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5ee34d3487a75e0565175cc0a09357fdbd334a8267eeb544bda62384bde198fb
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Sicilian-style liver pasta recipe
An average of 5.0 out of 5 stars from 1 rating This rich, Sicilian inspired pasta sauce will convert even avid liver haters! 2 tbsp olive oil1 white onion, finely chopped3 garlic cloves, finely chopped1 celery stalk, finely chopped200g/7oz wild mushrooms, finely chopped1 tbsp chopped fresh thyme400g/14oz lambs’ liver, finely chopped100g/3½oz chicken liver, finely chopped2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar2 tbsp red wine vinegar 200ml/7fl oz Italian red wine1 tbsp tomato purée300ml/10fl oz chicken stock50ml/2fl oz double cream400g/14oz fresh tagliatelle salt and freshly ground black pepper1 tbsp flatleaf parsley, finely chopped, to serve1 tbsp fresh tarragon, chopped, to serve100g/3½oz Parmesan cheese, grated, to serve 2 tbsp olive oil 1 white onion, finely chopped 3 garlic cloves, finely chopped 1 celery stalk, finely chopped 200g/7oz wild mushrooms, finely chopped 1 tbsp chopped fresh thyme 400g/14oz lambs’ liver, finely chopped 100g/3½oz chicken liver, finely chopped 2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 200ml/7fl oz Italian red wine 1 tbsp tomato purée 300ml/10fl oz chicken stock 50ml/2fl oz double cream 400g/14oz fresh tagliatelle salt and freshly ground black pepper 1 tbsp flatleaf parsley, finely chopped, to serve 1 tbsp fresh tarragon, chopped, to serve 100g/3½oz Parmesan cheese, grated, to serve Method Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes.Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain.Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain. Cook the pasta according to the packet instructions and drain. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan.
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"url": "https://www.bbc.co.uk/food/recipes/sicilian-style_liver_33000",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sicilian-style liver pasta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This rich, Sicilian inspired pasta sauce will convert even avid liver haters! 2 tbsp olive oil1 white onion, finely chopped3 garlic cloves, finely chopped1 celery stalk, finely chopped200g/7oz wild mushrooms, finely chopped1 tbsp chopped fresh thyme400g/14oz lambs’ liver, finely chopped100g/3½oz chicken liver, finely chopped2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar2 tbsp red wine vinegar 200ml/7fl oz Italian red wine1 tbsp tomato purée300ml/10fl oz chicken stock50ml/2fl oz double cream400g/14oz fresh tagliatelle salt and freshly ground black pepper1 tbsp flatleaf parsley, finely chopped, to serve1 tbsp fresh tarragon, chopped, to serve100g/3½oz Parmesan cheese, grated, to serve 2 tbsp olive oil 1 white onion, finely chopped 3 garlic cloves, finely chopped 1 celery stalk, finely chopped 200g/7oz wild mushrooms, finely chopped 1 tbsp chopped fresh thyme 400g/14oz lambs’ liver, finely chopped 100g/3½oz chicken liver, finely chopped 2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 200ml/7fl oz Italian red wine 1 tbsp tomato purée 300ml/10fl oz chicken stock 50ml/2fl oz double cream 400g/14oz fresh tagliatelle salt and freshly ground black pepper 1 tbsp flatleaf parsley, finely chopped, to serve 1 tbsp fresh tarragon, chopped, to serve 100g/3½oz Parmesan cheese, grated, to serve Method Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes.Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain.Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain. Cook the pasta according to the packet instructions and drain. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan."
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3b8f2c9a59abba59a9922e76dce36fc8394df52f04533c26a07c1802291061f4
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White peach, hazelnut and ruby chocolate crostata recipe
An average of 5.0 out of 5 stars from 3 ratings The two strengths of a good crostata are the crusty pastry which gives it its name, and the various combinations of fillings. Perfect for picnics, teatime or elevenses. 120g/4½oz spelt flour80g/3oz plain flour, plus extra for dustingpinch salt75g/2½oz caster sugar75g/2½oz ground hazelnuts, toasted125g/4½oz cold butter, diced1 free-range egg, beaten 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten 6 flat white firm peaches, stoned and quartered50g/1¾oz caster sugar1 tbsp olive oil75ml/2½fl oz Muscat wine1 lemon, juice only 6 flat white firm peaches, stoned and quartered 50g/1¾oz caster sugar 1 tbsp olive oil 75ml/2½fl oz Muscat wine 1 lemon, juice only 125g/4½oz butter, at room temperature125g/4½oz ground hazelnuts, toasted125g/4½oz icing sugarpinch of salt1 lemon, zest only3 free-range eggs, beaten25ml/1fl oz Muscat wine30g/1oz plain flour50g/1¾oz hazelnuts, halved70g/2½oz ruby chocolate, broken into pieces 125g/4½oz butter, at room temperature 125g/4½oz ground hazelnuts, toasted 125g/4½oz icing sugar pinch of salt 1 lemon, zest only 3 free-range eggs, beaten 25ml/1fl oz Muscat wine 30g/1oz plain flour 50g/1¾oz hazelnuts, halved 70g/2½oz ruby chocolate, broken into pieces clotted cream or vanilla ice cream clotted cream or vanilla ice cream Method To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes.Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised.Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices.Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined.Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream. To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes. To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes. Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised. Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised. Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices. Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices. Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes. Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined. Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined. Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream.
|
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"url": "https://www.bbc.co.uk/food/recipes/white_peach_hazelnut_and_78226",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "White peach, hazelnut and ruby chocolate crostata recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings The two strengths of a good crostata are the crusty pastry which gives it its name, and the various combinations of fillings. Perfect for picnics, teatime or elevenses. 120g/4½oz spelt flour80g/3oz plain flour, plus extra for dustingpinch salt75g/2½oz caster sugar75g/2½oz ground hazelnuts, toasted125g/4½oz cold butter, diced1 free-range egg, beaten 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten 6 flat white firm peaches, stoned and quartered50g/1¾oz caster sugar1 tbsp olive oil75ml/2½fl oz Muscat wine1 lemon, juice only 6 flat white firm peaches, stoned and quartered 50g/1¾oz caster sugar 1 tbsp olive oil 75ml/2½fl oz Muscat wine 1 lemon, juice only 125g/4½oz butter, at room temperature125g/4½oz ground hazelnuts, toasted125g/4½oz icing sugarpinch of salt1 lemon, zest only3 free-range eggs, beaten25ml/1fl oz Muscat wine30g/1oz plain flour50g/1¾oz hazelnuts, halved70g/2½oz ruby chocolate, broken into pieces 125g/4½oz butter, at room temperature 125g/4½oz ground hazelnuts, toasted 125g/4½oz icing sugar pinch of salt 1 lemon, zest only 3 free-range eggs, beaten 25ml/1fl oz Muscat wine 30g/1oz plain flour 50g/1¾oz hazelnuts, halved 70g/2½oz ruby chocolate, broken into pieces clotted cream or vanilla ice cream clotted cream or vanilla ice cream Method To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes.Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised.Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices.Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined.Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream. To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes. To make the pastry, pulse the flours, salt, sugar, hazelnuts and butter together in a food processor. Add the egg with a tablespoon of water and bring together to form a rough dough. Cover and chill in the fridge for 30 minutes. Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised. Meanwhile, toss the peaches in the sugar. Heat the olive oil in a frying pan and cook the peaches for 15–20 minutes, until they are a deep golden colour. Add the Muscat and cook for 5 minutes or so, until the peaches have caramelised. Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices. Add the lemon juice and cook for a further minute then remove from the heat and leave the peaches to cool in their juices. Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes. Lightly dust a work surface with flour and roll out the pastry between two sheets of baking paper. Line a 24cm/9½in tart tin with the pastry, leaving the edges to overhang, and put in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined. Preheat the oven to 200C/180C Fan/Gas 6. Make the filling by blending together the butter, ground hazelnuts, icing sugar, salt and lemon zest in the food processor. (You may need to scrape the mixture down the sides and pulse again.) Add the eggs, Muscat and plain flour, and blend until combined. Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Remove the pastry from the freezer and arrange the peaches in their juices in the bottom of the tart. Top with the filling and smooth off the top with a palette knife. Scatter over hazelnut halves and the ruby chocolate. Pinch the pastry around the filling, leaving the top open. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream. Bake the crostata for 20–25 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 15–20 minutes, until the filling is firm to the touch, and the pastry is deeply golden. Serve warm or cold, with clotted cream or ice cream."
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7e847685966efff299b12ee082ed7e695025030a7b5ef9b0202f591e854de237
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Wild mushroom ragu recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_mushroom_ragu_46534_16x9.jpg Packed with a variety of mushrooms, this Italian sauce is best paired with buttery pappardelle pasta and a glass of red. 500g/1lb 2oz wild mushrooms, chopped1 onion, cut into quarters4 whole garlic cloves, peeled and left whole1 celery stick, chopped1 carrot, peeled and chopped2 tbsp olive oil2 portobello mushrooms, blended30g/1oz dried porcini, soaked, then drained and chopped2 tbsp tomato purée500g/1lb 2oz cherry tomatoes150ml/¼ pint Italian red wine1 tsp dried oregano1 large rosemary sprig1 Parmesan rindsalt and freshly ground black pepper 500g/1lb 2oz wild mushrooms, chopped 1 onion, cut into quarters 4 whole garlic cloves, peeled and left whole 1 celery stick, chopped 1 carrot, peeled and chopped 2 tbsp olive oil 2 portobello mushrooms, blended 30g/1oz dried porcini, soaked, then drained and chopped 2 tbsp tomato purée 500g/1lb 2oz cherry tomatoes 150ml/¼ pint Italian red wine 1 tsp dried oregano 1 large rosemary sprig 1 Parmesan rind salt and freshly ground black pepper 25g/1oz unsalted butter500g/1lb 2oz pappardelle, cooked according to packet instructions75g/2½oz Parmesan, grated 25g/1oz unsalted butter 500g/1lb 2oz pappardelle, cooked according to packet instructions 75g/2½oz Parmesan, grated Method To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside.Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so.Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms.Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top.
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"title": "Wild mushroom ragu recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_mushroom_ragu_46534_16x9.jpg Packed with a variety of mushrooms, this Italian sauce is best paired with buttery pappardelle pasta and a glass of red. 500g/1lb 2oz wild mushrooms, chopped1 onion, cut into quarters4 whole garlic cloves, peeled and left whole1 celery stick, chopped1 carrot, peeled and chopped2 tbsp olive oil2 portobello mushrooms, blended30g/1oz dried porcini, soaked, then drained and chopped2 tbsp tomato purée500g/1lb 2oz cherry tomatoes150ml/¼ pint Italian red wine1 tsp dried oregano1 large rosemary sprig1 Parmesan rindsalt and freshly ground black pepper 500g/1lb 2oz wild mushrooms, chopped 1 onion, cut into quarters 4 whole garlic cloves, peeled and left whole 1 celery stick, chopped 1 carrot, peeled and chopped 2 tbsp olive oil 2 portobello mushrooms, blended 30g/1oz dried porcini, soaked, then drained and chopped 2 tbsp tomato purée 500g/1lb 2oz cherry tomatoes 150ml/¼ pint Italian red wine 1 tsp dried oregano 1 large rosemary sprig 1 Parmesan rind salt and freshly ground black pepper 25g/1oz unsalted butter500g/1lb 2oz pappardelle, cooked according to packet instructions75g/2½oz Parmesan, grated 25g/1oz unsalted butter 500g/1lb 2oz pappardelle, cooked according to packet instructions 75g/2½oz Parmesan, grated Method To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside.Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so.Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms.Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top."
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9407da24cf4255c9264ed36bf7c685822854961544a43d13d06edf4ef4f636e8
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Steamed seabass with tomato sauce and gremolata recipe
Steamed seabass with tomato sauce, borlotti beans, taggiasca olives & gremolata An average of 5.0 out of 5 stars from 4 ratings Fresh, simple and full of Italian flavours, this steamed sea bass dish is great for a summer dinner party. 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes150g/5½oz white bread with crusts removed40g/1½oz cabernet sauvignon vinegarpinch saffron180g/6¼oz extra virgin olive oil50g/1¾oz unsalted butterpinch sea salt flakes 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes 150g/5½oz white bread with crusts removed 40g/1½oz cabernet sauvignon vinegar pinch saffron 180g/6¼oz extra virgin olive oil 50g/1¾oz unsalted butter pinch sea salt flakes 20g/¾oz celery leaf20g/¾oz fresh basil leaves20g/¾oz fresh parsley1 small garlic clove, grated1 unwaxed lemon, zest and juice20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar)80–100ml/2¾–3½fl oz extra virgin olive oilpinch sea salt flakes 20g/¾oz celery leaf 20g/¾oz fresh basil leaves 20g/¾oz fresh parsley 1 small garlic clove, grated 1 unwaxed lemon, zest and juice 20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar) 80–100ml/2¾–3½fl oz extra virgin olive oil pinch sea salt flakes 280g/10oz podded borlotti beans160g/5⅔oz Taggiasca olives 280g/10oz podded borlotti beans 160g/5⅔oz Taggiasca olives 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed Method To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil.Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well.To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes.Drain the beans and mix with the olives.To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size.When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter.To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture.Finally, top each plate with a steamed sea bass fillet. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. Pass the mixture through a chinois or sieve then set aside. Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. Drain the beans and mix with the olives. Drain the beans and mix with the olives. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. Finally, top each plate with a steamed sea bass fillet. Finally, top each plate with a steamed sea bass fillet.
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"content": "Steamed seabass with tomato sauce, borlotti beans, taggiasca olives & gremolata An average of 5.0 out of 5 stars from 4 ratings Fresh, simple and full of Italian flavours, this steamed sea bass dish is great for a summer dinner party. 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes150g/5½oz white bread with crusts removed40g/1½oz cabernet sauvignon vinegarpinch saffron180g/6¼oz extra virgin olive oil50g/1¾oz unsalted butterpinch sea salt flakes 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes 150g/5½oz white bread with crusts removed 40g/1½oz cabernet sauvignon vinegar pinch saffron 180g/6¼oz extra virgin olive oil 50g/1¾oz unsalted butter pinch sea salt flakes 20g/¾oz celery leaf20g/¾oz fresh basil leaves20g/¾oz fresh parsley1 small garlic clove, grated1 unwaxed lemon, zest and juice20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar)80–100ml/2¾–3½fl oz extra virgin olive oilpinch sea salt flakes 20g/¾oz celery leaf 20g/¾oz fresh basil leaves 20g/¾oz fresh parsley 1 small garlic clove, grated 1 unwaxed lemon, zest and juice 20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar) 80–100ml/2¾–3½fl oz extra virgin olive oil pinch sea salt flakes 280g/10oz podded borlotti beans160g/5⅔oz Taggiasca olives 280g/10oz podded borlotti beans 160g/5⅔oz Taggiasca olives 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed Method To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil.Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well.To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes.Drain the beans and mix with the olives.To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size.When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter.To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture.Finally, top each plate with a steamed sea bass fillet. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. Pass the mixture through a chinois or sieve then set aside. Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. Drain the beans and mix with the olives. Drain the beans and mix with the olives. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. Finally, top each plate with a steamed sea bass fillet. Finally, top each plate with a steamed sea bass fillet."
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Creamy egg and chicken rice bowls recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_egg_and_chicken_57423_16x9.jpg A protein-packed dish brimming with Japanese flavours like dashi, mirin and soy. Inspired by oyakodon, it's a comforting chicken and egg rice bowl. Each serving provides 479 kcal, 44.1g protein, 26.8g carbohydrate (of which 7.5g sugars), 21g fat (of which 5.3g saturates), 1.3g fibre and 4.11g salt. 150g/5½oz sushi rice2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes3 large free-range eggs, at room temperaturehandful fresh coriander, roughly chopped1 tsp vegetable oil1 small onion, thinly slicedsaltpickled ginger or any pickled vegetables of your choice, to serve (optional) 150g/5½oz sushi rice 2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes 3 large free-range eggs, at room temperature handful fresh coriander, roughly chopped 1 tsp vegetable oil 1 small onion, thinly sliced salt pickled ginger or any pickled vegetables of your choice, to serve (optional) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder40ml/1½fl oz soy sauce40ml/1½fl oz mirin1 tsp sugar (any type) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder 40ml/1½fl oz soy sauce 40ml/1½fl oz mirin 1 tsp sugar (any type) Method To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve.Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Season the chicken with salt and set aside. Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using.
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"title": "Creamy egg and chicken rice bowls recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_egg_and_chicken_57423_16x9.jpg A protein-packed dish brimming with Japanese flavours like dashi, mirin and soy. Inspired by oyakodon, it's a comforting chicken and egg rice bowl. Each serving provides 479 kcal, 44.1g protein, 26.8g carbohydrate (of which 7.5g sugars), 21g fat (of which 5.3g saturates), 1.3g fibre and 4.11g salt. 150g/5½oz sushi rice2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes3 large free-range eggs, at room temperaturehandful fresh coriander, roughly chopped1 tsp vegetable oil1 small onion, thinly slicedsaltpickled ginger or any pickled vegetables of your choice, to serve (optional) 150g/5½oz sushi rice 2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes 3 large free-range eggs, at room temperature handful fresh coriander, roughly chopped 1 tsp vegetable oil 1 small onion, thinly sliced salt pickled ginger or any pickled vegetables of your choice, to serve (optional) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder40ml/1½fl oz soy sauce40ml/1½fl oz mirin1 tsp sugar (any type) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder 40ml/1½fl oz soy sauce 40ml/1½fl oz mirin 1 tsp sugar (any type) Method To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve.Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Season the chicken with salt and set aside. Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using."
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Teriyaki oyster mushrooms recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_oyster_91010_16x9.jpg You can use your favourite type of mushrooms here, but oyster mushrooms have a very special texture when torn lengthways. 2 tsp sesame oil150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornfloursesame seeds, to serve 2 tsp sesame oil 150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornflour sesame seeds, to serve 2 tbsp soft brown sugar1 tbsp honey2 tbsp soy sauce 1 tsp ground ginger2 garlic cloves, finely grated2 tsp mirin1 tbsp sesame oil 2 tbsp soft brown sugar 1 tbsp honey 2 tbsp soy sauce 1 tsp ground ginger 2 garlic cloves, finely grated 2 tsp mirin 1 tbsp sesame oil Method Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat.Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer.Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish.
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"title": "Teriyaki oyster mushrooms 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/teriyaki_oyster_91010_16x9.jpg You can use your favourite type of mushrooms here, but oyster mushrooms have a very special texture when torn lengthways. 2 tsp sesame oil150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornfloursesame seeds, to serve 2 tsp sesame oil 150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornflour sesame seeds, to serve 2 tbsp soft brown sugar1 tbsp honey2 tbsp soy sauce 1 tsp ground ginger2 garlic cloves, finely grated2 tsp mirin1 tbsp sesame oil 2 tbsp soft brown sugar 1 tbsp honey 2 tbsp soy sauce 1 tsp ground ginger 2 garlic cloves, finely grated 2 tsp mirin 1 tbsp sesame oil Method Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat.Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer.Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish."
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Beef fillet tataki with onion ponzu salsa recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_fillet_tataki_71521_16x9.jpg This impressive supper uses the Japanese technique of tataki – seared meat that is kept rare inside and thinly sliced. 25ml/¾fl oz soy sauce50ml/2fl oz rice vinegar10ml/2 tsp lemon juice 25ml/¾fl oz soy sauce 50ml/2fl oz rice vinegar 10ml/2 tsp lemon juice 1 white onion, finely diced¼ tsp garlic purée40ml/1⅓fl oz grapeseed oil 1 white onion, finely diced ¼ tsp garlic purée 40ml/1⅓fl oz grapeseed oil 3 whole garlic cloves, peeled200ml/7fl oz whole milk500ml/18fl oz vegetable oil, for frying 3 whole garlic cloves, peeled 200ml/7fl oz whole milk 500ml/18fl oz vegetable oil, for frying 100g/3½oz beef fillet, trimmed1 dash grapeseed oil, or another neutral-flavoured oilsea salt and freshly ground black pepper 100g/3½oz beef fillet, trimmed 1 dash grapeseed oil, or another neutral-flavoured oil sea salt and freshly ground black pepper bunch spring onions, washed and finely sliced bunch spring onions, washed and finely sliced Method To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving.To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required.To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat.Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper.Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking.Meanwhile, generously season the beef fillet all over with salt and pepper.Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest.To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat. Cover with the milk and bring to the boil, then immediately remove from the heat. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. Meanwhile, generously season the beef fillet all over with salt and pepper. Meanwhile, generously season the beef fillet all over with salt and pepper. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps.
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"title": "Beef fillet tataki with onion ponzu salsa recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_fillet_tataki_71521_16x9.jpg This impressive supper uses the Japanese technique of tataki – seared meat that is kept rare inside and thinly sliced. 25ml/¾fl oz soy sauce50ml/2fl oz rice vinegar10ml/2 tsp lemon juice 25ml/¾fl oz soy sauce 50ml/2fl oz rice vinegar 10ml/2 tsp lemon juice 1 white onion, finely diced¼ tsp garlic purée40ml/1⅓fl oz grapeseed oil 1 white onion, finely diced ¼ tsp garlic purée 40ml/1⅓fl oz grapeseed oil 3 whole garlic cloves, peeled200ml/7fl oz whole milk500ml/18fl oz vegetable oil, for frying 3 whole garlic cloves, peeled 200ml/7fl oz whole milk 500ml/18fl oz vegetable oil, for frying 100g/3½oz beef fillet, trimmed1 dash grapeseed oil, or another neutral-flavoured oilsea salt and freshly ground black pepper 100g/3½oz beef fillet, trimmed 1 dash grapeseed oil, or another neutral-flavoured oil sea salt and freshly ground black pepper bunch spring onions, washed and finely sliced bunch spring onions, washed and finely sliced Method To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving.To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required.To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat.Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper.Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking.Meanwhile, generously season the beef fillet all over with salt and pepper.Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest.To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat. Cover with the milk and bring to the boil, then immediately remove from the heat. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. Meanwhile, generously season the beef fillet all over with salt and pepper. Meanwhile, generously season the beef fillet all over with salt and pepper. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps."
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Chilli beef udon noodles recipe
An average of 3.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_udon_noodles_50291_16x9.jpg Using beef mince keeps costs down for these speedy but tasty chilli beef noodles. Ready in less than 15 minutes this is ideal for your midweek chilli hit. In November 2023, this recipe was costed at an average of £1.90 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 572 kcal, 35g protein, 28g carbohydrate (of which 7.6g sugars), 34g fat (of which 11g saturates), 6.7g fibre and 2.2g salt. 1 tbsp vegetable oil2 garlic cloves, finely chopped2 red chillies, seeds removed and finely chopped500g/1lb 2oz beef mince (see Recipe Tip for alternatives) 300g pack straight-to-wok udon noodles (see recipe tip)½ Savoy or sweetheart cabbage, shredded2 tbsp salted, roasted peanuts, lightly crushed, to garnish2 spring onions, thinly sliced, to garnish 1 tbsp vegetable oil 2 garlic cloves, finely chopped 2 red chillies, seeds removed and finely chopped 500g/1lb 2oz beef mince (see Recipe Tip for alternatives) 300g pack straight-to-wok udon noodles (see recipe tip) ½ Savoy or sweetheart cabbage, shredded 2 tbsp salted, roasted peanuts, lightly crushed, to garnish 2 spring onions, thinly sliced, to garnish 2 tbsp smooth peanut butter2 tbsp soy sauce1 tbsp cider or wine vinegar1 tsp dried chilli flakes200ml/7fl oz just-boiled water 2 tbsp smooth peanut butter 2 tbsp soy sauce 1 tbsp cider or wine vinegar 1 tsp dried chilli flakes 200ml/7fl oz just-boiled water Method To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned.Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned. To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned. Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. Recipe tips This recipe works well with other types of mince too, such as pork or turkey. Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up.
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"title": "Chilli beef udon noodles recipe",
"content": "An average of 3.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_udon_noodles_50291_16x9.jpg Using beef mince keeps costs down for these speedy but tasty chilli beef noodles. Ready in less than 15 minutes this is ideal for your midweek chilli hit. In November 2023, this recipe was costed at an average of £1.90 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 572 kcal, 35g protein, 28g carbohydrate (of which 7.6g sugars), 34g fat (of which 11g saturates), 6.7g fibre and 2.2g salt. 1 tbsp vegetable oil2 garlic cloves, finely chopped2 red chillies, seeds removed and finely chopped500g/1lb 2oz beef mince (see Recipe Tip for alternatives) 300g pack straight-to-wok udon noodles (see recipe tip)½ Savoy or sweetheart cabbage, shredded2 tbsp salted, roasted peanuts, lightly crushed, to garnish2 spring onions, thinly sliced, to garnish 1 tbsp vegetable oil 2 garlic cloves, finely chopped 2 red chillies, seeds removed and finely chopped 500g/1lb 2oz beef mince (see Recipe Tip for alternatives) 300g pack straight-to-wok udon noodles (see recipe tip) ½ Savoy or sweetheart cabbage, shredded 2 tbsp salted, roasted peanuts, lightly crushed, to garnish 2 spring onions, thinly sliced, to garnish 2 tbsp smooth peanut butter2 tbsp soy sauce1 tbsp cider or wine vinegar1 tsp dried chilli flakes200ml/7fl oz just-boiled water 2 tbsp smooth peanut butter 2 tbsp soy sauce 1 tbsp cider or wine vinegar 1 tsp dried chilli flakes 200ml/7fl oz just-boiled water Method To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned.Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned. To make the chilli beef, heat the oil in a wok or large frying pan and stir-fry the garlic, chilli and beef mince for 5 minutes until nicely browned. Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. Recipe tips This recipe works well with other types of mince too, such as pork or turkey. Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up."
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Hot smoked salmon, wasabi and black rice recipe
Hot smoked salmon, baked wasabi mushrooms and black rice An average of 5.0 out of 5 stars from 1 rating Hot smoked salmon served with baked wasabi mushrooms, black rice and a miso ginger dressing. 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 Portobello mushrooms, thinly sliced30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 4 Portobello mushrooms, thinly sliced 30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 150g/5½oz black rice, soaked overnight200g/7oz hot smoked salmon 2 tbsp olive oil 150g/5½oz black rice, soaked overnight 200g/7oz hot smoked salmon 2 tbsp olive oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves Method To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes.To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve.
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"content": "Hot smoked salmon, baked wasabi mushrooms and black rice An average of 5.0 out of 5 stars from 1 rating Hot smoked salmon served with baked wasabi mushrooms, black rice and a miso ginger dressing. 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 Portobello mushrooms, thinly sliced30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 4 Portobello mushrooms, thinly sliced 30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 150g/5½oz black rice, soaked overnight200g/7oz hot smoked salmon 2 tbsp olive oil 150g/5½oz black rice, soaked overnight 200g/7oz hot smoked salmon 2 tbsp olive oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves Method To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes.To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve."
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Lettuce wraps with miso pork recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lettuce_wraps_with_miso_18916_16x9.jpg As long as the main components of this dish are present (miso pork, lettuce, rice, garnish) you can have as many other fillings as you like. Here, I've lined up some of my favourites. 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 1 tbsp roasted sesame oil500g/1lb 2oz pork mincestar anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional)20g/¾oz fresh root ginger, peeled and grated2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar70g/2½oz miso (I like using barley miso for this dish) 1 tbsp roasted sesame oil 500g/1lb 2oz pork mince star anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional) 20g/¾oz fresh root ginger, peeled and grated 2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar 70g/2½oz miso (I like using barley miso for this dish) 400g/14oz cooked Japanese short grain rice150g/5½oz vermicelli noodles1 tbsp roasted sesame oil½ tbsp roasted sesame seeds1 garlic clove, grated seasonal vegetables, cut into long stripssplash soy sauce and mirin6 eggs100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)pickles (such as pickled greens, umeboshi, daikon, kimchi)condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)salt 400g/14oz cooked Japanese short grain rice 150g/5½oz vermicelli noodles 1 tbsp roasted sesame oil ½ tbsp roasted sesame seeds 1 garlic clove, grated seasonal vegetables, cut into long strips splash soy sauce and mirin 6 eggs 100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained 30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix) pickles (such as pickled greens, umeboshi, daikon, kimchi) condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes) salt Method First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using.To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl.Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Recipe tips If you have veg boxes delivered or have a good veg grocer, add some seasonal veg – it’s a great way to introduce new vegetables to the family. I always like a bit of acidity in my food, so a pickle of some sort is often on the table, as well as chilli oil for the adults.
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lettuce_wraps_with_miso_18916_16x9.jpg As long as the main components of this dish are present (miso pork, lettuce, rice, garnish) you can have as many other fillings as you like. Here, I've lined up some of my favourites. 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried 1 tbsp roasted sesame oil500g/1lb 2oz pork mincestar anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional)20g/¾oz fresh root ginger, peeled and grated2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar70g/2½oz miso (I like using barley miso for this dish) 1 tbsp roasted sesame oil 500g/1lb 2oz pork mince star anise, ground cumin, cinnamon, Chinese five-spice powder or chopped walnuts (optional) 20g/¾oz fresh root ginger, peeled and grated 2 tbsp sake 1 tbsp soy sauce 50g/1¾oz sugar 70g/2½oz miso (I like using barley miso for this dish) 400g/14oz cooked Japanese short grain rice150g/5½oz vermicelli noodles1 tbsp roasted sesame oil½ tbsp roasted sesame seeds1 garlic clove, grated seasonal vegetables, cut into long stripssplash soy sauce and mirin6 eggs100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)pickles (such as pickled greens, umeboshi, daikon, kimchi)condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)salt 400g/14oz cooked Japanese short grain rice 150g/5½oz vermicelli noodles 1 tbsp roasted sesame oil ½ tbsp roasted sesame seeds 1 garlic clove, grated seasonal vegetables, cut into long strips splash soy sauce and mirin 6 eggs 100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained 30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix) pickles (such as pickled greens, umeboshi, daikon, kimchi) condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes) salt Method First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using.To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl.Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps. Recipe tips If you have veg boxes delivered or have a good veg grocer, add some seasonal veg – it’s a great way to introduce new vegetables to the family. I always like a bit of acidity in my food, so a pickle of some sort is often on the table, as well as chilli oil for the adults."
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389eb25d9bd33691c77ab14312bc21597a47df61ba339321cba54cebd2ec8d17
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Chicken katsu curry recipe
An average of 4.3 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_katsu_curry_48890_16x9.jpg This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot crispy morsels. 1 brown onion, chopped1 carrot, chopped1 tbsp sunflower oil2 garlic cloves, crushed2 tsp grated fresh ginger1 tbsp medium curry powder1 tbsp plain flour500ml/18fl oz chicken stock1–2 tbsp soy saucesalt and freshly ground black pepper 1 brown onion, chopped 1 carrot, chopped 1 tbsp sunflower oil 2 garlic cloves, crushed 2 tsp grated fresh ginger 1 tbsp medium curry powder 1 tbsp plain flour 500ml/18fl oz chicken stock 1–2 tbsp soy sauce salt and freshly ground black pepper 400g/14oz chicken mini fillets or 2 chicken breasts, cut into strips1 tbsp plain flour1 free-range egg, lightly beaten100g/3½oz dried breadcrumbs3 tbsp sunflower oiljasmine rice, to serve 400g/14oz chicken mini fillets or 2 chicken breasts, cut into strips 1 tbsp plain flour 1 free-range egg, lightly beaten 100g/3½oz dried breadcrumbs 3 tbsp sunflower oil jasmine rice, to serve Method To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper.To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray.Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper. To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray. To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated. Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. Recipe tips The curry sauce can be prepared in advance and kept in the fridge for 2–3 days or frozen for up to 3 months. Why not make a double quantity and freeze half for another dinner?
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"content": "An average of 4.3 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_katsu_curry_48890_16x9.jpg This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot crispy morsels. 1 brown onion, chopped1 carrot, chopped1 tbsp sunflower oil2 garlic cloves, crushed2 tsp grated fresh ginger1 tbsp medium curry powder1 tbsp plain flour500ml/18fl oz chicken stock1–2 tbsp soy saucesalt and freshly ground black pepper 1 brown onion, chopped 1 carrot, chopped 1 tbsp sunflower oil 2 garlic cloves, crushed 2 tsp grated fresh ginger 1 tbsp medium curry powder 1 tbsp plain flour 500ml/18fl oz chicken stock 1–2 tbsp soy sauce salt and freshly ground black pepper 400g/14oz chicken mini fillets or 2 chicken breasts, cut into strips1 tbsp plain flour1 free-range egg, lightly beaten100g/3½oz dried breadcrumbs3 tbsp sunflower oiljasmine rice, to serve 400g/14oz chicken mini fillets or 2 chicken breasts, cut into strips 1 tbsp plain flour 1 free-range egg, lightly beaten 100g/3½oz dried breadcrumbs 3 tbsp sunflower oil jasmine rice, to serve Method To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper.To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray.Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper. Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper. To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray. To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated. Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. Serve the crisp chicken with steamed rice and the hot curry sauce poured over. Recipe tips The curry sauce can be prepared in advance and kept in the fridge for 2–3 days or frozen for up to 3 months. Why not make a double quantity and freeze half for another dinner?"
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Teriyaki sauce recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_sauce_41888_16x9.jpg You will never need to buy teriyaki sauce again! Made with just four ingredients it couldn’t be simpler. Use this easy teriyaki sauce to transform chicken, steak, fish or aubergine. See Recipe Tips below. 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar Method Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Recipe tips To make this teriyaki sauce into a meal, fry some boneless chicken legs, salmon, steak or aubergine in oil until cooked to your liking then pour over the sauce in the pan.
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"title": "Teriyaki sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_sauce_41888_16x9.jpg You will never need to buy teriyaki sauce again! Made with just four ingredients it couldn’t be simpler. Use this easy teriyaki sauce to transform chicken, steak, fish or aubergine. See Recipe Tips below. 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar Method Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Recipe tips To make this teriyaki sauce into a meal, fry some boneless chicken legs, salmon, steak or aubergine in oil until cooked to your liking then pour over the sauce in the pan."
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5446357413a4bbf3c7e3c779b7938d4d3b1c17b258a1e26855ad15435b7ab36b
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Miso, prawn and mushroom noodle bowl recipe
An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_prawn_and_mushroom_81596_16x9.jpg The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week. In November 2023, this recipe was costed at an average of £2.53 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 17g protein, 30g carbohydrate (of which 5.6g sugars), 3.9g fat (of which 1.2g saturates), 5g fibre and 2.9g salt. 2 vegetable stock cubes50g/1¾oz miso paste250g/9oz mixed or chestnut mushrooms, sliced300g pack medium straight-to-wok noodlesbunch spring onions, sliced250g/9oz pak choi, sliced200g/7oz beansprouts150g/5½oz cooked, peeled king prawns1 red chilli, sliced, to garnish (optional)1 lime, cut into wedges, to serve 2 vegetable stock cubes 50g/1¾oz miso paste 250g/9oz mixed or chestnut mushrooms, sliced 300g pack medium straight-to-wok noodles bunch spring onions, sliced 250g/9oz pak choi, sliced 200g/7oz beansprouts 150g/5½oz cooked, peeled king prawns 1 red chilli, sliced, to garnish (optional) 1 lime, cut into wedges, to serve Method Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.
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"title": "Miso, prawn and mushroom noodle bowl recipe",
"content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_prawn_and_mushroom_81596_16x9.jpg The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week. In November 2023, this recipe was costed at an average of £2.53 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 17g protein, 30g carbohydrate (of which 5.6g sugars), 3.9g fat (of which 1.2g saturates), 5g fibre and 2.9g salt. 2 vegetable stock cubes50g/1¾oz miso paste250g/9oz mixed or chestnut mushrooms, sliced300g pack medium straight-to-wok noodlesbunch spring onions, sliced250g/9oz pak choi, sliced200g/7oz beansprouts150g/5½oz cooked, peeled king prawns1 red chilli, sliced, to garnish (optional)1 lime, cut into wedges, to serve 2 vegetable stock cubes 50g/1¾oz miso paste 250g/9oz mixed or chestnut mushrooms, sliced 300g pack medium straight-to-wok noodles bunch spring onions, sliced 250g/9oz pak choi, sliced 200g/7oz beansprouts 150g/5½oz cooked, peeled king prawns 1 red chilli, sliced, to garnish (optional) 1 lime, cut into wedges, to serve Method Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over."
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be2b42e139434c9daf28b451aba76f54ee90f4a1fb7fbd830f85a73a51a27cfb
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Miso ginger dressing recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_ginger_dressing_39953_16x9.jpg This delicious dressing brings subtle heat from fresh ginger – great for adding zip to noodles, slaws and rice bowls. 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce1 tsp honey 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste 3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce 1 tsp honey Method Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Store, covered, in the fridge for up to 5 days before using.
|
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"url": "https://www.bbc.co.uk/food/recipes/miso_ginger_dressing_39953",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso ginger dressing recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_ginger_dressing_39953_16x9.jpg This delicious dressing brings subtle heat from fresh ginger – great for adding zip to noodles, slaws and rice bowls. 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce1 tsp honey 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste 3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce 1 tsp honey Method Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Store, covered, in the fridge for up to 5 days before using."
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31fb80d6e9b683a54ee4245059f6e106b744db68f738245d432a33a91c9ba0c6
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Teriyaki chicken rice bowl recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_chicken_rice_95534_16x9.jpg A super speedy dinner that can be on the table in 20 minutes – you can swap the broccoli for any greens you like. 120g/4¼oz jasmine rice120g/4¼oz Tenderstem broccoli½ tbsp olive oil4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce1½ tbsp mirin1½ tbsp cooking sake1 tsp runny honey½ tsp rice vinegar½ tsp sesame seeds, toasted 120g/4¼oz jasmine rice 120g/4¼oz Tenderstem broccoli ½ tbsp olive oil 4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce 1½ tbsp mirin 1½ tbsp cooking sake 1 tsp runny honey ½ tsp rice vinegar ½ tsp sesame seeds, toasted Method Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender.Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce.Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Recipe tips To make this gluten-free, choose a gluten-free soy sauce or use tamari.
|
{
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/teriyaki_chicken_rice_95534",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Teriyaki chicken rice bowl recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_chicken_rice_95534_16x9.jpg A super speedy dinner that can be on the table in 20 minutes – you can swap the broccoli for any greens you like. 120g/4¼oz jasmine rice120g/4¼oz Tenderstem broccoli½ tbsp olive oil4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce1½ tbsp mirin1½ tbsp cooking sake1 tsp runny honey½ tsp rice vinegar½ tsp sesame seeds, toasted 120g/4¼oz jasmine rice 120g/4¼oz Tenderstem broccoli ½ tbsp olive oil 4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce 1½ tbsp mirin 1½ tbsp cooking sake 1 tsp runny honey ½ tsp rice vinegar ½ tsp sesame seeds, toasted Method Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender.Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce.Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Recipe tips To make this gluten-free, choose a gluten-free soy sauce or use tamari."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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b3985b7b3eef70971a7bd1ace9e6ea437adaf55cc117a6d1bc29dcf2d5320cc9
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Perfect sushi rice recipe
An average of 5.0 out of 5 stars from 4 ratings Yuki's fail safe method for perfect sushi rice, every time! 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar1 tbsp sea salt450g/1lb sushi rice 540ml/19½fl oz water 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar 1 tbsp sea salt 450g/1lb sushi rice 540ml/19½fl oz water Method To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid.Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately.
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"url": "https://www.bbc.co.uk/food/recipes/perfect_sushi_rice_73267",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Perfect sushi rice recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Yuki's fail safe method for perfect sushi rice, every time! 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar1 tbsp sea salt450g/1lb sushi rice 540ml/19½fl oz water 120ml/4fl oz rice vinegar or brown rice vinegar 3 tbsp sugar 1 tbsp sea salt 450g/1lb sushi rice 540ml/19½fl oz water Method To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid.Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the sushi-su (seasoning), put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with 540ml/19½fl oz water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Leaving the water in the pan, bring the rice to the boil, put the lid on and reduce the heat, letting it simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 5–10 minutes. Do not open the lid. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately. Put the rice in a wide flat dish such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look. Sushi rice is best served immediately."
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e3936ad1f1b6ef3555eefbd6e057c2cabd00548c091db975cd9511dbc0d5cee9
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Shredded tofu peanut ramen recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shredded_tofu_peanut_58701_16x9.jpg This quick and easy vegan noodle soup is packed with umami flavours, from the soy sauce broth to the marinated crispy tofu. Each serving provides 560 kcal, 26g protein, 54g carbohydrate (of which 10g sugars), 25g fat (of which 4.7g saturates), 6.8g fibre and 8g salt. 200g/7oz extra-firm tofu, coarsely grated2 tbsp dark soy sauce 200g/7oz extra-firm tofu, coarsely grated 2 tbsp dark soy sauce 1 tbsp sesame oil 4 spring onions, trimmed and choppedhandful fresh coriander, leaves and stalks separated and chopped2 garlic cloves, crushed 600ml/20fl oz vegetable stock2 tbsp peanut butter 2 tbsp dark soy sauce 1 tbsp sesame oil 4 spring onions, trimmed and chopped handful fresh coriander, leaves and stalks separated and chopped 2 garlic cloves, crushed 600ml/20fl oz vegetable stock 2 tbsp peanut butter 2 tbsp dark soy sauce 125g/4½oz dried noodles1 chilli, sliced (optional)1 lime, cut in half (optional) 125g/4½oz dried noodles 1 chilli, sliced (optional) 1 lime, cut in half (optional) Method Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6.Place the tofu in a bowl and stir in the soy sauce. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes.Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using. Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6. Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6. Place the tofu in a bowl and stir in the soy sauce. Place the tofu in a bowl and stir in the soy sauce. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes. Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using.
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"title": "Shredded tofu peanut ramen recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shredded_tofu_peanut_58701_16x9.jpg This quick and easy vegan noodle soup is packed with umami flavours, from the soy sauce broth to the marinated crispy tofu. Each serving provides 560 kcal, 26g protein, 54g carbohydrate (of which 10g sugars), 25g fat (of which 4.7g saturates), 6.8g fibre and 8g salt. 200g/7oz extra-firm tofu, coarsely grated2 tbsp dark soy sauce 200g/7oz extra-firm tofu, coarsely grated 2 tbsp dark soy sauce 1 tbsp sesame oil 4 spring onions, trimmed and choppedhandful fresh coriander, leaves and stalks separated and chopped2 garlic cloves, crushed 600ml/20fl oz vegetable stock2 tbsp peanut butter 2 tbsp dark soy sauce 1 tbsp sesame oil 4 spring onions, trimmed and chopped handful fresh coriander, leaves and stalks separated and chopped 2 garlic cloves, crushed 600ml/20fl oz vegetable stock 2 tbsp peanut butter 2 tbsp dark soy sauce 125g/4½oz dried noodles1 chilli, sliced (optional)1 lime, cut in half (optional) 125g/4½oz dried noodles 1 chilli, sliced (optional) 1 lime, cut in half (optional) Method Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6.Place the tofu in a bowl and stir in the soy sauce. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes.Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using. Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6. Preheat an air fryer to 180C or an oven to 200C/180C Fan/Gas 6. Place the tofu in a bowl and stir in the soy sauce. Place the tofu in a bowl and stir in the soy sauce. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. Cook in the air fryer for 10–12 minutes or in the oven for 15–18 minutes until crispy, turning regularly to ensure even cooking. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. To make the broth, heat the oil in a saucepan over a medium heat. Set aside some of the spring onions for the garnish. Add the remaining spring onions, coriander stalks and garlic to the pan and fry for 5–6 minutes until softened. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes. Pour in the vegetable stock, reduce the heat to low and leave to simmer for 10 minutes. Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. Mix together the peanut butter and soy sauce in a small bowl. Ladle in a small amount of the hot stock and whisk to emulsify the peanut butter mixture. Once loosened, add to the saucepan and stir to combine. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using. To serve, cook the noodles according to the packet instructions. Split the broth between two bowls, add the noodles and garnish with the crispy tofu, reserved spring onions and coriander leaves. Sprinkle over the chilli, if using. Serve immediately with the lime halves for squeezing, if using."
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970c1b02c67180b82a5af4296dea730dd86d3fc2152c190413894fa004271fd7
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Edamame and creamy avocado hand rolls recipe
An average of 5.0 out of 5 stars from 1 rating Easier then you think, make these edamame and avocado rolls. A cone-shape roll of seaweed wrapped around a rice sushi filling. ½ ripe avocado, peeled few drops yuzu juice or lemon juice1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar)2 tsp white sesame seeds 100g/3½oz cooked edamame beans2 sheets nori (or 4 half-sized sheets nori)200g/7oz cooked sushi rice4 tsp cress 2 tsp wasabi (optional)dash light soy sauce2 tsp snipped fresh chivespinch salt ½ ripe avocado, peeled few drops yuzu juice or lemon juice 1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar) 2 tsp white sesame seeds 100g/3½oz cooked edamame beans 2 sheets nori (or 4 half-sized sheets nori) 200g/7oz cooked sushi rice 4 tsp cress 2 tsp wasabi (optional) dash light soy sauce 2 tsp snipped fresh chives pinch salt Method Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently.There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you.Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Repeat with the remaining nori sheets and filling ingredients. Serve immediately.
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"title": "Edamame and creamy avocado hand rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Easier then you think, make these edamame and avocado rolls. A cone-shape roll of seaweed wrapped around a rice sushi filling. ½ ripe avocado, peeled few drops yuzu juice or lemon juice1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar)2 tsp white sesame seeds 100g/3½oz cooked edamame beans2 sheets nori (or 4 half-sized sheets nori)200g/7oz cooked sushi rice4 tsp cress 2 tsp wasabi (optional)dash light soy sauce2 tsp snipped fresh chivespinch salt ½ ripe avocado, peeled few drops yuzu juice or lemon juice 1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar) 2 tsp white sesame seeds 100g/3½oz cooked edamame beans 2 sheets nori (or 4 half-sized sheets nori) 200g/7oz cooked sushi rice 4 tsp cress 2 tsp wasabi (optional) dash light soy sauce 2 tsp snipped fresh chives pinch salt Method Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently.There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you.Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Repeat with the remaining nori sheets and filling ingredients. Serve immediately."
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34c9becd3b412282c7373304b5590f9078ee6914f08ceb8e1dae23c47fc16e91
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Futomaki giant rolls recipe
To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside.To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi.There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat.Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice.Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori.To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut. To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside. To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi. To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi. There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat. There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat. Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice. Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice. Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori. Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori. To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut.
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"title": "Futomaki giant rolls recipe",
"content": "To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside.To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi.There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat.Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice.Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori.To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut. To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the mushrooms and carrots, place the mushrooms, stock, carrots, soy sauce and sugar in a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes until soft. Remove the pan from the heat and leave to cool. Drain if there is any excess liquid. Set aside. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. To make the omelette, beat the eggs in a bowl. Add all of the other ingredients, except the oil, and mix well. Sieve the egg mixture into another bowl so that the mixture is smooth. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside. Heat the oil in a square frying pan until very hot. Carefully wipe the pan with a kitchen towel if the pan is too greasy. Pour a quarter of the egg mixture into the pan. Cook until it starts to solidify, then fold in half and then in half again so that it is a quarter of its size and is folded at the end of the pan. Add another quarter of the egg mixture and repeat until all of the egg mixture is used up and there is a firm block of omelette that is sized about 11–13x4–5cm/4¼–5x1½–1¾in. Leave to cool and cut into four long pieces. Set aside. To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi. To make the futomaki, slice the ends off the cucumber and cut to the same length as the nori sheets (about 20cm/8in). Cut it lengthways into four and remove the seeds carefully with a spoon or a knife. Cut the sticks lengthways in half again, so that there are eight sticks of cucumber. You need two sticks for this recipe, so wrap and store the rest in the fridge for 1–2 days to use in other sushi. There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat. There are some thin lines on the nori sheets. Place one sheet shiny-side down at the bottom of a sushi mat, with the lines of the sheet lying horizontally across the mat. Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice. Wet your fingers in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Look for the second line down from the top of the nori sheet, about 3–4cm/1¼–1½in down. Keeping the top 3–4cm/1¼–1½in of the sheet clear, spread a handful of rice (roughly 160g/5¾oz) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it onto the sheet. It must be a very thin layer of rice. Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori. Place one cucumber stick, two omelette pieces and half of the mushroom mixture side by side in the centre of the rice, along the length of the nori. To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. To roll the sushi, hold the fillings in place with your index, middle and ring fingers. Start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Do it quickly, making sure both the rice and filling are holding their place tightly. Then open the mat. You should be able to see the 3–4cm/1¼–1½in piece of nori without rice on it. Now finish rolling – you may only need to use your hands for this, not the mat. Repeat to make a second roll. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut. Either eat the futomaki whole or use a sharp wet knife to slice smoothly and quickly into pieces. Clean the knife after every cut."
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ad9296d007a1a1fe6dc03da34ee2faf341809965812172b16f5c760f2d87e8e2
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Katsu sando recipe
An average of 3.8 out of 5 stars from 5 ratings This Japanese sandwich has become very popular in restaurants in the UK – it is usually served with fried pork but this version uses chicken katsu for a delicious crunchy filling. 60g/2¼oz white cabbage, very thinly sliced 60g/2¼oz white cabbage, very thinly sliced 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood veins removed500ml/18fl oz vegetable oil, for deep-fryingsalt 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood veins removed 500ml/18fl oz vegetable oil, for deep-frying salt 40ml/1½fl oz rice vinegar 55ml/2fl oz soy sauce 40g/1½oz sugar 40ml/1½fl oz rice vinegar 55ml/2fl oz soy sauce 40g/1½oz sugar 100g/3½oz mayonnaise 1 free-range egg, hard-boiled and diced 40g/1½oz cornichon pickles, diced 10g diced red onionfew parsley leaves, very finely chopped1 tsp wholegrain mustard 100g/3½oz mayonnaise 1 free-range egg, hard-boiled and diced 40g/1½oz cornichon pickles, diced 10g diced red onion few parsley leaves, very finely chopped 1 tsp wholegrain mustard 2 quails' eggs (optional)4 thick slices soft white bread 20g/¾oz pickled cucumber30g/1oz tonkatsu sauce pickles, to serve 2 quails' eggs (optional) 4 thick slices soft white bread 20g/¾oz pickled cucumber 30g/1oz tonkatsu sauce pickles, to serve Method To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg).To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool.To make the tartare sauce, combine all of the ingredients in a bowl and mix very well.If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells.To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles. To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg). To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg). To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool. To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool. To make the tartare sauce, combine all of the ingredients in a bowl and mix very well. To make the tartare sauce, combine all of the ingredients in a bowl and mix very well. If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells. If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells. To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles.
|
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"url": "https://www.bbc.co.uk/food/recipes/katsu_sando_92362",
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"title": "Katsu sando recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings This Japanese sandwich has become very popular in restaurants in the UK – it is usually served with fried pork but this version uses chicken katsu for a delicious crunchy filling. 60g/2¼oz white cabbage, very thinly sliced 60g/2¼oz white cabbage, very thinly sliced 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood veins removed500ml/18fl oz vegetable oil, for deep-fryingsalt 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood veins removed 500ml/18fl oz vegetable oil, for deep-frying salt 40ml/1½fl oz rice vinegar 55ml/2fl oz soy sauce 40g/1½oz sugar 40ml/1½fl oz rice vinegar 55ml/2fl oz soy sauce 40g/1½oz sugar 100g/3½oz mayonnaise 1 free-range egg, hard-boiled and diced 40g/1½oz cornichon pickles, diced 10g diced red onionfew parsley leaves, very finely chopped1 tsp wholegrain mustard 100g/3½oz mayonnaise 1 free-range egg, hard-boiled and diced 40g/1½oz cornichon pickles, diced 10g diced red onion few parsley leaves, very finely chopped 1 tsp wholegrain mustard 2 quails' eggs (optional)4 thick slices soft white bread 20g/¾oz pickled cucumber30g/1oz tonkatsu sauce pickles, to serve 2 quails' eggs (optional) 4 thick slices soft white bread 20g/¾oz pickled cucumber 30g/1oz tonkatsu sauce pickles, to serve Method To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg).To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool.To make the tartare sauce, combine all of the ingredients in a bowl and mix very well.If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells.To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles. To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the white cabbage, soak the cabbage in a bowl of cold water for 20 minutes. Drain and set aside. To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg). To make the chicken katsu, place the cornflour and a pinch of salt in a wide shallow bowl. Place the eggs and breadcrumbs in two separate wide shallow bowls. Dust the chicken thighs in the cornflour mixture, dip in the egg and then coat in the breadcrumbs. Heat the vegetable oil to 180C in a deep saucepan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the chicken (about the same width as the quail egg). To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool. To make the nanban sauce, combine all of the ingredients in a saucepan and cook until the volume of the liquid is reduced by half. Remove from the heat and leave to cool. To make the tartare sauce, combine all of the ingredients in a bowl and mix very well. To make the tartare sauce, combine all of the ingredients in a bowl and mix very well. If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells. If using the quails' eggs, bring a saucepan of water to a simmer, then cook the eggs for 2 minutes 30 seconds, then plunge into a bowl of iced water. Remove and discard the shells. To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. To make the katsu sando, place the bread slices on a chopping board. Spread the tartare sauce on two slices of the bread and the nanban sauce on the other two slices. Put the white cabbage and pickled cucumber on the bread slices with the nanban sauce and top with some of the tonkatsu sauce, reserving some for the other bread slices. Place the fried chicken katsu on the bread slices with the tartare sauce, place the quail egg in the hole, if using, and top with the reserved tonkatsu sauce. Gently sandwich together the two halves of the katsu sando together to create two sandwiches and lightly press down. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles. Using a very sharp bread knife, cut all four sides of the crusts off from both sandwiches, wipe the knife and cut the sandwiches in half through the egg. For each serving, put the two halves together on a plate, sliced sides facing up. Serve with some pickles."
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5565ac3b3a15f475c77a01e25f66f28abdadf7195358ba4b4b547149e8b92702
|
Simple sushi recipe
Cook your sushi rice as per the packet instructions.Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper.Slice the avocado into thin strips.Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down.Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet.Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape).For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt.Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer.Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border.Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight.Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing.Serve with pickled ginger, wasabi and soy sauce. Cook your sushi rice as per the packet instructions. Cook your sushi rice as per the packet instructions. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Slice the avocado into thin strips. Slice the avocado into thin strips. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Serve with pickled ginger, wasabi and soy sauce. Serve with pickled ginger, wasabi and soy sauce.
|
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"url": "https://www.bbc.co.uk/food/recipes/simple_sushi_72487",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple sushi recipe",
"content": "Cook your sushi rice as per the packet instructions.Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper.Slice the avocado into thin strips.Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down.Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet.Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape).For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt.Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer.Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border.Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight.Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing.Serve with pickled ginger, wasabi and soy sauce. Cook your sushi rice as per the packet instructions. Cook your sushi rice as per the packet instructions. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Meanwhile, start making your spicy tuna filling. Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Slice the avocado into thin strips. Slice the avocado into thin strips. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Once your rice is cooked, it should have absorbed all the liquid in the pan, but if that's not the case drain away any remaining water. Stir a tablespoon rice vinegar and a good pinch of sugar into the hot rice. Transfer the rice to a tray and spread out in an even layer to help it cool down. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. Place a bamboo mat on a work surface and place a piece of clingfilm over the top. Sprinkle the cling film with an even layer of black sesame seeds, togarashi and toasted white sesame seeds. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. When the rice is cool, spoon half of it on top of the sesame seeds and togarashi. Use a wet hand to press down on the rice to make a smooth, even layer. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Place one of the nori sheets on top. Arrange your tuna, avocado and fresh chives in a straight line from top to bottom in the centre of the nori sheet. Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). Position your bamboo mat so you can roll it up away from you. Lift the edge and fold it over the filling, gently pressing along the length to keep it all together and taking care to ensure the cling film doesn't get caught in the roll. Continue to roll and press to create a tight roll of sushi. Keep the roll wrapped up until you are ready to serve (to help keep its shape). For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. For the maki roll, dress the carrots and cucumber with the rice vinegar, sesame oil, a pinch of sugar and salt. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place a nori sheet, rough-side up onto a bamboo mat. Gently spread the remaining sticky rice over the nori in an even layer, leaving a small border of seaweed at one edge. Use wet hands as before to help smooth out the rice into an even layer. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Lift the side of nori closest to the filling and bring it over the top of the vegetables, tucking in the nori and vegetables as you roll. Grip firmly as you fold to keep it neat and tight. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Wet the blade of a sharp knife and use it to slice both sushi rolls into 2cm/¾in slices. Keep wiping the knife as you go along as it makes it much easier to slice the sushi neatly. Remove the cling film from the tuna roll after slicing. Serve with pickled ginger, wasabi and soy sauce. Serve with pickled ginger, wasabi and soy sauce."
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ef37bc723269922455d5716c0bd06f09a4cbb70f4d44eaed0810361e0420cfd9
|
Korean dumplings with chilli dipping sauce recipe
An average of 5.0 out of 5 stars from 2 ratings These meaty Korean dumplings are stuffed with a delicious pork, beef, cabbage and tofu filling and served with a spicy chilli dipping sauce. 450g/1lb pork mince225g/8oz beef mince175g/6oz firm tofu, drained and finely crumbled250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped2½ tbsp soy sauce2 tbsp toasted sesame oil2 large garlic cloves, grated or finely chopped2 tsp sea salt2 tbsp grated fresh root ginger2 tsp sesame seeds, toasted2 tsp caster sugar¼ tsp freshly ground black pepper 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and finely crumbled 250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped 2½ tbsp soy sauce 2 tbsp toasted sesame oil 2 large garlic cloves, grated or finely chopped 2 tsp sea salt 2 tbsp grated fresh root ginger 2 tsp sesame seeds, toasted 2 tsp caster sugar ¼ tsp freshly ground black pepper 48 round eggless wonton wrappersvegetable oil, for fryingdried chilli threads (sil-gochu), to serve 48 round eggless wonton wrappers vegetable oil, for frying dried chilli threads (sil-gochu), to serve 6 tbsp soy sauce2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar1 tbsp thinly sliced Korean red chilli or Fresno chilli4½ tsp toasted sesame oil2 tsp sesame seeds, toasted2 spring onions, very thinly sliced on an angle 6 tbsp soy sauce 2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar 1 tbsp thinly sliced Korean red chilli or Fresno chilli 4½ tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 spring onions, very thinly sliced on an angle Method To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water.Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre.Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. Recipe tips You can freeze the uncooked, filled dumplings on the baking trays and then transfer the frozen dumplings to a freezer-proof bags to store. Boil or steam the frozen dumplings until cooked through and then pan-fry to make them crispy.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Korean dumplings with chilli dipping sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These meaty Korean dumplings are stuffed with a delicious pork, beef, cabbage and tofu filling and served with a spicy chilli dipping sauce. 450g/1lb pork mince225g/8oz beef mince175g/6oz firm tofu, drained and finely crumbled250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped2½ tbsp soy sauce2 tbsp toasted sesame oil2 large garlic cloves, grated or finely chopped2 tsp sea salt2 tbsp grated fresh root ginger2 tsp sesame seeds, toasted2 tsp caster sugar¼ tsp freshly ground black pepper 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and finely crumbled 250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped 2½ tbsp soy sauce 2 tbsp toasted sesame oil 2 large garlic cloves, grated or finely chopped 2 tsp sea salt 2 tbsp grated fresh root ginger 2 tsp sesame seeds, toasted 2 tsp caster sugar ¼ tsp freshly ground black pepper 48 round eggless wonton wrappersvegetable oil, for fryingdried chilli threads (sil-gochu), to serve 48 round eggless wonton wrappers vegetable oil, for frying dried chilli threads (sil-gochu), to serve 6 tbsp soy sauce2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar1 tbsp thinly sliced Korean red chilli or Fresno chilli4½ tsp toasted sesame oil2 tsp sesame seeds, toasted2 spring onions, very thinly sliced on an angle 6 tbsp soy sauce 2½ tbsp Korean apple cider vinegar (sagwa-shikcho) or rice vinegar 1 tbsp thinly sliced Korean red chilli or Fresno chilli 4½ tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 spring onions, very thinly sliced on an angle Method To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture.To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water.Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre.Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the filling, combine the filling ingredients in a large bowl. Mix together using your hands, really breaking up the tofu to create a mixture with a very uniform texture. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. To make the dumplings, line a couple of baking trays with greaseproof paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Unwrap the wonton wrappers and cover lightly with a piece of cling film to stop them drying out. Lay a wrapper on a clean work surface and put 1 tablespoon of the meat filling in the centre. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Dip a finger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Lay the dumpling on its side on one of the prepared baking trays. Repeat with the remaining wrappers and filling, making sure the dumplings are not touching on the baking tray. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Heat about 1 tablespoon of vegetable oil over a medium-high heat in a large non-stick frying pan. Working in batches, lay the dumplings on their sides in a single layer in the pan, without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. Flip and cook for a further 2–3 minutes until golden brown and the filling is cooked through. Transfer the fried dumplings to a wire rack or a plate lined with kitchen paper to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To make the dipping sauce, stir together all of the ingredients in a bowl. Cover and chill in the fridge if not using immediately. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. To serve, transfer the fried dumplings to a serving platter. Top with some chilli threads and serve immediately with the dipping sauce. Recipe tips You can freeze the uncooked, filled dumplings on the baking trays and then transfer the frozen dumplings to a freezer-proof bags to store. Boil or steam the frozen dumplings until cooked through and then pan-fry to make them crispy."
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2900ac32c82791cbd8a737e1f7462af04c612d722f6b1145e5a2d342e1c0cf13
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Gochujang chicken rice bowl recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gochujang_chicken_rice_39479_16x9.jpg A really easy, tasty dinner of spiced and tender chicken pieces with quick-pickled cucumber, rice and a moreish gochujang mayo. 2 tbsp light mayonnaise1½ tsp gochujang1½ tsp rice vinegar 2 tbsp light mayonnaise 1½ tsp gochujang 1½ tsp rice vinegar 1 cucumber, peeled and roughly chopped into chunks1 tsp rice vinegar1 tsp black sesame seedssea salt 1 cucumber, peeled and roughly chopped into chunks 1 tsp rice vinegar 1 tsp black sesame seeds sea salt 4 skinless boneless chicken thighs, cut into bite-sized pieces1 tbsp olive oil, plus extra for frying1 free-range egg, lightly beaten50g/1¾oz cornflour¼ tsp salt 4 skinless boneless chicken thighs, cut into bite-sized pieces 1 tbsp olive oil, plus extra for frying 1 free-range egg, lightly beaten 50g/1¾oz cornflour ¼ tsp salt 1 tbsp dark soy sauce1 tbsp gochujang2 tsp honey or maple syrup1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tbsp gochujang 2 tsp honey or maple syrup 1 tsp toasted sesame oil 120g/4¼oz cooked jasmine rice 120g/4¼oz cooked jasmine rice Method To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Meanwhile, cook the rice to the packet instructions. Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Recipe tips Double up the mayo, the sauce and the pickle as standby condiments for other meals. They'll keep in the fridge for a couple of days.
|
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"url": "https://www.bbc.co.uk/food/recipes/gochujang_chicken_rice_39479",
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"title": "Gochujang chicken rice bowl recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gochujang_chicken_rice_39479_16x9.jpg A really easy, tasty dinner of spiced and tender chicken pieces with quick-pickled cucumber, rice and a moreish gochujang mayo. 2 tbsp light mayonnaise1½ tsp gochujang1½ tsp rice vinegar 2 tbsp light mayonnaise 1½ tsp gochujang 1½ tsp rice vinegar 1 cucumber, peeled and roughly chopped into chunks1 tsp rice vinegar1 tsp black sesame seedssea salt 1 cucumber, peeled and roughly chopped into chunks 1 tsp rice vinegar 1 tsp black sesame seeds sea salt 4 skinless boneless chicken thighs, cut into bite-sized pieces1 tbsp olive oil, plus extra for frying1 free-range egg, lightly beaten50g/1¾oz cornflour¼ tsp salt 4 skinless boneless chicken thighs, cut into bite-sized pieces 1 tbsp olive oil, plus extra for frying 1 free-range egg, lightly beaten 50g/1¾oz cornflour ¼ tsp salt 1 tbsp dark soy sauce1 tbsp gochujang2 tsp honey or maple syrup1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tbsp gochujang 2 tsp honey or maple syrup 1 tsp toasted sesame oil 120g/4¼oz cooked jasmine rice 120g/4¼oz cooked jasmine rice Method To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside. To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper. Meanwhile, cook the rice to the packet instructions. Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo. Recipe tips Double up the mayo, the sauce and the pickle as standby condiments for other meals. They'll keep in the fridge for a couple of days."
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71655cb9f92ffc3a71c3bd75ad3c46bf978b4b054cfad3b7d04cb5151019304c
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Korean crispy cauliflower with spiced mayo recipe
Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl.Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended.Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower.Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly.For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt.Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side. Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl. Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended. Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower. Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower. Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly. For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt. For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt. Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side. Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side.
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"title": "Korean crispy cauliflower with spiced mayo recipe",
"content": "Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl.Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended.Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower.Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly.For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt.Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side. Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the vegetable oil to a medium saucepan over a high heat. Once hot, add the garlic and ginger and fry for 2 minutes. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. Add the gochujang, ketchup, honey, rice wine vinegar and soy sauce. Bring to a simmer and cook for at least 5 minutes until thick and sticky. Season with salt, pepper and sesame oil. Stir though the sesame seeds and set aside. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl. For the battered cauliflower, combine the plain flour, cornflour, potato starch, garlic powder, gochugaru (or chilli flakes) and a pinch of salt and pepper in a large bowl. Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. Slowly add the sparkling water to the flour and mix to form a smooth batter. Add the cauliflower and toss to coat evenly. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended. To fry the cauliflower, pour enough vegetable oil into a large, deep saucepan to form a layer about 3–4cm/1–1½in deep. Place over a medium heat until the oil reaches 170C on a cook's thermometer (alternatively, test the oil is at the correct temperature by dipping a wooden spoon into the oil, small bubbles will form around the wood when the oil is ready). CAUTION: hot oil can be dangerous. Do not leave unattended. Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower. Using a fork, carefully drop the cauliflower florets into the oil one at a time. Don't overcrowd the pan, you will probably have to fry the cauliflower in a few batches, depending on the size of your pan. Turn and fry until just lightly golden. Carefully remove the cauliflower from the hot oil using a slotted spoon and put on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining cauliflower. Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. Once all the florets are done, heat the oil to 170C again and return the cauliflower back to the oil for the second fry (again you will have to do this in batches). Cook until golden-brown, remove using a slotted spoon and place on fresh kitchen paper to absorb the oil. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly. When all the cauliflower florets are cooked, toss them in the sticky sauce to coat evenly. For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt. For the Korean-style mayonnaise, mix the mayonnaise and gochujang in a small bowl. Season with salt. Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side. Sprinkle the cauliflower with sesame seeds, spring onions and chilli. Serve with the mayonnaise on the side."
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056eb062a318adad823be012d88ef474c09e905ebf8d575f06216b62353abcd4
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Folded egg and rice with easy pantry sauce recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/folded_egg_and_rice_with_89537_16x9.jpg An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s. This simple homestyle version uses a few easy ingredients such as tomato ketchup and Worcestershire sauce to replicate the nostalgic charm. 1 tbsp tomato ketchup1 tbsp Worcestershire sauce1 tbsp soy sauce2 tsp golden granulated sugar1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 2 tsp golden granulated sugar 1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs2 tsp extra-virgin olive oilsea salt, to tasteknob of unsalted butter, for cooking 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs 2 tsp extra-virgin olive oil sea salt, to taste knob of unsalted butter, for cooking 1 tsp chopped chives, to garnish (optional)black pepper, to taste 1 tsp chopped chives, to garnish (optional) black pepper, to taste Method To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside.To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set.Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice.Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Recipe tips If you can't easily get hold of potato starch, you can use cornflour instead. To use, first mix 1 tsp cornflour with 2 tsp water to make a smooth slurry before combining with the other sauce ingredients.
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"title": "Folded egg and rice with easy pantry sauce 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/folded_egg_and_rice_with_89537_16x9.jpg An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s. This simple homestyle version uses a few easy ingredients such as tomato ketchup and Worcestershire sauce to replicate the nostalgic charm. 1 tbsp tomato ketchup1 tbsp Worcestershire sauce1 tbsp soy sauce2 tsp golden granulated sugar1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 2 tsp golden granulated sugar 1 tsp potato starch (available online or in some large supermarkets – see recipe tip) 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs2 tsp extra-virgin olive oilsea salt, to tasteknob of unsalted butter, for cooking 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs 2 tsp extra-virgin olive oil sea salt, to taste knob of unsalted butter, for cooking 1 tsp chopped chives, to garnish (optional)black pepper, to taste 1 tsp chopped chives, to garnish (optional) black pepper, to taste Method To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside.To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set.Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice.Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1–2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper. Recipe tips If you can't easily get hold of potato starch, you can use cornflour instead. To use, first mix 1 tsp cornflour with 2 tsp water to make a smooth slurry before combining with the other sauce ingredients."
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662bae71dc98aa3d9aa699dd408cbb1ace7a804bff1469d6a97a4d3730d75578
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Doenjang jjigae (Korean beef stew) recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doenjang_jjigae_korean_67063_16x9.jpg Doenjang jjigae is one of the two – the other being more widely known kimchi jjigae – common everyday staple stews that spells home comfort. While more traditionally a light fish based stock made from dried anchovies and dried kelp known as dasima is used, fish sauce can work a treat to give the stew similar depth of flavour along with deeply savoury doenjang. 1 tbsp toasted sesame oil1 tbsp vegetable oil200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips3 garlic cloves, crushed3 tbsp doenjang (Korean fermented bean paste)2 tsp gochujang (Korean red chilli paste)1 tsp gochugaru (Korean red pepper flakes)3 tbsp fish sauce½ onion, chopped (about 1cm/½in thick)150g/5½oz potatoes, cut into bite-sized chunks200g/7oz courgette, quartered and cut into bitesize chunks200g/7oz firm tofu, cubed into bitesize pieces100g/3½oz mushrooms (any type), quartered or roughly sliced2 jalapeño chillies, sliced2 spring onions, sliced (reserve some for garnish)sea salt flakes, to tastesteamed short-grain rice, to serve 1 tbsp toasted sesame oil 1 tbsp vegetable oil 200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips 3 garlic cloves, crushed 3 tbsp doenjang (Korean fermented bean paste) 2 tsp gochujang (Korean red chilli paste) 1 tsp gochugaru (Korean red pepper flakes) 3 tbsp fish sauce ½ onion, chopped (about 1cm/½in thick) 150g/5½oz potatoes, cut into bite-sized chunks 200g/7oz courgette, quartered and cut into bitesize chunks 200g/7oz firm tofu, cubed into bitesize pieces 100g/3½oz mushrooms (any type), quartered or roughly sliced 2 jalapeño chillies, sliced 2 spring onions, sliced (reserve some for garnish) sea salt flakes, to taste steamed short-grain rice, to serve Method Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured.Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil.Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender.Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on.Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice. Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured. Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured. Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil. Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil. Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender. Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender. Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on. Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on. Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice. Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice.
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"title": "Doenjang jjigae (Korean beef stew) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doenjang_jjigae_korean_67063_16x9.jpg Doenjang jjigae is one of the two – the other being more widely known kimchi jjigae – common everyday staple stews that spells home comfort. While more traditionally a light fish based stock made from dried anchovies and dried kelp known as dasima is used, fish sauce can work a treat to give the stew similar depth of flavour along with deeply savoury doenjang. 1 tbsp toasted sesame oil1 tbsp vegetable oil200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips3 garlic cloves, crushed3 tbsp doenjang (Korean fermented bean paste)2 tsp gochujang (Korean red chilli paste)1 tsp gochugaru (Korean red pepper flakes)3 tbsp fish sauce½ onion, chopped (about 1cm/½in thick)150g/5½oz potatoes, cut into bite-sized chunks200g/7oz courgette, quartered and cut into bitesize chunks200g/7oz firm tofu, cubed into bitesize pieces100g/3½oz mushrooms (any type), quartered or roughly sliced2 jalapeño chillies, sliced2 spring onions, sliced (reserve some for garnish)sea salt flakes, to tastesteamed short-grain rice, to serve 1 tbsp toasted sesame oil 1 tbsp vegetable oil 200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips 3 garlic cloves, crushed 3 tbsp doenjang (Korean fermented bean paste) 2 tsp gochujang (Korean red chilli paste) 1 tsp gochugaru (Korean red pepper flakes) 3 tbsp fish sauce ½ onion, chopped (about 1cm/½in thick) 150g/5½oz potatoes, cut into bite-sized chunks 200g/7oz courgette, quartered and cut into bitesize chunks 200g/7oz firm tofu, cubed into bitesize pieces 100g/3½oz mushrooms (any type), quartered or roughly sliced 2 jalapeño chillies, sliced 2 spring onions, sliced (reserve some for garnish) sea salt flakes, to taste steamed short-grain rice, to serve Method Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured.Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil.Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender.Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on.Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice. Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured. Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured. Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil. Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil. Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender. Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender. Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on. Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on. Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice. Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice."
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9ea9ee49ded2a5cea95960a6d64bab0b74e01421e044c7e096f4426269960ce5
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Gim pasta recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gim_pasta_54661_16x9.jpg In recent years, pasta has found its way into many kitchens in Korean homes, using more locally available ingredients to offer the taste of something a little different with ease. This simple store cupboard pasta uses ready-to-eat roasted seaweed thins also known as gim or snack gim to season the dish with a touch of ocean-flavoured umami. 400g/14oz dried spaghettisea salt flakes, to taste3 x 5g packs crispy seaweed thins5 tbsp extra-virgin olive oil, plus extra to garnish5 garlic cloves, thinly sliced½ tsp crushed chilli flakes1 tsp freshly cracked black pepper100g/3½oz Parmesan (or similar vegetarian hard cheese), gratedpinch chilli powder or gochugaru, to garnish (optional) 400g/14oz dried spaghetti sea salt flakes, to taste 3 x 5g packs crispy seaweed thins 5 tbsp extra-virgin olive oil, plus extra to garnish 5 garlic cloves, thinly sliced ½ tsp crushed chilli flakes 1 tsp freshly cracked black pepper 100g/3½oz Parmesan (or similar vegetarian hard cheese), grated pinch chilli powder or gochugaru, to garnish (optional) Method Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water.Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish).Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper.Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using.
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"title": "Gim pasta recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gim_pasta_54661_16x9.jpg In recent years, pasta has found its way into many kitchens in Korean homes, using more locally available ingredients to offer the taste of something a little different with ease. This simple store cupboard pasta uses ready-to-eat roasted seaweed thins also known as gim or snack gim to season the dish with a touch of ocean-flavoured umami. 400g/14oz dried spaghettisea salt flakes, to taste3 x 5g packs crispy seaweed thins5 tbsp extra-virgin olive oil, plus extra to garnish5 garlic cloves, thinly sliced½ tsp crushed chilli flakes1 tsp freshly cracked black pepper100g/3½oz Parmesan (or similar vegetarian hard cheese), gratedpinch chilli powder or gochugaru, to garnish (optional) 400g/14oz dried spaghetti sea salt flakes, to taste 3 x 5g packs crispy seaweed thins 5 tbsp extra-virgin olive oil, plus extra to garnish 5 garlic cloves, thinly sliced ½ tsp crushed chilli flakes 1 tsp freshly cracked black pepper 100g/3½oz Parmesan (or similar vegetarian hard cheese), grated pinch chilli powder or gochugaru, to garnish (optional) Method Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water.Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish).Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper.Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using."
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5c5ee1fd3fc9bde86f423e5fca1f819b867a54b84f7c0897636f74019e2d658c
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Kimchi jjigae with tofu recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/korean_kimchi_jjigae_27026_16x9.jpg A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 kcal, 14g protein, 13g carbohydrate (of which 6.9g sugars), 13g fat (of which 1.8g saturates), 3.4g fibre and 3.2g salt. 1 tbsp vegetable oil 1 onion, finely diced 1 spring onion (green part), thinly sliced, reserve a little for garnish 3 garlic cloves, finely diced 200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’) 1 tbsp gochujang paste 1 tsp soy sauce 2 tsp sesame oil 1 tsp sugar ½ tsp salt 300ml/10fl oz vegetable stock400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick 1 tbsp vegetable oil 1 onion, finely diced 1 spring onion (green part), thinly sliced, reserve a little for garnish 3 garlic cloves, finely diced 200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’) 1 tbsp gochujang paste 1 tsp soy sauce 2 tsp sesame oil 1 tsp sugar ½ tsp salt 300ml/10fl oz vegetable stock 400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick sesame seeds sesame oil reserved spring onion cooked rice sesame seeds sesame oil reserved spring onion cooked rice Method Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Taste the stew and adjust the seasoning, adding more salt if needed. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice. Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Taste the stew and adjust the seasoning, adding more salt if needed. Taste the stew and adjust the seasoning, adding more salt if needed. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice.
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"title": "Kimchi jjigae with tofu recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/korean_kimchi_jjigae_27026_16x9.jpg A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 kcal, 14g protein, 13g carbohydrate (of which 6.9g sugars), 13g fat (of which 1.8g saturates), 3.4g fibre and 3.2g salt. 1 tbsp vegetable oil 1 onion, finely diced 1 spring onion (green part), thinly sliced, reserve a little for garnish 3 garlic cloves, finely diced 200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’) 1 tbsp gochujang paste 1 tsp soy sauce 2 tsp sesame oil 1 tsp sugar ½ tsp salt 300ml/10fl oz vegetable stock400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick 1 tbsp vegetable oil 1 onion, finely diced 1 spring onion (green part), thinly sliced, reserve a little for garnish 3 garlic cloves, finely diced 200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi juice’) 1 tbsp gochujang paste 1 tsp soy sauce 2 tsp sesame oil 1 tsp sugar ½ tsp salt 300ml/10fl oz vegetable stock 400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick sesame seeds sesame oil reserved spring onion cooked rice sesame seeds sesame oil reserved spring onion cooked rice Method Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Taste the stew and adjust the seasoning, adding more salt if needed. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice. Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.). Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the garlic to the pan and stir-fry for about a minute until fragrant. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through. Taste the stew and adjust the seasoning, adding more salt if needed. Taste the stew and adjust the seasoning, adding more salt if needed. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice. Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice."
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35c19cdebc69085f21595d99edf73aaff01734cda0e79c4817cc1b7c393dc341
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Korean style barbecue chicken recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_barbecue_chicken_11994_16x9.jpg A sticky barbeque chicken, served with a savoury soy dip, spicy Korean sweetcorn and a refreshing seaweed salad. ½ onion, finely chopped2 pineapple rings, finely chopped 6 garlic cloves, crushed 2 spring onions, trimmed and finely chopped3 tbsp soy sauce 1 tbsp caster sugar 1 tbsp runny honey 1 tbsp sesame oil 80g/2¾oz Korean chilli paste (gochujang)2 tbsp Korean chilli flakes (gochugaru)2 chicken breast, skin removed and cut into strips ½ onion, finely chopped 2 pineapple rings, finely chopped 6 garlic cloves, crushed 2 spring onions, trimmed and finely chopped 3 tbsp soy sauce 1 tbsp caster sugar 1 tbsp runny honey 1 tbsp sesame oil 80g/2¾oz Korean chilli paste (gochujang) 2 tbsp Korean chilli flakes (gochugaru) 2 chicken breast, skin removed and cut into strips 30g/1oz dried wakame seaweed ½ cucumber, cut into chunks1 garlic clove, finely chopped1 tbsp caster sugar 4 tbsp rice wine vinegar ½ tsp salt 30g/1oz dried wakame seaweed ½ cucumber, cut into chunks 1 garlic clove, finely chopped 1 tbsp caster sugar 4 tbsp rice wine vinegar ½ tsp salt 2 tbsp soy sauce2 tbsp mirin 1–2 tsp black vinegar 1 tbsp caster sugar 1 tsp wasabi paste1 tbsp snipped fresh chives 2 tbsp soy sauce 2 tbsp mirin 1–2 tsp black vinegar 1 tbsp caster sugar 1 tsp wasabi paste 1 tbsp snipped fresh chives 30g/1oz unsalted butter3 corn on the cobs2 tsp Korean chilli flakes (gochugaru)3 tbsp Japanese mayonnaise1 tsp caster sugar 3 spring onions, trimmed and choppedhandful shredded mozzarella 30g/1oz unsalted butter 3 corn on the cobs 2 tsp Korean chilli flakes (gochugaru) 3 tbsp Japanese mayonnaise 1 tsp caster sugar 3 spring onions, trimmed and chopped handful shredded mozzarella 1 Cos lettuce, leaves separated2 red chillies, finely sliced4 radishes, finely sliced 1 Cos lettuce, leaves separated 2 red chillies, finely sliced 4 radishes, finely sliced Method To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. Cover the chicken with the marinade and leave to marinate overnight in the fridge. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes.To make the soy dip, mix all of the ingredients together in a bowl and set aside.To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Tip everything into the tin and roast for 8–10 minutes until bubbling. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side. To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. Cover the chicken with the marinade and leave to marinate overnight in the fridge. Cover the chicken with the marinade and leave to marinate overnight in the fridge. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes. To make the soy dip, mix all of the ingredients together in a bowl and set aside. To make the soy dip, mix all of the ingredients together in a bowl and set aside. To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Tip everything into the tin and roast for 8–10 minutes until bubbling. Tip everything into the tin and roast for 8–10 minutes until bubbling. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side.
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"title": "Korean style barbecue chicken recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_barbecue_chicken_11994_16x9.jpg A sticky barbeque chicken, served with a savoury soy dip, spicy Korean sweetcorn and a refreshing seaweed salad. ½ onion, finely chopped2 pineapple rings, finely chopped 6 garlic cloves, crushed 2 spring onions, trimmed and finely chopped3 tbsp soy sauce 1 tbsp caster sugar 1 tbsp runny honey 1 tbsp sesame oil 80g/2¾oz Korean chilli paste (gochujang)2 tbsp Korean chilli flakes (gochugaru)2 chicken breast, skin removed and cut into strips ½ onion, finely chopped 2 pineapple rings, finely chopped 6 garlic cloves, crushed 2 spring onions, trimmed and finely chopped 3 tbsp soy sauce 1 tbsp caster sugar 1 tbsp runny honey 1 tbsp sesame oil 80g/2¾oz Korean chilli paste (gochujang) 2 tbsp Korean chilli flakes (gochugaru) 2 chicken breast, skin removed and cut into strips 30g/1oz dried wakame seaweed ½ cucumber, cut into chunks1 garlic clove, finely chopped1 tbsp caster sugar 4 tbsp rice wine vinegar ½ tsp salt 30g/1oz dried wakame seaweed ½ cucumber, cut into chunks 1 garlic clove, finely chopped 1 tbsp caster sugar 4 tbsp rice wine vinegar ½ tsp salt 2 tbsp soy sauce2 tbsp mirin 1–2 tsp black vinegar 1 tbsp caster sugar 1 tsp wasabi paste1 tbsp snipped fresh chives 2 tbsp soy sauce 2 tbsp mirin 1–2 tsp black vinegar 1 tbsp caster sugar 1 tsp wasabi paste 1 tbsp snipped fresh chives 30g/1oz unsalted butter3 corn on the cobs2 tsp Korean chilli flakes (gochugaru)3 tbsp Japanese mayonnaise1 tsp caster sugar 3 spring onions, trimmed and choppedhandful shredded mozzarella 30g/1oz unsalted butter 3 corn on the cobs 2 tsp Korean chilli flakes (gochugaru) 3 tbsp Japanese mayonnaise 1 tsp caster sugar 3 spring onions, trimmed and chopped handful shredded mozzarella 1 Cos lettuce, leaves separated2 red chillies, finely sliced4 radishes, finely sliced 1 Cos lettuce, leaves separated 2 red chillies, finely sliced 4 radishes, finely sliced Method To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. Cover the chicken with the marinade and leave to marinate overnight in the fridge. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes.To make the soy dip, mix all of the ingredients together in a bowl and set aside.To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Tip everything into the tin and roast for 8–10 minutes until bubbling. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side. To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade. Cover the chicken with the marinade and leave to marinate overnight in the fridge. Cover the chicken with the marinade and leave to marinate overnight in the fridge. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes. Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes. To make the soy dip, mix all of the ingredients together in a bowl and set aside. To make the soy dip, mix all of the ingredients together in a bowl and set aside. To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl. Tip everything into the tin and roast for 8–10 minutes until bubbling. Tip everything into the tin and roast for 8–10 minutes until bubbling. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side. Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side."
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c033e5f4ebd20fc5ab8dc596db241ab026e05f0fba6e04fb27ac67bccb0c8f0a
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Korean-style mapo tofu recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_mapo_tofu_50944_16x9.jpg Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochujang and doenjang pastes. 1 tbsp sunflower oil1 onion, very finely chopped2 garlic cloves, finely chopped2 tsp fresh root ginger, peeled and finely grated400g/14oz beef mince1–2 tbsp Korean gochujang chilli paste 2½ tbsp Korean doenjang soybean paste (or miso paste)225ml/8fl oz chicken stock3 tbsp mirin3 tbsp Korean soju or sake2 tbsp soy sauce1 tsp sugar1 tbsp cornflour, whisked into 2 tbsp cold water until smooth1 tbsp toasted sesame oil 400g/14oz firm tofu, drained and cut into 2cm/¾in cubessea salt and freshly ground black pepper 1 tbsp sunflower oil 1 onion, very finely chopped 2 garlic cloves, finely chopped 2 tsp fresh root ginger, peeled and finely grated 400g/14oz beef mince 1–2 tbsp Korean gochujang chilli paste 2½ tbsp Korean doenjang soybean paste (or miso paste) 225ml/8fl oz chicken stock 3 tbsp mirin 3 tbsp Korean soju or sake 2 tbsp soy sauce 1 tsp sugar 1 tbsp cornflour, whisked into 2 tbsp cold water until smooth 1 tbsp toasted sesame oil 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes sea salt and freshly ground black pepper 2 spring onions, very thinly slicedblack and white sesame seedshandful coriander leaves (optional)freshly cooked short-grain sushi rice 2 spring onions, very thinly sliced black and white sesame seeds handful coriander leaves (optional) freshly cooked short-grain sushi rice Method Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side. Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side.
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"title": "Korean-style mapo tofu recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_mapo_tofu_50944_16x9.jpg Mapo tofu is traditionally a Chinese dish, but it's been given a Korean twist here with spicy gochujang and doenjang pastes. 1 tbsp sunflower oil1 onion, very finely chopped2 garlic cloves, finely chopped2 tsp fresh root ginger, peeled and finely grated400g/14oz beef mince1–2 tbsp Korean gochujang chilli paste 2½ tbsp Korean doenjang soybean paste (or miso paste)225ml/8fl oz chicken stock3 tbsp mirin3 tbsp Korean soju or sake2 tbsp soy sauce1 tsp sugar1 tbsp cornflour, whisked into 2 tbsp cold water until smooth1 tbsp toasted sesame oil 400g/14oz firm tofu, drained and cut into 2cm/¾in cubessea salt and freshly ground black pepper 1 tbsp sunflower oil 1 onion, very finely chopped 2 garlic cloves, finely chopped 2 tsp fresh root ginger, peeled and finely grated 400g/14oz beef mince 1–2 tbsp Korean gochujang chilli paste 2½ tbsp Korean doenjang soybean paste (or miso paste) 225ml/8fl oz chicken stock 3 tbsp mirin 3 tbsp Korean soju or sake 2 tbsp soy sauce 1 tsp sugar 1 tbsp cornflour, whisked into 2 tbsp cold water until smooth 1 tbsp toasted sesame oil 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes sea salt and freshly ground black pepper 2 spring onions, very thinly slicedblack and white sesame seedshandful coriander leaves (optional)freshly cooked short-grain sushi rice 2 spring onions, very thinly sliced black and white sesame seeds handful coriander leaves (optional) freshly cooked short-grain sushi rice Method Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side. Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Heat the oil in a large frying pan over a medium heat. When hot, add the onion and stir-fry for 2–3 minutes. Add the garlic and ginger and stir-fry for another minute, until aromatic. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the beef, turn up the heat a little and stir-fry for a minute or two until beginning to colour. Add the gochujang paste, doenjang paste, some salt and a few grindings of pepper. Stir to combine together and stir-fry over a high heat for 1–2 minutes, breaking up the beef until almost cooked. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Add the stock, mirin, soju (or sake), soy sauce, sugar, cornflour mixture, sesame oil and tofu and gently mix together. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir frequently and cook until the sauce has reduced down and is thick and glossy. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side. Serve in bowls with the spring onions, sesame seeds and coriander leaves scattered over and the rice on the side."
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9b4ece4aa2063725a61c4eb743edab9319154814ccde3dab31e3d908bb7a7a6b
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Smoked tofu and broccoli ram-don (jjapaguri) recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_ram-don_90896_16x9.jpg ‘Ram-don’ is an invented name for the Korean dish jjapaguri. In this version the meat is replaced with two types of tofu. 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil2 garlic cloves, finely chopped2.5cm/1in piece root ginger, peeled and finely chopped3 shallots, finely chopped2 red chillies, seeds removed and finely chopped1 tbsp cornflour1 tbsp rapeseed oil200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes400g/14oz firm tofu, drained and cut into 2cm/¾in cubes200g/7oz fresh shitake mushrooms, sliced1 tbsp Shaoxing rice wine2 tbsp dark soy sauce150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds2 tbsp vegetarian mushroom sauce1 tbsp clear rice vinegar1 tbsp tamari2 spring onions, trimmed and finely sliced on the angle into 1cm/½in 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil 2 garlic cloves, finely chopped 2.5cm/1in piece root ginger, peeled and finely chopped 3 shallots, finely chopped 2 red chillies, seeds removed and finely chopped 1 tbsp cornflour 1 tbsp rapeseed oil 200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes 200g/7oz fresh shitake mushrooms, sliced 1 tbsp Shaoxing rice wine 2 tbsp dark soy sauce 150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds 2 tbsp vegetarian mushroom sauce 1 tbsp clear rice vinegar 1 tbsp tamari 2 spring onions, trimmed and finely sliced on the angle into 1cm/½in 1 tsp dark soy sauce1 tsp chilli oil (such as Chiu chilli oil)1 tbsp tahini1 tbsp sweet chilli saucesprinkle shichimi togarashi pepper flakes (a Japanese spice blend) 1 tsp dark soy sauce 1 tsp chilli oil (such as Chiu chilli oil) 1 tbsp tahini 1 tbsp sweet chilli sauce sprinkle shichimi togarashi pepper flakes (a Japanese spice blend) Method Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed.Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste.Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls.Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well. Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed. Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed. Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste. Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste. Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls. Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well.
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"title": "Smoked tofu and broccoli ram-don (jjapaguri) recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_ram-don_90896_16x9.jpg ‘Ram-don’ is an invented name for the Korean dish jjapaguri. In this version the meat is replaced with two types of tofu. 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil2 garlic cloves, finely chopped2.5cm/1in piece root ginger, peeled and finely chopped3 shallots, finely chopped2 red chillies, seeds removed and finely chopped1 tbsp cornflour1 tbsp rapeseed oil200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes400g/14oz firm tofu, drained and cut into 2cm/¾in cubes200g/7oz fresh shitake mushrooms, sliced1 tbsp Shaoxing rice wine2 tbsp dark soy sauce150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds2 tbsp vegetarian mushroom sauce1 tbsp clear rice vinegar1 tbsp tamari2 spring onions, trimmed and finely sliced on the angle into 1cm/½in 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil 2 garlic cloves, finely chopped 2.5cm/1in piece root ginger, peeled and finely chopped 3 shallots, finely chopped 2 red chillies, seeds removed and finely chopped 1 tbsp cornflour 1 tbsp rapeseed oil 200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes 200g/7oz fresh shitake mushrooms, sliced 1 tbsp Shaoxing rice wine 2 tbsp dark soy sauce 150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds 2 tbsp vegetarian mushroom sauce 1 tbsp clear rice vinegar 1 tbsp tamari 2 spring onions, trimmed and finely sliced on the angle into 1cm/½in 1 tsp dark soy sauce1 tsp chilli oil (such as Chiu chilli oil)1 tbsp tahini1 tbsp sweet chilli saucesprinkle shichimi togarashi pepper flakes (a Japanese spice blend) 1 tsp dark soy sauce 1 tsp chilli oil (such as Chiu chilli oil) 1 tbsp tahini 1 tbsp sweet chilli sauce sprinkle shichimi togarashi pepper flakes (a Japanese spice blend) Method Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed.Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste.Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls.Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well. Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed. Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed. Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste. Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste. Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls. Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls. Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well. For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well."
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934c2b2ea607365b6eca0f239a014549d3c2bff4ee61071d2537e99c8fb21508
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Prawn, chicken and kimchi ramen recipe
An average of 5.0 out of 5 stars from 1 rating Quick, wholesome and full of flavour, this easy ramen recipe from Saturday Kitchen will keep you warm this winter. 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock2 tbsp vegetable oil2cm/1in fresh root ginger, peeled and sliced2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock 2 tbsp vegetable oil 2cm/1in fresh root ginger, peeled and sliced 2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced 1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste Method Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce.
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"title": "Prawn, chicken and kimchi ramen recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Quick, wholesome and full of flavour, this easy ramen recipe from Saturday Kitchen will keep you warm this winter. 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock2 tbsp vegetable oil2cm/1in fresh root ginger, peeled and sliced2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock 2 tbsp vegetable oil 2cm/1in fresh root ginger, peeled and sliced 2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced 1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste Method Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce."
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c6ea6c32eec4888b6247d80c5fb07a8577cc5b8bcc938d9dc35a70124c946ec3
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Pork belly ramen recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_ramen_74349_16x9.jpg Packed full of Asian aromas, a bowlful of ramen noodle soup with poached pork belly is comfort food beyond compare. 800g/1lb 12oz rindless rolled pork belly 500ml/18fl oz chicken stock2 star anise 1 garlic bulb, left whole2cm/1in fresh root ginger, peeled and sliced1 tbsp coriander seeds 800g/1lb 12oz rindless rolled pork belly 500ml/18fl oz chicken stock 2 star anise 1 garlic bulb, left whole 2cm/1in fresh root ginger, peeled and sliced 1 tbsp coriander seeds 500ml/18fl oz pork stock 2 tbsp miso paste 2cm/1in fresh root ginger, sliced3 garlic cloves, sliced 1 tbsp ketjap manis 1 tbsp gochujang (Korean chilli paste) 50ml/2fl oz soy sauce6 shiitake mushrooms, sliced3 oyster mushrooms, sliced6 pieces Tenderstem broccoli4 slices roasted sweet potato, unpeeled 500ml/18fl oz pork stock 2 tbsp miso paste 2cm/1in fresh root ginger, sliced 3 garlic cloves, sliced 1 tbsp ketjap manis 1 tbsp gochujang (Korean chilli paste) 50ml/2fl oz soy sauce 6 shiitake mushrooms, sliced 3 oyster mushrooms, sliced 6 pieces Tenderstem broccoli 4 slices roasted sweet potato, unpeeled 1 pack thin egg noodles, cooked4 crispy fried eggs2 tbsp chopped fresh coriander leaves1 red chilli, sliced20ml/¾fl oz Japanese chilli oila few drops sesame oil 2 tbsp crispy onions1–2 tsp ketjap manis 1 pack thin egg noodles, cooked 4 crispy fried eggs 2 tbsp chopped fresh coriander leaves 1 red chilli, sliced 20ml/¾fl oz Japanese chilli oil a few drops sesame oil 2 tbsp crispy onions 1–2 tsp ketjap manis Method To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly.To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes.Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side.Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked.When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste. To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly. To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes. To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes. Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side. Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side. Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked. Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked. When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste. When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste.
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"title": "Pork belly ramen recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_ramen_74349_16x9.jpg Packed full of Asian aromas, a bowlful of ramen noodle soup with poached pork belly is comfort food beyond compare. 800g/1lb 12oz rindless rolled pork belly 500ml/18fl oz chicken stock2 star anise 1 garlic bulb, left whole2cm/1in fresh root ginger, peeled and sliced1 tbsp coriander seeds 800g/1lb 12oz rindless rolled pork belly 500ml/18fl oz chicken stock 2 star anise 1 garlic bulb, left whole 2cm/1in fresh root ginger, peeled and sliced 1 tbsp coriander seeds 500ml/18fl oz pork stock 2 tbsp miso paste 2cm/1in fresh root ginger, sliced3 garlic cloves, sliced 1 tbsp ketjap manis 1 tbsp gochujang (Korean chilli paste) 50ml/2fl oz soy sauce6 shiitake mushrooms, sliced3 oyster mushrooms, sliced6 pieces Tenderstem broccoli4 slices roasted sweet potato, unpeeled 500ml/18fl oz pork stock 2 tbsp miso paste 2cm/1in fresh root ginger, sliced 3 garlic cloves, sliced 1 tbsp ketjap manis 1 tbsp gochujang (Korean chilli paste) 50ml/2fl oz soy sauce 6 shiitake mushrooms, sliced 3 oyster mushrooms, sliced 6 pieces Tenderstem broccoli 4 slices roasted sweet potato, unpeeled 1 pack thin egg noodles, cooked4 crispy fried eggs2 tbsp chopped fresh coriander leaves1 red chilli, sliced20ml/¾fl oz Japanese chilli oila few drops sesame oil 2 tbsp crispy onions1–2 tsp ketjap manis 1 pack thin egg noodles, cooked 4 crispy fried eggs 2 tbsp chopped fresh coriander leaves 1 red chilli, sliced 20ml/¾fl oz Japanese chilli oil a few drops sesame oil 2 tbsp crispy onions 1–2 tsp ketjap manis Method To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly.To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes.Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side.Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked.When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste. To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. To make the pork belly, season the pork belly then heat a ovenproof frying pan over a medium-high heat and brown all over. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly. Add the chicken stock, garlic bulb, star anise, coriander seeds and ginger and poach for 1½–2 hours. Remove the pork, chill and slice thinly. To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes. To make the ramen stock, in a large saucepan mix together the pork stock, miso paste, ginger, garlic, ketjap manis, gochujang and soy sauce and bring to a boil. Then reduce the heat and simmer for around 30 minutes. Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side. Meanwhile, in a separate frying pan over medium heat, fry the thinly sliced sweet potato until golden brown on each side. Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked. Strain the stock, then return to the pan and keep warm. Warm the mushrooms, broccoli and sweet potato for a few minutes in the stock until just cooked. When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste. When ready to serve add the cooked noodles to a serving dish. Top the noodles with the sliced pork belly and pour over the hot stock and vegetables. Add a crispy fried egg and all the garnish ingredients to taste."
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244bf23739d2f3e7363544719173d88c746d91bd6da9372547ee64d89bd62260
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Spicy gochujang udon noodles recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_gochujang_udon_71125_16x9.jpg This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. 2 tbsp gochujang2 tbsp light soy sauce1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil2 tsp sesame seeds, toasted2 garlic cloves, crushed300–400g/10½–14oz fresh or straight-to-wok udon noodles100g/3½oz baby spinach1 spring onion, thinly sliced, to garnish 2 tbsp gochujang 2 tbsp light soy sauce 1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 garlic cloves, crushed 300–400g/10½–14oz fresh or straight-to-wok udon noodles 100g/3½oz baby spinach 1 spring onion, thinly sliced, to garnish Method In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside.Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Recipe tips Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spicy_gochujang_udon_71125",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy gochujang udon noodles recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_gochujang_udon_71125_16x9.jpg This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. 2 tbsp gochujang2 tbsp light soy sauce1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil2 tsp sesame seeds, toasted2 garlic cloves, crushed300–400g/10½–14oz fresh or straight-to-wok udon noodles100g/3½oz baby spinach1 spring onion, thinly sliced, to garnish 2 tbsp gochujang 2 tbsp light soy sauce 1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 garlic cloves, crushed 300–400g/10½–14oz fresh or straight-to-wok udon noodles 100g/3½oz baby spinach 1 spring onion, thinly sliced, to garnish Method In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside.Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Recipe tips Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang."
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Cold kimchi noodles recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cold_kimchi_noodles_46688_16x9.jpg Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a boiled egg, it makes for a tasty, refreshing meal. 150g/5½oz kimchi, chopped (drained weight)4 tbsp kimchi brine2 tbsp toasted sesame oil1 tbsp sesame seeds, toasted 1 tbsp gochujang2 tsp sugar (any type)2 garlic cloves, crushed200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks2 hard-boiled eggs, halved 150g/5½oz kimchi, chopped (drained weight) 4 tbsp kimchi brine 2 tbsp toasted sesame oil 1 tbsp sesame seeds, toasted 1 tbsp gochujang 2 tsp sugar (any type) 2 garlic cloves, crushed 200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks 2 hard-boiled eggs, halved Method In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside.Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy.
|
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cold_kimchi_noodles_46688",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cold kimchi noodles recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cold_kimchi_noodles_46688_16x9.jpg Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a boiled egg, it makes for a tasty, refreshing meal. 150g/5½oz kimchi, chopped (drained weight)4 tbsp kimchi brine2 tbsp toasted sesame oil1 tbsp sesame seeds, toasted 1 tbsp gochujang2 tsp sugar (any type)2 garlic cloves, crushed200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks2 hard-boiled eggs, halved 150g/5½oz kimchi, chopped (drained weight) 4 tbsp kimchi brine 2 tbsp toasted sesame oil 1 tbsp sesame seeds, toasted 1 tbsp gochujang 2 tsp sugar (any type) 2 garlic cloves, crushed 200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks 2 hard-boiled eggs, halved Method In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside.Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy."
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"subdomain": "Recipes"
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6c7820ff7665af681c04b3170cd0950faeaa7c313d610e8b6945e877b28ca442
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Korean-style deep-fried rabbit pancakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_deep-fried_07913_16x9.jpg Rabbit is dipped in a spicy flour mixture and deep fried to crispy perfection. 1 rabbit, bones removed and cut into chunks 150ml/5fl oz buttermilk 2 tsp sesame oil½ tsp salt ½ tsp white pepper ½ tsp garlic powder 1 rabbit, bones removed and cut into chunks 150ml/5fl oz buttermilk 2 tsp sesame oil ½ tsp salt ½ tsp white pepper ½ tsp garlic powder 1 tsp ground ginger 1 tsp garlic powder1 tsp sea salt 1 tsp freshly ground black pepper 1 tsp Chinese five-spice powder 1 tsp chilli powder1 tsp smoked paprika 150g/5oz plain flour 1 tsp baking powder 1 tsp ground ginger 1 tsp garlic powder 1 tsp sea salt 1 tsp freshly ground black pepper 1 tsp Chinese five-spice powder 1 tsp chilli powder 1 tsp smoked paprika 150g/5oz plain flour 1 tsp baking powder 1 tbsp gochujang (Korean chilli paste) 1 tbsp tomato ketchup 2 tbsp runny honey 1 tbsp light soy sauce3 garlic cloves, chopped2 tsp chopped fresh root ginger1 tsp sesame oil 1 tbsp gochujang (Korean chilli paste) 1 tbsp tomato ketchup 2 tbsp runny honey 1 tbsp light soy sauce 3 garlic cloves, chopped 2 tsp chopped fresh root ginger 1 tsp sesame oil 1 packet Chinese pancakes 4 spring onions, shredded¼ pickled daikon, shredded¼ cucumber, shredded 2 tbsp toasted peanuts, chopped1 tbsp sesame seeds, toasted 1 packet Chinese pancakes 4 spring onions, shredded ¼ pickled daikon, shredded ¼ cucumber, shredded 2 tbsp toasted peanuts, chopped 1 tbsp sesame seeds, toasted Method To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the gochujang sauce, mix all the ingredients together in a bowl.To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately. To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the gochujang sauce, mix all the ingredients together in a bowl. To make the gochujang sauce, mix all the ingredients together in a bowl. To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately. To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately.
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"url": "https://www.bbc.co.uk/food/recipes/korean-style_deep-fried_07913",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Korean-style deep-fried rabbit pancakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_deep-fried_07913_16x9.jpg Rabbit is dipped in a spicy flour mixture and deep fried to crispy perfection. 1 rabbit, bones removed and cut into chunks 150ml/5fl oz buttermilk 2 tsp sesame oil½ tsp salt ½ tsp white pepper ½ tsp garlic powder 1 rabbit, bones removed and cut into chunks 150ml/5fl oz buttermilk 2 tsp sesame oil ½ tsp salt ½ tsp white pepper ½ tsp garlic powder 1 tsp ground ginger 1 tsp garlic powder1 tsp sea salt 1 tsp freshly ground black pepper 1 tsp Chinese five-spice powder 1 tsp chilli powder1 tsp smoked paprika 150g/5oz plain flour 1 tsp baking powder 1 tsp ground ginger 1 tsp garlic powder 1 tsp sea salt 1 tsp freshly ground black pepper 1 tsp Chinese five-spice powder 1 tsp chilli powder 1 tsp smoked paprika 150g/5oz plain flour 1 tsp baking powder 1 tbsp gochujang (Korean chilli paste) 1 tbsp tomato ketchup 2 tbsp runny honey 1 tbsp light soy sauce3 garlic cloves, chopped2 tsp chopped fresh root ginger1 tsp sesame oil 1 tbsp gochujang (Korean chilli paste) 1 tbsp tomato ketchup 2 tbsp runny honey 1 tbsp light soy sauce 3 garlic cloves, chopped 2 tsp chopped fresh root ginger 1 tsp sesame oil 1 packet Chinese pancakes 4 spring onions, shredded¼ pickled daikon, shredded¼ cucumber, shredded 2 tbsp toasted peanuts, chopped1 tbsp sesame seeds, toasted 1 packet Chinese pancakes 4 spring onions, shredded ¼ pickled daikon, shredded ¼ cucumber, shredded 2 tbsp toasted peanuts, chopped 1 tbsp sesame seeds, toasted Method To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the gochujang sauce, mix all the ingredients together in a bowl.To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately. To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil. To make the gochujang sauce, mix all the ingredients together in a bowl. To make the gochujang sauce, mix all the ingredients together in a bowl. To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately. To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately."
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b1981704e1f3f02e1d3f5aba26605c1f326541bddefd06d84fc4219ac68e1b81
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Korean-style grilled salmon with cucumber pickle recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_grilled_37134_16x9.jpg This dinner is quick and simple to make but packed with Asian flavours, from the spicy salmon to the ginger bok choi and cucumber pickle. 2 tbsp vegetable oil, for frying2 garlic cloves, crushed1 tsp crushed fresh root ginger 1 green chilli, diced1 cucumber, grated2 tbsp cashew nuts, toasted and chopped2 tbsp sesame oil 2 tbsp soy sauce2 tbsp Chinese black vinegar1 tbsp chopped fresh coriander 2 tbsp vegetable oil, for frying 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 green chilli, diced 1 cucumber, grated 2 tbsp cashew nuts, toasted and chopped 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp Chinese black vinegar 1 tbsp chopped fresh coriander 50g/1¾oz doenjang paste (or miso)2 tbsp gochujang paste1 tbsp runny honey 2 tbsp sesame oil, plus extra for greasing2 tsp sesame seeds 3 garlic cloves, crushed1 shallot, peeled and roughly chopped2 tbsp macadamia nuts, roughly chopped½ apple, peeled and roughly chopped2 tbsp vegetable oil200g/7oz salmon 50g/1¾oz doenjang paste (or miso) 2 tbsp gochujang paste 1 tbsp runny honey 2 tbsp sesame oil, plus extra for greasing 2 tsp sesame seeds 3 garlic cloves, crushed 1 shallot, peeled and roughly chopped 2 tbsp macadamia nuts, roughly chopped ½ apple, peeled and roughly chopped 2 tbsp vegetable oil 200g/7oz salmon 2 tbsp vegetable oil, for frying4 garlic cloves, sliced 2 tbsp rice vinegar2 tbsp soy sauce 4 tsp palm sugar 2 bok choi, cut into quarters 1 red chilli, thinly sliced, to serve 2 tbsp vegetable oil, for frying 4 garlic cloves, sliced 2 tbsp rice vinegar 2 tbsp soy sauce 4 tsp palm sugar 2 bok choi, cut into quarters 1 red chilli, thinly sliced, to serve Method To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain.Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli. To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain. Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli. Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli.
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"title": "Korean-style grilled salmon with cucumber pickle recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean-style_grilled_37134_16x9.jpg This dinner is quick and simple to make but packed with Asian flavours, from the spicy salmon to the ginger bok choi and cucumber pickle. 2 tbsp vegetable oil, for frying2 garlic cloves, crushed1 tsp crushed fresh root ginger 1 green chilli, diced1 cucumber, grated2 tbsp cashew nuts, toasted and chopped2 tbsp sesame oil 2 tbsp soy sauce2 tbsp Chinese black vinegar1 tbsp chopped fresh coriander 2 tbsp vegetable oil, for frying 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 green chilli, diced 1 cucumber, grated 2 tbsp cashew nuts, toasted and chopped 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp Chinese black vinegar 1 tbsp chopped fresh coriander 50g/1¾oz doenjang paste (or miso)2 tbsp gochujang paste1 tbsp runny honey 2 tbsp sesame oil, plus extra for greasing2 tsp sesame seeds 3 garlic cloves, crushed1 shallot, peeled and roughly chopped2 tbsp macadamia nuts, roughly chopped½ apple, peeled and roughly chopped2 tbsp vegetable oil200g/7oz salmon 50g/1¾oz doenjang paste (or miso) 2 tbsp gochujang paste 1 tbsp runny honey 2 tbsp sesame oil, plus extra for greasing 2 tsp sesame seeds 3 garlic cloves, crushed 1 shallot, peeled and roughly chopped 2 tbsp macadamia nuts, roughly chopped ½ apple, peeled and roughly chopped 2 tbsp vegetable oil 200g/7oz salmon 2 tbsp vegetable oil, for frying4 garlic cloves, sliced 2 tbsp rice vinegar2 tbsp soy sauce 4 tsp palm sugar 2 bok choi, cut into quarters 1 red chilli, thinly sliced, to serve 2 tbsp vegetable oil, for frying 4 garlic cloves, sliced 2 tbsp rice vinegar 2 tbsp soy sauce 4 tsp palm sugar 2 bok choi, cut into quarters 1 red chilli, thinly sliced, to serve Method To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain.Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli. To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the cucumber pickle, heat the oil in a small frying pan and fry the garlic, ginger and chilli. Add the cucumber and cashew nuts and fry for 3–4 minutes. Stir in the sesame oil, soy, vinegar and coriander and taste. Set aside in a serving bowl. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. To make the salmon, blitz all of the ingredients except the salmon and vegetable oil in a food processor or blender. Coat the salmon in the paste. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Heat the grill to hot. Grease a baking tray with the vegetable oil and place the salmon on the tray. Cook the salmon under the hot grill for 6–8 minutes until blistered. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. Meanwhile, to make the bok choi, heat the oil and fry the garlic until crisp. Add the vinegar, soy sauce and sugar and cook until reduced to a syrup. Spoon this over the bok choi in a serving bowl. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain. To make the blanched bok choi, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water and drain. Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli. Serve the salmon with the bok choi and cucumber pickle. Top with the sliced red chilli."
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Korean grilled beef short ribs (galbi gui) recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_grilled_beef_72703_16x9.jpg For Koreans, galbi is the ultimate grilled beef dish. Serve it with salad leaves, rice, kimchi and pickled onions, using the leaves to make small parcels containing a little of everything. In Korea, two different cuts of short ribs are used for this dish, but the easiest cut to find outside Korea is the LA galbi cut, where a rack is cut in very thin slices across the bone. You can buy it ready-cut in the freezer section of Korean stores. 800g/1lb 12oz beef short ribs, LA or flanken cut, rinsed5 tbsp soy sauce2 tbsp roasted sesame oil3 tbsp runny honey2 tbsp mirin½ Asian or 1 regular pear, peeled, cored and roughly chopped½ onion, roughly chopped6 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and finely grated½ tsp freshly ground black pepper 800g/1lb 12oz beef short ribs, LA or flanken cut, rinsed 5 tbsp soy sauce 2 tbsp roasted sesame oil 3 tbsp runny honey 2 tbsp mirin ½ Asian or 1 regular pear, peeled, cored and roughly chopped ½ onion, roughly chopped 6 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ tsp freshly ground black pepper Method Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain.Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight.If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places.Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately. Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain. Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain. Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight. Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight. If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places. Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately. Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately.
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"title": "Korean grilled beef short ribs (galbi gui) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_grilled_beef_72703_16x9.jpg For Koreans, galbi is the ultimate grilled beef dish. Serve it with salad leaves, rice, kimchi and pickled onions, using the leaves to make small parcels containing a little of everything. In Korea, two different cuts of short ribs are used for this dish, but the easiest cut to find outside Korea is the LA galbi cut, where a rack is cut in very thin slices across the bone. You can buy it ready-cut in the freezer section of Korean stores. 800g/1lb 12oz beef short ribs, LA or flanken cut, rinsed5 tbsp soy sauce2 tbsp roasted sesame oil3 tbsp runny honey2 tbsp mirin½ Asian or 1 regular pear, peeled, cored and roughly chopped½ onion, roughly chopped6 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and finely grated½ tsp freshly ground black pepper 800g/1lb 12oz beef short ribs, LA or flanken cut, rinsed 5 tbsp soy sauce 2 tbsp roasted sesame oil 3 tbsp runny honey 2 tbsp mirin ½ Asian or 1 regular pear, peeled, cored and roughly chopped ½ onion, roughly chopped 6 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ tsp freshly ground black pepper Method Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain.Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight.If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places.Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately. Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain. Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain. Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight. Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight. If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places. If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places. Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately. Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately."
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Korean short beef ribs with banchan and rice recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_beef_short_ribs_39255_16x9.jpg Serve these flavour-packed marinated ribs alongside traditional Korean side dishes such as pickles and kimchi. 800g/1lb 12oz short beef ribs, cut flanken-style 75ml/5 tbsp soy sauce 75ml/5 tbsp rice wine or sake (or use water) 3 tbsp runny honey 1 small onion 1 small firm pear (nashi, if you can find it), peeled and cored 5 garlic cloves thumb-sized piece fresh root ginger, grated 2 tbsp sesame oil 2 tsp ground black pepper 1 tbsp gochujang paste 800g/1lb 12oz short beef ribs, cut flanken-style 75ml/5 tbsp soy sauce 75ml/5 tbsp rice wine or sake (or use water) 3 tbsp runny honey 1 small onion 1 small firm pear (nashi, if you can find it), peeled and cored 5 garlic cloves thumb-sized piece fresh root ginger, grated 2 tbsp sesame oil 2 tsp ground black pepper 1 tbsp gochujang paste 6 baby cucumbers (or 1 large) 1 tbsp sea salt flakes 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 1 garlic clove, crushed 2 tsp soft dark brown sugar 2 tsp fish sauce 2 tsp gochujang paste 6 baby cucumbers (or 1 large) 1 tbsp sea salt flakes 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 1 garlic clove, crushed 2 tsp soft dark brown sugar 2 tsp fish sauce 2 tsp gochujang paste 1 tbsp sesame seeds, toasted 2 spring onions, thinly sliced steamed rice kimchi Korean or Japanese pickles Little Gem lettuce leaves, separated ssamjang sauce 1 tbsp sesame seeds, toasted 2 spring onions, thinly sliced steamed rice kimchi Korean or Japanese pickles Little Gem lettuce leaves, separated ssamjang sauce Method Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge.To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce. Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge. Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge. To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce.
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"title": "Korean short beef ribs with banchan and rice 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/korean_beef_short_ribs_39255_16x9.jpg Serve these flavour-packed marinated ribs alongside traditional Korean side dishes such as pickles and kimchi. 800g/1lb 12oz short beef ribs, cut flanken-style 75ml/5 tbsp soy sauce 75ml/5 tbsp rice wine or sake (or use water) 3 tbsp runny honey 1 small onion 1 small firm pear (nashi, if you can find it), peeled and cored 5 garlic cloves thumb-sized piece fresh root ginger, grated 2 tbsp sesame oil 2 tsp ground black pepper 1 tbsp gochujang paste 800g/1lb 12oz short beef ribs, cut flanken-style 75ml/5 tbsp soy sauce 75ml/5 tbsp rice wine or sake (or use water) 3 tbsp runny honey 1 small onion 1 small firm pear (nashi, if you can find it), peeled and cored 5 garlic cloves thumb-sized piece fresh root ginger, grated 2 tbsp sesame oil 2 tsp ground black pepper 1 tbsp gochujang paste 6 baby cucumbers (or 1 large) 1 tbsp sea salt flakes 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 1 garlic clove, crushed 2 tsp soft dark brown sugar 2 tsp fish sauce 2 tsp gochujang paste 6 baby cucumbers (or 1 large) 1 tbsp sea salt flakes 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 1 garlic clove, crushed 2 tsp soft dark brown sugar 2 tsp fish sauce 2 tsp gochujang paste 1 tbsp sesame seeds, toasted 2 spring onions, thinly sliced steamed rice kimchi Korean or Japanese pickles Little Gem lettuce leaves, separated ssamjang sauce 1 tbsp sesame seeds, toasted 2 spring onions, thinly sliced steamed rice kimchi Korean or Japanese pickles Little Gem lettuce leaves, separated ssamjang sauce Method Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge.To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce. Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge. Put the ribs into a container. Mix the soy sauce with the rice wine or water and honey and pour over the ribs. In a small food processor, blend the onion, pear, garlic and grated ginger to a smooth paste and add this to the ribs, along with the sesame oil, pepper and gochujang. Turn to coat evenly and mix, then cover and leave to marinate for at least 2 hours, covered in the fridge. To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. To make the pickled cucumber, slice the cucumbers into rounds, sprinkle with the sea salt flakes and leave to drain in a sieve over a bowl. In a separate small bowl, mix together the rest of the pickle ingredients. Rinse the cucumbers and pat them dry, then toss in the pickling mixture and leave for at least 1 hour. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. When you are ready to cook the ribs, remove them from the marinade, shaking off any excess and discarding the marinade. Place a griddle pan over a high heat and, once hot, add the ribs (or place them on a barbecue over a direct heat) and cook for 2 minutes on each side (4–5 minutes each side if you have a thicker cut), or until you have deep char marks on the outside and the beef is still slightly pink inside (medium-rare). Rest the ribs for 5 minutes, covered with kitchen foil, then slice into bite-sized pieces. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce. To serve, arrange the meat on a warmed platter and scatter with toasted sesame seeds and spring onions. Bring to the table with bowls of rice, the pickled cucumber, kimchi, pickles, lettuce leaves and the ssamjang sauce."
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Chicken tacos with mango salsa recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_taco_mix_with_65125_16x9.jpg This is a versatile chicken mince recipe that works well stuffed into soft or crispy taco shells, but is also delicious on top of nachos, rolled into a burrito or even simply served with rice. 1 tbsp oil1 red onion, finely chopped 2 garlic cloves, crushed small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped500g/1lb 2oz chicken mince 1 tbsp sweet, smoked paprika 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp dried chilli flakes (optional)2 tbsp tomato purée 1–2 tbsp maple syrup (optional)1 tbsp lime juice 400g tin black beans, drained and rinsedsea salt and freshly cracked black pepper 1 tbsp oil 1 red onion, finely chopped 2 garlic cloves, crushed small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped 500g/1lb 2oz chicken mince 1 tbsp sweet, smoked paprika 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp dried chilli flakes (optional) 2 tbsp tomato purée 1–2 tbsp maple syrup (optional) 1 tbsp lime juice 400g tin black beans, drained and rinsed sea salt and freshly cracked black pepper 1 large mango, peeled, stone removed and cut into small cubes 1 small red chilli, finely chopped 1 tbsp roughly chopped fresh coriander½ lime, zest and juice 1 large mango, peeled, stone removed and cut into small cubes 1 small red chilli, finely chopped 1 tbsp roughly chopped fresh coriander ½ lime, zest and juice 12 small soft corn tortillas or crispy taco shells (gluten-free if necessary)soured cream 12 small soft corn tortillas or crispy taco shells (gluten-free if necessary) soured cream Method To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute.Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned.Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan.Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick.To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute. To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute. Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned. Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned. Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan. Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick. Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick. To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. Recipe tips This chicken mince can also be used on nachos, sprinkled and baked with cheese, popped in a soft tortilla to make a quesadilla or burrito, or simply served with rice and soured cream. For the mango salsa, the mango should ideally be ripe but still firm.
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_taco_mix_with_65125_16x9.jpg This is a versatile chicken mince recipe that works well stuffed into soft or crispy taco shells, but is also delicious on top of nachos, rolled into a burrito or even simply served with rice. 1 tbsp oil1 red onion, finely chopped 2 garlic cloves, crushed small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped500g/1lb 2oz chicken mince 1 tbsp sweet, smoked paprika 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp dried chilli flakes (optional)2 tbsp tomato purée 1–2 tbsp maple syrup (optional)1 tbsp lime juice 400g tin black beans, drained and rinsedsea salt and freshly cracked black pepper 1 tbsp oil 1 red onion, finely chopped 2 garlic cloves, crushed small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped 500g/1lb 2oz chicken mince 1 tbsp sweet, smoked paprika 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp dried chilli flakes (optional) 2 tbsp tomato purée 1–2 tbsp maple syrup (optional) 1 tbsp lime juice 400g tin black beans, drained and rinsed sea salt and freshly cracked black pepper 1 large mango, peeled, stone removed and cut into small cubes 1 small red chilli, finely chopped 1 tbsp roughly chopped fresh coriander½ lime, zest and juice 1 large mango, peeled, stone removed and cut into small cubes 1 small red chilli, finely chopped 1 tbsp roughly chopped fresh coriander ½ lime, zest and juice 12 small soft corn tortillas or crispy taco shells (gluten-free if necessary)soured cream 12 small soft corn tortillas or crispy taco shells (gluten-free if necessary) soured cream Method To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute.Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned.Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan.Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick.To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute. To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute. Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned. Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned. Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the tomato purée, maple syrup (if using) and lime juice and stir through. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan. Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan. Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick. Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick. To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table. Recipe tips This chicken mince can also be used on nachos, sprinkled and baked with cheese, popped in a soft tortilla to make a quesadilla or burrito, or simply served with rice and soured cream. For the mango salsa, the mango should ideally be ripe but still firm."
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0974d82374f1e5280db6625894f041b147edb142984be87293ac0c5e798d7471
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Mexican fried potato sandwich recipe
An average of 5.0 out of 5 stars from 1 rating Inspired by zesty Mexican flavours with plenty of spice, this next-level sandwich will make it a lunch to remember! 1 toasted sweetcorn on the cob, corn removed¼ white cabbage, shredded2 jalapeño peppers, chopped25g/1oz chopped fresh coriander2 limes, juice only3 tbsp Greek-style yoghurt4 spring onions, chopped2 tbsp olive oil1 tbsp cider vinegar, to tastesalt and freshly ground black pepper 1 toasted sweetcorn on the cob, corn removed ¼ white cabbage, shredded 2 jalapeño peppers, chopped 25g/1oz chopped fresh coriander 2 limes, juice only 3 tbsp Greek-style yoghurt 4 spring onions, chopped 2 tbsp olive oil 1 tbsp cider vinegar, to taste salt and freshly ground black pepper 2 tbsp vegetable oil3 dried ancho chillies, rehydrated3 dried chipotle chillies, rehydrated4 garlic cloves, crushed1 onion, chopped3 jalapeño peppers, chopped300ml/½ pint tomato passata2 tbsp red wine vinegarsalt and freshly ground black pepper 2 tbsp vegetable oil 3 dried ancho chillies, rehydrated 3 dried chipotle chillies, rehydrated 4 garlic cloves, crushed 1 onion, chopped 3 jalapeño peppers, chopped 300ml/½ pint tomato passata 2 tbsp red wine vinegar salt and freshly ground black pepper 2 small crusty white bread roll, halved50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated1 avocado, chopped or mashed spiced chips, to serve 2 small crusty white bread roll, halved 50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated 1 avocado, chopped or mashed spiced chips, to serve spiced chips, to serve Method To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper.To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper.Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside.To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. .
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"title": "Mexican fried potato sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Inspired by zesty Mexican flavours with plenty of spice, this next-level sandwich will make it a lunch to remember! 1 toasted sweetcorn on the cob, corn removed¼ white cabbage, shredded2 jalapeño peppers, chopped25g/1oz chopped fresh coriander2 limes, juice only3 tbsp Greek-style yoghurt4 spring onions, chopped2 tbsp olive oil1 tbsp cider vinegar, to tastesalt and freshly ground black pepper 1 toasted sweetcorn on the cob, corn removed ¼ white cabbage, shredded 2 jalapeño peppers, chopped 25g/1oz chopped fresh coriander 2 limes, juice only 3 tbsp Greek-style yoghurt 4 spring onions, chopped 2 tbsp olive oil 1 tbsp cider vinegar, to taste salt and freshly ground black pepper 2 tbsp vegetable oil3 dried ancho chillies, rehydrated3 dried chipotle chillies, rehydrated4 garlic cloves, crushed1 onion, chopped3 jalapeño peppers, chopped300ml/½ pint tomato passata2 tbsp red wine vinegarsalt and freshly ground black pepper 2 tbsp vegetable oil 3 dried ancho chillies, rehydrated 3 dried chipotle chillies, rehydrated 4 garlic cloves, crushed 1 onion, chopped 3 jalapeño peppers, chopped 300ml/½ pint tomato passata 2 tbsp red wine vinegar salt and freshly ground black pepper 2 small crusty white bread roll, halved50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated1 avocado, chopped or mashed spiced chips, to serve 2 small crusty white bread roll, halved 50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated 1 avocado, chopped or mashed spiced chips, to serve spiced chips, to serve Method To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper.To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper.Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside.To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. ."
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6e90cc411e924429c30446f650b6ba705f693c2607b42195e484c063f7c583ec
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Mexican-style street corn pudla recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_street_corn_51262_16x9.jpg Pudla (or cheela) are simple gram flour pancakes eaten in most Indian homes. This is my Mexican-inspired take, using charred corn and jalapeños. 300g/10½oz gram flour3 tbsp gluten-free self-raising flour1 tsp salt150g/5½oz light soured cream, plus 100g/3½oz to serve2 spring onions, finely chopped375ml/13fl oz warm water2 corn on the cob100g/3½oz feta, crumbled 3 tbsp finely chopped fresh coriander leaves1 tbsp neutral oil (such as rapeseed)1 large fresh jalapeño or green chilli, sliced into thin rings ¼ tsp chilli powder (optional) 300g/10½oz gram flour 3 tbsp gluten-free self-raising flour 1 tsp salt 150g/5½oz light soured cream, plus 100g/3½oz to serve 2 spring onions, finely chopped 375ml/13fl oz warm water 2 corn on the cob 100g/3½oz feta, crumbled 3 tbsp finely chopped fresh coriander leaves 1 tbsp neutral oil (such as rapeseed) 1 large fresh jalapeño or green chilli, sliced into thin rings ¼ tsp chilli powder (optional) 200g/7oz tomato salsa1 lime, cut into wedges1 large avocado, sliced 200g/7oz tomato salsa 1 lime, cut into wedges 1 large avocado, sliced Method Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes.Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve.Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up.Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes. Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve. Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up. Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Recipe tips The pudla are cooked in a similar way to American pancakes, so make sure not to add too much oil at once when cooking.
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"url": "https://www.bbc.co.uk/food/recipes/mexican_street_corn_51262",
"type": "HowTo",
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"title": "Mexican-style street corn pudla recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_street_corn_51262_16x9.jpg Pudla (or cheela) are simple gram flour pancakes eaten in most Indian homes. This is my Mexican-inspired take, using charred corn and jalapeños. 300g/10½oz gram flour3 tbsp gluten-free self-raising flour1 tsp salt150g/5½oz light soured cream, plus 100g/3½oz to serve2 spring onions, finely chopped375ml/13fl oz warm water2 corn on the cob100g/3½oz feta, crumbled 3 tbsp finely chopped fresh coriander leaves1 tbsp neutral oil (such as rapeseed)1 large fresh jalapeño or green chilli, sliced into thin rings ¼ tsp chilli powder (optional) 300g/10½oz gram flour 3 tbsp gluten-free self-raising flour 1 tsp salt 150g/5½oz light soured cream, plus 100g/3½oz to serve 2 spring onions, finely chopped 375ml/13fl oz warm water 2 corn on the cob 100g/3½oz feta, crumbled 3 tbsp finely chopped fresh coriander leaves 1 tbsp neutral oil (such as rapeseed) 1 large fresh jalapeño or green chilli, sliced into thin rings ¼ tsp chilli powder (optional) 200g/7oz tomato salsa1 lime, cut into wedges1 large avocado, sliced 200g/7oz tomato salsa 1 lime, cut into wedges 1 large avocado, sliced Method Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes.Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve.Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up.Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl. Gradually add the warm water, beating with a whisk to avoid lumps. Continue to beat for 2–3 minutes until completely smooth. Cover and set aside at room temperature for 30 minutes. Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Meanwhile, heat a griddle pan on a high heat. Once smoking hot, place the corn into the pan, turning every 20–30 seconds until grill marks appear on the surface. Remove the corn from the pan and set aside to cool. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve. Once cool, carefully cut the kernels from the corn using a sharp knife. Add three-quarters of the corn to the rested batter, reserving the rest to serve. Add the feta and coriander to the batter, reserving a few tablespoons of each to serve. Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Preheat a lidded non-stick frying pan over a medium heat and lightly grease with the oil. Ensure the pan is moderately hot but not smoking. Place a large ladleful of the batter into the preheated pan and use the base of the ladle to spread it out, as though you’re making a large pancake. It should be around 3–4mm thick. Evenly place some slices of jalapeño on top, lower the heat slightly and cover with a lid. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Cook for 2–3 minutes, then remove the lid. Drizzle a little oil over, once the top loses its shine. Use a flexible spatula to turn the pudla over and cook the other side until golden brown, about 2 minutes. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up. Transfer the pudla to a warmed plate and repeat the process until all the batter is used up. Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Place the pudla onto serving plates and top with the reserved spring onions, corn, feta, coriander, jalapeño and an optional sprinkling of chilli powder. Serve the pudla with tomato salsa, lime wedges and sliced avocado. Recipe tips The pudla are cooked in a similar way to American pancakes, so make sure not to add too much oil at once when cooking."
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Vegetarian tacos recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lime_and_chipotle_black_35645_16x9.jpg These delicious and zesty vegetarian tacos are a doddle to make - but even better, everything can be made in advance. 2 garlic cloves, finely choppedolive oil, for frying1 tsp ground cinnamon 1 tsp ground cumin 1 tsp chipotle paste or 1 red chilli, finely chopped2 x 400g tins black beanssea salt and freshly ground black pepper 2 garlic cloves, finely chopped olive oil, for frying 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp chipotle paste or 1 red chilli, finely chopped 2 x 400g tins black beans sea salt and freshly ground black pepper 20 cherry tomatoes½ red chilli, deseeded and finely chopped few sprigs fresh coriander, leaves picked½ lime, juice only extra virgin olive oil, to taste 20 cherry tomatoes ½ red chilli, deseeded and finely chopped few sprigs fresh coriander, leaves picked ½ lime, juice only extra virgin olive oil, to taste 1 ripe avocado, stone removed and peeled 1 green chilli½ lime, juice only 1 ripe avocado, stone removed and peeled 1 green chilli ½ lime, juice only 8 wheat or corn tortillas 4 free-range eggs, friedhandful of grated cheese, such as manchego or queso frescobunch breakfast radishes, cleaned and choppednatural, sheep or coconut milk yoghurt (optional)a few coriander sprigssweet chilli sauce 8 wheat or corn tortillas 4 free-range eggs, fried handful of grated cheese, such as manchego or queso fresco bunch breakfast radishes, cleaned and chopped natural, sheep or coconut milk yoghurt (optional) a few coriander sprigs sweet chilli sauce Method For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like. Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. Recipe tips Manchego is often made using animal rennet, but vegetarian versions are available.
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"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lime_and_chipotle_black_35645_16x9.jpg These delicious and zesty vegetarian tacos are a doddle to make - but even better, everything can be made in advance. 2 garlic cloves, finely choppedolive oil, for frying1 tsp ground cinnamon 1 tsp ground cumin 1 tsp chipotle paste or 1 red chilli, finely chopped2 x 400g tins black beanssea salt and freshly ground black pepper 2 garlic cloves, finely chopped olive oil, for frying 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp chipotle paste or 1 red chilli, finely chopped 2 x 400g tins black beans sea salt and freshly ground black pepper 20 cherry tomatoes½ red chilli, deseeded and finely chopped few sprigs fresh coriander, leaves picked½ lime, juice only extra virgin olive oil, to taste 20 cherry tomatoes ½ red chilli, deseeded and finely chopped few sprigs fresh coriander, leaves picked ½ lime, juice only extra virgin olive oil, to taste 1 ripe avocado, stone removed and peeled 1 green chilli½ lime, juice only 1 ripe avocado, stone removed and peeled 1 green chilli ½ lime, juice only 8 wheat or corn tortillas 4 free-range eggs, friedhandful of grated cheese, such as manchego or queso frescobunch breakfast radishes, cleaned and choppednatural, sheep or coconut milk yoghurt (optional)a few coriander sprigssweet chilli sauce 8 wheat or corn tortillas 4 free-range eggs, fried handful of grated cheese, such as manchego or queso fresco bunch breakfast radishes, cleaned and chopped natural, sheep or coconut milk yoghurt (optional) a few coriander sprigs sweet chilli sauce Method For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like. For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like. Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using. Recipe tips Manchego is often made using animal rennet, but vegetarian versions are available."
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dd2d9dddbd189799ab423940850ce0902ced7b9e504e974dfb7bac4c8cc5df66
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Beer braised pork tacos recipe
An average of 3.4 out of 5 stars from 8 ratings Fall-apart tender pork in a smoky sauce makes a winning taco filling, perfect for familiy meals or dinner with friends. 2 tbsp olive oil½ pork shoulder, cut into 2–3cm cubes1 onion, peeled and sliced2 garlic cloves, peeled and left whole1 red pepper, deseeded and chopped into 2–3cm chunks1 yellow pepper, deseeded and chopped into 2–3cm chunks1 tsp smoked paprika1 tsp ground cumin1 tsp chilli powder1 tsp chopped fresh oregano1 tsp fresh thyme leaves 1 bay leaf1 dried ancho chilli, left whole2 tbsp chipotle chilli paste400ml/14fl oz beer250ml/9fl oz chicken stock50ml/2fl oz sherry vinegar 2 tbsp olive oil ½ pork shoulder, cut into 2–3cm cubes 1 onion, peeled and sliced 2 garlic cloves, peeled and left whole 1 red pepper, deseeded and chopped into 2–3cm chunks 1 yellow pepper, deseeded and chopped into 2–3cm chunks 1 tsp smoked paprika 1 tsp ground cumin 1 tsp chilli powder 1 tsp chopped fresh oregano 1 tsp fresh thyme leaves 1 bay leaf 1 dried ancho chilli, left whole 2 tbsp chipotle chilli paste 400ml/14fl oz beer 250ml/9fl oz chicken stock 50ml/2fl oz sherry vinegar 8 small tortillas, warmed1 avocado, finely chopped½ iceberg lettuce, shredded 1 red chilli, sliced100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped1 lime, cut into wedges 8 small tortillas, warmed 1 avocado, finely chopped ½ iceberg lettuce, shredded 1 red chilli, sliced 100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped 1 lime, cut into wedges Method To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5.Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat.Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft.Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions.
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"content": "An average of 3.4 out of 5 stars from 8 ratings Fall-apart tender pork in a smoky sauce makes a winning taco filling, perfect for familiy meals or dinner with friends. 2 tbsp olive oil½ pork shoulder, cut into 2–3cm cubes1 onion, peeled and sliced2 garlic cloves, peeled and left whole1 red pepper, deseeded and chopped into 2–3cm chunks1 yellow pepper, deseeded and chopped into 2–3cm chunks1 tsp smoked paprika1 tsp ground cumin1 tsp chilli powder1 tsp chopped fresh oregano1 tsp fresh thyme leaves 1 bay leaf1 dried ancho chilli, left whole2 tbsp chipotle chilli paste400ml/14fl oz beer250ml/9fl oz chicken stock50ml/2fl oz sherry vinegar 2 tbsp olive oil ½ pork shoulder, cut into 2–3cm cubes 1 onion, peeled and sliced 2 garlic cloves, peeled and left whole 1 red pepper, deseeded and chopped into 2–3cm chunks 1 yellow pepper, deseeded and chopped into 2–3cm chunks 1 tsp smoked paprika 1 tsp ground cumin 1 tsp chilli powder 1 tsp chopped fresh oregano 1 tsp fresh thyme leaves 1 bay leaf 1 dried ancho chilli, left whole 2 tbsp chipotle chilli paste 400ml/14fl oz beer 250ml/9fl oz chicken stock 50ml/2fl oz sherry vinegar 8 small tortillas, warmed1 avocado, finely chopped½ iceberg lettuce, shredded 1 red chilli, sliced100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped1 lime, cut into wedges 8 small tortillas, warmed 1 avocado, finely chopped ½ iceberg lettuce, shredded 1 red chilli, sliced 100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped 1 lime, cut into wedges Method To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5.Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat.Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft.Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions."
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Hairy Bikers' taco seasoning recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taco_seasoning_47611_16x9.jpg This seasoning can be used as a rub for chicken fillets or add to stir-fried peppers, onions and mushrooms for vegetarian tacos. By The Hairy Bikers From Hairy Bikers: Route 66 Shopping list Ingredients 2 tbsp chilli powder, or to taste2 tbsp ground cumin1 tbsp sweet paprika1 tbsp dried oregano1 tbsp garlic powder1 tsp onion powder1 tsp black pepper1 tsp salt 2 tbsp chilli powder, or to taste 2 tbsp ground cumin 1 tbsp sweet paprika 1 tbsp dried oregano 1 tbsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp salt Method Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Related recipes Tomato pasta sauce. By Jo Pratt Ultra processed food swaps that won’t cost the earth recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basictomatoandbasils_67840_16x9.jpg Pulled chicken tacos with chocolate mole sauce. By Sue Quinn taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_chicken_tacos_11826_16x9.jpg Cauliflower tacos. By Miguel Barclay taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_36272_16x9.jpg Fish tacos 'Ensenada' By Rick Stein taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_tacos_ensenada_42309_16x9.jpg Deep-fried crispy tacos with duck confit and relish. By Matt Tebbutt taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_crispy_tacos_with_83812_16x9.jpg This recipe is from... Hairy Bikers: Route 66. 5. Episode 5 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p07qk9gm.jpg Recipes from this episode Chicken and pepper quesadillasNavajo lamb stewGarlic bok choiHoney and soy glazed trout Chicken and pepper quesadillas Navajo lamb stew Garlic bok choi Honey and soy glazed trout
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"title": "Hairy Bikers' taco seasoning recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taco_seasoning_47611_16x9.jpg This seasoning can be used as a rub for chicken fillets or add to stir-fried peppers, onions and mushrooms for vegetarian tacos. By The Hairy Bikers From Hairy Bikers: Route 66 Shopping list Ingredients 2 tbsp chilli powder, or to taste2 tbsp ground cumin1 tbsp sweet paprika1 tbsp dried oregano1 tbsp garlic powder1 tsp onion powder1 tsp black pepper1 tsp salt 2 tbsp chilli powder, or to taste 2 tbsp ground cumin 1 tbsp sweet paprika 1 tbsp dried oregano 1 tbsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp salt Method Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Related recipes Tomato pasta sauce. By Jo Pratt Ultra processed food swaps that won’t cost the earth recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basictomatoandbasils_67840_16x9.jpg Pulled chicken tacos with chocolate mole sauce. By Sue Quinn taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_chicken_tacos_11826_16x9.jpg Cauliflower tacos. By Miguel Barclay taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_36272_16x9.jpg Fish tacos 'Ensenada' By Rick Stein taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_tacos_ensenada_42309_16x9.jpg Deep-fried crispy tacos with duck confit and relish. By Matt Tebbutt taco recipes (55) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_crispy_tacos_with_83812_16x9.jpg This recipe is from... Hairy Bikers: Route 66. 5. Episode 5 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p07qk9gm.jpg Recipes from this episode Chicken and pepper quesadillasNavajo lamb stewGarlic bok choiHoney and soy glazed trout Chicken and pepper quesadillas Navajo lamb stew Garlic bok choi Honey and soy glazed trout"
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1c8e299f00ba3ec8121118aa4c534d6a8ced67fb658bab233cbc8cb68790bcee
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Refried black beans recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_beans_two_ways_13084_16x9.jpg Tinned black beans makes this batch of refried beans ready in no time! Make them for tacos, perhaps, then use the leftovers to make molletes – a Mexican version of beans on toast, with melty cheese and a refreshing spoonful of pico de gallo salsa on the side. 2 tbsp olive oil1 large onion, chopped4 garlic cloves, crushed1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved½ vegetable stock cube 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, crushed 1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved ½ vegetable stock cube 150g/5½oz cherry tomatoes, finely chopped1 jalapeño chilli, finely chopped½ lime, juice only½ small onion, finely chopped20g/¾oz fresh coriander, roughly choppedpinch salt 150g/5½oz cherry tomatoes, finely chopped 1 jalapeño chilli, finely chopped ½ lime, juice only ½ small onion, finely chopped 20g/¾oz fresh coriander, roughly chopped pinch salt 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved1 tbsp salted butter, softened4 heaped tbsp refried beans (see above)125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved 1 tbsp salted butter, softened 4 heaped tbsp refried beans (see above) 125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) Method To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl.To make the molletes, heat your grill to the highest setting.Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly!Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl. To make the salsa, mix all the ingredients together in a bowl. To make the molletes, heat your grill to the highest setting. To make the molletes, heat your grill to the highest setting. Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa.
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"title": "Refried black beans recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_beans_two_ways_13084_16x9.jpg Tinned black beans makes this batch of refried beans ready in no time! Make them for tacos, perhaps, then use the leftovers to make molletes – a Mexican version of beans on toast, with melty cheese and a refreshing spoonful of pico de gallo salsa on the side. 2 tbsp olive oil1 large onion, chopped4 garlic cloves, crushed1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved½ vegetable stock cube 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, crushed 1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved ½ vegetable stock cube 150g/5½oz cherry tomatoes, finely chopped1 jalapeño chilli, finely chopped½ lime, juice only½ small onion, finely chopped20g/¾oz fresh coriander, roughly choppedpinch salt 150g/5½oz cherry tomatoes, finely chopped 1 jalapeño chilli, finely chopped ½ lime, juice only ½ small onion, finely chopped 20g/¾oz fresh coriander, roughly chopped pinch salt 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved1 tbsp salted butter, softened4 heaped tbsp refried beans (see above)125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved 1 tbsp salted butter, softened 4 heaped tbsp refried beans (see above) 125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) Method To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl.To make the molletes, heat your grill to the highest setting.Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly!Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl. To make the salsa, mix all the ingredients together in a bowl. To make the molletes, heat your grill to the highest setting. To make the molletes, heat your grill to the highest setting. Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa."
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b83dadd4b25ea5da180f2205cf66e80e232b29e5b7dcaaf455c4bbd61a5d8f42
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Grilled hispi cabbage with mole and salsa macha recipe
To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden.Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl.Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon.Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture.Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée.Add more salt and vinegar if preferred. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes.To make the cabbage, preheat a griddle pan over a high heat. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs. To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden. To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden. Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl. Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl. Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon. Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture. Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture. Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée. Add more salt and vinegar if preferred. Add more salt and vinegar if preferred. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes. To make the cabbage, preheat a griddle pan over a high heat. To make the cabbage, preheat a griddle pan over a high heat. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs.
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"title": "Grilled hispi cabbage with mole and salsa macha recipe",
"content": "To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden.Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl.Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon.Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture.Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée.Add more salt and vinegar if preferred. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes.To make the cabbage, preheat a griddle pan over a high heat. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs. To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden. To make the salsa macha, toast the sesame seeds in a dry frying pan for 6–7 minutes or until lightly golden. Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl. Transfer half of the sesame seeds to a blender and blend until mostly ground. Transfer the rest to a large bowl. Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Toast the pumpkin seeds, if using, in the same pan until toasted and ‘popping’. Transfer to the bowl with the sesame seeds. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Heat half of the vegetable oil in a deep saucepan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil should be gently bubbling, but not too hot that it burns the nuts and chillies. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Deep-fry the garlic for 4–5 minutes until lightly golden. Transfer the garlic to the blender using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon. Add the peanuts to the oil and fry until they are a pale caramel colour and smelling deliciously nutty. Transfer to the bowl with the pumpkin seeds using a slotted spoon. Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture. Fry the chillies for 30–60 seconds or until just darkened in colour. Chillies burn even faster than garlic and will taste bitter when burnt. Transfer the chillies to the blender containing the garlic mixture. Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Add the salt and remaining oil to the blender and blend a few times to get a rough paste. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Allow the cooking oil to cool before carefully adding the cooking oil and the peanut mixture to the blender. Blend until there is a mixture of chunky nuts and some ground nuts. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. Season with salt if preferred – the chilli oil should taste richly nutty and delicious. Pour into a sterilised jar and set aside. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. To make the mole, soak the cashew nuts in 180ml/6¼fl oz water for 30 minutes. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée. Place the soaked cashews in a blender with their soaking liquid. Add the lime juice, chilli (if using), vinegar, herbs and salt. Blend to a bright and smooth purée. Add more salt and vinegar if preferred. Add more salt and vinegar if preferred. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. Transfer to a saucepan and warm gently – if you overheat, it will lose its arresting emerald green colour. Set aside. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes. To make the quinoa put the salt, quinoa and 350ml/12fl oz water into a saucepan. Cook over medium/high heat until the quinoa is unfurled, this will take about 15 minutes. To make the cabbage, preheat a griddle pan over a high heat. To make the cabbage, preheat a griddle pan over a high heat. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Brush the hispi wedges with a little olive oil and season with salt and pepper. Chargrill the cabbage on the griddle pan. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs. Serve the grilled cabbage wedges on top of the quinoa, topped with the two sauces, crumbled chunks of feta, sliced radishes and micro herbs."
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47770e3e21bfd2277cfe8f274dc90b9aa83cdd307922ce4b1c11d1041aaa58d0
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Chicken fajita bowl recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajita_bowl_02683_16x9.jpg Try this quick and easy chicken fajita rice bowl served with a homemade tomato salsa – a speedy solution for midweek. 110g/4oz brown rice3 skinless boneless chicken thighs, diced1 lime, ½ juiced and ½ cut into wedges to serve1 tsp mild chilli powder¼ tsp ground cumin¼ tsp cayenne pepper¼ tsp dried oregano1 onion, 1 quarter finely chopped, the rest in large chunks2 large red tomatoes, finely chopped1 tbsp finely chopped fresh coriander1 tbsp olive oil2 red, green or yellow peppers, deseeded and sliced sea salt 110g/4oz brown rice 3 skinless boneless chicken thighs, diced 1 lime, ½ juiced and ½ cut into wedges to serve 1 tsp mild chilli powder ¼ tsp ground cumin ¼ tsp cayenne pepper ¼ tsp dried oregano 1 onion, 1 quarter finely chopped, the rest in large chunks 2 large red tomatoes, finely chopped 1 tbsp finely chopped fresh coriander 1 tbsp olive oil 2 red, green or yellow peppers, deseeded and sliced sea salt ripe avocadograted cheesesoured cream ripe avocado grated cheese soured cream Method Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside.In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside.Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through.Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Cook the brown rice as per the packet instructions. Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Recipe tips If you’d prefer a spicier fajita mix, simply swap the mild for hot chilli powder.
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"title": "Chicken fajita bowl recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajita_bowl_02683_16x9.jpg Try this quick and easy chicken fajita rice bowl served with a homemade tomato salsa – a speedy solution for midweek. 110g/4oz brown rice3 skinless boneless chicken thighs, diced1 lime, ½ juiced and ½ cut into wedges to serve1 tsp mild chilli powder¼ tsp ground cumin¼ tsp cayenne pepper¼ tsp dried oregano1 onion, 1 quarter finely chopped, the rest in large chunks2 large red tomatoes, finely chopped1 tbsp finely chopped fresh coriander1 tbsp olive oil2 red, green or yellow peppers, deseeded and sliced sea salt 110g/4oz brown rice 3 skinless boneless chicken thighs, diced 1 lime, ½ juiced and ½ cut into wedges to serve 1 tsp mild chilli powder ¼ tsp ground cumin ¼ tsp cayenne pepper ¼ tsp dried oregano 1 onion, 1 quarter finely chopped, the rest in large chunks 2 large red tomatoes, finely chopped 1 tbsp finely chopped fresh coriander 1 tbsp olive oil 2 red, green or yellow peppers, deseeded and sliced sea salt ripe avocadograted cheesesoured cream ripe avocado grated cheese soured cream Method Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside.In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside.Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through.Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Cook the brown rice as per the packet instructions. Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Recipe tips If you’d prefer a spicier fajita mix, simply swap the mild for hot chilli powder."
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Spicy mezcalita recipe
An average of 5.0 out of 5 stars from 1 rating Mezcal is the basis for this zesty, spicy margarita made with chilli liqueur and corn liqueur, plus a spicy corn rib garnish! 50ml/2fl oz mezcal 25ml/¾fl oz lime juice15ml/½fl oz agave syrup15ml/½fl oz chilli liqueur15ml/½fl oz corn liqueur10 basil leaves5 coriander leaves tajin chilli salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz mezcal 25ml/¾fl oz lime juice 15ml/½fl oz agave syrup 15ml/½fl oz chilli liqueur 15ml/½fl oz corn liqueur 10 basil leaves 5 coriander leaves tajin chilli salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly.Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail.
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"delivery_version": "v1.0",
"title": "Spicy mezcalita recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Mezcal is the basis for this zesty, spicy margarita made with chilli liqueur and corn liqueur, plus a spicy corn rib garnish! 50ml/2fl oz mezcal 25ml/¾fl oz lime juice15ml/½fl oz agave syrup15ml/½fl oz chilli liqueur15ml/½fl oz corn liqueur10 basil leaves5 coriander leaves tajin chilli salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz mezcal 25ml/¾fl oz lime juice 15ml/½fl oz agave syrup 15ml/½fl oz chilli liqueur 15ml/½fl oz corn liqueur 10 basil leaves 5 coriander leaves tajin chilli salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly.Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail."
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f37094424b06cfc0361c9e1fe5db8fd091b810b6ba5e1986f77fe2b5c92519fa
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Pineapple frozen margarita recipe
An average of 0.0 out of 5 stars from 0 ratings Bring the sunshine to your life with a frosty frozen pineapple margarita with added creamy coconut. 50ml/2fl oz reposado tequila20ml/½fl oz lime juice20ml/½fl oz triple sec2 tsp agave syrup2 tsp aged rum 125g/4½oz frozen pineapple chunks25ml/¾fl oz cream of coconut 2 tsp creamed coconutdesiccated coconut, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz reposado tequila 20ml/½fl oz lime juice 20ml/½fl oz triple sec 2 tsp agave syrup 2 tsp aged rum 125g/4½oz frozen pineapple chunks 25ml/¾fl oz cream of coconut 2 tsp creamed coconut desiccated coconut, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly.Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass.
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"url": "https://www.bbc.co.uk/food/recipes/pineapple_frozen_36368",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pineapple frozen margarita recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Bring the sunshine to your life with a frosty frozen pineapple margarita with added creamy coconut. 50ml/2fl oz reposado tequila20ml/½fl oz lime juice20ml/½fl oz triple sec2 tsp agave syrup2 tsp aged rum 125g/4½oz frozen pineapple chunks25ml/¾fl oz cream of coconut 2 tsp creamed coconutdesiccated coconut, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz reposado tequila 20ml/½fl oz lime juice 20ml/½fl oz triple sec 2 tsp agave syrup 2 tsp aged rum 125g/4½oz frozen pineapple chunks 25ml/¾fl oz cream of coconut 2 tsp creamed coconut desiccated coconut, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly.Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass."
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2c340f34bc4f6250e024bf41e87d84350b8978c51f285b46a76846e28125fde8
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The Hairy Bikers' trout almondine recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/the_hairy_bikers_trout_37066_16x9.jpg Elevate the humble trout with a ground almond crust. A great dish for cooking in the wild. 2 large trout fillets, sea trout or arctic char, pin-boned200ml/7fl oz whole milk2 tbsp ground almonds2 tbsp flour, seasoned with salt and pepper1 tbsp olive oil50g/1¾oz butter2 tbsp flaked almonds2 tbsp finely chopped parsley1 tbsp chopped capers1 lemon, juice and zest 2 large trout fillets, sea trout or arctic char, pin-boned 200ml/7fl oz whole milk 2 tbsp ground almonds 2 tbsp flour, seasoned with salt and pepper 1 tbsp olive oil 50g/1¾oz butter 2 tbsp flaked almonds 2 tbsp finely chopped parsley 1 tbsp chopped capers 1 lemon, juice and zest Method Dry the fish fillets with kitchen paper and set aside.Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside.Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans. Dry the fish fillets with kitchen paper and set aside. Dry the fish fillets with kitchen paper and set aside. Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside. Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans.
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"title": "The Hairy Bikers' trout almondine recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/the_hairy_bikers_trout_37066_16x9.jpg Elevate the humble trout with a ground almond crust. A great dish for cooking in the wild. 2 large trout fillets, sea trout or arctic char, pin-boned200ml/7fl oz whole milk2 tbsp ground almonds2 tbsp flour, seasoned with salt and pepper1 tbsp olive oil50g/1¾oz butter2 tbsp flaked almonds2 tbsp finely chopped parsley1 tbsp chopped capers1 lemon, juice and zest 2 large trout fillets, sea trout or arctic char, pin-boned 200ml/7fl oz whole milk 2 tbsp ground almonds 2 tbsp flour, seasoned with salt and pepper 1 tbsp olive oil 50g/1¾oz butter 2 tbsp flaked almonds 2 tbsp finely chopped parsley 1 tbsp chopped capers 1 lemon, juice and zest Method Dry the fish fillets with kitchen paper and set aside.Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside.Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans. Dry the fish fillets with kitchen paper and set aside. Dry the fish fillets with kitchen paper and set aside. Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside. Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside. Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans. Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans."
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a4cc7ba7c90831d5149a8f9d29a410f1e0e21ac13301a2153cc5969b8c9dfbf9
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Red onion pickle recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_onion_pickle_98165_16x9.jpg This Danish-style red onion pickle is light, bright and easy to make. It is inspired by my good friend and Danish preserving guru Helena Grayston. Aside from forking it straight from the jar, you’ll find it wonderfully versatile to serve with salads, grilled or fried foods, or try it in sandwiches or on top of hot dogs. For this recipe you will need 400ml/14fl oz sterilised jars. For information on sterilising see the Recipe Tips. 3 large red onions (about 500g/1lb 2oz peeled weight)2 tsp fine sea salt200ml/7fl oz cider vinegar 50g/1¾oz granulated sugar 1 tsp coarsely ground black pepper4 bay leaves 3 large red onions (about 500g/1lb 2oz peeled weight) 2 tsp fine sea salt 200ml/7fl oz cider vinegar 50g/1¾oz granulated sugar 1 tsp coarsely ground black pepper 4 bay leaves Method Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs.
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"title": "Red onion pickle recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_onion_pickle_98165_16x9.jpg This Danish-style red onion pickle is light, bright and easy to make. It is inspired by my good friend and Danish preserving guru Helena Grayston. Aside from forking it straight from the jar, you’ll find it wonderfully versatile to serve with salads, grilled or fried foods, or try it in sandwiches or on top of hot dogs. For this recipe you will need 400ml/14fl oz sterilised jars. For information on sterilising see the Recipe Tips. 3 large red onions (about 500g/1lb 2oz peeled weight)2 tsp fine sea salt200ml/7fl oz cider vinegar 50g/1¾oz granulated sugar 1 tsp coarsely ground black pepper4 bay leaves 3 large red onions (about 500g/1lb 2oz peeled weight) 2 tsp fine sea salt 200ml/7fl oz cider vinegar 50g/1¾oz granulated sugar 1 tsp coarsely ground black pepper 4 bay leaves Method Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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ff287299756836d53964989b8086c8ddf46bcfa30870ea8062cb92353de3266a
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Wallenbergare recipe
An average of 5.0 out of 5 stars from 2 ratings A traditional Swedish dish of patties made with minced veal, cream and egg yolk and coated in breadcrumbs. Serve with mash, lingonberry jam and peas. 500g/1lb 2oz minced veal500g/1lb 2oz cabbage, finely chopped15g/½oz saltpinch finely ground white pepper400ml/14fl oz double cream1 free-range egg yolk300g/10½oz breadcrumbs2 tbsp vegetable oil50g/1¾oz butter 500g/1lb 2oz minced veal 500g/1lb 2oz cabbage, finely chopped 15g/½oz salt pinch finely ground white pepper 400ml/14fl oz double cream 1 free-range egg yolk 300g/10½oz breadcrumbs 2 tbsp vegetable oil 50g/1¾oz butter 1kg/2lb 4oz potatoes, peeled and cut into chunks200ml/7fl oz double cream100g/3½oz unsalted butter 1kg/2lb 4oz potatoes, peeled and cut into chunks 200ml/7fl oz double cream 100g/3½oz unsalted butter 200g/7oz fresh or frozen lingonberries75g/2½oz caster sugar 200g/7oz fresh or frozen lingonberries 75g/2½oz caster sugar 100g/3½oz butter400g/14oz peas, cooked 100g/3½oz butter 400g/14oz peas, cooked Method Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.)Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties.Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside.Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish.Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer).To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving.To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved.To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Preheat the oven to 130C/120C Fan/Gas ½. Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Recipe tips Keep all ingredients cold before mixing to prevent the mixture from becoming too soft. Make sure to weigh the ingredients carefully to achieve the best texture and flavour. Be generous with the butter and oil when frying to ensure a crispy exterior on the patties.
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"title": "Wallenbergare recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A traditional Swedish dish of patties made with minced veal, cream and egg yolk and coated in breadcrumbs. Serve with mash, lingonberry jam and peas. 500g/1lb 2oz minced veal500g/1lb 2oz cabbage, finely chopped15g/½oz saltpinch finely ground white pepper400ml/14fl oz double cream1 free-range egg yolk300g/10½oz breadcrumbs2 tbsp vegetable oil50g/1¾oz butter 500g/1lb 2oz minced veal 500g/1lb 2oz cabbage, finely chopped 15g/½oz salt pinch finely ground white pepper 400ml/14fl oz double cream 1 free-range egg yolk 300g/10½oz breadcrumbs 2 tbsp vegetable oil 50g/1¾oz butter 1kg/2lb 4oz potatoes, peeled and cut into chunks200ml/7fl oz double cream100g/3½oz unsalted butter 1kg/2lb 4oz potatoes, peeled and cut into chunks 200ml/7fl oz double cream 100g/3½oz unsalted butter 200g/7oz fresh or frozen lingonberries75g/2½oz caster sugar 200g/7oz fresh or frozen lingonberries 75g/2½oz caster sugar 100g/3½oz butter400g/14oz peas, cooked 100g/3½oz butter 400g/14oz peas, cooked Method Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.)Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties.Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside.Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish.Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer).To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving.To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved.To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Preheat the oven to 130C/120C Fan/Gas ½. Preheat the oven to 130C/120C Fan/Gas ½. In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) In a large mixing bowl, combine the minced veal, chopped cabbage, salt and white pepper. Mix well until all the ingredients are evenly distributed. (You can use a food processor with a chilled bowl to mix the ingredients for the best results.) Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Gradually pour the cream into the bowl, stirring constantly, until it is fully incorporated into the meat mixture. Add the egg yolk and mix until well combined. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Divide the mixture into 160g/5¾oz portions and, using your hands, form the mixture into round patties. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Tip the breadcrumbs onto a large plate. Press the patties into the breadcrumbs, ensuring they are fully coated and set aside. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Heat a generous amount of butter and oil in an ovenproof frying pan over a medium-high heat. Fry the patties until golden-brown on both sides, then transfer them to a plate or ovenproof dish. Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). Finish cooking the patties in the oven for approximately 10–15 minutes, or until the internal temperature reaches 68C (you can check this using a cooking thermometer). To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the mashed potatoes, place the chunks of potato in a large pan of salted water and bring to the boil. Cook for 15–20 minutes or until the potatoes have softened. Drain and retun to the pan. Mash and stir in the cream and butter. Set aside for serving. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the lingonberry jam, place the berries and sugar into a pan and cook gently for 5 minutes, or until the berries have broken down and the sugar is dissolved. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. To make the browned butter, put the butter in a pan and heat gently until it foams and starts turning brown. When it begins to smell nutty and caramelised, take it off the heat. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Serve the Wallenbergare with the mashed potatoes, peas, lingonberry jam and browned butter. Recipe tips Keep all ingredients cold before mixing to prevent the mixture from becoming too soft. Make sure to weigh the ingredients carefully to achieve the best texture and flavour. Be generous with the butter and oil when frying to ensure a crispy exterior on the patties."
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729d3a039eb70c896e9e952ad4bab3d50de4b2502df16464bc04e927355ef79b
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Norwegian tuna and anchovy pasta bake recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/norwegianfishpie_92184_16x9.jpg Bring the taste of Scandinavia to your kitchen with this delicious tuna pasta bake recipe. 30g/1oz unsalted butter½ tsp caraway seeds30g/1oz plain flour500ml/17fl oz full-fat milk100g/3½oz cream cheesesalt and freshly ground black pepper½ onion, peeled, finely chopped130g/4½oz tinned tuna, drained, flaked160g/5½oz pasta (such as macaroni, penne or fusilli), cooked according to packet instructions, drained60-80g dried breadcrumbs6-8 anchovy fillets, cut in half lengthways 30g/1oz unsalted butter ½ tsp caraway seeds 30g/1oz plain flour 500ml/17fl oz full-fat milk 100g/3½oz cream cheese salt and freshly ground black pepper ½ onion, peeled, finely chopped 130g/4½oz tinned tuna, drained, flaked 160g/5½oz pasta (such as macaroni, penne or fusilli), cooked according to packet instructions, drained 60-80g dried breadcrumbs 6-8 anchovy fillets, cut in half lengthways Method Preheat the oven to 200C/400F/Gas 6.Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant.Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture.Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper.Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant. Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture. Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper. Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling.
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"url": "https://www.bbc.co.uk/food/recipes/norwegianfishpie_92184",
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"title": "Norwegian tuna and anchovy pasta bake recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/norwegianfishpie_92184_16x9.jpg Bring the taste of Scandinavia to your kitchen with this delicious tuna pasta bake recipe. 30g/1oz unsalted butter½ tsp caraway seeds30g/1oz plain flour500ml/17fl oz full-fat milk100g/3½oz cream cheesesalt and freshly ground black pepper½ onion, peeled, finely chopped130g/4½oz tinned tuna, drained, flaked160g/5½oz pasta (such as macaroni, penne or fusilli), cooked according to packet instructions, drained60-80g dried breadcrumbs6-8 anchovy fillets, cut in half lengthways 30g/1oz unsalted butter ½ tsp caraway seeds 30g/1oz plain flour 500ml/17fl oz full-fat milk 100g/3½oz cream cheese salt and freshly ground black pepper ½ onion, peeled, finely chopped 130g/4½oz tinned tuna, drained, flaked 160g/5½oz pasta (such as macaroni, penne or fusilli), cooked according to packet instructions, drained 60-80g dried breadcrumbs 6-8 anchovy fillets, cut in half lengthways Method Preheat the oven to 200C/400F/Gas 6.Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant.Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture.Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper.Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds and fry for 1-2 minutes, or until fragrant. Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. Add the flour and whisk to a smooth paste. Continue to cook, stirring vigorously, for a further 3-4 minutes, then pour in 125ml/4½fl oz of the milk. Whisk the milk and flour mixture together to a smooth paste. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture. When the mixture is bubbling, add another 125ml/4½fl oz of milk and whisk until it is bubbling and incorporated into the mixture. Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper. Repeat the process with the remaining 250ml/9fl oz of milk. Continue to whisk and simmer until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the cream cheese. Season, to taste, with salt and freshly ground black pepper. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Add the onion, tuna and cooked pasta to the cheese sauce and stir until well combined. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling. Pour the mixture into an ovenproof dish. Sprinkle over the breadcrumbs and lay the anchovy fillets on top. Bake in the oven for 30 minutes, or until the breadcrumbs are crisp and golden-brown and the sauce is bubbling."
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Nigella's Speculaas biscuits recipe
For the speculaas spice, mix all the spices together and store in an air-tight jar.For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make.Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it.Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop.The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later.With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough.Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others.Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough.Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this. For the speculaas spice, mix all the spices together and store in an air-tight jar. For the speculaas spice, mix all the spices together and store in an air-tight jar. For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make. Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it. Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it. Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop. Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop. The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later. With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough. With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough. Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others. Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others. Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough. Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough. Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this. Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this.
|
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"title": "Nigella's Speculaas biscuits recipe",
"content": "For the speculaas spice, mix all the spices together and store in an air-tight jar.For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make.Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it.Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop.The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later.With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough.Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others.Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough.Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this. For the speculaas spice, mix all the spices together and store in an air-tight jar. For the speculaas spice, mix all the spices together and store in an air-tight jar. For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. For the speculaas biscuits, combine the flour with the speculaas spice, bicarbanate of soda and salt in a bowl and fork to mix, so it’s all ready when you need it. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make. Put the soft butter and light brown sugar into the bowl of a freestanding mixer fitted with the flat paddle, and beat until completely combined, light and fluffy, before gradually adding and beating in the black treacle; if you lightly oil the jug (or bowl) you’re weighing out the treacle in, it will prevent it sticking, by the way. If you plan to spoon it in, then grease the spoon, too. While the black treacle doesn’t feature in traditional Dutch Speculaas, it’s an anglo-addition that I’m happy to make. Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it. Once the treacle has been fully incorporated, add a tablespoonful of spiced flour, then the egg and mix again until smooth, then, still beating, gradually add the rest of spiced flour, spoonful by spoonful, until a dough starts to form. You may need to tip it out onto the work surface and squeeze it together with your hands to make the dough come together completely. It’s a strange-textured dough: it feels soft and sticky, and yet it won’t actually stick to your hands as you mould it. Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop. Shape the dough into two fat patties then cover both tightly with food wrap and leave to rest overnight in the fridge so that the spice can develop. The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. The next day, when you are ready to cook the Speculaas, take one of the dough discs out of the fridge, and let it sit out for 20–40 minutes (depending on how cold your fridge is and how warm your kitchen is) and when the dough feels pliable enough to roll out, heat the oven to 180C/160C Fan/Gas 4, and get out a completely flat baking sheet and line it with baking parchment. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later. Lightly flour a surface for rolling out your dough, and then duly roll it out fairly thin, about 3mm/1¼in, though you don’t need to measure it exactly. Dip the cookie cutter of your choice into some flour, give it a bit of a wiggle over the jar or packet to get rid of excess, and then cut out the shapes you want. If you want to hang these biscuits from the tree, use the thin end of a small piping nozzle to make a hole, so that you can thread string or ribbon through it later. With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough. With a flat spatula, gently transfer your biscuits to the lined baking sheet, about 2–2.5cm/¾–1in apart; they don’t really spread as they bake so you don’t have to worry about arranging them miles apart from one another. Squodge any offcuts of the dough together to roll out and bake once all your cut-out ones are done, and cover and pop in the fridge for now, and take out your second disc of dough. Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others. Transfer the baking sheet to the oven to bake for 10–12 minutes. They’ll still feel rather soft on top when they’re cooked, but you’ll see that they’ve puffed up a little, and the edges will have darkened slightly. You will get the odd fine crack, but don’t worry about it. When the biscuits are completely cooled, any softness will have disappeared, and you’ll have biscuits with a crisp bite. As soon as the baking sheet has cooled, you can repeat with your second patty, adding the off-cuts of this to the others. Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough. Transfer the cookies with a flat spatula to a wire rack to cool completely. Then repeat with the remaining dough. Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this. Should you wish to ice the biscuits, whisk the instant royal icing powder with 2½–3 teaspoons of cold water, until you have a thick icing that will hold its shape, and yet still be fluid enough to be piped; I use a No 2 icing nozzle for this."
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ef5bbe99c55017bdf289c6fcd7b42589b8a787fb4e5d21fb659ae0e04b138433
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Scandi nachos recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scandi_nachos_56254_16x9.jpg This snack platter layers tasty dill crisps with smoked trout, soured cream, dill and onion. It's a party dish you can make on location in a few minutes. Add a few spoonfuls of caviar for the ultimate luxury feel. 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salteddried dill (if crisps are ready salted), ground to a powder300ml/10fl oz crème fraîche or soured cream1 tsp milk (optional)few sprigs fresh dill1 tbsp fresh chives, finely sliced100g/3½oz smoked trout, torn into bite-sized pieces¼ red onion, very finely choppedtrout caviar (optional)1 lemon, zest only freshly ground black pepper 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salted dried dill (if crisps are ready salted), ground to a powder 300ml/10fl oz crème fraîche or soured cream 1 tsp milk (optional) few sprigs fresh dill 1 tbsp fresh chives, finely sliced 100g/3½oz smoked trout, torn into bite-sized pieces ¼ red onion, very finely chopped trout caviar (optional) 1 lemon, zest only freshly ground black pepper Method If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion.Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. Sprinkle over the lemon zest and some black pepper. Serve immediately.
|
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"title": "Scandi nachos recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scandi_nachos_56254_16x9.jpg This snack platter layers tasty dill crisps with smoked trout, soured cream, dill and onion. It's a party dish you can make on location in a few minutes. Add a few spoonfuls of caviar for the ultimate luxury feel. 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salteddried dill (if crisps are ready salted), ground to a powder300ml/10fl oz crème fraîche or soured cream1 tsp milk (optional)few sprigs fresh dill1 tbsp fresh chives, finely sliced100g/3½oz smoked trout, torn into bite-sized pieces¼ red onion, very finely choppedtrout caviar (optional)1 lemon, zest only freshly ground black pepper 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salted dried dill (if crisps are ready salted), ground to a powder 300ml/10fl oz crème fraîche or soured cream 1 tsp milk (optional) few sprigs fresh dill 1 tbsp fresh chives, finely sliced 100g/3½oz smoked trout, torn into bite-sized pieces ¼ red onion, very finely chopped trout caviar (optional) 1 lemon, zest only freshly ground black pepper Method If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion.Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. Sprinkle over the lemon zest and some black pepper. Serve immediately."
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4aae5bf27620da6bcaba9ede08cb2064d4a1993850ec321eb97fd05a173a2564
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Jansson's temptation with pork chops recipe
An average of 4.9 out of 5 stars from 9 ratings Jansson’s frestelse (Jansson’s temptation) is a well-known Swedish dish akin to a gratin. Niklas Eksted serves it alongside pork chops for a good dose of winter comfort food. 2 tbsp vegetable oil 1 large onion, thinly sliced1 tin Swedish anchovies, brine reserved100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter4 large Maris Piper potatoes, peeled and grated50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, thinly sliced 1 tin Swedish anchovies, brine reserved 100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter 4 large Maris Piper potatoes, peeled and grated 50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil4 pork chops 2 tbsp olive oil 4 pork chops Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft.Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through.Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through.To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside.
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"title": "Jansson's temptation with pork chops recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings Jansson’s frestelse (Jansson’s temptation) is a well-known Swedish dish akin to a gratin. Niklas Eksted serves it alongside pork chops for a good dose of winter comfort food. 2 tbsp vegetable oil 1 large onion, thinly sliced1 tin Swedish anchovies, brine reserved100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter4 large Maris Piper potatoes, peeled and grated50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, thinly sliced 1 tin Swedish anchovies, brine reserved 100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter 4 large Maris Piper potatoes, peeled and grated 50g/1¾oz fresh breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil4 pork chops 2 tbsp olive oil 4 pork chops Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft.Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through.Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through.To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. To make the Jansson’s temptation, heat the oil in a medium frying pan. Fry the onion for 3–4 minutes or until soft. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Heat the brine from the tin of anchovies in a medium saucepan with the milk, cream and sugar until warmed through. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Smear a rectangular ovenproof baking dish with half the butter. Layer the cooked onions and grated potato inside, then top with the anchovies and remaining butter. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Pour over the warm cream mixture and top with the breadcrumbs. Bake for 35–45 minutes or until the potato is cooked through and the surface is golden brown. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. Meanwhile, cook the pork chops. Heat the oil in a large griddle pan and add the chops. Griddle on each side for 2–3 minutes, then transfer to the oven for 5 minutes to cook through. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside. To serve, carve the pork chops onto four plates and serve with the Jansson’s frestelse alongside."
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fb824f25743eb1c4d1c4eb1350edf22f036609f00beb684a01d7cde7b314393f
|
Turkey Swedish meatballs recipe
An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/swedish_meatballs_79576_16x9.jpg I know these are traditionally made with pork. I don’t eat pork, but I don’t think anyone should miss out so I am making a version with turkey mince. The meatballs are simply flavoured with dill and garlic and served in a chicken stock sauce. 400g/14oz turkey mince 1 onion, very finely chopped2 garlic cloves, crushed½ tsp salt 1 free-range egg85g/3oz breadcrumbssmall handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 400g/14oz turkey mince 1 onion, very finely chopped 2 garlic cloves, crushed ½ tsp salt 1 free-range egg 85g/3oz breadcrumbs small handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 2 tbsp neutral oil (such as vegetable oil)3 tbsp plain flour500ml/18fl oz chicken stock1 tbsp miso paste 2 tbsp neutral oil (such as vegetable oil) 3 tbsp plain flour 500ml/18fl oz chicken stock 1 tbsp miso paste mashed potatoessteamed green beans mashed potatoes steamed green beans Method To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. Serve with the creamy mashed potato and green beans. Recipe tips You can make the meatballs ahead of time – just shape, fry, cool and freeze them. When ready to eat, cook from frozen in the air fryer or oven until completely cooked through.
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"title": "Turkey Swedish meatballs recipe",
"content": "An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/swedish_meatballs_79576_16x9.jpg I know these are traditionally made with pork. I don’t eat pork, but I don’t think anyone should miss out so I am making a version with turkey mince. The meatballs are simply flavoured with dill and garlic and served in a chicken stock sauce. 400g/14oz turkey mince 1 onion, very finely chopped2 garlic cloves, crushed½ tsp salt 1 free-range egg85g/3oz breadcrumbssmall handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 400g/14oz turkey mince 1 onion, very finely chopped 2 garlic cloves, crushed ½ tsp salt 1 free-range egg 85g/3oz breadcrumbs small handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 2 tbsp neutral oil (such as vegetable oil)3 tbsp plain flour500ml/18fl oz chicken stock1 tbsp miso paste 2 tbsp neutral oil (such as vegetable oil) 3 tbsp plain flour 500ml/18fl oz chicken stock 1 tbsp miso paste mashed potatoessteamed green beans mashed potatoes steamed green beans Method To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. Serve with the creamy mashed potato and green beans. Recipe tips You can make the meatballs ahead of time – just shape, fry, cool and freeze them. When ready to eat, cook from frozen in the air fryer or oven until completely cooked through."
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21b03f08745c375eef0d24e89beacb5086b9d6f3ad0dc28d4919e123e514332a
|
Apple, pear and berry bircher recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_pear_and_berry_57930_16x9.jpg Dr Rupy's easy bircher overnight oats are packed with flavour and texture. The perfect midweek breakfast. In November 2023, this recipe was costed at an average of £1.20 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 252 kcal, 7.1g protein, 42.1g carbohydrate (of which 20.4g sugars), 4.5g fat (of which 1.3g saturates), 5.9g fibre and 0.09g salt. 250g/9oz plain yoghurt, plus extra to decorate (optional)2 tbsp runny honey (optional)200g/7oz porridge oats300g/10½oz frozen mixed berries1½ tsp ground cinnamon, plus extra to decorate (optional)2 tsp ground ginger2 apples (about 300g/10½oz), coarsely grated2 pears (about 200g/7oz), coarsely grated 250g/9oz plain yoghurt, plus extra to decorate (optional) 2 tbsp runny honey (optional) 200g/7oz porridge oats 300g/10½oz frozen mixed berries 1½ tsp ground cinnamon, plus extra to decorate (optional) 2 tsp ground ginger 2 apples (about 300g/10½oz), coarsely grated 2 pears (about 200g/7oz), coarsely grated Method Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight.To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days.
|
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"url": "https://www.bbc.co.uk/food/recipes/apple_pear_and_berry_57930",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple, pear and berry bircher recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_pear_and_berry_57930_16x9.jpg Dr Rupy's easy bircher overnight oats are packed with flavour and texture. The perfect midweek breakfast. In November 2023, this recipe was costed at an average of £1.20 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 252 kcal, 7.1g protein, 42.1g carbohydrate (of which 20.4g sugars), 4.5g fat (of which 1.3g saturates), 5.9g fibre and 0.09g salt. 250g/9oz plain yoghurt, plus extra to decorate (optional)2 tbsp runny honey (optional)200g/7oz porridge oats300g/10½oz frozen mixed berries1½ tsp ground cinnamon, plus extra to decorate (optional)2 tsp ground ginger2 apples (about 300g/10½oz), coarsely grated2 pears (about 200g/7oz), coarsely grated 250g/9oz plain yoghurt, plus extra to decorate (optional) 2 tbsp runny honey (optional) 200g/7oz porridge oats 300g/10½oz frozen mixed berries 1½ tsp ground cinnamon, plus extra to decorate (optional) 2 tsp ground ginger 2 apples (about 300g/10½oz), coarsely grated 2 pears (about 200g/7oz), coarsely grated Method Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight.To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days."
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45c7e271bd973524af073b62a4b84c6748868c6df9f2f1df441c77692d6e5308
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Toast Skagen (Swedish shrimp toast) recipe
An average of 5.0 out of 5 stars from 3 ratings Toast Skagen is a classic Swedish dish that is typically served on a slice of toasted bread, often rye bread. 225g/8oz shrimp, peeled, cooked and chopped115g/4oz mayonnaise125g/4½oz soured cream2 tbsp chopped fresh dill, plus sprigs to garnish (optional)2 tbsp finely chopped red onion1 tbsp freshly squeezed lemon juice4 slices rye bread1 tbsp unsalted buttersalt and freshly ground black pepper 225g/8oz shrimp, peeled, cooked and chopped 115g/4oz mayonnaise 125g/4½oz soured cream 2 tbsp chopped fresh dill, plus sprigs to garnish (optional) 2 tbsp finely chopped red onion 1 tbsp freshly squeezed lemon juice 4 slices rye bread 4 slices rye bread 1 tbsp unsalted butter salt and freshly ground black pepper Method Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper.Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread.Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/toast_skagen_26119",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Toast Skagen (Swedish shrimp toast) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Toast Skagen is a classic Swedish dish that is typically served on a slice of toasted bread, often rye bread. 225g/8oz shrimp, peeled, cooked and chopped115g/4oz mayonnaise125g/4½oz soured cream2 tbsp chopped fresh dill, plus sprigs to garnish (optional)2 tbsp finely chopped red onion1 tbsp freshly squeezed lemon juice4 slices rye bread1 tbsp unsalted buttersalt and freshly ground black pepper 225g/8oz shrimp, peeled, cooked and chopped 115g/4oz mayonnaise 125g/4½oz soured cream 2 tbsp chopped fresh dill, plus sprigs to garnish (optional) 2 tbsp finely chopped red onion 1 tbsp freshly squeezed lemon juice 4 slices rye bread 4 slices rye bread 1 tbsp unsalted butter salt and freshly ground black pepper Method Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper.Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread.Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately."
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a409b6e5bb04605fd8999b6427ba28101a5897e1abb3fc78930133d447781780
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Rye bread recipe
An average of 5.0 out of 5 stars from 3 ratings This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. 250g/9oz rye flour250g/9oz plain flour1½ tsp salt1 tsp fast-action dried yeast300ml/10fl oz warm water2 tbsp molasses2 tbsp vegetable oil1 tbsp caraway seeds (optional) 250g/9oz rye flour 250g/9oz plain flour 1½ tsp salt 1 tsp fast-action dried yeast 300ml/10fl oz warm water 2 tbsp molasses 2 tbsp vegetable oil 1 tbsp caraway seeds (optional) Method Oil and line a 900g/2lb loaf tin with baking paper.Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.Preheat the oven to 210C/190C Fan/Gas 6½.Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Oil and line a 900g/2lb loaf tin with baking paper. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rye_bread_57218",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rye bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. 250g/9oz rye flour250g/9oz plain flour1½ tsp salt1 tsp fast-action dried yeast300ml/10fl oz warm water2 tbsp molasses2 tbsp vegetable oil1 tbsp caraway seeds (optional) 250g/9oz rye flour 250g/9oz plain flour 1½ tsp salt 1 tsp fast-action dried yeast 300ml/10fl oz warm water 2 tbsp molasses 2 tbsp vegetable oil 1 tbsp caraway seeds (optional) Method Oil and line a 900g/2lb loaf tin with baking paper.Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.Preheat the oven to 210C/190C Fan/Gas 6½.Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Oil and line a 900g/2lb loaf tin with baking paper. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving."
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ae4f2c83a5eb4c2d33114772483b912307b82b7a91c4ff9add8cef1bd5808df1
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Pickled mackerel recipe
An average of 5.0 out of 5 stars from 1 rating Swedish pickled mackerel with onions is a traditional dish that is often served as part of the smorgasbord, but can be enjoyed all year round. 250ml/9fl oz white vinegar125g/4½oz sugar1 tbsp salt1 tsp whole allspice1 tsp whole cloves1 tsp mustard seeds2 bay leaves1 cinnamon stick2 large onions, thinly sliced1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized piecesrye bread slices, to serve 250ml/9fl oz white vinegar 125g/4½oz sugar 1 tbsp salt 1 tsp whole allspice 1 tsp whole cloves 1 tsp mustard seeds 2 bay leaves 1 cinnamon stick 2 large onions, thinly sliced 1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized pieces rye bread slices, to serve rye bread Method Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes.Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Serve the pickled mackerel cold on rye bread.
|
{
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"url": "https://www.bbc.co.uk/food/recipes/pickled_herring_16527",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pickled mackerel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Swedish pickled mackerel with onions is a traditional dish that is often served as part of the smorgasbord, but can be enjoyed all year round. 250ml/9fl oz white vinegar125g/4½oz sugar1 tbsp salt1 tsp whole allspice1 tsp whole cloves1 tsp mustard seeds2 bay leaves1 cinnamon stick2 large onions, thinly sliced1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized piecesrye bread slices, to serve 250ml/9fl oz white vinegar 125g/4½oz sugar 1 tbsp salt 1 tsp whole allspice 1 tsp whole cloves 1 tsp mustard seeds 2 bay leaves 1 cinnamon stick 2 large onions, thinly sliced 1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized pieces rye bread slices, to serve rye bread Method Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes.Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Serve the pickled mackerel cold on rye bread."
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0b7c041d64145765ed07cee5ca6c251b9567c72a6debfc4aa967f08ac22eff79
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Swedish new potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings Freshly boiled new potatoes are served on rye bread with soured cream, fried red onions and dill. 16 new potatoes, scrubbed4 tbsp butter1 small red onion, thinly sliced4 rye bread slices125g/4½oz soured creamsalt and freshly ground black pepper fresh chopped dill, to garnish 16 new potatoes, scrubbed 4 tbsp butter 1 small red onion, thinly sliced 4 rye bread slices 4 rye bread slices 125g/4½oz soured cream salt and freshly ground black pepper fresh chopped dill, to garnish Method Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes.Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside.Slice the new potatoes in half and season with salt and pepper.Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Slice the new potatoes in half and season with salt and pepper. Slice the new potatoes in half and season with salt and pepper. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately.
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"title": "Swedish new potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Freshly boiled new potatoes are served on rye bread with soured cream, fried red onions and dill. 16 new potatoes, scrubbed4 tbsp butter1 small red onion, thinly sliced4 rye bread slices125g/4½oz soured creamsalt and freshly ground black pepper fresh chopped dill, to garnish 16 new potatoes, scrubbed 4 tbsp butter 1 small red onion, thinly sliced 4 rye bread slices 4 rye bread slices 125g/4½oz soured cream salt and freshly ground black pepper fresh chopped dill, to garnish Method Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes.Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside.Slice the new potatoes in half and season with salt and pepper.Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Slice the new potatoes in half and season with salt and pepper. Slice the new potatoes in half and season with salt and pepper. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately."
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Mini Swedish princess cakes recipe
An average of 2.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_swedish_princess_92247_16x9.jpg Swedish princess cake is one of the most popular desserts served in Sweden - an improbable dome of cream sits atop layers of cake, jam and custard and is covered with coloured marzipan. If you’re celebrating the Eurovision Song Contest held in Sweden this year, these mini cheat's versions are the perfect treat to make! 750ml/1⅓ pint double cream150g/5½oz ready-made custard125g/4½oz fresh raspberries1 tsp vanilla bean paste1 tbsp icing sugar, plus extra for dusting6 cupcakes (homemade or shop-bought)650g/1lb 7oz dark pink marzipan (see recipe tips)100g/3½oz light pink marzipan (see recipe tips)silver and/or gold food glitter, to decorate 750ml/1⅓ pint double cream 150g/5½oz ready-made custard 125g/4½oz fresh raspberries 1 tsp vanilla bean paste 1 tbsp icing sugar, plus extra for dusting 6 cupcakes (homemade or shop-bought) 650g/1lb 7oz dark pink marzipan (see recipe tips) 100g/3½oz light pink marzipan (see recipe tips) silver and/or gold food glitter, to decorate Method Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard.In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set asideRemove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place).Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours.Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape.Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud.Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard. Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard. In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set aside In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set aside Remove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place). Remove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place). Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours. Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape. Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape. Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud. Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Recipe tips Pink marzipan is available online or from specialist cake suppliers. If you prefer to make your own, you can add good-quality gel or paste food colouring to light marzipan. Knead a small amount of the colour into the marzipan until evenly tinted, taking it slow and adding a little at a time to ensure the cakes are the shade you want.
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"title": "Mini Swedish princess cakes recipe",
"content": "An average of 2.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_swedish_princess_92247_16x9.jpg Swedish princess cake is one of the most popular desserts served in Sweden - an improbable dome of cream sits atop layers of cake, jam and custard and is covered with coloured marzipan. If you’re celebrating the Eurovision Song Contest held in Sweden this year, these mini cheat's versions are the perfect treat to make! 750ml/1⅓ pint double cream150g/5½oz ready-made custard125g/4½oz fresh raspberries1 tsp vanilla bean paste1 tbsp icing sugar, plus extra for dusting6 cupcakes (homemade or shop-bought)650g/1lb 7oz dark pink marzipan (see recipe tips)100g/3½oz light pink marzipan (see recipe tips)silver and/or gold food glitter, to decorate 750ml/1⅓ pint double cream 150g/5½oz ready-made custard 125g/4½oz fresh raspberries 1 tsp vanilla bean paste 1 tbsp icing sugar, plus extra for dusting 6 cupcakes (homemade or shop-bought) 650g/1lb 7oz dark pink marzipan (see recipe tips) 100g/3½oz light pink marzipan (see recipe tips) silver and/or gold food glitter, to decorate Method Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard.In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set asideRemove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place).Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours.Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape.Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud.Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard. Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard. In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set aside In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set aside Remove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place). Remove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place). Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours. Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours. Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be). Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape. Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape. Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. Carefully cut away any excess marzipan from around the edges. Tidy up the edges by tucking any remaining excess marzipan underneath the cakes to seal the cream in. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. To make decorative roses, roll the lighter pink marzipan out very thinly and using the large end of a piping nozzle or a bottle cap, cut out 5 circles. Lay the circles together in a line slightly overlapped, and press gently with your fingers to join them together. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud. Using a knife, cut the circles in half so you are left with 2 lines of half moon shapes. Roll each line up tightly to form a rose bud. Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Decorate the marzipan covered cakes with the roses, spray the cakes with edible glitter and serve immediately or store in the fridge until ready to eat. Recipe tips Pink marzipan is available online or from specialist cake suppliers. If you prefer to make your own, you can add good-quality gel or paste food colouring to light marzipan. Knead a small amount of the colour into the marzipan until evenly tinted, taking it slow and adding a little at a time to ensure the cakes are the shade you want."
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Swedish-style lamb and dill stew recipe
An average of 5.0 out of 5 stars from 2 ratings Tender lamb is cooked in a rich sauce which is then reduced to perfection before serving. Serve this comforting all-in-one stew alongside creamy mashed potatoes or crusty bread. 800g/1lb 12oz lamb shoulder, diced1 onion, diced 3 sticks celery, chopped 4 whole cloves 1 tsp white peppercorns 6 garlic cloves, left whole½ fennel bulb, quatered500ml/18fl oz lamb stock 1 bay leaf 1 rosemary sprig 800g/1lb 12oz lamb shoulder, diced 1 onion, diced 3 sticks celery, chopped 4 whole cloves 1 tsp white peppercorns 6 garlic cloves, left whole ½ fennel bulb, quatered 500ml/18fl oz lamb stock 1 bay leaf 1 rosemary sprig 20g/¾oz unsalted butter 20g/¾oz plain flour 4 small round shallots, cut into halves 100g/3½oz small Paris brown mushrooms or small chestnut mushrooms120ml/4fl oz double cream 1 lemon, juice only1 bunch dill, choppedsalt and freshly ground black pepper 20g/¾oz unsalted butter 20g/¾oz plain flour 4 small round shallots, cut into halves 100g/3½oz small Paris brown mushrooms or small chestnut mushrooms 120ml/4fl oz double cream 1 lemon, juice only 1 bunch dill, chopped salt and freshly ground black pepper Method To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top.When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside.To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Divide the stew between bowls and garnish with fresh dill and lemon juice. To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top. To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top. When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside. When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside. To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Divide the stew between bowls and garnish with fresh dill and lemon juice. Divide the stew between bowls and garnish with fresh dill and lemon juice.
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"title": "Swedish-style lamb and dill stew recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tender lamb is cooked in a rich sauce which is then reduced to perfection before serving. Serve this comforting all-in-one stew alongside creamy mashed potatoes or crusty bread. 800g/1lb 12oz lamb shoulder, diced1 onion, diced 3 sticks celery, chopped 4 whole cloves 1 tsp white peppercorns 6 garlic cloves, left whole½ fennel bulb, quatered500ml/18fl oz lamb stock 1 bay leaf 1 rosemary sprig 800g/1lb 12oz lamb shoulder, diced 1 onion, diced 3 sticks celery, chopped 4 whole cloves 1 tsp white peppercorns 6 garlic cloves, left whole ½ fennel bulb, quatered 500ml/18fl oz lamb stock 1 bay leaf 1 rosemary sprig 20g/¾oz unsalted butter 20g/¾oz plain flour 4 small round shallots, cut into halves 100g/3½oz small Paris brown mushrooms or small chestnut mushrooms120ml/4fl oz double cream 1 lemon, juice only1 bunch dill, choppedsalt and freshly ground black pepper 20g/¾oz unsalted butter 20g/¾oz plain flour 4 small round shallots, cut into halves 100g/3½oz small Paris brown mushrooms or small chestnut mushrooms 120ml/4fl oz double cream 1 lemon, juice only 1 bunch dill, chopped salt and freshly ground black pepper Method To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top.When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside.To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Divide the stew between bowls and garnish with fresh dill and lemon juice. To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top. To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top. When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside. When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside. To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill. Divide the stew between bowls and garnish with fresh dill and lemon juice. Divide the stew between bowls and garnish with fresh dill and lemon juice."
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Warm smoked Arctic char with prawns recipe
Warm smoked Arctic char with prawns, girolles, pickled fennel and cucumber An average of 0.0 out of 5 stars from 0 ratings A fresh and zingy dish to impress with. If you can’t get hold of Arctic char you could use salmon instead. Equipment: You will need a smoker bag. 50ml/2fl oz distilled vinegar1 tbsp caster sugarpinch flaked sea salt1 tsp mustard seeds50g/1¾oz dill2 Lebanese cucumbers, finely sliced using a mandolin1 fennel bulb, finely sliced using a mandolin 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch flaked sea salt 1 tsp mustard seeds 50g/1¾oz dill 2 Lebanese cucumbers, finely sliced using a mandolin 1 fennel bulb, finely sliced using a mandolin 2 shallots, finely chopped50ml/2fl oz white wine vinegarsalt 2 shallots, finely chopped 50ml/2fl oz white wine vinegar salt 1 Arctic char filletextra virgin olive oil, for drizzling150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paperfew chives, finely chopped150g/5½oz cooked prawns, peeleddill, to garnishflaked sea salt 1 Arctic char fillet extra virgin olive oil, for drizzling 150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paper few chives, finely chopped 150g/5½oz cooked prawns, peeled dill, to garnish flaked sea salt Method To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. Preheat the oven to 230C/210C Fan/Gas 8.To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill. To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill.
|
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"url": "https://www.bbc.co.uk/food/recipes/warm_smoked_arctic_char_92669",
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"title": "Warm smoked Arctic char with prawns recipe",
"content": "Warm smoked Arctic char with prawns, girolles, pickled fennel and cucumber An average of 0.0 out of 5 stars from 0 ratings A fresh and zingy dish to impress with. If you can’t get hold of Arctic char you could use salmon instead. Equipment: You will need a smoker bag. 50ml/2fl oz distilled vinegar1 tbsp caster sugarpinch flaked sea salt1 tsp mustard seeds50g/1¾oz dill2 Lebanese cucumbers, finely sliced using a mandolin1 fennel bulb, finely sliced using a mandolin 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch flaked sea salt 1 tsp mustard seeds 50g/1¾oz dill 2 Lebanese cucumbers, finely sliced using a mandolin 1 fennel bulb, finely sliced using a mandolin 2 shallots, finely chopped50ml/2fl oz white wine vinegarsalt 2 shallots, finely chopped 50ml/2fl oz white wine vinegar salt 1 Arctic char filletextra virgin olive oil, for drizzling150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paperfew chives, finely chopped150g/5½oz cooked prawns, peeleddill, to garnishflaked sea salt 1 Arctic char fillet extra virgin olive oil, for drizzling 150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paper few chives, finely chopped 150g/5½oz cooked prawns, peeled dill, to garnish flaked sea salt Method To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. Preheat the oven to 230C/210C Fan/Gas 8.To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill. To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill."
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3e70500214b94db80ae388f63ab17509d18fe9cd2e6dd6dfe47e87d0dc2617ec
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Cardamom buns recipe
Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open.Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm.Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight.Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step.Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges.Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in.Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5.Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months. Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open. Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open. Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm. Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm. Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight. Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step. Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step. Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges. Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in. Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in. Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5. Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months. Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months.
|
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"title": "Cardamom buns recipe",
"content": "Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open.Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm.Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight.Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step.Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges.Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in.Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5.Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months. Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open. Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods, making sure they're cracked open. Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm. Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling. Add 35g/1¼oz butter and swirl until melted. Set aside to cool until lukewarm. Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix the flour, 50g/1¾oz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer. Pour the milk mixture into the bowl through a sieve to remove the cardamom pods. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough. Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight. Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size. This should take 1–2 hours. Alternatively, you can leave it to prove in the fridge overnight. Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step. Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar. (If you have ground cardamom, you can skip this step.) Crush to a powder then mix with the remaining 100g/3½oz sugar. Set aside 1½ tablespoons of this cardamom sugar for the final step. Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Use a fork to mash the remaining 90g/3¼oz butter and cinnamon into the rest of the cardamom sugar. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges. Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm/14x12in rectangle, with the shorter edge facing you. Spread the cardamom butter over the surface, right up to the edges. Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in. Fold the top third down over the middle third. Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter. Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm/6x12in. Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Cut the dough into 8 equal strips, about 15x3.5cm/6x1¼in. Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Roll up the plait, starting from the join at the top like rolling up a Swiss roll. Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5. Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size (about 30–50 minutes). Preheat the oven to 190C/170C Fan/Gas 5. Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months. Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar. Bake for 20–22 minutes, rotating the trays halfway if the buns aren’t browning evenly. Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months."
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cc2e5cc5d175b90aed295b816c646ffaef95adceebbd72ec4d5991199adc3b94
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Cod fish cakes (Fiskefrikadeller) recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/danish_fish_frikadeller_98237_16x9.jpg Give the easy cod fish cakes a Scandi twist with this tangy fish cake recipe that Rick Stein picked up in Copenhagen. 650g/1lb 7oz cod fillet, skinned and boned150ml/5fl oz whipping cream½ lemon, zest only1 free-range egg, beaten80g/2¾oz plain flour, plus extra for dusting¾ tsp salt12 turns black peppermillsmall handful dill, chopped1 tbsp capers, chopped40g/1½oz butter 650g/1lb 7oz cod fillet, skinned and boned 150ml/5fl oz whipping cream ½ lemon, zest only 1 free-range egg, beaten 80g/2¾oz plain flour, plus extra for dusting ¾ tsp salt 12 turns black peppermill small handful dill, chopped 1 tbsp capers, chopped 40g/1½oz butter 1 free-range egg yolk1 tsp white wine vinegar¼ tsp salt150ml/5fl oz olive oil 1 free-range egg yolk 1 tsp white wine vinegar ¼ tsp salt 150ml/5fl oz olive oil 120ml/4fl oz mayonnaise (see above)2 tbsp finely chopped capers2 tbsp finely chopped pickled gherkin1 small onion, finely gratedsqueeze lemon juice2 tsp Dijon mustard¼ tsp curry powdersmall handful chives, chopped3–4 sprigs fresh tarragon, chopped3 tbsp whipping cream, lightly whipped 120ml/4fl oz mayonnaise (see above) 2 tbsp finely chopped capers 2 tbsp finely chopped pickled gherkin 1 small onion, finely grated squeeze lemon juice 2 tsp Dijon mustard ¼ tsp curry powder small handful chives, chopped 3–4 sprigs fresh tarragon, chopped 3 tbsp whipping cream, lightly whipped Method Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Recipe tips Any leftover mayonnaise will keep covered in the fridge for a few days.
|
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"url": "https://www.bbc.co.uk/food/recipes/danish_fish_frikadeller_98237",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cod fish cakes (Fiskefrikadeller) recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/danish_fish_frikadeller_98237_16x9.jpg Give the easy cod fish cakes a Scandi twist with this tangy fish cake recipe that Rick Stein picked up in Copenhagen. 650g/1lb 7oz cod fillet, skinned and boned150ml/5fl oz whipping cream½ lemon, zest only1 free-range egg, beaten80g/2¾oz plain flour, plus extra for dusting¾ tsp salt12 turns black peppermillsmall handful dill, chopped1 tbsp capers, chopped40g/1½oz butter 650g/1lb 7oz cod fillet, skinned and boned 150ml/5fl oz whipping cream ½ lemon, zest only 1 free-range egg, beaten 80g/2¾oz plain flour, plus extra for dusting ¾ tsp salt 12 turns black peppermill small handful dill, chopped 1 tbsp capers, chopped 40g/1½oz butter 1 free-range egg yolk1 tsp white wine vinegar¼ tsp salt150ml/5fl oz olive oil 1 free-range egg yolk 1 tsp white wine vinegar ¼ tsp salt 150ml/5fl oz olive oil 120ml/4fl oz mayonnaise (see above)2 tbsp finely chopped capers2 tbsp finely chopped pickled gherkin1 small onion, finely gratedsqueeze lemon juice2 tsp Dijon mustard¼ tsp curry powdersmall handful chives, chopped3–4 sprigs fresh tarragon, chopped3 tbsp whipping cream, lightly whipped 120ml/4fl oz mayonnaise (see above) 2 tbsp finely chopped capers 2 tbsp finely chopped pickled gherkin 1 small onion, finely grated squeeze lemon juice 2 tsp Dijon mustard ¼ tsp curry powder small handful chives, chopped 3–4 sprigs fresh tarragon, chopped 3 tbsp whipping cream, lightly whipped Method Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Recipe tips Any leftover mayonnaise will keep covered in the fridge for a few days."
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53119212b06db7b7755c482dfc0b8124a706d76aa3a768fa101e505f4cdb667d
|
Gravadlax with potato salad recipe
An average of 4.5 out of 5 stars from 4 ratings Homemade cured salmon takes a while to prepare but it is worth the wait for such a richly flavoured dish. 45g/1¾oz sea salt1½ tsp crushed black pepper30g/1oz caster sugar2 tbsp chopped fresh dill400g/14oz salmon, skin on and pin boned 45g/1¾oz sea salt 1½ tsp crushed black pepper 30g/1oz caster sugar 2 tbsp chopped fresh dill 400g/14oz salmon, skin on and pin boned 500g/1lb 2oz small new potatoes, boiled2 tbsp crème fraîche2 tbsp chopped fresh lovage or flatleaf parsley2 banana shallots, peeled and choppedsea salt and pink pepper, to garnish 500g/1lb 2oz small new potatoes, boiled 2 tbsp crème fraîche 2 tbsp chopped fresh lovage or flatleaf parsley 2 banana shallots, peeled and chopped sea salt and pink pepper, to garnish 3 tbsp olive oil1 tbsp white wine vinegar1 tsp English mustard1 tbsp runny honey 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp English mustard 1 tbsp runny honey 1 frisée lettuce, leaves removed 1 frisée lettuce, leaves removed Method To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides.To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper.For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves.When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves.
|
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"title": "Gravadlax with potato salad recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Homemade cured salmon takes a while to prepare but it is worth the wait for such a richly flavoured dish. 45g/1¾oz sea salt1½ tsp crushed black pepper30g/1oz caster sugar2 tbsp chopped fresh dill400g/14oz salmon, skin on and pin boned 45g/1¾oz sea salt 1½ tsp crushed black pepper 30g/1oz caster sugar 2 tbsp chopped fresh dill 400g/14oz salmon, skin on and pin boned 500g/1lb 2oz small new potatoes, boiled2 tbsp crème fraîche2 tbsp chopped fresh lovage or flatleaf parsley2 banana shallots, peeled and choppedsea salt and pink pepper, to garnish 500g/1lb 2oz small new potatoes, boiled 2 tbsp crème fraîche 2 tbsp chopped fresh lovage or flatleaf parsley 2 banana shallots, peeled and chopped sea salt and pink pepper, to garnish 3 tbsp olive oil1 tbsp white wine vinegar1 tsp English mustard1 tbsp runny honey 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp English mustard 1 tbsp runny honey 1 frisée lettuce, leaves removed 1 frisée lettuce, leaves removed Method To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides.To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper.For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves.When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves."
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a1512e364573379d69cb99719ebf924e1477476ff8f8e8c98dc986b1d486d040
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Mary Berry's harissa spiced lamb recipe
Harissa spiced lamb with cannellini beans An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/harissa_spiced_lamb_with_59491_16x9.jpg Mary Berry's rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck! Each serving provides 574 kcal, 37g protein, 21g carbohydrate (of which 13g sugars), 33g fat (of which 12g saturates), 3.8g fibre and 0.75g salt. 4 tbsp olive oil2 tbsp ground cumin2 tbsp ground coriander1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces2.5cm/1in piece fresh root ginger, finely grated 2 onions, thinly sliced250ml/9fl oz dry white wine400g tin chopped tomatoes2 tbsp tomato purée2 tbsp clear honey1½ tbsp harissa paste (preferably rose) ½ lemon, juice and finely grated rind only400g tin cannellini beans, drained and rinsedsalt and freshly ground black pepper 4 tbsp olive oil 2 tbsp ground cumin 2 tbsp ground coriander 1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces 2.5cm/1in piece fresh root ginger, finely grated 2 onions, thinly sliced 250ml/9fl oz dry white wine 400g tin chopped tomatoes 2 tbsp tomato purée 2 tbsp clear honey 1½ tbsp harissa paste (preferably rose) ½ lemon, juice and finely grated rind only 400g tin cannellini beans, drained and rinsed salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Recipe tips The inclusion of the beans means you only need to serve with a green vegetable. If you omit the beans, serve with rice or couscous. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further. Prepare ahead: make up to 2 days ahead as the flavours will continue to develop. This dish freezes well.
|
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"title": "Mary Berry's harissa spiced lamb recipe",
"content": "Harissa spiced lamb with cannellini beans An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/harissa_spiced_lamb_with_59491_16x9.jpg Mary Berry's rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck! Each serving provides 574 kcal, 37g protein, 21g carbohydrate (of which 13g sugars), 33g fat (of which 12g saturates), 3.8g fibre and 0.75g salt. 4 tbsp olive oil2 tbsp ground cumin2 tbsp ground coriander1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces2.5cm/1in piece fresh root ginger, finely grated 2 onions, thinly sliced250ml/9fl oz dry white wine400g tin chopped tomatoes2 tbsp tomato purée2 tbsp clear honey1½ tbsp harissa paste (preferably rose) ½ lemon, juice and finely grated rind only400g tin cannellini beans, drained and rinsedsalt and freshly ground black pepper 4 tbsp olive oil 2 tbsp ground cumin 2 tbsp ground coriander 1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces 2.5cm/1in piece fresh root ginger, finely grated 2 onions, thinly sliced 250ml/9fl oz dry white wine 400g tin chopped tomatoes 2 tbsp tomato purée 2 tbsp clear honey 1½ tbsp harissa paste (preferably rose) ½ lemon, juice and finely grated rind only 400g tin cannellini beans, drained and rinsed salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender. Recipe tips The inclusion of the beans means you only need to serve with a green vegetable. If you omit the beans, serve with rice or couscous. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further. Prepare ahead: make up to 2 days ahead as the flavours will continue to develop. This dish freezes well."
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ed0fd885aba430b24ba0fceb87130f6979a5b37fc3fe9cce50b881b6226a904f
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Homemade harissa recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditional_harissa_72623_16x9.jpg You can make harissa fairly mild or as hot as you like, depending on the type of chillies you choose – and how many. Serve it on the side, to add to soups, stews and tagines, or use as an ingredient in cooking. Suitable for vegans. 500g/1lb 2 oz red peppers, seeds removed and quartered1–4 red chillies, halved and seeds removed6 large garlic cloves, unpeeled4 tbsp olive oil, plus extra for preserving1 tsp ground cumin1 tsp ground coriander seeds 1 tsp salt, plus extra if needed 500g/1lb 2 oz red peppers, seeds removed and quartered 1–4 red chillies, halved and seeds removed 6 large garlic cloves, unpeeled 4 tbsp olive oil, plus extra for preserving 1 tsp ground cumin 1 tsp ground coriander seeds 1 tsp salt, plus extra if needed Method Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor.Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed.When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative).Seal the jar and store in the fridge for up to a month. Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor. Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed. Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed. When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative). When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative). Seal the jar and store in the fridge for up to a month. Seal the jar and store in the fridge for up to a month.
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"title": "Homemade harissa 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/traditional_harissa_72623_16x9.jpg You can make harissa fairly mild or as hot as you like, depending on the type of chillies you choose – and how many. Serve it on the side, to add to soups, stews and tagines, or use as an ingredient in cooking. Suitable for vegans. 500g/1lb 2 oz red peppers, seeds removed and quartered1–4 red chillies, halved and seeds removed6 large garlic cloves, unpeeled4 tbsp olive oil, plus extra for preserving1 tsp ground cumin1 tsp ground coriander seeds 1 tsp salt, plus extra if needed 500g/1lb 2 oz red peppers, seeds removed and quartered 1–4 red chillies, halved and seeds removed 6 large garlic cloves, unpeeled 4 tbsp olive oil, plus extra for preserving 1 tsp ground cumin 1 tsp ground coriander seeds 1 tsp salt, plus extra if needed Method Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor.Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed.When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative).Seal the jar and store in the fridge for up to a month. Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Preheat the oven to 125C/105C Fan/Gas ½. Line a roasting tray with baking paper. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Put the red peppers on the roasting tray, skin-side upwards, and add the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look a bit wrinkled. Remove from the oven and leave to cool. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor. Once the peppers, chillies and garlic are cool enough to handle, chop them as finely as you can or blitz them in a food processor. Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed. Heat 2 tablespoons of olive oil in a large pan over a medium–low heat and add the pepper mixture, cumin, coriander and salt. Cook gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the mixture is quite dry. Taste and add a little more salt if needed. When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative). When the harissa is ready, transfer it to a sterilised jar, leaving a little space at the top of the jar. Pour in olive oil to cover the harissa (the oil acts as a preservative). Seal the jar and store in the fridge for up to a month. Seal the jar and store in the fridge for up to a month."
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7ca5af3c88161d364588b1835d02f7f65205c6690079944c9749f34ff6a16d97
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Lamb tagine recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_tagine_96490_16x9.jpg Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you could also use a slow cooker to make it even more convenient. 2–3 tbsp sunflower oil1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon1 x 400g tin chopped tomatoes 450ml/16fl oz chicken stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey8 dried apricots, quartered2 preserved lemons, sliced into 8 pieces (seeds removed)395g tin broad beans or fava beans, drainedsalt and freshly ground black pepper 2–3 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp ground cinnamon 1 x 400g tin chopped tomatoes 450ml/16fl oz chicken stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey 8 dried apricots, quartered 2 preserved lemons, sliced into 8 pieces (seeds removed) 395g tin broad beans or fava beans, drained salt and freshly ground black pepper 2 tbsp freshly chopped parsley150g/5½oz couscous, cooked according to packet instructions 2 tbsp freshly chopped parsley 150g/5½oz couscous, cooked according to packet instructions Method Preheat the oven to 150C/130 Fan/Gas 2.Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.Serve sprinkled with chopped parsley and with the couscous alongside. Preheat the oven to 150C/130 Fan/Gas 2. Preheat the oven to 150C/130 Fan/Gas 2. Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required. Serve sprinkled with chopped parsley and with the couscous alongside. Serve sprinkled with chopped parsley and with the couscous alongside. Recipe tips This recipe can be made up to a day ahead and reheated. Freezes well once cooked. If using a slow cooker, follow steps 2–3 as above, but transfer all the casserole ingredients (excluding the beans) into the slow cooker. Cook on high for 8 hours, adding the beans for the final hour.
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"title": "Lamb tagine recipe",
"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_tagine_96490_16x9.jpg Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you could also use a slow cooker to make it even more convenient. 2–3 tbsp sunflower oil1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon1 x 400g tin chopped tomatoes 450ml/16fl oz chicken stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey8 dried apricots, quartered2 preserved lemons, sliced into 8 pieces (seeds removed)395g tin broad beans or fava beans, drainedsalt and freshly ground black pepper 2–3 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp ground cinnamon 1 x 400g tin chopped tomatoes 450ml/16fl oz chicken stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey 8 dried apricots, quartered 2 preserved lemons, sliced into 8 pieces (seeds removed) 395g tin broad beans or fava beans, drained salt and freshly ground black pepper 2 tbsp freshly chopped parsley150g/5½oz couscous, cooked according to packet instructions 2 tbsp freshly chopped parsley 150g/5½oz couscous, cooked according to packet instructions Method Preheat the oven to 150C/130 Fan/Gas 2.Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.Serve sprinkled with chopped parsley and with the couscous alongside. Preheat the oven to 150C/130 Fan/Gas 2. Preheat the oven to 150C/130 Fan/Gas 2. Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Use a slotted spoon to transfer to a plate. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required. Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required. Serve sprinkled with chopped parsley and with the couscous alongside. Serve sprinkled with chopped parsley and with the couscous alongside. Recipe tips This recipe can be made up to a day ahead and reheated. Freezes well once cooked. If using a slow cooker, follow steps 2–3 as above, but transfer all the casserole ingredients (excluding the beans) into the slow cooker. Cook on high for 8 hours, adding the beans for the final hour."
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57972e06697e84e6575a2dc309df8475fb05be5baaba9988ac9d6a3c3c059458
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Mary's shakshuka recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shakshuka_13957_16x9.jpg Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions. Equipment: you will need a large deep frying pan or sauté pan preferably with a lid. 2 tbsp olive or sunflower oil2 onions, finely chopped2 garlic cloves, crushed1 red chilli, deseeded and finely chopped2 x 400g tins chopped tomatoes1 heaped tbsp sun-dried tomato pastescant tsp caster sugar 4 free-range eggs2 tbsp freshly chopped flatleaf parsleysalt and freshly ground black pepperpitta or crusty bread, to serve (optional) 2 tbsp olive or sunflower oil 2 onions, finely chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 2 x 400g tins chopped tomatoes 1 heaped tbsp sun-dried tomato paste scant tsp caster sugar 4 free-range eggs 2 tbsp freshly chopped flatleaf parsley salt and freshly ground black pepper pitta or crusty bread, to serve (optional) Method Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes.Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper.Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.Garnish with parsley and serve immediately with some bread alongside (if using). Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Garnish with parsley and serve immediately with some bread alongside (if using). Garnish with parsley and serve immediately with some bread alongside (if using). Recipe tips Not suitable for freezing. The tomato base can be made ahead and reheated in the pan before adding the eggs. If your frying pan or sauté pan doesn't have a lid, place a large baking tray on top of the pan for step 3 (be careful as it will get hot).
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"title": "Mary's shakshuka recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shakshuka_13957_16x9.jpg Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions. Equipment: you will need a large deep frying pan or sauté pan preferably with a lid. 2 tbsp olive or sunflower oil2 onions, finely chopped2 garlic cloves, crushed1 red chilli, deseeded and finely chopped2 x 400g tins chopped tomatoes1 heaped tbsp sun-dried tomato pastescant tsp caster sugar 4 free-range eggs2 tbsp freshly chopped flatleaf parsleysalt and freshly ground black pepperpitta or crusty bread, to serve (optional) 2 tbsp olive or sunflower oil 2 onions, finely chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 2 x 400g tins chopped tomatoes 1 heaped tbsp sun-dried tomato paste scant tsp caster sugar 4 free-range eggs 2 tbsp freshly chopped flatleaf parsley salt and freshly ground black pepper pitta or crusty bread, to serve (optional) Method Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes.Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper.Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.Garnish with parsley and serve immediately with some bread alongside (if using). Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Garnish with parsley and serve immediately with some bread alongside (if using). Garnish with parsley and serve immediately with some bread alongside (if using). Recipe tips Not suitable for freezing. The tomato base can be made ahead and reheated in the pan before adding the eggs. If your frying pan or sauté pan doesn't have a lid, place a large baking tray on top of the pan for step 3 (be careful as it will get hot)."
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4c26c8e70185752e3095aa8e82566fcfe607518a5c4a4379291aa23483c20c53
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Beetroot, walnut and orange salad recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_walnut_and_12617_16x9.jpg Fragrant with orange blossom and cinnamon, this vividly coloured beetroot and orange salad is the perfect start to a dinner party or a sophisticated lunch dish. Each serving provides 471 kcal, 11g protein, 37g carbohydrates (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.9g salt. 2 large oranges100g/3½oz baby leaf lettuce (any type of lettuce)4 small beetroots (approx. 60g/2¼oz each), cooked, peeled and quartered 120g/4⅓oz feta, crumbled 2 large oranges 100g/3½oz baby leaf lettuce (any type of lettuce) 4 small beetroots (approx. 60g/2¼oz each), cooked, peeled and quartered 120g/4⅓oz feta, crumbled 100g/3½oz walnut pieces2 tbsp icing sugargenerous pinch ground cinnamonolive oil, to drizzle 100g/3½oz walnut pieces 2 tbsp icing sugar generous pinch ground cinnamon olive oil, to drizzle 4 tbsp fresh orange juice (reserved when segmenting the oranges)2 tbsp olive oil4 tbsp runny honey2 tsp lemon juice2 tsp orange blossom waterpinch ground cinnamonpinch ground black pepper 4 tbsp fresh orange juice (reserved when segmenting the oranges) 2 tbsp olive oil 4 tbsp runny honey 2 tsp lemon juice 2 tsp orange blossom water pinch ground cinnamon pinch ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown.In a small bowl, mix all the dressing ingredients together. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown. In a small bowl, mix all the dressing ingredients together. In a small bowl, mix all the dressing ingredients together. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately.
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"title": "Beetroot, walnut and orange salad recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_walnut_and_12617_16x9.jpg Fragrant with orange blossom and cinnamon, this vividly coloured beetroot and orange salad is the perfect start to a dinner party or a sophisticated lunch dish. Each serving provides 471 kcal, 11g protein, 37g carbohydrates (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.9g salt. 2 large oranges100g/3½oz baby leaf lettuce (any type of lettuce)4 small beetroots (approx. 60g/2¼oz each), cooked, peeled and quartered 120g/4⅓oz feta, crumbled 2 large oranges 100g/3½oz baby leaf lettuce (any type of lettuce) 4 small beetroots (approx. 60g/2¼oz each), cooked, peeled and quartered 120g/4⅓oz feta, crumbled 100g/3½oz walnut pieces2 tbsp icing sugargenerous pinch ground cinnamonolive oil, to drizzle 100g/3½oz walnut pieces 2 tbsp icing sugar generous pinch ground cinnamon olive oil, to drizzle 4 tbsp fresh orange juice (reserved when segmenting the oranges)2 tbsp olive oil4 tbsp runny honey2 tsp lemon juice2 tsp orange blossom waterpinch ground cinnamonpinch ground black pepper 4 tbsp fresh orange juice (reserved when segmenting the oranges) 2 tbsp olive oil 4 tbsp runny honey 2 tsp lemon juice 2 tsp orange blossom water pinch ground cinnamon pinch ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown.In a small bowl, mix all the dressing ingredients together. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown. Line a baking tray with baking parchment. Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown. In a small bowl, mix all the dressing ingredients together. In a small bowl, mix all the dressing ingredients together. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately. When ready to serve, toss the lettuce in the dressing and pile onto each plate. Arrange the beetroot, orange segments and walnuts on the plates and sprinkle with feta. Serve immediately."
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b7715e0dc4e9f70be50a47a1b185af46c4dd9e80e43b1af82c38a8ad3fe78720
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Chicken and lemon tagine with herby tabbouleh recipe
An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_lemon_tagine_75608_16x9.jpg This exotic one-pot is the perfect mixture of sweet and spicy. Serve it with a herby tabbouleh for a filling family supper. 50g/2oz butter1 medium chicken, cut into 10 pieces2 onions, finely chopped3 garlic cloves, finely chopped5cm/2in piece root ginger, grated2 cinnamon sticks2 tsp ras-el-hanout (North African spice blend)1½ tsp salt1 tsp freshly ground black pepper½ tsp ground turmeric1 tsp ground cinnamon½ tsp saffron1 preserved lemon, roughly chopped3 tbsp honey750ml/1 pint 5fl oz chicken stock150g/7oz dates, stones removed, halvedsalt and freshly ground black pepper2 tbsp chopped fresh flatleaf parsley 50g/2oz butter 1 medium chicken, cut into 10 pieces 2 onions, finely chopped 3 garlic cloves, finely chopped 5cm/2in piece root ginger, grated 2 cinnamon sticks 2 tsp ras-el-hanout (North African spice blend) 1½ tsp salt 1 tsp freshly ground black pepper ½ tsp ground turmeric 1 tsp ground cinnamon ½ tsp saffron 1 preserved lemon, roughly chopped 3 tbsp honey 750ml/1 pint 5fl oz chicken stock 150g/7oz dates, stones removed, halved salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley 140g/5oz bulgur wheat, soaked in cold water overnight1 red onion, finely chopped2 tomatoes, seeds removed, finely diced2 large bunches flatleaf parsley, roughly chopped1 bunch mint, roughly chopped1 bunch coriander, roughly chopped1 lemon juice only4 tbsp extra virgin olive oil 140g/5oz bulgur wheat, soaked in cold water overnight 1 red onion, finely chopped 2 tomatoes, seeds removed, finely diced 2 large bunches flatleaf parsley, roughly chopped 1 bunch mint, roughly chopped 1 bunch coriander, roughly chopped 1 lemon juice only 4 tbsp extra virgin olive oil Method For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.Add the preserved lemons, honey and stock and bring the mixture to the boil.Reduce the heat until simmering, cover with a lid and cook for 45 minutes.Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside. For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture. Add the preserved lemons, honey and stock and bring the mixture to the boil. Add the preserved lemons, honey and stock and bring the mixture to the boil. Reduce the heat until simmering, cover with a lid and cook for 45 minutes. Reduce the heat until simmering, cover with a lid and cook for 45 minutes. Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley. Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley. For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper. For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside. To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.
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"title": "Chicken and lemon tagine with herby tabbouleh recipe",
"content": "An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_lemon_tagine_75608_16x9.jpg This exotic one-pot is the perfect mixture of sweet and spicy. Serve it with a herby tabbouleh for a filling family supper. 50g/2oz butter1 medium chicken, cut into 10 pieces2 onions, finely chopped3 garlic cloves, finely chopped5cm/2in piece root ginger, grated2 cinnamon sticks2 tsp ras-el-hanout (North African spice blend)1½ tsp salt1 tsp freshly ground black pepper½ tsp ground turmeric1 tsp ground cinnamon½ tsp saffron1 preserved lemon, roughly chopped3 tbsp honey750ml/1 pint 5fl oz chicken stock150g/7oz dates, stones removed, halvedsalt and freshly ground black pepper2 tbsp chopped fresh flatleaf parsley 50g/2oz butter 1 medium chicken, cut into 10 pieces 2 onions, finely chopped 3 garlic cloves, finely chopped 5cm/2in piece root ginger, grated 2 cinnamon sticks 2 tsp ras-el-hanout (North African spice blend) 1½ tsp salt 1 tsp freshly ground black pepper ½ tsp ground turmeric 1 tsp ground cinnamon ½ tsp saffron 1 preserved lemon, roughly chopped 3 tbsp honey 750ml/1 pint 5fl oz chicken stock 150g/7oz dates, stones removed, halved salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley 140g/5oz bulgur wheat, soaked in cold water overnight1 red onion, finely chopped2 tomatoes, seeds removed, finely diced2 large bunches flatleaf parsley, roughly chopped1 bunch mint, roughly chopped1 bunch coriander, roughly chopped1 lemon juice only4 tbsp extra virgin olive oil 140g/5oz bulgur wheat, soaked in cold water overnight 1 red onion, finely chopped 2 tomatoes, seeds removed, finely diced 2 large bunches flatleaf parsley, roughly chopped 1 bunch mint, roughly chopped 1 bunch coriander, roughly chopped 1 lemon juice only 4 tbsp extra virgin olive oil Method For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.Add the preserved lemons, honey and stock and bring the mixture to the boil.Reduce the heat until simmering, cover with a lid and cook for 45 minutes.Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside. For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture. Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture. Add the preserved lemons, honey and stock and bring the mixture to the boil. Add the preserved lemons, honey and stock and bring the mixture to the boil. Reduce the heat until simmering, cover with a lid and cook for 45 minutes. Reduce the heat until simmering, cover with a lid and cook for 45 minutes. Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley. Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley. For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper. For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside. To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside."
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Burrata with taktouka and flatbread recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burrata_taktouka_41851_16x9.jpg Taktouka is a traditional Moroccan dip made with blackened green peppers and tomatoes for a rich, smoky flavour. 2 green peppers4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber)½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander2 balls burrata pitta breads or flatbreads, to servesalt and freshly ground black pepper 2 green peppers 4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved 4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber) ½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander 2 balls burrata pitta breads or flatbreads, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads.
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burrata_taktouka_41851_16x9.jpg Taktouka is a traditional Moroccan dip made with blackened green peppers and tomatoes for a rich, smoky flavour. 2 green peppers4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber)½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander2 balls burrata pitta breads or flatbreads, to servesalt and freshly ground black pepper 2 green peppers 4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved 4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber) ½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander 2 balls burrata pitta breads or flatbreads, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads."
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Chicken tagine recipe
Chicken tagine with orange and fennel An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagine_with_10974_16x9.jpg Orange and fennel bring freshness to this rich Moroccan chicken tagine. It's simple to cook, but impressive enough for a dinner party. Serve with bread or couscous. Each serving provides 374 kcal, 21g protein, 32g carbohydrates (of which 29g sugars), 14g fat (of which 2.5g saturates), 10g fibre and 1.6g salt. 4 tbsp olive oil4 large chicken legs3 large onions (about 600g/1lb 5oz), sliced2 large fennel bulbs (about 600g/1lb 5oz), stalks and fronds discarded, sliced 100g/3½oz raisins1 large orange, zest and juice3 garlic cloves, crushed1 tsp ground coriander1 tsp ground turmeric1 tsp ground ginger1 tsp salt ½ tsp ground cumin200ml/7fl oz vegetable or chicken stock 4 tbsp olive oil 4 large chicken legs 3 large onions (about 600g/1lb 5oz), sliced 2 large fennel bulbs (about 600g/1lb 5oz), stalks and fronds discarded, sliced 100g/3½oz raisins 1 large orange, zest and juice 3 garlic cloves, crushed 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground ginger 1 tsp salt ½ tsp ground cumin 200ml/7fl oz vegetable or chicken stock handful mint leaves, chopped1 orange, peel only, cut into very thin strips handful mint leaves, chopped 1 orange, peel only, cut into very thin strips Method Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside.Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally.Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water.Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally. Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water. Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread.
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"title": "Chicken tagine recipe",
"content": "Chicken tagine with orange and fennel An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagine_with_10974_16x9.jpg Orange and fennel bring freshness to this rich Moroccan chicken tagine. It's simple to cook, but impressive enough for a dinner party. Serve with bread or couscous. Each serving provides 374 kcal, 21g protein, 32g carbohydrates (of which 29g sugars), 14g fat (of which 2.5g saturates), 10g fibre and 1.6g salt. 4 tbsp olive oil4 large chicken legs3 large onions (about 600g/1lb 5oz), sliced2 large fennel bulbs (about 600g/1lb 5oz), stalks and fronds discarded, sliced 100g/3½oz raisins1 large orange, zest and juice3 garlic cloves, crushed1 tsp ground coriander1 tsp ground turmeric1 tsp ground ginger1 tsp salt ½ tsp ground cumin200ml/7fl oz vegetable or chicken stock 4 tbsp olive oil 4 large chicken legs 3 large onions (about 600g/1lb 5oz), sliced 2 large fennel bulbs (about 600g/1lb 5oz), stalks and fronds discarded, sliced 100g/3½oz raisins 1 large orange, zest and juice 3 garlic cloves, crushed 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground ginger 1 tsp salt ½ tsp ground cumin 200ml/7fl oz vegetable or chicken stock handful mint leaves, chopped1 orange, peel only, cut into very thin strips handful mint leaves, chopped 1 orange, peel only, cut into very thin strips Method Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside.Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally.Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water.Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden-brown. Make sure the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the onions, cover the pan and leave to cook for about 10–15 minutes or until they are soft and translucent, stirring occasionally. Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Add the sliced fennel, raisins, orange zest, garlic, ground coriander, turmeric, ginger and salt and cook for 7 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water. Return all the chicken legs to the pan and pour in the stock and orange juice. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a few tablespoons water. Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Once the chicken is cooked, remove it from the pan and, if necessary, adjust the consistency of the sauce. The sauce needs to be pourable but not soup-like. If the sauce is too dry add a few tablespoons water to the pan and if it’s too liquid, cook for a few minutes to reduce the sauce. Taste and add more salt if necessary. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread. Return the chicken to the pan and heat through. Garnish with the mint and orange zest and enjoy with couscous or bread."
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Dukkah lamb cutlets with quinoa salad recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dukkah_lamb_cutlets_with_80089_16x9.jpg This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads. 200g/7oz quinoa, cooked according to the packet instructionshandful fresh parsley, chopped1 tbsp chopped fresh mint1 red pepper, finely diced1 cucumber, finely diced1 red onion, finely diced2 tbsp extra virgin olive oil1 lemon, juice onlysalt and freshly ground black pepper 200g/7oz quinoa, cooked according to the packet instructions handful fresh parsley, chopped 1 tbsp chopped fresh mint 1 red pepper, finely diced 1 cucumber, finely diced 1 red onion, finely diced 2 tbsp extra virgin olive oil 1 lemon, juice only salt and freshly ground black pepper ½ tsp cloves1 tsp fennel seeds1 tsp coriander seeds1 tsp cumin seeds1 tsp paprikapinch turmeric½ tsp chilli flakes50g/2oz hazelnuts, chopped30g/1oz pistachios, chopped1 tbsp sesame seeds4 tbsp honey1 orange, juice onlysalt and freshly ground black pepper 4 tbsp olive oil ½ tsp cloves 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp paprika pinch turmeric ½ tsp chilli flakes 50g/2oz hazelnuts, chopped 30g/1oz pistachios, chopped 1 tbsp sesame seeds 4 tbsp honey 1 orange, juice only salt and freshly ground black pepper 4 tbsp olive oil 12 lamb cutlets 12 lamb cutlets Method For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dukkah_lamb_cutlets_with_80089_16x9.jpg This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads. 200g/7oz quinoa, cooked according to the packet instructionshandful fresh parsley, chopped1 tbsp chopped fresh mint1 red pepper, finely diced1 cucumber, finely diced1 red onion, finely diced2 tbsp extra virgin olive oil1 lemon, juice onlysalt and freshly ground black pepper 200g/7oz quinoa, cooked according to the packet instructions handful fresh parsley, chopped 1 tbsp chopped fresh mint 1 red pepper, finely diced 1 cucumber, finely diced 1 red onion, finely diced 2 tbsp extra virgin olive oil 1 lemon, juice only salt and freshly ground black pepper ½ tsp cloves1 tsp fennel seeds1 tsp coriander seeds1 tsp cumin seeds1 tsp paprikapinch turmeric½ tsp chilli flakes50g/2oz hazelnuts, chopped30g/1oz pistachios, chopped1 tbsp sesame seeds4 tbsp honey1 orange, juice onlysalt and freshly ground black pepper 4 tbsp olive oil ½ tsp cloves 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp paprika pinch turmeric ½ tsp chilli flakes 50g/2oz hazelnuts, chopped 30g/1oz pistachios, chopped 1 tbsp sesame seeds 4 tbsp honey 1 orange, juice only salt and freshly ground black pepper 4 tbsp olive oil 12 lamb cutlets 12 lamb cutlets Method For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each."
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Meatball tagine recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatball_tagine_45314_16x9.jpg Turn the brunch classic shakshuka into a dinner with meatballs in a spicy tomato and egg tagine. Easy to make and high in protein. Serve with flatbreads or crunchy bread. Each serving provides 285 kcal, 23g protein, 8g carbohydrates (of which 7g sugars), 17.5g fat (of which 5g saturates), 2g fibre and 2.3g salt. 250g/9oz beef mince (10–20% fat) 1 large onion (about 200g/7oz), grated15g/¼oz freshly chopped flatleaf parsley 15g/¼oz freshly chopped coriander4 mint sprigs, leaves picked and chopped 2 tsp paprika1 tsp ground cumin1 tsp salt½ tsp ground black pepper pinch cayenne pepper 250g/9oz beef mince (10–20% fat) 1 large onion (about 200g/7oz), grated 15g/¼oz freshly chopped flatleaf parsley 15g/¼oz freshly chopped coriander 4 mint sprigs, leaves picked and chopped 2 tsp paprika 1 tsp ground cumin 1 tsp salt ½ tsp ground black pepper pinch cayenne pepper 2 tbsp olive oil400g tin chopped tomatoes3 garlic cloves, crushed1 tbsp freshly chopped flat leaf parsley1 tsp ground cumin1 tsp paprika½ tsp salt½ tsp caster sugar¼ tsp ground black pepper4 free-range eggsfreshly chopped coriander, to garnish bread, to serve 2 tbsp olive oil 400g tin chopped tomatoes 3 garlic cloves, crushed 1 tbsp freshly chopped flat leaf parsley 1 tsp ground cumin 1 tsp paprika ½ tsp salt ½ tsp caster sugar ¼ tsp ground black pepper 4 free-range eggs freshly chopped coriander, to garnish bread, to serve Method To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use.To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water.Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water. Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. Recipe tips Nutritional data calculated using 10% fat minced beef.
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"title": "Meatball tagine recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatball_tagine_45314_16x9.jpg Turn the brunch classic shakshuka into a dinner with meatballs in a spicy tomato and egg tagine. Easy to make and high in protein. Serve with flatbreads or crunchy bread. Each serving provides 285 kcal, 23g protein, 8g carbohydrates (of which 7g sugars), 17.5g fat (of which 5g saturates), 2g fibre and 2.3g salt. 250g/9oz beef mince (10–20% fat) 1 large onion (about 200g/7oz), grated15g/¼oz freshly chopped flatleaf parsley 15g/¼oz freshly chopped coriander4 mint sprigs, leaves picked and chopped 2 tsp paprika1 tsp ground cumin1 tsp salt½ tsp ground black pepper pinch cayenne pepper 250g/9oz beef mince (10–20% fat) 1 large onion (about 200g/7oz), grated 15g/¼oz freshly chopped flatleaf parsley 15g/¼oz freshly chopped coriander 4 mint sprigs, leaves picked and chopped 2 tsp paprika 1 tsp ground cumin 1 tsp salt ½ tsp ground black pepper pinch cayenne pepper 2 tbsp olive oil400g tin chopped tomatoes3 garlic cloves, crushed1 tbsp freshly chopped flat leaf parsley1 tsp ground cumin1 tsp paprika½ tsp salt½ tsp caster sugar¼ tsp ground black pepper4 free-range eggsfreshly chopped coriander, to garnish bread, to serve 2 tbsp olive oil 400g tin chopped tomatoes 3 garlic cloves, crushed 1 tbsp freshly chopped flat leaf parsley 1 tsp ground cumin 1 tsp paprika ½ tsp salt ½ tsp caster sugar ¼ tsp ground black pepper 4 free-range eggs freshly chopped coriander, to garnish bread, to serve Method To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use.To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water.Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water. Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water. Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread. Recipe tips Nutritional data calculated using 10% fat minced beef."
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ac0b0b6254a34c0afdf0d12f7808a10827146868a8bd71f9c08c0c1afd095d55
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Couscous salad recipe
An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dried_fruits_and_nuts_18053_16x9.jpg A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts. Each serving provides 673 kcal, 42.5g protein, 53g carbohydrates (of which 48g sugars), 30g fat (of which 4.5g saturates), 6.5g fibre and 2.2g salt. 225g/8oz couscous, prepared according to the packet instructions8 small preserved lemons, flesh and rind finely chopped180g/6⅓oz dried cranberries120g/4⅓oz pine nuts, toasted160g/5¾oz unsalted shelled pistachio nuts, roughly chopped125ml/4fl oz olive oil60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped1 tsp salt, or to taste80g/2¾oz rocket leaves 225g/8oz couscous, prepared according to the packet instructions 8 small preserved lemons, flesh and rind finely chopped 180g/6⅓oz dried cranberries 120g/4⅓oz pine nuts, toasted 160g/5¾oz unsalted shelled pistachio nuts, roughly chopped 125ml/4fl oz olive oil 60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped 1 tsp salt, or to taste 80g/2¾oz rocket leaves Method In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. Recipe tips Couscous salads are great to make ahead for easy entertaining or weekday lunches. It will keep well for a few days in the fridge.
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"title": "Couscous salad recipe",
"content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dried_fruits_and_nuts_18053_16x9.jpg A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts. Each serving provides 673 kcal, 42.5g protein, 53g carbohydrates (of which 48g sugars), 30g fat (of which 4.5g saturates), 6.5g fibre and 2.2g salt. 225g/8oz couscous, prepared according to the packet instructions8 small preserved lemons, flesh and rind finely chopped180g/6⅓oz dried cranberries120g/4⅓oz pine nuts, toasted160g/5¾oz unsalted shelled pistachio nuts, roughly chopped125ml/4fl oz olive oil60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped1 tsp salt, or to taste80g/2¾oz rocket leaves 225g/8oz couscous, prepared according to the packet instructions 8 small preserved lemons, flesh and rind finely chopped 180g/6⅓oz dried cranberries 120g/4⅓oz pine nuts, toasted 160g/5¾oz unsalted shelled pistachio nuts, roughly chopped 125ml/4fl oz olive oil 60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped 1 tsp salt, or to taste 80g/2¾oz rocket leaves Method In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. Recipe tips Couscous salads are great to make ahead for easy entertaining or weekday lunches. It will keep well for a few days in the fridge."
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0e81d44bfa658e3e41a82c2d59e62b70318acfb3bebe2f9d04aff948121075fb
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Spiced North African-style eggs recipe
Spiced North African-style eggs with homemade flatbreads An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_north-african_82972_16x9.jpg Baking eggs in a spicy tomato sauce is very common in many parts of the world, most famously in the Mexican dish huevos rancheros. This version is topped with cheese for an extra treat and is designed to be a low-cost recipe. This meal provides 509 kcal, 24g protein, 56g carbohydrate (of which 10g sugars), 22g fat (of which 7g saturates), 6g fibre and 1.7g salt per portion. 250g/9oz plain flour, plus extra for dusting pinch salt 1tbsp olive oil 250g/9oz plain flour, plus extra for dusting pinch salt 1tbsp olive oil 1 tbsp olive oil 1 onion, chopped 1 pepper (any colour), deseeded and sliced1 garlic clove, sliced ½ tsp crushed chilli flakes 2 x 400g/14oz tins chopped tomatoes salt and black pepper 6 eggs 100g/3½oz feta cheese or Greek-style cheese, crumbled 1 tbsp olive oil 1 onion, chopped 1 pepper (any colour), deseeded and sliced 1 garlic clove, sliced ½ tsp crushed chilli flakes 2 x 400g/14oz tins chopped tomatoes salt and black pepper 6 eggs 100g/3½oz feta cheese or Greek-style cheese, crumbled Method To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest.For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary.Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter).Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs.Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).Sprinkle with the feta and serve with the warm flatbreads on the side. To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest. For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary. Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter). Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter). Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs. Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs. Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set). Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set). Sprinkle with the feta and serve with the warm flatbreads on the side. Sprinkle with the feta and serve with the warm flatbreads on the side. Recipe tips In September 2023 this recipe was costed at an average of £4.13 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Spiced North African-style eggs recipe",
"content": "Spiced North African-style eggs with homemade flatbreads An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_north-african_82972_16x9.jpg Baking eggs in a spicy tomato sauce is very common in many parts of the world, most famously in the Mexican dish huevos rancheros. This version is topped with cheese for an extra treat and is designed to be a low-cost recipe. This meal provides 509 kcal, 24g protein, 56g carbohydrate (of which 10g sugars), 22g fat (of which 7g saturates), 6g fibre and 1.7g salt per portion. 250g/9oz plain flour, plus extra for dusting pinch salt 1tbsp olive oil 250g/9oz plain flour, plus extra for dusting pinch salt 1tbsp olive oil 1 tbsp olive oil 1 onion, chopped 1 pepper (any colour), deseeded and sliced1 garlic clove, sliced ½ tsp crushed chilli flakes 2 x 400g/14oz tins chopped tomatoes salt and black pepper 6 eggs 100g/3½oz feta cheese or Greek-style cheese, crumbled 1 tbsp olive oil 1 onion, chopped 1 pepper (any colour), deseeded and sliced 1 garlic clove, sliced ½ tsp crushed chilli flakes 2 x 400g/14oz tins chopped tomatoes salt and black pepper 6 eggs 100g/3½oz feta cheese or Greek-style cheese, crumbled Method To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest.For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary.Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter).Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs.Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).Sprinkle with the feta and serve with the warm flatbreads on the side. To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. To make the flatbreads, sieve the flour and a generous pinch of salt into a mixing bowl. Make a well in the middle and add the oil. Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest. Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead. Set aside to rest. For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. For the eggs, heat a wide, heavy-based pan over a medium heat. Add the olive oil and, once hot, gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary. Once the pepper is softened, add the garlic. Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper and cook over a medium-low heat for 10-15 minutes, or until the sauce is rich and flavoursome. Taste and adjust the seasoning as necessary. Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter). Meanwhile, divide the flatbread dough into eight balls. On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flatbread should be approximately 12cm/4½in in diameter). Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs. Heat a heavy-based frying pan over a high heat. Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up. Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough. Keep warm while you finish the eggs. Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set). Make six wells in the tomato mixture and break an egg into each. Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set). Sprinkle with the feta and serve with the warm flatbreads on the side. Sprinkle with the feta and serve with the warm flatbreads on the side. Recipe tips In September 2023 this recipe was costed at an average of £4.13 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Moroccan flatbread wraps with harissa recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanflatbreadwra_72278_16x9.jpg Smoky hot grilled lamb and vegetables in flatbread gets an extra kick from spicy harissa. Don't be alarmed by the long list of ingredients - this dish is very flexible to suit your tastes. Good ready-made harissa is available in delis and supermarkets. 200g/7¼oz plain flour1 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamon water, to bindpinch of salt 200g/7¼oz plain flour 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon water, to bind pinch of salt 1 clove garlic, finely chopped2 tsp ground cumin2 tsp thyme, chopped75ml/2½fl oz olive oil1 lamb leg steak1 aubergine, sliced 1 courgette, sliced 1 roasted pepper from a jar50g/1¾oz sun-dried tomatoes100g herby marinated olives, stoned1 lemon, juice only100g/3½oz rocket 1 clove garlic, finely chopped 2 tsp ground cumin 2 tsp thyme, chopped 75ml/2½fl oz olive oil 1 lamb leg steak 1 aubergine, sliced 1 courgette, sliced 1 roasted pepper from a jar 50g/1¾oz sun-dried tomatoes 100g herby marinated olives, stoned 1 lemon, juice only 100g/3½oz rocket 4 large red chillies6 cloves garlic25g/1oz fresh coriander1 lemon, juice and zest onlyolive oil 4 large red chillies 6 cloves garlic 25g/1oz fresh coriander 1 lemon, juice and zest only olive oil Method To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside.Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them.Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste.Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads.Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside. Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them. Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste. Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.
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"title": "Moroccan flatbread wraps with harissa recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanflatbreadwra_72278_16x9.jpg Smoky hot grilled lamb and vegetables in flatbread gets an extra kick from spicy harissa. Don't be alarmed by the long list of ingredients - this dish is very flexible to suit your tastes. Good ready-made harissa is available in delis and supermarkets. 200g/7¼oz plain flour1 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamon water, to bindpinch of salt 200g/7¼oz plain flour 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon water, to bind pinch of salt 1 clove garlic, finely chopped2 tsp ground cumin2 tsp thyme, chopped75ml/2½fl oz olive oil1 lamb leg steak1 aubergine, sliced 1 courgette, sliced 1 roasted pepper from a jar50g/1¾oz sun-dried tomatoes100g herby marinated olives, stoned1 lemon, juice only100g/3½oz rocket 1 clove garlic, finely chopped 2 tsp ground cumin 2 tsp thyme, chopped 75ml/2½fl oz olive oil 1 lamb leg steak 1 aubergine, sliced 1 courgette, sliced 1 roasted pepper from a jar 50g/1¾oz sun-dried tomatoes 100g herby marinated olives, stoned 1 lemon, juice only 100g/3½oz rocket 4 large red chillies6 cloves garlic25g/1oz fresh coriander1 lemon, juice and zest onlyolive oil 4 large red chillies 6 cloves garlic 25g/1oz fresh coriander 1 lemon, juice and zest only olive oil Method To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside.Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them.Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste.Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads.Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside. Meanwhile, brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside. Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them. Mix the grilled vegetables, roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them. Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste. Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing."
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Tom Kerridge's chicken traybake recipe
Chicken tagine traybake An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagine_traybake_82093_16x9.jpg Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself! Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre. 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks2 red onions, cut into wedges2 garlic cloves, thinly sliced2 preserved lemons, drained, roughly chopped and pips discarded1 tbsp baharat seasoning500ml/18fl oz fresh chicken stocklarge pinch saffron threads, ground with a pestle and mortar4 skinless boneless chicken breasts (180g/6½oz each)2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces100g/3½oz pitted green olives1-cal sunflower oil spraysea salt and freshly ground black pepper 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks 2 red onions, cut into wedges 2 garlic cloves, thinly sliced 2 preserved lemons, drained, roughly chopped and pips discarded 1 tbsp baharat seasoning 500ml/18fl oz fresh chicken stock large pinch saffron threads, ground with a pestle and mortar 4 skinless boneless chicken breasts (180g/6½oz each) 2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces 100g/3½oz pitted green olives 1-cal sunflower oil spray sea salt and freshly ground black pepper 150g/5½oz couscous200ml/7fl oz fresh chicken stocka small pinch saffron strands, ground with a pestle and mortar 150g/5½oz couscous 200ml/7fl oz fresh chicken stock a small pinch saffron strands, ground with a pestle and mortar Method Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through.Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Recipe tips This is a really well-balanced meal to support your fitness, complete with protein, carbohydrates, vitamins and healthy fats from the olives. Sweet potatoes are also rich in beta-carotene, which help muscles to recover after exercise.
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"title": "Tom Kerridge's chicken traybake recipe",
"content": "Chicken tagine traybake An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagine_traybake_82093_16x9.jpg Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself! Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre. 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks2 red onions, cut into wedges2 garlic cloves, thinly sliced2 preserved lemons, drained, roughly chopped and pips discarded1 tbsp baharat seasoning500ml/18fl oz fresh chicken stocklarge pinch saffron threads, ground with a pestle and mortar4 skinless boneless chicken breasts (180g/6½oz each)2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces100g/3½oz pitted green olives1-cal sunflower oil spraysea salt and freshly ground black pepper 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks 2 red onions, cut into wedges 2 garlic cloves, thinly sliced 2 preserved lemons, drained, roughly chopped and pips discarded 1 tbsp baharat seasoning 500ml/18fl oz fresh chicken stock large pinch saffron threads, ground with a pestle and mortar 4 skinless boneless chicken breasts (180g/6½oz each) 2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces 100g/3½oz pitted green olives 1-cal sunflower oil spray sea salt and freshly ground black pepper 150g/5½oz couscous200ml/7fl oz fresh chicken stocka small pinch saffron strands, ground with a pestle and mortar 150g/5½oz couscous 200ml/7fl oz fresh chicken stock a small pinch saffron strands, ground with a pestle and mortar Method Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through.Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Recipe tips This is a really well-balanced meal to support your fitness, complete with protein, carbohydrates, vitamins and healthy fats from the olives. Sweet potatoes are also rich in beta-carotene, which help muscles to recover after exercise."
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Shakshuka traybake recipe
An average of 4.6 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_and_aubergine_84745_16x9.jpg Perfect for a lazy weekend, this shakshuka traybake recipe allows you to slowly roast vegetables in the oven while you have a snooze. Each serving provides 237 kcal, 11g protein, 16.5g carbohydrates (of which 16g sugars), 12g fat (of which 2.5g saturates), 8.5g fibre and 0.3g salt. 2 red peppers, thinly sliced2 yellow peppers, thinly sliced1 red onion, thickly sliced1 aubergine, sliced into 15mm/⅝in strips800g/1lb12oz vine tomatoes, quartered1 red chilli, roughly chopped1 tsp ground cumin1 tsp smoked paprika2 tbsp olive oil4 free-range eggssea salt and freshly ground black pepperhandful fresh coriander, roughly chopped, to serveflatbreads or pitta breads, warmed, to serve 2 red peppers, thinly sliced 2 yellow peppers, thinly sliced 1 red onion, thickly sliced 1 aubergine, sliced into 15mm/⅝in strips 800g/1lb12oz vine tomatoes, quartered 1 red chilli, roughly chopped 1 tsp ground cumin 1 tsp smoked paprika 2 tbsp olive oil 4 free-range eggs sea salt and freshly ground black pepper handful fresh coriander, roughly chopped, to serve flatbreads or pitta breads, warmed, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Scatter with the coriander and serve immediately with the warmed flatbreads. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes. Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning. Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Scatter with the coriander and serve immediately with the warmed flatbreads. Scatter with the coriander and serve immediately with the warmed flatbreads. Recipe tips For a non-vegetarian version, add some chorizo or 'nduja along with the vegetables.
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"title": "Shakshuka traybake recipe",
"content": "An average of 4.6 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pepper_and_aubergine_84745_16x9.jpg Perfect for a lazy weekend, this shakshuka traybake recipe allows you to slowly roast vegetables in the oven while you have a snooze. Each serving provides 237 kcal, 11g protein, 16.5g carbohydrates (of which 16g sugars), 12g fat (of which 2.5g saturates), 8.5g fibre and 0.3g salt. 2 red peppers, thinly sliced2 yellow peppers, thinly sliced1 red onion, thickly sliced1 aubergine, sliced into 15mm/⅝in strips800g/1lb12oz vine tomatoes, quartered1 red chilli, roughly chopped1 tsp ground cumin1 tsp smoked paprika2 tbsp olive oil4 free-range eggssea salt and freshly ground black pepperhandful fresh coriander, roughly chopped, to serveflatbreads or pitta breads, warmed, to serve 2 red peppers, thinly sliced 2 yellow peppers, thinly sliced 1 red onion, thickly sliced 1 aubergine, sliced into 15mm/⅝in strips 800g/1lb12oz vine tomatoes, quartered 1 red chilli, roughly chopped 1 tsp ground cumin 1 tsp smoked paprika 2 tbsp olive oil 4 free-range eggs sea salt and freshly ground black pepper handful fresh coriander, roughly chopped, to serve flatbreads or pitta breads, warmed, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Scatter with the coriander and serve immediately with the warmed flatbreads. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes. Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning. Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning. Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking. Scatter with the coriander and serve immediately with the warmed flatbreads. Scatter with the coriander and serve immediately with the warmed flatbreads. Recipe tips For a non-vegetarian version, add some chorizo or 'nduja along with the vegetables."
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Moroccan roast lamb recipe
An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccan_roast_lamb_55915_16x9.jpg A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich. 2kg/4lb 8oz lamb shoulder3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnishhandful toasted flaked almonds, to garnish 2kg/4lb 8oz lamb shoulder 3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika ½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnish handful toasted flaked almonds, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes.When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes. Cover the lamb with kitchen foil and leave to rest for 15 minutes. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
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"content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccan_roast_lamb_55915_16x9.jpg A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich. 2kg/4lb 8oz lamb shoulder3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnishhandful toasted flaked almonds, to garnish 2kg/4lb 8oz lamb shoulder 3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika ½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnish handful toasted flaked almonds, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes.When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes. Cover the lamb with kitchen foil and leave to rest for 15 minutes. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side."
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Pistachio ice cream recipe
Pistachio and rose ice cream An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_and_rose_ice_66443_16x9.jpg This fragrant pistachio ice cream ice cream works just as well with or without an ice cream maker. Rose water varies in strength, so add it bit by bit and taste as you go. 200g/7oz pistachios600ml/20fl oz milk75g/2½oz caster sugar6 free-range egg yolks300ml/10fl oz double cream1–3 tsp rose watercandied rose petals, to serve 200g/7oz pistachios 600ml/20fl oz milk 75g/2½oz caster sugar 6 free-range egg yolks 300ml/10fl oz double cream 1–3 tsp rose water candied rose petals, to serve Method Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible.Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can.Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go.Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals. Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible. Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible. Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can. Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can. Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go. Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals. Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals.
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"title": "Pistachio ice cream recipe",
"content": "Pistachio and rose ice cream An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_and_rose_ice_66443_16x9.jpg This fragrant pistachio ice cream ice cream works just as well with or without an ice cream maker. Rose water varies in strength, so add it bit by bit and taste as you go. 200g/7oz pistachios600ml/20fl oz milk75g/2½oz caster sugar6 free-range egg yolks300ml/10fl oz double cream1–3 tsp rose watercandied rose petals, to serve 200g/7oz pistachios 600ml/20fl oz milk 75g/2½oz caster sugar 6 free-range egg yolks 300ml/10fl oz double cream 1–3 tsp rose water candied rose petals, to serve Method Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible.Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can.Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go.Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals. Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible. Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as finely as possible. Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can. Put the milk in a saucepan and heat. Add and 40g/1½oz sugar and heat until it has dissolved. Stir in the ground pistachios and allow the milk to come almost to the boil. Remove from the heat, cover, and leave to infuse for at least an hour, or overnight in the fridge if you can. Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Strain the milk and pistachio mixture thoroughly, then reheat again to just below boiling point. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Put the egg yolks and remaining sugar in a bowl and whisk until light and mousse-like. Pour the infused milk over the yolks, stirring, then pour back into the saucepan. Stir on a very low heat until you have a fairly thin custard. If you are worried about the mixture curdling, you can set it in a bowl over simmering water instead. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go. Remove the custard from the heat and leave to cool. Cover and chill thoroughly, then pour in the cream. Mix, then gradually add the rose water, tasting as you go. Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals. Churn in an ice cream maker, then freeze, covered, for 2 hours. If you don’t have an ice cream maker, freeze the ice cream mixture, whisking regularly, until it is too hard to work. Serve with the candied rose petals."
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Chicken tagine recipe - BBC Food recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentagine_74834_16x9.jpg A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper. 125g/4½oz green olives100ml/3½fl oz olive oil1 large onion, chopped4 chicken breasts2 garlic cloves, chopped1 tsp ras-el-hanout (available in some supermarkets or specialist shops)½g saffron threads1 tsp ground ginger1 tsp freshly ground black pepper1 large preserved lemon, peel only, chopped3 tsp chopped fresh coriander1 tsp chopped fresh parsleyvegetables, to serve 125g/4½oz green olives 100ml/3½fl oz olive oil 1 large onion, chopped 4 chicken breasts 2 garlic cloves, chopped 1 tsp ras-el-hanout (available in some supermarkets or specialist shops) ½g saffron threads 1 tsp ground ginger 1 tsp freshly ground black pepper 1 large preserved lemon, peel only, chopped 3 tsp chopped fresh coriander 1 tsp chopped fresh parsley vegetables, to serve Method Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Recipe tips For gluten-free diets try serving the tagine with brown rice instead of couscous.
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"title": "Chicken tagine recipe - BBC Food recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentagine_74834_16x9.jpg A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper. 125g/4½oz green olives100ml/3½fl oz olive oil1 large onion, chopped4 chicken breasts2 garlic cloves, chopped1 tsp ras-el-hanout (available in some supermarkets or specialist shops)½g saffron threads1 tsp ground ginger1 tsp freshly ground black pepper1 large preserved lemon, peel only, chopped3 tsp chopped fresh coriander1 tsp chopped fresh parsleyvegetables, to serve 125g/4½oz green olives 100ml/3½fl oz olive oil 1 large onion, chopped 4 chicken breasts 2 garlic cloves, chopped 1 tsp ras-el-hanout (available in some supermarkets or specialist shops) ½g saffron threads 1 tsp ground ginger 1 tsp freshly ground black pepper 1 large preserved lemon, peel only, chopped 3 tsp chopped fresh coriander 1 tsp chopped fresh parsley vegetables, to serve Method Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Recipe tips For gluten-free diets try serving the tagine with brown rice instead of couscous."
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65f17b85a8dd77a0fa8fa890b569be0f0b1d2dfcedb23de2fd37f1653cebc650
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Lahori chicken recipe
To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes.To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours.To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately. To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes. To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours. To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours. To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/lahori_chicken_10736",
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"title": "Lahori chicken recipe",
"content": "To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes.To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours.To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately. To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the yoghurt, place a few layers of kitchen paper in a sieve, pour in the yoghurt and place over a bowl. Place in the fridge overnight. Once strained, set aside the strained yoghurt and the whey. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes. To make the marinated chicken, mix together all of the ingredients, except the chicken, in a bowl. Rub this mixture into the chicken, making sure it is evenly coated, and marinate at room temperature for 10 minutes. To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours. To make the lahori marinade, mix all of the ingredients together in a bowl. Rub onto the chicken, coating it evenly again. Leave to marinate in the fridge for up to 4 hours. To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the kebab masala, grind the fenugreek, mint and black salt into a coarse powder. Mix in the remaining spices and set aside in an airtight container. Set aside the butter. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. To make the yoghurt whey sauce, bring the yoghurt whey, cream, cashew nuts, cardamom and crushed ginger to a rapid boil in a saucepan. Cook until the cashew nuts are soft enough to mash – this should take around 5 minutes over a high heat. Remove the cardamom pods and transfer the remaining sauce to a blender. Blend for 5 minutes at the highest speed and adjust, if needed, with hot water until the texture is the consistency of double cream. Season with salt and set aside. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. The chicken is best cooked on a barbecue so light the coals in good time. Once the coals are at temperature, skewer the chicken and place on the barbecue with the skin-side of the chicken facing up. Cook for 5–7 minutes, or until the marinade has charred to a speckled, deep brown colour. Turn the chicken over and baste with a little ghee or melted butter. Cook for a further 5–7 minutes. Alternatively, cook the chicken under a grill set to maximum until well charred, turning halfway through. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Test that the chicken is cooked by inserting a meat thermometer into the thickest part of the breast – it should read at least 70C to confirm it is cooked through. Remove from the heat, baste again with ghee or butter, and leave to rest in a warm place for a few minutes before carving each breast into three or four slices. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately. Heat up the yoghurt whey sauce and add the chopped ginger, coriander stalks and green chilli. Melt the butter in a separate saucepan, remove from the heat and add the kebab masala mixture. Place the chicken on warm plates. Pour over the yoghurt whey sauce and finish with a couple of generous tablespoons of the kebab masala butter. Serve immediately."
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077754c2809d884265f4eccdda488a69c5ab7eb34d66f871c5ea9f4993e2e546
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Aloo tuk recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_tuk_67456_16x9.jpg A traditional Sindhi dish of deep-fried smashed potatoes that are quick to cook and sprinkled with delicious spices. 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmericsalt 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmeric salt 4 large chipping potatoes, peeled and cut into round chunksvegetable oil, for frying 4 large chipping potatoes, peeled and cut into round chunks vegetable oil, for frying Method To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry.Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.)Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.) Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.) Once cool, smash them using a flat surface, like the underside of a bowl. Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot.
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"title": "Aloo tuk recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_tuk_67456_16x9.jpg A traditional Sindhi dish of deep-fried smashed potatoes that are quick to cook and sprinkled with delicious spices. 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmericsalt 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmeric salt 4 large chipping potatoes, peeled and cut into round chunksvegetable oil, for frying 4 large chipping potatoes, peeled and cut into round chunks vegetable oil, for frying Method To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry.Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.)Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking. Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.) Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5–7 minutes after cooking.) Once cool, smash them using a flat surface, like the underside of a bowl. Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot."
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58954a5d3d39fcce97bbec8f393ba24994ad8e16258ef9ee784a20ecce3b2c52
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Poussin and spinach curry with coconut rice recipe
An average of 4.5 out of 5 stars from 2 ratings This spinach and poussin curry is richly flavoured with an exciting array of spices. 4 tbsp vegetable oil1 piece cassia bark3 cloves2 green cardamom pods1 bay leaf1 dried red chilli1 tsp dried fenugreek leaves1 black cardamom pod2 poussin, spatchcocked and then cut in half2 small onions, finely chopped then crushed to a paste6 garlic cloves, crushed to a paste1 tbsp crushed fresh root ginger 1 green chilli, cut in half1 tsp ground turmeric1 tsp ground coriander1 tbsp ground cumin3 tomatoes, diced2 tbsp plain yoghurtpinch salt400g/14oz spinach400g tin chickpeas1 tsp garam masala2 tbsp chopped fresh coriander, to garnishfreshly cooked coconut rice, to servepoppadoms, to serve 4 tbsp vegetable oil 1 piece cassia bark 3 cloves 2 green cardamom pods 1 bay leaf 1 dried red chilli 1 tsp dried fenugreek leaves 1 black cardamom pod 2 poussin, spatchcocked and then cut in half 2 small onions, finely chopped then crushed to a paste 6 garlic cloves, crushed to a paste 1 tbsp crushed fresh root ginger 1 green chilli, cut in half 1 tsp ground turmeric 1 tsp ground coriander 1 tbsp ground cumin 3 tomatoes, diced 2 tbsp plain yoghurt pinch salt 400g/14oz spinach 400g tin chickpeas 1 tsp garam masala 2 tbsp chopped fresh coriander, to garnish freshly cooked coconut rice, to serve poppadoms, to serve Method Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour.Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Garnish with the fresh coriander and serve with coconut rice and poppadoms.
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"title": "Poussin and spinach curry with coconut rice recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This spinach and poussin curry is richly flavoured with an exciting array of spices. 4 tbsp vegetable oil1 piece cassia bark3 cloves2 green cardamom pods1 bay leaf1 dried red chilli1 tsp dried fenugreek leaves1 black cardamom pod2 poussin, spatchcocked and then cut in half2 small onions, finely chopped then crushed to a paste6 garlic cloves, crushed to a paste1 tbsp crushed fresh root ginger 1 green chilli, cut in half1 tsp ground turmeric1 tsp ground coriander1 tbsp ground cumin3 tomatoes, diced2 tbsp plain yoghurtpinch salt400g/14oz spinach400g tin chickpeas1 tsp garam masala2 tbsp chopped fresh coriander, to garnishfreshly cooked coconut rice, to servepoppadoms, to serve 4 tbsp vegetable oil 1 piece cassia bark 3 cloves 2 green cardamom pods 1 bay leaf 1 dried red chilli 1 tsp dried fenugreek leaves 1 black cardamom pod 2 poussin, spatchcocked and then cut in half 2 small onions, finely chopped then crushed to a paste 6 garlic cloves, crushed to a paste 1 tbsp crushed fresh root ginger 1 green chilli, cut in half 1 tsp ground turmeric 1 tsp ground coriander 1 tbsp ground cumin 3 tomatoes, diced 2 tbsp plain yoghurt pinch salt 400g/14oz spinach 400g tin chickpeas 1 tsp garam masala 2 tbsp chopped fresh coriander, to garnish freshly cooked coconut rice, to serve poppadoms, to serve Method Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour.Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Garnish with the fresh coriander and serve with coconut rice and poppadoms."
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b4015ad2853e1b79d5e30f4c5218174f3f4569616dc7c3cd9e9529a805255cac
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Instant Punjabi-style pickle recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/instantpunjabistylep_90220_16x9.jpg Madhur Jaffrey's easy Indian pickle is the perfect accompaniment to an Indian feast, or a great snack alongside some poppadoms! 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar175ml/6fl oz cider vinegar120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)1–2 garlic cloves, peeled and crushed1 tsp finely grated fresh ginger400g/14oz small cauliflower florets5 medium carrots, peeled and cut into 5cm/2in pieces225g/9oz baby turnips, peeled and halved2 tsp whole brown mustard seeds, ground2 tsp salt1 tsp chilli powder1½ tsp bright red paprika½ tsp garam masala 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar 175ml/6fl oz cider vinegar 120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil) 1–2 garlic cloves, peeled and crushed 1 tsp finely grated fresh ginger 400g/14oz small cauliflower florets 5 medium carrots, peeled and cut into 5cm/2in pieces 225g/9oz baby turnips, peeled and halved 2 tsp whole brown mustard seeds, ground 2 tsp salt 1 tsp chilli powder 1½ tsp bright red paprika ½ tsp garam masala Method Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks. Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat. Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat. Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds. Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds. Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp. Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp. Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices. Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices. Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool. Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool. Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks. Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.
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"title": "Instant Punjabi-style pickle 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/instantpunjabistylep_90220_16x9.jpg Madhur Jaffrey's easy Indian pickle is the perfect accompaniment to an Indian feast, or a great snack alongside some poppadoms! 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar175ml/6fl oz cider vinegar120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)1–2 garlic cloves, peeled and crushed1 tsp finely grated fresh ginger400g/14oz small cauliflower florets5 medium carrots, peeled and cut into 5cm/2in pieces225g/9oz baby turnips, peeled and halved2 tsp whole brown mustard seeds, ground2 tsp salt1 tsp chilli powder1½ tsp bright red paprika½ tsp garam masala 3 tbsp jaggery (cane sugar), palm sugar or light brown sugar 175ml/6fl oz cider vinegar 120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil) 1–2 garlic cloves, peeled and crushed 1 tsp finely grated fresh ginger 400g/14oz small cauliflower florets 5 medium carrots, peeled and cut into 5cm/2in pieces 225g/9oz baby turnips, peeled and halved 2 tsp whole brown mustard seeds, ground 2 tsp salt 1 tsp chilli powder 1½ tsp bright red paprika ½ tsp garam masala Method Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks. Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat. Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat. Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds. Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds. Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp. Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp. Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices. Reduce the heat to low and add the ground mustard, salt, chilli powder, paprika and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices. Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool. Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool. Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks. Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks."
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2f2174b3d0f3c430602b67a5ba2a3bc66e1ca5e1908d0d1ea5e7e2bacf038549
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Vegetable pakoras recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablepakoras_90048_16x9.jpg Classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make. 250g/½lb gram flour50g/2oz self-raising flour½ tsp red chilli powder1 tsp garam masala1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets1 tbsp lemon juice300g/10½oz potatoes, peeled and cut into small pieces300g/10½oz onions, finely chopped3 spring onions, trimmed, finely chopped6-8 spinach leaves, finely choppedhandful fresh coriander leaves1 tsp chopped green chilli1 tsp saltsunflower oil, for deep frying 250g/½lb gram flour 50g/2oz self-raising flour ½ tsp red chilli powder 1 tsp garam masala 1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets 1 tbsp lemon juice 300g/10½oz potatoes, peeled and cut into small pieces 300g/10½oz onions, finely chopped 3 spring onions, trimmed, finely chopped 6-8 spinach leaves, finely chopped handful fresh coriander leaves 1 tsp chopped green chilli 1 tsp salt sunflower oil, for deep frying Method Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.
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"title": "Vegetable pakoras recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablepakoras_90048_16x9.jpg Classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make. 250g/½lb gram flour50g/2oz self-raising flour½ tsp red chilli powder1 tsp garam masala1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets1 tbsp lemon juice300g/10½oz potatoes, peeled and cut into small pieces300g/10½oz onions, finely chopped3 spring onions, trimmed, finely chopped6-8 spinach leaves, finely choppedhandful fresh coriander leaves1 tsp chopped green chilli1 tsp saltsunflower oil, for deep frying 250g/½lb gram flour 50g/2oz self-raising flour ½ tsp red chilli powder 1 tsp garam masala 1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets 1 tbsp lemon juice 300g/10½oz potatoes, peeled and cut into small pieces 300g/10½oz onions, finely chopped 3 spring onions, trimmed, finely chopped 6-8 spinach leaves, finely chopped handful fresh coriander leaves 1 tsp chopped green chilli 1 tsp salt sunflower oil, for deep frying Method Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately."
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f491697b75658027deaf08d0dbccad8678f9a6ce11fa5aea2884e68172024bbf
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Spinach and onion bhaji recipe
An average of 4.5 out of 5 stars from 4 ratings Add spinach and turmeric into these classic Indian snacks for a bit of colour. 100g/3½oz white onion, chopped25g/1oz spinach, chopped35g/1¼oz gram flour1 tsp fresh root ginger, finely diced1 tsp coriander seeds, toasted and ground½ green chilli, de-seeded and finely dicedpinch saltpinch red chilli powderpinch turmericsunflower oil, for fryingchaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) 100g/3½oz white onion, chopped 25g/1oz spinach, chopped 35g/1¼oz gram flour 1 tsp fresh root ginger, finely diced 1 tsp coriander seeds, toasted and ground ½ green chilli, de-seeded and finely diced pinch salt pinch red chilli powder pinch turmeric sunflower oil, for frying chaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) Method Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.Add the salt, chilli powder and turmeric and mix thoroughly.Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper.Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Add the salt, chilli powder and turmeric and mix thoroughly. Add the salt, chilli powder and turmeric and mix thoroughly. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve.
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"title": "Spinach and onion bhaji recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Add spinach and turmeric into these classic Indian snacks for a bit of colour. 100g/3½oz white onion, chopped25g/1oz spinach, chopped35g/1¼oz gram flour1 tsp fresh root ginger, finely diced1 tsp coriander seeds, toasted and ground½ green chilli, de-seeded and finely dicedpinch saltpinch red chilli powderpinch turmericsunflower oil, for fryingchaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) 100g/3½oz white onion, chopped 25g/1oz spinach, chopped 35g/1¼oz gram flour 1 tsp fresh root ginger, finely diced 1 tsp coriander seeds, toasted and ground ½ green chilli, de-seeded and finely diced pinch salt pinch red chilli powder pinch turmeric sunflower oil, for frying chaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) Method Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.Add the salt, chilli powder and turmeric and mix thoroughly.Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper.Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Add the salt, chilli powder and turmeric and mix thoroughly. Add the salt, chilli powder and turmeric and mix thoroughly. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve."
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0eaee7ed030915401da13c24b1a3419ef34b096a245aa4bdcb3574f8965ad560
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Lamb masala recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_masala_85568_16x9.jpg The lamb in this rich curry is gently poached in spiced water to make sure it is tender and flavoured right through. 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks4 whole garlic cloves, peeled3 black cardamom pods5 green cardamom pods4 dried curry leaves1 cassia bark, brokenpinch of salt 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks 4 whole garlic cloves, peeled 3 black cardamom pods 5 green cardamom pods 4 dried curry leaves 1 cassia bark, broken pinch of salt 2–3 tbsp vegetable oil, for frying2 onions, finely sliced2.5cm/1in piece fresh root ginger, peeled and roughly chopped1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar2 tsp Kashmiri curry masala (see tip)2 tsp salt2 tomatoes, cut into quarters2 bullet chillies, roughly chopped1 green pepper, seeds removed and sliced1 tsp jeera masala (see tip)1 tsp turmericsmall bunch fresh coriander, chopped1 tomato, cut into 6–8 pieces 2–3 tbsp vegetable oil, for frying 2 onions, finely sliced 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar 2 tsp Kashmiri curry masala (see tip) 2 tsp salt 2 tomatoes, cut into quarters 2 bullet chillies, roughly chopped 1 green pepper, seeds removed and sliced 1 tsp jeera masala (see tip) 1 tsp turmeric small bunch fresh coriander, chopped 1 tomato, cut into 6–8 pieces pinch jeera masalachopped fresh corianderchapatis pinch jeera masala chopped fresh coriander chapatis Method Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark.Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes.Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb.Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender.Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark. Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark. Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes. Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb. Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb. Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Recipe tips Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds. Kashmiri curry masala (or bassar curry powder) is a spice blend which is often homemade so the spices can vary. Typically it contains turmeric, fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets.
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"title": "Lamb masala recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_masala_85568_16x9.jpg The lamb in this rich curry is gently poached in spiced water to make sure it is tender and flavoured right through. 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks4 whole garlic cloves, peeled3 black cardamom pods5 green cardamom pods4 dried curry leaves1 cassia bark, brokenpinch of salt 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks 4 whole garlic cloves, peeled 3 black cardamom pods 5 green cardamom pods 4 dried curry leaves 1 cassia bark, broken pinch of salt 2–3 tbsp vegetable oil, for frying2 onions, finely sliced2.5cm/1in piece fresh root ginger, peeled and roughly chopped1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar2 tsp Kashmiri curry masala (see tip)2 tsp salt2 tomatoes, cut into quarters2 bullet chillies, roughly chopped1 green pepper, seeds removed and sliced1 tsp jeera masala (see tip)1 tsp turmericsmall bunch fresh coriander, chopped1 tomato, cut into 6–8 pieces 2–3 tbsp vegetable oil, for frying 2 onions, finely sliced 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar 2 tsp Kashmiri curry masala (see tip) 2 tsp salt 2 tomatoes, cut into quarters 2 bullet chillies, roughly chopped 1 green pepper, seeds removed and sliced 1 tsp jeera masala (see tip) 1 tsp turmeric small bunch fresh coriander, chopped 1 tomato, cut into 6–8 pieces pinch jeera masalachopped fresh corianderchapatis pinch jeera masala chopped fresh coriander chapatis Method Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark.Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes.Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb.Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender.Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark. Put the lamb in a large lidded saucepan and add the garlic cloves, black cardamom, green cardamom, curry leaves and cassia bark. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 30–35 minutes. Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark. Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Meanwhile, in a separate large saucepan or casserole, heat the vegetable oil. Once hot, add the onions and gently fry for a few minutes over a medium–low heat until the onions start to brown. Add the chopped ginger and pounded garlic to the pan and continue to heat for a couple more minutes. Pour in a splash of hot water from the kettle to prevent the onions from burning. Cover with a lid, turn down the heat to its lowest setting and allow to cook for 5–10 minutes to soften. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes. Add the Kashmiri curry masala to the pan, cook for a minute or two before adding another splash of hot water (approximately 100-150ml) and cook for a further couple of minutes. Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb. Stir in the salt, followed by the tomato quarters, chopped chillies and green pepper. Add another generous splash of water (100–150ml/3½–5fl oz) before mixing well. Cook for 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. When the oil has risen to the top of the pan, it’s ready for the lamb. Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Add the cooked lamb to the pot and stir together well. Stir in the jeera masala and turmeric, cook for a few minutes then add hot water to cover (approximately 750ml/1¼ pint). Cover with a lid and cook for 40 minutes–1 hour on a low heat, stirring every now and then. Cook down to a fairly thick sauce, adding any extra water as needed to reach the desired consistency. Remove the lid for the last 15–20 minutes to allow the sauce to reduce down. Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes. Serve in a dish and sprinkle with a pinch of jeera masala and chopped coriander. Serve with chapatis. Recipe tips Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds. Kashmiri curry masala (or bassar curry powder) is a spice blend which is often homemade so the spices can vary. Typically it contains turmeric, fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets."
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4b2e0ffa608bcd24bdd35fbe726d420a6c1569f8db4274a4a06ebed2441c9742
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Chicken pulao recipe
Pakistani chicken pulao An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pakistani_chicken_pulao_13179_16x9.jpg The chicken in this classic Pakistani pulao recipe cooks in a spicy stock which is then used to flavour the rice. 6 tbsp sunflower oil2 tsp cumin seeds 2 red onions, thinly sliced 2 tsp freshly grated ginger 1 tsp crushed or grated garlic1 green chilli, thinly sliced 1 tbsp Greek-style yoghurt650g/1lb 7oz basmati rice, washed and soaked for 1 hour salad leaves, to serve raita, to serve 6 tbsp sunflower oil 2 tsp cumin seeds 2 red onions, thinly sliced 2 tsp freshly grated ginger 1 tsp crushed or grated garlic 1 green chilli, thinly sliced 1 tbsp Greek-style yoghurt 650g/1lb 7oz basmati rice, washed and soaked for 1 hour salad leaves, to serve raita, to serve 6–8 skinless chicken thigh and leg pieces1 tomato, quartered1 red onion, quartered5–6 unpeeled garlic cloves2 tsp coriander seeds5cm/2in cinnamon stick2 black cardamom pods4 green cardamom pods1 tsp black peppercorn4–5 cloves1 large bay leafsalt, to taste 6–8 skinless chicken thigh and leg pieces 1 tomato, quartered 1 red onion, quartered 5–6 unpeeled garlic cloves 2 tsp coriander seeds 5cm/2in cinnamon stick 2 black cardamom pods 4 green cardamom pods 1 tsp black peppercorn 4–5 cloves 1 large bay leaf salt, to taste Method To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids.Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time.Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen.Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids. Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time. Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen. Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen. Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad. Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad.
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"title": "Chicken pulao recipe",
"content": "Pakistani chicken pulao An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pakistani_chicken_pulao_13179_16x9.jpg The chicken in this classic Pakistani pulao recipe cooks in a spicy stock which is then used to flavour the rice. 6 tbsp sunflower oil2 tsp cumin seeds 2 red onions, thinly sliced 2 tsp freshly grated ginger 1 tsp crushed or grated garlic1 green chilli, thinly sliced 1 tbsp Greek-style yoghurt650g/1lb 7oz basmati rice, washed and soaked for 1 hour salad leaves, to serve raita, to serve 6 tbsp sunflower oil 2 tsp cumin seeds 2 red onions, thinly sliced 2 tsp freshly grated ginger 1 tsp crushed or grated garlic 1 green chilli, thinly sliced 1 tbsp Greek-style yoghurt 650g/1lb 7oz basmati rice, washed and soaked for 1 hour salad leaves, to serve raita, to serve 6–8 skinless chicken thigh and leg pieces1 tomato, quartered1 red onion, quartered5–6 unpeeled garlic cloves2 tsp coriander seeds5cm/2in cinnamon stick2 black cardamom pods4 green cardamom pods1 tsp black peppercorn4–5 cloves1 large bay leafsalt, to taste 6–8 skinless chicken thigh and leg pieces 1 tomato, quartered 1 red onion, quartered 5–6 unpeeled garlic cloves 2 tsp coriander seeds 5cm/2in cinnamon stick 2 black cardamom pods 4 green cardamom pods 1 tsp black peppercorn 4–5 cloves 1 large bay leaf salt, to taste Method To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids.Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time.Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen.Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam. Turn off the heat, remove the chicken and set aside. Strain the stock and discard all the remaining solids. Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Heat the oil in a saucepan and add the cumin. When they begin to pop and turn brown, add the onions, ginger, garlic and chilli. Cook until the onions are brown, but be careful not to burn them. Turn down the heat, then add a ladleful of chicken stock and cover the pan (be careful as it will splutter). Cook for 3–4 minutes. Add the chicken and cook until golden brown. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time. Stir in the yoghurt and cook for 4–5 minutes, or until all the water has evaporated, stirring all the time. Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen. Add the rice and another 250ml/9fl oz stock (or just enough to cover the rice). If you run out of stock, use water. Any leftover stock can be frozen. Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad. Adjust the seasoning, cover and turn the heat to its lowest setting. Cook for 10–15 minutes, but keep checking. It’s done when all the liquid has be absorbed and the rice stands on end but is not soggy. Take the lid off and fluff up the rice with a fork. Turn off the heat and serve immediately with raita and salad."
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Crunchy palak paneer recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_palak_paneer_42857_16x9.jpg Paneer is a fresh cheese, used in vegetarian Indian cooking. It carries flavours very well and the texture is fantastic. Here it’s fried to give it crunch before adding to the richly spiced spinach and tomato sauce. 2 tbsp ghee or clarified butter2 onions, finely chopped5cm/2in fresh root ginger, peeled and finely chopped3 garlic cloves, chopped1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric½ tsp fenugreek seeds1 hot red chilli1 tsp salt400g tin chopped tomatoes1 tsp caster sugar2 tsp garam masala50g/1¾oz semolina200g/7oz paneer, cut into 2cm/¾in cubes1 tbsp vegetable oil500g/1lb 2oz spinach, washedsmall handful chopped fresh coriander leavessqueeze lemon juice 2 tbsp ghee or clarified butter 2 onions, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 3 garlic cloves, chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ½ tsp fenugreek seeds 1 hot red chilli 1 tsp salt 400g tin chopped tomatoes 1 tsp caster sugar 2 tsp garam masala 50g/1¾oz semolina 200g/7oz paneer, cut into 2cm/¾in cubes 1 tbsp vegetable oil 500g/1lb 2oz spinach, washed small handful chopped fresh coriander leaves squeeze lemon juice Method Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute.Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes.Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.Serve garnished with the fresh coriander and lemon juice. Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute. Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute. Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes. Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes. Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides. Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides. Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli. Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli. Serve garnished with the fresh coriander and lemon juice. Serve garnished with the fresh coriander and lemon juice.
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"title": "Crunchy palak paneer recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_palak_paneer_42857_16x9.jpg Paneer is a fresh cheese, used in vegetarian Indian cooking. It carries flavours very well and the texture is fantastic. Here it’s fried to give it crunch before adding to the richly spiced spinach and tomato sauce. 2 tbsp ghee or clarified butter2 onions, finely chopped5cm/2in fresh root ginger, peeled and finely chopped3 garlic cloves, chopped1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric½ tsp fenugreek seeds1 hot red chilli1 tsp salt400g tin chopped tomatoes1 tsp caster sugar2 tsp garam masala50g/1¾oz semolina200g/7oz paneer, cut into 2cm/¾in cubes1 tbsp vegetable oil500g/1lb 2oz spinach, washedsmall handful chopped fresh coriander leavessqueeze lemon juice 2 tbsp ghee or clarified butter 2 onions, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 3 garlic cloves, chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ½ tsp fenugreek seeds 1 hot red chilli 1 tsp salt 400g tin chopped tomatoes 1 tsp caster sugar 2 tsp garam masala 50g/1¾oz semolina 200g/7oz paneer, cut into 2cm/¾in cubes 1 tbsp vegetable oil 500g/1lb 2oz spinach, washed small handful chopped fresh coriander leaves squeeze lemon juice Method Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute.Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes.Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.Serve garnished with the fresh coriander and lemon juice. Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute. Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute. Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes. Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes. Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides. Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides. Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli. Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli. Serve garnished with the fresh coriander and lemon juice. Serve garnished with the fresh coriander and lemon juice."
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Cheat’s herby lentil haleem recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_herby_lentil_70941_16x9.jpg A quicker version of this typically slow-cooked haleem that you can leave to cook during a busy evening. 4 tbsp vegetable oil1 tbsp ghee1 tsp cumin seeds2 red onions, cut into small wedges1 tsp crushed garlic2 tsp grated fresh root ginger4 tomatoes, roughly chopped 1 tsp turmeric100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained1 tsp coriander seeds, toasted2 tbsp oatmeal1 bunch fresh dill, finely chopped1 bunch fresh mint, leaves separated and finely chopped1 bunch fresh coriander, finely chopped salt 4 tbsp vegetable oil 1 tbsp ghee 1 tsp cumin seeds 2 red onions, cut into small wedges 1 tsp crushed garlic 2 tsp grated fresh root ginger 4 tomatoes, roughly chopped 1 tsp turmeric 100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained 50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained 25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained 1 tsp coriander seeds, toasted 2 tbsp oatmeal 1 bunch fresh dill, finely chopped 1 bunch fresh mint, leaves separated and finely chopped 1 bunch fresh coriander, finely chopped salt vegetable oil, for frying2 red onions, cut into wedges1 lemon, cut into quartershandful fresh coriander leaves, finely chopped2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped1 tsp chaat masala vegetable oil, for frying 2 red onions, cut into wedges 1 lemon, cut into quarters handful fresh coriander leaves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped 1 tsp chaat masala Method Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan.Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own.
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"title": "Cheat’s herby lentil haleem recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_herby_lentil_70941_16x9.jpg A quicker version of this typically slow-cooked haleem that you can leave to cook during a busy evening. 4 tbsp vegetable oil1 tbsp ghee1 tsp cumin seeds2 red onions, cut into small wedges1 tsp crushed garlic2 tsp grated fresh root ginger4 tomatoes, roughly chopped 1 tsp turmeric100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained1 tsp coriander seeds, toasted2 tbsp oatmeal1 bunch fresh dill, finely chopped1 bunch fresh mint, leaves separated and finely chopped1 bunch fresh coriander, finely chopped salt 4 tbsp vegetable oil 1 tbsp ghee 1 tsp cumin seeds 2 red onions, cut into small wedges 1 tsp crushed garlic 2 tsp grated fresh root ginger 4 tomatoes, roughly chopped 1 tsp turmeric 100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained 50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained 25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained 1 tsp coriander seeds, toasted 2 tbsp oatmeal 1 bunch fresh dill, finely chopped 1 bunch fresh mint, leaves separated and finely chopped 1 bunch fresh coriander, finely chopped salt vegetable oil, for frying2 red onions, cut into wedges1 lemon, cut into quartershandful fresh coriander leaves, finely chopped2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped1 tsp chaat masala vegetable oil, for frying 2 red onions, cut into wedges 1 lemon, cut into quarters handful fresh coriander leaves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped 1 tsp chaat masala Method Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan.Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own."
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Tapioca porridge with baked rhubarb recipe
An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tapioca_porridge_with_13213_16x9.jpg Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. 500g/1lb 2oz chopped rhubarb250g/9oz light soft brown sugar1 tsp vanilla extract1 lemon, zest only2 tsp rosewater70g/2½oz tapioca pearls500ml/18fl oz full-fat milk4–5 cardamom pods, seeds removed and finely ground4–5 tbsp light brown sugar3 tbsp fine desiccated coconut2 tbsp finely ground pistachios (or any other nuts of choice) 500g/1lb 2oz chopped rhubarb 250g/9oz light soft brown sugar 1 tsp vanilla extract 1 lemon, zest only 2 tsp rosewater 70g/2½oz tapioca pearls 500ml/18fl oz full-fat milk 4–5 cardamom pods, seeds removed and finely ground 4–5 tbsp light brown sugar 3 tbsp fine desiccated coconut 2 tbsp finely ground pistachios (or any other nuts of choice) Method Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks.Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes.Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat.Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios.Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks. Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes. Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes. Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat. Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat. Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios. Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios. Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Recipe tips You can soak the tapioca overnight to save time if you're making this in the morning.
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"title": "Tapioca porridge with baked rhubarb recipe",
"content": "An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tapioca_porridge_with_13213_16x9.jpg Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. 500g/1lb 2oz chopped rhubarb250g/9oz light soft brown sugar1 tsp vanilla extract1 lemon, zest only2 tsp rosewater70g/2½oz tapioca pearls500ml/18fl oz full-fat milk4–5 cardamom pods, seeds removed and finely ground4–5 tbsp light brown sugar3 tbsp fine desiccated coconut2 tbsp finely ground pistachios (or any other nuts of choice) 500g/1lb 2oz chopped rhubarb 250g/9oz light soft brown sugar 1 tsp vanilla extract 1 lemon, zest only 2 tsp rosewater 70g/2½oz tapioca pearls 500ml/18fl oz full-fat milk 4–5 cardamom pods, seeds removed and finely ground 4–5 tbsp light brown sugar 3 tbsp fine desiccated coconut 2 tbsp finely ground pistachios (or any other nuts of choice) Method Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks.Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes.Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat.Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios.Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Put the rhubarb, sugar, vanilla, lemon zest in a roasting tin and toss together. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks. Bake for 1 hour, stirring halfway through, until the rhubarb is soft, bubbling and bright pink. Remove the tin from the oven, sprinkle over the rosewater and set aside to cool. The baked rhubarb will keep in the fridge in an airtight container for 1–2 weeks. Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes. Meanwhile, rinse the tapioca pearls in a sieve until the water runs clear. Transfer to a bowl, cover with water and soak for 15 minutes. Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat. Drain the tapioca and transfer to a saucepan with 400ml/14fl oz water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat. Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios. Add the cooked tapioca, cardamom, sugar and half of the desiccated coconut to the hot milk and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios. Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut and a big helping of the rhubarb jam. Recipe tips You can soak the tapioca overnight to save time if you're making this in the morning."
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Roti recipe
An average of 4.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roti_31237_16x9.jpg An authentic roti bread recipe, brilliant to serve with curries, making a good alternative to rice. 225g self-raising flour, plus extra for dusting½ tsp salt1 tbsp vegetable oil, plus extra for brushing and frying 225g self-raising flour, plus extra for dusting ½ tsp salt 1 tbsp vegetable oil, plus extra for brushing and frying Method Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm. Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm.
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"title": "Roti recipe",
"content": "An average of 4.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roti_31237_16x9.jpg An authentic roti bread recipe, brilliant to serve with curries, making a good alternative to rice. 225g self-raising flour, plus extra for dusting½ tsp salt1 tbsp vegetable oil, plus extra for brushing and frying 225g self-raising flour, plus extra for dusting ½ tsp salt 1 tbsp vegetable oil, plus extra for brushing and frying Method Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm. Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square. Leave to rest while you make the remaining five rotis. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm. Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm."
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afcffdb39592feb9dfc80f86fe69d0f1eedfbbdc73ccc674638529782c0721f5
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Saag gosht (lamb and spinach curry) with chapatis recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_gosht_lamb_and_29043_16x9.jpg Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. The chapatis are simple to make and freeze well. 5 tbsp vegetable oil 2 onions, finely chopped1 garlic clove, finely chopped1cm/½in fresh root ginger, finely grated1 small tomato, finely chopped1 red chilli, finely chopped1½ tsp ground turmeric 1 tsp ground cumin2 tsp ground coriander 1kg/2lb 4oz boneless leg of lamb, cut into large chunks250g/9oz spinach, tough stems removed100g/3½oz fresh fenugreek (methi), or a handful of dried leaves1 tsp garam masala salt500g/1lb 2oz gold chakki flour, or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour, plus extra for dusting, for the chapatis 5 tbsp vegetable oil 2 onions, finely chopped 1 garlic clove, finely chopped 1cm/½in fresh root ginger, finely grated 1 small tomato, finely chopped 1 red chilli, finely chopped 1½ tsp ground turmeric 1 tsp ground cumin 2 tsp ground coriander 1kg/2lb 4oz boneless leg of lamb, cut into large chunks 250g/9oz spinach, tough stems removed 100g/3½oz fresh fenugreek (methi), or a handful of dried leaves 1 tsp garam masala salt 500g/1lb 2oz gold chakki flour, or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour, plus extra for dusting, for the chapatis Method Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed.Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis. Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed. Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/saag_gosht_lamb_and_29043",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Saag gosht (lamb and spinach curry) with chapatis recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_gosht_lamb_and_29043_16x9.jpg Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. The chapatis are simple to make and freeze well. 5 tbsp vegetable oil 2 onions, finely chopped1 garlic clove, finely chopped1cm/½in fresh root ginger, finely grated1 small tomato, finely chopped1 red chilli, finely chopped1½ tsp ground turmeric 1 tsp ground cumin2 tsp ground coriander 1kg/2lb 4oz boneless leg of lamb, cut into large chunks250g/9oz spinach, tough stems removed100g/3½oz fresh fenugreek (methi), or a handful of dried leaves1 tsp garam masala salt500g/1lb 2oz gold chakki flour, or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour, plus extra for dusting, for the chapatis 5 tbsp vegetable oil 2 onions, finely chopped 1 garlic clove, finely chopped 1cm/½in fresh root ginger, finely grated 1 small tomato, finely chopped 1 red chilli, finely chopped 1½ tsp ground turmeric 1 tsp ground cumin 2 tsp ground coriander 1kg/2lb 4oz boneless leg of lamb, cut into large chunks 250g/9oz spinach, tough stems removed 100g/3½oz fresh fenugreek (methi), or a handful of dried leaves 1 tsp garam masala salt 500g/1lb 2oz gold chakki flour, or mix of 250g/9oz plain flour and 250g/9oz stoneground wholemeal flour, plus extra for dusting, for the chapatis Method Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed.Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis. Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until browned. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and cook on a low heat for 20 minutes. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed. Mix in the lamb and cook for 1 hour 10 minutes, or until tender and cooked through. Add more water as it cooks if needed. Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Meanwhile, make the chapatis by mixing the flour and a teaspoon of salt in a large bowl. Mix with 200–250ml /7–9fl oz cold water to make a smooth dough. Separate the dough into small balls and roll them out on a floured work surface. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapatis for 1–2 minutes on each side. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis. Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes. Serve the saag gosht with the chapatis."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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}
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