cornmeal. Transfer to a bowl or plate and flatten into a round shape with a wooden spoon. For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy. For the peanut butter cabbage, pour about 125ml/4fl oz of water into a pan and bring to the boil. Add the cabbage and cook until slightly softened but still crunchy. Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli. Add the onion and tomato then stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc2eb3bdbfd0cbffcd5" }	766c30aa0a736c83349f8328d4e28e3a96a47a2c4bc860bc5e1f76ed3fa0b547	Classic cheeseburger with special sauce recipe Classic cheeseburger with special sauce and cheese skirt An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_cheeseburger_70664_16x9.jpg Anthony Murphy shares his irresistible burger recipe, featuring dill pickles and a caramelised ‘cheese skirt’. 230g/8oz mayonnaise80g/3oz American mustard80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 230g/8oz mayonnaise 80g/3oz American mustard 80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 2 tsp black peppercorns 2 tbsp mustard seeds120ml/4fl oz white malt vinegar2 tbsp caster sugarpinch chilli flakes2 tbsp salt250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly slicedsmall bunch fresh dill, chopped 2 tsp black peppercorns 2 tbsp mustard seeds 120ml/4fl oz white malt vinegar 2 tbsp caster sugar pinch chilli flakes 2 tbsp salt 250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly sliced small bunch fresh dill, chopped 2 slices bacon170g/6oz quality minced beef (preferably a mix of chuck and brisket)2 brioche buns, sliced in half2 slices American cheese2 slices Swiss cheese1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar 2 slices bacon 170g/6oz quality minced beef (preferably a mix of chuck and brisket) 2 brioche buns, sliced in half 2 slices American cheese 2 slices Swiss cheese 1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar Method To make the special sauce, combine all ingredients in a bowl and set aside.To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat.Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm.To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side.Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. To make the special sauce, combine all ingredients in a bowl and set aside. To make the special sauce, combine all ingredients in a bowl and set aside. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Recipe tips This recipe makes about 500ml/18fl oz special sauce. Keep it in a sealed container in the fridge for your next burger day.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/classic_cheeseburger_70664", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Classic cheeseburger with special sauce recipe", "content": "Classic cheeseburger with special sauce and cheese skirt An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_cheeseburger_70664_16x9.jpg Anthony Murphy shares his irresistible burger recipe, featuring dill pickles and a caramelised ‘cheese skirt’. 230g/8oz mayonnaise80g/3oz American mustard80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 230g/8oz mayonnaise 80g/3oz American mustard 80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 2 tsp black peppercorns 2 tbsp mustard seeds120ml/4fl oz white malt vinegar2 tbsp caster sugarpinch chilli flakes2 tbsp salt250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly slicedsmall bunch fresh dill, chopped 2 tsp black peppercorns 2 tbsp mustard seeds 120ml/4fl oz white malt vinegar 2 tbsp caster sugar pinch chilli flakes 2 tbsp salt 250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly sliced small bunch fresh dill, chopped 2 slices bacon170g/6oz quality minced beef (preferably a mix of chuck and brisket)2 brioche buns, sliced in half2 slices American cheese2 slices Swiss cheese1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar 2 slices bacon 170g/6oz quality minced beef (preferably a mix of chuck and brisket) 2 brioche buns, sliced in half 2 slices American cheese 2 slices Swiss cheese 1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar Method To make the special sauce, combine all ingredients in a bowl and set aside.To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat.Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm.To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side.Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. To make the special sauce, combine all ingredients in a bowl and set aside. To make the special sauce, combine all ingredients in a bowl and set aside. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Recipe tips This recipe makes about 500ml/18fl oz special sauce. Keep it in a sealed container in the fridge for your next burger day." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc2eb3bdbfd0cbffcd6" }	6064486752de873e2a6e63f615a32b7f6e9301fc2d3b8373dff276aafffdec96	Chicken curry burger recipe To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible.The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned.After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown.Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through.Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce.While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on.Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later.Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden.Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them.When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C.To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl.Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine.To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge.In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks.To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty.Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger.Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_curry_burger_50344", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken curry burger recipe", "content": "To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible.The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned.After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown.Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through.Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce.While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on.Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later.Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden.Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them.When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C.To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl.Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine.To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge.In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks.To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty.Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger.Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc2eb3bdbfd0cbffcd7" }	9dcdc4e268aee3bc4e61b651c897e9dd1c9e9a138af50a94e0a35af2e529e92a	Reuben sandwich recipe An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reuben_sandwich_25821_16x9.jpg This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge. If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese. 1 tbsp mayonnaise1 tbsp tomato ketchup1 tsp horseradish saucedash hot sauce dash Worcestershire sauce1 tsp finely chopped shallot2 cornichon or ½ dill pickle, finely choppedpinch hot paprika 1 tbsp mayonnaise 1 tbsp tomato ketchup 1 tsp horseradish sauce dash hot sauce dash Worcestershire sauce 1 tsp finely chopped shallot 2 cornichon or ½ dill pickle, finely chopped pinch hot paprika 2 slices light rye bread or sourdoughbutter, for spreading2–3 slices salt beeffew slices Swiss cheese, such as emmental or Gruyère2–3 tbsp sauerkrautsalt and freshly ground black pepperdill pickles, to serve 2 slices light rye bread or sourdough butter, for spreading 2–3 slices salt beef few slices Swiss cheese, such as emmental or Gruyère 2–3 tbsp sauerkraut salt and freshly ground black pepper dill pickles, to serve Method For the Russian dressing, mix together all the ingredients and season with salt and pepper.Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut.Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. For the Russian dressing, mix together all the ingredients and season with salt and pepper. For the Russian dressing, mix together all the ingredients and season with salt and pepper. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/reuben_sandwich_25821", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Reuben sandwich recipe", "content": "An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reuben_sandwich_25821_16x9.jpg This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge. If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese. 1 tbsp mayonnaise1 tbsp tomato ketchup1 tsp horseradish saucedash hot sauce dash Worcestershire sauce1 tsp finely chopped shallot2 cornichon or ½ dill pickle, finely choppedpinch hot paprika 1 tbsp mayonnaise 1 tbsp tomato ketchup 1 tsp horseradish sauce dash hot sauce dash Worcestershire sauce 1 tsp finely chopped shallot 2 cornichon or ½ dill pickle, finely chopped pinch hot paprika 2 slices light rye bread or sourdoughbutter, for spreading2–3 slices salt beeffew slices Swiss cheese, such as emmental or Gruyère2–3 tbsp sauerkrautsalt and freshly ground black pepperdill pickles, to serve 2 slices light rye bread or sourdough butter, for spreading 2–3 slices salt beef few slices Swiss cheese, such as emmental or Gruyère 2–3 tbsp sauerkraut salt and freshly ground black pepper dill pickles, to serve Method For the Russian dressing, mix together all the ingredients and season with salt and pepper.Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut.Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. For the Russian dressing, mix together all the ingredients and season with salt and pepper. For the Russian dressing, mix together all the ingredients and season with salt and pepper. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc2eb3bdbfd0cbffcd8" }	9466b43e78b85b80f17d9553c195159e3b1e99e3a2ce4a545ac0b80233efaa9f	Ice cream sandwiches recipe An average of 4.0 out of 5 stars from 2 ratings No-churn vanilla ice cream served between two chocolate chip cookies is the ultimate summer dessert. Try decorating yours with your favourite ice cream toppings - like honeycomb, sprinkles or chopped nuts. For this recipe you will need a hand-held electric whisk or stand mixer and a thermometer. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 150g/5½oz butter120g/4½oz light brown sugar120g/4½oz golden caster sugar1 free range egg (around 55g)255g/9oz plain flour1 tsp bicarbonate of soda1 tsp baking powder1 tsp sea salt flakes150g/5½oz 70% dark chocolate chips 150g/5½oz butter 120g/4½oz light brown sugar 120g/4½oz golden caster sugar 1 free range egg (around 55g) 255g/9oz plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp sea salt flakes 150g/5½oz 70% dark chocolate chips sprinkles, to decoratecrumbled honeycomb, to decorate sprinkles, to decorate crumbled honeycomb, to decorate Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed.Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely.To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ice_cream_sandwiches_58245", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Ice cream sandwiches recipe", "content": "An average of 4.0 out of 5 stars from 2 ratings No-churn vanilla ice cream served between two chocolate chip cookies is the ultimate summer dessert. Try decorating yours with your favourite ice cream toppings - like honeycomb, sprinkles or chopped nuts. For this recipe you will need a hand-held electric whisk or stand mixer and a thermometer. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 150g/5½oz butter120g/4½oz light brown sugar120g/4½oz golden caster sugar1 free range egg (around 55g)255g/9oz plain flour1 tsp bicarbonate of soda1 tsp baking powder1 tsp sea salt flakes150g/5½oz 70% dark chocolate chips 150g/5½oz butter 120g/4½oz light brown sugar 120g/4½oz golden caster sugar 1 free range egg (around 55g) 255g/9oz plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp sea salt flakes 150g/5½oz 70% dark chocolate chips sprinkles, to decoratecrumbled honeycomb, to decorate sprinkles, to decorate crumbled honeycomb, to decorate Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed.Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely.To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc3eb3bdbfd0cbffcd9" }	8b311c6dc2219e4fb5ef73da13314d6ec9d56026d780837325b87646a60c7eda	Yardbird chicken with white barbecue sauce & slaw recipe To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside.To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely.Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight.To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside.To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours.Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving.To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately.To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4.Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub.Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done.To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/yardbird_chicken_80417", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Yardbird chicken with white barbecue sauce & slaw recipe", "content": "To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside.To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely.Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight.To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside.To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours.Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving.To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately.To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4.Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub.Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done.To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc3eb3bdbfd0cbffcda" }	cdae8323b3be71f3234f98d271c438c3c572404b9e0dad0e0096c11e0942460d	Roast leg of pork with sweet onions and sage recipe An average of 4.5 out of 5 stars from 2 ratings Roasted leg of pork with sweet onion and crispy fried sage leaves, the perfect Sunday roast. 2kg/4lb 8oz pork leg, off the bone6 shallots, halved lengthways2 pink roscoff or red onions, each cut into 6 pieces through the root8 garlic cloves, unpeeledsmall sprig thyme, leaves removed and chopped small sprig summer savory, leaves picked1 radicchio, halved through the root1 tardivo radicchio (or 2 large heads of radicchio), halved through the root2 tbsp olive oil1 tbsp red wine vinegar18 sage leaves50ml/2fl oz light vegetable or sunflower oil 2kg/4lb 8oz pork leg, off the bone 6 shallots, halved lengthways 2 pink roscoff or red onions, each cut into 6 pieces through the root 8 garlic cloves, unpeeled small sprig thyme, leaves removed and chopped small sprig summer savory, leaves picked 1 radicchio, halved through the root 1 tardivo radicchio (or 2 large heads of radicchio), halved through the root 2 tbsp olive oil 1 tbsp red wine vinegar 18 sage leaves 50ml/2fl oz light vegetable or sunflower oil Method Preheat the oven to 220C/200C Fan/Gas 7. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Remove the pork from the roasting tin and slice. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Remove the pork from the roasting tin and slice. Remove the pork from the roasting tin and slice. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_leg_of_pork_with_40879", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast leg of pork with sweet onions and sage recipe", "content": "An average of 4.5 out of 5 stars from 2 ratings Roasted leg of pork with sweet onion and crispy fried sage leaves, the perfect Sunday roast. 2kg/4lb 8oz pork leg, off the bone6 shallots, halved lengthways2 pink roscoff or red onions, each cut into 6 pieces through the root8 garlic cloves, unpeeledsmall sprig thyme, leaves removed and chopped small sprig summer savory, leaves picked1 radicchio, halved through the root1 tardivo radicchio (or 2 large heads of radicchio), halved through the root2 tbsp olive oil1 tbsp red wine vinegar18 sage leaves50ml/2fl oz light vegetable or sunflower oil 2kg/4lb 8oz pork leg, off the bone 6 shallots, halved lengthways 2 pink roscoff or red onions, each cut into 6 pieces through the root 8 garlic cloves, unpeeled small sprig thyme, leaves removed and chopped small sprig summer savory, leaves picked 1 radicchio, halved through the root 1 tardivo radicchio (or 2 large heads of radicchio), halved through the root 2 tbsp olive oil 1 tbsp red wine vinegar 18 sage leaves 50ml/2fl oz light vegetable or sunflower oil Method Preheat the oven to 220C/200C Fan/Gas 7. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Remove the pork from the roasting tin and slice. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. To make the roast pork liberally coat the pork with salt and pepper. Add the shallots, onions, garlic, and herb stalks to a large roasting tin, ensuring they are evenly spread out. Place the pork on top of the vegetables and roast on the middle shelf for 10 minutes. Then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Remove the tray from the oven and carefully transfer the onions and garlic onto a dish using a slotted spoon, cover and set aside. Remove and discard the herb stalks. Sprinkle the pork with half of the finely chopped herb leaves and plenty of black pepper, then cover with foil and allow to rest for at least half an hour. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. Preheat a cast iron pan over a moderate heat. Lay the raddichio and tardivo cut side down on the pan and cook for 5–10 minutes. The leaves closest to the heat will curl and colour like paper. Turn the leaves and cook for a further 5 minutes, until tender. Remove the halves from the pan and set aside for later. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. In a small bowl, mix together the olive oil, vinegar and remaining chopped herbs. Season with salt and pepper and spoon the dressing over the charred raddicho. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Add the vegetable oil to the same heavy based pan over a high heat. Once hot add the sage leaves, a few at a time. Carefully flip the leaves and when they begin to colour quickly lift them out of the oil using a slotted spoon and place onto a plate lined with kitchen paper to drain. Continue until all the leaves are fried. Drain on kitchen paper and lightly season with sea salt. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Peel the cooked garlic, then chop each raddichio and tardivo into 3 pieces and dress with the cooked onions and garlic and season with salt and pepper. Remove the pork from the roasting tin and slice. Remove the pork from the roasting tin and slice. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Pour any juices from the vegetables into the pork tin. Place over a high heat until bubbling. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish. Place the radicchio and roasted vegetables on a serving platter. Top with the slices of pork and cover with the roasting juices. Scatter over the fried sage leaves to garnish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc4eb3bdbfd0cbffcdb" }	6a1bce02c6f418c440c5910f831a1e62bd3840268dcad3269e4da5e832d1f3b5	Lemon curd tart recipe An average of 5.0 out of 5 stars from 1 rating A really simple 3 ingredient dessert that you can top with whatever fruit you like (raspberries, strawberries and blackberries are all lovely). 1 packet ready-rolled puff pastryegg washlemon curd 1 packet ready-rolled puff pastry egg wash lemon curd Method Preheat the oven to 200C/400F/Gas 6.Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over.Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured.Allow to cool, then spread over the lemon curd. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over. Using a fork prick the pastry inside the line all over. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Allow to cool, then spread over the lemon curd. Allow to cool, then spread over the lemon curd.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lemoncurdtart_67268", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lemon curd tart recipe", "content": "An average of 5.0 out of 5 stars from 1 rating A really simple 3 ingredient dessert that you can top with whatever fruit you like (raspberries, strawberries and blackberries are all lovely). 1 packet ready-rolled puff pastryegg washlemon curd 1 packet ready-rolled puff pastry egg wash lemon curd Method Preheat the oven to 200C/400F/Gas 6.Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over.Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured.Allow to cool, then spread over the lemon curd. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over. Using a fork prick the pastry inside the line all over. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Allow to cool, then spread over the lemon curd. Allow to cool, then spread over the lemon curd." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc4eb3bdbfd0cbffcdc" }	4040939f87a534752df0c2438a85b290095f0a7a4ce72dc6f8751b5fccf9b4f8	'Proper' chips with cheddar and black truffle recipe An average of 3.8 out of 5 stars from 6 ratings Paul Ainsworth's proper chips are triple cooked for crispy outsides and fluffy insides, then covered in melted cheese and a beefy Madeira mayonnaise. 500ml/18fl oz beef stock200ml/7fl oz Madeira100ml/3½fl oz port2 large free-range egg yolks1 tbsp Dijon mustard1 tbsp sherry vinegar400ml/14fl oz rapeseed oil50g/1¾oz truffle pastesalt and freshly ground black pepper 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly ground black pepper 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips2 sprigs fresh thyme1 garlic clove1 bay leafrapeseed oil, for fryingCornish sea salt 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips 2 sprigs fresh thyme 1 garlic clove 1 bay leaf rapeseed oil, for frying Cornish sea salt 250g/9oz 5-year aged Cornish cheddar, grated125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped50g/1¾oz fresh black winter truffle 250g/9oz 5-year aged Cornish cheddar, grated 125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped 50g/1¾oz fresh black winter truffle Method To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside.Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish.To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled.Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt.Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill.Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Recipe tips A few rough edges on your chips will give you extra crunchy chips!	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/proper_chips_with_58533", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "'Proper' chips with cheddar and black truffle recipe", "content": "An average of 3.8 out of 5 stars from 6 ratings Paul Ainsworth's proper chips are triple cooked for crispy outsides and fluffy insides, then covered in melted cheese and a beefy Madeira mayonnaise. 500ml/18fl oz beef stock200ml/7fl oz Madeira100ml/3½fl oz port2 large free-range egg yolks1 tbsp Dijon mustard1 tbsp sherry vinegar400ml/14fl oz rapeseed oil50g/1¾oz truffle pastesalt and freshly ground black pepper 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly ground black pepper 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips2 sprigs fresh thyme1 garlic clove1 bay leafrapeseed oil, for fryingCornish sea salt 10 large chipping potatoes, washed, peeled and cut into 5cm/2in chips 2 sprigs fresh thyme 1 garlic clove 1 bay leaf rapeseed oil, for frying Cornish sea salt 250g/9oz 5-year aged Cornish cheddar, grated125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped50g/1¾oz fresh black winter truffle 250g/9oz 5-year aged Cornish cheddar, grated 125g/4½oz 36-month aged Parmesan, grated 50g/1¾oz chives, finely chopped 50g/1¾oz fresh black winter truffle Method To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside.Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish.To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled.Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt.Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill.Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl oz of Madeira. Set aside. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. Whisk the egg yolks, mustard and vinegar with a good pinch of salt until well combined, then slowly add the oil in a steady stream, whisking constantly until emulsified and thick. Finish with the truffle paste, Madeira reduction and any additional seasoning it needs. Pour into a piping bag or plastic bottle to make it easier to finish the dish. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. To make the chips, bring a large pan of salted water to the boil and add the potatoes. Simmer until just cooked through but still holding together, about 3–4 minutes. Remove with a slotted spoon and drain, then allow to cool to room temperature before refrigerating until completely chilled. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Heat the oil to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the chips for 6–7 minutes, then remove from the hot oil and allow to cool. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Increase the oil temperature to 180C. Preheat the grill at the same time. Fry the chips until golden and crispy, about 4 minutes, then drain on kitchen paper and season with sea salt. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Toss the chips with half the cheddar, then put them into a couple of large, ovenproof dishes. Sprinkle the rest of the cheddar on top and grill until melted and bubbling. You may have to do this in batches depending on the size of your dishes and grill. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Finish with the Parmesan, truffle mayonnaise, chopped chives and fresh black truffle. Recipe tips A few rough edges on your chips will give you extra crunchy chips!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc5eb3bdbfd0cbffcdd" }	5bb15a9ad767d5ecafb539314c31add4963fd3c5021657ad51273120666b7506	Jamaican-style beef and pepper stir fry recipe An average of 5.0 out of 5 stars from 8 ratings Jazz-up your weekday stir fry with rib-eye strips in a jerk marinade, a trio of peppers and herb-heavy green seasoning. 250g/9oz rib-eye steak, sliced1–2 tbsp jerk seasoning 2 tsp smoked paprika 1 tbsp onion powder 250g/9oz rib-eye steak, sliced 1–2 tbsp jerk seasoning 2 tsp smoked paprika 1 tbsp onion powder 1 tbsp olive oil1 red onion, chopped ½ red pepper, slice into strips ½ green pepper, sliced into strips ½ yellow pepper, sliced into strips 1 small piece scotch bonnet chilli3 garlic cloves, chopped1 tbsp chopped fresh root ginger ½ tbsp chopped fresh thyme 2 tbsp honey 1 tbsp tomato ketchup 1 tbsp Worcestershire saucecooked rice, to serve 1 tbsp olive oil 1 red onion, chopped ½ red pepper, slice into strips ½ green pepper, sliced into strips ½ yellow pepper, sliced into strips 1 small piece scotch bonnet chilli 3 garlic cloves, chopped 1 tbsp chopped fresh root ginger ½ tbsp chopped fresh thyme 2 tbsp honey 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce cooked rice, to serve ½ bunch fresh coriander ½ bunch fresh parsley ½ bunch fresh chives 3 garlic cloves, peeled 2 tbsp vegetable oil 2 green chillies, chopped1 bunch spring onions, chopped1 green pepper, deseeded and chopped2 limes, juice only 1 tsp freshly ground black pepper ½ bunch fresh coriander ½ bunch fresh parsley ½ bunch fresh chives 3 garlic cloves, peeled 2 tbsp vegetable oil 2 green chillies, chopped 1 bunch spring onions, chopped 1 green pepper, deseeded and chopped 2 limes, juice only 1 tsp freshly ground black pepper Method Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight.Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside.When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice. Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight. Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight. Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside. When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice. When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jamaican-style_pepper_74364", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jamaican-style beef and pepper stir fry recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings Jazz-up your weekday stir fry with rib-eye strips in a jerk marinade, a trio of peppers and herb-heavy green seasoning. 250g/9oz rib-eye steak, sliced1–2 tbsp jerk seasoning 2 tsp smoked paprika 1 tbsp onion powder 250g/9oz rib-eye steak, sliced 1–2 tbsp jerk seasoning 2 tsp smoked paprika 1 tbsp onion powder 1 tbsp olive oil1 red onion, chopped ½ red pepper, slice into strips ½ green pepper, sliced into strips ½ yellow pepper, sliced into strips 1 small piece scotch bonnet chilli3 garlic cloves, chopped1 tbsp chopped fresh root ginger ½ tbsp chopped fresh thyme 2 tbsp honey 1 tbsp tomato ketchup 1 tbsp Worcestershire saucecooked rice, to serve 1 tbsp olive oil 1 red onion, chopped ½ red pepper, slice into strips ½ green pepper, sliced into strips ½ yellow pepper, sliced into strips 1 small piece scotch bonnet chilli 3 garlic cloves, chopped 1 tbsp chopped fresh root ginger ½ tbsp chopped fresh thyme 2 tbsp honey 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce cooked rice, to serve ½ bunch fresh coriander ½ bunch fresh parsley ½ bunch fresh chives 3 garlic cloves, peeled 2 tbsp vegetable oil 2 green chillies, chopped1 bunch spring onions, chopped1 green pepper, deseeded and chopped2 limes, juice only 1 tsp freshly ground black pepper ½ bunch fresh coriander ½ bunch fresh parsley ½ bunch fresh chives 3 garlic cloves, peeled 2 tbsp vegetable oil 2 green chillies, chopped 1 bunch spring onions, chopped 1 green pepper, deseeded and chopped 2 limes, juice only 1 tsp freshly ground black pepper Method Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight.Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside.When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice. Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight. Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight. Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside. Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside. When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice. When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc5eb3bdbfd0cbffcde" }	1914081c4b5790e403fbdccb162d77db6f678adcbc4f1baac01e632b96d17829	Jerk seasoning recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerkseasoning_89190_16x9.jpg Learn how to make this classic Carribean seasoning at home, then use it to spice up any meat or veggies you like. 1 bunch fresh thyme, leaves only2 cinnamon sticks, roughly crushed2 tbsp chopped fresh coriander1 tsp coriander seeds, crushed2 tbsp black peppercorns, crushed1 tsp freshly grated nutmeg3 tsp allspice, crushed6 garlic cloves4 Scotch Bonnet chillies, seeds removed2 tsp chopped fresh ginger2 limes, zest of 1 lime, juice of 2140ml/¼ pint olive oil 1 bunch fresh thyme, leaves only 2 cinnamon sticks, roughly crushed 2 tbsp chopped fresh coriander 1 tsp coriander seeds, crushed 2 tbsp black peppercorns, crushed 1 tsp freshly grated nutmeg 3 tsp allspice, crushed 6 garlic cloves 4 Scotch Bonnet chillies, seeds removed 2 tsp chopped fresh ginger 2 limes, zest of 1 lime, juice of 2 140ml/¼ pint olive oil Method Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jerkseasoning_89190", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jerk seasoning recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerkseasoning_89190_16x9.jpg Learn how to make this classic Carribean seasoning at home, then use it to spice up any meat or veggies you like. 1 bunch fresh thyme, leaves only2 cinnamon sticks, roughly crushed2 tbsp chopped fresh coriander1 tsp coriander seeds, crushed2 tbsp black peppercorns, crushed1 tsp freshly grated nutmeg3 tsp allspice, crushed6 garlic cloves4 Scotch Bonnet chillies, seeds removed2 tsp chopped fresh ginger2 limes, zest of 1 lime, juice of 2140ml/¼ pint olive oil 1 bunch fresh thyme, leaves only 2 cinnamon sticks, roughly crushed 2 tbsp chopped fresh coriander 1 tsp coriander seeds, crushed 2 tbsp black peppercorns, crushed 1 tsp freshly grated nutmeg 3 tsp allspice, crushed 6 garlic cloves 4 Scotch Bonnet chillies, seeds removed 2 tsp chopped fresh ginger 2 limes, zest of 1 lime, juice of 2 140ml/¼ pint olive oil Method Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc5eb3bdbfd0cbffcdf" }	8a41c0aac8358aa36866e32848bcd192f70c4f5624f069e621654cf6804e3fba	Fried chicken and ital veg recipe Fried chicken, ital vegetables and rundown sauce An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_with_41915_16x9.jpg All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal. Serve with Andi's sweet potato roti . 1 tbsp vegetable oil 1 onion, thinly sliced3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole2 tsp cumin2 tsp ground coriander2½ tsp ground allspice2 tsp coarsely ground black pepper2 tsp ground turmeric 2 cinnamon sticks400ml tin coconut milk 100g/3½oz coconut cream, grated6 cherry tomatoes200ml/7fl oz vegetable stock 1 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole 2 tsp cumin 2 tsp ground coriander 2½ tsp ground allspice 2 tsp coarsely ground black pepper 2 tsp ground turmeric 2 cinnamon sticks 400ml tin coconut milk 100g/3½oz coconut cream, grated 6 cherry tomatoes 200ml/7fl oz vegetable stock 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour1 tsp ground cumin 1 tsp paprika1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 3 tbsp vegetable oil2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped125g/4½oz rainbow chard, wilted and chopped 3 tbsp vegetable oil 2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped 125g/4½oz rainbow chard, wilted and chopped 100ml/3½fl oz white vinegar100g/3½oz caster sugar6 black peppercorns, crushed1 mango, peeled and chopped1 long red chilli, finely sliced 100ml/3½fl oz white vinegar 100g/3½oz caster sugar 6 black peppercorns, crushed 1 mango, peeled and chopped 1 long red chilli, finely sliced 2 tbsp chopped fresh coriander4 spring onions, chopped2 tbsp chopped fresh flatleaf parsley 2 tbsp chopped fresh coriander 4 spring onions, chopped 2 tbsp chopped fresh flatleaf parsley Method To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sweet_potato_roti_with_41915", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fried chicken and ital veg recipe", "content": "Fried chicken, ital vegetables and rundown sauce An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_with_41915_16x9.jpg All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal. Serve with Andi's sweet potato roti . 1 tbsp vegetable oil 1 onion, thinly sliced3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole2 tsp cumin2 tsp ground coriander2½ tsp ground allspice2 tsp coarsely ground black pepper2 tsp ground turmeric 2 cinnamon sticks400ml tin coconut milk 100g/3½oz coconut cream, grated6 cherry tomatoes200ml/7fl oz vegetable stock 1 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole 2 tsp cumin 2 tsp ground coriander 2½ tsp ground allspice 2 tsp coarsely ground black pepper 2 tsp ground turmeric 2 cinnamon sticks 400ml tin coconut milk 100g/3½oz coconut cream, grated 6 cherry tomatoes 200ml/7fl oz vegetable stock 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour1 tsp ground cumin 1 tsp paprika1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 3 tbsp vegetable oil2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped125g/4½oz rainbow chard, wilted and chopped 3 tbsp vegetable oil 2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped 125g/4½oz rainbow chard, wilted and chopped 100ml/3½fl oz white vinegar100g/3½oz caster sugar6 black peppercorns, crushed1 mango, peeled and chopped1 long red chilli, finely sliced 100ml/3½fl oz white vinegar 100g/3½oz caster sugar 6 black peppercorns, crushed 1 mango, peeled and chopped 1 long red chilli, finely sliced 2 tbsp chopped fresh coriander4 spring onions, chopped2 tbsp chopped fresh flatleaf parsley 2 tbsp chopped fresh coriander 4 spring onions, chopped 2 tbsp chopped fresh flatleaf parsley Method To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc5eb3bdbfd0cbffce0" }	e9a43fb76c58b0a59cd1ba45cd59aca5f9530ad16482a7cdb42cde75c5422dac	Duck with mango purée and sweet potato mash recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_with_mango_pure_and_57467_16x9.jpg Aromatic spiced duck with mango puree and salsa. A dish full of sunshine. 1 tbsp soy sauce1 tsp ground ginger1 tsp garlic powderpinch ground cumin1 fresh thyme sprigpinch ground cinnamonpinch dried red chilli flakespinch freshly ground black pepper2 duck breasts, skin onpinch salt 1 tbsp soy sauce 1 tsp ground ginger 1 tsp garlic powder pinch ground cumin 1 fresh thyme sprig pinch ground cinnamon pinch dried red chilli flakes pinch freshly ground black pepper 2 duck breasts, skin on pinch salt 2 sweet potatoespinch ground ginger 2 tbsp crème fraîche 2 sweet potatoes pinch ground ginger 2 tbsp crème fraîche 1 ripe mangoes, peeled, stone removed and flesh roughly chopped1–2 tbsp orange juice or waterdash rum (optional) 1 ripe mangoes, peeled, stone removed and flesh roughly chopped 1–2 tbsp orange juice or water dash rum (optional) 1 tbsp vegetable oil1 mango, peeled, stone removed and flesh chopped50g/1¾oz kale 1 tbsp vegetable oil 1 mango, peeled, stone removed and flesh chopped 50g/1¾oz kale Method To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours.Preheat the oven.Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy.To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. Preheat the oven. Preheat the oven. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. Serve the duck with the sweet potato mash and mango purée and salsa on the side.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/duck_with_mango_pure_and_57467", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Duck with mango purée and sweet potato mash 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/duck_with_mango_pure_and_57467_16x9.jpg Aromatic spiced duck with mango puree and salsa. A dish full of sunshine. 1 tbsp soy sauce1 tsp ground ginger1 tsp garlic powderpinch ground cumin1 fresh thyme sprigpinch ground cinnamonpinch dried red chilli flakespinch freshly ground black pepper2 duck breasts, skin onpinch salt 1 tbsp soy sauce 1 tsp ground ginger 1 tsp garlic powder pinch ground cumin 1 fresh thyme sprig pinch ground cinnamon pinch dried red chilli flakes pinch freshly ground black pepper 2 duck breasts, skin on pinch salt 2 sweet potatoespinch ground ginger 2 tbsp crème fraîche 2 sweet potatoes pinch ground ginger 2 tbsp crème fraîche 1 ripe mangoes, peeled, stone removed and flesh roughly chopped1–2 tbsp orange juice or waterdash rum (optional) 1 ripe mangoes, peeled, stone removed and flesh roughly chopped 1–2 tbsp orange juice or water dash rum (optional) 1 tbsp vegetable oil1 mango, peeled, stone removed and flesh chopped50g/1¾oz kale 1 tbsp vegetable oil 1 mango, peeled, stone removed and flesh chopped 50g/1¾oz kale Method To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours.Preheat the oven.Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy.To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. Preheat the oven. Preheat the oven. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. Serve the duck with the sweet potato mash and mango purée and salsa on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc6eb3bdbfd0cbffce1" }	4c0ac0dca2ab8c62889a4249bc74ec48821fce95a19f6790a6e8e0dd1ba97564	Jerk spiced shoulder of goat recipe An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_spiced_rack_of_goat_95675_16x9.jpg Sticky and sweet and with a nutty crunchy topping, this is curry goat like you’ve never had it before. 1 shoulder of goat200g/7oz ready-made jerk seasoning oil, for frying100g/3½oz corn nuts (toasted corn)1.3 litres/2¼ pints stout100ml/3½fl oz coconut oil 1 litre/1¾ pint full-fat milk 250ml/9fl oz coconut milk500g/1lb 2oz polenta 250g/9oz unsalted butter 1 whole pineapple2 red chillies, sliced200ml/7fl oz white wine vinegar 100g/3½oz caster sugarsalt and freshly ground black pepper 2 tbsp coriander cress, to serve200g/7oz Scotch bonnet jam or any chilli jam, to serve 1 shoulder of goat 200g/7oz ready-made jerk seasoning oil, for frying 100g/3½oz corn nuts (toasted corn) 1.3 litres/2¼ pints stout 100ml/3½fl oz coconut oil 1 litre/1¾ pint full-fat milk 250ml/9fl oz coconut milk 500g/1lb 2oz polenta 250g/9oz unsalted butter 1 whole pineapple 2 red chillies, sliced 200ml/7fl oz white wine vinegar 100g/3½oz caster sugar salt and freshly ground black pepper 2 tbsp coriander cress, to serve 200g/7oz Scotch bonnet jam or any chilli jam, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Blend the corn nuts in a blender to crumbs. Pour the stout into a pan and simmer until reduced to a sticky sauce.Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth.Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes.Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.)Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple.To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Blend the corn nuts in a blender to crumbs. Blend the corn nuts in a blender to crumbs. Pour the stout into a pan and simmer until reduced to a sticky sauce. Pour the stout into a pan and simmer until reduced to a sticky sauce. Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth. Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes. Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes. Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.) Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.) Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple. Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple. To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam. To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jerk_spiced_rack_of_goat_95675", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jerk spiced shoulder of goat recipe", "content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_spiced_rack_of_goat_95675_16x9.jpg Sticky and sweet and with a nutty crunchy topping, this is curry goat like you’ve never had it before. 1 shoulder of goat200g/7oz ready-made jerk seasoning oil, for frying100g/3½oz corn nuts (toasted corn)1.3 litres/2¼ pints stout100ml/3½fl oz coconut oil 1 litre/1¾ pint full-fat milk 250ml/9fl oz coconut milk500g/1lb 2oz polenta 250g/9oz unsalted butter 1 whole pineapple2 red chillies, sliced200ml/7fl oz white wine vinegar 100g/3½oz caster sugarsalt and freshly ground black pepper 2 tbsp coriander cress, to serve200g/7oz Scotch bonnet jam or any chilli jam, to serve 1 shoulder of goat 200g/7oz ready-made jerk seasoning oil, for frying 100g/3½oz corn nuts (toasted corn) 1.3 litres/2¼ pints stout 100ml/3½fl oz coconut oil 1 litre/1¾ pint full-fat milk 250ml/9fl oz coconut milk 500g/1lb 2oz polenta 250g/9oz unsalted butter 1 whole pineapple 2 red chillies, sliced 200ml/7fl oz white wine vinegar 100g/3½oz caster sugar salt and freshly ground black pepper 2 tbsp coriander cress, to serve 200g/7oz Scotch bonnet jam or any chilli jam, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Blend the corn nuts in a blender to crumbs. Pour the stout into a pan and simmer until reduced to a sticky sauce.Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth.Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes.Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.)Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple.To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Rub the goat with salt and the jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours. Blend the corn nuts in a blender to crumbs. Blend the corn nuts in a blender to crumbs. Pour the stout into a pan and simmer until reduced to a sticky sauce. Pour the stout into a pan and simmer until reduced to a sticky sauce. Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Meanwhile, heat the coconut oil in a saucepan. Pour in the milks and bring to almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth. Transfer the polenta to food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth. Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes. Once the goat has been in the oven for 4.5 hours, take out and brush with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes. Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.) Place the pineapple on a baking tray and use a blowtorch to blacken all over. Once cool enough to handle, peel and dice the pineapple and place in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut into wedges, and blacken on a preheated griddle pan, then cut into chunks.) Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple. Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple. To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam. To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc6eb3bdbfd0cbffce2" }	1f91202a61ed9770e91932bac270d838c65dfeeb3125b813fef11eda2aa869dd	Slow-roast goat shoulder with plantain croquettes recipe To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks.To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies.Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning.Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone.Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest.Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball.Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies. Score the shoulder and stuff with the anchovies. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. Roll the croquettes in the breadcrumbs. Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-roasted_goat_27213", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow-roast goat shoulder with plantain croquettes recipe", "content": "To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks.To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies.Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning.Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone.Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest.Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball.Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies. Score the shoulder and stuff with the anchovies. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. Roll the croquettes in the breadcrumbs. Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc6eb3bdbfd0cbffce3" }	c59e4a2cb3974023aa59b8b2199555feed3ff9ad69215cfc072f2b68c13f6dd2	Salt fish and bake recipe An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_fish_and_bake_61366_16x9.jpg Enjoy a Caribbean treat of spiced salt fish stuffed inside slightly sweet bread rolls for a taste of seaside sunshine. 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 2 tbsp vegetable oil1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, choppedblack pepper 2 tbsp vegetable oil 1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked 1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, chopped black pepper Caribbean hot sauce Caribbean hot sauce Method To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl.Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salt_fish_and_bake_61366", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salt fish and bake recipe", "content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_fish_and_bake_61366_16x9.jpg Enjoy a Caribbean treat of spiced salt fish stuffed inside slightly sweet bread rolls for a taste of seaside sunshine. 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 2 tbsp vegetable oil1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, choppedblack pepper 2 tbsp vegetable oil 1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked 1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, chopped black pepper Caribbean hot sauce Caribbean hot sauce Method To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl.Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc7eb3bdbfd0cbffce4" }	767b42b15fe826c042f3488a15de8cc6ba0d53cff8256582208cb10be53e229e	Vinidaloush with plantain and coconut fungee recipe To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks.To make the marinade, combine all the ingredients together in a bowl. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl.When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. To make the marinade, combine all the ingredients together in a bowl. To make the marinade, combine all the ingredients together in a bowl. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl. When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vinidaloush_fungee_53289", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vinidaloush with plantain and coconut fungee recipe", "content": "To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks.To make the marinade, combine all the ingredients together in a bowl. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl.When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. To make the marinade, combine all the ingredients together in a bowl. To make the marinade, combine all the ingredients together in a bowl. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. To prepare the vinidaloush, place the pork belly in a large bowl, then pour over the marinade, making sure the pork is coated all over. Cover the bowl with cling film and leave the pork in the fridge to marinate overnight. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. The next day, preheat the oven to 140C/120C Fan/Gas 1. Remove the pork belly from the marinade and transfer it to a board, reserving the bowl of marinade. Rub the salt into the scored skin of the pork belly. Set a heavy-based, wide frying pan over a high heat until it is almost smoking-hot. Lay the pork belly into the pan folded in half, skin-side down and sear until you get a good colour all over, turning the belly so that both sides get evenly seared. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Transfer the pork belly to a roasting tin, skin-side down. Spoon a couple of tablespoons of the reserved marinade over the scored flesh and give it a couple of grinds of black pepper. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. Slip the roasting tin into the preheated oven and roast for 3 hours, checking on the pork every hour and spooning over a little more of the marinade. When the meat is completely tender, remove from the oven, transfer the pork belly to a board, cover with kitchen foil and leave to rest for at least 30 minutes. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. While the pork is resting, make the plantain and coconut fungee. Add all the ingredients, apart from the cornmeal and butter, to a medium saucepan. Bring to the boil and simmer for about 8–10 minutes until the plantain is tender. Remove from the heat and, using a potato masher or a fork, mash the soft plantain into the cooking liquid. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Return the pan to a medium heat and bring to a gentle simmer. Add the cornmeal in a steady stream, while continuously stirring/beating the mixture with a wooden spoon. It will quickly come together into a very stiff kind of porridge. Keep beating the mixture for another 2 minutes, then pinch off a little piece and taste to check the texture – it should now be smooth and soft. If it's not, cook and stir for a little longer before checking again. Remove from the heat. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl. Add a knob of butter and a large spoonful of the fungee to a small bowl. Swirl the bowl around, tossing the mixture around the bowl until it forms a smooth ball (don't look for a perfect round result, you just want it to come together). Tip out and repeat with another spoonful of fungee and 1 teaspoon more butter for every other swirl. When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. When you are nearly ready to serve, take the pork cooking juices from the pan and what is left of the marinade and pour both into a large, wide frying pan. Set over a medium heat and let the mixture bubble up. Add the honey along with a splash of water and bubble for a few more minutes. Finally, add the butter and bubble for another few minutes, then remove the sauce from the heat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat. To serve, place the ball of fungee onto each serving plate, carve the rested meat and pour the sauce from the pan back over the succulent meat." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc7eb3bdbfd0cbffce5" }	1d2e7219b91ef669325e3b6b354b3494b0b695300cad3dcd4c49c5039335e4a7	Curried goat recipe An average of 4.0 out of 5 stars from 8 ratings This traditional Caribbean dish is normally served with rice and peas and has a real kick to it! 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces2 tbsp vegetable oil1 onion, sliced6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced1 tbsp tomato purée 500ml/18fl oz chicken stock3 potatoes, peeled and chopped salt and freshly ground black pepperrice and peas, to serve30g/1oz dark brown sugar 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces 2 tbsp vegetable oil 1 onion, sliced 6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger 2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced 1 tbsp tomato purée 500ml/18fl oz chicken stock 3 potatoes, peeled and chopped salt and freshly ground black pepper rice and peas, to serve 30g/1oz dark brown sugar Method Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Serve with rice and peas.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/curried_goat_56944", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Curried goat recipe", "content": "An average of 4.0 out of 5 stars from 8 ratings This traditional Caribbean dish is normally served with rice and peas and has a real kick to it! 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces2 tbsp vegetable oil1 onion, sliced6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced1 tbsp tomato purée 500ml/18fl oz chicken stock3 potatoes, peeled and chopped salt and freshly ground black pepperrice and peas, to serve30g/1oz dark brown sugar 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces 2 tbsp vegetable oil 1 onion, sliced 6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger 2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced 1 tbsp tomato purée 500ml/18fl oz chicken stock 3 potatoes, peeled and chopped salt and freshly ground black pepper rice and peas, to serve 30g/1oz dark brown sugar Method Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Serve with rice and peas." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc7eb3bdbfd0cbffce6" }	6574f09cda71bfa1e191d03eac76fbd8f36e1eddb1e720b67d8aca8269993f6e	Jerk chicken dumplings recipe To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight.Preheat the oven to 200C/180C Fan/Gas 6.Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy.Once cooked, remove from the oven and use two forks to shred the meat apart. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool.To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes.Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool.To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal.Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess.Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar.Serve the salsa salad with the jerk chicken or jackfruit dumplings. To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy. Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy. Once cooked, remove from the oven and use two forks to shred the meat apart. Once cooked, remove from the oven and use two forks to shred the meat apart. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool. To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes. To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes. Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool. Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool. To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal. To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal. Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess. Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess. Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar. Serve the salsa salad with the jerk chicken or jackfruit dumplings. Serve the salsa salad with the jerk chicken or jackfruit dumplings.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jerk_chicken_dumplings_28507", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jerk chicken dumplings recipe", "content": "To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight.Preheat the oven to 200C/180C Fan/Gas 6.Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy.Once cooked, remove from the oven and use two forks to shred the meat apart. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool.To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes.Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool.To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal.Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess.Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar.Serve the salsa salad with the jerk chicken or jackfruit dumplings. To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight. To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy. Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy. Once cooked, remove from the oven and use two forks to shred the meat apart. Once cooked, remove from the oven and use two forks to shred the meat apart. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool. Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool. To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes. To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes. Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool. Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool. To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal. To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal. Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess. Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess. Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar. To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar. Serve the salsa salad with the jerk chicken or jackfruit dumplings. Serve the salsa salad with the jerk chicken or jackfruit dumplings." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc7eb3bdbfd0cbffce7" }	f03aeb60ac58d84abe122bb09c9cb00f9719d3813b4189a5b44998731abf75f3	Mutton-stuffed johnny cakes with curry broth recipe An average of 4.7 out of 5 stars from 3 ratings Johnny cakes are popular in the Caribbean – they are served here with a spicy mutton filling, a curry broth and escovitch pickle. 2 fresh thyme sprigs (about 10g)1 bay leaf 50g/1¾oz flatleaf parsley 4 spring onions, chopped10 garlic cloves, chopped1 Scotch bonnet, chopped6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20g/¾oz, chopped½ onion, chopped 400ml/14fl oz olive oil 2 fresh thyme sprigs (about 10g) 1 bay leaf 50g/1¾oz flatleaf parsley 4 spring onions, chopped 10 garlic cloves, chopped 1 Scotch bonnet, chopped 6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20g/¾oz, chopped ½ onion, chopped 400ml/14fl oz olive oil 1kg/2lb 4oz chopped mutton, on the bonelarge pinch salt 1kg/2lb 4oz chopped mutton, on the bone large pinch salt 1–2 tsp unsalted butter 1 tsp turmeric 1 tsp black cardamom, bashed 1 tsp ground cumin1 tsp ground coriander 2 star anise 1 cinnamon stick 1 onion, finely diced 1 Scotch bonnet, finely chopped 1 carrot, peeled and chopped1 litre/1¾ pints beef or lamb stock2 generous pinches salt 1–2 tsp unsalted butter 1 tsp turmeric 1 tsp black cardamom, bashed 1 tsp ground cumin 1 tsp ground coriander 2 star anise 1 cinnamon stick 1 onion, finely diced 1 Scotch bonnet, finely chopped 1 carrot, peeled and chopped 1 litre/1¾ pints beef or lamb stock 2 generous pinches salt 500g/1lb 2oz self-raising flour, plus extra for dusting400ml tin coconut milk20g/¾oz caster sugar (or coconut sugar) 1 tsp turmeric 1 tsp Caribbean curry powder4 tsp baking powder2 tsp salt 2 tbsp coconut milk1 free-range egg yolk, lightly beaten 500g/1lb 2oz self-raising flour, plus extra for dusting 400ml tin coconut milk 20g/¾oz caster sugar (or coconut sugar) 1 tsp turmeric 1 tsp Caribbean curry powder 4 tsp baking powder 2 tsp salt 2 tbsp coconut milk 1 free-range egg yolk, lightly beaten 1 onion, very thinly sliced2 Scotch bonnets, very thinly sliced 1 large beetroot, peeled and very thinly slicedhandful green leek tops, very thinly sliced250ml/9fl oz white vinegar 300ml/½pt water20g/¾oz caster sugar 1 tsp allspice berries5g black peppercorns4 tbsp olive oil 1 onion, very thinly sliced 2 Scotch bonnets, very thinly sliced 1 large beetroot, peeled and very thinly sliced handful green leek tops, very thinly sliced 250ml/9fl oz white vinegar 300ml/½pt water 20g/¾oz caster sugar 1 tsp allspice berries 5g black peppercorns 4 tbsp olive oil Method To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge.To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter.To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. Serve the johnny cakes and broth with the pickle for squeezing over. To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge. To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge. To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter. To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. Serve the johnny cakes and broth with the pickle for squeezing over. Serve the johnny cakes and broth with the pickle for squeezing over.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mutton-stuffed_johnny_28895", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mutton-stuffed johnny cakes with curry broth recipe", "content": "An average of 4.7 out of 5 stars from 3 ratings Johnny cakes are popular in the Caribbean – they are served here with a spicy mutton filling, a curry broth and escovitch pickle. 2 fresh thyme sprigs (about 10g)1 bay leaf 50g/1¾oz flatleaf parsley 4 spring onions, chopped10 garlic cloves, chopped1 Scotch bonnet, chopped6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20g/¾oz, chopped½ onion, chopped 400ml/14fl oz olive oil 2 fresh thyme sprigs (about 10g) 1 bay leaf 50g/1¾oz flatleaf parsley 4 spring onions, chopped 10 garlic cloves, chopped 1 Scotch bonnet, chopped 6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20g/¾oz, chopped ½ onion, chopped 400ml/14fl oz olive oil 1kg/2lb 4oz chopped mutton, on the bonelarge pinch salt 1kg/2lb 4oz chopped mutton, on the bone large pinch salt 1–2 tsp unsalted butter 1 tsp turmeric 1 tsp black cardamom, bashed 1 tsp ground cumin1 tsp ground coriander 2 star anise 1 cinnamon stick 1 onion, finely diced 1 Scotch bonnet, finely chopped 1 carrot, peeled and chopped1 litre/1¾ pints beef or lamb stock2 generous pinches salt 1–2 tsp unsalted butter 1 tsp turmeric 1 tsp black cardamom, bashed 1 tsp ground cumin 1 tsp ground coriander 2 star anise 1 cinnamon stick 1 onion, finely diced 1 Scotch bonnet, finely chopped 1 carrot, peeled and chopped 1 litre/1¾ pints beef or lamb stock 2 generous pinches salt 500g/1lb 2oz self-raising flour, plus extra for dusting400ml tin coconut milk20g/¾oz caster sugar (or coconut sugar) 1 tsp turmeric 1 tsp Caribbean curry powder4 tsp baking powder2 tsp salt 2 tbsp coconut milk1 free-range egg yolk, lightly beaten 500g/1lb 2oz self-raising flour, plus extra for dusting 400ml tin coconut milk 20g/¾oz caster sugar (or coconut sugar) 1 tsp turmeric 1 tsp Caribbean curry powder 4 tsp baking powder 2 tsp salt 2 tbsp coconut milk 1 free-range egg yolk, lightly beaten 1 onion, very thinly sliced2 Scotch bonnets, very thinly sliced 1 large beetroot, peeled and very thinly slicedhandful green leek tops, very thinly sliced250ml/9fl oz white vinegar 300ml/½pt water20g/¾oz caster sugar 1 tsp allspice berries5g black peppercorns4 tbsp olive oil 1 onion, very thinly sliced 2 Scotch bonnets, very thinly sliced 1 large beetroot, peeled and very thinly sliced handful green leek tops, very thinly sliced 250ml/9fl oz white vinegar 300ml/½pt water 20g/¾oz caster sugar 1 tsp allspice berries 5g black peppercorns 4 tbsp olive oil Method To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge.To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter.To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. Serve the johnny cakes and broth with the pickle for squeezing over. To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge. To make the Antigua green seasoning, blend all of the ingredients together with a hand blender or in a food processor. Keep in a screw-top jar in the fridge. To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the mutton, place the meat in a large bowl and add 3 tablespoons of the green seasoning (store any remaining seasoning back in the fridge). Season with the salt, stir to coat and leave to marinate for 2 hours in the fridge. Brown the meat in the butter until golden, for 10–15 minutes. Fry in batches so as not to overcrowd the pan. Then set aside for later. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the curry, heat a small splash of oil in a large casserole and fry the spices for a couple of minutes. Add the onion and cook until softened. Add the Scotch bonnet and gently fry for a further couple of minutes. Add the carrot and fry for few minutes. Add the browned meat and give it a good stir. Pour in the stock and add the salt. Cover and simmer for around 4 hours or until the meat is meltingly tender. Keep an eye on the levels of liquid in the pan and keep topping up so that the meat is covered. Once cooked, remove the meat with a slotted spoon, leaving the liquor behind in the pan as this will become the broth. Set the meat aside to cool completely (overnight in the fridge ideally) and then pull the meat from the bone. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. To make the johnny cakes, bring all of the ingredients together in a large bowl to form a soft dough. Lightly dust a work surface with flour, tip the dough out and knead gently for 2–3 minutes. Divide into 12–16 even-sized pieces and roll them into rough balls. Leave on a tray and cover with a tea towel for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Preheat the oven to 170C/150C Fan/Gas 3. Roll out each ball of dough into a rough circle and, using a 9cm/3½in round cookie cutter, cut out 12–16 circles. Take a tablespoon of the chilled meat that you have pulled off the bone and place in the middle of each circle. Bring the dough up around the meat and pinch gently at the top to create a dumpling or patty shape. Lay on a baking tray lined with baking paper. Brush each johnny cake with a mix of the coconut milk and egg yolk and bake in middle of the oven for around 25 minutes until golden. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter. Meanwhile, place the remaining cooking liquor from the mutton curry over a medium–high heat and gently simmer until it reduces a little. Once bubbling, turn off the heat and stir through a little butter. To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. To make the pickle, slice all the vegetables evenly and very thinly – use a mandolin to make it easier but a good sharp knife will do just as well. Place all the vegetables in a saucepan and add the sugar, spices, vinegar and water. Place over a low heat and stir to dissolve the sugar for a few minutes. Set aside to cool. Blend the pickle mixture with a hand blender or in a food processor and add some oil to emulsify it. Place in a squeezy bottle. Serve the johnny cakes and broth with the pickle for squeezing over. Serve the johnny cakes and broth with the pickle for squeezing over." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc8eb3bdbfd0cbffce8" }	d34e512f9b896759f0f39c507fa9f1947b0e06cb60f60b29e1e0f85632b05d97	Corn soup recipe An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corn_soup_31912_16x9.jpg Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island, especially during carnival. 250g/9oz split peas1 vegetable or chicken stock cube250ml/9fl oz coconut milkfew sprigs thyme3 bay leaves4 corn on the cob, each cut into 4 or 5 pieces2 carrots, peeled and cubed2 potatoes, peeled and cubedsmall piece yam (approx.100–150g/3½–5½oz), peeled and cubed1 sweet potato (approx.100–150g/3½–5½oz), peeled and cubedsmall piece seasonal squash or pumpkin (approx.100–150g/3½–5½oz), peeled and cubedsalt and freshly ground black pepper 250g/9oz split peas 1 vegetable or chicken stock cube 250ml/9fl oz coconut milk few sprigs thyme 3 bay leaves 4 corn on the cob, each cut into 4 or 5 pieces 2 carrots, peeled and cubed 2 potatoes, peeled and cubed small piece yam (approx.100–150g/3½–5½oz), peeled and cubed 1 sweet potato (approx.100–150g/3½–5½oz), peeled and cubed small piece seasonal squash or pumpkin (approx.100–150g/3½–5½oz), peeled and cubed salt and freshly ground black pepper 1 onion, roughly chopped4 garlic cloves60g/2¼oz coriander4 spring onions10g/⅓oz fresh root ginger few sprigs thyme2 celery stalks2 Scotch bonnet chillies, left whole2 tbsp vegetable oil 1 onion, roughly chopped 4 garlic cloves 60g/2¼oz coriander 4 spring onions 10g/⅓oz fresh root ginger few sprigs thyme 2 celery stalks 2 Scotch bonnet chillies, left whole 2 tbsp vegetable oil Method Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes.Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender.Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste.Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Ladle into warmed bowls and serve hot. Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes. Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes. Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender. Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste. Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Ladle into warmed bowls and serve hot. Ladle into warmed bowls and serve hot. Recipe tips Make sure all the vegetables are cubed to roughly the same size to make sure they cook evenly. You will make more green seasoning than you need, add the rest to stews, curries or other slow-cooked dishes.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/corn_soup_31912", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Corn soup 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/corn_soup_31912_16x9.jpg Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island, especially during carnival. 250g/9oz split peas1 vegetable or chicken stock cube250ml/9fl oz coconut milkfew sprigs thyme3 bay leaves4 corn on the cob, each cut into 4 or 5 pieces2 carrots, peeled and cubed2 potatoes, peeled and cubedsmall piece yam (approx.100–150g/3½–5½oz), peeled and cubed1 sweet potato (approx.100–150g/3½–5½oz), peeled and cubedsmall piece seasonal squash or pumpkin (approx.100–150g/3½–5½oz), peeled and cubedsalt and freshly ground black pepper 250g/9oz split peas 1 vegetable or chicken stock cube 250ml/9fl oz coconut milk few sprigs thyme 3 bay leaves 4 corn on the cob, each cut into 4 or 5 pieces 2 carrots, peeled and cubed 2 potatoes, peeled and cubed small piece yam (approx.100–150g/3½–5½oz), peeled and cubed 1 sweet potato (approx.100–150g/3½–5½oz), peeled and cubed small piece seasonal squash or pumpkin (approx.100–150g/3½–5½oz), peeled and cubed salt and freshly ground black pepper 1 onion, roughly chopped4 garlic cloves60g/2¼oz coriander4 spring onions10g/⅓oz fresh root ginger few sprigs thyme2 celery stalks2 Scotch bonnet chillies, left whole2 tbsp vegetable oil 1 onion, roughly chopped 4 garlic cloves 60g/2¼oz coriander 4 spring onions 10g/⅓oz fresh root ginger few sprigs thyme 2 celery stalks 2 Scotch bonnet chillies, left whole 2 tbsp vegetable oil Method Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes.Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender.Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste.Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Ladle into warmed bowls and serve hot. Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes. Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes. Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender. Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste. Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender. Ladle into warmed bowls and serve hot. Ladle into warmed bowls and serve hot. Recipe tips Make sure all the vegetables are cubed to roughly the same size to make sure they cook evenly. You will make more green seasoning than you need, add the rest to stews, curries or other slow-cooked dishes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc8eb3bdbfd0cbffce9" }	8c03f3e72ea2f99855c10e71dbd33af3d5f076b6098e695d577bf254ca944a0f	Rice and peas recipe An average of 3.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/riceandpeas_81543_16x9.jpg Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish. 1 tbsp vegetable oil1 onion, finely chopped300g/10½ oz long grain rice, well rinsed under cold water, drained400ml tin coconut milk400g tin kidney beans, rinsed and drained1 Scotch bonnet chilli, whole (optional)2 sprigs fresh thymesalt and freshly ground black pepperfresh coriander, to garnish 1 tbsp vegetable oil 1 onion, finely chopped 300g/10½ oz long grain rice, well rinsed under cold water, drained 400ml tin coconut milk 400g tin kidney beans, rinsed and drained 1 Scotch bonnet chilli, whole (optional) 2 sprigs fresh thyme salt and freshly ground black pepper fresh coriander, to garnish Method Heat the oil in a frying pan and fry the onion until translucent.Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes.Season with the salt and freshly ground black pepper and serve garnished with the coriander. Heat the oil in a frying pan and fry the onion until translucent. Heat the oil in a frying pan and fry the onion until translucent. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Season with the salt and freshly ground black pepper and serve garnished with the coriander. Season with the salt and freshly ground black pepper and serve garnished with the coriander.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/riceandpeas_81543", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Rice and peas recipe", "content": "An average of 3.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/riceandpeas_81543_16x9.jpg Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish. 1 tbsp vegetable oil1 onion, finely chopped300g/10½ oz long grain rice, well rinsed under cold water, drained400ml tin coconut milk400g tin kidney beans, rinsed and drained1 Scotch bonnet chilli, whole (optional)2 sprigs fresh thymesalt and freshly ground black pepperfresh coriander, to garnish 1 tbsp vegetable oil 1 onion, finely chopped 300g/10½ oz long grain rice, well rinsed under cold water, drained 400ml tin coconut milk 400g tin kidney beans, rinsed and drained 1 Scotch bonnet chilli, whole (optional) 2 sprigs fresh thyme salt and freshly ground black pepper fresh coriander, to garnish Method Heat the oil in a frying pan and fry the onion until translucent.Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes.Season with the salt and freshly ground black pepper and serve garnished with the coriander. Heat the oil in a frying pan and fry the onion until translucent. Heat the oil in a frying pan and fry the onion until translucent. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Season with the salt and freshly ground black pepper and serve garnished with the coriander. Season with the salt and freshly ground black pepper and serve garnished with the coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc8eb3bdbfd0cbffcea" }	ed1f95de1b4a5b195b2219d408310f30d8df57f69177a89f68ba7da616de446d	Pholourie, ‘bush tea gremolata’ and blackberries recipe To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside.To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside.To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside. The next day, drain the peas through a colander. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pholourie_blackberries_62703", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pholourie, ‘bush tea gremolata’ and blackberries recipe", "content": "To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside.To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside.To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. To make the pholourie, put the split peas in a bowl, cover with cold water, cover the bowl and then leave in the fridge overnight. The next day, drain the peas through a colander. Set aside. The next day, drain the peas through a colander. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To make the bush tea gremolata, tip the coconut, chillies, herbs, lime zest and lime juice into the pestle and bash all the ingredients together (alternatively use a food processor and do the same.) Stir in a little of the coconut water to loosen. Set aside. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. To continue the pholourie, in a food processor or blender, blend the peas to a rough paste, add the cumin, coriander turmeric, gram flour, bicarbonate of soda and salt and cover. Leave to one side. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Clean out the food processor or blender, and blend the spring onions, parsley, coriander, chillies, thyme, marjoram and garlic with the rapeseed oil until smooth. Combine thoroughly with the pea mixture and leave for 30 minutes to settle. Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. Fry small spoonfuls of the mixture in the hot oil, carefully remove with a slotted spoon and leave on kitchen paper to drain. To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To make the blackberries, tip all the ingredients into a small saucepan and bring to a vigorous boil, then turn down to simmer for 10–15 minutes. When the volume of liquid has reduced and coats the back of a spoon, remove from the heat. Take a few of the whole berries out and set aside for garnish. Pass the mixture through a sieve and reserve the solids for another time (you can have these with yoghurt or cereal). To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top. To serve, spoon some of the syrup on the bottom of the plate, pile up the pholourie drizzle some more of the blackberry syrup over the top, then top with the coconut chutney, reserved whole blackberries and fresh limes on the side to squeeze over the top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc8eb3bdbfd0cbffceb" }	a9f758b10244660db21917b3fe15ef1a7de3de63b7538492e1c5fcc059b844d1	Jamaican beef patties recipe For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough.Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out).For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes.Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool.Preheat the oven to 220C/200 Fan/Gas 7. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper.For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. Serve the patties with the salad alongside. For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough. For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough. Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out). Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out). For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes. For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes. Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool. Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool. Preheat the oven to 220C/200 Fan/Gas 7. Preheat the oven to 220C/200 Fan/Gas 7. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper. For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. Serve the patties with the salad alongside. Serve the patties with the salad alongside.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jamaican_beef_patties_28917", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jamaican beef patties recipe", "content": "For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough.Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out).For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes.Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool.Preheat the oven to 220C/200 Fan/Gas 7. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper.For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. Serve the patties with the salad alongside. For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough. For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough. Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out). Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out). For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes. For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes. Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool. Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool. Preheat the oven to 220C/200 Fan/Gas 7. Preheat the oven to 220C/200 Fan/Gas 7. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper. For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper. For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop. Serve the patties with the salad alongside. Serve the patties with the salad alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc9eb3bdbfd0cbffcec" }	a55b2dc9492d56746580350051e36d97a9ad6d636f0901462759e83375b25d18	Green chicken, coconut rice and peas recipe An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_chicken_coconut_97736_16x9.jpg Real Jamaican comfort food this one – the green chicken, rice and peas come with a quick and easy pepper sauce. 1 garlic clove, roughly chopped1 spring onion, bulb discarded, chopped2 sprigs coriander, chopped1 sprig parsley, chopped1 sprig thyme, leaves only½ lime, juice onlydash hot pepper sauce (scotch bonnet-based)4 chicken legs (bone-in, skin-on)salt and freshly ground black pepper 1 garlic clove, roughly chopped 1 spring onion, bulb discarded, chopped 2 sprigs coriander, chopped 1 sprig parsley, chopped 1 sprig thyme, leaves only ½ lime, juice only dash hot pepper sauce (scotch bonnet-based) 4 chicken legs (bone-in, skin-on) salt and freshly ground black pepper 2 scotch bonnet peppers, seeds removed and chopped3 garlic cloves, chopped3 sprigs coriander, stem and leaves50ml/2fl oz white vinegar2 tsp caster sugar 2 scotch bonnet peppers, seeds removed and chopped 3 garlic cloves, chopped 3 sprigs coriander, stem and leaves 50ml/2fl oz white vinegar 2 tsp caster sugar 4 tbsp vegetable oilmarinated chicken (from above)1 large onion, roughly chopped2 garlic cloves, crushed½ tsp ground allspice2 sprigs thyme250g/9oz basmati, or long grain white rice200ml/7fl oz coconut milk400ml/14fl oz chicken stock400g/14oz kidney beans, drained1 scotch bonnet, unpierced and unbruisedsalt and freshly ground black pepper 4 tbsp vegetable oil marinated chicken (from above) 1 large onion, roughly chopped 2 garlic cloves, crushed ½ tsp ground allspice 2 sprigs thyme 250g/9oz basmati, or long grain white rice 200ml/7fl oz coconut milk 400ml/14fl oz chicken stock 400g/14oz kidney beans, drained 1 scotch bonnet, unpierced and unbruised salt and freshly ground black pepper 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside.For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6.Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside.Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated.Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside. For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6. For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6. Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside. Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside. Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated. Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. Recipe tips The four chicken legs in this recipe could be replaced by eight chicken thighs (bone-in, skin-on).	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/green_chicken_coconut_97736", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Green chicken, coconut rice and peas recipe", "content": "An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_chicken_coconut_97736_16x9.jpg Real Jamaican comfort food this one – the green chicken, rice and peas come with a quick and easy pepper sauce. 1 garlic clove, roughly chopped1 spring onion, bulb discarded, chopped2 sprigs coriander, chopped1 sprig parsley, chopped1 sprig thyme, leaves only½ lime, juice onlydash hot pepper sauce (scotch bonnet-based)4 chicken legs (bone-in, skin-on)salt and freshly ground black pepper 1 garlic clove, roughly chopped 1 spring onion, bulb discarded, chopped 2 sprigs coriander, chopped 1 sprig parsley, chopped 1 sprig thyme, leaves only ½ lime, juice only dash hot pepper sauce (scotch bonnet-based) 4 chicken legs (bone-in, skin-on) salt and freshly ground black pepper 2 scotch bonnet peppers, seeds removed and chopped3 garlic cloves, chopped3 sprigs coriander, stem and leaves50ml/2fl oz white vinegar2 tsp caster sugar 2 scotch bonnet peppers, seeds removed and chopped 3 garlic cloves, chopped 3 sprigs coriander, stem and leaves 50ml/2fl oz white vinegar 2 tsp caster sugar 4 tbsp vegetable oilmarinated chicken (from above)1 large onion, roughly chopped2 garlic cloves, crushed½ tsp ground allspice2 sprigs thyme250g/9oz basmati, or long grain white rice200ml/7fl oz coconut milk400ml/14fl oz chicken stock400g/14oz kidney beans, drained1 scotch bonnet, unpierced and unbruisedsalt and freshly ground black pepper 4 tbsp vegetable oil marinated chicken (from above) 1 large onion, roughly chopped 2 garlic cloves, crushed ½ tsp ground allspice 2 sprigs thyme 250g/9oz basmati, or long grain white rice 200ml/7fl oz coconut milk 400ml/14fl oz chicken stock 400g/14oz kidney beans, drained 1 scotch bonnet, unpierced and unbruised salt and freshly ground black pepper 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside.For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6.Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside.Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated.Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the green seasoning, the night before you want to eat this dish, blend the green seasoning ingredients (except the chicken and salt and pepper). Transfer to a bowl or bag, season the chicken with salt and pepper and transfer the chicken to the marinade. Place in the fridge and leave overnight. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside. To make the quick pepper sauce, blend together all the ingredients in a food processor or blender and season with salt and pepper to taste. Set aside. For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6. For the coconut rice and peas, preheat the oven to 200C/180C Fan/ Gas 6. Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside. Heat the oil in a large lidded casserole and brown the marinated chicken on all sides for about 10 minutes in total, then remove it from the pan and set aside. Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add a little more oil if needed, then fry the onion for 5 minutes to soften, then add the garlic, allspice and thyme and stir until the aromas are released. Add the rice, along with salt and pepper to taste and stir to coat the grains. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated. Add the coconut milk, stock, kidney beans and scotch bonnet. Bring to the boil and cook for about 5–10 minutes, or until some of the liquid has evaporated. Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. Pop the chicken on top of the rice, cover with a lid and cook in the oven for about 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork the rice to fluff it up. Serve with drizzles of the pepper sauce. Recipe tips The four chicken legs in this recipe could be replaced by eight chicken thighs (bone-in, skin-on)." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc9eb3bdbfd0cbffced" }	3e9aefcf96aa4a01a78b70e1ca677a8ae172d64ed3ac1cb4bd7f506f5c797b15	Cuban pork with a sticky citrus glaze recipe An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuban_pork_with_a_sticky_48333_16x9.jpg Citrus is an important flavouring in the Caribbean and Latin America. Bitter oranges, known as naranja agria, are commonly grown in Cuba and used in dressings and marinades. This Cuban pork gets its flavour from a mix of orange, grapefruit and lime juice, with a little bittersweet Seville orange marmalade. I like to serve this with black beans and salsa, red onion and lime wedges. 600g/1lb 5oz skinless, boneless pork shoulder50ml/2fl oz vegetable stock2 tbsp Seville orange marmaladecooked rice or warmed tortilla wraps, to serve 600g/1lb 5oz skinless, boneless pork shoulder 50ml/2fl oz vegetable stock 2 tbsp Seville orange marmalade cooked rice or warmed tortilla wraps, to serve 2 large oranges: grated zest of 1 orange, juice and squeezed shells of both1 grapefruit, juice only2 limes, juice squeezed, reserving the shells1 tbsp dried or freshly chopped oregano1 tbsp ground cumin6 garlic cloves, peeled1 tbsp soy sauce1 tbsp olive oil2 tbsp freshly ground black peppergood pinch sea salt 2 large oranges: grated zest of 1 orange, juice and squeezed shells of both 1 grapefruit, juice only 2 limes, juice squeezed, reserving the shells 1 tbsp dried or freshly chopped oregano 1 tbsp ground cumin 6 garlic cloves, peeled 1 tbsp soy sauce 1 tbsp olive oil 2 tbsp freshly ground black pepper good pinch sea salt Method To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly.Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour.Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes.Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky.Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly. To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly. Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour. Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes. Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes. Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky. Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky. Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. Recipe tips For a bittersweet burnt citrus flavour, halve the oranges and chargrill, cut sides down, on a preheated hot griddle until blackened. Leave to cool slightly, then squeeze the juice and use for the marinade.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cuban_pork_with_a_sticky_48333", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cuban pork with a sticky citrus glaze recipe", "content": "An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuban_pork_with_a_sticky_48333_16x9.jpg Citrus is an important flavouring in the Caribbean and Latin America. Bitter oranges, known as naranja agria, are commonly grown in Cuba and used in dressings and marinades. This Cuban pork gets its flavour from a mix of orange, grapefruit and lime juice, with a little bittersweet Seville orange marmalade. I like to serve this with black beans and salsa, red onion and lime wedges. 600g/1lb 5oz skinless, boneless pork shoulder50ml/2fl oz vegetable stock2 tbsp Seville orange marmaladecooked rice or warmed tortilla wraps, to serve 600g/1lb 5oz skinless, boneless pork shoulder 50ml/2fl oz vegetable stock 2 tbsp Seville orange marmalade cooked rice or warmed tortilla wraps, to serve 2 large oranges: grated zest of 1 orange, juice and squeezed shells of both1 grapefruit, juice only2 limes, juice squeezed, reserving the shells1 tbsp dried or freshly chopped oregano1 tbsp ground cumin6 garlic cloves, peeled1 tbsp soy sauce1 tbsp olive oil2 tbsp freshly ground black peppergood pinch sea salt 2 large oranges: grated zest of 1 orange, juice and squeezed shells of both 1 grapefruit, juice only 2 limes, juice squeezed, reserving the shells 1 tbsp dried or freshly chopped oregano 1 tbsp ground cumin 6 garlic cloves, peeled 1 tbsp soy sauce 1 tbsp olive oil 2 tbsp freshly ground black pepper good pinch sea salt Method To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly.Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour.Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes.Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky.Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly. To make the marinade, place all the ingredients (except the orange and lime skins) in a blender and blend briefly. Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Put the pork in a bowl, pour in the marinade and add the squeezed shells of the oranges and limes. Turn the pork to ensure it is covered in the marinade. Place in the fridge for at least 20 minutes or overnight. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Bring the pork to room temperature and preheat the oven to 160C/140C Fan/Gas 3. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour. Place the pork on a large piece of kitchen foil in a roasting tin. Spoon half the marinade over the pork, add the orange and lime shells and fold up the foil loosely around the pork, crimping the edges together to seal. Bake for 1 hour. Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes. Turn the oven up to 200C/180C Fan/Gas 6. Open out the foil and baste the pork with the juices. Leave the foil open and cook for a further 20 minutes, turning halfway through the cooking time, or until the pork is well browned and very soft. Pull the foil back over the pork and leave to rest for 10 minutes. Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky. Meanwhile, put the remaining marinade into a small saucepan and add the vegetable stock and marmalade. Simmer until the volume of liquid is reduced and the marinade is sticky. Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. Spoon the sticky marinade over the pork then shred the meat. Serve with rice or tortilla wraps. Recipe tips For a bittersweet burnt citrus flavour, halve the oranges and chargrill, cut sides down, on a preheated hot griddle until blackened. Leave to cool slightly, then squeeze the juice and use for the marinade." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccc9eb3bdbfd0cbffcee" }	30a6d4189144f2f23ddbe62f498a948a547b4ccaa00c6931f073ed5bb53467d6	Curry chicken with escovitch pickle and mofongo recipe Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes.Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside.Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices.Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut.To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later.Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper.Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool.Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander.Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo. Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes. Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes. Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside. Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside. Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut. To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut. To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later. To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later. Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper. Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper. Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool. Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool. Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander. Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander. Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo. Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/curry_chicken_with_61342", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Curry chicken with escovitch pickle and mofongo recipe", "content": "Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes.Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside.Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices.Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut.To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later.Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper.Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool.Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander.Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo. Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes. Place the chicken in a large bowl. Add the green seasoning, salt and roughly half of the garlic and chilli. Mix with your hands so that the chicken is well coated. Marinate the chicken in the fridge, ideally overnight or for a minimum of 30 minutes. Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside. Heat the ghee in a large saucepan over a medium–high heat. Fry the marinated chicken until nicely browned on all sides, then remove from the pan to a plate and set aside. Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Lower the heat to medium–low, then add the onion and remaining garlic and chilli. Lightly fry for 5 minutes until slightly softened. Add the curry powder and just a little splash of water, enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. Increase the heat to medium–high, add the stock, cover the pan and simmer for about 1 hour until the chicken is cooked through and tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut. To make the escovitch pickle, bring the vinegar, sugar, spices and 3½ tablespoons water to a simmer in a saucepan over a medium heat, stirring a little to dissolve the sugar. Remove from the heat and add all of the remaining ingredients to the pan. Leave to cool and pickle. Stir in the shaved coconut. To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later. To make the mofongo, heat the neutral oil in a frying pan and fry the bacon until crispy. Turn off the heat, remove the meat to a plate and set aside. Leave the fat that has come out of the meat in the pan to make a sauce later. Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper. Soak the plantain in a bowl of water seasoned with a large pinch of salt for 15 minutes. The salty water will season the plantain or bananas and take away some of the chalkiness. Drain and dry them well using kitchen paper. Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool. Heat a generous splash of the neutral oil in a heavy-based frying pan over a medium–low heat. Fry the plantains for about 10–15 minutes until soft and lightly golden brown. Drain the excess oil on kitchen paper and set aside to cool. Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander. Add the garlic, bacon, pork scratchings and extra virgin oil to a large bowl and mash them together using the end of a rolling pin or a pestle. Gradually add the cooked plantain and continue to vigorously mash until everything is thoroughly combined. Season with salt and pepper and add the lime juice to taste. Pack individual portions of the mixture into 6–8 small bowls or dessert moulds and flip onto serving plates. Garnish with the caramelised onions and coriander. Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo. Garnish the chicken curry with the coriander, spring onions and green chilli. Serve the curry and pickle on the plates with the mofongo." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccaeb3bdbfd0cbffcef" }	67a0751ce77f07d74dac053694c1e2926671d15843b0fa91de7fbee4ae1e05ea	Jamaican rice and peas recipe An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamaican_rice_and_peas_66627_16x9.jpg In my family, rice and peas were made with gungo peas or kidney beans. The ingredients for rice and peas vary from family to family, across the generations and islands of the Caribbean, but it’s always made with love. 300g/10½oz dried red kidney beans, soaked overnight, or 2 x 400g tins red kidney beans 600g/1lb 12oz long-grain rice or basmati rice1 onion, finely chopped3 garlic cloves, roughly choppedlarge bunch fresh or dried thyme 2 bay leaves200ml/7fl oz coconut milk 1 tbsp soy sauce or gravy browning1½ tbsp salt1 tbsp freshly ground black pepper50g/1¾oz creamed coconut, broken into pieces1 Scotch bonnet chilli1 tsp ground allspice2 spring onions, chopped 300g/10½oz dried red kidney beans, soaked overnight, or 2 x 400g tins red kidney beans 600g/1lb 12oz long-grain rice or basmati rice 1 onion, finely chopped 3 garlic cloves, roughly chopped large bunch fresh or dried thyme 2 bay leaves 200ml/7fl oz coconut milk 1 tbsp soy sauce or gravy browning 1½ tbsp salt 1 tbsp freshly ground black pepper 50g/1¾oz creamed coconut, broken into pieces 1 Scotch bonnet chilli 1 tsp ground allspice 2 spring onions, chopped Method Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft.Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice.Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard.When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft. Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft. Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice. Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice. Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard. Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard. When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. Recipe tips This recipe can be easily halved if you're not cooking for a crowd. Alternatively, leftovers freeze well. To freeze, allow to cool, then freeze. Before cooking, defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200C/180C Fan/Gas 6 for 30 minutes, or until hot right through.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jamaican_rice_and_peas_66627", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jamaican rice and peas recipe", "content": "An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamaican_rice_and_peas_66627_16x9.jpg In my family, rice and peas were made with gungo peas or kidney beans. The ingredients for rice and peas vary from family to family, across the generations and islands of the Caribbean, but it’s always made with love. 300g/10½oz dried red kidney beans, soaked overnight, or 2 x 400g tins red kidney beans 600g/1lb 12oz long-grain rice or basmati rice1 onion, finely chopped3 garlic cloves, roughly choppedlarge bunch fresh or dried thyme 2 bay leaves200ml/7fl oz coconut milk 1 tbsp soy sauce or gravy browning1½ tbsp salt1 tbsp freshly ground black pepper50g/1¾oz creamed coconut, broken into pieces1 Scotch bonnet chilli1 tsp ground allspice2 spring onions, chopped 300g/10½oz dried red kidney beans, soaked overnight, or 2 x 400g tins red kidney beans 600g/1lb 12oz long-grain rice or basmati rice 1 onion, finely chopped 3 garlic cloves, roughly chopped large bunch fresh or dried thyme 2 bay leaves 200ml/7fl oz coconut milk 1 tbsp soy sauce or gravy browning 1½ tbsp salt 1 tbsp freshly ground black pepper 50g/1¾oz creamed coconut, broken into pieces 1 Scotch bonnet chilli 1 tsp ground allspice 2 spring onions, chopped Method Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft.Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice.Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard.When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft. Drain the soaked kidney beans. Tip them into a large saucepan and add fresh water to cover them by 8–10cm/about 3½in. Bring to the boil for 10 minutes and then simmer for 1 hour until the beans are tender but not completely soft. Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice. Rinse the rice in several changes of water until the water runs clear. Add the rice to the pan and stir to mix with the beans. (If using tinned kidney beans, add the beans and their liquid to the rice.) Add the onion, garlic, thyme, bay leaves, coconut milk, soy sauce, salt (skip the salt if using the liquid from tinned beans as this is very salty) and pepper and simmer over a low–medium heat for 30 minutes, stirring gently from time to time to ensure the rice does not stick. If necessary, top up with boiling water to keep the liquid about 15mm/⅝in above the rice. Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard. Turn down the heat to the lowest setting and add the creamed coconut, Scotch bonnet and allspice. Cover with a lid and cook for a further 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Add more water if necessary if the rice grains are still hard. When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. When the rice is fully cooked, remove the Scotch bonnet and thyme sprigs. Taste and adjust the seasoning. Cover and keep warm until ready to serve. Sprinkle with the spring onions. Recipe tips This recipe can be easily halved if you're not cooking for a crowd. Alternatively, leftovers freeze well. To freeze, allow to cool, then freeze. Before cooking, defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200C/180C Fan/Gas 6 for 30 minutes, or until hot right through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccaeb3bdbfd0cbffcf0" }	ebed47bebc877378c96c887152813d5ea42eadc8b9425f2b8c8671a507fc809e	Barbecue chicken wings recipe An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_chicken_wings_68188_16x9.jpg Crowd-pleasing and economical, there’s nothing better than barbecue chicken wings sizzling on the grill – though these are equally tasty when cooked in the oven or on a griddle. A smoky rub and a sticky, spicy glaze give double the flavour. I like to brine my wings as it plumps up the chicken, but this is optional. You’d need to brine the wings at least 4 hours before cooking. 8–12 chicken wings2 bunches spring onions, choppedsesame seeds, to garnish (optional) 8–12 chicken wings 2 bunches spring onions, chopped sesame seeds, to garnish (optional) 1 tbsp sea salt1 large onion, roughly chopped1–2 rosemary sprigs2 bay leavesblack peppercorns 1 tbsp sea salt 1 large onion, roughly chopped 1–2 rosemary sprigs 2 bay leaves black peppercorns 2 tbsp smoked paprika2 tbsp garlic powder2 tbsp onion powder1 tbsp dried chilli flakes, crushed (optional)1 tbsp freshly ground black pepper1 tbsp light brown sugar4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 2 tbsp smoked paprika 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp dried chilli flakes, crushed (optional) 1 tbsp freshly ground black pepper 1 tbsp light brown sugar 4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 3 tbsp soy sauce3 tbsp vegetable stock or water3 tbsp honey2 tbsp brown sugar3 tbsp cider vinegar or rice vinegar3 tbsp tomato ketchup1 large onion, finely chopped1 tbsp grated fresh ginger2 tbsp finely chopped garlic1 tsp freshly ground black pepper1 bay leaf 3 tbsp soy sauce 3 tbsp vegetable stock or water 3 tbsp honey 2 tbsp brown sugar 3 tbsp cider vinegar or rice vinegar 3 tbsp tomato ketchup 1 large onion, finely chopped 1 tbsp grated fresh ginger 2 tbsp finely chopped garlic 1 tsp freshly ground black pepper 1 bay leaf Method Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine.Prepare your barbecue: allow the flames to die down until the coals are just glowing.Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse.To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick.When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. To serve, sprinkle with spring onions and sesame seeds, if using. Recipe tips Buy good quality chicken wings, as plump as you can get. Cook more than you think you’ll need as they always get eaten quickly. If your barbecue has a lid the chicken will cook in 20–25 minutes. To cook in the oven or on a griddle, preheat the oven to 200C/180C Fan/Gas 6 or preheat the griddle to hot. Put the spice-rubbed chicken in a large roasting tin – or directly onto the griddle – and brush with some of the glaze. Cook for 30–45 minutes, turning every 10–15 minutes and brushing the glaze over both sides, until cooked through. If you are cooking other things on the barbecue you can start cooking the wings in the oven and finish on the barbecue to add some charred flavour.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/barbecue_chicken_wings_68188", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Barbecue chicken wings recipe", "content": "An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_chicken_wings_68188_16x9.jpg Crowd-pleasing and economical, there’s nothing better than barbecue chicken wings sizzling on the grill – though these are equally tasty when cooked in the oven or on a griddle. A smoky rub and a sticky, spicy glaze give double the flavour. I like to brine my wings as it plumps up the chicken, but this is optional. You’d need to brine the wings at least 4 hours before cooking. 8–12 chicken wings2 bunches spring onions, choppedsesame seeds, to garnish (optional) 8–12 chicken wings 2 bunches spring onions, chopped sesame seeds, to garnish (optional) 1 tbsp sea salt1 large onion, roughly chopped1–2 rosemary sprigs2 bay leavesblack peppercorns 1 tbsp sea salt 1 large onion, roughly chopped 1–2 rosemary sprigs 2 bay leaves black peppercorns 2 tbsp smoked paprika2 tbsp garlic powder2 tbsp onion powder1 tbsp dried chilli flakes, crushed (optional)1 tbsp freshly ground black pepper1 tbsp light brown sugar4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 2 tbsp smoked paprika 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp dried chilli flakes, crushed (optional) 1 tbsp freshly ground black pepper 1 tbsp light brown sugar 4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 3 tbsp soy sauce3 tbsp vegetable stock or water3 tbsp honey2 tbsp brown sugar3 tbsp cider vinegar or rice vinegar3 tbsp tomato ketchup1 large onion, finely chopped1 tbsp grated fresh ginger2 tbsp finely chopped garlic1 tsp freshly ground black pepper1 bay leaf 3 tbsp soy sauce 3 tbsp vegetable stock or water 3 tbsp honey 2 tbsp brown sugar 3 tbsp cider vinegar or rice vinegar 3 tbsp tomato ketchup 1 large onion, finely chopped 1 tbsp grated fresh ginger 2 tbsp finely chopped garlic 1 tsp freshly ground black pepper 1 bay leaf Method Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine.Prepare your barbecue: allow the flames to die down until the coals are just glowing.Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse.To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick.When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. To serve, sprinkle with spring onions and sesame seeds, if using. Recipe tips Buy good quality chicken wings, as plump as you can get. Cook more than you think you’ll need as they always get eaten quickly. If your barbecue has a lid the chicken will cook in 20–25 minutes. To cook in the oven or on a griddle, preheat the oven to 200C/180C Fan/Gas 6 or preheat the griddle to hot. Put the spice-rubbed chicken in a large roasting tin – or directly onto the griddle – and brush with some of the glaze. Cook for 30–45 minutes, turning every 10–15 minutes and brushing the glaze over both sides, until cooked through. If you are cooking other things on the barbecue you can start cooking the wings in the oven and finish on the barbecue to add some charred flavour." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccaeb3bdbfd0cbffcf1" }	5ea9b84c39c700cef7176761e738c01df97477e1689622d9b7f30611628bd184	Prawn, sweet potato and lime curry with roti recipe For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat.Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way.Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads. For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat. Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way. Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/prawn_sweet_potato_mango_34152", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Prawn, sweet potato and lime curry with roti recipe", "content": "For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat.Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way.Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads. For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat. Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way. Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way. Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads. Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccceb3bdbfd0cbffcf2" }	cfbdec571df2881832b6f624106b961eee208505e2efa88d39e8d9d598c94fc5	Pineapple chicken with guo bao rice recipe An average of 5.0 out of 5 stars from 4 ratings Stir-fried chicken smothered in a sticky, sweet pineapple sauce with a kick of ginger and chilli. A dish to rival any takeaway, and it's really easy to make too! thumb-sized piece fresh root ginger350g/12oz premium grade sushi rice, rinsed until the water runs clear200ml/7fl oz fresh chicken stock1 tbsp Shaoxing rice winepinch Chinese five-spice powderpinch white peppersmall handful dried goji berries, rinsed and drainedsea salt flakes thumb-sized piece fresh root ginger 350g/12oz premium grade sushi rice, rinsed until the water runs clear 200ml/7fl oz fresh chicken stock 1 tbsp Shaoxing rice wine pinch Chinese five-spice powder pinch white pepper small handful dried goji berries, rinsed and drained sea salt flakes 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes1 tbsp cornflour1 tbsp rapeseed oil 2 dried chillies1 tbsp Shaoxing rice wine½ small pineapple, peeled and cut into 1.5cm/¾in cubes½ red pepper, deseeded and cut into 1.5cm/¾in cubes1 spring onion, thinly slicedsmall handful cashew nuts, roasted (optional)freshly ground black pepperhandful fresh coriander leaves, to garnish 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes 1 tbsp cornflour 1 tbsp rapeseed oil 2 dried chillies 1 tbsp Shaoxing rice wine ½ small pineapple, peeled and cut into 1.5cm/¾in cubes ½ red pepper, deseeded and cut into 1.5cm/¾in cubes 1 spring onion, thinly sliced small handful cashew nuts, roasted (optional) freshly ground black pepper handful fresh coriander leaves, to garnish 100ml/3½fl oz pineapple juice1 tbsp low-sodium light soy sauce1 tbsp cornflour1 lime, juice only1 tsp runny honey¼ tsp Sriracha chili sauce 100ml/3½fl oz pineapple juice 1 tbsp low-sodium light soy sauce 1 tbsp cornflour 1 lime, juice only 1 tsp runny honey ¼ tsp Sriracha chili sauce Method Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice.Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.)Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside.Whisk together all the sauce ingredients in a small jug and set aside.Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through.Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well.Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice. Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice. Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.) Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.) Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside. Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside. Whisk together all the sauce ingredients in a small jug and set aside. Whisk together all the sauce ingredients in a small jug and set aside. Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through. Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through. Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well. Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well. Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice. Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pineapple_chicken_with_58157", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pineapple chicken with guo bao rice recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings Stir-fried chicken smothered in a sticky, sweet pineapple sauce with a kick of ginger and chilli. A dish to rival any takeaway, and it's really easy to make too! thumb-sized piece fresh root ginger350g/12oz premium grade sushi rice, rinsed until the water runs clear200ml/7fl oz fresh chicken stock1 tbsp Shaoxing rice winepinch Chinese five-spice powderpinch white peppersmall handful dried goji berries, rinsed and drainedsea salt flakes thumb-sized piece fresh root ginger 350g/12oz premium grade sushi rice, rinsed until the water runs clear 200ml/7fl oz fresh chicken stock 1 tbsp Shaoxing rice wine pinch Chinese five-spice powder pinch white pepper small handful dried goji berries, rinsed and drained sea salt flakes 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes1 tbsp cornflour1 tbsp rapeseed oil 2 dried chillies1 tbsp Shaoxing rice wine½ small pineapple, peeled and cut into 1.5cm/¾in cubes½ red pepper, deseeded and cut into 1.5cm/¾in cubes1 spring onion, thinly slicedsmall handful cashew nuts, roasted (optional)freshly ground black pepperhandful fresh coriander leaves, to garnish 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes 1 tbsp cornflour 1 tbsp rapeseed oil 2 dried chillies 1 tbsp Shaoxing rice wine ½ small pineapple, peeled and cut into 1.5cm/¾in cubes ½ red pepper, deseeded and cut into 1.5cm/¾in cubes 1 spring onion, thinly sliced small handful cashew nuts, roasted (optional) freshly ground black pepper handful fresh coriander leaves, to garnish 100ml/3½fl oz pineapple juice1 tbsp low-sodium light soy sauce1 tbsp cornflour1 lime, juice only1 tsp runny honey¼ tsp Sriracha chili sauce 100ml/3½fl oz pineapple juice 1 tbsp low-sodium light soy sauce 1 tbsp cornflour 1 lime, juice only 1 tsp runny honey ¼ tsp Sriracha chili sauce Method Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice.Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.)Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside.Whisk together all the sauce ingredients in a small jug and set aside.Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through.Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well.Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice. Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Grate the ginger into a clean tea towel. Gather up the edges and squeeze the juice into a bowl. Discard the ginger fibres. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice. Put the sushi rice in a heavy-based deep saucepan, about 25cm/10in in diameter. Add the chicken stock, ginger juice, rice wine, five-spice and 300ml/10fl oz water and season with a pinch of sea salt and the white pepper. Bring to the boil, add the goji berries and cover with a tight-fitting lid. Reduce the heat to a light simmer and cook for 15–20 minutes, or until all the water has gone, the base is slightly golden and the rice is toasted – when lifted out, it should come out as one whole layer of rice. Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.) Remove the pan from the heat and keep it half-covered. (This will keep the rice warm while allowing the steam to escape, keeping the bottom crispy.) Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside. Meanwhile, to make the pineapple chicken, put the chicken in a bowl and season with salt and black pepper. Add the cornflour, mix well to coat and set aside. Whisk together all the sauce ingredients in a small jug and set aside. Whisk together all the sauce ingredients in a small jug and set aside. Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through. Heat a wok over a high heat until smoking. Add the rapeseed oil and chillies and fry for a few seconds. Add the chicken and stir-fry for 2–3 minutes. As it starts to turn opaque, add the rice wine and cook for 2–3 minutes, or until chicken is cooked through. Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well. Add the pineapple and red pepper and cook for 30 seconds. Pour in the sauce, bring to the boil and simmer until the volume has reduced by half and the sauce is slightly sticky and thick. Add the spring onion and cashews (if using) and cook for 20 seconds, stirring well. Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice. Transfer the chicken to a serving plate, garnish with the fresh coriander and serve immediately with the rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccceb3bdbfd0cbffcf3" }	1a17cba15650ca0215936636fd5c4bc2e63e565751bb1354e7429abd09cfc938	Scissor cut noodles with pork zha jiang recipe To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface.Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour.Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth.Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture.After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting.Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm.Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes.Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour.Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water.Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top.To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds. To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface. To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface. Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour. Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour. Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth. Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth. Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture. Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture. After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting. After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting. Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm. Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm. Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes. Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour. Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour. Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water. Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water. Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top. Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top. To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds. To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/scissor_cut_noodles_with_86140", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Scissor cut noodles with pork zha jiang recipe", "content": "To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface.Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour.Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth.Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture.After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting.Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm.Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes.Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour.Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water.Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top.To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds. To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface. To make the noodles, start by mixing the flour and salt in a large bowl. Slowly add the warm water, while stirring with chopsticks or a fork, until the dough starts to come together in shaggy clumps. Use your hands to bring the dough into a rough ball, then transfer to a clean work surface. Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour. Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but still pliable. You can also do this in a stand mixer. If the dough feels too dry, wet your hands and knead again. If it's too sticky, sprinkle over a little more flour. Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth. Once the dough is smooth, form it into a ball and coat it lightly with the oil, if using. Wrap it in clingfilm or place in a bowl covered with a damp cloth. Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture. Let the dough rest at room temperature for 1 hour. This resting time allows the gluten to relax, which makes the dough easier to work with and gives the noodles a better texture. After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting. After resting, lightly flour your work surface and roll the dough out into a rectangle or oval about 5mm/⅛in thick. You don’t need a perfect shape. Lightly flour the surface of the dough to prevent sticking during cutting. Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm. Bring a large pot of salted water to a rolling boil. Carefully hold the sheet of dough in one hand over the pot, being wary of the hot steam, and use kitchen scissors to snip strips of dough directly into the boiling water. The strips can be short or long, thick or thin, depending on your preference. Irregularity is part of the charm. Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. Boil the noodles for 2–4 minutes, depending on their thickness. They will expand a bit in size and float as they near doneness. Taste one to check for a pleasantly chewy, bouncy texture. Drain the noodles and rinse briefly under warm water if you plan to toss them with sauce, or use them in a cold dish. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes. To make the pork zha jiang sauce, heat the oil in a large frying pan or wok over a medium-high heat. Add the pork mince and break it up with your spatula. Cook until it browns and starts to crisp in places, around 5–7 minutes. Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour. Add the garlic and ginger, and stir-fry for 1–2 minutes until fragrant. Stir in the yellow soybean paste and sweet bean sauce. Let the pastes toast slightly for a minute to bring out their flavour. Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water. Add the soy sauces, sugar, and 100ml/3½fl oz water. Season with vinegar and salt to taste. Stir everything together and reduce the heat. Let it simmer gently for 10–15 minutes until the sauce thickens and clings to the pork. If it gets too dry, add a splash more water. Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top. Toss most of the pork sauce with the scissor cut noodles, reserving some to go on top. To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds. To serve, divide the noodles between bowls. Spoon over the remaining pork sauce and place the pak choy on the side. Top with the cucumber, spring onion, chilli oil and sesame seeds." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccdeb3bdbfd0cbffcf4" }	7cd2214c007ce0cdfd80aba7ad52c3a66c7720231445cec8dc128bba10b216a1	Bacon and kimchi fried rice recipe Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg An average of 5.0 out of 5 stars from 4 ratings This delicious fried rice is jam packed with big flavours - crispy bacon, tangy kimchi and sweet and spicy corn. Even better, it comes together in no time at all! 1 sweetcorn cob1 tbsp mayonnaise 1 tbsp dried chilli flakes1 spring onion, very finely chopped 5 tbsp vegetable oil1 large free-range egg1 tbsp unsalted butter1 garlic clove, finely chopped1 banana shallot, finely chopped2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi300g/10½oz cooked Japanese short grain rice1 tbsp gochujang paste 1 tbsp sesame oil1 tsp salt, plus extra for seasoning the egg1 tsp granulated sugar1 tbsp light soy sauce1 tbsp sesame seeds 1 sheet of nori seaweed 1 sweetcorn cob 1 tbsp mayonnaise 1 tbsp dried chilli flakes 1 spring onion, very finely chopped 5 tbsp vegetable oil 1 large free-range egg 1 tbsp unsalted butter 1 garlic clove, finely chopped 1 banana shallot, finely chopped 2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi 300g/10½oz cooked Japanese short grain rice 1 tbsp gochujang paste 1 tbsp sesame oil 1 tsp salt, plus extra for seasoning the egg 1 tsp granulated sugar 1 tbsp light soy sauce 1 tbsp sesame seeds 1 sheet of nori seaweed Method Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside.Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes.Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice.Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bacon_and_kimchi_fried_28234", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bacon and kimchi fried rice recipe", "content": "Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg An average of 5.0 out of 5 stars from 4 ratings This delicious fried rice is jam packed with big flavours - crispy bacon, tangy kimchi and sweet and spicy corn. Even better, it comes together in no time at all! 1 sweetcorn cob1 tbsp mayonnaise 1 tbsp dried chilli flakes1 spring onion, very finely chopped 5 tbsp vegetable oil1 large free-range egg1 tbsp unsalted butter1 garlic clove, finely chopped1 banana shallot, finely chopped2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi300g/10½oz cooked Japanese short grain rice1 tbsp gochujang paste 1 tbsp sesame oil1 tsp salt, plus extra for seasoning the egg1 tsp granulated sugar1 tbsp light soy sauce1 tbsp sesame seeds 1 sheet of nori seaweed 1 sweetcorn cob 1 tbsp mayonnaise 1 tbsp dried chilli flakes 1 spring onion, very finely chopped 5 tbsp vegetable oil 1 large free-range egg 1 tbsp unsalted butter 1 garlic clove, finely chopped 1 banana shallot, finely chopped 2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi 300g/10½oz cooked Japanese short grain rice 1 tbsp gochujang paste 1 tbsp sesame oil 1 tsp salt, plus extra for seasoning the egg 1 tsp granulated sugar 1 tbsp light soy sauce 1 tbsp sesame seeds 1 sheet of nori seaweed Method Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside.Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes.Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice.Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccdeb3bdbfd0cbffcf5" }	309c0bb61c12935440a15bcdcf21985cdd33ded3d66f7dd13ff2058248a0f7a9	Beef chow fun recipe An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_fun_12402_16x9.jpg Beef chow fun is a comforting Cantonese noodle dish packed with umami flavours. It's quick to make at home with very little prep required, once you have all your ingredients together it will be finished in less than 15 minutes. 300g/10½oz beef steak, sliced against the grain into thin strips½ tsp bicarbonate of soda ½ tbsp cornflour1 tbsp oyster sauce 1 tbsp light soy sauce 300g/10½oz beef steak, sliced against the grain into thin strips ½ tsp bicarbonate of soda ½ tbsp cornflour 1 tbsp oyster sauce 1 tbsp light soy sauce 200g/7oz dried wide flat rice noodles 2–3 tbsp sunflower oil1 onion, finely chopped150g/5½oz beansprouts 3 spring onions, trimmed, white parts finely sliced and green parts roughly chopped 200g/7oz dried wide flat rice noodles 2–3 tbsp sunflower oil 1 onion, finely chopped 150g/5½oz beansprouts 3 spring onions, trimmed, white parts finely sliced and green parts roughly chopped 1 tbsp oyster sauce2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry1 tbsp runny honey 1 tsp white pepper 1 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp runny honey 1 tsp white pepper Method To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To make the sauce, mix all of the ingredients together in a bowl and set aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To make the sauce, mix all of the ingredients together in a bowl and set aside. To make the sauce, mix all of the ingredients together in a bowl and set aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. Recipe tips You can also buy fresh flat rice noodles from most Chinese supermarkets. You can buy packs of ready sliced stir fry beef from most supermarkets, but the quality tends to be better when you slice a whole piece of steak.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_chow_fun_12402", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef chow fun recipe", "content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_fun_12402_16x9.jpg Beef chow fun is a comforting Cantonese noodle dish packed with umami flavours. It's quick to make at home with very little prep required, once you have all your ingredients together it will be finished in less than 15 minutes. 300g/10½oz beef steak, sliced against the grain into thin strips½ tsp bicarbonate of soda ½ tbsp cornflour1 tbsp oyster sauce 1 tbsp light soy sauce 300g/10½oz beef steak, sliced against the grain into thin strips ½ tsp bicarbonate of soda ½ tbsp cornflour 1 tbsp oyster sauce 1 tbsp light soy sauce 200g/7oz dried wide flat rice noodles 2–3 tbsp sunflower oil1 onion, finely chopped150g/5½oz beansprouts 3 spring onions, trimmed, white parts finely sliced and green parts roughly chopped 200g/7oz dried wide flat rice noodles 2–3 tbsp sunflower oil 1 onion, finely chopped 150g/5½oz beansprouts 3 spring onions, trimmed, white parts finely sliced and green parts roughly chopped 1 tbsp oyster sauce2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry1 tbsp runny honey 1 tsp white pepper 1 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp runny honey 1 tsp white pepper Method To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To make the sauce, mix all of the ingredients together in a bowl and set aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To make the marinated beef, mix the beef, bicarbonate of soda, cornflour, oyster sauce and light soy sauce well in a bowl and set aside. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To start making the chow fun, prepare the noodles according to the packet instructions. Usually, dried noodles are rehydrated in boiling water for about 5 minutes then drained and washed in cold water. To make the sauce, mix all of the ingredients together in a bowl and set aside. To make the sauce, mix all of the ingredients together in a bowl and set aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. To finish making the chow fun, heat the oil in a wok over a high heat. Add the marinated beef mixture and cook for about 5 minutes, stirring occasionally. Set the beef mixture aside. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. With the wok still over a high heat, cook the onion, beansprouts and spring onions for about 1 minute. Add the noodles and then add the beef back in. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. Mix everything together and then pour in the sauce. Toss together and cook for about 30 seconds–1 minute. Serve immediately. Recipe tips You can also buy fresh flat rice noodles from most Chinese supermarkets. You can buy packs of ready sliced stir fry beef from most supermarkets, but the quality tends to be better when you slice a whole piece of steak." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccdeb3bdbfd0cbffcf6" }	613f460b2ba3ee2619148db363bb286deb726b9ceacf7de814c7e5b79e36368e	Kung pao prawns recipe An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kung_pao_prawns_61238_16x9.jpg This Sichuan-inspired seafood dish is deliciously spicy and savoury, and comes together in around 15 minutes. 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional)165g/5¾oz king prawns, heads removed, shells removed, de-veined2–3 tbsp sunflower oil 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional) 165g/5¾oz king prawns, heads removed, shells removed, de-veined 2–3 tbsp sunflower oil 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar1 tbsp tomato ketchup 1 tbsp cornflour 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar 1 tbsp tomato ketchup 1 tbsp cornflour drizzle sunflower oil2 garlic cloves, finely chopped1cm/½in fresh root ginger, peeled and finely chopped3–5 dried red chillies (optional) 1 red pepper, cut into chunks1 onion, cut into chunks2 spring onions, trimmed, white parts sliced and green parts roughly choppedhandful salted peanutsfreshly steamed rice, to serve drizzle sunflower oil 2 garlic cloves, finely chopped 1cm/½in fresh root ginger, peeled and finely chopped 3–5 dried red chillies (optional) 1 red pepper, cut into chunks 1 onion, cut into chunks 2 spring onions, trimmed, white parts sliced and green parts roughly chopped handful salted peanuts freshly steamed rice, to serve Method To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated.Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens.Serve immediately with the rice. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Serve immediately with the rice. Serve immediately with the rice.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/kung_pao_prawns_61238", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Kung pao prawns recipe", "content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kung_pao_prawns_61238_16x9.jpg This Sichuan-inspired seafood dish is deliciously spicy and savoury, and comes together in around 15 minutes. 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional)165g/5¾oz king prawns, heads removed, shells removed, de-veined2–3 tbsp sunflower oil 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional) 165g/5¾oz king prawns, heads removed, shells removed, de-veined 2–3 tbsp sunflower oil 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar1 tbsp tomato ketchup 1 tbsp cornflour 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar 1 tbsp tomato ketchup 1 tbsp cornflour drizzle sunflower oil2 garlic cloves, finely chopped1cm/½in fresh root ginger, peeled and finely chopped3–5 dried red chillies (optional) 1 red pepper, cut into chunks1 onion, cut into chunks2 spring onions, trimmed, white parts sliced and green parts roughly choppedhandful salted peanutsfreshly steamed rice, to serve drizzle sunflower oil 2 garlic cloves, finely chopped 1cm/½in fresh root ginger, peeled and finely chopped 3–5 dried red chillies (optional) 1 red pepper, cut into chunks 1 onion, cut into chunks 2 spring onions, trimmed, white parts sliced and green parts roughly chopped handful salted peanuts freshly steamed rice, to serve Method To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated.Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens.Serve immediately with the rice. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Serve immediately with the rice. Serve immediately with the rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacccdeb3bdbfd0cbffcf7" }	c5642c9dbeb9add635b672bc2037a5f3a3dcb1f075125a71b53e0cd548ad4432	Salt and chilli chicken rice bowl recipe An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_chilli_chicken_rice_45523_16x9.jpg An easy midweek rice bowl with tasty, tender chicken pieces, quick-pickled cucumber and fluffy rice. ½ tsp sea salt flakes½ tsp caster sugar½ tsp rice vinegar½ cucumber, halved and sliced into semi-circles or cut into chunks1 tsp sesame seeds, black or white, toasted ½ tsp sea salt flakes ½ tsp caster sugar ½ tsp rice vinegar ½ cucumber, halved and sliced into semi-circles or cut into chunks 1 tsp sesame seeds, black or white, toasted 120g/4¼oz jasmine rice 120g/4¼oz jasmine rice 1 free-range egg white4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks3 tbsp cornflourolive oil½ tsp dried red chilli flakes½ tsp Chinese five-spice powder½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks1 red onion, cut into small chunks4 garlic cloves, finely chopped1 tbsp dark soy sauce1 tbsp Shaoxing rice wine (or dry sherry) 1 free-range egg white 4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks 3 tbsp cornflour olive oil ½ tsp dried red chilli flakes ½ tsp Chinese five-spice powder ½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks 1 red onion, cut into small chunks 4 garlic cloves, finely chopped 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine (or dry sherry) Method To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe.To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken.Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil.Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat.Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat.Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the rice, cook the jasmine rice as per the packet instructions. To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salt_chilli_chicken_rice_45523", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salt and chilli chicken rice bowl recipe", "content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_chilli_chicken_rice_45523_16x9.jpg An easy midweek rice bowl with tasty, tender chicken pieces, quick-pickled cucumber and fluffy rice. ½ tsp sea salt flakes½ tsp caster sugar½ tsp rice vinegar½ cucumber, halved and sliced into semi-circles or cut into chunks1 tsp sesame seeds, black or white, toasted ½ tsp sea salt flakes ½ tsp caster sugar ½ tsp rice vinegar ½ cucumber, halved and sliced into semi-circles or cut into chunks 1 tsp sesame seeds, black or white, toasted 120g/4¼oz jasmine rice 120g/4¼oz jasmine rice 1 free-range egg white4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks3 tbsp cornflourolive oil½ tsp dried red chilli flakes½ tsp Chinese five-spice powder½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks1 red onion, cut into small chunks4 garlic cloves, finely chopped1 tbsp dark soy sauce1 tbsp Shaoxing rice wine (or dry sherry) 1 free-range egg white 4 chicken thighs, boneless, skin removed, cut into roughly 3cm/1¼in bite-sized chunks 3 tbsp cornflour olive oil ½ tsp dried red chilli flakes ½ tsp Chinese five-spice powder ½ tsp sea salt flakes 1 red pepper, seeds removed, cut into small chunks 1 red onion, cut into small chunks 4 garlic cloves, finely chopped 1 tbsp dark soy sauce 1 tbsp Shaoxing rice wine (or dry sherry) Method To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe.To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken.Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil.Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat.Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat.Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the quick pickled cucumber, in a small bowl whisk together the salt, sugar and vinegar, then stir in the cucumber pieces. Stir occasionally while you continue with the recipe. To make the rice, cook the jasmine rice as per the packet instructions. To make the rice, cook the jasmine rice as per the packet instructions. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Meanwhile, to make the salt and chilli chicken, whisk the egg white in the bottom of a large bowl for a couple of minutes until very light and frothy. Dip the chicken pieces in the egg white to coat, then dredge in the cornflour, one piece at a time, to lightly coat the chicken. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Heat just enough oil in a large non-stick frying pan to coat the bottom, then add the chicken and cook for 2–3 minutes on each side until cooked through, golden and crispy. You will need to work in batches. Transfer to a plate lined with kitchen paper to drain off excess oil. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Drain any excess oil from the pan and wipe away any debris from the bottom. Add an extra half tablespoon of oil and return the cooked chicken along with the dried red chilli flakes, Chinese five-spice powder and sea salt. Toss to coat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Add the pepper, onion and garlic, constantly tossing the pan so they soften without burning. Once they’ve softened enough to not be raw, but still have some bite, stir in the soy sauce and Shaoxing. Cook for a further minute then remove from the heat. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving. Serve with the jasmine rice and the drained quick pickled cucumber. Top with the toasted sesame seeds just before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68baccceeb3bdbfd0cbffcf8" }	90b3034080866ba5653bea95477b5c5cfd9b3be3b967996ea0ab3bbdb7bfcd20	Bamboo shoot and edamame salad recipe An average of 5.0 out of 5 stars from 1 rating Fresh and easy to make, try Ching’s salad alongside your favourite chicken stir-fry or as part of a Chinese feast. 225g tin bamboo shoots, drained100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt 225g tin bamboo shoots, drained 100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt Method Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes.Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Garnish with the red chilli and chives. Serve immediately	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bamboo_edamame_salad_77896", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bamboo shoot and edamame salad recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Fresh and easy to make, try Ching’s salad alongside your favourite chicken stir-fry or as part of a Chinese feast. 225g tin bamboo shoots, drained100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt 225g tin bamboo shoots, drained 100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt Method Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes.Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Garnish with the red chilli and chives. Serve immediately" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }