Split (1)

train · 50k rows

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.

_id dict	id stringlengths 64 64	text stringlengths 1.05k 146k	meta dict
{ "$oid": "68bacd05eb3bdbfd0cbffd99" }	a3f5fa797ca734f6a0e441f915239e2f8b025eadfaea953a50721f79dc7ff65f	How to make chapatis recipe An average of 4.6 out of 5 stars from 5 ratings A simple chapatis recipe which can't fail to impress. Chapatis are great to use like wraps, try it with this seekh kebab recipe. 450g/1lb chapati flour, plus extra for dusting1½ tsp table salt butter, for spreading (optional) 450g/1lb chapati flour, plus extra for dusting 1½ tsp table salt butter, for spreading (optional) Method Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes.Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls.Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter.Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.)Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chapatis_94619", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to make chapatis recipe", "content": "An average of 4.6 out of 5 stars from 5 ratings A simple chapatis recipe which can't fail to impress. Chapatis are great to use like wraps, try it with this seekh kebab recipe. 450g/1lb chapati flour, plus extra for dusting1½ tsp table salt butter, for spreading (optional) 450g/1lb chapati flour, plus extra for dusting 1½ tsp table salt butter, for spreading (optional) Method Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes.Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls.Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter.Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.)Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd05eb3bdbfd0cbffd9a" }	1dd1d26693954bc1b5e0784a1782739d37733cf2a7a6dc1ff197c756baeaef9d	Spicy naan bread recipe An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicyovenbakedbread_88054_16x9.jpg If you've got a bit of time, make this naan bread recipe with yeast. They're fluffy and tender with a spicy ghee topping. 450g/1lb strong white flour 1 tsp salt7g sachet fast-action dried yeast 5 tbsp natural yoghurt1 tbsp ghee, meltedabout 200ml/7fl oz lukewarm water 450g/1lb strong white flour 1 tsp salt 7g sachet fast-action dried yeast 5 tbsp natural yoghurt 1 tbsp ghee, melted about 200ml/7fl oz lukewarm water 5 tbsp ghee, melted½ tsp cayenne pepper1 tsp garam masala1 tsp ground cumin1 tsp ground corianderfresh coriander, to garnish 5 tbsp ghee, melted ½ tsp cayenne pepper 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander fresh coriander, to garnish Method Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee.Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Return the dough to the bowl, cover and leave to rise for about one hour. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown.For the spicy topping, mix the melted ghee with the spices in a small bowl.About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl.Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices. Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee. Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee. Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Return the dough to the bowl, cover and leave to rise for about one hour. Return the dough to the bowl, cover and leave to rise for about one hour. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown. For the spicy topping, mix the melted ghee with the spices in a small bowl. For the spicy topping, mix the melted ghee with the spices in a small bowl. About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl. About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl. Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices. Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spicyovenbakedbread_88054", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spicy naan bread recipe", "content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicyovenbakedbread_88054_16x9.jpg If you've got a bit of time, make this naan bread recipe with yeast. They're fluffy and tender with a spicy ghee topping. 450g/1lb strong white flour 1 tsp salt7g sachet fast-action dried yeast 5 tbsp natural yoghurt1 tbsp ghee, meltedabout 200ml/7fl oz lukewarm water 450g/1lb strong white flour 1 tsp salt 7g sachet fast-action dried yeast 5 tbsp natural yoghurt 1 tbsp ghee, melted about 200ml/7fl oz lukewarm water 5 tbsp ghee, melted½ tsp cayenne pepper1 tsp garam masala1 tsp ground cumin1 tsp ground corianderfresh coriander, to garnish 5 tbsp ghee, melted ½ tsp cayenne pepper 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander fresh coriander, to garnish Method Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee.Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Return the dough to the bowl, cover and leave to rise for about one hour. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown.For the spicy topping, mix the melted ghee with the spices in a small bowl.About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl.Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices. Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee. Place the flour, salt and yeast into a bowl. Add the yoghurt and melted ghee. Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Knead with your hands for two minutes, gradually adding enough water to make soft dough. Continue to knead for 4-5 minutes. Return the dough to the bowl, cover and leave to rise for about one hour. Return the dough to the bowl, cover and leave to rise for about one hour. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown. Preheat the oven to 180C/350F/Gas 4. Roll the dough out into a flat tear-drop shape and place it on a baking tray. Place in the oven and bake for 10-15 minutes until puffed up and golden-brown. For the spicy topping, mix the melted ghee with the spices in a small bowl. For the spicy topping, mix the melted ghee with the spices in a small bowl. About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl. About 3-5 minutes before the bread is cooked, remove the bread from the oven and brush with the spice mixture. Set aside the spicy topping bowl. Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices. Place the bread back in the oven for a few minutes. Once the bread has cooked, brush again with the spicy topping. Serve the bread warm, in slices." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd05eb3bdbfd0cbffd9b" }	a416c9f0a674d403f3e688886ac681be967c8811cf777df5bce43e09c0a62fd1	Mung dal saag recipe An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daalsaag_74848_16x9.jpg A really simple, but really good dal recipe. Make a big batch and freeze any leftovers. 225g/8oz mung dal (split mung beans)750ml/1pt 7fl oz water2-3 tbsp sunflower or vegetable oil1 tsp black mustard seeds¼ tsp ground turmeric¼ tsp ground cumin¼ tsp asafoetida or fennel seeds2 tbsp grated fresh ginger2 green chillies, de-seeded and chopped8 curry leaves100g/3½ oz spinach2 spring onions, trimmed and chopped 225g/8oz mung dal (split mung beans) 750ml/1pt 7fl oz water 2-3 tbsp sunflower or vegetable oil 1 tsp black mustard seeds ¼ tsp ground turmeric ¼ tsp ground cumin ¼ tsp asafoetida or fennel seeds 2 tbsp grated fresh ginger 2 green chillies, de-seeded and chopped 8 curry leaves 100g/3½ oz spinach 2 spring onions, trimmed and chopped Method Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Heat for a further two minutes, season, then serve. Recipe tips To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/daalsaag_74848", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mung dal saag 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/daalsaag_74848_16x9.jpg A really simple, but really good dal recipe. Make a big batch and freeze any leftovers. 225g/8oz mung dal (split mung beans)750ml/1pt 7fl oz water2-3 tbsp sunflower or vegetable oil1 tsp black mustard seeds¼ tsp ground turmeric¼ tsp ground cumin¼ tsp asafoetida or fennel seeds2 tbsp grated fresh ginger2 green chillies, de-seeded and chopped8 curry leaves100g/3½ oz spinach2 spring onions, trimmed and chopped 225g/8oz mung dal (split mung beans) 750ml/1pt 7fl oz water 2-3 tbsp sunflower or vegetable oil 1 tsp black mustard seeds ¼ tsp ground turmeric ¼ tsp ground cumin ¼ tsp asafoetida or fennel seeds 2 tbsp grated fresh ginger 2 green chillies, de-seeded and chopped 8 curry leaves 100g/3½ oz spinach 2 spring onions, trimmed and chopped Method Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Heat for a further two minutes, season, then serve. Recipe tips To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd06eb3bdbfd0cbffd9c" }	e5c701a16495bd237aaa4aee3062c2f5923ae36d140c0fc287756d260aafa166	Seekh kebabs with mint sauce recipe An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seekh_kebabs_33500_16x9.jpg These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. 500g/1lb 2oz mutton or lamb mince1 onion, finely chopped1 fresh green chilli, finely chopped1 whole garlic clove, peeled1cm/½in piece fresh root ginger1 free-range egg, beaten1 tsp crushed red chilli flakes1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp saltsmall handful fresh coriander, chopped 2 tsp vegetable oil 500g/1lb 2oz mutton or lamb mince 1 onion, finely chopped 1 fresh green chilli, finely chopped 1 whole garlic clove, peeled 1cm/½in piece fresh root ginger 1 free-range egg, beaten 1 tsp crushed red chilli flakes 1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt small handful fresh coriander, chopped 2 tsp vegetable oil 2–3 green chillis, choppedsmall bunch fresh mint leaves, chopped¼ tsp salt½ tsp pomegranate powder200g/7oz plain yoghurt 2–3 green chillis, chopped small bunch fresh mint leaves, chopped ¼ tsp salt ½ tsp pomegranate powder 200g/7oz plain yoghurt Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb mince in a large bowl. Add the onion and chilli.Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine.Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.Serve the kebabs hot with mint sauce alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and chilli. Put the lamb mince in a large bowl. Add the onion and chilli. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Serve the kebabs hot with mint sauce alongside. Serve the kebabs hot with mint sauce alongside.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/seekh_kebabs_33500", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Seekh kebabs with mint sauce 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/seekh_kebabs_33500_16x9.jpg These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. 500g/1lb 2oz mutton or lamb mince1 onion, finely chopped1 fresh green chilli, finely chopped1 whole garlic clove, peeled1cm/½in piece fresh root ginger1 free-range egg, beaten1 tsp crushed red chilli flakes1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp saltsmall handful fresh coriander, chopped 2 tsp vegetable oil 500g/1lb 2oz mutton or lamb mince 1 onion, finely chopped 1 fresh green chilli, finely chopped 1 whole garlic clove, peeled 1cm/½in piece fresh root ginger 1 free-range egg, beaten 1 tsp crushed red chilli flakes 1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt small handful fresh coriander, chopped 2 tsp vegetable oil 2–3 green chillis, choppedsmall bunch fresh mint leaves, chopped¼ tsp salt½ tsp pomegranate powder200g/7oz plain yoghurt 2–3 green chillis, chopped small bunch fresh mint leaves, chopped ¼ tsp salt ½ tsp pomegranate powder 200g/7oz plain yoghurt Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb mince in a large bowl. Add the onion and chilli.Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine.Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.Serve the kebabs hot with mint sauce alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and chilli. Put the lamb mince in a large bowl. Add the onion and chilli. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Serve the kebabs hot with mint sauce alongside. Serve the kebabs hot with mint sauce alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd06eb3bdbfd0cbffd9d" }	47336375412cc15fc48bab28aed215775829c347a964603f1302a5377fcd4daa	Si dal (black urid lentils) recipe An average of 3.5 out of 5 stars from 2 ratings A hearty dark, rich dal spiked with a little cream is an essential part of a curry feast. 300g/10oz urid dal (black gram)20g/1oz vegetable oil1 tsp freshly grated ginger 1 tsp garlic paste75g/3oz tomato puréepinch salt pinch white pepperpinch red chilli powder pinch garam masala25g/1oz butter2 tsp single cream 300g/10oz urid dal (black gram) 20g/1oz vegetable oil 1 tsp freshly grated ginger 1 tsp garlic paste 75g/3oz tomato purée pinch salt pinch white pepper pinch red chilli powder pinch garam masala 25g/1oz butter 2 tsp single cream Method Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain.Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes.Add the cooked, drained lentils and cook for 30 minutes.Stir in the butter and cream and serve. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the cooked, drained lentils and cook for 30 minutes. Add the cooked, drained lentils and cook for 30 minutes. Stir in the butter and cream and serve. Stir in the butter and cream and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sidaalblackuradlenti_77148", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Si dal (black urid lentils) recipe", "content": "An average of 3.5 out of 5 stars from 2 ratings A hearty dark, rich dal spiked with a little cream is an essential part of a curry feast. 300g/10oz urid dal (black gram)20g/1oz vegetable oil1 tsp freshly grated ginger 1 tsp garlic paste75g/3oz tomato puréepinch salt pinch white pepperpinch red chilli powder pinch garam masala25g/1oz butter2 tsp single cream 300g/10oz urid dal (black gram) 20g/1oz vegetable oil 1 tsp freshly grated ginger 1 tsp garlic paste 75g/3oz tomato purée pinch salt pinch white pepper pinch red chilli powder pinch garam masala 25g/1oz butter 2 tsp single cream Method Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain.Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes.Add the cooked, drained lentils and cook for 30 minutes.Stir in the butter and cream and serve. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the cooked, drained lentils and cook for 30 minutes. Add the cooked, drained lentils and cook for 30 minutes. Stir in the butter and cream and serve. Stir in the butter and cream and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd06eb3bdbfd0cbffd9e" }	a1e1f66c1d0d3308c172d6145faa34d2ff2f4f0aa23011482796391bba7fff46	Seekh kebabs and spicy chilli corn recipe An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seekh_kebabs_and_spicy_13960_16x9.jpg These Pakistani lamb kebabs take no time at all to make. Simply blend everything together, shape around a skewer, chill and then grill for 20 minutes, until charred. The kebabs and the corn could also be cooked on a BBQ. You will need eight metal skewers. 1 onion, roughly chopped15g/½oz fresh coriander, roughly chopped2 green chillies, seeds removed, roughly chopped1kg/2lb 4oz lamb mince2cm/¾in fresh root ginger, finely grated3 garlic cloves, crushed1½ tsp Kashmiri chilli powder1½ tsp garam masla1 tsp salt vegetable oil2 lemons, quartered, to serve 1 onion, roughly chopped 15g/½oz fresh coriander, roughly chopped 2 green chillies, seeds removed, roughly chopped 1kg/2lb 4oz lamb mince 2cm/¾in fresh root ginger, finely grated 3 garlic cloves, crushed 1½ tsp Kashmiri chilli powder 1½ tsp garam masla 1 tsp salt vegetable oil 2 lemons, quartered, to serve 4 corn on the cob1 tbsp vegetable oil1 tbsp garlic and ginger pastelarge pinch dried fenugreek leaves1 green chilli, thinly sliced½ tsp chilli powder½ tsp ground turmeric½ tsp salt200g tinned chopped tomatoes1 tbsp butter 4 corn on the cob 1 tbsp vegetable oil 1 tbsp garlic and ginger paste large pinch dried fenugreek leaves 1 green chilli, thinly sliced ½ tsp chilli powder ½ tsp ground turmeric ½ tsp salt 200g tinned chopped tomatoes 1 tbsp butter Method Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency.Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.)Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender.Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter.Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well.Serve the kebabs with the spicy sweetcorn and lemon wedges. Blend the onion, coriander and chillies in a food processor to form a paste. Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Serve the kebabs with the spicy sweetcorn and lemon wedges. Serve the kebabs with the spicy sweetcorn and lemon wedges.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/seekh_kebabs_and_spicy_13960", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Seekh kebabs and spicy chilli corn 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/seekh_kebabs_and_spicy_13960_16x9.jpg These Pakistani lamb kebabs take no time at all to make. Simply blend everything together, shape around a skewer, chill and then grill for 20 minutes, until charred. The kebabs and the corn could also be cooked on a BBQ. You will need eight metal skewers. 1 onion, roughly chopped15g/½oz fresh coriander, roughly chopped2 green chillies, seeds removed, roughly chopped1kg/2lb 4oz lamb mince2cm/¾in fresh root ginger, finely grated3 garlic cloves, crushed1½ tsp Kashmiri chilli powder1½ tsp garam masla1 tsp salt vegetable oil2 lemons, quartered, to serve 1 onion, roughly chopped 15g/½oz fresh coriander, roughly chopped 2 green chillies, seeds removed, roughly chopped 1kg/2lb 4oz lamb mince 2cm/¾in fresh root ginger, finely grated 3 garlic cloves, crushed 1½ tsp Kashmiri chilli powder 1½ tsp garam masla 1 tsp salt vegetable oil 2 lemons, quartered, to serve 4 corn on the cob1 tbsp vegetable oil1 tbsp garlic and ginger pastelarge pinch dried fenugreek leaves1 green chilli, thinly sliced½ tsp chilli powder½ tsp ground turmeric½ tsp salt200g tinned chopped tomatoes1 tbsp butter 4 corn on the cob 1 tbsp vegetable oil 1 tbsp garlic and ginger paste large pinch dried fenugreek leaves 1 green chilli, thinly sliced ½ tsp chilli powder ½ tsp ground turmeric ½ tsp salt 200g tinned chopped tomatoes 1 tbsp butter Method Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency.Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.)Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender.Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter.Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well.Serve the kebabs with the spicy sweetcorn and lemon wedges. Blend the onion, coriander and chillies in a food processor to form a paste. Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Serve the kebabs with the spicy sweetcorn and lemon wedges. Serve the kebabs with the spicy sweetcorn and lemon wedges." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd06eb3bdbfd0cbffd9f" }	ea8d7bcbc9ed2da4aa54c38ec354a7268039182684e1cffeba5378d15e550193	Authentic chicken curry recipe An average of 3.8 out of 5 stars from 6 ratings A simple, fragrant, authentic chicken curry recipe that is full of flavour. Serve with rice and raita. 5 tbsp vegetable oil3 onions, finely chopped 1 garlic clove, thinly sliced5cm/2in fresh root ginger, thinly sliced1 tomato, roughly chopped 1½ tsp dried red chilli flakes1½ tsp ground turmeric1½ tsp garam masala1½ tsp ground ginger1½ tsp garlic powder1½ tsp ground cumin1½ tsp ground coriander1½ tsp dried methi (fenugreek) leaves 4 chicken breasts (about 125g/4oz each), cut into small cubes 2 green chillies 1 tbsp chopped fresh coriandersalt and freshly ground black pepper 5 tbsp vegetable oil 3 onions, finely chopped 1 garlic clove, thinly sliced 5cm/2in fresh root ginger, thinly sliced 1 tomato, roughly chopped 1½ tsp dried red chilli flakes 1½ tsp ground turmeric 1½ tsp garam masala 1½ tsp ground ginger 1½ tsp garlic powder 1½ tsp ground cumin 1½ tsp ground coriander 1½ tsp dried methi (fenugreek) leaves 4 chicken breasts (about 125g/4oz each), cut into small cubes 2 green chillies 1 tbsp chopped fresh coriander salt and freshly ground black pepper 400g/14oz long-grain rice, rinsed and soaked for 20 minutes1 tbsp butter 400g/14oz long-grain rice, rinsed and soaked for 20 minutes 1 tbsp butter 300g/10½oz plain yoghurt 1 tsp cumin seeds½ cucumber, peeled and grated 300g/10½oz plain yoghurt 1 tsp cumin seeds ½ cucumber, peeled and grated Method Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Garnish the chicken curry with coriander before serving with the rice and raita. Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Garnish the chicken curry with coriander before serving with the rice and raita. Garnish the chicken curry with coriander before serving with the rice and raita. Recipe tips You can easily swap out the chicken for vegetables or rinsed lentils for a meat-free version.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/boneless_chicken_curry_62956", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Authentic chicken curry recipe", "content": "An average of 3.8 out of 5 stars from 6 ratings A simple, fragrant, authentic chicken curry recipe that is full of flavour. Serve with rice and raita. 5 tbsp vegetable oil3 onions, finely chopped 1 garlic clove, thinly sliced5cm/2in fresh root ginger, thinly sliced1 tomato, roughly chopped 1½ tsp dried red chilli flakes1½ tsp ground turmeric1½ tsp garam masala1½ tsp ground ginger1½ tsp garlic powder1½ tsp ground cumin1½ tsp ground coriander1½ tsp dried methi (fenugreek) leaves 4 chicken breasts (about 125g/4oz each), cut into small cubes 2 green chillies 1 tbsp chopped fresh coriandersalt and freshly ground black pepper 5 tbsp vegetable oil 3 onions, finely chopped 1 garlic clove, thinly sliced 5cm/2in fresh root ginger, thinly sliced 1 tomato, roughly chopped 1½ tsp dried red chilli flakes 1½ tsp ground turmeric 1½ tsp garam masala 1½ tsp ground ginger 1½ tsp garlic powder 1½ tsp ground cumin 1½ tsp ground coriander 1½ tsp dried methi (fenugreek) leaves 4 chicken breasts (about 125g/4oz each), cut into small cubes 2 green chillies 1 tbsp chopped fresh coriander salt and freshly ground black pepper 400g/14oz long-grain rice, rinsed and soaked for 20 minutes1 tbsp butter 400g/14oz long-grain rice, rinsed and soaked for 20 minutes 1 tbsp butter 300g/10½oz plain yoghurt 1 tsp cumin seeds½ cucumber, peeled and grated 300g/10½oz plain yoghurt 1 tsp cumin seeds ½ cucumber, peeled and grated Method Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Garnish the chicken curry with coriander before serving with the rice and raita. Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Take the pan off the heat and whisk with a hand blender to make a smooth paste. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15–20 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste. Garnish the chicken curry with coriander before serving with the rice and raita. Garnish the chicken curry with coriander before serving with the rice and raita. Recipe tips You can easily swap out the chicken for vegetables or rinsed lentils for a meat-free version." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd07eb3bdbfd0cbffda0" }	af3f129800677e116bcfbb21536529b1fbdeae39ed2c037f35a7c2d104959b3b	Butter mutton with puri recipe For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well.Place in the fridge to marinate for at least 3 hours, or preferably overnight.For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted.Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds.Add the ground spices and tomato purée and cook for a further 1-2 minutes.Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender.Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre.Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.)Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F.Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving. For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well. For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well. Place in the fridge to marinate for at least 3 hours, or preferably overnight. Place in the fridge to marinate for at least 3 hours, or preferably overnight. For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted. For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted. Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside. Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside. Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton. Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton. Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds. Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds. Add the ground spices and tomato purée and cook for a further 1-2 minutes. Add the ground spices and tomato purée and cook for a further 1-2 minutes. Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well. Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well. Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender. Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender. Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre. Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.) Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.) Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs. When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F. Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F. Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving. To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/butter_mutton_with_puri_99299", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Butter mutton with puri recipe", "content": "For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well.Place in the fridge to marinate for at least 3 hours, or preferably overnight.For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted.Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds.Add the ground spices and tomato purée and cook for a further 1-2 minutes.Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender.Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre.Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.)Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F.Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving. For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well. For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well. Place in the fridge to marinate for at least 3 hours, or preferably overnight. Place in the fridge to marinate for at least 3 hours, or preferably overnight. For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted. For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds, or until fragrant and just toasted. Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside. Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside. Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton. Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton. Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds. Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds. Add the ground spices and tomato purée and cook for a further 1-2 minutes. Add the ground spices and tomato purée and cook for a further 1-2 minutes. Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well. Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well. Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender. Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender. Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre. For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre. Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.) Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. (You may not need to add all of the water.) Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs. When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F. Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F. Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving. To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd07eb3bdbfd0cbffda1" }	4d9045b36fe8e57c221375ac28789917fcf3446aadd865706abcd8ff45a46123	Piri-piri chicken wing, wedges and corn traybake recipe An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_piri-piri_chicken_77808_16x9.jpg The ultimate budget chicken traybake dinner. Piri-piri chicken wings with corn on the cob and potato wedges. This is so easy to prepare it makes a great midweek feast. In November 2023, this recipe was costed at an average of £1.31 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp piri-piri seasoning1 tbsp plain flour3 tbsp vegetable oil4 potatoes, well scrubbed, unpeeled and cut into wedges1kg/2lb 4oz chicken wings4 corn cobbettes or 2 corncobs, cut in half horizontallysalt1 lime, cut into wedges, to serve 2 tbsp piri-piri seasoning 1 tbsp plain flour 3 tbsp vegetable oil 4 potatoes, well scrubbed, unpeeled and cut into wedges 1kg/2lb 4oz chicken wings 4 corn cobbettes or 2 corncobs, cut in half horizontally salt 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes.Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Recipe tips Try serving with coleslaw for extra crunch.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_piri-piri_chicken_77808", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Piri-piri chicken wing, wedges and corn traybake recipe", "content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_piri-piri_chicken_77808_16x9.jpg The ultimate budget chicken traybake dinner. Piri-piri chicken wings with corn on the cob and potato wedges. This is so easy to prepare it makes a great midweek feast. In November 2023, this recipe was costed at an average of £1.31 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp piri-piri seasoning1 tbsp plain flour3 tbsp vegetable oil4 potatoes, well scrubbed, unpeeled and cut into wedges1kg/2lb 4oz chicken wings4 corn cobbettes or 2 corncobs, cut in half horizontallysalt1 lime, cut into wedges, to serve 2 tbsp piri-piri seasoning 1 tbsp plain flour 3 tbsp vegetable oil 4 potatoes, well scrubbed, unpeeled and cut into wedges 1kg/2lb 4oz chicken wings 4 corn cobbettes or 2 corncobs, cut in half horizontally salt 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes.Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Recipe tips Try serving with coleslaw for extra crunch." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd07eb3bdbfd0cbffda2" }	9e0a59d701ebd371ab5f8a2698bff64e3c0c5dd6c65967cae0177c960240b932	Piri-piri poussin with confit potatoes recipe To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours.Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter. To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours. Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/piri-piri_poussin_with_47664", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Piri-piri poussin with confit potatoes recipe", "content": "To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours.Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter. To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. To make the poussin, mix all of the ingredients, except the poussin and oil, together in a bowl or container that is large enough to fit the poussin and mix in 2 litres/3½ pints water. Place the bird into the liquid for a minimum of 8 hours. Remove the bird from the brine and chill overnight in the fridge. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. Meanwhile, make the piri piri sauce. Heat the oil in a large frying pan and sweat the onion until tender. Blitz the chillies, garlic, ginger and the salt in a food processor until it forms a coarse paste. Add this paste and the coriander seeds, fennel seeds, chilli flakes and smoked paprika to the onions and cook over a low heat for 20–30 minutes. Add the tomato purée and cook for a further 2 minutes. Deglaze with the white wine and cook until almost reduced. Increase the heat, add the sugar and the remaining salt and cook until dissolved. Season with the vinegar and lemon juice. Blend the sauce in a food processor or blender until smooth. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. To cook the poussins, pre-heat the oven to 185C/165 Fan/Gas Mark 5. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. Chargrill the spatchcocked birds in a griddle pan with the oil, skin side down, until nicely charred. Place in the oven for 15–20 minutes, depending on the size of the bird (if you have a probe, the internal temperature of the meat should reach 73C). In the last 5–8 minutes of cooking time, take the bird out the oven and coat with the piri piri sauce, then return to the oven until cooked through. Let the birds rest for 8–10 minutes. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours. To make the confit potatoes, place the potatoes, garlic, thyme and rosemary into a large saucepan with the oil and cook on the hob on a low heat for 2 hours. Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. Heat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slightly crack the skins of the potatoes open, then add them to the fryer and cook for 3–4 minutes. Once cooked, remove from the oil and place in a bowl. Scatter over the paprika and beef fat. Seaon with salt. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. To make the salad, char the Little Gems in a hot griddle pan until dark brown. Combine all of the other ingredients except the dates in a blender and emulsify into an oil. Use this to dress the lettuce. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter. Place the cooked poussins onto serving plates along with the cooked potatoes and dressed salad. Sprinkle the chopped dates and chives over the lettuce. Or you can serve family style on one large platter." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd07eb3bdbfd0cbffda3" }	64eee68d37c7b390b7dc0b6da4844db49377b3a89857034411f2436d9f01f802	Apricot Portuguese tarts recipe An average of 3.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_portuguese_tarts_19175_16x9.jpg A firm favourite around the world and particularly in London where there are dedicated shops to the Portuguese tart. It is a worldwide treasure – pastel de nata! Equipment and preparation: You will need a 12-hole deep mufﬁn tin, greased with butter, and a 10cm/4in round cutter. 250ml/9fl oz milk 100ml/3½fl oz double cream1 tsp vanilla extract 1 large free-range egg, plus 2 egg yolks115g/4oz caster sugar 4 tsp cornflour 250ml/9fl oz milk 100ml/3½fl oz double cream 1 tsp vanilla extract 1 large free-range egg, plus 2 egg yolks 115g/4oz caster sugar 4 tsp cornflour butter, for greasingplain flour, for dusting320g ready-rolled puff pastry ½ x 400g tin apricots, drained and sliced15g/½oz demerara sugar about 3 tbsp apricot jam, melted, to glaze butter, for greasing plain flour, for dusting 320g ready-rolled puff pastry ½ x 400g tin apricots, drained and sliced 15g/½oz demerara sugar about 3 tbsp apricot jam, melted, to glaze Method To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth.Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Brush the melted jam over the tops of the tarts to serve. To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth. To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth. Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Brush the melted jam over the tops of the tarts to serve. Brush the melted jam over the tops of the tarts to serve. Recipe tips These tarts can be made up to a day ahead or frozen before baking, but they’re best served fresh on the day.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apricot_portuguese_tarts_19175", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apricot Portuguese tarts recipe", "content": "An average of 3.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_portuguese_tarts_19175_16x9.jpg A firm favourite around the world and particularly in London where there are dedicated shops to the Portuguese tart. It is a worldwide treasure – pastel de nata! Equipment and preparation: You will need a 12-hole deep mufﬁn tin, greased with butter, and a 10cm/4in round cutter. 250ml/9fl oz milk 100ml/3½fl oz double cream1 tsp vanilla extract 1 large free-range egg, plus 2 egg yolks115g/4oz caster sugar 4 tsp cornflour 250ml/9fl oz milk 100ml/3½fl oz double cream 1 tsp vanilla extract 1 large free-range egg, plus 2 egg yolks 115g/4oz caster sugar 4 tsp cornflour butter, for greasingplain flour, for dusting320g ready-rolled puff pastry ½ x 400g tin apricots, drained and sliced15g/½oz demerara sugar about 3 tbsp apricot jam, melted, to glaze butter, for greasing plain flour, for dusting 320g ready-rolled puff pastry ½ x 400g tin apricots, drained and sliced 15g/½oz demerara sugar about 3 tbsp apricot jam, melted, to glaze Method To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth.Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Brush the melted jam over the tops of the tarts to serve. To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth. To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth. Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling ﬁlm lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the mufﬁn tin, pressing down ﬁrmly and up the sides of the tin. Prick the bases with a fork. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly. Brush the melted jam over the tops of the tarts to serve. Brush the melted jam over the tops of the tarts to serve. Recipe tips These tarts can be made up to a day ahead or frozen before baking, but they’re best served fresh on the day." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd08eb3bdbfd0cbffda4" }	241d1e28cf499a78942f22a37a7db098a90d9774921127f8b161a56792e9faf3	Pastel de Nata recipe To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest.Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight.To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture.Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside.Pre-heat the oven to its hottest temperature.Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin.Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top. To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest. To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest. Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight. To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture. To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture. Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside. Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside. Pre-heat the oven to its hottest temperature. Pre-heat the oven to its hottest temperature. Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin. Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin. Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top. Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pastis_de_nata_65936", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pastel de Nata recipe", "content": "To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest.Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight.To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture.Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside.Pre-heat the oven to its hottest temperature.Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin.Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top. To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest. To make the pastry, mix the flour, salt and 105ml/3½fl oz water in a bowl, until it starts pulling away from the sides of the bowl. Sprinkle some more flour on the dough, wrap it in cling film and set it aside for 15 minutes, to let any gluten that may have been activated to rest. Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Dust a clean surface and rolling pin with flour. Roll the dough into a 25cm/10in square. Brush off any excess flour from the top of dough. Evenly spread a third of the butter on to the first two thirds of the dough, leaving an unbuttered 2cm/¾in border, to stop the butter from overflowing. Fold the unbuttered third of dough over the middle third. Brush off excess flour and fold the remaining third on top of the rest of the dough, as though you were folding a letter to go in an envelope. Rotate the dough 90 degrees to the left, so the last fold is facing you. Roll it out into another 25cm square and repeat the same process. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight. Turn the dough 90 degrees to the left and roll out the dough into a 30x35cm rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough. Roll up the rectangle into a log starting from the shorter side, brushing off loose flour as you go. Trim the ends, wrap it in cling film and chill it for at least 3 hours or ideally, overnight. To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture. To make the custard, whisk together the flour and 50ml/2fl oz milk in a bowl until smooth. Bring the remaining 250ml/9fl oz milk to the boil in a small saucepan. Remove it from the heat, add the vanilla and lemon zest and cover with a lid to infuse for 2 minutes. Pour it into the flour and milk mixture. Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside. Place the caster sugar, cinnamon and 160ml/5½fl oz water in another small saucepan and bring to 100C. If you don’t have a cooking thermometer, dip a spoon into your syrup and lift it; a large drop should form and as it falls it should leave a short thin string behind. Do not stir the solution, as this will start to crystallise the syrup. Very slowly, pour the sugar syrup into the infused milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks and strain the mixture into a jug, cover it and set aside. Pre-heat the oven to its hottest temperature. Pre-heat the oven to its hottest temperature. Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin. Slice the refrigerated pastry log into 12 even slices. Place the slices into a non-stick muffin tin. Set aside for 10 minutes to soften. With wet thumbs, press the dough against the bottom of the tin and then smooth the dough up to the sides, creating a raised lip above the pan. Be careful not to leave the bottom too thin. Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top. Fill each pastry three-quarters full of custard and bake for 15–17 minutes or until the edges are golden brown. If your oven has a grill mode, turn it on for the final few minutes to achieve the distinctive caramelisation effect of a typical pastel de nata. Cool for 10 minutes before serving. The Portuguese favourite way of eating them is while they’re still warm and with a sprinkle of cinnamon on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd08eb3bdbfd0cbffda5" }	631d1f122fd6e36efcc33b48058aac5cf7cdb47aeea948d86a5892b48254017c	Piri-piri prawns and harissa couscous recipe An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piripiriprawnsandhar_86697_16x9.jpg Note: If the baharat spice mix is unavailable, make your own blend of black pepper, paprika, ground cumin, ground coriander, freshly grated nutmeg and ground cinnamon and keep the unused spice blend in an airtight jar. 2 red chillies, seeds removed, roughly chopped1 dried chilli, roughly chopped½ lemon, juice only3 garlic cloves, peeled 1 tbsp sweet smoked paprika4 tbsp olive oil1 tbsp red wine vinegar1 tsp sea salt½ tsp freshly ground black pepper12 very large prawns, shells removed but tails left on, cleaned 2 red chillies, seeds removed, roughly chopped 1 dried chilli, roughly chopped ½ lemon, juice only 3 garlic cloves, peeled 1 tbsp sweet smoked paprika 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp sea salt ½ tsp freshly ground black pepper 12 very large prawns, shells removed but tails left on, cleaned 200g/7oz wholegrain couscous400ml/14fl oz boiling water1 tsp harissa1 tbsp pomegranate molasses1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)½ lemon, juice only1 red onion, finely sliced1 pomegranate, fleshy seeds only1 small bunch coriander, roughly chopped1 lemon, quartered, to serve 200g/7oz wholegrain couscous 400ml/14fl oz boiling water 1 tsp harissa 1 tbsp pomegranate molasses 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets) ½ lemon, juice only 1 red onion, finely sliced 1 pomegranate, fleshy seeds only 1 small bunch coriander, roughly chopped 1 lemon, quartered, to serve Method For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour. Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/piripiriprawnsandhar_86697", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Piri-piri prawns and harissa couscous recipe", "content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piripiriprawnsandhar_86697_16x9.jpg Note: If the baharat spice mix is unavailable, make your own blend of black pepper, paprika, ground cumin, ground coriander, freshly grated nutmeg and ground cinnamon and keep the unused spice blend in an airtight jar. 2 red chillies, seeds removed, roughly chopped1 dried chilli, roughly chopped½ lemon, juice only3 garlic cloves, peeled 1 tbsp sweet smoked paprika4 tbsp olive oil1 tbsp red wine vinegar1 tsp sea salt½ tsp freshly ground black pepper12 very large prawns, shells removed but tails left on, cleaned 2 red chillies, seeds removed, roughly chopped 1 dried chilli, roughly chopped ½ lemon, juice only 3 garlic cloves, peeled 1 tbsp sweet smoked paprika 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp sea salt ½ tsp freshly ground black pepper 12 very large prawns, shells removed but tails left on, cleaned 200g/7oz wholegrain couscous400ml/14fl oz boiling water1 tsp harissa1 tbsp pomegranate molasses1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)½ lemon, juice only1 red onion, finely sliced1 pomegranate, fleshy seeds only1 small bunch coriander, roughly chopped1 lemon, quartered, to serve 200g/7oz wholegrain couscous 400ml/14fl oz boiling water 1 tsp harissa 1 tbsp pomegranate molasses 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets) ½ lemon, juice only 1 red onion, finely sliced 1 pomegranate, fleshy seeds only 1 small bunch coriander, roughly chopped 1 lemon, quartered, to serve Method For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour. Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. Alternatively, cook on a hot griddle. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd08eb3bdbfd0cbffda6" }	edc42f6d7be3a9294154e15b31fb083fa55a9d23470ebd4cf2e79bc54949e026	Rissois de camarão recipe An average of 5.0 out of 5 stars from 2 ratings This is a snack of Portuguese origin that melts in your mouth. They can also be made with diced chicken or mushrooms instead of prawns. 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 2 tbsp unsalted butter 1 tbsp olive oil½ tsp cumin seeds 1–2 garlic cloves, finely minced2 green chillies, finely chopped1 small onion, finely chopped½ green pepper, finely diced1–2 spring onions, finely chopped2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock½ tsp crushed black or ground white pepper, plus extra if needed250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces1–1½ tbsp chopped fresh coriander¼ tsp grated nutmeg 2 tbsp unsalted butter 1 tbsp olive oil ½ tsp cumin seeds 1–2 garlic cloves, finely minced 2 green chillies, finely chopped 1 small onion, finely chopped ½ green pepper, finely diced 1–2 spring onions, finely chopped 2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock ½ tsp crushed black or ground white pepper, plus extra if needed 250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces 1–1½ tbsp chopped fresh coriander ¼ tsp grated nutmeg 2 free-range eggs20ml/¾fl oz milk150g/5½oz flour150g/5½oz panko breadcrumbsoil, for deep frying 2 free-range eggs 20ml/¾fl oz milk 150g/5½oz flour 150g/5½oz panko breadcrumbs oil, for deep frying 2 tbsp coriander leavesspicy mayonnaise or sweet chilli sauce 2 tbsp coriander leaves spicy mayonnaise or sweet chilli sauce Method To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface.Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down.To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill.Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. Serve with spicy mayonnaise or chilli sauce. Recipe tips The prawn mixture needs to be really thick so add some cornflour mixed with water if it needs further thickening. You can use smaller or larger cutters to cut out the dough circles, just adjust how much filling to add. If not frying straight away, the rissois will freeze very well. When ready, fry directly from frozen in the hot oil. The centre may not heat through so fry until golden and then place in an oven preheated to 150C/130C Fan/Gas 2 for a few minutes to make sure they are hot throughout.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/rissois_de_camaro_36243", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Rissois de camarão recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings This is a snack of Portuguese origin that melts in your mouth. They can also be made with diced chicken or mushrooms instead of prawns. 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 2 tbsp unsalted butter 1 tbsp olive oil½ tsp cumin seeds 1–2 garlic cloves, finely minced2 green chillies, finely chopped1 small onion, finely chopped½ green pepper, finely diced1–2 spring onions, finely chopped2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock½ tsp crushed black or ground white pepper, plus extra if needed250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces1–1½ tbsp chopped fresh coriander¼ tsp grated nutmeg 2 tbsp unsalted butter 1 tbsp olive oil ½ tsp cumin seeds 1–2 garlic cloves, finely minced 2 green chillies, finely chopped 1 small onion, finely chopped ½ green pepper, finely diced 1–2 spring onions, finely chopped 2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock ½ tsp crushed black or ground white pepper, plus extra if needed 250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces 1–1½ tbsp chopped fresh coriander ¼ tsp grated nutmeg 2 free-range eggs20ml/¾fl oz milk150g/5½oz flour150g/5½oz panko breadcrumbsoil, for deep frying 2 free-range eggs 20ml/¾fl oz milk 150g/5½oz flour 150g/5½oz panko breadcrumbs oil, for deep frying 2 tbsp coriander leavesspicy mayonnaise or sweet chilli sauce 2 tbsp coriander leaves spicy mayonnaise or sweet chilli sauce Method To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface.Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down.To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill.Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. Serve with spicy mayonnaise or chilli sauce. Recipe tips The prawn mixture needs to be really thick so add some cornflour mixed with water if it needs further thickening. You can use smaller or larger cutters to cut out the dough circles, just adjust how much filling to add. If not frying straight away, the rissois will freeze very well. When ready, fry directly from frozen in the hot oil. The centre may not heat through so fry until golden and then place in an oven preheated to 150C/130C Fan/Gas 2 for a few minutes to make sure they are hot throughout." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd08eb3bdbfd0cbffda7" }	ae62f37e0fc296ea8c20a581bf2ecce071efcafad344d821620e57a87e4a365a	Pil pil prawns recipe An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pil_pil_prawns_81933_16x9.jpg Garlicky pil pil prawns with a little chilli heat and a little smoky paprika, do you need anything else? Plenty of bread to mop up, a fresh salad and someone to share with. In this recipe the prawns are cooked quickly in garlic and chilli-infused olive oil in a very hot oven, but if you'd rather cook them on the hob then read the recipe tips below. 300g/10½oz raw king prawns, peeled4 tbsp fruity olive oil2 fat garlic cloves, sliced1 tsp crushed dried chilli½ tsp smoked paprika2 tbsp roughly chopped fresh flatleaf parsley½ lemon, juice onlycrusty bread, to serve salt and freshly ground black pepper 300g/10½oz raw king prawns, peeled 4 tbsp fruity olive oil 2 fat garlic cloves, sliced 1 tsp crushed dried chilli ½ tsp smoked paprika 2 tbsp roughly chopped fresh flatleaf parsley ½ lemon, juice only crusty bread, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper.Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil.Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through.Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper. Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper. Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil. Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil. Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through. Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through. Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Recipe tips You can pan-fry the prawns if you prefer. Simply heat the oil in a large frying pan over a high heat until nearly smoking hot, add the sliced garlic and chilli and cook for 20 seconds. Add the prawns, season, stir well and cook for another minute or so until cooked through.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pil_pil_prawns_81933", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pil pil prawns 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/pil_pil_prawns_81933_16x9.jpg Garlicky pil pil prawns with a little chilli heat and a little smoky paprika, do you need anything else? Plenty of bread to mop up, a fresh salad and someone to share with. In this recipe the prawns are cooked quickly in garlic and chilli-infused olive oil in a very hot oven, but if you'd rather cook them on the hob then read the recipe tips below. 300g/10½oz raw king prawns, peeled4 tbsp fruity olive oil2 fat garlic cloves, sliced1 tsp crushed dried chilli½ tsp smoked paprika2 tbsp roughly chopped fresh flatleaf parsley½ lemon, juice onlycrusty bread, to serve salt and freshly ground black pepper 300g/10½oz raw king prawns, peeled 4 tbsp fruity olive oil 2 fat garlic cloves, sliced 1 tsp crushed dried chilli ½ tsp smoked paprika 2 tbsp roughly chopped fresh flatleaf parsley ½ lemon, juice only crusty bread, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper.Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil.Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through.Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper. Preheat the oven to 220C/200C Fan/Gas 7. De-vein the prawns, rinse under cold water and pat dry on kitchen paper. Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil. Pour the oil into an ovenproof terracotta or ceramic dish that is large enough to hold the prawns in a single layer – alternatively use two smaller dishes. Add the garlic and crushed chilli to the oil. Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through. Heat the dishes in the hot oven for 5 minutes until the oil is very hot and the garlic has softened and started to turn golden brown. Quickly add the prawns to the hot oil, season with smoked paprika, salt and pepper and return to the oven for 5 minutes until the prawns are cooked through. Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Scatter with the parsley, squeeze over the lemon juice and serve immediately with plenty of bread for mopping up the juices. Recipe tips You can pan-fry the prawns if you prefer. Simply heat the oil in a large frying pan over a high heat until nearly smoking hot, add the sliced garlic and chilli and cook for 20 seconds. Add the prawns, season, stir well and cook for another minute or so until cooked through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd09eb3bdbfd0cbffda8" }	8cacf1c81ef2dd3d32066e3a3d5442dff45860bdea4f55df6b5f76e72c6b5b64	Easy Portuguese custard tarts recipe An average of 2.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunos_portuguese_70548_16x9.jpg These flawlessly authentic Portuguese custard tarts provide a delicious hit of sugar, vanilla and crisp pastry. 250g/9oz caster sugar1 cinnamon stick½ lemon, whole peeled rind only 250g/9oz caster sugar 1 cinnamon stick ½ lemon, whole peeled rind only 25g/1oz plain flour, plus extra for dusting12g cornflour 300ml/10½fl oz milk4 free-range egg yolks, plus 1 whole free-range egg vanilla seeds from one vanilla pod300g/10½oz ready-made all-butter puff pastry 25g/1oz plain flour, plus extra for dusting 12g cornflour 300ml/10½fl oz milk 4 free-range egg yolks, plus 1 whole free-range egg vanilla seeds from one vanilla pod 300g/10½oz ready-made all-butter puff pastry Method Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined.Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry.Fill the pastry cases with the custard until they are almost, but not quite, full.Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind. To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined. To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined. Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry. Fill the pastry cases with the custard until they are almost, but not quite, full. Fill the pastry cases with the custard until they are almost, but not quite, full. Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Recipe tips To glaze the tarts, spray them with a chefs' water-pressure sprayer as soon as they come out of the oven.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/brunos_portuguese_70548", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy Portuguese custard tarts recipe", "content": "An average of 2.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunos_portuguese_70548_16x9.jpg These flawlessly authentic Portuguese custard tarts provide a delicious hit of sugar, vanilla and crisp pastry. 250g/9oz caster sugar1 cinnamon stick½ lemon, whole peeled rind only 250g/9oz caster sugar 1 cinnamon stick ½ lemon, whole peeled rind only 25g/1oz plain flour, plus extra for dusting12g cornflour 300ml/10½fl oz milk4 free-range egg yolks, plus 1 whole free-range egg vanilla seeds from one vanilla pod300g/10½oz ready-made all-butter puff pastry 25g/1oz plain flour, plus extra for dusting 12g cornflour 300ml/10½fl oz milk 4 free-range egg yolks, plus 1 whole free-range egg vanilla seeds from one vanilla pod 300g/10½oz ready-made all-butter puff pastry Method Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined.Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry.Fill the pastry cases with the custard until they are almost, but not quite, full.Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind. To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined. To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined. Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry. Fill the pastry cases with the custard until they are almost, but not quite, full. Fill the pastry cases with the custard until they are almost, but not quite, full. Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Recipe tips To glaze the tarts, spray them with a chefs' water-pressure sprayer as soon as they come out of the oven." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd09eb3bdbfd0cbffda9" }	7c0d72f1747e1b7264d6839079bd5330eccbc056b991697357ff9a4d6c999c05	Salt cod fritters recipe An average of 5.0 out of 5 stars from 1 rating These tasty gluten-free salt cod fritters are hugely popular in Portugal. Try them with a glass of white wine. 400g/14oz salt cod 400ml/14fl oz milk350g/12oz floury potatoes1 tsp olive oil1 small onion, roughly chopped2 garlic cloves, roughly choppedsmall handful flatleaf parsley, choppedsmall handful coriander, chopped8 turns black peppermill1 free-range egg, beaten600ml/20fl oz sunflower oil2 lemons, cut into wedges, to serveolives, to serve 400g/14oz salt cod 400ml/14fl oz milk 350g/12oz floury potatoes 1 tsp olive oil 1 small onion, roughly chopped 2 garlic cloves, roughly chopped small handful flatleaf parsley, chopped small handful coriander, chopped 8 turns black peppermill 1 free-range egg, beaten 600ml/20fl oz sunflower oil 2 lemons, cut into wedges, to serve olives, to serve Method Soak the salt cod in cold water for 24 hours, changing the water three or four times.Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender.Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy.Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Recipe tips You can prepare the fritters in advance and reheat in the oven at 160C/140C Fan/Gas 3 for 10 to 12 minutes.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salt_cod_fritters_29345", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salt cod fritters recipe", "content": "An average of 5.0 out of 5 stars from 1 rating These tasty gluten-free salt cod fritters are hugely popular in Portugal. Try them with a glass of white wine. 400g/14oz salt cod 400ml/14fl oz milk350g/12oz floury potatoes1 tsp olive oil1 small onion, roughly chopped2 garlic cloves, roughly choppedsmall handful flatleaf parsley, choppedsmall handful coriander, chopped8 turns black peppermill1 free-range egg, beaten600ml/20fl oz sunflower oil2 lemons, cut into wedges, to serveolives, to serve 400g/14oz salt cod 400ml/14fl oz milk 350g/12oz floury potatoes 1 tsp olive oil 1 small onion, roughly chopped 2 garlic cloves, roughly chopped small handful flatleaf parsley, chopped small handful coriander, chopped 8 turns black peppermill 1 free-range egg, beaten 600ml/20fl oz sunflower oil 2 lemons, cut into wedges, to serve olives, to serve Method Soak the salt cod in cold water for 24 hours, changing the water three or four times.Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender.Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy.Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Soak the salt cod in cold water for 24 hours, changing the water three or four times. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Rinse the salt cod, put it in a saucepan, cover with the milk and bring to the boil. Turn down to a simmer and cook for 15 minutes, or until tender. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Drain and cool a little before slipping off the skins, then mash until fluffy. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Put the paste in a large bowl and mix with the mashed potato, herbs, pepper and egg. The mixture should be quite stiff. Shape the mixture into rugby-ball shapes and set aside, you can do this with your hands or using two dessertspoons to quenelle the mixture. Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the sunflower oil in a large, heavy pan to 165C, using a temperature probe or sugar thermometer to check (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Fry the fritters in small batches for 2–3 minutes, until rich golden-brown. Remove and drain on kitchen paper. Serve immediately with lemon wedges and olives. Recipe tips You can prepare the fritters in advance and reheat in the oven at 160C/140C Fan/Gas 3 for 10 to 12 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd09eb3bdbfd0cbffdaa" }	67ba4643a8cbc849019be188aaaa0e5b3821cbe9fc179b7fb1bcfa6d8cece777	Easy piri-piri chicken recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/piri-piri_chicken_98511_16x9.jpg The UK really has taken piri-piri chicken to its heart. Make your own homemade version of the restaurant favourite on the barbecue or in the oven for a fantastic weekend feast. 1 onion, roughly chopped4 garlic cloves, chopped2 unwaxed lemons, juice and zest onlygenerous dash Worcestershire sauce4 mild red chillies, seeds removed and chopped2 red birds’-eye chillies, seeds removed and chopped2 tbsp white wine vinegar1 tsp smoked paprika1 tsp dried oregano1 tsp soft light brown sugar1 tsp salt (optional)small bunch of parsley1 chicken, spatchcocked 1 onion, roughly chopped 4 garlic cloves, chopped 2 unwaxed lemons, juice and zest only generous dash Worcestershire sauce 4 mild red chillies, seeds removed and chopped 2 red birds’-eye chillies, seeds removed and chopped 2 tbsp white wine vinegar 1 tsp smoked paprika 1 tsp dried oregano 1 tsp soft light brown sugar 1 tsp salt (optional) small bunch of parsley 1 chicken, spatchcocked Method Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight.When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6.To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/piri-piri_chicken_98511", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy piri-piri chicken recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/piri-piri_chicken_98511_16x9.jpg The UK really has taken piri-piri chicken to its heart. Make your own homemade version of the restaurant favourite on the barbecue or in the oven for a fantastic weekend feast. 1 onion, roughly chopped4 garlic cloves, chopped2 unwaxed lemons, juice and zest onlygenerous dash Worcestershire sauce4 mild red chillies, seeds removed and chopped2 red birds’-eye chillies, seeds removed and chopped2 tbsp white wine vinegar1 tsp smoked paprika1 tsp dried oregano1 tsp soft light brown sugar1 tsp salt (optional)small bunch of parsley1 chicken, spatchcocked 1 onion, roughly chopped 4 garlic cloves, chopped 2 unwaxed lemons, juice and zest only generous dash Worcestershire sauce 4 mild red chillies, seeds removed and chopped 2 red birds’-eye chillies, seeds removed and chopped 2 tbsp white wine vinegar 1 tsp smoked paprika 1 tsp dried oregano 1 tsp soft light brown sugar 1 tsp salt (optional) small bunch of parsley 1 chicken, spatchcocked Method Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight.When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6.To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd09eb3bdbfd0cbffdab" }	0fd79400d62cece16fb8b8397fd29f72d628ea25abb3f27dc974b37879644976	Pork and clams recipe An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_clams_80858_16x9.jpg Pork and clams may seem like an unusual combination but it tastes delicious. 6 large red peppers, seeds removed and cut into strips2 tbsp sea salt flakes275ml/9½fl oz olive oil 6 large red peppers, seeds removed and cut into strips 2 tbsp sea salt flakes 275ml/9½fl oz olive oil 1kg/2lb 4oz pork fillet (tenderloin), cut into 3cm/1¼in chunks2 tbsp massa de pimentão (see above)3 garlic cloves, finely chopped1½ tsp hot smoked paprika300ml/10fl oz dry white wine5 tbsp olive oil1 onion, chopped1 tsp tomato paste800g/1lb 12oz raw clams, scrubbedhandful coriander, choppedsalt and freshly ground black pepper 1kg/2lb 4oz pork fillet (tenderloin), cut into 3cm/1¼in chunks 2 tbsp massa de pimentão (see above) 3 garlic cloves, finely chopped 1½ tsp hot smoked paprika 300ml/10fl oz dry white wine 5 tbsp olive oil 1 onion, chopped 1 tsp tomato paste 800g/1lb 12oz raw clams, scrubbed handful coriander, chopped salt and freshly ground black pepper Method Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature.Preheat the oven to 150C/130C Fan/Gas 2. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks.Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours.Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften.Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open.Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pork_and_clams_80858", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pork and clams recipe", "content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_clams_80858_16x9.jpg Pork and clams may seem like an unusual combination but it tastes delicious. 6 large red peppers, seeds removed and cut into strips2 tbsp sea salt flakes275ml/9½fl oz olive oil 6 large red peppers, seeds removed and cut into strips 2 tbsp sea salt flakes 275ml/9½fl oz olive oil 1kg/2lb 4oz pork fillet (tenderloin), cut into 3cm/1¼in chunks2 tbsp massa de pimentão (see above)3 garlic cloves, finely chopped1½ tsp hot smoked paprika300ml/10fl oz dry white wine5 tbsp olive oil1 onion, chopped1 tsp tomato paste800g/1lb 12oz raw clams, scrubbedhandful coriander, choppedsalt and freshly ground black pepper 1kg/2lb 4oz pork fillet (tenderloin), cut into 3cm/1¼in chunks 2 tbsp massa de pimentão (see above) 3 garlic cloves, finely chopped 1½ tsp hot smoked paprika 300ml/10fl oz dry white wine 5 tbsp olive oil 1 onion, chopped 1 tsp tomato paste 800g/1lb 12oz raw clams, scrubbed handful coriander, chopped salt and freshly ground black pepper Method Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature.Preheat the oven to 150C/130C Fan/Gas 2. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks.Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours.Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften.Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open.Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0aeb3bdbfd0cbffdac" }	f261edc0fe0c4bd3fb65d4db15e6b61dfa62d5e9abcfe95378a3fe9959efb09f	Portuguese custard tarts recipe An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/portuguesecustardtar_91040_16x9.jpg These little beauties are easier and quicker than a trip to the bakery. They're almost too easy. butter, for greasing3 free-range egg yolks125g/4½ oz caster sugar30g/1oz cornflour1 vanilla pod, split, seeds scraped out175ml/6fl oz full-fat milk225ml/8fl oz double cream300g/10½ oz ready-rolled puff pastryplain flour, for dustingicing sugar, for dusting butter, for greasing 3 free-range egg yolks 125g/4½ oz caster sugar 30g/1oz cornflour 1 vanilla pod, split, seeds scraped out 175ml/6fl oz full-fat milk 225ml/8fl oz double cream 300g/10½ oz ready-rolled puff pastry plain flour, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter.In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined.Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined.Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases.Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin. Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter. Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter. In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined. In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/portuguesecustardtar_91040", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Portuguese custard tarts recipe", "content": "An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/portuguesecustardtar_91040_16x9.jpg These little beauties are easier and quicker than a trip to the bakery. They're almost too easy. butter, for greasing3 free-range egg yolks125g/4½ oz caster sugar30g/1oz cornflour1 vanilla pod, split, seeds scraped out175ml/6fl oz full-fat milk225ml/8fl oz double cream300g/10½ oz ready-rolled puff pastryplain flour, for dustingicing sugar, for dusting butter, for greasing 3 free-range egg yolks 125g/4½ oz caster sugar 30g/1oz cornflour 1 vanilla pod, split, seeds scraped out 175ml/6fl oz full-fat milk 225ml/8fl oz double cream 300g/10½ oz ready-rolled puff pastry plain flour, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter.In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined.Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined.Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases.Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin. Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter. Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter. In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined. In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.) Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0aeb3bdbfd0cbffdad" }	c867423f55ecfb88d207814ac322db5bba3ce55da8fa1694e5bbb8cbde1ea590	Caldeirada (Portuguese monster fish stew) recipe An average of 4.3 out of 5 stars from 4 ratings 6 medium onions, chopped8 cloves of garlic, crushed2 large green peppers, sliced75ml/2½fl oz olive oil60g/2¼oz chopped flatleaf parsleya good pinch of saffron450g/16oz potatoes, diced2 or 3 bay leaves12 peppercorns4 large juicy ripe tomatoes, chopped75ml/2½fl oz tomato paste500ml/17½fl oz dry white wine250ml/8¾fl oz water450g/1lb squid, cleaned25 clams or cockles900g/2lb oily fish like mackerel, swordfish or tuna900g/2lb white fish like sea bass, monkfish, hake or haddock225g/8oz good large raw prawns24 musselsfreshly ground black pepper30g chopped fresh coriander 6 medium onions, chopped 8 cloves of garlic, crushed 2 large green peppers, sliced 75ml/2½fl oz olive oil 60g/2¼oz chopped flatleaf parsley a good pinch of saffron 450g/16oz potatoes, diced 2 or 3 bay leaves 12 peppercorns 4 large juicy ripe tomatoes, chopped 75ml/2½fl oz tomato paste 500ml/17½fl oz dry white wine 250ml/8¾fl oz water 450g/1lb squid, cleaned 25 clams or cockles 900g/2lb oily fish like mackerel, swordfish or tuna 900g/2lb white fish like sea bass, monkfish, hake or haddock 225g/8oz good large raw prawns 24 mussels freshly ground black pepper 30g chopped fresh coriander Method Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes.Add the squid and clams or cockles and simmer for another ten minutes.Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth.Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/caldeiradaportuguese_73582", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Caldeirada (Portuguese monster fish stew) recipe", "content": "An average of 4.3 out of 5 stars from 4 ratings 6 medium onions, chopped8 cloves of garlic, crushed2 large green peppers, sliced75ml/2½fl oz olive oil60g/2¼oz chopped flatleaf parsleya good pinch of saffron450g/16oz potatoes, diced2 or 3 bay leaves12 peppercorns4 large juicy ripe tomatoes, chopped75ml/2½fl oz tomato paste500ml/17½fl oz dry white wine250ml/8¾fl oz water450g/1lb squid, cleaned25 clams or cockles900g/2lb oily fish like mackerel, swordfish or tuna900g/2lb white fish like sea bass, monkfish, hake or haddock225g/8oz good large raw prawns24 musselsfreshly ground black pepper30g chopped fresh coriander 6 medium onions, chopped 8 cloves of garlic, crushed 2 large green peppers, sliced 75ml/2½fl oz olive oil 60g/2¼oz chopped flatleaf parsley a good pinch of saffron 450g/16oz potatoes, diced 2 or 3 bay leaves 12 peppercorns 4 large juicy ripe tomatoes, chopped 75ml/2½fl oz tomato paste 500ml/17½fl oz dry white wine 250ml/8¾fl oz water 450g/1lb squid, cleaned 25 clams or cockles 900g/2lb oily fish like mackerel, swordfish or tuna 900g/2lb white fish like sea bass, monkfish, hake or haddock 225g/8oz good large raw prawns 24 mussels freshly ground black pepper 30g chopped fresh coriander Method Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes.Add the squid and clams or cockles and simmer for another ten minutes.Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth.Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the squid and clams or cockles and simmer for another ten minutes. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into. Serve with bread. We also like to provide some piri piri as a dipping sauce alongside some olive oil laced with a little truffle oil to dip your bread into." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0aeb3bdbfd0cbffdae" }	679baaf3c63ae15c11f7504b20171d2ef717b1aed44326a3c2e26c589e40824b	Seafood moqueca recipe An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seafood_moqueca_69373_16x9.jpg Take your taste buds on holiday to a Brazilian beach with this simplified but flavour-packed fish stew. 2 tbsp olive oil 5 garlic cloves, thinly sliced1 onion, finely chopped2 red peppers, finely chopped1½ tsp paprika1½ tsp ground cumin½ tsp chilli flakes1 tbsp tomato puree400ml/14fl oz fish stock400ml tin coconut milk280g/10oz haddock or cod, cut into 2cm/¾in pieces6 tiger prawns, head and shells on1 lime, juice only10g/⅓oz fresh coriander, finely choppedsaltcooked rice, to serve 2 tbsp olive oil 5 garlic cloves, thinly sliced 1 onion, finely chopped 2 red peppers, finely chopped 1½ tsp paprika 1½ tsp ground cumin ½ tsp chilli flakes 1 tbsp tomato puree 400ml/14fl oz fish stock 400ml tin coconut milk 280g/10oz haddock or cod, cut into 2cm/¾in pieces 6 tiger prawns, head and shells on 1 lime, juice only 10g/⅓oz fresh coriander, finely chopped salt cooked rice, to serve Method Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers.Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes.Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Sprinkle with the coriander and serve on hot rice. Recipe tips Leaving the prawns in their shells adds lots of depth of flavour to the stew.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/seafood_moqueca_69373", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Seafood moqueca recipe", "content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seafood_moqueca_69373_16x9.jpg Take your taste buds on holiday to a Brazilian beach with this simplified but flavour-packed fish stew. 2 tbsp olive oil 5 garlic cloves, thinly sliced1 onion, finely chopped2 red peppers, finely chopped1½ tsp paprika1½ tsp ground cumin½ tsp chilli flakes1 tbsp tomato puree400ml/14fl oz fish stock400ml tin coconut milk280g/10oz haddock or cod, cut into 2cm/¾in pieces6 tiger prawns, head and shells on1 lime, juice only10g/⅓oz fresh coriander, finely choppedsaltcooked rice, to serve 2 tbsp olive oil 5 garlic cloves, thinly sliced 1 onion, finely chopped 2 red peppers, finely chopped 1½ tsp paprika 1½ tsp ground cumin ½ tsp chilli flakes 1 tbsp tomato puree 400ml/14fl oz fish stock 400ml tin coconut milk 280g/10oz haddock or cod, cut into 2cm/¾in pieces 6 tiger prawns, head and shells on 1 lime, juice only 10g/⅓oz fresh coriander, finely chopped salt cooked rice, to serve Method Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers.Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes.Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Sprinkle with the coriander and serve on hot rice. Recipe tips Leaving the prawns in their shells adds lots of depth of flavour to the stew." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0aeb3bdbfd0cbffdaf" }	330b375903d70384c532d8f42bf791a4ae7e08ac611da345449ffc5c09bcd527	Quinoa salad with mint and mango recipe An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoasaladwithavoca_84148_16x9.jpg Quinoa is a complete protein and contains all your essential amino acids. Oh, it's also nutty, squiggly and delicious in a grain bowl. Jazz it up with fresh mint and mango. This meal is low calorie and provides 340 kcal, 9g protein, 45g carbohydrate (of which 18g sugars), 14g fat (of which 2g saturates), 4g fibre and 0.1g salt per portion. 110g/4oz quinoa, cooked according to packet instructions1 tbsp chopped fresh mint4 spring onions, including the green parts, chopped2 tbsp chopped fresh coriander1 mango, peeled, finely chopped2 tbsp olive oil½ lemon, juice only 110g/4oz quinoa, cooked according to packet instructions 1 tbsp chopped fresh mint 4 spring onions, including the green parts, chopped 2 tbsp chopped fresh coriander 1 mango, peeled, finely chopped 2 tbsp olive oil ½ lemon, juice only Method Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Combine all the ingredients in a bowl and mix together. Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Serve with grilled halloumi, chicken, fish or any leftover meats.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoasaladwithavoca_84148", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa salad with mint and mango recipe", "content": "An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoasaladwithavoca_84148_16x9.jpg Quinoa is a complete protein and contains all your essential amino acids. Oh, it's also nutty, squiggly and delicious in a grain bowl. Jazz it up with fresh mint and mango. This meal is low calorie and provides 340 kcal, 9g protein, 45g carbohydrate (of which 18g sugars), 14g fat (of which 2g saturates), 4g fibre and 0.1g salt per portion. 110g/4oz quinoa, cooked according to packet instructions1 tbsp chopped fresh mint4 spring onions, including the green parts, chopped2 tbsp chopped fresh coriander1 mango, peeled, finely chopped2 tbsp olive oil½ lemon, juice only 110g/4oz quinoa, cooked according to packet instructions 1 tbsp chopped fresh mint 4 spring onions, including the green parts, chopped 2 tbsp chopped fresh coriander 1 mango, peeled, finely chopped 2 tbsp olive oil ½ lemon, juice only Method Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Combine all the ingredients in a bowl and mix together. Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Serve with grilled halloumi, chicken, fish or any leftover meats." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0beb3bdbfd0cbffdb0" }	2746916df18bd4f4d104af43bb66a77434946553af8316006110c88e3107316c	Bolo de cenoura recipe Bolo de cenoura (Brazilian carrot cake) An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolo_de_cenoura_51919_16x9.jpg Although the ingredients might look similar, this traditional Brazilian carrot cake differs vastly from the traditional carrot cake because the raw carrots are puréed in a blender resulting in a smoother, much lighter sponge. Topping with a dark chocolate glaze might seem strange, but it is the traditional topping and the flavours work perfectly. You will need a 25cm/10in Bundt tin and a blender or food processor to make this recipe. 275g/9¾oz peeled carrots, roughly chopped200ml/7fl oz sunflower or vegetable oil3 large free-range eggs2 tsp vanilla extract375g/13oz golden caster sugar275g/9¾oz plain flour, plus extra for dusting1½ tsp baking powder¾ tsp fine salt 275g/9¾oz peeled carrots, roughly chopped 200ml/7fl oz sunflower or vegetable oil 3 large free-range eggs 2 tsp vanilla extract 375g/13oz golden caster sugar 275g/9¾oz plain flour, plus extra for dusting 1½ tsp baking powder ¾ tsp fine salt 3 tbsp milk50g/1¾oz unsalted butter, plus extra for greasing½ tsp vanilla extract3 tbsp cocoa powder 125g/4½oz icing sugar 3 tbsp milk 50g/1¾oz unsalted butter, plus extra for greasing ½ tsp vanilla extract 3 tbsp cocoa powder 125g/4½oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess.To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bolo_de_cenoura_51919", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bolo de cenoura recipe", "content": "Bolo de cenoura (Brazilian carrot cake) An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolo_de_cenoura_51919_16x9.jpg Although the ingredients might look similar, this traditional Brazilian carrot cake differs vastly from the traditional carrot cake because the raw carrots are puréed in a blender resulting in a smoother, much lighter sponge. Topping with a dark chocolate glaze might seem strange, but it is the traditional topping and the flavours work perfectly. You will need a 25cm/10in Bundt tin and a blender or food processor to make this recipe. 275g/9¾oz peeled carrots, roughly chopped200ml/7fl oz sunflower or vegetable oil3 large free-range eggs2 tsp vanilla extract375g/13oz golden caster sugar275g/9¾oz plain flour, plus extra for dusting1½ tsp baking powder¾ tsp fine salt 275g/9¾oz peeled carrots, roughly chopped 200ml/7fl oz sunflower or vegetable oil 3 large free-range eggs 2 tsp vanilla extract 375g/13oz golden caster sugar 275g/9¾oz plain flour, plus extra for dusting 1½ tsp baking powder ¾ tsp fine salt 3 tbsp milk50g/1¾oz unsalted butter, plus extra for greasing½ tsp vanilla extract3 tbsp cocoa powder 125g/4½oz icing sugar 3 tbsp milk 50g/1¾oz unsalted butter, plus extra for greasing ½ tsp vanilla extract 3 tbsp cocoa powder 125g/4½oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess.To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0beb3bdbfd0cbffdb1" }	0455a2180f9199110b46ade5988f53f790eae98b6adecb09a70e60a043327b0d	Lomo saltado with chips recipe An average of 5.0 out of 5 stars from 4 ratings A traditional Peruvian dish, flash-fried spicy steak is served with rice and chips. Bring on the pisco sours! 4 garlic cloves, chopped150ml/5fl oz soy sauce2 tbsp red wine vinegar 2 tsp worcestershire sauce½ tsp dried oregano ½ tsp ground cuminsea salt and freshly ground black pepper 4 garlic cloves, chopped 150ml/5fl oz soy sauce 2 tbsp red wine vinegar 2 tsp worcestershire sauce ½ tsp dried oregano ½ tsp ground cumin sea salt and freshly ground black pepper 600g/1lb 5oz fillet steak, cut into 3cm/1¼in cubesvegetable oil, for frying1 large red onion, cut into thick wedges2 tomatoes, halves, seeds removed and cut into eighths1 amarillo chilli, seeds removed and sliced lengthways2 tsp pisco25g/1oz fresh coriander, finely chopped10g/¼oz fresh flat-leaf parsley, finely chopped600g/1lb 5oz chipping potatoes, peeled, cut into chipssunflower oil, for deep frying 600g/1lb 5oz fillet steak, cut into 3cm/1¼in cubes vegetable oil, for frying 1 large red onion, cut into thick wedges 2 tomatoes, halves, seeds removed and cut into eighths 1 amarillo chilli, seeds removed and sliced lengthways 2 tsp pisco 25g/1oz fresh coriander, finely chopped 10g/¼oz fresh flat-leaf parsley, finely chopped 600g/1lb 5oz chipping potatoes, peeled, cut into chips sunflower oil, for deep frying Method For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours.Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak.Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco.Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes.Place the steak on one side and the chips on another and garnish with chopped coriander and parsley. For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours. Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak. Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides. Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco. Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco. Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Place the steak on one side and the chips on another and garnish with chopped coriander and parsley. Place the steak on one side and the chips on another and garnish with chopped coriander and parsley.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lomo_saltado_with_chips_31800", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lomo saltado with chips recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings A traditional Peruvian dish, flash-fried spicy steak is served with rice and chips. Bring on the pisco sours! 4 garlic cloves, chopped150ml/5fl oz soy sauce2 tbsp red wine vinegar 2 tsp worcestershire sauce½ tsp dried oregano ½ tsp ground cuminsea salt and freshly ground black pepper 4 garlic cloves, chopped 150ml/5fl oz soy sauce 2 tbsp red wine vinegar 2 tsp worcestershire sauce ½ tsp dried oregano ½ tsp ground cumin sea salt and freshly ground black pepper 600g/1lb 5oz fillet steak, cut into 3cm/1¼in cubesvegetable oil, for frying1 large red onion, cut into thick wedges2 tomatoes, halves, seeds removed and cut into eighths1 amarillo chilli, seeds removed and sliced lengthways2 tsp pisco25g/1oz fresh coriander, finely chopped10g/¼oz fresh flat-leaf parsley, finely chopped600g/1lb 5oz chipping potatoes, peeled, cut into chipssunflower oil, for deep frying 600g/1lb 5oz fillet steak, cut into 3cm/1¼in cubes vegetable oil, for frying 1 large red onion, cut into thick wedges 2 tomatoes, halves, seeds removed and cut into eighths 1 amarillo chilli, seeds removed and sliced lengthways 2 tsp pisco 25g/1oz fresh coriander, finely chopped 10g/¼oz fresh flat-leaf parsley, finely chopped 600g/1lb 5oz chipping potatoes, peeled, cut into chips sunflower oil, for deep frying Method For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours.Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak.Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco.Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes.Place the steak on one side and the chips on another and garnish with chopped coriander and parsley. For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours. Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130C/275F. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak. When ready to serve, reheat the oil to 190C/375F. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak. Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides. Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco. Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco. Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Place the steak on one side and the chips on another and garnish with chopped coriander and parsley. Place the steak on one side and the chips on another and garnish with chopped coriander and parsley." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0beb3bdbfd0cbffdb2" }	4ac72009c0df12662d63d76e1f33897d68b87314996bcae97cde6359f589ccfe	Pepperpot short ribs with whipped yam recipe To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge.The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef.In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out.Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating.To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged.To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight.To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed.Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pepperpot_short_ribs_80809", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pepperpot short ribs with whipped yam recipe", "content": "To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge.The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef.In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out.Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating.To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged.To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight.To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed.Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0beb3bdbfd0cbffdb3" }	ce4e251d500eda4460217c6e7309928b988859e6341e092188f45ed981f66808	Chimichurri steak recipe An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_with_chimichurri_46968_16x9.jpg An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too. 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature2 tsp rapeseed oil, plus extra for drizzling1 tsp flaked sea salt 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature 2 tsp rapeseed oil, plus extra for drizzling 1 tsp flaked sea salt 1 small yellow pepper, seeds removed, roughly chopped1 small red chilli, seeds removed½ tsp dried flaked chillies2 garlic cloves, peeled20g/¾oz fresh parsley, including any tender stalks10g/⅓oz each fresh basil, tarragon and chives1 tbsp white wine vinegar150ml/5fl oz rapeseed oilflaked sea salt and coarsely ground black pepper 1 small yellow pepper, seeds removed, roughly chopped 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 garlic cloves, peeled 20g/¾oz fresh parsley, including any tender stalks 10g/⅓oz each fresh basil, tarragon and chives 1 tbsp white wine vinegar 150ml/5fl oz rapeseed oil flaked sea salt and coarsely ground black pepper Method To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/steak_with_chimichurri_46968", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chimichurri steak 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/steak_with_chimichurri_46968_16x9.jpg An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too. 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature2 tsp rapeseed oil, plus extra for drizzling1 tsp flaked sea salt 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature 2 tsp rapeseed oil, plus extra for drizzling 1 tsp flaked sea salt 1 small yellow pepper, seeds removed, roughly chopped1 small red chilli, seeds removed½ tsp dried flaked chillies2 garlic cloves, peeled20g/¾oz fresh parsley, including any tender stalks10g/⅓oz each fresh basil, tarragon and chives1 tbsp white wine vinegar150ml/5fl oz rapeseed oilflaked sea salt and coarsely ground black pepper 1 small yellow pepper, seeds removed, roughly chopped 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 garlic cloves, peeled 20g/¾oz fresh parsley, including any tender stalks 10g/⅓oz each fresh basil, tarragon and chives 1 tbsp white wine vinegar 150ml/5fl oz rapeseed oil flaked sea salt and coarsely ground black pepper Method To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0ceb3bdbfd0cbffdb4" }	9b92394cff5349133f09055438bca85ab7b3b78ec4d4fd36736a4047fe276902	BBQ steak recipe Barbecued sirloin with chimichurri sauce An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecuedsirloinwith_91627_16x9.jpg Barbecues aren't just for burgers! This South American steak recipe is quick and tasty, and great for feeding a crowd. 2–3 long red chillies, seeds removed and finely chopped10–12 garlic cloves, finely chopped2 large handfuls finely chopped fresh curly-leaved parsley, leaves only4 heaped tsp dried oregano2 tsp sea salt flakes5 tbsp red wine vinegar4–5 tbsp extra virgin olive oil 2–3 long red chillies, seeds removed and finely chopped 10–12 garlic cloves, finely chopped 2 large handfuls finely chopped fresh curly-leaved parsley, leaves only 4 heaped tsp dried oregano 2 tsp sea salt flakes 5 tbsp red wine vinegar 4–5 tbsp extra virgin olive oil 2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed)sea salt flakes and freshly ground black pepper 2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed) sea salt flakes and freshly ground black pepper Method For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight.One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce. For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight. For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight. One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.) Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.) Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/barbecuedsirloinwith_91627", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "BBQ steak recipe", "content": "Barbecued sirloin with chimichurri sauce An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecuedsirloinwith_91627_16x9.jpg Barbecues aren't just for burgers! This South American steak recipe is quick and tasty, and great for feeding a crowd. 2–3 long red chillies, seeds removed and finely chopped10–12 garlic cloves, finely chopped2 large handfuls finely chopped fresh curly-leaved parsley, leaves only4 heaped tsp dried oregano2 tsp sea salt flakes5 tbsp red wine vinegar4–5 tbsp extra virgin olive oil 2–3 long red chillies, seeds removed and finely chopped 10–12 garlic cloves, finely chopped 2 large handfuls finely chopped fresh curly-leaved parsley, leaves only 4 heaped tsp dried oregano 2 tsp sea salt flakes 5 tbsp red wine vinegar 4–5 tbsp extra virgin olive oil 2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed)sea salt flakes and freshly ground black pepper 2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed) sea salt flakes and freshly ground black pepper Method For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight.One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce. For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight. For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight. One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals. Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.) Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.) Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce. When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0ceb3bdbfd0cbffdb5" }	d452b06d1fce25e2210551f0002f6862a30ace6a342c0943cc735bc77a46b3a7	Chimichurri sauce recipe An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chimichurri_sauce_98834_16x9.jpg A speciality of Argentina and Uruguay, where chimichurri sauce is served over grilled, roasted or barbecued meat. It’s also great with poultry or fish, or used as a marinade. 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano2 garlic cloves, crushed1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste2 tbsp red wine vinegar½ tsp flaked sea salt or ¼ tsp fine sea salt125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped 1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano 2 garlic cloves, crushed 1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste 2 tbsp red wine vinegar ½ tsp flaked sea salt or ¼ tsp fine sea salt 125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper Method Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt.Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed.Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Recipe tips To make this sauce in a food processor, add all the ingredients and blitz until thoroughly combined. Adjust the seasoning to taste and leave to stand for at least 30 minutes before serving. You can use white wine vinegar or cider vinegar instead of red wine vinegar.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chimichurri_sauce_98834", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chimichurri sauce 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/chimichurri_sauce_98834_16x9.jpg A speciality of Argentina and Uruguay, where chimichurri sauce is served over grilled, roasted or barbecued meat. It’s also great with poultry or fish, or used as a marinade. 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano2 garlic cloves, crushed1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste2 tbsp red wine vinegar½ tsp flaked sea salt or ¼ tsp fine sea salt125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped 1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano 2 garlic cloves, crushed 1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste 2 tbsp red wine vinegar ½ tsp flaked sea salt or ¼ tsp fine sea salt 125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper Method Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt.Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed.Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Recipe tips To make this sauce in a food processor, add all the ingredients and blitz until thoroughly combined. Adjust the seasoning to taste and leave to stand for at least 30 minutes before serving. You can use white wine vinegar or cider vinegar instead of red wine vinegar." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0ceb3bdbfd0cbffdb6" }	cdbd5a06db213af6079bb79e52ee89c9649d03d885099fb8874651754c24071d	Waggoners rice recipe An average of 0.0 out of 5 stars from 0 ratings This sticky rice dish is known as Arroz carreteiro in Brazil and was traditionally made in iron pots. This recipe uses up leftover meat from a barbecue, such as steak or chicken, which has grill marks from the barbecue. 250g/9oz jasmine rice50ml/2fl oz olive oil2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta1 onion, chopped4 garlic cloves, smashed2 red chillies, chopped1 spicy raw sausage1 bunch spring onions, chopped500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped1 litre/1¾ pint chicken or beef stockchopped fresh flatleaf parsley, to garnish150g/5½oz jar roasted red peppers, choppedgrated Parmesan, to garnish 250g/9oz jasmine rice 50ml/2fl oz olive oil 2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta 1 onion, chopped 4 garlic cloves, smashed 2 red chillies, chopped 1 spicy raw sausage 1 bunch spring onions, chopped 500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped 1 litre/1¾ pint chicken or beef stock chopped fresh flatleaf parsley, to garnish 150g/5½oz jar roasted red peppers, chopped grated Parmesan, to garnish Method Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes.Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/waggoners_rice_38873", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Waggoners rice recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings This sticky rice dish is known as Arroz carreteiro in Brazil and was traditionally made in iron pots. This recipe uses up leftover meat from a barbecue, such as steak or chicken, which has grill marks from the barbecue. 250g/9oz jasmine rice50ml/2fl oz olive oil2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta1 onion, chopped4 garlic cloves, smashed2 red chillies, chopped1 spicy raw sausage1 bunch spring onions, chopped500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped1 litre/1¾ pint chicken or beef stockchopped fresh flatleaf parsley, to garnish150g/5½oz jar roasted red peppers, choppedgrated Parmesan, to garnish 250g/9oz jasmine rice 50ml/2fl oz olive oil 2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta 1 onion, chopped 4 garlic cloves, smashed 2 red chillies, chopped 1 spicy raw sausage 1 bunch spring onions, chopped 500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped 1 litre/1¾ pint chicken or beef stock chopped fresh flatleaf parsley, to garnish 150g/5½oz jar roasted red peppers, chopped grated Parmesan, to garnish Method Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes.Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0ceb3bdbfd0cbffdb7" }	3372a310896cc7d3e309206179fd8703ae20c4dfaf6020fb5e1cd7476390c2c3	Feijoada recipe An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/andre_and_andersons_49427_16x9.jpg This authentic Brazilian feijoada is a true meat feast packed with pork ribs, pork belly, sausages and bacon. 1kg/2lb 4oz dried black beans4 tbsp olive oil500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs1 large onion, roughly chopped1 head garlic, cloves finely chopped500g/1lb 2oz smoked bacon, cut into medium-sized pieces500g/1lb 2oz pork belly, cut into medium-sized chunks200g/7oz smoked pork sausage, cut into medium-sized chunkssalt and freshly ground black pepper2 tbsp dried chilli flakes (optional) 1kg/2lb 4oz dried black beans 4 tbsp olive oil 500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs 1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs 1 large onion, roughly chopped 1 head garlic, cloves finely chopped 500g/1lb 2oz smoked bacon, cut into medium-sized pieces 500g/1lb 2oz pork belly, cut into medium-sized chunks 200g/7oz smoked pork sausage, cut into medium-sized chunks salt and freshly ground black pepper 2 tbsp dried chilli flakes (optional) Method Soak the black beans in 2 litres/3½ pints of cold water overnight.When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides.Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened.Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside.Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole.Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone.Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired. Soak the black beans in 2 litres/3½ pints of cold water overnight. Soak the black beans in 2 litres/3½ pints of cold water overnight. When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides. Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened. Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened. Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside. Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside. Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole. Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole. Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone. Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone. Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired. Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/andre_and_andersons_49427", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Feijoada 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/andre_and_andersons_49427_16x9.jpg This authentic Brazilian feijoada is a true meat feast packed with pork ribs, pork belly, sausages and bacon. 1kg/2lb 4oz dried black beans4 tbsp olive oil500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs1 large onion, roughly chopped1 head garlic, cloves finely chopped500g/1lb 2oz smoked bacon, cut into medium-sized pieces500g/1lb 2oz pork belly, cut into medium-sized chunks200g/7oz smoked pork sausage, cut into medium-sized chunkssalt and freshly ground black pepper2 tbsp dried chilli flakes (optional) 1kg/2lb 4oz dried black beans 4 tbsp olive oil 500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs 1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs 1 large onion, roughly chopped 1 head garlic, cloves finely chopped 500g/1lb 2oz smoked bacon, cut into medium-sized pieces 500g/1lb 2oz pork belly, cut into medium-sized chunks 200g/7oz smoked pork sausage, cut into medium-sized chunks salt and freshly ground black pepper 2 tbsp dried chilli flakes (optional) Method Soak the black beans in 2 litres/3½ pints of cold water overnight.When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides.Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened.Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside.Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole.Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone.Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired. Soak the black beans in 2 litres/3½ pints of cold water overnight. Soak the black beans in 2 litres/3½ pints of cold water overnight. When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. When the beans have soaked, heat half of the oil in a lidded frying pan (large enough to fit all the ribs in at once) over a medium heat. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides. Season the smoked and unsmoked pork ribs all over with salt and freshly ground black pepper. Fry the ribs for 4-5 minutes on each side, or until browned on both sides. Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened. Add the onion and garlic and continue to fry for a further 2-3 minutes, stirring well, until softened. Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside. Add 250ml/9fl oz water and bring it to a simmer, then cover the frying pan with the lid and cook for 18-20 minutes, topping up the pan with water as necessary if the liquid evaporates too quickly. Transfer the pan contents to a large casserole and set aside. Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole. Wipe the frying pan clean with kitchen paper, then heat the remaining oil over a medium heat. Fry the bacon, pork belly and sausage, in batches, until browned all over (do not overcrowd the pan). Transfer the browned meat to the casserole. Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone. Add the soaked black beans and the soaking liquid to the casserole and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently. Simmer, half-covered, for about 2½ hours, topping up the casserole with water every so often to prevent it from drying out. The feijoada is ready when the ribs are tender and the meat is almost falling off the bone. Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired. Just before serving, season the feijoada with salt and freshly ground black pepper, if necessary, and with chill flakes, if desired." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0deb3bdbfd0cbffdb8" }	d36cd38c2b611a013096d425805ffc5760a6766a5748748e56f9292ef544bdf8	Salmon ceviche with fennel salad recipe An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmoncevichewithfen_85539_16x9.jpg This wonderfully elegant dish is packed with flavour and makes a super starter for dinner parties. 250g/9oz organic salmon fillet, skinned2 tbsp rock salt1 tbsp red chillies, finely diced75ml/3fl oz pink grapefruit juice1 tbsp lime zest150ml/5fl oz lime juice (about 5 limes)20g/¾ caster sugar30 coriander leaves, finely chopped 250g/9oz organic salmon fillet, skinned 2 tbsp rock salt 1 tbsp red chillies, finely diced 75ml/3fl oz pink grapefruit juice 1 tbsp lime zest 150ml/5fl oz lime juice (about 5 limes) 20g/¾ caster sugar 30 coriander leaves, finely chopped 1 fennel bulb, finely sliced (using a mandolin if possible)110g/4oz baby salad leaves 1 fennel bulb, finely sliced (using a mandolin if possible) 110g/4oz baby salad leaves Method For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.Slice the salmon at an angle - each piece needs to be about 2-3mm thick.Lay four slices evenly in a straight line onto each serving plate. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.Place the fennel salad on top of the salmon and serve. For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry. In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine. In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine. Slice the salmon at an angle - each piece needs to be about 2-3mm thick. Slice the salmon at an angle - each piece needs to be about 2-3mm thick. Lay four slices evenly in a straight line onto each serving plate. Lay four slices evenly in a straight line onto each serving plate. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes. For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing. For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing. Place the fennel salad on top of the salmon and serve. Place the fennel salad on top of the salmon and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salmoncevichewithfen_85539", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salmon ceviche with fennel salad recipe", "content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmoncevichewithfen_85539_16x9.jpg This wonderfully elegant dish is packed with flavour and makes a super starter for dinner parties. 250g/9oz organic salmon fillet, skinned2 tbsp rock salt1 tbsp red chillies, finely diced75ml/3fl oz pink grapefruit juice1 tbsp lime zest150ml/5fl oz lime juice (about 5 limes)20g/¾ caster sugar30 coriander leaves, finely chopped 250g/9oz organic salmon fillet, skinned 2 tbsp rock salt 1 tbsp red chillies, finely diced 75ml/3fl oz pink grapefruit juice 1 tbsp lime zest 150ml/5fl oz lime juice (about 5 limes) 20g/¾ caster sugar 30 coriander leaves, finely chopped 1 fennel bulb, finely sliced (using a mandolin if possible)110g/4oz baby salad leaves 1 fennel bulb, finely sliced (using a mandolin if possible) 110g/4oz baby salad leaves Method For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.Slice the salmon at an angle - each piece needs to be about 2-3mm thick.Lay four slices evenly in a straight line onto each serving plate. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.Place the fennel salad on top of the salmon and serve. For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry. In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine. In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine. Slice the salmon at an angle - each piece needs to be about 2-3mm thick. Slice the salmon at an angle - each piece needs to be about 2-3mm thick. Lay four slices evenly in a straight line onto each serving plate. Lay four slices evenly in a straight line onto each serving plate. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes. For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing. For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing. Place the fennel salad on top of the salmon and serve. Place the fennel salad on top of the salmon and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0deb3bdbfd0cbffdb9" }	5232608f1cf313971b65d3491a0f6d2a8a95dbd4f27f9d817b17ea8900c54c88	Spiced beef empanadas recipe An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_beef_empanadas_36922_16x9.jpg These Argentinian stuffed pastries are packed full of flavour, and make a great addition to your lunchbox. 450g/1lb plain flour2 tsp baking powder1 tsp salt60g/2¼oz butter, chilled, cut into 1cm/½in cubes60g2¼oz lard, chilled, cut into 1cm/½in cubes 450g/1lb plain flour 2 tsp baking powder 1 tsp salt 60g/2¼oz butter, chilled, cut into 1cm/½in cubes 60g2¼oz lard, chilled, cut into 1cm/½in cubes 2 eggs2 tbsp olive oil1 onion, finely chopped1 green pepper, seeds removed, finely chopped400g/14oz lean minced beef 1 tsp paprika1 tsp chilli powder30g/1oz raisins12 green olives, pitted, roughly chopped1 tsp dried cuminpinch saltvegetable oil, for frying 2 eggs 2 tbsp olive oil 1 onion, finely chopped 1 green pepper, seeds removed, finely chopped 400g/14oz lean minced beef 1 tsp paprika 1 tsp chilli powder 30g/1oz raisins 12 green olives, pitted, roughly chopped 1 tsp dried cumin pinch salt vegetable oil, for frying Method For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour.For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper.To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter.Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour. For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour. For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side. For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side. Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper. Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper. To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter. To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter. Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. Recipe tips It's important not to overfill the empanadas, so use your judgement when portioning the filling to prevent the pastries leaking when cooking. Try making these into mini versions and serve with drinks as a canapé. Use a small pastry cutter to cut the pastry into small circles, using a teaspoon of filling and then sealing as per the method.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_beef_empanadas_36922", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced beef empanadas recipe", "content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_beef_empanadas_36922_16x9.jpg These Argentinian stuffed pastries are packed full of flavour, and make a great addition to your lunchbox. 450g/1lb plain flour2 tsp baking powder1 tsp salt60g/2¼oz butter, chilled, cut into 1cm/½in cubes60g2¼oz lard, chilled, cut into 1cm/½in cubes 450g/1lb plain flour 2 tsp baking powder 1 tsp salt 60g/2¼oz butter, chilled, cut into 1cm/½in cubes 60g2¼oz lard, chilled, cut into 1cm/½in cubes 2 eggs2 tbsp olive oil1 onion, finely chopped1 green pepper, seeds removed, finely chopped400g/14oz lean minced beef 1 tsp paprika1 tsp chilli powder30g/1oz raisins12 green olives, pitted, roughly chopped1 tsp dried cuminpinch saltvegetable oil, for frying 2 eggs 2 tbsp olive oil 1 onion, finely chopped 1 green pepper, seeds removed, finely chopped 400g/14oz lean minced beef 1 tsp paprika 1 tsp chilli powder 30g/1oz raisins 12 green olives, pitted, roughly chopped 1 tsp dried cumin pinch salt vegetable oil, for frying Method For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour.For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper.To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter.Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour. For the pastry, mix the flour, baking powder and salt together in a bowl. Rub in the butter and lard until the mixture has the texture of fine breadcrumbs. Add 3–6 tablespoons cold water a teaspoon at a time, mixing between additions using a table knife, until you have a soft dough. Roll the dough into a ball, wrap it in cling film and leave to rest in the fridge for an hour. For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side. For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side. Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper. Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. Stir in the paprika and chilli powder. Remove from the heat and add the raisins, olives, cumin and eggs. Season with salt and freshly ground black pepper. To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter. To assemble the empanadas, remove the pastry from the fridge, and roll out to the thickness of a pound coin (3mm). Cut circles from the pastry, using a saucer or a 12cm/4½in pastry cutter. Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Put 2–3 heaped teaspoons filling on one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges or use a fork to seal. Repeat with the remaining pastry circles. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent them from sticking to the pan. Serve warm. Recipe tips It's important not to overfill the empanadas, so use your judgement when portioning the filling to prevent the pastries leaking when cooking. Try making these into mini versions and serve with drinks as a canapé. Use a small pastry cutter to cut the pastry into small circles, using a teaspoon of filling and then sealing as per the method." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0deb3bdbfd0cbffdba" }	264857725789977e76766bebae4a4dfba50f90438a0cc363c1c139c9e9043b75	Cassava and cheese fritters (Bolinhos de mandioca e queijo) recipe An average of 5.0 out of 5 stars from 1 rating These little Brazilian cheese fritters are perfect for nibbling on a hot summer day with a cold beer. ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed200g/7¼oz feta cheese4 free-range eggs1 tbsp chopped parsley1 tbsp chopped spring onionsalt and freshly ground black pepper, to tasteoil, for deep-frying ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed 200g/7¼oz feta cheese 4 free-range eggs 1 tbsp chopped parsley 1 tbsp chopped spring onion salt and freshly ground black pepper, to taste oil, for deep-frying Method Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry.Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well.Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings.Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft.Serve with salsa, or prepare the day before and serve in a bowl of soup. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Serve with salsa, or prepare the day before and serve in a bowl of soup. Serve with salsa, or prepare the day before and serve in a bowl of soup.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cassavaandcheesefrit_73324", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cassava and cheese fritters (Bolinhos de mandioca e queijo) recipe", "content": "An average of 5.0 out of 5 stars from 1 rating These little Brazilian cheese fritters are perfect for nibbling on a hot summer day with a cold beer. ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed200g/7¼oz feta cheese4 free-range eggs1 tbsp chopped parsley1 tbsp chopped spring onionsalt and freshly ground black pepper, to tasteoil, for deep-frying ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed 200g/7¼oz feta cheese 4 free-range eggs 1 tbsp chopped parsley 1 tbsp chopped spring onion salt and freshly ground black pepper, to taste oil, for deep-frying Method Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry.Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well.Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings.Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft.Serve with salsa, or prepare the day before and serve in a bowl of soup. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Serve with salsa, or prepare the day before and serve in a bowl of soup. Serve with salsa, or prepare the day before and serve in a bowl of soup." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0deb3bdbfd0cbffdbb" }	8e131c52473f7e303ad10cd33d8624823acc13da204bbdbb5decec2c78d7c79b	How to make beef empanadas recipe An average of 4.0 out of 5 stars from 4 ratings These beef empanadas are a tasty way to cook minced beef. 1 tbsp olive oil1 onion, chopped1 garlic clove, crushed1 carrot, finely chopped225g/8oz extra lean beef mince1 tbsp tomato purée¾ tsp ground cumin1 tsp chilli powder1 medium potato, peeled, cut into cubes100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 1 carrot, finely chopped 225g/8oz extra lean beef mince 1 tbsp tomato purée ¾ tsp ground cumin 1 tsp chilli powder 1 medium potato, peeled, cut into cubes 100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 225g/8oz plain flour, plus extra for dusting½ tsp turmeric½ tsp chilli flakes75g/3oz chilled butter, cut into cubespinch salt50ml/2fl oz milk1 free-range egg yolk1 free-range egg, beaten 225g/8oz plain flour, plus extra for dusting ½ tsp turmeric ½ tsp chilli flakes 75g/3oz chilled butter, cut into cubes pinch salt 50ml/2fl oz milk 1 free-range egg yolk 1 free-range egg, beaten sweet chilli dipping sauce sweet chilli dipping sauce Method Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.Add the mince and fry for 3-4 minutes, until golden-brown all over.Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes.Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked.Remove from the heat and leave to cool.For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour.Preheat the oven to 200C/180C Fan/Gas 6.Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.Place a spoonful of the filling into the centre of each pastry circle.Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside.Mark around the edges of the sealed pastry with the tines of a fork.Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot.To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Remove from the heat and leave to cool. Remove from the heat and leave to cool. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Place a spoonful of the filling into the centre of each pastry circle. Place a spoonful of the filling into the centre of each pastry circle. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Mark around the edges of the sealed pastry with the tines of a fork. Mark around the edges of the sealed pastry with the tines of a fork. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beefempanadas_86767", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to make beef empanadas recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings These beef empanadas are a tasty way to cook minced beef. 1 tbsp olive oil1 onion, chopped1 garlic clove, crushed1 carrot, finely chopped225g/8oz extra lean beef mince1 tbsp tomato purée¾ tsp ground cumin1 tsp chilli powder1 medium potato, peeled, cut into cubes100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 1 carrot, finely chopped 225g/8oz extra lean beef mince 1 tbsp tomato purée ¾ tsp ground cumin 1 tsp chilli powder 1 medium potato, peeled, cut into cubes 100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 225g/8oz plain flour, plus extra for dusting½ tsp turmeric½ tsp chilli flakes75g/3oz chilled butter, cut into cubespinch salt50ml/2fl oz milk1 free-range egg yolk1 free-range egg, beaten 225g/8oz plain flour, plus extra for dusting ½ tsp turmeric ½ tsp chilli flakes 75g/3oz chilled butter, cut into cubes pinch salt 50ml/2fl oz milk 1 free-range egg yolk 1 free-range egg, beaten sweet chilli dipping sauce sweet chilli dipping sauce Method Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.Add the mince and fry for 3-4 minutes, until golden-brown all over.Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes.Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked.Remove from the heat and leave to cool.For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour.Preheat the oven to 200C/180C Fan/Gas 6.Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.Place a spoonful of the filling into the centre of each pastry circle.Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside.Mark around the edges of the sealed pastry with the tines of a fork.Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot.To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Remove from the heat and leave to cool. Remove from the heat and leave to cool. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Place a spoonful of the filling into the centre of each pastry circle. Place a spoonful of the filling into the centre of each pastry circle. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Mark around the edges of the sealed pastry with the tines of a fork. Mark around the edges of the sealed pastry with the tines of a fork. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0deb3bdbfd0cbffdbc" }	03c761a804a3b983dca9d9a7f27fab1478dd13145ee3c62ef5fac552373c95e1	Chicken and chorizo empanadas recipe An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_26918_16x9.jpg Traditional in South America, Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer. 4 chicken thighs, on the bone and skin on1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed100g/3½oz British-style chorizo, finely diced ½ tsp cumin seeds50g/1¾oz raisinssalt and pepper 4 chicken thighs, on the bone and skin on 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 100g/3½oz British-style chorizo, finely diced ½ tsp cumin seeds 50g/1¾oz raisins salt and pepper 150g/5½oz unsalted butter300g/10½oz plain flourlarge pinch salt1 free-range egg, lightly beatenbeaten egg, to finish 150g/5½oz unsalted butter 300g/10½oz plain flour large pinch salt 1 free-range egg, lightly beaten beaten egg, to finish Method Heat the oven to 180C/350F/Gas 4. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce. Heat the oven to 180C/350F/Gas 4. Heat the oven to 180C/350F/Gas 4. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little. Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling. Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling. To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely. Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment. Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment. Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork. Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork. Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce. Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_and_chorizo_26918", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken and chorizo empanadas recipe", "content": "An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_26918_16x9.jpg Traditional in South America, Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer. 4 chicken thighs, on the bone and skin on1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed100g/3½oz British-style chorizo, finely diced ½ tsp cumin seeds50g/1¾oz raisinssalt and pepper 4 chicken thighs, on the bone and skin on 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 100g/3½oz British-style chorizo, finely diced ½ tsp cumin seeds 50g/1¾oz raisins salt and pepper 150g/5½oz unsalted butter300g/10½oz plain flourlarge pinch salt1 free-range egg, lightly beatenbeaten egg, to finish 150g/5½oz unsalted butter 300g/10½oz plain flour large pinch salt 1 free-range egg, lightly beaten beaten egg, to finish Method Heat the oven to 180C/350F/Gas 4. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce. Heat the oven to 180C/350F/Gas 4. Heat the oven to 180C/350F/Gas 4. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little. Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling. Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling. To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely. Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment. Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment. Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork. Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork. Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce. Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0eeb3bdbfd0cbffdbd" }	cc7048e5af62658b074ed702b29b4723d4e51aae1f77671097c05562e1bd65b1	Classic mojito recipe An average of 4.0 out of 5 stars from 1 rating 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped)1 tbsp caster sugar2-3 tbsp fresh mint leaves, left whole50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped) 1 tbsp caster sugar 2-3 tbsp fresh mint leaves, left whole 50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 330ml/12fl oz glassfresh mint sprig to garnish 330ml/12fl oz glass fresh mint sprig to garnish Method Pour the lime juice into the glass.Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.)Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass.Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point.Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Pour the lime juice into the glass. Pour the lime juice into the glass. Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass. Pour crushed ice over the mint leaves to fill the glass. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Serve with a sprig of mint on top.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/classicmojito_72225", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Classic mojito recipe", "content": "An average of 4.0 out of 5 stars from 1 rating 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped)1 tbsp caster sugar2-3 tbsp fresh mint leaves, left whole50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped) 1 tbsp caster sugar 2-3 tbsp fresh mint leaves, left whole 50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 330ml/12fl oz glassfresh mint sprig to garnish 330ml/12fl oz glass fresh mint sprig to garnish Method Pour the lime juice into the glass.Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.)Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass.Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point.Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Pour the lime juice into the glass. Pour the lime juice into the glass. Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass. Pour crushed ice over the mint leaves to fill the glass. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Serve with a sprig of mint on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0eeb3bdbfd0cbffdbe" }	5e13bb1b773eda58ffdaaa0a44c6bac70652cac59bcc5d803a1414695493b598	Moruños spiced chicken with sobrasada and yoghurt recipe An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/morunos_spiced_chicken_93671_16x9.jpg Moruños is a Spanish kebab-style tapas dish, made here with richly marinated chicken thighs and served with yoghurt. 1 tbsp coriander seeds, dry toasted1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin1 tbsp dried oregano 1 tbsp mild smoked paprika2 fresh thyme sprigs, leaves picked3 garlic cloves, finely choppedsmall handful coriander, leaves and stalks1 preserved lemon6 fresh mint leaves150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary2 boneless chicken thighs, skin removed and kept for garnish 1 tbsp coriander seeds, dry toasted 1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin 1 tbsp dried oregano 1 tbsp mild smoked paprika 2 fresh thyme sprigs, leaves picked 3 garlic cloves, finely chopped small handful coriander, leaves and stalks 1 preserved lemon 6 fresh mint leaves 150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary 2 boneless chicken thighs, skin removed and kept for garnish 250g/9oz plain yoghurt1 tsp ground cumin 1 lemon, juice and zest6–8 fresh mint leaves, finely chopped 250g/9oz plain yoghurt 1 tsp ground cumin 1 lemon, juice and zest 6–8 fresh mint leaves, finely chopped chicken skin from 2 chicken thighs (see above)pinch sea salt chicken skin from 2 chicken thighs (see above) pinch sea salt 100g/3½oz sobrasadahandful fresh chives, finely chopped 100g/3½oz sobrasada handful fresh chives, finely chopped Method To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined.Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight.The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6.Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish.To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing.Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/morunos_spiced_chicken_93671", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Moruños spiced chicken with sobrasada and yoghurt 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/morunos_spiced_chicken_93671_16x9.jpg Moruños is a Spanish kebab-style tapas dish, made here with richly marinated chicken thighs and served with yoghurt. 1 tbsp coriander seeds, dry toasted1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin1 tbsp dried oregano 1 tbsp mild smoked paprika2 fresh thyme sprigs, leaves picked3 garlic cloves, finely choppedsmall handful coriander, leaves and stalks1 preserved lemon6 fresh mint leaves150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary2 boneless chicken thighs, skin removed and kept for garnish 1 tbsp coriander seeds, dry toasted 1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin 1 tbsp dried oregano 1 tbsp mild smoked paprika 2 fresh thyme sprigs, leaves picked 3 garlic cloves, finely chopped small handful coriander, leaves and stalks 1 preserved lemon 6 fresh mint leaves 150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary 2 boneless chicken thighs, skin removed and kept for garnish 250g/9oz plain yoghurt1 tsp ground cumin 1 lemon, juice and zest6–8 fresh mint leaves, finely chopped 250g/9oz plain yoghurt 1 tsp ground cumin 1 lemon, juice and zest 6–8 fresh mint leaves, finely chopped chicken skin from 2 chicken thighs (see above)pinch sea salt chicken skin from 2 chicken thighs (see above) pinch sea salt 100g/3½oz sobrasadahandful fresh chives, finely chopped 100g/3½oz sobrasada handful fresh chives, finely chopped Method To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined.Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight.The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6.Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish.To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing.Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0eeb3bdbfd0cbffdbf" }	5651a2cfdbefbd54e13e96fad9224c517fb3eb11cc0576ce986d3ce12551c3e0	Honey mustard chicken with griddled Little Gem recipe An average of 5.0 out of 5 stars from 4 ratings This easy, breezy dinner of pan-fried chicken thighs, charred Little Gem lettuce and salty, Spanish-style potatoes is the kind of food that summers are made for. 1 tbsp olive oil4 chicken thighs, boneless, skin removed4 unsmoked streaky bacon rashers, sliced2 tbsp butter3 whole garlic cloves, finely chopped4 tbsp white wine1 tsp Dijon mustard1 tsp honey3 dashes hot sauce, or to taste1 tbsp capershandful fresh flatleaf parsleysalt and black pepper 1 tbsp olive oil 4 chicken thighs, boneless, skin removed 4 unsmoked streaky bacon rashers, sliced 2 tbsp butter 3 whole garlic cloves, finely chopped 4 tbsp white wine 1 tsp Dijon mustard 1 tsp honey 3 dashes hot sauce, or to taste 1 tbsp capers handful fresh flatleaf parsley salt and black pepper 1 tbsp olive oil4 Little Gem lettuce, halved lengthways4 tbsp mayonnaise1 tsp Worcestershire sauce1 garlic clove, crushed2 tsp white wine vinegar2 tsp finely chopped fresh chives2 tsp finely grated pecorinosalt and black pepper 1 tbsp olive oil 4 Little Gem lettuce, halved lengthways 4 tbsp mayonnaise 1 tsp Worcestershire sauce 1 garlic clove, crushed 2 tsp white wine vinegar 2 tsp finely chopped fresh chives 2 tsp finely grated pecorino salt and black pepper 300g/10½oz Cyprus potatoes1 tbsp sea salt 300g/10½oz Cyprus potatoes 1 tbsp sea salt 25g/1oz pine nuts, toastedshaved pecorino 25g/1oz pine nuts, toasted shaved pecorino Method To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced.Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper.To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside.To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust.Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside. To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced. To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced. Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper. Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper. To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape. To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape. Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside. Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside. To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust. To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust. Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside. Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/honey_mustard_chicken_40305", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Honey mustard chicken with griddled Little Gem recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings This easy, breezy dinner of pan-fried chicken thighs, charred Little Gem lettuce and salty, Spanish-style potatoes is the kind of food that summers are made for. 1 tbsp olive oil4 chicken thighs, boneless, skin removed4 unsmoked streaky bacon rashers, sliced2 tbsp butter3 whole garlic cloves, finely chopped4 tbsp white wine1 tsp Dijon mustard1 tsp honey3 dashes hot sauce, or to taste1 tbsp capershandful fresh flatleaf parsleysalt and black pepper 1 tbsp olive oil 4 chicken thighs, boneless, skin removed 4 unsmoked streaky bacon rashers, sliced 2 tbsp butter 3 whole garlic cloves, finely chopped 4 tbsp white wine 1 tsp Dijon mustard 1 tsp honey 3 dashes hot sauce, or to taste 1 tbsp capers handful fresh flatleaf parsley salt and black pepper 1 tbsp olive oil4 Little Gem lettuce, halved lengthways4 tbsp mayonnaise1 tsp Worcestershire sauce1 garlic clove, crushed2 tsp white wine vinegar2 tsp finely chopped fresh chives2 tsp finely grated pecorinosalt and black pepper 1 tbsp olive oil 4 Little Gem lettuce, halved lengthways 4 tbsp mayonnaise 1 tsp Worcestershire sauce 1 garlic clove, crushed 2 tsp white wine vinegar 2 tsp finely chopped fresh chives 2 tsp finely grated pecorino salt and black pepper 300g/10½oz Cyprus potatoes1 tbsp sea salt 300g/10½oz Cyprus potatoes 1 tbsp sea salt 25g/1oz pine nuts, toastedshaved pecorino 25g/1oz pine nuts, toasted shaved pecorino Method To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced.Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper.To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside.To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust.Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside. To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced. To make the honey mustard chicken, heat the oil in a sauté or frying pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium-high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced. Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper. Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once the butter has melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2–3 minutes. Season with salt and pepper. To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape. To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape. Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside. Meanwhile, to make the salad dressing combine all the remaining ingredients in a jar, cover with a lid and shake until combined. Set aside. To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust. To make the Spanish-style potatoes, place the potatoes in a saucepan and fill with water until just covered. Add the sea salt then place over a medium-low heat and simmer gently until all the water has evaporated leaving the potatoes with a lovely salty crust. Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside. Serve the chicken up, garnished with the remaining parsley, with the Little Gem alongside. Drizzle with the salad dressing, scatter over the pine nuts and sprinkle over the pecorino. Serve the Spanish-style potatoes alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd0eeb3bdbfd0cbffdc0" }	71b8bdcec4b7998b9f299d7ed27563fd6659a179828de2cc46f30a2447117843	Tomatoes with torta de barros recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatoes_torta_de_barros_08409_16x9.jpg Owen Morgan fuses the best of British produce with authentic Spanish ingredients in this delicious summer tapas dish. 400g/14oz heritage tomatoes, at room temperature100g/3½oz cornicabra olives (or other purple olives)150ml/¼ pint extra virgin olive oil50ml/2fl oz cava vinegar (or muscatel, cider, or chardonnay vinegar)250g/9oz Torta de Barros cheese100g/3½oz plain flour3 free-range eggs, beaten120g/4¼oz packet panko breadcrumbs1 tbsp fresh oregano leaves1 tbsp chopped fresh flatleaf parsleylight olive oil, for shallow fryingsea salt 400g/14oz heritage tomatoes, at room temperature 100g/3½oz cornicabra olives (or other purple olives) 150ml/¼ pint extra virgin olive oil 50ml/2fl oz cava vinegar (or muscatel, cider, or chardonnay vinegar) 250g/9oz Torta de Barros cheese 100g/3½oz plain flour 3 free-range eggs, beaten 120g/4¼oz packet panko breadcrumbs 1 tbsp fresh oregano leaves 1 tbsp chopped fresh flatleaf parsley light olive oil, for shallow frying sea salt Method Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt.Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit.Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides.Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary.Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad. Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt. Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt. Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit. Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit. Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides. Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary. In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary. Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad. Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tomatoes_torta_de_barros_08409", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tomatoes with torta de barros 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/tomatoes_torta_de_barros_08409_16x9.jpg Owen Morgan fuses the best of British produce with authentic Spanish ingredients in this delicious summer tapas dish. 400g/14oz heritage tomatoes, at room temperature100g/3½oz cornicabra olives (or other purple olives)150ml/¼ pint extra virgin olive oil50ml/2fl oz cava vinegar (or muscatel, cider, or chardonnay vinegar)250g/9oz Torta de Barros cheese100g/3½oz plain flour3 free-range eggs, beaten120g/4¼oz packet panko breadcrumbs1 tbsp fresh oregano leaves1 tbsp chopped fresh flatleaf parsleylight olive oil, for shallow fryingsea salt 400g/14oz heritage tomatoes, at room temperature 100g/3½oz cornicabra olives (or other purple olives) 150ml/¼ pint extra virgin olive oil 50ml/2fl oz cava vinegar (or muscatel, cider, or chardonnay vinegar) 250g/9oz Torta de Barros cheese 100g/3½oz plain flour 3 free-range eggs, beaten 120g/4¼oz packet panko breadcrumbs 1 tbsp fresh oregano leaves 1 tbsp chopped fresh flatleaf parsley light olive oil, for shallow frying sea salt Method Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt.Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit.Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides.Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary.Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad. Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt. Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a bowl and sprinkle with sea salt. Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit. Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, then add the extra virgin olive oil, vinegar and a pinch of sea salt and whisk together with a fork. Add to the tomatoes, stir, and leave to sit. Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides. Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour a 2.5cm/1in depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering. Alternatively, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary. In the meantime, take the tomatoes and stir in the oregano and parsley, checking for seasoning and adding more salt if necessary. Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad. Add the breadcrumbed cheese to the hot oil and fry for 1 minute on each side, until crisp and golden, or deep fry for 1 minute. Be careful, as the cheese will melt quite quickly. Lift out with a heatproof slotted spoon and drain on kitchen paper before plating with the tomato salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }